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The 10 principles of food industry sustainability / / Cheryl J. Baldwin
| The 10 principles of food industry sustainability / / Cheryl J. Baldwin |
| Autore | Baldwin Cheryl |
| Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (220 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade
Food supply Sustainable agriculture Farm produce Animal products |
| ISBN |
1-118-44771-9
1-118-44769-7 1-118-44772-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Acknowledgments; Chapter 1 Introduction to the Principles; 1.1 The 10 principles of food industry sustainability; 1.2 Principles-practices-potential; 1.3 What is sustainability in the food industry?; 1.4 The destructive course of the food system; 1.4.1 Climate change; 1.4.2 Natural resource depletion and degradation; 1.4.3 Pollution and toxicity; 1.4.4 Rural economy and development; 1.4.5 Food safety and nutrition; 1.5 Reasons for principles for sustainability in the food industry; 1.6 The business benefit; 1.7 What needs to be done; References
Chapter 2 Agriculture and the Environment2.1 Climate; 2.2 Land and biodiversity; 2.3 Water and pollution; 2.4 Approaches to more sustainable agriculture; 2.4.1 Sustainable agriculture requirements and standards; 2.4.2 Unilever sustainable agriculture program; 2.4.3 Starbucks C.A.F.E practices; 2.4.4 Walmart sustainability index; 2.4.5 PepsiCo sustainable farming initiative; 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative; 2.5 Summary; Resources; References; Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 3.1 Livestock care3.1.1 Approaches to address livestock welfare; 3.2 Fish and seafood; 3.2.1 Farmed fish; 3.2.2 Approaches to address seafood; 3.3 Environmental impacts from livestock production; 3.3.1 Greenhouse gas emissions; 3.3.2 Land use and pollution from livestock production; 3.3.3 Approaches to address environmental impacts from livestock; 3.4 Summary; Resources; References; Chapter 4 Processing; 4.1 Energy; 4.1.1 Energy sources and impacts; 4.1.2 Energy use in food processing; 4.1.3 Sierra Nevada's energy and climate program 4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestlé; 4.2.2 The Coca-Cola Company water stewardship; 4.3 Chemicals and other inputs; 4.4 Lean, clean, and green processing; 4.5 Summary; Resources; References; Chapter 5 Packaging; 5.1 Packaging hotspots; 5.1.1 Materials; 5.1.2 End of life; 5.1.3 Social hotspots; 5.2 Responsible packaging; 5.2.1 Materials and sourcing; 5.2.2 Design and innovation; 5.2.3 End of life; 5.2.4 PepsiCo's sustainable packaging program; 5.2.5 Sustainable Packaging Coalition; 5.3 Summary; Resources; References Chapter 6 Distribution and Channels6.1 Transportation; 6.1.1 Refrigeration in transportation; 6.1.2 EPA SmartWay; 6.2 Facility management; 6.2.1 Refrigerants; 6.2.2 Cleaning and indoor environmental quality management; 6.2.3 Environmentally preferable purchasing; 6.2.4 Construction; 6.3 Gordon Food Service distribution and facilities improvements; 6.4 Food retailer J. Sainsbury addressing the environment; 6.5 Subway restaurants showing how to green operations; 6.6 Summary; Resources; References; Chapter 7 Food Waste; 7.1 The impacts from wastage; 7.2 Reducing wastage; 7.2.1 Waste management; 7.3 Summary. |
| Record Nr. | UNINA-9910132287203321 |
Baldwin Cheryl
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| West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The 10 principles of food industry sustainability / / Cheryl J. Baldwin
| The 10 principles of food industry sustainability / / Cheryl J. Baldwin |
| Autore | Baldwin Cheryl |
| Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (220 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade
Food supply Sustainable agriculture Farm produce Animal products |
| ISBN |
1-118-44771-9
1-118-44769-7 1-118-44772-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Acknowledgments; Chapter 1 Introduction to the Principles; 1.1 The 10 principles of food industry sustainability; 1.2 Principles-practices-potential; 1.3 What is sustainability in the food industry?; 1.4 The destructive course of the food system; 1.4.1 Climate change; 1.4.2 Natural resource depletion and degradation; 1.4.3 Pollution and toxicity; 1.4.4 Rural economy and development; 1.4.5 Food safety and nutrition; 1.5 Reasons for principles for sustainability in the food industry; 1.6 The business benefit; 1.7 What needs to be done; References
Chapter 2 Agriculture and the Environment2.1 Climate; 2.2 Land and biodiversity; 2.3 Water and pollution; 2.4 Approaches to more sustainable agriculture; 2.4.1 Sustainable agriculture requirements and standards; 2.4.2 Unilever sustainable agriculture program; 2.4.3 Starbucks C.A.F.E practices; 2.4.4 Walmart sustainability index; 2.4.5 PepsiCo sustainable farming initiative; 2.4.6 Sysco Corporation's sustainable agriculture/IPM initiative; 2.5 Summary; Resources; References; Chapter 3 Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood 3.1 Livestock care3.1.1 Approaches to address livestock welfare; 3.2 Fish and seafood; 3.2.1 Farmed fish; 3.2.2 Approaches to address seafood; 3.3 Environmental impacts from livestock production; 3.3.1 Greenhouse gas emissions; 3.3.2 Land use and pollution from livestock production; 3.3.3 Approaches to address environmental impacts from livestock; 3.4 Summary; Resources; References; Chapter 4 Processing; 4.1 Energy; 4.1.1 Energy sources and impacts; 4.1.2 Energy use in food processing; 4.1.3 Sierra Nevada's energy and climate program 4.1.4 Heinz's energy effort in energy and greenhouse gas emissions4.2 Water; 4.2.1 Nestlé; 4.2.2 The Coca-Cola Company water stewardship; 4.3 Chemicals and other inputs; 4.4 Lean, clean, and green processing; 4.5 Summary; Resources; References; Chapter 5 Packaging; 5.1 Packaging hotspots; 5.1.1 Materials; 5.1.2 End of life; 5.1.3 Social hotspots; 5.2 Responsible packaging; 5.2.1 Materials and sourcing; 5.2.2 Design and innovation; 5.2.3 End of life; 5.2.4 PepsiCo's sustainable packaging program; 5.2.5 Sustainable Packaging Coalition; 5.3 Summary; Resources; References Chapter 6 Distribution and Channels6.1 Transportation; 6.1.1 Refrigeration in transportation; 6.1.2 EPA SmartWay; 6.2 Facility management; 6.2.1 Refrigerants; 6.2.2 Cleaning and indoor environmental quality management; 6.2.3 Environmentally preferable purchasing; 6.2.4 Construction; 6.3 Gordon Food Service distribution and facilities improvements; 6.4 Food retailer J. Sainsbury addressing the environment; 6.5 Subway restaurants showing how to green operations; 6.6 Summary; Resources; References; Chapter 7 Food Waste; 7.1 The impacts from wastage; 7.2 Reducing wastage; 7.2.1 Waste management; 7.3 Summary. |
| Record Nr. | UNINA-9910812994403321 |
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Baldwin Cheryl
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| West Sussex, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Acta Universitatis Cibiniensis . Series E Food technology
| Acta Universitatis Cibiniensis . Series E Food technology |
| Pubbl/distr/stampa | Sibiu, Romania : , : "Lucian Blaga" University of Sibiu, Romania |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food industry and trade
Food |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2344-150X |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food technology |
| Record Nr. | UNINA-9910142149103321 |
| Sibiu, Romania : , : "Lucian Blaga" University of Sibiu, Romania | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Acta Universitatis Cibiniensis . Series E Food technology
| Acta Universitatis Cibiniensis . Series E Food technology |
| Pubbl/distr/stampa | Sibiu, Romania : , : "Lucian Blaga" University of Sibiu, Romania |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food industry and trade
Food |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2344-150X |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food technology |
| Record Nr. | UNISA-996321068503316 |
| Sibiu, Romania : , : "Lucian Blaga" University of Sibiu, Romania | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Advances in food process engineering research and applications / / Stavros Yanniotis [and three others], editors
| Advances in food process engineering research and applications / / Stavros Yanniotis [and three others], editors |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York : , : Springer, , 2013 |
| Descrizione fisica | 1 online resource (x, 677 pages) : illustrations (some color) |
| Disciplina | 664 |
| Collana | Food Engineering Series |
| Soggetto topico | Food industry and trade |
| ISBN | 1-4614-7906-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Process Engineering Research and Innovation in a Fast-Changing World -- Food Process Engineering Research and Innovation in a Fast-Changing World: Paradigms/Case Studies -- Part I. Food Materials Science and Food Properties -- Advances in Nanotechnology as Applied to Food Systems -- Relaxations, Glass Transition and Engineering Properties of Food Solids -- Molecular-Based Modeling and Simulation Studies of Water-Water and Water-Macromolecule Interactions in Food and Their Effects in Food Dehydration -- Rheological and Structural Characteristics of Nanometer-scale Food Protein Particle Dispersions and Gels -- Transport Properties in Food Process Design -- Part II. Advances in Food Process Technology -- Applying Advances in Food Process Engineering in a Changing World: The Industry Perspective -- Recent Developments in Drying Technologies for Foods -- Batch Coffee Roasting; Roasting Energy Use; Reducing that Use -- Advances and Challenges in Thermal Processing with Flexible Packages -- Current Knowledge in Hygienic Design: Can We Minimize Fouling and Speed Cleaning? -- Encapsulation Systems in the Food Industry -- Aroma Encapsulation in Powder by Spray Drying, Fluid Bed Agglomeration and Coating -- Advancements in Microbial Polysaccharides Research for Frozen Foods and Microencapsulation of Probiotics -- Food Allergens and Processing: A Review of Recent Results -- Part III. Novel Food Processes -- Emerging Technologies for Targeted Food Processing -- Nonthermal Technologies to Extend the Shelf Life of Fresh-cut Fruits and Vegetables -- Enhancing Extraction from Solid Foods and Biosuspensions by Electrical Pulsed Energy (Pulsed Energy Field, Ohmic Heating, and High Voltage Electrical Discharge) -- Food Structure Engineering for Nutrition, Health, and Wellness -- Transfer of Water and Volatiles at Interfaces: Applications to Complex Food Systems -- Part IV. Modeling and Control of Food Processes -- Modeling Process, Quality and Safety: Frameworks and Challenges -- Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations -- Food Preservation Process Design -- Advanced Sensors, Quality Attributes and Modeling in Food Process Control -- Part V. Modeling and Control of Food Safety and Quality -- Predictive Modelling of Textural Quality of Almonds During Commercial Storage and Distribution -- Developing Next Generation Predictive Models: A Systems Biology Approach -- Dynamic Approach for Assessing Food Quality and Safety Characteristics: The Case of Processed Foods -- Hyperspectral Imaging Technology: A Non-Destructive Tool for Food Quality and Safety Evaluation and Inspection -- Food Chain Safety Management Systems: The Impact of Good Practices -- Part VI. Current and Future Issues -- Does Biofuel Production Threaten Fodo Security? -- Academia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future. |
| Record Nr. | UNINA-9910437800603321 |
| New York : , : Springer, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in food science, sustainable agriculture, and agroindustrial engineering
| Advances in food science, sustainable agriculture, and agroindustrial engineering |
| Pubbl/distr/stampa | Malang, Indonesia : , : Faculty of Agricultural Technology, Universitas Brawijaya, , [2018]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Agricultural engineering
Agricultural engineering - Indonesia Food industry and trade Food industry and trade - Indonesia |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2622-5921 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | AFSSAAE |
| Record Nr. | UNISA-996331047503316 |
| Malang, Indonesia : , : Faculty of Agricultural Technology, Universitas Brawijaya, , [2018]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Advances in food science, sustainable agriculture, and agroindustrial engineering
| Advances in food science, sustainable agriculture, and agroindustrial engineering |
| Pubbl/distr/stampa | Malang, Indonesia : , : Faculty of Agricultural Technology, Universitas Brawijaya, , [2018]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Agricultural engineering
Agricultural engineering - Indonesia Food industry and trade Food industry and trade - Indonesia |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2622-5921 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | AFSSAAE |
| Record Nr. | UNINA-9910377437503321 |
| Malang, Indonesia : , : Faculty of Agricultural Technology, Universitas Brawijaya, , [2018]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910141636503321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910828769903321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in sea cucumber processing technology and product development / / edited by Changhu Xue
| Advances in sea cucumber processing technology and product development / / edited by Changhu Xue |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (VI, 364 p.) : 1 illus |
| Disciplina |
577.6
577.7 |
| Collana | Advances in Marine Bioprocesses and Bioproducts |
| Soggetto topico |
Fishery processing
Fishery products Food - Analysis Food industry and trade Sea cucumbers - Cultures and culture media |
| ISBN | 3-031-16512-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Diversity, Distribution, and Biology of Sea Cucumber -- Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes -- The Functional Components of Sea Cucumber and their Nutritional and Biological Activities -- Traditional Processing Technologies and Products of Sea Cucumber: Historical Review -- The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber -- The New Processing Technology of Dried Sea Cucumber Products -- Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology -- The Extraction, Separation Technology and New Product Development of Sulfated Polysaccharides from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Functional Lipids from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Collagen Peptides from Sea Cucumber -- The Quality Management Systems and Standards of Sea Cucumber Products -- Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization. |
| Record Nr. | UNINA-9910768185803321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food industry and trade
(620)
- Food supply (43)
- Food (42)
- Food industry and trade - United States (31)
- Food - Analysis (30)