Kooperativer Bibliotheksverbund

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Format: 1 Online-Ressource (1550 Seiten) : , Illustrationen.

ISBN: 978-0-12-824166-0

Content: Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from international experts and an outstanding editing team, the book covers sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, along with prospective and emerging sources such as industrial hemp, insects, algae, etc. In addition, other sections cover sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes and dairy and meat substitutes. Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels - both in academia or industry

Note: Enthält die Bände 1-4 der Druckausgabe , Volume 1: Fundamentals , Volume 2: Novel Food Sources , Volume 3: Emerging Matrices , Volume 4: Novel Processes

Additional Edition: Erscheint auch als Druck-Ausgabe (Set) ISBN 978-0-12-823960-5

Language: English

URL: Volltext  (URL des Erstveröffentlichers)

UID:

Format: 1 online resource (1,864 pages)

ISBN: 1-78785-210-5 , 0-12-812688-4

Note: Volume 1. General and global situation -- Volume 2. Food security, nutrition and health -- Volume 3. Sustainable food systems and agriculture.

Additional Edition: ISBN 0-12-812687-6

Language: English

Keywords: Encyclopedias. ; Encyclopedias.

UID:

Format: 1 online resource (1428 pages)

ISBN: 0-12-824166-7

Note: 9780128241660v1_WEB -- Front Cover -- SUSTAINABLE FOOD SCIENCE: A COMPREHENSIVE APPROACH -- SUSTAINABLE FOOD SCIENCE: A COMPREHENSIVE APPROACH -- Copyright -- CONTENTS OF VOLUME 1 -- EDITOR BIOGRAPHIES -- Editor-in-Chief -- Editors -- CONTRIBUTORS TO VOLUME 1 -- 1.01 -The Sustainable Food Matrix: An Introduction -- 1.01.1 Conclusion -- References -- 1.02 -Traditional Sources of Ingredients for the Food Industry: Animal Sources -- 1.02.1 Introduction -- 1.02.2 Ruminants -- 1.02.3 Dairy -- 1.02.4 Beef -- 1.02.5 Poultry -- 1.02.6 Eggs -- 1.02.7 Broilers -- 1.02.8 Pig -- 1.02.9 Aquaculture -- 1.02.10 Economic Actions -- 1.02.11 Future Perspectives -- 1.02.12 Conclusion -- References -- 1.03 -The Indicators of Food Sustainability -- 1.03.1 Introduction -- 1.03.2 Sustainable Food Production and Nutrition: Definition and Criteria -- 1.03.3 The Pillars of Food Sustainability -- 1.03.4 Food Sustainability Criteria: UN, EU, FAO -- 1.03.4.1 The UN 2030 Goals for Sustainable Development -- 1.03.4.2 EU Strategies -- 1.03.4.3 FAO Recommendations for Sustainable Food Production -- 1.03.5 Food Sustainability Indicators -- 1.03.6 Criteria and Indicators for New Sustainable Company Models -- 1.03.7 Sustainability of Novel Foods -- 1.03.8 Conclusion -- References -- 1.04 -Moving Through the New Trends of the Novel Foods in the Agri-Food System: The Case of Algae -- 1.04.1 Introduction -- 1.04.2 State of Scientific Research -- 1.04.3 Regulatory Elements on Novel Foods in European Union -- 1.04.4 The International Trade of Algae -- 1.04.5 Conclusion -- 1.04.6 Appendix -- References -- 1.05 -Novel Foods and Ingredients: Laws and Regulations in USA and Canada -- 1.05.1 Introduction -- 1.05.2 USA Regulatory Authority -- 1.05.3 Novel Foods Regulation and the GRAS Approach in the USA -- 1.05.4 The GRAS Process in USA -- 1.05.5 The GRAS Dossier. , 1.05.6 Canada's Novel Food Regulations -- 1.05.7 Determination of the Novelty Traits in the Canadian Regulatory Regime -- 1.05.8 Safety Assessment Considerations -- 1.05.9 Considertations for Modernization of the Canadian Novel Foods Regime -- 1.05.10 Conclusion -- References -- 1.06 -Novel Foods and Ingredients: Laws and Regulations Europe -- 1.06.1 Introduction -- 1.06.2 Regulation (EC) 258/97 -- 1.06.3 Regulation (EU) 2015/2283 -- 1.06.3.1 Novel Foods Categories as Defined by Regulation (EC) 2015/2283 -- 1.06.3.2 Transparency and Novel Foods (Regulation (EU) 2019/1381) -- 1.06.3.3 Role of the European Food Safety Authority -- 1.06.3.4 Guidance on Preparation and Presentation of Dossiers -- 1.06.4 How Well is Novel Food Evaluation Operating in the New Framework? -- 1.06.5 Conclusion -- References -- 1.07 -Novel Food and Ingredients: Laws and Regulations Australia and New Zealand -- 1.07.1 Introduction/Background -- 1.07.2 The Regulation of Novel Foods -- 1.07.2.1 History of the Novel Food Standard -- 1.07.2.2 Current Operation of the Novel Food Standard -- 1.07.2.2.1 The Advisory Committee on Novel Foods (ACNF) -- 1.07.2.2.1.1 Part 1-Determining Whether a Food is Non-traditional or Not -- 1.07.2.2.1.2 Part 2-Determining Whether an Assessment of Public Health and Safety Considerations is Required for a Non-trad ... -- 1.07.2.2.1.3 ACNF Opinions -- 1.07.2.3 Applying for Approval of a Novel Food -- 1.07.2.3.1 Safety Assessment -- 1.07.2.3.2 The Requirements Based on the Type of Novel Food -- 1.07.2.3.3 Dietary Exposure of the Novel Food -- 1.07.2.3.4 Nutrition and Health Impacts of the Novel Food -- 1.07.2.3.5 Exclusivity -- 1.07.2.4 Going Forward -- 1.07.2.4.1 Review of the Novel Food Standard -- 1.07.2.4.2 Review of the FSANZ Act -- 1.07.3 Conclusion -- References -- 1.08 -(Bio)technological Approaches for Reducing Allergenicity of Food Ingredients. , 1.08.1 Introduction -- 1.08.2 Food Processing as Strategy to Reduce Food Allergenicity -- 1.08.3 Physical Processing: Thermal vs. Non-thermal -- 1.08.3.1 Thermal Processing Methods -- 1.08.3.1.1 Moist Heat -- 1.08.3.1.1.1 Milk -- 1.08.3.1.1.2 Egg -- 1.08.3.1.1.3 Soy -- 1.08.3.1.1.4 Peanuts -- 1.08.3.1.1.5 Treenuts -- 1.08.3.1.1.6 Wheat -- 1.08.3.1.1.7 Fish -- 1.08.3.1.1.8 Crustaceans -- 1.08.3.1.2 Dry Heat -- 1.08.3.2 Non Thermal Treatment -- 1.08.3.2.1 High Hydrostatic Pressure -- 1.08.3.2.2 Cold Atmospheric Plasma -- 1.08.3.2.3 Pulsed Ultraviolet Light (PUV) -- 1.08.3.2.4 Food Irradiation -- 1.08.3.2.5 Ultrasound -- 1.08.3.2.6 Biotechnological Approaches: Fermentation -- 1.08.4 Future Outlooks -- References -- 1.09 -Sustainable Approaches for the Extraction and Characterization of Phytochemicals from Food Matrices -- 1.09.1 Introduction -- 1.09.2 Phytochemicals -- 1.09.2.1 Phytochemicals: Classification and Biological Activity -- 1.09.2.1.1 Polyphenols -- 1.09.2.1.2 Carotenoids -- 1.09.2.1.3 Terpenes -- 1.09.2.1.4 Sterols -- 1.09.2.1.5 Polysaccharides -- 1.09.2.1.6 Tocopherols and Tocotrienols -- 1.09.3 Analytical Approaches -- 1.09.3.1 Extraction Techniques -- 1.09.3.1.1 Maceration -- 1.09.3.1.2 Soxhlet -- 1.09.3.1.3 Ultrasonic Assisted Extraction -- 1.09.3.1.4 Microwave Assisted Extraction -- 1.09.3.1.5 Pressurized Assisted Extraction -- 1.09.3.1.6 Naviglio Extractor -- 1.09.3.1.7 Supercritical Fluids -- 1.09.3.2 Structural Elucidation -- 1.09.3.2.1 High-Performance Chromatographic Analysis -- 1.09.3.2.2 Mass Spectrometry -- 1.09.3.2.3 Metabolomic Approach -- 1.09.3.2.4 NMR Spectroscopy -- 1.09.4 Conclusion -- References -- 1.10 -Politics for Global Food Security -- 1.10.1 Introduction -- 1.10.2 Agricultural Biotechnology -- 1.10.3 Impact of Climate Change on Agricultural Production -- 1.10.4 From Green Revolution to Gene Revolution. , 1.10.5 The US and EU Differ How They Regulate Genetically Modified Crops -- 1.10.6 Food Sovereignty versus Food Security -- Can They Coexist? -- 1.10.7 The Impact of Transnational Movement Politics on Global Food Security -- 1.10.8 Examples of Politics Around Biotech Crops -- 1.10.8.1 Case Studies -- 1.10.8.1.1 Golden Rice -- 1.10.8.1.2 The Case of Bt Brinjal -- 1.10.8.2 Genome Editing, a New Disruptive Technology -- 1.10.9 Conclusion -- References -- Further Reading -- 1.11 -Economic and Social Impacts of Climate Change on Wine Production -- 1.11.1 Evidences of Climate Change -- 1.11.2 Categories for Analyzing Economic and Social Impacts of Climate Change -- 1.11.3 Literature Review of Economic and Social Impacts of Climate Change -- 1.11.3.1 Short-Term Impacts -- 1.11.3.1.1 Yield and Quality -- 1.11.3.1.2 Prices -- 1.11.3.1.3 Revenues and Profits -- 1.11.3.2 Long-Term Impacts -- 1.11.3.2.1 Scarcity of Resources -- 1.11.3.2.2 Adaptation Measures at Farm Level -- 1.11.3.2.3 Innovation -- 1.11.3.2.4 Change in Wine Geography -- 1.11.3.2.5 Land Values -- 1.11.3.2.6 Policies -- 1.11.3.2.7 Social Impacts -- 1.11.4 Additional Issues to Study -- References -- 1.12 -Innovation Strategies to Food Security in India -- 1.12.1 Introduction -- 1.12.2 Innovation Strategy for India's Self-Sufficiency in Food Production -- 1.12.3 Innovation Strategy to Achieve Productivity in Perpetuity and Enhanced Food and Nutrition Security at the Household ... -- 1.12.3.1 Strategy of Biosaline Agriculture -- 1.12.3.2 Strategy of Below-Sea Level Agriculture -- 1.12.3.3 Strategy for Improved Delivery System (Translational Research) -- 1.12.3.4 Innovation Strategy in China and Brazil -- 1.12.3.5 Sustainable Farming Systems for Food and Nutrition Security in Developing Third World Countries -- 1.12.3.6 New Biotechnological Developments in India -- 1.12.4 Conclusion -- References. , 1.13 -Impact of Climate Change on the Food Chain -- 1.13.1 Introduction -- 1.13.1.1 Impact of Climate Change on the Food Chain -- 1.13.1.1.1 Biofuels from Food as a Renewable Energy Source -- 1.13.1.1.2 Omics Science to Predict the Response to the Climate Changes -- 1.13.2 Conclusion -- Acknowledgments -- References -- 1.14 -Innovation for Sustainable Agriculture and Food Production -- 1.14.1 Introduction -- 1.14.2 The Reduction of Plant Biodiversity -- 1.14.3 Agrobiotechnologies: The New Frontier of Sustainable Agriculture -- 1.14.4 Proteomics, Genomics, Epigenomics: Major Tools for Crop Improvement Programs -- 1.14.5 Molecular Phenotyping of Food Resources -- 1.14.6 Bioinformatic Platforms for Modeling and Integration of Omics Data -- 1.14.7 Conclusion -- References -- Relevant Websites -- 1.15 -Politics, Economics and Demographics of Food Sustainability and Security -- 1.15.1 Introduction -- 1.15.2 Promote Sustainable Agricultural Expansion -- 1.15.3 Support Smallholders and Farming Practices -- 1.15.4 Support Mixed Farming Systems -- 1.15.5 Advancing Fair Trade in Agriculture -- 1.15.6 Defend the Ecological Basis of Food Security -- 1.15.7 Promote a Sustainable Urban Development -- 1.15.8 Reduce Food Consumption, Food Waste and Postharvest Losses -- 1.15.9 Prevent Dangerous Climate Change -- 1.15.10 Encourage Use of Genetically Modified Crops -- 1.15.11 Promote the Use of Alternative Food Sources -- 1.15.12 Reduce Armed Conflicts to Sustain Local Economies and Global Commerce -- 1.15.13 Conclusion -- Acknowledgments -- References -- 1.16 -Food Production and Ecosystem Protection -- 1.16.1 Introduction -- 1.16.2 Producing More Food and Preventing Degradation of Ecosystems -- 1.16.3 Politics for Biodiversity Protection -- 1.16.4 Toward Ecosystem-Respectful Food Production -- 1.16.5 More Food and Less Greenhouse Emissions. , 1.16.6 The Role of New Biotechnologies.

Language: English