图书简介
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. Disruptive approaches around potential sustainable foods are also widely investigated in order to be an alternative route for the industrial future. Thus, this book proposes new concepts and strategies to face future sustainability challenges that are on the horizon and can impact the next generation of foods.Divided into three parts, this book discusses the (i) status of sustainable food industry, (ii) next generation and future technology for sustainable foods, and (iii) policy, social, economic, and environmental aspects in food industries.Given the book’s breadth, it provides readers with an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge about the engineering and food processing area so as to achieve sustainable food production.
STATUS OF SUSTAINABLE FOOD INDUSTRY
The Food System with Optimum Nutrition Vision
Ayten Aylin Tas and Sedef Nehir El
Food Sustainability Index
Rosangela Rodrigues Dias, Rafaela Basso Sartori and Adriane Terezinha Schneider
Green and Sustainable Foodomics
Norelhouda Abderrezag and Jose Antonio Mendiola
NEXT GENERATION AND FUTURE TECHNOLOGY FOR SUSTAINABLE FOODS
Pseudocereals as Superfoods Complementarity with No Competition for Food and Nutrition Security
Nhamo Nhamo and Abidemi Olutayo Talabi
Plant-Based Foods
Karthik Pandalaneni, Ozan Kahraman, Junzhou Ding, Ragya Kapoor and Hao Feng
Veggie Meat Alternatives: A Virtue-Ethical View
Carlo Alvaro
’Lab-grown’ Meat and Considerations for its Production at Scale
Paul Cameron, Panagiota Moutsatsou, Matt Wasmuth, Farhaneen Mazlan, Darren Nesbeth, Qasim Rafiq, Alvin William Nienow and Mariana Petronela Hanga
Insect as Food: A Sustainable Foodways
Neila Silvia Pereira dos Santos Richards
Mealworm-based Foods
Lee Seong Wei, Zulhisyam Abdul Kari, Wendy Wee, Noor Khalidah Abdul Hamid and Mahmoud A.O. Dawood
Microalgae as Food Source
Marcele Leal Nörnberg, Pricila Pinheiro Nass, Patricia Acosta Caetano, Luísa Chitolina Schetinger and Leila Queiroz Zepka
3D Food Printing: Fundamental Concepts, Crucial Factors, and A Critical Discussion about Acceptance and Sustainable Contribution
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Augusto Invernizzi Sponchiado, Pedro Esteves Duarte Augusto, Ana Paula Ramos and Bianca Chieregato Maniglia
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