The Earth Can Feed Us (Paperback, 1)

Preface.? Introduction.? 1. Can the Earth Feed Us?? 2. The Problem of Hunger Through the Ages? 3. The Problem of the World’s Food Supply? 4. Personal Impressions of Distress and Suffering? 5. Measures Against Famine? 6. Population Trends? 7. The Need for Help? 8. Food Production or Birth Control?? 9. How Much Does Food Production Need to Increase?? 10. Can we Improve the Management of the Earth’s Produce?? 11. Ways of Increasing Food Production? 12. An Increase in Efficiency Presupposes Education and Training? 13. Food from the Oceans and Lakes? 14. The Industrial Production of Foodstuffs? 15. The Supply of Energy? 16. The Need for Aid. Different Forms of Assistance? 17. Food Supply, Disarmament and World Peace? 18. Conclusion.? Index.

New Food Product Development : Global Strategies and Practices for Successful Innovation (Paperback, 4 ed)

Chapter 1. What Is Food & What Is Packaged Food?. Chapter 2. Food Myths;Misconceptions & "Tricks". Chapter 3. Why Are New Food Products Essentials?. Chapter 4. New Product Development Essentials. Chapter 5. Sources of Inspiration, Finding Ideas. Chapter 6. The Dea: "Good, Bad or Ugly?". Chapter 7. Forming and Shaping the Idea. Chapter 8. Continuous Improvement of Product & Concept. Chapter 9. Innovation Pipeline: Managing Time & Risks. Chapter 10. Critical Design Elements of Food.?Chapter 11. Food Labelling & Regulation. Chapter 12. Product Development in the Ingredient Sector. Chapter 13. The Food Service and Solution Sector. Chapter 14. Formulation Development. Chapter 15. Packaging Development. Chapter 16. Major Trends in New Food Development. Chapter 17. The "New Production Development" Reality. Chapter 18. License TP Operate (In the Future).

Deep in the Heart of Tex-Mex: The Story Behind El Chico and the Cuellar Family Volume 4 (Hardcover)

Next-Generation Food Enzymes : AI Design, Circular Bioeconomy, and Sustainable Innovation (Hardcover)

Reimagining Enzymes for the Future of Food. Fundamentals and Frontiers of Food Enzymology. Artificial Intelligence and Machine Learning in Enzyme Discovery. Directed Evolution and Protein Engineering for Food Applications. Computational Approaches for Enzyme Optimization and Design. Enzymatic Valorization of Food Waste and By-products. Enzymes in the Circular Food Bioeconomy. Life Cycle Assessment of Enzymatic Processes in Food Systems. Enzymes for Plant-Based and Hybrid Food Innovation. Enzymatic Modulation of Texture, Flavor, and Nutrient Profiles. Clean-Label and Sustainable Processing through Enzymatic Technologies. Enzyme?Microbiome Interactions in Human Nutrition. Personalized Nutrition through Tailored Enzymatic Solutions. Regulatory, Safety, and Ethical Aspects of Enzyme Applications. Food Directions: Autonomous and Self-Evolving Enzyme Systems in Food Science.

Negative Incentives and Disciplinary Action in China’s Food Safety Regulation (Hardcover)

Chapter 1: When Punishment Shapes Regulation: Unpacking Negative Incentives in China’s Food Safety Governance??Chapter 2: From Criticism to Crackdown: 75 Years of China’s Food Safety Disciplinary System (1949?2024)??Chapter 3: The Missing Piece: Why Negative Incentives in Non-Western Regulation Have Been Overlooked??Chapter 4: Inside the Black Box: A Mixed-Methods Journey to Study Regulatory Discipline??Chapter 5: Two Cities, One Challenge: How Shenzhen and Beijing Shape Disciplinary Choices??Chapter 6: Incentives Under Pressure: A Principal-Agent Framework for Regulatory Discipline??Chapter 7: Numbers Don’t Lie: Quantifying What Drives Regulatory Discipline??Chapter 8: Beyond Punishment: Rethinking Regulatory Accountability in China and Globally

Nanofillers in Food Packaging : Classification, Properties, and Emerging Applications (Hardcover)

Part I: Carbon-Based Nanofillers. Carbon Nanotubes (CNTs): Structure, Properties, and Packaging Applications. Graphene and Graphene Oxide (GO): Synthesis, Functionalization, and Performance. Fullerenes: Structures and Potential in Active Packaging. Carbon Black. Part II: Polymer-Based Nanofillers. Nanocellulose: Types, Properties, and Applications in Sustainable Packaging. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging Films. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging Films. Chitosan Nanoparticles: Antimicrobial Functionality and Edible Packaging Applications. Polymeric Nanoparticles: Synthetic Approaches and Role in Smart Packaging. Part III: Inorganic Nanofillers. Silver Nanoparticles (AgNPs): Antimicrobial Properties and Applications in Food Packaging. Zinc Oxide (ZnO) Nanoparticles: Antibacterial Performance in Packaging. Titanium Dioxide (TiO₂) Nanoparticles in Packaging. Silicon Dioxide (SiO₂) (Silica Nanoparticles): Role in Reinforcement and Oxygen Barrier Improvement. Copper Oxide (CuO) Nanoparticles: Antimicrobial Activity and Application in Active Packaging. Magnesium Oxide (MgO) Nanoparticles: Antibacterial Mechanisms and Reinforcement in Polymer Films. Part IV: Clay-Based Nanofillers. Halloysite Nanotubes (HNTs): Natural Nanostructures for Smart Packaging Applications. Kaolinite: Properties, Processing, and Packaging Reinforcement Capabilities. Bentonite: Enhanced Packaging Performance. Part V: Hybrid and Composite Nanofillers. Organic-Inorganic Nanohybrids: Advanced Architectures for High-Performance Packaging. Bionanocomposites: Sustainable Alternatives for Packaging Applications. Functionalized Nanoparticles: Tailored Surface Modifications for Enhanced Packaging Performance.

Food Insecurity: A Reference Handbook (Paperback)

Agri-Food Waste Valorization in a Circular Economy : Biomolecules and Bioproducts (Hardcover)

Chapter 1?? Agricultural Residues, Environmental Impacts, and Valorization in a Circular Economy

Chapter 2?? Bioactive Compounds from Agro-Industrial Residues: Extraction Techniques and Their Clinical Significance

Chapter 3?? Microbial Enzyme Production from Agricultural Wastes and Their Potential Applications

Chapter 4?? Microbial Production of Organic Acids Using Agricultural Residues

Chapter 5?? Microbial Pigment Production from Agri-Food Residues and Their Potential Applications?

Chapter 6?? Production of Microbial Exopolysaccharides, Dextran, and Pullulan Using Agro-Residues: Waste to Wealth

Chapter 7?? A Review on Xanthan Gum and Utilization of Agricultural Wastes as Substrate for its Production

Chapter 8?? Sophorolipids: Production in Agricultural Residue and Development of Bioproducts

Chapter 9?? A Study of Statins and Application of Agricultural Residues as?Substrates for Lovastatin Biosynthesis

Chapter 10?Biopolymers and Biocomposites and their Applications, and Utilization of Agricultural Wastes for their Production

Chapter 11?Transforming Agricultural?Waste into Organic Fertilizer, with an Emphasis on Potato and Cassava Peel Waste

Chapter 12?Harnessing Microbial Fermentation: Transforming Organic Residues into Sustainable Single-Cell Protein-Based High-Protein Diet

Chapter 13?Agricultural Waste Valorization for Feed Compounds: A Paradigm Shift for Circular Economy

Chapter 14?Biosorption?for the Removal of Toxic Pollutants Using Agricultural Residues

Chapter 15?Emerging Technologies for Efficient Extraction of Value-added Products from Agricultural Waste (Focusing on Nanotechnology and Artificial Intelligence)????????

Chapter 16?Economic Aspects for the Sustainable Generation of Bioproducts Using Agricultural Waste

Food Heritage : Critical Perspectives (Hardcover)

Introduction:?Does Food Heritage Exist???Part 1: Food Heritagization: Stakeholders??1:?Has the Dish Turned Sour? The Heritagisation and Safeguarding of Food Knowledge - The Example of the?Mestras de Chourico?in Serido (RN, Brazil)??2.??The Gastronomic Event as an Asset for French Cultural Heritage? ?3.??Partnerships Built on Food Heritage: The Case of the Estonian National Museum??4.??China’s Food Museums??5.??Reinventing “Polish food” as Heritage and National Identity? ?Part 2: Building Food Heritages: Times Scales??6.?‘Rient ne Vaut la Bonne Biere Belge’. The Heritagisation of Belgian Beer Culture? ?7.
Washoku: A Local Substrate with Foreign Influences Famed Worldwide? ?8.??Korean Kimchi and Kimjang as Cultural Heritage: Challenges, Processes and Perspectives??9.??Serbian?Slava?between Tradition and Modernity ? The Lost Language of Food? ?10.??The French Baguette. Emblem, Cliche, Heritage???11.??The Mediatization of Mediterranean Diet as Intangible Cultural Heritage: The Case of Italian Press (1978-2020)??Part 3. Food Heritagization: Processes? ?12.??When Heritagization is not Enough: The Challenges Small Farmers and Traditional Populations Face in Brazil??13.? ?Invisible Heritage?: Native Amazonian Cuisines? ?14.? ?Nation, State, and Cuisine: The Campaign to Recognise Catalan Cuisine as UNESCO Intangible Cultural Heritage? ?15.??Heritage, Translation, and Imagination:?The "Mediterranean Diet" in Chefchaouen and its?Beldi?Counterpart? ?16.??Tourism and the Heritagization of Food in Africa? ?Conclusion:??The Shifting Landscape of Food Heritage

Food Heritage : Critical Perspectives (Paperback)

Introduction:?Does Food Heritage Exist???Part 1: Food Heritagization: Stakeholders??1:?Has the Dish Turned Sour? The Heritagisation and Safeguarding of Food Knowledge - The Example of the?Mestras de Chourico?in Serido (RN, Brazil)??2.??The Gastronomic Event as an Asset for French Cultural Heritage? ?3.??Partnerships Built on Food Heritage: The Case of the Estonian National Museum??4.??China’s Food Museums??5.??Reinventing “Polish food” as Heritage and National Identity? ?Part 2: Building Food Heritages: Times Scales??6.?‘Rient ne Vaut la Bonne Biere Belge’. The Heritagisation of Belgian Beer Culture? ?7.
Washoku: A Local Substrate with Foreign Influences Famed Worldwide? ?8.??Korean Kimchi and Kimjang as Cultural Heritage: Challenges, Processes and Perspectives??9.??Serbian?Slava?between Tradition and Modernity ? The Lost Language of Food? ?10.??The French Baguette. Emblem, Cliche, Heritage???11.??The Mediatization of Mediterranean Diet as Intangible Cultural Heritage: The Case of Italian Press (1978-2020)??Part 3. Food Heritagization: Processes? ?12.??When Heritagization is not Enough: The Challenges Small Farmers and Traditional Populations Face in Brazil??13.? ?Invisible Heritage?: Native Amazonian Cuisines? ?14.? ?Nation, State, and Cuisine: The Campaign to Recognise Catalan Cuisine as UNESCO Intangible Cultural Heritage? ?15.??Heritage, Translation, and Imagination:?The "Mediterranean Diet" in Chefchaouen and its?Beldi?Counterpart? ?16.??Tourism and the Heritagization of Food in Africa? ?Conclusion:??The Shifting Landscape of Food Heritage

Emulsifiers and Surfactants in Bakery and Confectionery Products : Functionality and Applications (Hardcover)

Introduction to food emulsifiers and surfactants. Application and Functional Properties of Natural Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Natural Emulsifiers and Surfactants in Confectionery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Confectionery Products. Novel physically, chemically, and enzymatically modified Emulsifiers and Surfactants in Bakery and Confectionery Products. Synergist Effects of Emulsifiers and Surfactants in Bakery and Confectionery Products. International Standards and Legislation for Application and Labelling of Emulsifiers and Surfactants in Bakery and Confectionery Products. The Impact of Emulsifiers and Surfactants on Human Health and Safety Assessment Pricing and Marketing Considerations of Applications of Emulsifiers and Surfactants in Bakery and Confectionery Products.

Pulse Proteins : Food Product Formulation (Hardcover)

Unique Opportunity to Recall the Diversity and Uses Of Pulses. Anti-Nutritional Factors in Pulses and Strategies for Mitigation. Introduction to the Pulse Protein. Impact of Processing on Different Characteristics and Biological Activities of Pulse Protein. Chickpea Protein: Processing, Nutritional Aspects and Food Application. Kidney Bean Protein: Processing, Nutritional Aspects, and Food Application. Lentils Protein: Processing, Nutritional Aspects and Food Application. Cowpea Protein: Processing, Nutritional Aspects and Food Application. Mung Bean Protein: Processing, Nutritional Aspects and Food Application. Pigeon Pea Protein: Processing, Nutritional Aspects and Food Application. Lupin Protein: Processing Nutritional Aspects, Nutritional Aspects and Food Application. Pea Protein: Processing, Nutritional Aspects and Food Application. Soya Bean Protein: Processing, Nutritional Aspects and Food Application. Horse Gram Protein: Processing, Nutritional Aspects and Food Application. Groundnut Protein: Processing, Nutritional Aspects and Food Application. Lima Bean Protein: Processing, Nutritional Aspects and Food Application. Faba Bean: Processing, Nutritional Aspects and Food Application. Black Gram Protein: Processing, Nutritional Aspects and Food Application. Sustainability, Processing Challenges, Cost-Effectiveness of Pulse Proteins.

Food Policy Councils : Building Civic Engagement and Community Well-Being (Paperback)

1. Introduction 2. History of Food Policy Councils 3. Food Policy Councils as a Key to Broad Civic Engagement 4. Starting a Food Policy Council 5. Building a “Backbone Network” 6. Making an Impact: Food Access & Nutrition Security 7. Making an Impact: Food Business & Economic Development 8. Making an Impact: Food, Climate, and Environment 9. Effective Fundraising Strategies 10. Food Finance: New Partners for Infrastructure Development 11. Evaluation: Understanding the Impact of a Network 12. Structural Inequalities and Food System Change 13. Equity in Food Policy Councils 14. Conclusion

Food Policy Councils : Building Civic Engagement and Community Well-Being (Hardcover)

1. Introduction 2. History of Food Policy Councils 3. Food Policy Councils as a Key to Broad Civic Engagement 4. Starting a Food Policy Council 5. Building a “Backbone Network” 6. Making an Impact: Food Access & Nutrition Security 7. Making an Impact: Food Business & Economic Development 8. Making an Impact: Food, Climate, and Environment 9. Effective Fundraising Strategies 10. Food Finance: New Partners for Infrastructure Development 11. Evaluation: Understanding the Impact of a Network 12. Structural Inequalities and Food System Change 13. Equity in Food Policy Councils 14. Conclusion

Cultured Meat and Cellular Agriculture : The Future of Protein (Hardcover)

The Science Behind Cultured Meat: Exploring Cellular Agriculture. Biotechnological Innovations in Cultured Meat Production. Cultured Meat: A Journey from Lab to Plate. Nutritional Composition of Cultured Meat: A Food Science Perspective. Flavour Development in Cultured Meat: Unravelling the Taste Profile. Food Safety and Quality Assurance in Cultured Meat Production. Bioreactor Technology: Scaling Up Cultured Meat Production. Sustainability Metrics: Assessing the Environmental Impact of Cultured Meat. Bioprocessing Strategies: Optimizing Efficiency in Cultured Meat Production. Cultured Meat Packaging: Preserving Freshness and Shelf Life. Alternative Protein Sources: Diversifying the Future of Food. Cultured Meat and Health: Evaluating the Impact on Human Nutrition. Precision Biotechnology: Advancements in Cultured Meat Research. Bio-fabrication Methods: Crafting Meat Beyond Traditional Agriculture. Bioreactor Design and Optimization: Scaling Up for Mass Production. Cultured Meat Safety: From Lab Bench to Dinner Plate. Cultured Meat Nutritional Science: A Comparative Analysis. The Role of Nanotechnology in Cultured Meat Development. Sensory Perception of Cultured Meat: Understanding Consumer Preferences. Cultured Meat Regulatory Landscape: Navigating Compliance in a Growing Industry. Cultured Seafood: Sustainable Solutions for Ocean Conservation.

Chitosan-Based Edible Coatings in the Food Industry (Hardcover, 1)

Chapter 1: Application of Chitosan-Based Edible Coatings in the Food Industry.?Chapter 2: Utilization of Chitosan Derived from Natural Sources to Enhance Food Quality and Shelf Life in Agriculture, Seafoods, and Poultry Sectors.?Chapter 3: The Effect of the Edible Coating and Their Combinative Effect During the Storage of Fruits and Vegetables Using Evaporative Coolant Structure.?Chapter 4: Recent Advances in Food Coating in the Management of Diseases.?Chapter 5: Engineering Properties of Chitosan-Based Edible Film/Coating.?Chapter 6: Application of Chitosan-Based Edible Coatings in the Prevention of the Growth of Spoilage Microorganisms.?Chapter 7: Integration of Chitosan Edible Coating and Modified Atmosphere Packaging.?Chapter 8: The Application of Chitosan for the Extension of the Shelf Life of Poultry, Meat and Fishery Products.?Chapter 9: Biodegradability Studies of Chitosan-Based Packaging.?Chapter 10: Application of Chitosan-Based Composite Coating When Combined with Antimicrobial Agents with Nanocompounds.?Chapter 11: Chitosan and Its Derivatives as Potential Biomaterials for Medical and Food Technologies.?Chapter 12: Application of Chitosan-Based Composite Coatings Enhanced with Antimicrobial Agents, Including Essential Oils.?Chapter 13: The Health, Nutraceutical and Nutritional Benefits of Edible Coating Based on Chitosan.?Chapter 14: Antioxidant Prospects of Combining Chitosan and Essential Oil Biofilm Inhibitors in Fruits and Vegetables.?Chapter 15: Chitosan and Its Modification: A Promising Biomaterial for Food and Medical Technology.

Industrializing Food Systems in Africa : Power, Concentration, and Inclusion in Food Value Chains in South Africa and Tanzania (Hardcover)

Maillard Reaction (Hardcover, 2)

Food & Beverage Market Place: Volume 3 - Brokers/Wholesalers/Importer, Etc, 2027: 0 (Paperback, 26)

Food & Beverage Market Place: Volume 2 - Suppliers, 2027: 0 (Paperback, 26)

Food & Beverage Market Place: Volume 1 - Manufacturers, 2027: 0 (Paperback, 26)

Food & Beverage Market Place, 3 Volume Set, 2027: Print Purchase Includes 1 Year Free Online Access (Paperback, 26)

Farmers, Food, Future : A Menu of Transformative Agency (Hardcover)

Lumpy Tums : Derbyshire's Food and Drink (Paperback)