Academic Press | Sustainability Of The Food System: Sovereignty, Waste, And Nutrients Bioavailability (2020 EN)

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    Author: Noelia Betoret (Editor), Ester Betoret (Editor)
    Full Title: Sustainability Of The Food System: Sovereignty, Waste, And Nutrients Bioavailability
    Publisher: Academic Press; 1 edition (February 17, 2020)
    Year: 2020
    ISBN-13: 9780128182949 (978-0-12-818294-9), 9780128182932 (978-0-12-818293-2)
    ISBN-10: 0128182946, 0128182938
    Pages: 216
    Language: English
    Genre: Food Science: Food Security
    File type: EPUB (True), PDF (True, but nonnative Cover)
    Quality: 9/10
    Price: $130.00


    Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability.

    Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.


    Key Features:
    ✓ Addresses global sustainability as a three-dimensional concept
    ✓ Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty
    ✓ Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts
    ✓ Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

    Readership:
    Food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.

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