Evolution of Social Ties around New Food Practices, Sere de Lanauze Gilles
Автор: Katiyar Vimal, Ghosh Tabli Название: Nanotechnology in Edible Food Packaging: Food Preservation Practices for a Sustainable Future ISBN: 9813361689 ISBN-13(EAN): 9789813361683 Издательство: Springer Рейтинг: Цена: 149060.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: < p="">This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products.
It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^
Автор: Lheritier, Anne-Marie Название: Non-Food Sensory Practices ISBN: 0128219394 ISBN-13(EAN): 9780128219393 Издательство: Elsevier Science Рейтинг: Цена: 197630.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products' sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation.
Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and - unlike food - over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
Presents methodological specificities and solutions for the sensory evaluation of non-food products
Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications
Triggers new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviors
Автор: Bonacho Ricardo, Pires Maria Josй, de Sousa Lamy Elsa Cristina Carona Название: Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (Efood ISBN: 0367495473 ISBN-13(EAN): 9780367495473 Издательство: Taylor&Francis Рейтинг: Цена: 102080.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Experiencing Food: Designing Sustainable and Social Practices contains papers that demonstrate the importance of design in food, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal.
Автор: Gray Allison, Hinch Ronald Название: A Handbook of Food Crime: Immoral and Illegal Practices in the Food Industry and What to Do about Them ISBN: 1447336011 ISBN-13(EAN): 9781447336013 Издательство: Marston Book Services Рейтинг: Цена: 126710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies.
Автор: Niels Schneider Название: Ecopreneurship: Business practices for a sustainable future ISBN: 3110684586 ISBN-13(EAN): 9783110684582 Издательство: Walter de Gruyter Рейтинг: Цена: 107790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This research monograph answers the question how sustainability driven entrepreneurs (ecopreneurs) deliver their sustainability goals through their business practices. The research draws on data from 12 case studies set within the food industry. The analysis takes a firm level and a supply chain level perspective and provides insights to the interconnected nature of sustainability goals within and across firms.
It provides theoretical propositions that show one approach of how to conduct business in a way that works for the planet and people in addition to shareholders. This presents an alternative understanding of organisational performance that builds the foundation for many avenues of future research into sustainable management.
The research combines the remote areas of supply chain management and entrepreneurship at the intersection of sustainability. This novel approach and the insights from the business practice exploration, offer many avenues for further research beyond entrepreneurship and supply chain management. This book will be of interest to academics in management research and also to people with an academic background that work together with sustainability driven and/ or social entrepreneurs, who could benefit from the insights into how sustainability goals are delivered through business practices and the relevant trade-offs faced by ecopreneurs.
Автор: Nurhayati Khairatun Siti, Zakiah Abu Bakar Ainul, Azira Abdul Mutalib Noor Название: Food Safety Practices in the Restaurant Industry ISBN: 179987415X ISBN-13(EAN): 9781799874157 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 239310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Presents research on food safety practices investigated within food service establishments. The findings generated from these studies will help the food industry pinpoint the risks and non-compliance relating to food safety practices thus to improve practices in preventing food borne illnesses from occurring.
Автор: Nurhayati Khairatun Siti, Zakiah Abu Bakar Ainul, Azira Abdul Mutalib Noor Название: Food Safety Practices in the Restaurant Industry ISBN: 1668443384 ISBN-13(EAN): 9781668443385 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 175560.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance.
Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
Автор: Fink Roy Название: Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry ISBN: 1527535894 ISBN-13(EAN): 9781527535893 Издательство: Cambridge Scholars Рейтинг: Цена: 91910.00 T Наличие на складе: Нет в наличии. Описание: This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing.
Автор: Herrera Renate Название: Food Packaging: Principles and Practices ISBN: 1632408988 ISBN-13(EAN): 9781632408983 Издательство: Неизвестно Рейтинг: Цена: 150150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food is packaged for protection against tampering and spoilage, efficient handling and for ease of distribution. It is also meant to present information regarding its nutritional profile and sale specifications and thus encourage marketing. Food packaging is an essential aspect of the food industry. Food can be packaged into boxes, cartons, cans, trays, wrappers and pallets. A diverse range of machinery is used for food packaging such as check weighing machines, cartoning machines, conveying and accumulating machines, filling machines, vacuum-packaging machines, etc. This textbook provides comprehensive insights into food packaging. Most of the topics introduced herein cover the principles and practices of food packaging. This book, with its detailed analyses and data, will prove immensely beneficial to professionals and students involved in this area at various levels.
Автор: Nelson Roberto Furquim Название: Beef: Production and Management Practices ISBN: 1536132543 ISBN-13(EAN): 9781536132540 Издательство: Nova Science Рейтинг: Цена: 215410.00 T Наличие на складе: Невозможна поставка. Описание: Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of recommendations on good production practices and management strategies, insofar as it provides the basis for understanding how different agents of the beef production chain interact, and how these interactions can benefit and promote the safe supply of this important food, as well as beef-based products. This book addresses important contexts in beef production. Productive aspects are pointed out, focusing on differentiated systems of production (pasture and confinement), and some of the factors (feeding, age, genetic groups, management, sex) that interfere in the final quality of the meat supplied. Also focused on are approaches to the beef production system, and the importance of bovine farming in the socioeconomic context, including elements of production management itself, as well as discussing the operation of mechanisms for inspection and control of both animal health and the production and marketing of beef and beef-based products. It is a contemporary book, with current scientific contributions of great value to students and technicians interested in these areas of knowledge. It should be noted that the scope of the studies is broad: for academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters. There is no intention that the subjects should be exhausted. The idea is that each of the scientific articles, presented as chapters of the book, fulfill the role of bringing updated scientific contributions and consolidate and demonstrate the work of highly qualified professionals in their respective areas of activity. This can certainly lead to future studies, stimulating the continuous search for increasingly significant contributions from specialists to the beef sector, which is prominent in the worldwide economy.
Автор: Megh R. Goyal, Subrota Hati Название: Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality ISBN: 1771888016 ISBN-13(EAN): 9781771888011 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Невозможна поставка. Описание: This volume, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products.
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