Unavailable
Unavailable
Unavailable
Ebook260 pages4 hours
Sustainability in the Food Industry
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.
Unavailable
Related to Sustainability in the Food Industry
Titles in the series (29)
Water Activity in Foods: Fundamentals and Applications Rating: 5 out of 5 stars5/5High Pressure Processing of Foods Rating: 0 out of 5 stars0 ratingsNutraceuticals, Glycemic Health and Type 2 Diabetes Rating: 0 out of 5 stars0 ratingsFood Irradiation Research and Technology Rating: 0 out of 5 stars0 ratingsThermal Processing of Foods: Control and Automation Rating: 0 out of 5 stars0 ratingsMultivariate and Probabilistic Analyses of Sensory Science Problems Rating: 0 out of 5 stars0 ratingsPreharvest and Postharvest Food Safety: Contemporary Issues and Future Directions Rating: 0 out of 5 stars0 ratingsSustainability in the Food Industry Rating: 0 out of 5 stars0 ratingsBioactive Proteins and Peptides as Functional Foods and Nutraceuticals Rating: 0 out of 5 stars0 ratingsNatural Food Flavors and Colorants Rating: 0 out of 5 stars0 ratingsMicrobial Safety of Fresh Produce Rating: 0 out of 5 stars0 ratingsInnovative Food Processing Technologies: Advances in Multiphysics Simulation Rating: 0 out of 5 stars0 ratingsMathematical and Statistical Methods in Food Science and Technology Rating: 0 out of 5 stars0 ratingsWhey Processing, Functionality and Health Benefits Rating: 0 out of 5 stars0 ratingsTrait-Modified Oils in Foods Rating: 0 out of 5 stars0 ratingsFood Industry Design, Technology and Innovation Rating: 0 out of 5 stars0 ratingsAnti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases Rating: 0 out of 5 stars0 ratingsRegulation of Functional Foods and Nutraceuticals: A Global Perspective Rating: 0 out of 5 stars0 ratingsBiofilms in the Food Environment Rating: 0 out of 5 stars0 ratingsFood Texture Design and Optimization Rating: 0 out of 5 stars0 ratingsMicrobiology in Dairy Processing: Challenges and Opportunities Rating: 0 out of 5 stars0 ratingsFood Carotenoids: Chemistry, Biology and Technology Rating: 0 out of 5 stars0 ratingsPackaging for Nonthermal Processing of Food Rating: 0 out of 5 stars0 ratingsNatural Food Flavors and Colorants Rating: 5 out of 5 stars5/5Flavor, Satiety and Food Intake Rating: 3 out of 5 stars3/5Essential Oils in Food Processing: Chemistry, Safety and Applications Rating: 0 out of 5 stars0 ratingsSpray Drying Techniques for Food Ingredient Encapsulation Rating: 0 out of 5 stars0 ratingsAccelerating New Food Product Design and Development Rating: 0 out of 5 stars0 ratingsMicrobiology and Technology of Fermented Foods Rating: 0 out of 5 stars0 ratings
Related ebooks
Sustainability in the Food Industry Rating: 0 out of 5 stars0 ratingsHigh Pressure Processing of Foods Rating: 0 out of 5 stars0 ratingsWhey Processing, Functionality and Health Benefits Rating: 0 out of 5 stars0 ratingsBiotechnology and Food Quality: Proceedings of the First International Symposium Rating: 0 out of 5 stars0 ratingsRegulation of Functional Foods and Nutraceuticals: A Global Perspective Rating: 0 out of 5 stars0 ratingsSustainable Diets: Linking Nutrition and Food Systems Rating: 0 out of 5 stars0 ratingsBreeding Major Food Staples Rating: 0 out of 5 stars0 ratingsWater Activity in Foods: Fundamentals and Applications Rating: 5 out of 5 stars5/5Progress in Plant Breeding—1 Rating: 0 out of 5 stars0 ratingsThermal Processing of Foods: Control and Automation Rating: 0 out of 5 stars0 ratingsMicrobial Safety of Fresh Produce Rating: 0 out of 5 stars0 ratingsNutrition A Comprehensive Treatise: Macronutrients and Nutrient Elements: Macronutrients and Nutrient Elements Rating: 0 out of 5 stars0 ratingsSoy Protein and Human Nutrition Rating: 0 out of 5 stars0 ratingsWhole Grains and Health Rating: 0 out of 5 stars0 ratingsFood Security in the Developing World Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Human Milk and Infant Formula Rating: 0 out of 5 stars0 ratingsNutrition and Lactation in the Dairy Cow Rating: 5 out of 5 stars5/5Biotechnology and Food Safety: Proceedings of the Second International Symposium Rating: 5 out of 5 stars5/5Animal Products in Human Nutrition Rating: 0 out of 5 stars0 ratingsNutraceuticals, Glycemic Health and Type 2 Diabetes Rating: 0 out of 5 stars0 ratingsThe Microbiological Safety of Food in Healthcare Settings Rating: 0 out of 5 stars0 ratingsPrebiotics: Development and Application Rating: 0 out of 5 stars0 ratingsFood Supply Chain Management Rating: 0 out of 5 stars0 ratingsAgricultural Sustainability: Progress and Prospects in Crop Research Rating: 0 out of 5 stars0 ratingsTropical Food: Chemistry and Nutrition V1 Rating: 0 out of 5 stars0 ratingsFood Science Reviews: Food Hygiene and Safety Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsPhytonutritional Improvement of Crops Rating: 0 out of 5 stars0 ratingsMolecular Nutrition and Genomics: Nutrition and the Ascent of Humankind Rating: 0 out of 5 stars0 ratings
Food Science For You
How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5
Reviews for Sustainability in the Food Industry
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews