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FOOD LOSS AND WASTE REDUCTION

TECHNICAL SOLUTIONS FOR CLEANER PRODUCTION

9781771889391 ::  FOOD LOSS AND WASTE REDUCTION
ISBN:

9781771889391

Publisher:TAYLOR & FRANCIS GROUP
Edition:
Pages:298
Language:INGLES
P.V.P.: 169,96 € + 4% IVA = 176,76 €
Dto 5% Save 8,84 €
Final amount iva incl. 167,92 €
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FOCUSING ON THE CRUCIAL SUSTAINABILITY CHALLENGE OF REDUCING FOOD LOSS AT THE LEVEL OF CONSUMER SOCIETY, THIS VOLUME PROVIDES AN IN-DEPTH, RESEARCH-BASED OVERVIEW OF THIS MULTIFACETED PROBLEM. FOOD LOSS AND WASTE REDUCTION: TECHNICAL SOLUTIONS FOR CLEANER PRODUCTION CONSIDERS THE MYRIAD ENVIRONMENTAL, ECONOMIC, SOCIAL, AND ETHICAL FACTORS ASSOCIATED WITH ENORMOUS AMOUNT OF FOOD WASTE, WHICH ALSO ENDS UP WASTING WATER, AIR, ELECTRICITY, AND FUEL, WHICH ARE NECESSARY FOR FOOD PROCESSING.THIS BOOK UNIQUELY EXAMINES THE SOCIAL AND CULTURAL VIEWS OF FOOD WASTE MANAGEMENT, SHEDDING NEW LIGHT ON THE TOPIC BY EMPHASIZING THE CONSUMER/HOUSEHOLD PERSPECTIVE THROUGHOUT. DRAWING ON A WIDE VARIETY OF DISCIPLINES, THE BOOK PRESENTS PHILOSOPHICAL REFLECTIONS, PRACTICAL EXAMPLES AND CASE STUDIES, AND POTENTIAL SOLUTIONS TO THE PROBLEM OF INCREASING FOOD WASTE.THE SPECIAL FEATURE OF THE BOOK IS THAT IT COVERS DIFFERENT DEVELOPMENTS MADE RIGHT FROM THE BASIC TECHNOLOGIES GENERATED FOR WASTE MANAGEMENT TO RECENT ADVANCEMENTS AND FUTURE AREAS OF RESEARCH.

1. APPLICATION OF HYDROGELS IN FOOD PACKAGING TO PROTECT FOOD LOSSANURAG SINGH AND DHRUV THAKUR2. ENCAPSULATION: A CUSTOMIZED PRACTICE FOR MINIMIZATION OF FOOD WASTETABLI GHOSH, KONA MONDAL, AND VIMAL KATIYAR3. THE EFFECTIVENESS OF LONG SYSTEMATIC APPLICATION OF FERTILIZERS IN CROP ROTATION ON SOD-PODZOLIC LOAMY SOIL LOW DEGREE OF CULTURALITYANATOLII A. KOVALENKO, RAFAIL A. AFANAS’EV, AND TATIANA M. ZABUGINA4. THE EFFECTIVENESS OF LONG SYSTEMATIC APPLICATION OF FERTILIZERS IN CROP ROTATION ON SOD-PODZOLIC LOAMY SOIL MEDIUM AND HIGH DEGREE OF CULTURALITYANATOLII A. KOVALENKO, RAFAIL A. AFANAS’EV, AND TATIANA M. ZABUGINA5. SYNTHESIS OF CARBON DOTS FROM CITRUS LIMON PEEL BY A MICROWAVE-ASSISTED PROCESS AND ITS APPLICATION FOR DETECTION OF FERRIC ION (FE3+) AND DEVELOPMENT OF PH PAPERMALABIKA KALITA ET AL.6. INFLUENCE OF DRYING AND EXTRACTION TECHNOLOGY ON THE CHEMICAL PROFILE AND ANTIOXIDANT PROPERTY OF MEXICAN MANGO BYPRODUCTELISEO CÁRDENAS-HERNÁNDEZ ET AL.7. FOOD LOSS AND WASTE (FLW) IN THE CIRCULAR BIOECONOMYS. M. GARCÍA-SOLARES ET AL.8. ASSESMENT AND ANALYSIS OF THE FRUIT AND VEGETABLE LOSSES DUE TO ITS TRANSPORTATION IN MEXICO CITY WHOLESALE MARKETELISEO GARCÍA-PÉREZ, GENARO AGUILAR-GUTIÉRREZ, AND ALEJANDRA RAMÍREZ MARTÍNEZ9. CEREAL BY-PRODUCTS AS SOURCE OF DIETARY FIBERERICK P. GUTIÉRREZ-GRIJALVA ET AL.10. BY-PRODUCTS DERIVED FROM THE WINE INDUSTRY: BIOLOGICAL IMPORTANCE AND ITS USERAMSES M. REYES-REYNA ET AL.11. ELECTROANALYTICAL TECHNIQUES APPLIED TO FOOD ANALYSIS USING NANOSTRUCTURED SENSORSJOSÉ SANDOVAL-CORTÉS ET AL.12. USE OF VARIOUS FORMS OF ENERGY IN FOOD SCIENCE AND TECHNOLOGYJ. DANIEL GARCÍA-GARCÍA ET AL.13. COLD PLASMA: APPLICATION IN FOOD PACKAGESCATALINA J. HERNÁNDEZ-TORRES ET AL.14. CURRENT PROCESSES OF RECOVERY, SEPARATION, AND PURIFICATION OF BIOCOMPOUNDS WITH POTENTIAL APPLICATION IN THE FOOD INDUSTRYLILIANA LONDOÑO-HERNANDEZ ET AL.

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