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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
| 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 |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (601 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
TiwariBrijesh K
NortonTomas HoldenNicholas M Adenso-DíazBelarmino Meaden Creative |
| Soggetto topico |
Food industry and trade
Processed foods Food industry and trade - Environmental aspects Sustainable agriculture |
| ISBN |
1-118-63438-1
1-118-63430-6 1-118-63437-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 |
| Record Nr. | UNINA-9910807875403321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable food proteins
| Sustainable food proteins |
| Pubbl/distr/stampa | Hoboken, NJ : , : Wiley Periodicals LLC, , 2023- |
| Disciplina | 664 |
| Soggetto topico |
Proteins
Proteins - Research Food - Technological innovations Food - Research |
| ISSN | 2771-9693 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | SFP |
| Record Nr. | UNINA-9910684601303321 |
| Hoboken, NJ : , : Wiley Periodicals LLC, , 2023- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable Food Systems (Volume I) [[electronic resource] ] : SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production / / edited by Monika Thakur
| Sustainable Food Systems (Volume I) [[electronic resource] ] : SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production / / edited by Monika Thakur |
| Autore | Thakur Monika |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (477 pages) |
| Disciplina |
641.3
664 |
| Collana | World Sustainability Series |
| Soggetto topico |
Food science
Sustainability Food - Safety measures Food security Food Science Food Safety Food Security |
| ISBN | 3-031-47122-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I. Sustainable Food System: concepts & framework -- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework -- Chapter 2. Sustainable Food System – Plant-based alternatives and health impacts -- Chapter 3. Indigenous Food System for Sustainability: South Pacific Study -- Chapter 4. Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool -- Chapter 5. Food sustainability: Challenges and strategies -- Part II. Responsible consumption and sustainable diets -- Chapter 6. Wild edible and wetland plants of Manipur: their sustainable food usage -- Chapter 7. Onion bulbs: Store house of potential phytochemicals for sustaining health -- Chapter 8. Nutritional care for cancer with sustainable diets: a practical guide -- Chapter 9. Microorganisms as Potential Source for Food Sustainability -- Chapter 10. A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets -- Chapter 11. Functional Properties and Health Benefits of Underutilized Crops & Plants in Northern India -- Chapter 12. Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India -- Chapter 13. Polyphenolic compounds from diet: potential role in regulation of gut microbiota and effects on human body -- Chapter 14. Contribution of Sorghum & Finger Millets for sustainable food & nutritional security. |
| Record Nr. | UNINA-9910838280703321 |
Thakur Monika
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable food technology
| Sustainable food technology |
| Pubbl/distr/stampa | [Cambridge] : , : Royal Society of Chemistry, , [2023]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico | Food industry and trade |
| ISSN | 2753-8095 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910727291703321 |
| [Cambridge] : , : Royal Society of Chemistry, , [2023]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable food technology
| Sustainable food technology |
| Pubbl/distr/stampa | [Cambridge] : , : Royal Society of Chemistry, , [2023]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico | Food industry and trade |
| ISSN | 2753-8095 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996535156203316 |
| [Cambridge] : , : Royal Society of Chemistry, , [2023]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Sustainable Innovations in Food Packaging / Teresa De Pilli ... [et al.]
| Sustainable Innovations in Food Packaging / Teresa De Pilli ... [et al.] |
| Pubbl/distr/stampa | Cham, : Springer, 2021 |
| Descrizione fisica | VIII, 58 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
338.927(Tecnologia alternativa. Economia ambientale. Sviluppo sostenibile) 664(Tecnologia alimentare. Chimica degli alimenti) 641.3(Alimenti) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0245647 |
| Cham, : Springer, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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Sustainable recovery and reutilization of cereal processing by-products / / edited by Charis M. Galanakis
| Sustainable recovery and reutilization of cereal processing by-products / / edited by Charis M. Galanakis |
| Pubbl/distr/stampa | Duxford, England : , : Woodhead Publishing, , 2018 |
| Descrizione fisica | 1 online resource (399 pages) : color illustrations |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade - By-products
Food industry and trade - Waste minimization |
| ISBN | 0-08-102214-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583092103321 |
| Duxford, England : , : Woodhead Publishing, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sviluppo di un impianto innovativo di separazione finale per la produzione di olio extravergine d'oliva di alta qualità [Tesi di dottorato] / dottoranda: Antonella Tauriello ; coordinatore: Severino Romano ; tutor: Giovanni Carlo Di Renzo
| Sviluppo di un impianto innovativo di separazione finale per la produzione di olio extravergine d'oliva di alta qualità [Tesi di dottorato] / dottoranda: Antonella Tauriello ; coordinatore: Severino Romano ; tutor: Giovanni Carlo Di Renzo |
| Autore | Tauriello, Antonella |
| Descrizione fisica | IV, 168 p. : ill. ; 30 cm. |
| Disciplina | 664 |
| Classificazione | AGR/09 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000037310 |
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Tauriello, Antonella
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| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Swallow This: Serving Up the Food Industry's Darkest Secrets
| Swallow This: Serving Up the Food Industry's Darkest Secrets |
| Autore | Blythman Joanna |
| Pubbl/distr/stampa | HarperCollins UK |
| Disciplina | 664 |
| ISBN | 0-00-756126-1 |
| Formato | Musica  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Swallow This |
| Record Nr. | UNINA-9910148907403321 |
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Blythman Joanna
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| HarperCollins UK | ||
| Musica | ||
| Lo trovi qui: Univ. Federico II | ||
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Sweeteners [[electronic resource] ] : Pharmacology, Biotechnology, and Applications / / edited by Jean-Michel Merillon, Kishan Gopal Ramawat
| Sweeteners [[electronic resource] ] : Pharmacology, Biotechnology, and Applications / / edited by Jean-Michel Merillon, Kishan Gopal Ramawat |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Disciplina |
641.3
664 |
| Collana | Reference Series in Phytochemistry |
| Soggetto topico |
Food - Biotechnology
Plant biochemistry Nutrition. Diabetes Carbohydrates Pharmaceutical technology Food Science Plant Biochemistry Nutrition Carbohydrate Chemistry Pharmaceutical Sciences/Technology Edulcorants sintètics Edulcorants Salut Bioquímica Farmacologia |
| Soggetto genere / forma | Llibres electrònics |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Analytical Strategies To Determine Artificial Sweeteners By Liquid Chromatography-Mass Spectrometry -- Artificial Sweeteners -- Aspartame and Pharmacological Effects -- Beneficial Effects of Stevia Rebaudiana Bertoni and Steviol-related Compounds on Health -- Biotechnological Production of Natural Zero-Calorie Sweeteners -- Biotransformation of Mogrosides -- Brazzein in the Complex with the Human Sweet Receptor -- Brazzein: A Natural Sweetener -- Characterization of Artificial Sweeteners Using Raman Spectroscopy -- Cultivation of Stevia rebaudiana Bertoni and Associated Challenges -- Glycyrrhiza Glabra: Chemistry and Pharmacological Activity -- Health Implications of Fructose Consumption in Humans -- Low Calorie Intense Sweeteners Safety Aspects -- Marker-Trait Association Study for Sucrose and Yield Contributing Traits in Sugarcane -- Mass Production of the Taste-Modifying Protein miraculin in transgenic plants -- Non-Nutritive Sweeteners and Their Role in the Gastrointestinal Tract -- Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acid -- Somatic Embryogenesis Stevia Rebaudiana -- Stevia Rebaudiana's Antioxidant Properties -- Steviol Glycosides: Natural Non-Caloric Sweeteners -- Sucralose and its Biological Effects -- Sugar Alcohols as Sugar Substitutes in Food Industry -- Sweet Plant Protein Mabinlin and its Recombinant Expression -- Sweet Taste Receptor Signalling Network and Low Calorie Sweeteners -- Sweeteners: Regulatory Aspects -- Sweet-Tasting Protein Thaumatin:Physical and Chemical Properties -- Tagatose Stability -- The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications -- The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes -- Transgenic Plants as Supersweet Protein Thaumatin II Producers -- Transgenics with Monellin -- Xylitol as Sweetener -- Xylitol: One Name, Numerous Benefits. |
| Record Nr. | UNINA-9910349519603321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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