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Food authentication and traceability / Charis M Galanakis
London :Academic Press, an imprint of Elsevier, 2021
xviii, 396 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 363.19
Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics.
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Innovation Strategies in the Food Industry : Tools for Implementation / Charis M. Galanakis
Cambridge : Academic Press, 2022
366 pages. : illustration ; 23 cm.
Ký hiệu phân loại (DDC): 664
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops.
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Saving food : production, supply chain, food waste and food consumption / Charis M Galanakis
London, United Kingdom ; San Diego, CA, United States : Academic Press, an imprint of Elsevier, 2019
xvii, 407 pages : illustrations ; 23 cm
Ký hiệu phân loại (DDC): 338.19
Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.
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