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010   $a3-030-14651-0
024 7 $a10.1007/978-3-030-14651-1
035   $a(CKB)4100000007881279
035   $a(MiAaPQ)EBC5754938
035   $a(DE-He213)978-3-030-14651-1
035   $a(PPN)235669555
035   $a(EXLCZ)994100000007881279
100   $a20190409d2019      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aRaw Material Scarcity and Overproduction in the Food Industry /$fby Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi
205   $a1st ed. 2019.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019.
215   $a1 online resource (59 pages)
225 1 $aChemistry of Foods,$x2199-689X
311   $a3-030-14650-2 
327   $aSeasonal 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.
330   $aThis book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.
410  0$aChemistry of Foods,$x2199-689X
606   $aFood?Biotechnology
606   $aAgriculture
606   $aSustainable development
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aAgriculture$3https://scigraph.springernature.com/ontologies/product-market-codes/L11006
606   $aSustainable Development$3https://scigraph.springernature.com/ontologies/product-market-codes/U34000
615  0$aFood?Biotechnology.
615  0$aAgriculture.
615  0$aSustainable development.
615 14$aFood Science.
615 24$aAgriculture.
615 24$aSustainable Development.
676   $a630
676   $a664
700   $aSharma$b Suresh D$4aut$4http://id.loc.gov/vocabulary/relators/aut$0770188
702   $aBhagat$b Arpan R$4aut$4http://id.loc.gov/vocabulary/relators/aut
702   $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910337927003321
996   $aRaw Material Scarcity and Overproduction in the Food Industry$92499608
997   $aUNINA