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Future Foods: Global Trends, Opportunities, and Sustainability Challenges [Mīkstie vāki]

Edited by (Professor and ERA-Chair Holder, Food By-Products Valorization Technologies (VALORTECH), Estonian University of Life Sciences, Tartu, Estonia)
  • Formāts: Paperback / softback, 786 pages, height x width: 276x216 mm, weight: 2110 g
  • Izdošanas datums: 08-Dec-2021
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0323910017
  • ISBN-13: 9780323910019
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Future Foods: Global Trends, Opportunities, and Sustainability ChallengesPalielināt
  • Formāts: Paperback / softback, 786 pages, height x width: 276x216 mm, weight: 2110 g
  • Izdošanas datums: 08-Dec-2021
  • Izdevniecība: Academic Press Inc
  • ISBN-10: 0323910017
  • ISBN-13: 9780323910019
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9780323910019.html
Keywords:
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.
  • Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain
  • Highlights potential industrial opportunities and supports circular economy concepts
  • Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Recenzijas

"This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation. I would strongly recommend this book to students, academics, researchers, food ingredient suppliers and food technologists involved in NPD. This book covers a vast array of topics relevant to the future of food and how mankind redesigns the global food system. The intertwined topics of sustainable food production, food and nutrition security and producing high-quality, safe foods are discussed with respect to the factors that present themselves as hurdles to the aforementioned. This book comprises over 40 chapters and thus it is difficult to go into details, but the contents have been carefully compiled to give a very comprehensive overview of the current food system and possible future scenarios to address these global issues.

Food processors require tools to navigate the multitude of options available in terms of new ingredients, new processing technologies and the legislative and regulatory requirements. This book presents a good overview of novel food ingredients, the role of new processing technologies and healthy products, customised for targeted populations. The chapters in this book are divided into three main areas of interest and cover ingredients and their interactions, novel processing techniques and technologies, and new trends in food formulation....I would highly recommend this book to anyone who is interested in how we feed the world." --FST Magazine

Contributors xvii
Foreword xxiii
Preface xxv
Chapter 1 Emerging trends and sustainability challenges in the global agri-food sector
Rajeev Bhat
1 Introduction
1(1)
2 Sector-based sustainability challenges
2(1)
3 Innovative technologies for agri-food industry
2(6)
3.1 Digitalization
6(1)
3.2 3D-food printing
7(1)
3.3 Sustainable food packaging
7(1)
4 New food ingredients and designer foods
8(1)
4.1 Food ingredients
8(1)
4.2 Designer foods
9(1)
5 Underutilized resources
9(2)
6 Food security, self-sufficiency and climate change impacts
11(1)
6.1 Food security and self-sufficiency
11(1)
6.2 Climate change impacts
11(1)
7 Traditional food sector
12(1)
8 Consumers and the food industry
13(1)
9 Conclusion, opportunities and future challenges
14(1)
References
15(8)
Chapter 2 Approaches for sustainable food production and consumption systems
Paula Garcia-Oliveira
Maria Fraga-Corral
Maria Carpena
Miguel Angel Prieto
Jesus Simal-Gandara
1 Introduction
23(1)
2 First challenge: Sustainable development of food systems
23(5)
2.1 Degradation of land ecosystems and agriculture
24(2)
2.2 Greenhouse gases associated with ruminant livestock
26(1)
2.3 Overexploitation of marine ecosystems
27(1)
3 Second challenge: Reduction of food loss and waste
28(3)
3.1 Food preservation and rationalization of expiration labels
29(1)
3.2 Revalorization of FLW
29(1)
3.3 Prevention of food fraud
29(2)
4 Third challenge: Global healthy diets
31(2)
4.1 Education on healthy diets
32(1)
4.2 Development of new foods: Functional foods and 3D printing
33(1)
5 Conclusion: Opportunities and future challenges
33(1)
Acknowledgments
34(1)
References
34(5)
Chapter 3 Smart and sustainable food: What is ahead?
Manlio Bacco
Gianluca Brunori
Silvia Rolandi
Ivano Scotti
1 Introduction: The socio-ecological problems of the agri-food sector
39(2)
1.1 Smartness and sustainability
40(1)
2 The role of digital technologies
41(4)
2.1 Blockchains for supply chains
43(1)
2.2 Novel packaging techniques for food
44(1)
2.3 The potential of 3D printing for future food
44(1)
3 Impacts and solutions
45(1)
3.1 Tech-based solutions for food waste and loss
46(1)
4 Conclusion, opportunities, and future challenges
46(1)
Acknowledgments
47(1)
References
47(2)
Chapter 4 Climate change and future of agri-food production
Lalit Kumar
Ngawang Chhogyel
Tharani Gopalakrishnan
Md Kamrul Hasan
Sadeeka Layomi Jayasinghe
Champika Shyamalie Kariyawasam
Benjamin Kipkemboi Kogo
Sujith Ratnayake
1 Introduction
49(1)
2 World population trends and pressure on agricultural production
49(2)
2.1 Global population and agricultural production trends
49(1)
2.2 Regional production of major world food crops
50(1)
2.3 Challenges in feeding the future population
50(1)
3 Climate change: An overview
51(2)
4 Trends, projections and impacts of climate change on crop production
53(2)
4.1 Overview
53(1)
4.2 Projected changes in temperature and impacts on crop production
53(1)
4.3 Projected changes in rainfall and impacts on crops
54(1)
4.4 Projected changes in CO2 and impacts on crops
55(1)
5 Extreme weather events and their impacts on agriculture
55(2)
5.1 Drought
56(1)
5.2 Flooding
56(1)
5.3 Cyclones
56(1)
5.4 Heat waves and fire
57(1)
6 Impact of sea-level rise on coastal agriculture
57(2)
7 Climate change and invasive alien plants: Distribution, changes, and impacts on agriculture
59(2)
7.1 Impacts of invasive alien plants on agriculture
59(1)
7.2 Economic cost of invasive alien plants to agriculture
59(2)
7.3 Climate change and invasive alien plants distribution
61(1)
8 Pests and pathogens under a changing climate and their impacts on food production
61(3)
8.1 Overview
61(1)
8.2 Impacts of climate change on infectious pathogens of crops and livestock
62(1)
8.3 Impacts of climate change on infectious pests of crops and livestock
63(1)
8.4 Changing distribution patterns of pest and diseases
64(1)
9 Neglected, underutilized and wild edible plants: Mainstreaming into food systems
64(3)
9.1 Climate change and food systems
64(1)
9.2 NUPS and WEPs in the existing food systems
64(3)
9.3 Mainstreaming NUWEPs into the future food systems
67(1)
10 Climate change impacts-Adaptation and mitigation for food security
67(1)
11 Conclusion, opportunities and future challenges
68(1)
References
69(12)
Chapter 5 Future grain crops
Callistus Bvenura
Learnmore Kambizi
1 Introduction
81(1)
2 Brief overview of the grains that feed the world
82(5)
2.1 Maize
82(1)
2.2 Wheat
82(1)
2.3 Rice
83(1)
2.4 Sorghum
84(1)
2.5 Barley
84(1)
2.6 Millets
85(1)
2.7 Oats
85(1)
2.8 Rye
86(1)
3 Pseudocereals
87(2)
3.1 Amaranth
87(1)
3.2 Quinoa
87(1)
3.3 Chia seeds
88(1)
3.4 Buckwheat
88(1)
3.5 Canahua
88(1)
4 Nutritional and polyphenol composition
89(4)
4.1 Nutritional components
89(1)
4.2 Polyphenolic components
90(3)
5 Pests and diseases in cereal grains
93(6)
6 Technology application and agriculture
99(1)
7 Conclusion, opportunities and future challenges
100(1)
Acknowledgments
101(1)
References
101(6)
Chapter 6 Expectations for household food security in the coming decades: A global scenario
Dil Bahadur Rahut
Jeetendra Prakash Aryal
Navneet Manchanda
Tetsushi Sonobe
1 Introduction
107(1)
2 Global food crises: A snapshot
108(4)
2.1 Food insecurity, hunger, and famines: The loss of "healthy" lives
109(2)
2.2 Dietary supply problem
111(1)
3 Food production
112(3)
3.1 Overview of food production
112(1)
3.2 Current production
113(2)
4 Future challenges for food security
115(6)
4.1 Rising global population
115(1)
4.2 Climate change
116(1)
4.3 Gender, poverty, conflicts, and inequality
117(1)
4.4 Nutritional issues
118(1)
4.5 Food waste
119(1)
4.6 Technology development and scaling
120(1)
4.7 Global shock (including Covid-19)
121(1)
5 Sustainable food systems: A means to improve food security
121(3)
5.1 From pre-production to consumption: Innovations and measures for sustainable food systems
122(2)
6 Conclusion, opportunities and future challenges
124(1)
References
124(9)
Chapter 7 Underutilized fruits: Challenges and constraints for domestication
James S. Chacha
Chigozie E. Ofoedu
Rashid A. Suleiman
Theresia J. Jumbe
Kissa B.M. Kulwa
1 Introduction
133(1)
2 Underutilized fruits: Unlocking pathway to sustainable diets
134(2)
3 Potential use of underutilized fruits
136(4)
3.1 Food security
136(1)
3.2 Nutritional security
136(3)
3.3 Economic importance and poverty alleviation
139(1)
3.4 Therapeutic potential
140(1)
3.5 Ecological importance
140(1)
3.6 Industrial potential
140(1)
4 Domestication of UFs: Principle strategies for tree domestication
140(2)
5 Challenges and constraints for domestication
142(2)
5.1 Inadequate research funding
142(1)
5.2 Lack of established propagation centers
142(1)
5.3 Lack of agronomic management
142(1)
5.4 Unavailability of genetic resources
142(1)
5.5 Low yields and slow growth cycles
142(1)
5.6 Expansion of the agricultural sector
143(1)
5.7 Commercialization of few OF species
143(1)
5.8 Low marketability
144(1)
5.9 Poor organoleptic attributes
144(1)
5.10 Lack of information, knowledge, and awareness
144(1)
5.11 Other limiting factors
144(1)
5 Proposed domestication strategies
144(1)
6 Conclusion, opportunities and future prospects
145(1)
References
146(4)
Further reading
150(1)
Chapter 8 Mainstreaming underutilized legumes for providing nutritional security
Sagar Prasad Nayak
Rayees Ahmad Lone
Shafquat Fakhrah
Arpit Chauhan
Kunwar Sarvendra
Chandra Sekhar Mohanty
1 Introduction
151(1)
2 Orphan crops: Need for mainstreaming
152(1)
2.1 Orphan legumes: Need for improvement
152(1)
3 Diverse attributes of legumes
153(4)
3.1 Legumes: Nutritional benefits
153(2)
3.2 Underutilized legumes: Potential source of various phytonutrients
155(1)
3.3 Antinutrients in underutilized legumes
156(1)
4 A brief note on some of the underutilized legumes
157(2)
4.1 Parkia spp.
157(1)
4.2 Bauhinia spp.
157(1)
4.3 Winged bean (Psophocarpus tetragonolobus (L.) DC)
158(1)
4.4 Canavalia spp.
158(1)
4.5 Rosary pea (Abrus precatorius)
158(1)
4.6 Bambara groundnut (Vigna subterranea)
159(1)
4.7 Rice bean ( Vigna umbellata)
159(1)
5 Current status and prospects of underutilized legumes
159(1)
6 Opportunities and future challenges
159(1)
References
160(5)
Chapter 9 Designer food and feeds from underutilized fruits and vegetables
Rocio Campos-Vega
Ivan Luzardo-Ocampo
M. Liceth Cuellar-Nunez
B. Dave Oomah
1 Introduction
165(1)
2 Underutilized fruits
165(8)
2.1 Bakery products
165(7)
2.2 Beverages
172(1)
2.3 Dairy products
172(1)
2.4 Other products
173(1)
3 Underutilized vegetables, cereals, and pulses
173(3)
3.1 Bakery products
173(1)
3.2 Beverages
174(1)
3.3 Dairy products
175(1)
3.4 Meat products
175(1)
3.5 Snacks
176(1)
3.6 Other products
176(1)
4 Health benefits of designer foods with underutilized fruits and vegetables
176(3)
4.1 Designer foods with health benefits
176(2)
4.2 Underutilized fruits and vegetables with health benefits
178(1)
5 Conclusion, opportunities, and future challenges
179(1)
References
179(4)
Chapter 10 Seaweeds and microalgal biomass: The future of food and nutraceuticals
Weihao Meng
Taihua Mu
Garcia-Vaquero Marco
1 Introduction
183(1)
2 Nutritional attributes of algae
184(10)
2.1 Algal polysaccharides
184(1)
2.2 Algal proteins
185(3)
2.3 Algal lipids
188(2)
2.4 Algae as a source of other nutritionally relevant compounds
190(4)
3 Use of algae or algal derived ingredients in food
194(2)
4 Future trends using algae as food
196(1)
5 Conclusion, opportunities, and future challenges
197(1)
Acknowledgment
198(1)
References
198(5)
Chapter 11 Current trends and next generation of future edible oils
B.K.K.K. Jinadasa
F. Van Bockstaele
J.H. Cvejic
Jesus Simal-Gandara
1 Introduction
203(4)
2 New sources of the edible oil for the future
207(12)
2.1 Animal-based oils
207(2)
2.2 Cell-based oil
209(6)
2.3 Plant-based oils
215(4)
3 Perspectives and challenges
219(5)
3.1 Oil structuring
219(4)
3.2 Oil blending
223(1)
3.3 Oil improvement
224(1)
3.4 Oil policy
224(1)
4 Conclusion, opportunities, and future challenges
224(1)
References
225(8)
Chapter 12 Plant-based milk products
Aline R.A. Silva
Marselle M.N. Silva
Bernardo D. Ribeiro
1 Introduction
233(1)
2 Market scenario
233(2)
3 Plant-based milk
235(1)
4 Powdered milk
235(3)
5 Cheese
238(1)
6 Ice cream
239(1)
7 Fermented plant-based milk and derivatives
240(1)
8 Fermented beverage products
240(1)
9 Traditional fermented beverage products
241(2)
9.1 Haria: Rice beer
241(1)
9.2 Kunun-zaki: Millet beverage
241(1)
9.3 Boza
242(1)
10 Microbiological contamination in vegetable extracts
243(1)
11 Conclusion, opportunities, and future challenges
243(1)
References
243(8)
Chapter 13 Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages
Amirhossein Nazhand
Alessandra Durazzo
Massimo Lucarini
Fabrizia Guerra
Selma B. Souto
Eliana B. Souto
Antonello Santini
1 Introduction
251(1)
2 Nutraceuticals
251(1)
3 Functional beverages
252(1)
4 Focus on probiotics, prebiotics, and synbiotics beverages
253(3)
4.1 Prebiotic, probiotics and synbiotics beverages
253(3)
5 Conclusion, opportunities, and future challenges
256(1)
References
256(3)
Chapter 14 Future innovations in alcohol-based beverage industry
Vassilios K. Karabagias
Ioannis K. Karabagias
Anastasia V. Badeka
1 Introduction
259(1)
2 The contribution of honey in traditional and novel alcoholic beverages
260(1)
3 In vitro antioxidant activity of fermented prickly pear juice and pulp with Saccharomyces cerevisiae (ex r.f. bayanus) yeast strain in combination with sugar and blossom honey
260(4)
3.1 Total phenolic content of fermented prickly pear juice and pulp with Saccharomyces cerevisiae (ex r.f. bayanus) yeast strain in combination with sugar and blossom honey
261(1)
3.2 Correlations between in vitro antioxidant activity and TPC of prickly pear juice and prickly pear pulp ethanolic extracts using Pearson's correlation
261(1)
3.3 Sensory and flavor indices of fermented prickly pear juice and pulp with Saccharomyces cerevisiae (ex r.f. bayanus) yeast strain in combination with sugar and blossom honey during aging
261(3)
4 Conclusion, opportunities, and future challenges
264(1)
References
264(3)
Chapter 15 Future food proteins-Trends and perspectives
Zita Avelar
Rui M. Rodrigues
Ricardo N. Pereira
Antonio A. Vicente
1 Introduction
267(1)
2 Promising protein sources
268(5)
2.1 Food waste
268(3)
2.2 Emergent protein sources
271(2)
3 Protein recovery
273(4)
3.1 Extraction and recovery technologies
274(2)
3.2 Consideration of the substrate
276(1)
4 Design of innovative protein systems
277(3)
4.1 Techno-functional properties
277(1)
4.2 Interaction with other food components
278(1)
4.3 Health implications
279(1)
5 Conclusion, opportunities, and future challenges
280(1)
References
281(6)
Chapter 16 Mycoprotein: A futuristic portrayal
Emma J. Derbyshire
Tim J.A. Finnigan
1 Introduction
287(1)
2 Origins & production
288(1)
3 A futuristic portrayal
289(1)
3.1 Mycoprotein movements
289(1)
4 Human health
290(4)
4.1 Narrowing fiber gaps
290(1)
4.2 Providing choline
291(1)
4.3 Feeding the aged
291(1)
4.4 Regulating body weight
291(1)
4.5 Feeding the active
292(1)
4.6 Diabetes management
292(1)
4.7 Regulating blood lipids
293(1)
4.8 Gut health
293(1)
4.9 Feeding the young
293(1)
5 Planetary health
294(2)
5.1 Carbon, water, and nitrogen footprints
294(1)
5.2 Greenhouse gas emissions
294(2)
5.3 Food waste
296(1)
6 Conclusion, opportunities, and future challenges
296(2)
References
298(7)
Chapter 17 Edible vaccines: Current scenario and future prospects
Prashantha Naik
1 Introduction
305(1)
2 A brief history on the development of edible vaccines
306(1)
3 Advantages of edible vaccines over that of conventional vaccines
307(1)
4 Limitations
307(1)
5 Mechanism of action
307(1)
6 The production of edible vaccines
307(2)
6.1 Two approaches in plant-based vaccine production
308(1)
6.2 Selection of criteria for edible vaccine production
308(1)
6.3 Other methods of advanced rDNA technology
308(1)
7 Crops for production of edible vaccines
309(2)
7.1 Banana
309(1)
7.2 Potato
309(1)
7.3 Rice
310(1)
7.4 Spinach
310(1)
7.5 Tomato
310(1)
8 Development of an edible vaccine against Covid-19
311(1)
9 The second-generation edible vaccines
311(1)
10 Conclusion, opportunities, and future challenges
312(1)
References
312(3)
Chapter 18 Sustainability challenges in edible bird's nest: Full exploitation and health benefit
Soottawat Benjakul
Kasidate Chantakun
1 Introduction
315(1)
2 Edible bird's nest
316(8)
2.1 Cave-harvested edible bird's nest (cave E-BN)
316(1)
2.2 House-harvested edible bird's nest (house E-BN)
317(1)
2.3 Grading of E-BN
318(1)
2.4 Properties and quality of E-BN
318(5)
2.5 Technique for identification of E-BN
323(1)
3 Sustainability challenges in E-BN valorization
324(3)
3.1 Value-added E-BN co-products
324(2)
3.2 Applications and commercialization of E-BN products and co-products
326(1)
4 Conclusion, opportunities and future challenges
327(1)
Acknowledgments
327(1)
References
328(3)
Chapter 19 The future of cultured meat between sustainability expectations and socio-economic challenges
Maria Cecilia Mancini
Federico Antonioli
1 Introduction
331(1)
2 Positive externalities of cultured meat
332(4)
2.1 Environmental benefits
332(2)
2.2 Animal welfare
334(1)
2.3 Food safety
335(1)
2.4 Food security
335(1)
3 The potential impact of cultured meat on conventional meat supply chains
336(3)
4 Consumer perception of cultured meat
339(3)
4.1 The role of information
340(1)
4.2 The socio-demographic factors
340(2)
4.3 Price and taste
342(1)
5 The naming, terminology, and regulatory framework for cultured meat
342(1)
6 Conclusion, opportunities, and future challenges
343(3)
References
346(5)
Chapter 20 Meat alternatives
Ishamri Ismail
Nurul Huda
1 Introduction
351(1)
2 Sustainable meat-free protein alternatives
352(2)
2.1 Plant-based meat uses less land than traditional meat
352(1)
2.2 Animal-based products generate higher food loss/waste
353(1)
2.3 Animal-based foods emit high greenhouse gas
353(1)
2.4 Plant-based meat uses less water
353(1)
2.5 Animal-based products cause aquatic nutrient pollution
353(1)
2.6 Animal-based foods exposed to antibiotics
354(1)
3 Meat-free protein alternatives
354(8)
3.1 Plant-based alternative
354(6)
3.2 Fungi-based alternative
360(1)
3.3 Insect-based alternative
361(1)
4 Challenges of using plants as a meat substitute
362(4)
5 Conclusion, opportunities, and future challenges
366(1)
References
367(8)
Chapter 21 Innovations in food packaging-Sustainability challenges and future scenarios
Katrin Molina-Besch
Annika Olsson
1 Introduction
375(3)
1.1 Food packaging
375(2)
1.2 The environmental impact of packaging in food supply chains
377(1)
1.3 Food packaging innovation
377(1)
2 Sustainability challenges
378(4)
2.1 Bioeconomy
378(1)
2.2 Circular economy
379(2)
2.3 Digitalization
381(1)
2.4 Challenges for packaging innovation in the transition to sustainable food systems
382(1)
3 Future scenarios
382(6)
3.1 Food packaging innovations for the bioeconomy
382(2)
3.2 Food packaging innovations for the circular economy
384(2)
3.3 Food packaging innovations in the digitalized world
386(2)
4 Conclusion, opportunities and future challenges
388(1)
References
389(4)
Chapter 22 The use of emerging dehydration technologies in developing sustainable food supply chain
Stojceska Valentina
Tassou Savvas
1 Introduction to sustainability in food supply chain
393(2)
1.1 Environmental assessment
393(1)
1.2 Energy efficiency improvements
394(1)
2 Calculation of GHG emissions and energy consumption
395(2)
2.1 GHG emissions
396(1)
2.2 Energy consumption
396(1)
3 Dehydration technologies used in food supply chain
397(8)
3.1 Heat pump (HP) dehydration technology
397(1)
3.2 Super-heated steam (SHS) dehydration
397(2)
3.3 Microwave drying
399(1)
3.4 Pulsed electric field
399(1)
3.5 Ohmic dehydration
399(2)
3.6 Electro-osmosis dewatering
401(1)
3.7 Ultrasound
402(1)
3.8 Radio frequency dehydration
403(1)
3.9 Hybrid dehydration systems
403(2)
4 The effect of emerging dehydration technologies on food quality
405(1)
5 The effect of emerging dehydration technologies on GHG emissions
406(1)
6 The effect of emerging dehydration technologies on cost savings
406(1)
7 Conclusions, opportunities, and future challenges
406(1)
References
407(4)
Chapter 23 Gastronomy: A novel social representation of foods through consumers' language
Edgar Rojas-Rivas
Facundo Cuffia
1 Introduction
411(1)
2 What is gastronomy?
412(1)
3 Social representations: An interesting approach to understanding foods and their conception
413(1)
4 Theoretical and methodological implications of social representations: The projective technique of word association (WA), the Central Core Theory, and the Cognitive Salience Index (CSI)
414(3)
4.1 The projective technique of WA
414(1)
4.2 The structural approach and the Central Core Theory
415(1)
4.3 The Cognitive Salience Index (CSI): A novel method to determinate the social representations of greater cognitive and attitudinal importance
416(1)
5 Towards a novel social representation of gastronomy based on the language of consumers in two Latin American countries
417(4)
5.1 Social representations of gastronomy
417(1)
5.2 Central core and peripheral areas of the social representations of gastronomy
418(2)
5.3 Cognitive and attitudinal importance of social representations towards gastronomy concept
420(1)
6 Social representations of gastronomy: Future trends, opportunities, and sustainability challenges
421(1)
7 Conclusion, opportunities, and future challenges
421(1)
References
422(3)
Chapter 24 Neurobiology of food addiction
Shamprasad Varija Raghu
Rajeev Bhat
1 Introduction
425(1)
2 Neurophysiology of food consumption and energy production
426(1)
3 Drug and food addictions and neural circuit pathways
427(1)
4 Evidence from animal studies
428(1)
4.1 Evidence from human studies
428(1)
5 Conclusion: Opportunities and future challenges
429(1)
Acknowledgments
429(1)
References
429(4)
Chapter 25 Human population genomics approach in food metabolism
Ajai K. Pathak
Katyayani Sukhavasi
Davide Marnetto
Gyaneshwer Chaubey
Ashutosh Kumar Pandey
1 Introduction
433(2)
2 Human genetic variation and its significance
435(1)
3 Population genetics of dietary selection and food metabolism
436(4)
3.1 Approaches to detect diet related natural selection at the population level
437(1)
3.2 A few specific examples of dietary selection
438(2)
4 Significance and complications of a gene-diet interaction in food metabolism
440(2)
4.1 Lactose metabolism
441(1)
4.2 Fat or lipid metabolism
441(1)
5 Budding field of nutritional genomics
442(1)
5.1 APOE gene in cardiovascular and Alzheimer's disease
442(1)
6 Conclusion, opportunities, and future challenges
443(1)
References
444(7)
Chapter 26 Space food on celestial bodies and on the way there
Funmilola Oluwafemi
1 Introduction
451(1)
2 Space farming
452(8)
2.1 Possible space farming methods
453(3)
2.2 Farming on the moon: A case study of the Change mission
456(1)
2.3 Space nutrition
457(1)
2.4 Benefits of space farming technologies to the earth
457(3)
3 Microgravity science
460(5)
3.1 Some significance of plant microgravity researches
460(1)
3.2 Microgravity platforms
461(1)
3.3 Terrestrial microgravity platforms for plant research on the earth
461(3)
3.4 Simulating plant growth for the moon, Mars, and Venus
464(1)
4 Commercializing space-based research of plants
465(1)
5 Conclusion, opportunities, and future challenges
465(1)
References
466(3)
Chapter 27 Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities
Lee-Hoon Ho
Thuan-Chew Tan
Li-Choo Chong
1 Introduction
469(1)
2 Designer foods from plant sources
470(7)
2.1 Polysaccharides
470(2)
2.2 Resistant starch
472(1)
2.3 Protein
473(1)
2.4 Polyunsaturated fatty acids (PUFAs)
473(2)
2.5 Phytosterols
475(1)
2.6 Antioxidants
475(2)
3 Designer foods from animal sources
477(3)
3.1 Polyunsaturated fatty acids (PUFAs)
477(1)
3.2 Conjugated linoleic acid (CLA)
478(1)
3.3 Bioactive peptides
479(1)
4 Designer foods from insect source
480(4)
4.1 Insect-based bioactive components
482(2)
5 Designer foods from bacteria source
484(2)
5.1 Probiotics
484(1)
5.2 Prebiotics
484(1)
5.3 Synbiotics
485(1)
5.4 Paraprobiotics and postbiotics
486(1)
6 Designer foods development
486(2)
7 Conclusion, opportunities and future challenges
488(1)
Acknowledgments
488(1)
References
488(11)
Chapter 28 What foods might kids eat in the future? Using plant-based games to educate about sustainable healthy diet
Tiziana de-Magistris
Pilar Uldemolins
1 Introduction
499(2)
2 Playing with coffee waste to be healthy and altruistic in the future: The fungi pack case study
501(1)
3 Case study
502(2)
3.1 Data
502(1)
3.2 Questionnaire
502(1)
3.3 Data analysis
502(2)
4 Results of the case study
504(7)
4.1 Socio-demographics and feeding style
504(1)
4.2 Clustering parents
505(5)
4.3 Assessing parents' preferences for the fungi-pack plant game
510(1)
5 Conclusion, opportunities, and future challenges
511(1)
Appendix
512(1)
References
512(3)
Chapter 29 Restoring the values of traditional foods
Diosey Ramon Lugo-Morin
Rajeev Bhat
1 Introduction
515(1)
2 Institutional resilience
516(1)
3 The Totonac ethnic group: A case study
516(1)
4 Indigenous food systems
517(1)
5 Traditional foods and sustainability challenges
518(3)
6 Challenges of developing a food agenda for future generations
521(1)
7 Conclusions, opportunities, and future challenges
522(1)
References
522(5)
Chapter 30 Between conventionalization and emancipation: Present and future paths for organic food market organization
Marlon Dalmoro
1 Introduction
527(1)
2 The current debate about organic food
528(2)
2.1 The dilemma of conventionalization and co-optation
529(1)
2.2 Central arguments in the pursuit of sustainable and truly autonomous agri-food models
529(1)
2.3 Social reorganization of agri-food markets
530(1)
3 Recognizing the future of organics in two empirical cases
530(3)
3.1 In search of a methodological path
531(1)
3.2 The same starting point but different destinations
531(2)
4 What does our theoretical and empirical analysis reveal about the future of organic food markets?
533(1)
5 Conclusions, opportunities, and future challenges
534(2)
Acknowledgments
536(1)
References
536(3)
Chapter 31 Agricultural productivity and food supply to meet increased demands
D.M.K.S. Hemathilake
D.M. C.C. Gunathilake
1 Introduction
539(1)
2 History of food production
540(3)
2.1 Traditional and modern-day agricultural systems
541(2)
3 Agricultural food productivity
543(2)
3.1 Methods to increase agricultural productivity
544(1)
4 Demand for foods (agricultural products)
545(1)
5 Agricultural technologies to increase food production
546(4)
5.1 Traditional agricultural technologies
547(2)
5.2 Modern agricultural technologies
549(1)
6 Conclusions, opportunities, and future challenges
550(1)
References
551(4)
Chapter 32 High-productive agricultural technologies to fulfill future food demands: Hydroponics, aquaponics, and precision/smart agriculture
D.M.K.S. Hemathilake
D.M. C.C. Gunathilake
1 Introduction
555(1)
2 Hydroponic technology for increasing food production
556(5)
2.1 Basic principles of the hydroponic system
556(1)
2.2 Technical requirements for the hydroponic system
557(2)
2.3 New innovative technologies to improve productivity of the hydrophobic system
559(2)
3 Use of the aquaponic system to integrate plant and fish culture
561(1)
4 Precision/smart agricultural technologies for increasing food production
562(2)
5 Conclusions, opportunities, and future challenges
564(2)
References
566(3)
Chapter 33 Food waste and by-product valorization as an integrated approach with zero waste: Future challenges
Tania Braganca Ribeiro
Glenise Bierhalz Voss
Marta Correia Coelho
Manuela Estevez Pintado
1 Introduction
569(1)
2 Food wastes and food by-products
570(2)
2.1 Role of food production and processing
570(2)
3 Valorization strategies for wastes and by-products generated from the food industry toward a circular bioeconomy
572(16)
3.1 Fruit and vegetable processing industry
573(6)
3.2 Vegetable oil extraction industry
579(5)
3.3 Plant-based drink production industry
584(4)
4 Legislation and regulations
588(1)
5 Conclusions, opportunities, and future challenges
589(1)
Acknowledgments
589(1)
References
589(8)
Chapter 34 Food fraud countermeasures and consumers: A future agenda
Jan Mei Soon
1 Introduction
597(1)
2 Assessment
598(2)
2.1 Safe Supply of Affordable Food Everywhere
599(1)
2.2 Food Fraud Initial Screening Model
599(1)
3 Blockchain and digitization of food chain
600(2)
3.1 Data analytics
600(2)
3.2 Deterrence-Food safety (and integrity) culture
602(1)
4 Prevention
602(3)
5.1 People-related preventive measures
602(2)
5.2 Process and data-related preventive measures
604(1)
5.3 Place-related preventive measures
605(1)
5 Detection
605(3)
6.1 Consumers as analyst
607(1)
6 Conclusion, opportunities, and future challenges
608(1)
References
608(5)
Chapter 35 ICT applications for the food industry
Vijayakumar Raja
Srinivasan Krishnamoorthy
J.A. Moses
C. Anandharamakrishnan
1 Introduction
613(1)
2 Robots in food industries
614(1)
3 Industry 4.0 evolution in the food- processing sector
614(1)
4 Components of information and communication technologies
615(5)
4.1 Collection of data
615(1)
4.2 Wireless sensors in data collection
615(2)
4.3 Data processing technologies
617(3)
5 Data communication devices and applications in the food industry
620(1)
6 The loT in the food industry
620(2)
7 Summary of key applications of ICT technologies in sustainable food systems
622(1)
8 Conclusion: Opportunities and future challenges
623(1)
References
623(4)
Chapter 36 3D food printing: Genesis, trends and prospects
Stephane Portanguen
Pascal Tournayre
Jason Sicard
Thierry Astruc
Pierre-Sylvain Mirade
1 Introduction
627(2)
2 Printable food product families
629(3)
2.1 Foods of plant origin
629(1)
2.2 Foods of animal origin
630(2)
3 Main utility of 3DFP: Personalized nutrition
632(1)
4 Main questions around 3DFP
633(3)
4.1 Sustainability of 3DFP
633(1)
4.2 Consumer perception and acceptability
634(1)
4.3 Current and future legal framework for 3D-printed food products
635(1)
5 Emerging trends and long-term prospects
636(4)
5.1 Possible applications in the short or medium term and remaining hurdles
636(3)
5.2 Main trends for the food of the future by 3D printing
639(1)
6 Conclusion, opportunities, and future challenges
640(1)
References
641(4)
Chapter 37 Non-destructive methods for detection of food quality
Maimunah Mohd Ali
Norhashila Hashim
1 Introduction
645(1)
2 Non-destructive methods
646(15)
2.1 Imaging-based techniques
646(9)
2.2 Spectroscopy-based techniques
655(2)
2.3 Other non-destructive approaches
657(4)
3 Conclusion, opportunities, and future challenges
661(1)
Acknowledgment
661(1)
References
662(7)
Chapter 38 Authentication of wine and other alcohol-based beverages-Future global scenario
Marianthi Basalekou
Maria Kyraleou
Stamatina Kallithraka
1 Introduction
669(1)
2 Wine authentication
670(5)
2.1 Types of authentication needs in the wine industry-Permanent needs and future trends
670(2)
2.2 Methods of analysis in wine authentication
672(3)
3 Authentication of distilled alcoholic beverages
675(6)
3.1 Types of authentication needs in the distilled alcoholic beverages industry
675(1)
3.2 Methods of analysis for distilled alcoholic beverages
676(5)
3.3 Further discussion
681(1)
4 Authentication of other fermented beverages
681(6)
5 Future scenario
687(2)
5.1 Wine
687(2)
5.2 Distilled alcoholic beverages
689(1)
6 Conclusion, opportunities and future challenges
689(1)
References
690(7)
Chapter 39 Food biotechnology: Innovations and challenges
Gustavo Cabrera-Barjas
Aparna Banerjee
Oscar Valdes
Mauricio Moncada
Abdul Razack Sirajunnisa
Duraiarasan Surendhiran
Geethalakshmi Ramakrishnan
Nivaz Sundar Rani
Masoud Hamidi
Pouya Safarzadeh Kozani
Pooria Safarzadeh Kozani
Paula Judith Perez Espitia
Carlos Alberto Fuenmayor
Guillaume Pierre
Philippe Michaud
Paolina Lukova
Cedric Delattre
1 Introduction
697(1)
2 Impact of biotechnology in the agri-food sector
698(5)
2.1 Description of agri-food resources and actives biomolecules
698(2)
2.2 Green extraction techniques and valorization of food wastes
700(2)
2.3 Biotechnological production of industrially useful value-added compounds
702(1)
3 Innovation and challenges for food applications
703(10)
3.1 General introduction
703(1)
3.2 New generation of advanced food packaging and biopolymers
703(7)
3.3 Microbes in biotechnological innovations
710(2)
3.4 Animal-based food technology
712(1)
4 Innovation of the future
713(2)
5 Conclusion, opportunities, and future challenges
715(1)
References
715(6)
Chapter 40 Nanoscience and nanotechnology advances in food industry
Visweswara Rao Pasupuleti
1 Introduction
721(1)
2 Nanotechnology for the food packaging industry
721(2)
3 Intelligent and active packaging
723(1)
4 Metallic nanoparticles
724(1)
4.1 Silver and its forms
724(1)
4.2 Synthesis of metallic nanoparticles
724(1)
5 Biological synthesis of nanoparticles
725(3)
5.1 Mechanism of action of silver nanoparticles
727(1)
6 Conclusion, opportunities and future challenges
728(1)
Acknowledgment
729(1)
References
729(4)
Chapter 41 Food quality monitoring through bioinformatics and big data
Jaison Jeevanandam
Dominic Agyei
Michael K. Danquah
Chibuike Udenigwe
1 Introduction
733(1)
2 Conventional analytical-based food quality monitoring tools and their challenges
734(2)
2.1 Sensors as food quality monitoring tool
734(1)
2.2 Equipment-based techniques for monitoring food quality
734(1)
2.3 Chemical-based assays for monitoring of food quality
735(1)
2.4 Limitations of conventional approaches to monitor food quality
735(1)
3 Bioinformatics in monitoring food quality
736(3)
4 Big data in monitoring food quality
739(1)
5 Conclusion, opportunities and future challenges
740(1)
References
741(4)
Index 745
Rajeev Bhat Rajeev Bhat is a professor and the ERA Chair holder in Food By-products Valorization Technologies (VALORTECH) at the Estonian University of Life Sciences, Tartu, EU. He has an extensive research and teaching experience of more than 20 years in the field of agri-food technology, with research expertise focusing on various issues pertaining to sustainable food production and food security. He holds international work experiences in South Korea, India, Malaysia, Germany, Fiji Islands, and now in Estonia. To date, he has nearly 250 research articles published in ISI based journals and as refereed book chapters; has edited seven and authored one book; is on the editorial board of leading International journals; has been a scientific committee/advisory board member and an invited speaker in various international conferences. His name now figures in the Worlds top 2% scientists in the field of Food Science & Technology as per the survey done by Stanford University based researchers. He has completed several sponsored research and consultancy projects with funding received from various agencies. Prof. Bhat has also been a visiting professor in many of the renowned universities and is a recipient of several prestigious international awards and recognitions conferred by various institutions of higher learning and research establishments.