Food Production, Diversity, and Safety under Climate Change

• Autore: Chakraborty Rakhi
• Pubblicazione: Cham : , : Springer International Publishing AG, , 2024; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (329 pages)
• Altri autori: MathurPiyush RoySwarnendu
• Nota di contenuto: Intro -- Preface -- Contents -- Editors and Contributors -- Present Status and Challenges in Meeting Food Demand: Case Studies with Respect to Developing Countries -- Abstract -- Abbreviations -- 1 Introduction -- 2 Case Studies with Respect to Developing Countries -- 2.1 European Countries -- 2.2 African Countries -- 2.3 Asian Countries -- 2.4 American Countries -- 3 Conclusion -- References -- Climate Change and Its Impact on Food Security and Food Safety -- Abstract -- Abbreviations: -- UNEP United Nations EnvironmentProgramme1 Introduction -- 2 Impact of Climate Change on Food Security -- 2.1 Loss of Biodiversity -- 2.2 Decline in Productivity -- 3 Impact of Climate Change on Food Safety -- 4 Ways to Address Food Security and Food Safety Risks Associated with Climate Change -- 4.1 Resilient Agri-food System -- 4.2 Research and Technological Advancement for Adaptation Strategy (Big Data Analytics and Decision Support System) -- 5 Conclusion -- References -- Food and Nutritional Security Under the Changing Climate: Understanding the Established and Indeterminate Factors -- Abstract -- Abbreviations -- 1 Introduction -- 2 Climate Change: The Issue -- 3 Impact on Food Security -- 3.1 Impact on Cereals -- 4 Nutritional Quality: Current Scenario -- 5 Impact of Climate Change on Crop Yield and Nutritional Status -- 5.1 Known: Abiotic Factors -- 5.1.1 Atmospheric CO2 Concentration -- 5.1.2 Rise in Temperature -- 5.1.3 Extreme Weather Events -- 5.2 Biotic Factors -- 5.2.1 Pests -- 5.2.2 Pathogen -- 6 Understanding the Unknown Factors -- 6.1 Global Precipitation Patterns -- 6.2 Altered Phenology -- 6.3 Invasive Alien Species -- 7 Conclusion -- References -- Urban Agriculture: A New Dimension in Alternative Farming Systems for Achieving the Target of Food for All -- Abstract -- Abbreviations -- 1 Introduction. ; 2 Historical Imprints of Urban Agriculture -- 3 Need for Urban Agriculture -- 4 Urban Versus Traditional Farming -- 5 Types of Urban Farming -- 6 Current Scenario -- 6.1 Benefits -- 6.2 Obstacles to Urban Farming -- 7 Case Study-Niravu Organic Village in Kerala -- 8 Urban Agriculture for Sustainable Poverty Alleviation and Food Security -- 9 Urban Agriculture in the Context of Achieving SDG Goals -- 9.1 Zero Hunger (SDG #2) and Good Health and Well-Being (SDG #3) -- 9.2 Decent Work and Economic Growth (SDG #8) -- 9.3 Reduced Inequalities (SDG #10) -- 9.4 Sustainable Cities (SDG #11) -- 9.5 Responsible Consumption and Production (SDG #12) -- 10 Challenges and Lessons Learned -- 11 Future Scope -- 12 Conclusion -- References -- Subsistence Agriculture-An Approach Towards Food Security in Changing Climate -- Abstract -- Abbreviations -- 1 Introduction -- 2 Vulnerability of Food Systems to Climate Change -- 3 Subsistence Agriculture for Food Security -- 4 Some Important Subsistence Crops -- 4.1 Cassava -- 4.1.1 Resilience of Cassava to Climate Change -- 4.2 Yams -- 4.3 Taro -- 4.4 Ensete -- 5 Conclusion and Future Prospective -- References -- Food Security Through Farming Subsistence Crops -- Abstract -- Abbreviations -- 1 Introduction -- 1.1 Food Production -- 1.2 Food Consumption -- 1.3 Food Security -- 2 Farming -- 2.1 Soil Health Is Influenced by -- 2.1.1 Soil Contamination -- 2.1.2 Soil Erosion -- 2.1.3 Soil Acidification -- 2.2 Farming Practises -- 2.2.1 Intensive Farming -- 2.2.2 Extensive Farming -- 2.2.3 Commercial Farming -- 2.2.4 Plantation Farming -- 2.2.5 Mixed Farming -- 2.2.6 Subsistence Farming -- 3 Subsistence Farming -- 3.1 Primitive Subsistence Farming -- 3.1.1 Factors Influencing Subsistence Farming -- 3.2 Subsistence Crops -- 3.2.1 Sweet Potato -- 3.2.2 Maize -- 3.2.3 Wheat -- 3.2.4 Rice -- 3.2.5 Legumes -- 3.2.6 Millets. ; 3.3 Management Practises -- 3.4 Climate Variability and Adaptation -- 4 Conclusion -- References -- Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance -- Abstract -- Abbreviations -- 1 Introduction -- 2 History and Background of Traditionally Fermented Foods -- 3 Fermented Foods: An Impact on Nutritional Security and Global Acceptance -- 4 Traditional Fermented Beverages Around the World -- 5 Nutritional Benefits of Traditional Fermented Beverages -- 5.1 Cereal-Based Beverages -- 5.1.1 Oat Milk -- 5.1.2 Rice Milk -- 5.1.3 Barley Water -- 5.1.4 Corn Silk Tea -- 5.1.5 Malted Beverages -- 5.2 Millet-Based Beverages -- 5.2.1 High in Fiber -- 5.2.2 Rich in Antioxidants -- 5.2.3 Good Source of Protein -- 5.2.4 Micronutrient Content -- 5.2.5 Gluten-Free Alternative -- 5.2.6 Low Glycemic Index -- 5.3 Fruit-Based Beverages -- 5.4 Dairy-Based Beverages -- 6 Biotechnological Aspects -- 6.1 Starter Cultures -- 6.2 Microorganism Selection -- 6.3 Process Optimization -- 6.4 Preservation Techniques -- 6.5 Microbial Succession -- 6.6 Bioprospecting -- 7 Health Benefits -- 8 Commercialization of Traditional Fermented Beverages -- 8.1 Quality Control -- 8.2 Packaging and Shelf Life -- 8.3 Marketing and Branding -- 8.4 Regulatory Compliance -- 8.5 Cultural Preservation -- 8.6 Consumer Education -- 9 Conclusion -- References -- Traditional and Underutilized Fruits and Vegetables for Attaining Zero Hunger -- Abstract -- Abbreviations -- 1 Introduction -- 2 Himalayan Region -- 3 Health-Promoting Underutilized Himalayan Fruits -- 3.1 Aegle Marmelos -- 3.2 Artocarpus Lakoocha -- 3.3 Carissa Carandas -- 3.4 Citrus Medica (Citron) -- 3.5 Dillenia Indica -- 3.6 Cyphomandra Betacea -- 3.7 Diospyros Spp. -- 3.8 Ficus Spp. -- 3.9 Elaeocarpus Sikkimensis -- 3.10 Diploknema Butyracea -- 3.11 Eriolobus Indica -- 3.12 Myrica Esculenta. ; 3.13 Phyllanthus Emblica -- 3.14 Rosa Spp. -- 3.15 Rubus Spp. -- 3.16 Terminalia Chebula -- 4 Conclusion and Future Scope -- References -- Bioactive Compounds of Bhoomi Amla (Phyllanthus niruri): Nutritional and Pharmacological Aspects -- Abstract -- Abbreviations -- 1 Introduction -- 2 Geographical Distribution of P. niruri -- 3 Medicinal Properties of P. niruri -- 4 Phytochemical Composition of P. niruri -- 4.1 Flavonoids -- 4.2 Lignans -- 4.3 Terpenes -- 4.4 Tannins -- 4.5 Alkaloids -- 5 Pharmacological Effects of P. niruri -- 5.1 Antioxidant and Hepatoprotective Effects -- 5.2 Anti-Diabetic Effect -- 5.3 Anti-Inflammatory and Anti-Microbial Effects -- 5.4 Anti-Cancer Effects -- 6 Clinical Studies of P. niruri -- 7 Safety and Toxicology Studies of P. niruri -- 8 Conclusion -- References -- Primary Processing of Fruits and Vegetables -- Abstract -- Abbreviations -- 1 Introduction -- 2 Primary Processing of Fruits and Vegetables -- 2.1 Cleaning -- 2.2 Washing -- 2.2.1 Importance of Washing -- 2.2.2 Different Types of Washers -- 2.3 Sorting -- 2.4 Grading -- 2.4.1 Advantages of Grading -- 2.4.2 Grading of Fruits and Vegetables -- 2.5 Pre-cooling -- 2.5.1 Room Cooling -- 2.5.2 Forced-Air Cooling -- 2.5.3 Hydro-Cooling -- 2.5.4 Top or Liquid Icing -- 2.6 Curing -- 2.7 Peeling -- 2.8 Storage -- 3 Conclusion -- References -- Fresh Fruits and Vegetables Quality and Safety: A Deep Insight on the Benefits of an Organic Farming Approach -- Abstract -- Abbreviations -- 1 Introduction -- 2 Overview of the Organic Farming Approach -- 3 Impact of Organic Farming Approach on Soil, Environment, and Health -- 3.1 Organic Farming and Soil Health -- 3.2 Organic Farming and Environmental Benefits -- 3.3 Organic Farming and Human Health -- 4 Organic Fresh Produce Quality -- 4.1 Fruit Yield -- 4.2 Dry Matter, Total Soluble Solids (TSS), Firmness. ; 4.3 Amines and Organic Acids -- 4.4 Phytochemicals and Antioxidants -- 4.5 Volatile Compounds and Sensory Attributes -- 5 Safety Aspect of Organic Fresh Produce -- 5.1 Pesticidal Residue Incidences -- 5.2 Nitrates Levels -- 5.3 GMOs -- 5.4 Microbiological Safety -- 6 Conclusion and Future Research Prospects -- References -- Food Products of Non-plant Origin to Combat the Problem of Nutritional Deficiency -- Abstract -- Abbreviations -- 1 Introduction -- 1.1 Nutritional Deficiency -- 2 Role of Animal-Source Foods in Vitamin Deficiency -- 2.1 Vitamin A -- 2.2 Vitamin D -- 2.3 Vitamin B1 -- 2.4 Vitamin B12 -- 3 Minerals of Non-plant Origin -- 3.1 Iron (Fe) -- 3.2 Calcium -- 3.3 Phosphorous -- 3.4 Magnesium (Mg) -- 4 Protein -- 5 Conclusion -- References -- Eri Silkworm Pupae: An Alternative Source of Protein in Changing Climate -- Abstract -- Abbreviations -- 1 Introduction -- 2 Global Food Scenario: Productivity and Food Quality -- 3 Protein Quality in Changing Climate -- 4 Protein Malnutrition and Health Issues -- 5 Plant Protein Versus Animal Protein -- 6 Alternative Sources of Protein: Prospects and Challenges -- 7 Eri Silkworm Pupae as a Source of Protein -- 8 Eri Silkworm Farming and Production Scenario -- 9 Future Prospects and Challenges -- 10 Conclusion -- References -- Global Warming and Sexual Plant Reproduction: Impact on Crop Productivity -- Abstract -- Abbreviations -- 1 Introduction -- 2 Effects of Increasing Temperatures on the Different Stages of Plant Sexual Reproduction -- 2.1 Flowering Phenology -- 2.2 Pollen Development -- 2.3 Pistil Development -- 2.4 Plant Pollinator Interactions -- 2.5 Progamic Phase -- 2.6 Early Seed Development -- 2.7 Global Warming Induced Changes in Reproductive Processes and Crop Productivity -- 3 Conclusions -- References. ; Floral Nectar Microbiome: An Untapped Aspect and Its Overall Impact on Plants in Changing Global Scenarios.
• Titolo autorizzato: Food Production, Diversity, and Safety under Climate Change
• ISBN: 3-031-51647-8
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910847078003321
• Lo trovi qui: Univ. Federico II
• Serie: Advances in Science, Technology and Innovation Series