| Description |
1 online resource (674 p.) |
| Contents |
Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Preface -- Chapter 1 -- Understanding and building resilience in food supply chains -- 1.1 Introduction -- 1.2 The challenges for the supply chains of fresh produce -- 1.3 Quantifying resilience -- 1.4 Methodology -- 1.4.1 The supply chain index -- 1.4.2 Testing resilience empirically -- 1.4.3 Optimizing resilient supply chains -- 1.5 Case study and discussion -- 1.6 Concluding remarks -- References -- Chapter 2 -- Sustainable food systems -- 2.1 Introduction |
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2.2 Sustainability of food systems -- 2.2.1 Linear food system issues -- 2.2.2 Definition of sustainable food systems -- 2.2.3 Technoeconomic analysis -- 2.2.4 Life cycle analysis -- 2.3 Features of a sustainable food system -- 2.3.1 Circular economy principles -- 2.3.2 Sustainable agriculture -- 2.3.3 Localized food systems -- 2.3.4 Innovative increased shelf-life products to prevent waste -- 2.3.5 Integrated valorization pathways for food excess and by-products -- 2.4 A "zero-waste" approach for sustainable food systems -- 2.4.1 Transitioning to sustainable food systems |
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2.4.2 System strategies for sustainability -- 2.4.3 Sustainable food processing -- 2.4.4 Sustainable food and beverage initiatives in Australia -- 2.5 The future of sustainable food systems -- Abbreviations -- References -- Chapter 3 -- Sustainability of the food supply chain -- energy, water and waste -- 3.1 Introduction -- 3.2 Status of energy conservation -- 3.3 Fresh water demand -- 3.4 Food waste -- 3.5 Life cycle assessment -- 3.6 Process analysis and design -- 3.6.1 Applications to process analysis to energy conservation |
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3.6.2 Applications of process analysis to water conservation -- 3.6.3 Applications to process analysis to waste reduction -- 3.7 Conclusions and recommendations -- Acknowledgments -- References -- Further reading -- Chapter 4 -- Recovery of high-value compounds from food by-products -- 4.1 Introduction -- 4.2 Natural compounds recovered from plant-based by-products -- 4.2.1 Antioxidants -- 4.2.1.1 Vitamin C -- 4.2.1.2 Polyphenols -- 4.2.1.3 Carotenoids -- 4.2.1.4 Vitamin E -- 4.2.1.5 Solanesol -- 4.2.2 Dietary fibers -- 4.2.3 Plant-based proteins -- 4.2.4 Other bioactive compounds |
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4.3 High-value-added compounds from animal-based by-products -- 4.3.1 Bioactive peptides and polysaccharides -- 4.3.2 New trends in recovery of valuable compounds from animal by-products -- 4.3.2.1 New techniques for collagen recovery -- 4.3.2.2 Recovery other proteins from animal by-products -- 4.3.2.3 Recovery valuable compounds from dairy by-products -- 4.4 Antiviral compounds from food by-products -- 4.5 Concluding remarks -- Acknowledgments -- References -- Chapter 5 -- Recent developments in fermentation technology: toward the next revolution in food production -- 5.1 Introduction |
| Notes |
Description based upon print version of record |
|
5.2 Fermentation process engineering |
| Subject |
Food industry and trade -- Technological innovations
|
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Food industry and trade -- Technological innovations
|
| Form |
Electronic book
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| Author |
Knoerzer, Kai
|
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Sellahewa, Jayantha.
|
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Nguyen, Minh H
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Buckow, Roman, 1973-
|
| ISBN |
9780323853590 |
|
0323853595 |
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