MARC状态：待编 文献类型：电子期刊 浏览次数：27
- 题名/责任者:
- Raw Material Scarcity and Overproduction in the Food Industry by Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi.
- 版本说明:
- 1st ed. 2019.
- 出版发行项:
- Cham : Springer International Publishing : Imprint: Springer, 2019.
- ISBN:
- 9783030146511
- 其它标准号:
- 10.1007/978-3-030-14651-1
- 载体形态项:
- VI, 54 p. 8 illus., 5 illus. in color. online resource.
- 主文献:
- Springer eBooks
- 其他载体形态:
- Printed edition: 9783030146504
- 其他载体形态:
- Printed edition: 9783030146528
- 丛编说明:
- Chemistry of Foods, 2199-689X
- 丛编统一题名:
- Chemistry of Foods,
- 个人责任者:
- Sharma, Suresh D. author.
- 附加个人名称:
- Bhagat, Arpan R. author.
- 附加个人名称:
- Parisi, Salvatore. author.
- 附加团体名称:
- SpringerLink (Online service)
- 论题主题:
- Food—Biotechnology.
- 论题主题:
- Agriculture.
- 论题主题:
- Sustainable development.
- 论题主题:
- Food Science.
- 论题主题:
- Agriculture.
- 论题主题:
- Sustainable Development.
- 内容附注:
- Seasonal variation and biochemical composition of fishmeal -- Water, Carbon and Phosphorus Footprint Concerns in the Food Industry -- Bee Viruses and the Related Impact on Food Crops Worldwide -- Food Adulteration Episodes: The Impact of Frauds in the American Market of Dairy Raw Materials.
- 摘要附注:
- This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.
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