Sustainable food science: a comprehensive approach
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...
Gespeichert in:
| Weitere Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
2023
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| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | Enthält die Bände 1-4 der Druckausgabe |
| Beschreibung: | 1 Online-Ressource (1550 Seiten) Illustrationen |
| ISBN: | 9780128241660 |
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| 520 | 3 | |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 | |
| 653 | 0 | |a Food industry and trade / Environmental aspects | |
| 653 | 0 | |a Food supply / Environmental aspects | |
| 653 | 0 | |a Sustainable agriculture | |
| 653 | 0 | |a Sustainability | |
| 653 | 0 | |a Food industry and trade / Environmental aspects | |
| 653 | 0 | |a Food supply / Environmental aspects | |
| 653 | 0 | |a Sustainability | |
| 653 | 0 | |a Sustainable agriculture | |
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Datensatz im Suchindex
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| contents | Volume 1: Fundamentals Volume 2: Novel Food Sources Volume 3: Emerging Matrices Volume 4: Novel Processes |
| ctrlnum | (OCoLC)1401187347 (DE-599)BVBBV049100697 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T22:32:33Z |
| indexdate | 2024-07-10T09:55:20Z |
| institution | BVB |
| isbn | 9780128241660 |
| language | English |
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| spelling | Sustainable food science a comprehensive approach editor-in-chief: Pasquale Ferranti (Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy) Fundamentals Novel Food Sources Emerging Matrices Novel Processes Amsterdam Elsevier 2023 1 Online-Ressource (1550 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Enthält die Bände 1-4 der Druckausgabe Volume 1: Fundamentals Volume 2: Novel Food Sources Volume 3: Emerging Matrices Volume 4: Novel Processes 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 Food industry and trade / Environmental aspects Food supply / Environmental aspects Sustainable agriculture Sustainability Ferranti, Pasquale edt Erscheint auch als Druck-Ausgabe (Set) 978-0-12-823960-5 https://www.sciencedirect.com/science/referenceworks/9780128241660 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Sustainable food science a comprehensive approach Volume 1: Fundamentals Volume 2: Novel Food Sources Volume 3: Emerging Matrices Volume 4: Novel Processes |
| title | Sustainable food science a comprehensive approach |
| title_alt | Fundamentals Novel Food Sources Emerging Matrices Novel Processes Volume 1: Fundamentals Volume 2: Novel Food Sources Volume 3: Emerging Matrices Volume 4: Novel Processes |
| title_auth | Sustainable food science a comprehensive approach |
| title_exact_search | Sustainable food science a comprehensive approach |
| title_exact_search_txtP | Sustainable food science a comprehensive approach |
| title_full | Sustainable food science a comprehensive approach editor-in-chief: Pasquale Ferranti (Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy) |
| title_fullStr | Sustainable food science a comprehensive approach editor-in-chief: Pasquale Ferranti (Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy) |
| title_full_unstemmed | Sustainable food science a comprehensive approach editor-in-chief: Pasquale Ferranti (Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy) |
| title_short | Sustainable food science |
| title_sort | sustainable food science a comprehensive approach |
| title_sub | a comprehensive approach |
| url | https://www.sciencedirect.com/science/referenceworks/9780128241660 |
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