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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.
- 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
Food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability
Part I: Food Sovereignty
1. Traditional varieties with high content in bioactive compounds and functional raw materials for an increased biodiversity
2. Crop and cultivation processes to avoid soil degradation
3. Cultivated varieties and proximity consumption rule to decrease carbon footprint
Part II: Food production and food waste valorization
4. Biofuels from food processing by-products
5. Food industry by-products revalorization and new ingredients: Cases of study
6. Use of by-products in edible films and packaging
Part III: Innovative food technologies and nutrients bioavailability
7. Development of functional foods by traditional food processes
8. Effect of non-thermal technologies on functional food compounds
9. Probiotics and nutrition: use of probiotics to improve antioxidant properties and bioavailability of food compounds
Additional Chapter. Globalization of Technologies: Pros and Cons
- No. of pages:
- © Academic Press 2020
- 3rd February 2020
- Academic Press
- Paperback ISBN:
Noelia Betoret is an agricultural engineer specialized in agri-food industries. She received her PhD in science, technology, and food management at Polytechnic University of Valencia, Spain. Her doctoral studies focused on functional food development, specifically in the use of matrix engineering technologies to formulate natural functional food in a controlled way. Now, Dr. Betoret is an associate professor in the Food Technology Department and is responsible for Functional Foods research laboratory in the Institute of Food Engineering for Development at Polytechnic University of Valencia. Her research activities focus on development of functional foods, new models for food process engineering, and benefits of food industry by-products.
Universitat Politecnica de Valencia, Valencia, Spain
Ester Betoret is an agricultural engineer with a master’s degree in food science and engineering and a PhD in science, technology and food management from Polytechnic University of Valencia, Spain. Dr. Betoret is an expert in functional food development, with her research focusing on technologies that can increase the bioavailability of bioactive compounds included in different food matrices. She also researches byproducts and bioactive compounds focusing on structure-properties and interactions at Institute of Agrochemistry and Food Technology, Spanish National Research Council (CSIC).
Instituto de Agroquímica y Tecnologia de Alimentos, Valencia , Spain