Food, Consumers, and the Food Industry, Fuller, Gordon W.
Автор: Vijay Yadav Tokala, Majeed Mohammed Название: Cold chain management for the fresh produce industry in the developing world / ISBN: 1032126892 ISBN-13(EAN): 9781032126890 Издательство: Taylor&Francis Рейтинг: Цена: 71450.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides a comprehensive review of the benefits of an unbroken cold chain in developing countries and focuses on the critical role of extension education in the implementation of cold chain management.
Автор: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 66470.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
Автор: Galanakis, Charis Michael Название: Innovation Strategies in the Food Industry ISBN: 0128037512 ISBN-13(EAN): 9780128037515 Издательство: Elsevier Science Рейтинг: Цена: 123520.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
Автор: Alexandru Mihai Grumezes Название: Encapsulations ISBN: 0128043075 ISBN-13(EAN): 9780128043073 Издательство: Elsevier Science Рейтинг: Цена: 154960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Nanoencapsulation in the food industry is used to ferment food, promote food stability, and produce antimicrobials for food safety and quality. It also provides barriers between sensitive bioactive materials and the environment to allow taste and aroma differentiation and to mask bad flavors or smells, increases the bioavailability of food ingredients, improves the solubility of poorly water-soluble ingredients, enables higher ingredient retention during the food production process, and increases shelf life. "
Encapsulations" is the second volume in the "Nanotechnology in the Food Industry" series. It serves as a reference for nanotechnology in the area of encapsulation with food applications, discusses nanoencapsulation processes, discusses materials used in nanoencapsulation, and assesses which applications are most beneficial to the food industry. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobialsPresents nanomaterials for innovation based on scientific advancements in the fieldProvides control release strategies to enhance bioactivity, including methods and techniques for research and innovationProvides useful tools to improve the delivery of bioactive molecules and living cells into foods
Автор: Alexandru Mihai Grumezes Название: Novel Approaches of Nanotechnology in Food ISBN: 0128043083 ISBN-13(EAN): 9780128043080 Издательство: Elsevier Science Рейтинг: Цена: 154960.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Health and well-being are key drivers for the food industry. Market forces necessitate innovation throughout the whole food chain, from sourcing raw materials and ingredients, food processing, quality control of finished products, and packaging. Nanotechnology, coupled with novel interdisciplinary approaches and processing methods, can help resolve the huge challenges faced by the food and bioprocessing industries to develop and implement systems that produce qualitative and quantitative foods which are safe, sustainable, environmentally friendly, and efficient.
The first volume in the "Nanotechnology in the Food Industry" series, "Novel Approaches of Nanotechnology in Food" is a comprehensive overview of the various potential applications of nanotechnology in the field of food science and its successful and effective implementation. It is a broad introduction to the success of nanotechnology and potential future advancements of this technology within the food industry, and provides a reference of how novel approaches to nanotechnology can advance all of food science through proven research results and industrial applications. Includes the most up-to-date information on nanotechnology applications within the food industryPresents various approaches for innovation based on scientific advancements in the field of nanotechnologyProvides methods and techniques for research analysis using novel technologies across the food chainCovers potential benefits and methods of risk assessment for food safety
Автор: Wayne Morley Название: Developing Food Products for Consumers with Specific Dietary Need ISBN: 0081003293 ISBN-13(EAN): 9780081003299 Издательство: Elsevier Science Рейтинг: Цена: 233560.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: . Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. . From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. . The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. . The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.
Автор: Suzanne M. Snedeker Название: Toxicants in Food Packaging and Household Plastics ISBN: 1447170938 ISBN-13(EAN): 9781447170938 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Human Health Effects of Bisphenol A.- Phthalates in Food Packaging, Consumer Products, and Indoor Environments.- Brominated Flame Retardants and Their Replacements in Food Packaging and Household Products - Uses, Human Exposure, and Health Effects.- Nanoparticles in Polymer Nanocomposite Food Contact Materials - Uses, Potential Release, and Emerging Toxicological Concerns.- The Alkylphenols Nonylphenol and Octylphenol in Food Contact Materials and Household Products - Exposure and Health Risk Considerations.- Benzophenone UV-Photoinitiators Used in Food Packaging - Potential for Human Exposure and Health Risk Considerations.- Perfluorinated Compounds in Food Contact Materials.- Antimony in Food Contact Materials and Household Plastics - Uses, Exposure and Health Risk Considerations.- Lead in Household Products.- Methylnaphthalene in Food Packaging and Cadmium in Food Packaging and Household Items - Overview of Exposure, Toxicology, Regulatory Aspects, and Research Needs.- Food Contact Materials: Practices, Agencies and Challenges.
Автор: Maurizio Canavari; Kent D. Olson Название: Organic Food ISBN: 144192289X ISBN-13(EAN): 9781441922892 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The book gives an overview of the organic food sector, both in Italy and in the US. It covers economic issues raised by organic farming, taking into account the consumer`s needs but also the managerial and budget constraints experienced by the farmers.
Автор: Lynn J. Frewer; Einar Risvik; Hendrik Schifferstei Название: Food, People and Society ISBN: 3642074774 ISBN-13(EAN): 9783642074776 Издательство: Springer Рейтинг: Цена: 191550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A unique insight into the decision-making and food consumption of the European consumer. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems.
Автор: Thottathil, Sapna Название: Institutions as Conscious Food Consumers ISBN: 0128136170 ISBN-13(EAN): 9780128136171 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement.
Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book:
Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences;
Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and
Examines the role of policy and regional or geographic identity in promoting food systems change.
Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. Itis a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.
Автор: Bertella,Giovanna Название: Plant-Based Food Consumption ISBN: 0323988288 ISBN-13(EAN): 9780323988285 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Поставка под заказ.
