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1. |
Record Nr. |
UNINA990003309570403321 |
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Autore |
Blecua, José Manuel <1913-2003> |
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Titolo |
El Lenguaje / José Manuel Blecua, Heliodoro Carpintero |
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Pubbl/distr/stampa |
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Zaragoza : El Ruiseñor y la Rosa, 1961-1963 |
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Descrizione fisica |
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Altri autori (Persone) |
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Disciplina |
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Locazione |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910807875403321 |
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Titolo |
Sustainable food processing / / edited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da̕z [and eleven others] ; cover design by Meaden Creative |
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Pubbl/distr/stampa |
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Chichester, England : , : Wiley-Blackwell, , 2014 |
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©2014 |
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ISBN |
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1-118-63438-1 |
1-118-63430-6 |
1-118-63437-3 |
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Descrizione fisica |
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1 online resource (601 p.) |
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Altri autori (Persone) |
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TiwariBrijesh K |
NortonTomas |
HoldenNicholas M |
Adenso-DíazBelarmino |
Meaden Creative |
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Disciplina |
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Soggetti |
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Food industry and trade |
Processed foods |
Food industry and trade - Environmental aspects |
Sustainable agriculture |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Sustainable Food Processing; Contents; List of Contributors; List of Figures; List of Tables; 1 Introduction; 1.1 Introduction; 1.2 Key drivers for sustainable food processing; 1.2.1 Food security; 1.2.2 Population health; 1.2.3 Social justice; 1.2.4 Global change; 1.2.5 Resource depletion; 1.2.6 Environmental impact; 1.2.7 Eco-labelling; 1.3 Book objective; 1.4 Book structure; 1.4.1 Section One: Principles and assessment of sustainability; 1.4.2 Sustainability and food processing applications; 1.4.3 Sustainability in manufacturing operations; 1.4.4 Distribution and consumption of food |
ReferencesSection 1: Principles and Assessment; 2 Current Concepts and Applied Research in Sustainable Food Processing; 2.1 Introduction; 2.1.1 The transition from the rural producer to the future urban consumer in the 2050 world; 2.1.2 Strategic approaches by food companies to the food sustainability policy challenges; 2.2 Sustainable procurement; 2.2.1 The interface between nutritional and sustainability criteria; 2.2.2 The relevance of consumer science to sustainable food processing; 2.2.3 Communication programmes for healthy diets and their relevance to processors |
2.3 Sustainable food supply management2.3.1 Food processing and the carbon footprint; 2.3.2 Food processing and water resources; 2.4 Concluding observations; References; 3 Environmental Sustainability in Food Processing; 3.1 Introduction; 3.2 Environmental issues related to food processing; 3.2.1 Packaging, food loss and food waste; 3.2.2 Food processing and energy efficient technology; 3.2.3 Waste management; 3.2.4 International trade; 3.2.5 Health consciousness and balanced diets; 3.3 Greenhouse gas (GHG) emissions from food processing; 3.4 Impact of climate change on food processing |
3.5 Discussion3.6 Conclusions; References; 4 Life Cycle Assessment and Sustainable Food Processing; 4.1 Introduction; 4.2 The LCA methodology; 4.2.1 Types of LCA; 4.2.2 Goal and scope; 4.2.3 Life Cycle Inventory; 4.2.4 Life Cycle Impact Assessment; 4.2.5 Interpretation; 4.2.6 Reporting; 4.3 What has LCA revealed about the sustainability of food processing?; 4.3.1 Dairy; 4.3.2 Meat; 4.3.3 Seafood; 4.3.4 Processed food products, including packaging and storage; 4.4 Life Cycle Assessment and the Sustainability of Food Processing; References; 5 Environmental Impact Assessment (EIA) |
5.1 Introduction5.2 Defining the objectives; 5.3 Wastes from food processing; 5.4 EIA methodology; 5.5 Environmental indicators; 5.6 Functional units; 5.7 Evaluation of results; 5.8 Conclusions; References; 6 Risk Analysis for a Sustainable Food Chain; 6.1 Introduction; 6.2 Approaches to risk analysis for a sustainable food chain; 6.3 Risk assessment (RA) strategies in the food chain; 6.3.1 Quantitative and qualitative RA in the food chain; 6.3.2 Stages of risk assessment; 6.4 Risk management (RM); 6.5 Risk communication (RC) strategies; 6.6 Role of risk analysis from farm to fork |
6.7 Conclusion |
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Sommario/riassunto |
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With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for |
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the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and |
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