Sustainable food science a comprehensive approach / editor-in-chief: Pasquale Ferranti.
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 internationa...
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Full Text (via Knovel) |
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| Format: | Electronic eBook |
| Language: | English |
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[S.l.] :
Elsevier,
2023.
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MARC
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| 245 | 0 | 0 | |a Sustainable food science |b a comprehensive approach / |c editor-in-chief: Pasquale Ferranti. |
| 260 | |a [S.l.] : |b Elsevier, |c 2023. | ||
| 300 | |a 1 online resource | ||
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| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food industry and trade |x Environmental aspects. | |
| 650 | 0 | |a Food supply |x Environmental aspects. | |
| 650 | 0 | |a Sustainable agriculture. | |
| 650 | 0 | |a Sustainability. | |
| 650 | 7 | |a Food industry and trade |x Environmental aspects |2 fast | |
| 650 | 7 | |a Food supply |x Environmental aspects |2 fast | |
| 650 | 7 | |a Sustainability |2 fast | |
| 650 | 7 | |a Sustainable agriculture |2 fast | |
| 700 | 1 | |a Ferranti, Pasquale. | |
| 776 | 0 | 8 | |i Print version: |z 9780128241660 |
| 776 | 0 | 8 | |i Print version: |z 0128239603 |z 9780128239605 |w (OCoLC)1356571546 |
| 776 | 0 | 8 | |i Print version: |t SUSTAINABLE FOOD SCIENCE. |d [S.l.] : ELSEVIER, 2023 |z 0128239603 |w (OCoLC)1356571546 |
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