Food Loss and Waste Reduction : Technical Solutions for Cleaner Production book cover
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Food Loss and Waste Reduction
Technical Solutions for Cleaner Production



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ISBN 9781771889391
August 15, 2021 Forthcoming by Apple Academic Press
312 Pages 38 B/W Illustrations

 
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Book 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. Food Loss and Waste Reduction: Technical Solutions for Cleaner Production considers the myriad environmental, economic, social, and ethical factors associated with enormous amount of food waste, which also ends 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.

The special feature of the book is that it covers different developments made right from the basic technologies generated for waste management to recent advancements and future areas of research.

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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Editor(s)

Biography

Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of Food Engineering and Technology at Tezpur University, Assam, India.

Cristóbal Noé Aguilar, PhD, is Director of Research and Postgraduate Programs at the Universidad Autonoma de Coahuila, Mexico.

A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000 published papers in various journals and conference proceedings.