Suchergebnisse

1. Agro-biodiversity across the food chain -- 2. Emerging risks to plant health -- 3. Future-proofing Plants against Climate Change- A path to ensure Sustainable Food Systems -- 4. The role of Integrated Pest Management for sustainable food production: The soybean example -- 5. (Alternative approaches to pesticide use): Plant-derived pesticides -- 6. Antimicrobial use in animal food production -- 7. Impacts of environment-friendly unit operations on the functional properties of bee pollen -- 8. Microbiome applications for sustainable food systems -- 9. Healthier and sustainable food systems: integrating underutilized crops in a 'Theory of Change Approach -- 10. Alternative proteins for food and feed.

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry

Front Cover -- Food Security and Nutrition -- Copyright Page -- Contents -- List of contributors -- 1 Leveraging nutrition for food security: the integration of nutrition in the four pillars of food security -- 1.1 Introduction -- 1.2 Food security and nutrition: definitions, indicators, and prevalence -- 1.2.1 Food security: definition, indicators, and prevalence -- 1.2.1.1 Definition -- 1.2.1.2 Indicators of food security -- 1.2.1.3 Prevalence of food security -- 1.2.2 Malnutrition: definition, indicators, and prevalence -- 1.2.2.1 Definition -- 1.2.2.2 Indicators and prevalence of malnutrition -- 1.2.3 The burden of global food insecurity and malnutrition -- 1.3 Food insecurity and malnutrition coexist: correlations and causalities -- 1.3.1 The conceptual link between food security and nutrition -- 1.3.2 Food insecurity correlates with undernutrition -- 1.3.3 Food insecurity correlates with overweight and obesity -- 1.3.4 Food insecurity correlates with multiple forms of malnutrition -- 1.4 Integrating nutrition in all pillars of food security -- 1.4.1 Availability: nutrition and agri-food production -- 1.4.2 Access: nutritional considerations in access to food -- 1.4.3 Utilization: nutritional adequacy and safety of food -- 1.4.4 Stability: conflict, environmental crises, and economic shocks -- 1.4.4.1 Conflict -- 1.4.4.2 Environmental crises -- 1.4.4.3 Economic shocks -- 1.5 Conclusion -- References -- 2 Transition toward sustainable food systems: a holistic pathway toward sustainable development -- 2.1 Introduction -- 2.2 Sustainable food systems -- 2.3 Transforming food systems is the key to ending poverty, hunger, and malnutrition: people -- 2.3.1 Toward optimal health and nutrition -- 2.3.2 A path toward a poverty-free society -- 2.3.3 Closing the gender gap in agriculture -- 2.4 Safeguarding our planet for future generations: planet.

"Innovation Strategies in Environmental Science introduces and examines economically viable innovations to optimize performance and sustainability. By exploring short and long-term strategies for the development of networks and platform development, along with suggestions for open innovation, chapters discuss sustainable development ideas in key areas such as urban management/eco-design and conclude with case studies of end-user-inclusive strategies for the water supply sector. This book is an important resource for environmental and sustainability scientists interested in introducing innovative practices into their work to minimize environmental impacts"--

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products

Front Cover -- Valorization of Fruit Processing By-products -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Fruit processing by-products as food ingredients -- 1.1 Introduction -- 1.2 Processing of fruit by-products -- 1.2.1 Pomace processing conditions -- 1.2.2 Influence of processing on pomace composition -- 1.3 Technofunctional and physical properties of processed fruit pomace -- 1.3.1 Pomace as a source of dietary fiber and bioactive compounds -- 1.3.2 Role of dietary fiber in the human nutrition -- 1.3.3 Physical properties of processed fruit pomace -- 1.4 Application of fruit pomace in baked products -- 1.5 Pasta -- 1.6 Meat products -- 1.7 Conclusion -- References -- 2 Apple -- 2.1 Apple -- 2.2 Apple fruit processing -- 2.2.1 Apple fruit juice production -- 2.2.1.1 Quality raw material-first step of successful apple fruit juice production -- 2.2.1.2 Washing and inspection of apple fruits-the start of apple fruit juice production -- 2.2.1.3 Milling of apples and primary thermal treatment for apple fruit juice production -- 2.2.1.4 Mash depectinization in apple fruit juice production -- 2.2.1.5 Pressing of fruit in apple fruit juice production -- 2.2.1.6 Further steps in apple juice production: centrifugation, thermal processing of juice, clarification, and filtration -- 2.2.1.7 Final steps in apple juice production: pasteurization, filling, and storage -- 2.2.2 Concentrated fruit juice production -- 2.2.3 By-products of apple fruit juice production -- 2.2.3.1 Apple pomace -- 2.2.3.2 Apple peel -- 2.2.3.3 Apple seed and other apple by-products -- 2.2.4 Other apple processing-apple-containing fruit filter tea production and by-product remaining -- 2.3 Possibilities of application of apple processing by-products -- 2.3.1 Pectin -- 2.3.1.1 Importance of pectin -- 2.3.1.2 Production of pectin from natural sources.

Front Cover -- Innovations in Traditional Foods -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Introduction -- 1.1 Introduction -- 1.2 Definition of Traditional Foods -- 1.2.1 Geographical Differences -- 1.2.2 Designation of Origin Labels -- 1.2.3 Traditional Character -- 1.3 Traditional Foods From a Consumer Perspective -- 1.4 Innovation in Traditional Foods -- 1.4.1 Typologies of Innovations in Traditional Foods -- 1.5 Consumer Acceptance of Innovations -- 1.5.1 Adoption of Innovation Theories -- 1.5.2 Consumer Acceptance of Food Innovations -- 1.5.3 Individual Differences in the Acceptance of Innovations -- 1.6 Consumer Acceptance of Innovations in Traditional Foods -- 1.6.1 Innovation Characteristics -- 1.6.2 Product Naturalness -- 1.6.3 Product-Specificity -- 1.6.4 Consumer Segments -- 1.7 Conclusion -- References -- Further Reading -- 2 Food Innovation and Tradition: Interplay and Dynamics -- 2.1 Food (R)evolutions -- 2.2 Culinary Anxieties: Whose Traditions? -- 2.3 Meat and Meat Products -- 2.4 Bread -- 2.5 Tea -- 2.6 Conclusions -- Acknowledgments -- References -- 3 Consumer Perspectives About Innovations in Traditional Foods -- 3.1 Introduction -- 3.1.1 Innovation in the Somewhat Recent Past -- 3.1.2 Looking Back-What Was the Impetus for This Innovation? -- 3.1.3 The "Why and What" Behind the Early Innovations Using "Horizontal Segmentation" -- 3.1.4 The 1990s -- 3.1.5 The 1990s and the Marketing World -- 3.1.6 The Impact of Changing Values and How the Insights and Sensory World Responded -- 3.1.7 2000-2015-More and Less of the Same -- 3.1.8 From a Driver of Innovation to a Judge of Innovation-Today's Reality -- 3.1.9 A New Approach to Consumers-Tracking and Listening -- 3.1.10 So-What Do Consumers Feel to Be Innovative in Traditional Foods? -- 3.2 Innovation of Traditional Food Products

Front Cover -- Saving Food -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Introduction to global food losses and food waste -- 1.1 Introduction -- 1.2 System definition -- 1.2.1 Food losses and food waste -- 1.2.2 Food supply chain -- 1.2.3 Food commodity groups -- 1.2.4 Geographical and temporal boundary -- 1.3 Food losses and food waste quantification -- 1.3.1 Bibliometric analysis of literature -- 1.3.1.1 Type of publications -- 1.3.1.2 Temporal trend for year of publications and estimation -- 1.3.1.3 Distribution of countries -- 1.3.1.4 Food supply chain coverage -- 1.3.2 Different methods used for food losses and food waste quantification -- 1.3.2.1 Overview of methods -- 1.3.2.2 Advantages and disadvantages of methods -- 1.3.3 Food losses and food waste in general -- 1.3.3.1 Farm losses and waste -- 1.3.3.2 Postharvest losses and waste -- 1.3.3.3 Consumer food waste -- 1.3.3.4 Comparison of food losses and food waste for different development levels of countries -- 1.4 Implications for future -- 1.5 Conclusions -- References -- 2 Soil and crop management to save food and enhance food security -- 2.1 Introduction: enhancing food security by reducing yield loss -- 2.2 Yield loss and food security -- 2.3 Preserving soil health: an imperative if we want to feed the future -- 2.3.1 Land availability and soil quality: undertaking a precautionary approach -- 2.3.2 The role of soil organic matter in preventing soil degradation and maintaining yields -- 2.4 Unsustainable agricultural practices and their effect on yield loss -- 2.4.1 "Soil fatigue" and yield decline -- 2.4.2 The effect of synthetic fertilizers on pests and soil health -- 2.5 Agricultural practices for a more sustainable agriculture -- 2.5.1 Conservation agriculture -- 2.5.1.1 Principles of conservation agriculture.

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems