Electronic catalog

DDC 363.72/8
G 54

    Global initiatives for waste reduction and cutting food loss / / [edited by] Aparna B. Gunjal, Meghmala S. Waghmode, Neha N. Patil, and Pankaj Bhatt. - 4018/978-1-5225-7706-5. - Hershey, Pennsylvania (701 E. Chocolate Avenue, Hershey, Pennsylvania, 17033, USA) : : IGI Global,, [2019]. - 1 online resource (23 PDFs (xxi, 328 pages)) ( час. мин.), 4018/978-1-5225-7706-5. - (Advances in environmental engineering and green technologies (AEEGT) book series). - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/0A173BEE-5835-436E-A815-5DB29E7D5A7D. - ISBN 1522577076 (electronic book). - ISBN 9781522577072 (electronic book)
"Premier reference source". Description based on online resource; title from digital title page (viewed on March 01, 2019).
Параллельные издания: Print version: :
    Содержание:
Chapter 1. Enzymes production from food waste and their application -- Chapter 2. Value-added products from food waste -- Chapter 3. Industrially important enzymes production from food waste: an alternative approach to land filling -- Chapter 4. Recent molecular approaches for development of value-added products from lignocellulosic food waste -- Chapter 5. Fermented foods and their production -- Chapter 6. Recent insight into fermented foods and production -- Chapter 7. Microbiological monitoring in the biodegradation of food waste -- Chapter 8. Sustainable management of coffee and cocoa agro-waste -- Chapter 9. Utilization and management of food waste -- Chapter 10. Various approaches for food waste processing and its management -- Chapter 11. Understanding the composition of food waste: an "-omics" approach to food waste management -- Chapter 12. Together we Will reduce the food loss -- Chapter 13. The pursuit of zero food waste: a gamified approach promoting avoidance of dormitory mess food wastage in educational institutions.

Global initiatives for waste reduction and cutting food loss / [Электронный ресурс] / [edited by] Aparna B. Gunjal, Meghmala S. Waghmode, Neha N. Patil, and Pankaj Bhatt., [2019]. - 1 online resource (23 PDFs (xxi, 328 pages)) с. (Введено оглавление)

DDC 363.72/88
R 45

    Research anthology on food waste reduction and alternative diets for food and nutrition security / / [edited by] Information Resources Management Association. - Hershey, PA : : IGI Global, Engineering Science Reference, an imprint of IGI Global,, [2021]. - 1 online resource (xlii, 1318 pages) : : il. - (Critical exploration). - Includes bibliographical references and index. - URL: https://library.dvfu.ru/lib/document/SK_ELIB/A651EBC2-023F-4587-B755-D288E05C2C28. - ISBN 1799853551 (electronic book). - ISBN 9781799853558 (electronic bk.)
Description based on online resource; title from digital title page (viewed on December 11, 2020).
Параллельные издания: Print version: : Research anthology on food waste reduction and alternative diets for food and nutrition security. - Hershey, PA : Engineering Science Reference, an imprint of IGI Global, [2021]. - ISBN 9781799853541
    Содержание:
Volume I. Section 1. Food safety and preservation technologies. Chapter 1. Food quality and safety regulation systems at a glance ; Chapter 2. Ecological chemistry aspects of food safety ; Chapter 3. Food safety and climate change: case of mycotoxins ; Chapter 4. Technologies for monitoring the safety of perishable food products ; Chapter 5. Closed refrigerated display cabinets: is it worth it for food quality? ; Chapter 6. Nanocomposites in the food packaging industry: recent trends and applications ; Chapter 7. Non-thermal food preservation methods in the meat industry ; Chapter 8. Non-thermal preservation of dairy products: principles, recent advances, and future prospects ; Chapter 9. Novel packaging technologies in dairy products: principles and recent advances ; Chapter 10. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products ; Chapter 11. Resource-saving technology of dehydration of fruit and vegetable raw materials: scientific rationale and cost efficiency -- Section 2. Food supply chain management. Chapter 12. Managing risk in global food supply chains: improving food security and sustainability ; Chapter 13. Risks in sustainable food supply chain management ; Chapter 14. Building a sustainable food supply chain and managing food losses ; Chapter 15. Logistic strategies to minimize losses and waste in food supply chains ; Chapter 16. From information sharing to information utilization in food supply chains ; Chapter 17. IoT-based cold chain logistics monitoring ; Chapter 18. An exploratory study on blockchain application in a food processing supply chain to reduce waste ; Chapter 19. Performance evaluation of food cold chain logistics enterprise based on the AHP and entropy ; Chapter 20. A circular economy perspective for dairy supply chains ; Chapter 21. Consumer purchase preference for the perception of quality of perishable products in a smart city ; Chapter 22. Methodology for the design of traceability system in food assistance supply chains: case Bienestarina, Colombia ; Chapter 23. Analyzing sustainable food supply chain management challenges in India ; Chapter 24. Wastage and cold chain infrastructure relationship in Indian food supply chain: a study from farm to retail ; Chapter 25. Perishable goods supply cold chain management in India ; Chapter 26. Factors that impact quality during the transportation of tomatoes: evidence from India -- Section 3. Repurposing wasted food. Chapter 27. Food waste reduction towards food sector sustainability ; Chapter 28. Utilization and management of food waste ; Chapter 29. Various approaches for food waste processing and its management ; Chapter 30. Value-added products from food waste ; Chapter 31. Microbe mediated bioconversion of fruit waste into value added products: microbes in fruit waste management ; Chapter 32. Industrially important enzymes production from food waste: an alternative approach to land filling ; Chapter 33. Recent advances in waste cooking oil management and applications for sustainable environment -- Volume II.Chapter 34. Impacts of food industrial wastes on soil and its utilization as novel approach for value addition ; Chapter 35. Allocation optimization problem for Peruvian food bank ; Chapter 36. Economic and environmental costs of meat waste in the US -- Section 4. Sustainable agricultural production. Chapter 37. Tropospheric ozone pollution, agriculture, and food security ; Chapter 38. Technical equipment of agricultural production: the effects for food security ; Chapter 39. Issues and challenges in smart farming for sustainable agriculture ; Chapter 40. Disrupting agriculture: the status and prospects for AI and big data in smart agriculture ; Chapter 41. Agbiotech, sustainability, and food security connection to public health ; Chapter 42. Agricultural cooperatives for sustainable development of rural territories and food security: Morocco's experience ; Chapter 43. Towards the development of salt-tolerant potato ; Chapter 44. Local production-based dietary supplement distribution in emerging countries: bienestarina distribution in Colombia ; Chapter 45. State support of agricultural production in emerging countries as a tool to ensure food security ; Chapter 46. New approaches to agricultural production management in the Arctic: organic farming and food security ; Chapter 47. Produce internationally, consume locally: changing paradigm of China's food security policy ; Chapter 48. Determinants of agricultural production in Romania: a panel data approach ; Chapter 49. Farm security for food security: dealing with farm theft in the Caribbean Region -- Section 5. Sustainable consumption and alternative diets. Chapter 50. A review on impact of changing climate on sustainable food consumption ; Chapter 51. Comparing the effects of unsustainable production and consumption of food on health and policy across developed and less Developed countries ; Chapter 52. Sustainable food consumption in the neoliberal order: challenges and policy implications ; Chapter 53. Food and environment: a review on the sustainability of six different dietary patterns ; Chapter 54. Re-thinking meat: how climate change is disrupting the food industry ; Chapter 55. Normality, naturalness, necessity, and nutritiousness of the new meat alternatives ; Chapter 56. New meat without livestock ; Chapter 57. Application of the dietary processed sulfur supplementation for enhancing nutritional and functional properties of meat products ; Chapter 58. Nutritional benefits of selected plant-based proteins as meat alternatives ; Chapter 59. Understanding gender identities and food preferences to increase the consumption of a plant-based diet with heuristics ; Chapter 60. Lifelong consumption of plant-based GM foods: is it safe? ; Chapter 61. Nutritional properties of edible insects ; Chapter 62. The nutritional and health potential of Blackjack (Bidens Pilosa l.): a review promoting the use of Blackjack for food ; Chapter 63. Special legume-based food as a solution to food and nutrition insecurity problem in the Arctic ; Chapter 64. Soybeans consumption and production in China: sustainability perspective ; Chapter 65. The potential of traditional leafy vegetables for improving food security in Africa ; Chapter 66. Veganism in the Bhagwad Gita.

Research anthology on food waste reduction and alternative diets for food and nutrition security / [Электронный ресурс] / [edited by] Information Resources Management Association., [2021]. - 1 online resource (xlii, 1318 pages) : с. (Введено оглавление)