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Global initiatives for waste reduction and cutting food loss / : библиография

Полный текстТекст для электронных книг
База данных: Каталог библиотеки СФУ (363.728  G54)
Библиографическое описание: Global initiatives for waste reduction and cutting food loss / : библиография / editor.: Gunjal, Aparna B., [et al.]. - Электрон. текстовые дан. - 4018/978-1-5225-7706-5. - [S. l. : s. n.], 2019. - 1 online resource (23 PDFs (xxi, 328 pages)). - Загл. с титул. экрана. - Includes bibliographical references and index. - ISBN 1522577076. - ISBN 9781522577072 : Б. ц. - Текст : электронный. "Premier reference source". Примечания о происхождении: Коллекция цифровых книг Ebsco ebook (централизованная подписка 2023 г., бессрочный доступ)., НБ СФУ
Аннотация: "This book examines the methods of global initiatives for reducing waste reduction and cutting food loss. It also explores the idea of effective management of food waste"--
Год издания: 2019
Редакторы, составители и др.: Gunjal, Aparna B., (editor.); Waghmode, Meghmala S., (editor.); Patil, Neha N., (editor.); Bhatt, Pankaj, (editor.)
Авторский коллектив: IGI Global,
Количество экземпляров:
Издание имеется только в электронном виде

Цифровые и тематические книжные коллекции издания

Содержание

  • Chapter 1. Enzymes production from food waste and their application
  • Chapter 2. Value-added products from food waste
  • Chapter 3. Industrially important enzymes production from food waste: an alternative approach to land filling
  • Chapter 4. Recent molecular approaches for development of value-added products from lignocellulosic food waste
  • Chapter 5. Fermented foods and their production
  • Chapter 6. Recent insight into fermented foods and production
  • Chapter 7. Microbiological monitoring in the biodegradation of food waste
  • Chapter 8. Sustainable management of coffee and cocoa agro-waste
  • Chapter 9. Utilization and management of food waste
  • Chapter 10. Various approaches for food waste processing and its management
  • Chapter 11. Understanding the composition of food waste: an "-omics" approach to food waste management
  • Chapter 12. Together we Will reduce the food loss
  • Chapter 13. The pursuit of zero food waste: a gamified approach promoting avoidance of dormitory mess food wastage in educational institutions.

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