03335nam 22005655 450 991033792700332120200705141626.03-030-14651-010.1007/978-3-030-14651-1(CKB)4100000007881279(MiAaPQ)EBC5754938(DE-He213)978-3-030-14651-1(PPN)235669555(EXLCZ)99410000000788127920190409d2019 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierRaw Material Scarcity and Overproduction in the Food Industry /by Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi1st ed. 2019.Cham :Springer International Publishing :Imprint: Springer,2019.1 online resource (59 pages)Chemistry of Foods,2199-689X3-030-14650-2 Seasonal variation and biochemical composition of fishmeal -- Water, Carbon and Phosphorus Footprint Concerns in the Food Industry -- Bee Viruses and the Related Impact on Food Crops Worldwide -- Food Adulteration Episodes: The Impact of Frauds in the American Market of Dairy Raw Materials.This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.Chemistry of Foods,2199-689XFood—BiotechnologyAgricultureSustainable developmentFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Agriculturehttps://scigraph.springernature.com/ontologies/product-market-codes/L11006Sustainable Developmenthttps://scigraph.springernature.com/ontologies/product-market-codes/U34000Food—Biotechnology.Agriculture.Sustainable development.Food Science.Agriculture.Sustainable Development.630664Sharma Suresh Dauthttp://id.loc.gov/vocabulary/relators/aut770188Bhagat Arpan Rauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autBOOK9910337927003321Raw Material Scarcity and Overproduction in the Food Industry2499608UNINA