European University Institute Library

Sustainability of the food system, sovereignty, waste, and nutrients bioavailability, edited by Noelia Betoret, Ester Betoret

Table Of Contents
Part I. Food Sovereignty -- Native food crops for present and future generations -- Fermenting locally to improve soil fertility -- Climate change and agriculture -- Part II. Food Production and Food Waste Valorization -- Valorization of food processing by-products via biofuel production -- Food industry by-products valorization and new ingredients -- Use of by-products in edible coatings and biodegradable packaging materials for food preservation -- Part III. Innovative Food Technologies and Nutrients Bioavailability -- Development of functional foods by traditional food processes -- Effect of nonthermal technologies on functional food compounds -- Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages -- Globalization of technologies
Language
eng
Literary Form
non fiction
Physical Description
1 online resource.
Specific Material Designation
remote
Form Of Item
online
Isbn
9780128182949

Library Locations

  • Badia Fiesolana

    Via dei Roccettini 9, San Domenico di Fiesole, 50014, IT
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