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...

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Bibliographic Details
Other Authors: Ferranti, Pasquale.
Format: Electronic
Language: English
Published: [S.l.] : Elsevier, 2023.
Subjects:
Food industry and trade > Environmental aspects.
Food supply > Environmental aspects.
Sustainable agriculture.
Sustainability.
elektronické knihy
electronic books
ISBN: 9780128241660
0128241667
9780128239605
0128239603
Physical Description: 1 online resource

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Table of contents

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020 |a 9780128241660  |q (electronic bk.) 
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020 |z 0128239603 
035 |a (OCoLC)1379221298  |z (OCoLC)1379460251  |z (OCoLC)1402309203 
245 0 0 |a Sustainable food science  |h [electronic resource] :  |b a comprehensive approach /  |c editor-in-chief: Pasquale Ferranti. 
260 |a [S.l.] :  |b Elsevier,  |c 2023. 
300 |a 1 online resource 
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 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
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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. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
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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