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Sustainability of the Food System
Sovereignty, Waste, and Nutrients Bioavailability
Defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability
Noelia Betoret (Edited by), Ester Betoret (Edited by)
9780128182932
Paperback, published 3 February 2020
216 pages
23.4 x 19 x 1.5 cm, 0.45 kg
Approx.202 pages
Part I: Food Sovereignty 1. Traditional varieties with high content in bioactive compounds and functional raw materials for an increased biodiversity 2. Crop and cultivation processes to avoid soil degradation 3. Cultivated varieties and proximity consumption rule to decrease carbon footprint Part II: Food production and food waste valorization 4. Biofuels from food processing by-products 5. Food industry by-products revalorization and new ingredients: Cases of study 6. Use of by-products in edible films and packaging Part III: Innovative food technologies and nutrients bioavailability 7. Development of functional foods by traditional food processes 8. Effect of non-thermal technologies on functional food compounds 9. Probiotics and nutrition: use of probiotics to improve antioxidant properties and bioavailability of food compounds Additional Chapter. Globalization of Technologies: Pros and Cons
Subject Areas: Food & beverage technology [TDCT], Food security & supply [RNFF]
