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Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0323910025
Category : Technology & Engineering
Languages : en
Pages : 788
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Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0323910025
Category : Technology & Engineering
Languages : en
Pages : 788
Get Book
Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: David Julian McClements
Publisher: Springer
ISBN: 3030129950
Category : Technology & Engineering
Languages : en
Pages : 395
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Book Description
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Author: Julian Mellentin
Publisher: Earthscan
ISBN: 1849776164
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
Foods that promote human health - 'functional foods' or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies. They see the prospect of new markets and bigger margins, but the issues presented are fraught with complexity and difficulties. Distinguishing hype from real hope, the authors of this handbook explain the dilemmas and contradictions the industry faces. They present a wealth of detailed marketing, food policy and regulatory material from the leading markets world-wide and show how the hopes of the industry, and the consumer, may be dashed. The solution they offer is radical - nothing less than a new business model of what they term a healthful company.
Author: George Frederick Warren
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
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Book Description
Author: Kate Millar
Publisher: BRILL
ISBN: 9086866735
Category : Science
Languages : en
Pages : 445
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Book Description
In an ever changing interconnected world, the agriculture and food system faces constant challenges in many forms, such as the impacts of climate change, uncertainty surrounding the use of novel technologies and the emergence of new zoonotic diseases. Alongside these challenges professionals working in the food system are faced with opportunities to improve food production and distribution. As decision-makers attempt to balance these threats and opportunities in order to secure more sustainable production systems, the key question that arises is: What do we envisage as the future for agriculture and food production? With numerous voices advocating different and sometimes conflicting approaches, ranging from organic farming to wider use of GMOs through in vitro meat production, this discussion of the future raises significant ethical questions. The contributions in this book bring together a diverse group of authors who explore a set of themes relating to the ethical dimensions of the agriculture and food futures, including the role of novel technologies, the potential issues raised by the use of biofuels, the ethics of future animal production systems, concepts of global food security, as well as chapters on food governance priorities and educational aspects. It is intended that this volume serves as an interesting collection and acts as a source of stimulation that will contribute to wider debate and reflection on the future of the agriculture and food system.
Author: Dilip Ghosh
Publisher: CRC Press
ISBN: 1439862699
Category : Medical
Languages : en
Pages : 616
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Book Description
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,
Author: Brijesh K. Tiwari
Publisher: Academic Press
ISBN: 0128181850
Category : Technology & Engineering
Languages : en
Pages : 538
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Book Description
Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
Author: V.K. Joshi
Publisher: CRC Press
ISBN: 143988790X
Category : Technology & Engineering
Languages : en
Pages : 916
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Book Description
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Author: Alev Yüksel Aydar
Publisher: Springer Nature
ISBN: 3031274431
Category : Technology & Engineering
Languages : en
Pages : 188
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Book Description
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Author: Ioannis Zabetakis
Publisher: Academic Press
ISBN: 0128238127
Category : Technology & Engineering
Languages : en
Pages : 406
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Book Description
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. Uses flow diagrams to highlight the effects of processing on produced functional foods Combines information on the production/formulation of the food with data on bioactivities and bioavailability Presents whole foods and not food components while also focusing on functionality and availability
