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Global initiatives for waste reducti...

Gunjal, Aparna B., (1981-)

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Global initiatives for waste reduction and cutting food loss

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Global initiatives for waste reduction and cutting food loss/ Aparna B. Gunjal, Meghmala S. Waghmode, Neha N. Patil, and Pankaj Bhatt, editors.
其他作者:	Gunjal, Aparna B.,
出版者:	Hershey, Pennsylvania :IGI Global, : [2019],
面頁冊數:	1 online resource (xxi, 328 p.)
內容註:	Chapter 1. Enzymes production from food waste and their application -- Chapter 2. Value-added products from food waste -- Chapter 3. Industrially important enzymes production from food waste: an alternative approach to land filling -- Chapter 4. Recent molecular approaches for development of value-added products from lignocellulosic food waste -- Chapter 5. Fermented foods and their production -- Chapter 6. Recent insight into fermented foods and production -- Chapter 7. Microbiological monitoring in the biodegradation of food waste -- Chapter 8. Sustainable management of coffee and cocoa agro-waste -- Chapter 9. Utilization and management of food waste -- Chapter 10. Various approaches for food waste processing and its management -- Chapter 11. Understanding the composition of food waste: an "-omics" approach to food waste management -- Chapter 12. Together we Will reduce the food loss -- Chapter 13. The pursuit of zero food waste: a gamified approach promoting avoidance of dormitory mess food wastage in educational institutions.
標題:	Food industry and trade - Waste minimization. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7706-5
ISBN:	9781522577072 (e-book)

Global initiatives for waste reduction and cutting food loss
Global initiatives for waste reduction and cutting food loss[electronic resource] /Aparna B. Gunjal, Meghmala S. Waghmode, Neha N. Patil, and Pankaj Bhatt, editors. - Hershey, Pennsylvania :IGI Global,[2019] - 1 online resource (xxi, 328 p.)

Includes bibliographical references and index.

Chapter 1. Enzymes production from food waste and their application -- Chapter 2. Value-added products from food waste -- Chapter 3. Industrially important enzymes production from food waste: an alternative approach to land filling -- Chapter 4. Recent molecular approaches for development of value-added products from lignocellulosic food waste -- Chapter 5. Fermented foods and their production -- Chapter 6. Recent insight into fermented foods and production -- Chapter 7. Microbiological monitoring in the biodegradation of food waste -- Chapter 8. Sustainable management of coffee and cocoa agro-waste -- Chapter 9. Utilization and management of food waste -- Chapter 10. Various approaches for food waste processing and its management -- Chapter 11. Understanding the composition of food waste: an "-omics" approach to food waste management -- Chapter 12. Together we Will reduce the food loss -- Chapter 13. The pursuit of zero food waste: a gamified approach promoting avoidance of dormitory mess food wastage in educational institutions.

Restricted to subscribers or individual electronic text purchasers.

"This book examines the methods of global initiatives for reducing waste reduction and cutting food loss. It also explores the idea of effective management of food waste"--Provided by publisher.

ISBN: 9781522577072 (e-book)Subjects--Topical Terms:

916849
Food industry and trade
--Waste minimization.

LC Class. No.: TD793.9 / .G56 2019e

Dewey Class. No.: 363.72/8

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505 0 $a Chapter 1. Enzymes production from food waste and their application -- Chapter 2. Value-added products from food waste -- Chapter 3. Industrially important enzymes production from food waste: an alternative approach to land filling -- Chapter 4. Recent molecular approaches for development of value-added products from lignocellulosic food waste -- Chapter 5. Fermented foods and their production -- Chapter 6. Recent insight into fermented foods and production -- Chapter 7. Microbiological monitoring in the biodegradation of food waste -- Chapter 8. Sustainable management of coffee and cocoa agro-waste -- Chapter 9. Utilization and management of food waste -- Chapter 10. Various approaches for food waste processing and its management -- Chapter 11. Understanding the composition of food waste: an "-omics" approach to food waste management -- Chapter 12. Together we Will reduce the food loss -- Chapter 13. The pursuit of zero food waste: a gamified approach promoting avoidance of dormitory mess food wastage in educational institutions.
506 $a Restricted to subscribers or individual electronic text purchasers.
520 3 $a "This book examines the methods of global initiatives for reducing waste reduction and cutting food loss. It also explores the idea of effective management of food waste"--Provided by publisher.
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