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Sustainability of the food system = ...

Betoret, Noelia,

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Sustainability of the food system = sovereignty, waste, and nutrients bioavailability /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sustainability of the food system/ edited by Noelia Betoret, Ester Betoret
其他題名:	sovereignty, waste, and nutrients bioavailability /
其他作者:	Betoret, Noelia,
出版者:	London :Academic Press, : 2020.,
面頁冊數:	1 online resource (xiv, 202 p.)
內容註:	Native food crops for present and future generations / Carmen Carla Quiroga Ledezma -- Fermenting locally to improve soil fertility / Salvador Roig-Coll and Andriana Kechagia -- Climate change and agriculture / V.D. Litskas, D.P. Platis, C.D. Anagnostopoulos, A.C. Tsaboula, G.C. Menexes, K.L. Kalburtji, M.C. Stavrinides, A.P. Mamolos -- Valorization of food processing by-products via biofuel production / T.A. Trabold and D. Rodríguez Alberto -- Food industry by-products valorization and new ingredients: cases of study / Antonio D. Rodriguez-Lopez, Bruno Melgar, Carmela Conidi, Lillian Barros, Isabel C.F.R. Ferreira, Alfredo Cassano, Esperanza M. Garcia-Castello -- Use of by-products in edible coatings and biodegradable packaging materials for food preservation / A. Chiralt, C. Menzel, E. Hernandez-García, S. Collazo, C. Gonzalez-Martinez PhD -- Development of functional foods by traditional food processes / Joanna Harasym, Urszula Kaim,Ludmiła Bogacz-Radomska, Remigiusz Olędzki -- Effect of nonthermal technologies on functional food compounds / Silvia Tappi, Urszula Tylewicz and Marco Dalla Rosa -- Use of functional microbial starters and probiotics to improve functionalcompound availability in fermented dairy products and beverages / F. Patrignani PhD, M. D'Alessandro, L. VAnnini, R. Lanciotti -- Globalization of technologies: pros and cons / Ester Betoret and Noelia Betoret
標題:	Food supply. -
電子資源:	https://www.sciencedirect.com/science/book/9780128182932
ISBN:	9780128182949 (electronic bk.)

Sustainability of the food system = sovereignty, waste, and nutrients bioavailability /
Sustainability of the food systemsovereignty, waste, and nutrients bioavailability /[electronic resource] :edited by Noelia Betoret, Ester Betoret - London :Academic Press,2020. - 1 online resource (xiv, 202 p.)

Includes bibliographical references and index

Native food crops for present and future generations / Carmen Carla Quiroga Ledezma -- Fermenting locally to improve soil fertility / Salvador Roig-Coll and Andriana Kechagia -- Climate change and agriculture / V.D. Litskas, D.P. Platis, C.D. Anagnostopoulos, A.C. Tsaboula, G.C. Menexes, K.L. Kalburtji, M.C. Stavrinides, A.P. Mamolos -- Valorization of food processing by-products via biofuel production / T.A. Trabold and D. Rodríguez Alberto -- Food industry by-products valorization and new ingredients: cases of study / Antonio D. Rodriguez-Lopez, Bruno Melgar, Carmela Conidi, Lillian Barros, Isabel C.F.R. Ferreira, Alfredo Cassano, Esperanza M. Garcia-Castello -- Use of by-products in edible coatings and biodegradable packaging materials for food preservation / A. Chiralt, C. Menzel, E. Hernandez-García, S. Collazo, C. Gonzalez-Martinez PhD -- Development of functional foods by traditional food processes / Joanna Harasym, Urszula Kaim,Ludmiła Bogacz-Radomska, Remigiusz Olędzki -- Effect of nonthermal technologies on functional food compounds / Silvia Tappi, Urszula Tylewicz and Marco Dalla Rosa -- Use of functional microbial starters and probiotics to improve functionalcompound availability in fermented dairy products and beverages / F. Patrignani PhD, M. D'Alessandro, L. VAnnini, R. Lanciotti -- Globalization of technologies: pros and cons / Ester Betoret and Noelia Betoret

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers,environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. --

ISBN: 9780128182949 (electronic bk.)Subjects--Topical Terms:

551592
Food supply.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: HD9000.5 / .S9 2020eb

Dewey Class. No.: 338.19

Sustainability of the food system = sovereignty, waste, and nutrients bioavailability /
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520 $a Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers,environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. -- $c Provided by publisher
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