Bibliograph

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

Type

Label

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

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Sustainability of the food system

Medium

electronic resource

Nature of contents

bibliographydictionaries

Oclc number

1139765545

Responsibility statement

edited by Noelia Betoret, Ester Betoret

Series statement

ScienceDirect eBooks

Sub title

sovereignty, waste, and nutrients bioavailability

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

Classification