Sustainable food science a comprehensive approach /

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Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from internationa...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ferranti, Pasquale
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [S.l.] : Elsevier, 2023.
Temas:
Food industry and trade > Environmental aspects.
Food supply > Environmental aspects.
Sustainable agriculture.
Sustainability.
Aliments > Approvisionnement > Aspect de l'environnement.
Agriculture durable.
Durabilit�e de l'environnement.
sustainable agriculture (discipline)
Food industry and trade > Environmental aspects
Food supply > Environmental aspects
Sustainability
Sustainable agriculture
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 9780128241660v1_WEB
  • Front Cover
  • SUSTAINABLE FOOD SCIENCE: A COMPREHENSIVE APPROACH
  • SUSTAINABLE FOOD SCIENCE: A COMPREHENSIVE APPROACH
  • Copyright
  • CONTENTS OF VOLUME 1
  • EDITOR BIOGRAPHIES
  • Editor-in-Chief
  • Editors
  • CONTRIBUTORS TO VOLUME 1
  • 1.01 -The Sustainable Food Matrix: An Introduction
  • 1.01.1 Conclusion
  • References
  • 1.02 -Traditional Sources of Ingredients for the Food Industry: Animal Sources
  • 1.02.1 Introduction
  • 1.02.2 Ruminants
  • 1.02.3 Dairy
  • 1.02.4 Beef
  • 1.02.5 Poultry
  • 1.02.6 Eggs
  • 1.02.7 Broilers
  • 1.02.8 Pig
  • 1.02.9 Aquaculture
  • 1.02.10 Economic Actions
  • 1.02.11 Future Perspectives
  • 1.02.12 Conclusion
  • References
  • 1.03 -The Indicators of Food Sustainability
  • 1.03.1 Introduction
  • 1.03.2 Sustainable Food Production and Nutrition: Definition and Criteria
  • 1.03.3 The Pillars of Food Sustainability
  • 1.03.4 Food Sustainability Criteria: UN, EU, FAO
  • 1.03.4.1 The UN 2030 Goals for Sustainable Development
  • 1.03.4.2 EU Strategies
  • 1.03.4.3 FAO Recommendations for Sustainable Food Production
  • 1.03.5 Food Sustainability Indicators
  • 1.03.6 Criteria and Indicators for New Sustainable Company Models
  • 1.03.7 Sustainability of Novel Foods
  • 1.03.8 Conclusion
  • References
  • 1.04 -Moving Through the New Trends of the Novel Foods in the Agri-Food System: The Case of Algae
  • 1.04.1 Introduction
  • 1.04.2 State of Scientific Research
  • 1.04.3 Regulatory Elements on Novel Foods in European Union
  • 1.04.4 The International Trade of Algae
  • 1.04.5 Conclusion
  • 1.04.6 Appendix
  • References
  • 1.05 -Novel Foods and Ingredients: Laws and Regulations in USA and Canada
  • 1.05.1 Introduction
  • 1.05.2 USA Regulatory Authority
  • 1.05.3 Novel Foods Regulation and the GRAS Approach in the USA
  • 1.05.4 The GRAS Process in USA
  • 1.05.5 The GRAS Dossier
  • 1.05.6 Canada's Novel Food Regulations
  • 1.05.7 Determination of the Novelty Traits in the Canadian Regulatory Regime
  • 1.05.8 Safety Assessment Considerations
  • 1.05.9 Considertations for Modernization of the Canadian Novel Foods Regime
  • 1.05.10 Conclusion
  • References
  • 1.06 -Novel Foods and Ingredients: Laws and Regulations Europe
  • 1.06.1 Introduction
  • 1.06.2 Regulation (EC) 258/97
  • 1.06.3 Regulation (EU) 2015/2283
  • 1.06.3.1 Novel Foods Categories as Defined by Regulation (EC) 2015/2283
  • 1.06.3.2 Transparency and Novel Foods (Regulation (EU) 2019/1381)
  • 1.06.3.3 Role of the European Food Safety Authority
  • 1.06.3.4 Guidance on Preparation and Presentation of Dossiers
  • 1.06.4 How Well is Novel Food Evaluation Operating in the New Framework?
  • 1.06.5 Conclusion
  • References
  • 1.07 -Novel Food and Ingredients: Laws and Regulations Australia and New Zealand
  • 1.07.1 Introduction/Background
  • 1.07.2 The Regulation of Novel Foods
  • 1.07.2.1 History of the Novel Food Standard
  • 1.07.2.2 Current Operation of the Novel Food Standard

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