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Raw material scarcity and overproduc...

Bhagat, Arpan R.

Raw material scarcity and overproduction in the food industry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Raw material scarcity and overproduction in the food industryby Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi.
作者:	Sharma, Suresh D.
其他作者:	Bhagat, Arpan R.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	vi, 54 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Production planning.
電子資源:	https://doi.org/10.1007/978-3-030-14651-1
ISBN:	9783030146511$q(electronic bk.)

Raw material scarcity and overproduction in the food industry
Sharma, Suresh D.

Raw material scarcity and overproduction in the food industry[electronic resource] /by Suresh D. Sharma, Arpan R. Bhagat, Salvatore Parisi. - Cham :Springer International Publishing :2019. - vi, 54 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science, Chemistry of foods. - SpringerBriefs in molecular science.Chemistry of foods..

Seasonal variation and biochemical composition of fishmeal -- Water, Carbon and Phosphorus Footprint Concerns in the Food Industry -- Bee Viruses and the Related Impact on Food Crops Worldwide -- Food Adulteration Episodes: The Impact of Frauds in the American Market of Dairy Raw Materials.

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.

ISBN: 9783030146511$q(electronic bk.)

Standard No.: 10.1007/978-3-030-14651-1doiSubjects--Topical Terms:

202396
Production planning.

LC Class. No.: HD30.28

Dewey Class. No.: 658.4012

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520 $a This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.
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