(Ebook PDF) Sustainability of the Food System Sovereignty Waste and Nutrients Bioavailability 1st edition by Noelia Betoret, Ester Betoret 0128182946 9780128182949 full chapters

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Product details:

ISBN-10 :  0128182946 

ISBN-13 :  9780128182949

Author :  Noelia Betoret, Ester Betoret 

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability.

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability 1st Table of contents:

Part I. Food Sovereignty
Chapter 1. Native food crops for present and future generations: Their role in nutrition and health
1. Introduction
2. Nutrition and health relationship
3. Native food crops
4. Andean grains
5. Andean roots and tubers
6. Andean and Amazonian fruits
7. Conclusions
Chapter 2. Fermenting locally to improve soil fertility: Global lessons to the future of food sovereignty
1. By-products and fermentation
2. Soil regeneration applying fermentation techniques
3. Lessons for food sovereignty
Chapter 3. Climate change and agriculture: Carbon footprint estimation for agricultural products and labeling for emissions mitigation
1. Climate change and emissions from agriculture
2. Using life cycle assessment and carbon footprint for emissions estimation
3. Carbon footprint of agricultural products and management practices for its reduction
4. Social, political, and economic aspects
5. Beyond carbon footprint, the product environmental footprint
6. Conclusions
Part II. Food Production and Food Waste Valorization
Chapter 4. Valorization of food processing by-products via biofuel production
1. Introduction
2. Methods for production of biofuels from food processing by-products
3. Food waste biorefineries
4. Conclusions and future work
Chapter 5. Food industry by-products valorization and new ingredients: Cases of study
1. Introduction: waste and wastewaters from food industry
2. Food ingredients obtaining
3. Successful study cases
4. Conclusions
Chapter 6. Use of by-products in edible coatings and biodegradable packaging materials for food preservation
1. Importance of using by-products for the development of packaging materials
2. Biopolymers derived from plant or animal by-products
3. Active compounds from plant/animal by-products
4. Reinforcing agents from plant/animal by-products
5. Combination of biopolymers and compounds obtained from by-products to obtain improved food packaging materials
6. Conclusions
Part III. Innovative Food Technologies and Nutrients Bioavailability
Chapter 7. Development of functional foods by traditional food processes
1. Introduction
2. Grain product preparation
3. Exploitation of natural microflora of raw materials
4. Natural chemical compounds usage
5. Physical preparation
6. Conclusions
Chapter 8. Effect of nonthermal technologies on functional food compounds
1. Introduction
2. Pulsed electric field
3. Ultrasound technology
4. High hydrostatic pressure
5. Cold plasma
6. Conclusions
Chapter 9. Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages
1. Introduction
2. Fermented dairy products
3. Fermented functional drinks and beverage
4. Conclusion
Chapter 10. Globalization of technologies: Pros and cons
1. Globalization, technologies, and food system
2. Technological development and sustainability as components of well-being indicators
3. The management of food system, technification, and biodiversity
4. The nutrition in a sustainable food system
5. The information and communication technologies for a sustainable food system development
6. Genetic and biotechnologies
7. Conclusions

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Sustainability,the Food System,Sovereignty,Waste,Nutrients Bioavailability,Noelia Betoret,Ester Betoret