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Produktbild: Health, Nutrition, and Sustainability
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Health, Nutrition, and Sustainability Exploring Unconventional Food Sources Volume 1

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

07.11.2025

Herausgeber

Tanmay Sarkar + weitere

Verlag

Elsevier Science & Technology

Seitenzahl

758

Maße (L/B/H)

27,5/21,4/3,9 cm

Gewicht

1962 g

Sprache

Englisch

ISBN

978-0-443-32920-3

Beschreibung

Portrait

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.

He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.

Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

07.11.2025

Herausgeber

Verlag

Elsevier Science & Technology

Seitenzahl

758

Maße (L/B/H)

27,5/21,4/3,9 cm

Gewicht

1962 g

Sprache

Englisch

ISBN

978-0-443-32920-3

EU-Ansprechpartner

Zeitfracht Medien GmbH
Ferdinand-Jühlke-Straße 7
99095 Erfurt
DE
produktsicherheit@zeitfracht.de

Herstelleradresse

Elsevier Science & Technology
London Wall 125
EC2Y 5AS London
GB
tradeorders@elsevier.com

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  • Produktbild: Health, Nutrition, and Sustainability

  • Section 1: Navigating an Unconventional Landscape
    1. Ethical Sourcing and Food Systems: Environmental Benefits and Impact
    2. Edible Invasives: Harvesting Flavor from Invasive Species
    3. Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties
    4. Medicinal Foods: Nourishing the Body and Mind
    5. Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies
    6. Cultured Meat: Lab-Grown Delicacies
    7. Wild Foraging: Exploring Nature's Edible Offerings
    8. Plant-Based Proteins: Beyond Meat and Beans
    9. Toxicity and safety analysis of alternative food sources

    Section 2: Grains, Seeds, Fruits and Vegetables
    10. Novel Grains and Seeds: Unlocking Nutritional Potential
    11. Unconventional legumes and oil seeds
    12. Underutilized Fruits and Vegetables
    13. Culinary Potential of Edible Flowers: A Botanical and Gastronomic Exploration

    Section 3: Spices and Roots
    14. Wild medicinal plants: source of novel bioactives
    15. Exopolysaccharide: Sustainable future food source
    16. Plant roots as unconventional food source
    17. Rare and unconventional spices and herbs

    Section 4: Entomophagy, Microalgae and Seaweed
    18. Insects as Protein Powerhouses
    19. Entomophagy and Food Security: The Role of Insects in Future Food Systems
    20. Microalgae: The Nutritional Green Gold
    21. Seaweeds and Aquatic Delights
    22. Marine food source for sustainable future

    Section 5: Waste Valorization
    23. Plant based waste as a source of future foods
    24. Fish based waste as a source of future foods
    25. Animal waste as a source of future foods
    26. Repurposing Byproducts: Finding Value in Food Processing Waste
    27. Innovative Approaches to Food Waste Reduction: Technological Solutions and Initiatives

    Section 6: Sustainable Agriculture and Future Prospects
    28. Sustainable Agriculture Fundamentals
    29. Precision Agriculture and Unconventional Food Sources
    30. Organic Farming and Unconventional Ingredients
    31. Environmental Impacts of Unconventional Food Production
    32. Role of Emerging Technologies in Agriculture
    33. Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies