Description
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. It considers the myriad environmental, economic, social, and ethical factors associated with the enormous amount of food waste, which also end 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.
Table of Contents
1. Application of Hydrogels in Food Packaging to Protect Food Loss
Anurag Singh and Dhruv Thakur
2. Encapsulation: A Customized Practice for Minimization of Food Waste
Tabli Ghosh, Kona Mondal, and Vimal Katiyar
3. The Effectiveness of Long Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Low Degree of Culturality
Anatolii A. Kovalenko, Rafail A. Afanas’ev, and Tatiana M. Zabugina
4. The Effectiveness of Long Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Medium and High Degree of Culturality
Anatolii A. Kovalenko, Rafail A. Afanas’ev, and Tatiana M. Zabugina
5. 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 Paper
Malabika Kalita et al.
6. Influence of Drying and Extraction Technology on the Chemical Profile and Antioxidant Property of Mexican Mango Byproduct
Eliseo Cárdenas-Hernández et al.
7. Food Loss and Waste (FLW) in the Circular Bioeconomy
S. M. García-Solares et al.
8. Assesment and Analysis of the Fruit and Vegetable Losses Due to Its Transportation in Mexico City Wholesale Market
Eliseo García-Pérez, Genaro Aguilar-Gutiérrez, and Alejandra Ramírez Martínez
9. Cereal By-Products as Source of Dietary Fiber
Erick P. Gutiérrez-Grijalva et al.
10. By-Products Derived from the Wine Industry: Biological Importance and Its Use
Ramses M. Reyes-Reyna et al.
11. Electroanalytical Techniques Applied to Food Analysis Using Nanostructured Sensors
José Sandoval-Cortés et al.
12. Use of Various Forms of Energy in Food Science and Technology
J. Daniel García-García et al.
13. Cold Plasma: Application in Food Packages
Catalina J. Hernández-Torres et al.
14. Current Processes of Recovery, Separation, and Purification of Biocompounds with Potential Application in the Food Industry
Liliana Londoño-Hernandez et al.
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