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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
To meet the World Health Assembly global nutrition targets for
stunting, anemia in women, exclusive breastfeeding and wasting, the
world needs to invest $70 billion over 10 years in high-impact
nutrition-specific interventions. Not only would the benefits be
enormous but these investment are among the best value-for-money
development actions.
Pomegranates are increasingly distributed and consumed worldwide
both as fresh fruit or processed products, like juices and food
supplements. The present commercial success of this fruit and its
purported health benefits are associated with an impressive
increase of scientific research published on the pomegranate. The
huge amount of new data produced every year by the scientific
community necessitates a periodic review of the results. The aim of
this book is to provide an update of the results in pomegranate
research. Each chapter is conceived as an in-depth, state-of-the
art compilation on the main topics regarding pomegranates. This is
to ensure the status of a reference manual for all the scientists
approaching different aspects of pomegranate research and to the
industrial sector in order to improve/develop the pomegranate
chain. The choice of an edited collection originates from the need
to have different specializations and a multi-disciplinary approach
to describe all the different topics related to pomegranates,
spanning from botany, chemistry, and nutrition to technology and
medical research. Topics discussed in this book include pomegranate
biodiversity and phytochemical composition of pomegranate pulp,
peels, seeds and oil; polyphenols antioxidant activity,
bioavailability and metabolism by gut microbiota; current evidence
supporting the benefits of pomegranate products in the prevention
and treatment of cardiovascular disease and cancer; allergies to
pomegranate; pomegranate processing and recovery of waste from
pomegranate juice production for their possible re-use as a source
of nutraceuticals.
This book is designed to integrate the basic concepts of food
safety with current developments and challenges in food safety and
authentication. The first part describes basics of food safety,
classification of food toxins, regulation and risk assessment. The
second part focuses on particular toxins like mycotoxins, aromatic
amines, heavy metals, pesticides, and polycyclic hydrocarbons.
Recent developments and improvements in the detection of these
contaminants are described. The third part deals with the
authenticity and adulteration of food and food products, a topic
which affects food trade on a national and international level.
This book review series presents current trends in modern
biotechnology. The aim is to cover all aspects of this
interdisciplinary technology where knowledge, methods and expertise
are required from chemistry, biochemistry, microbiology, genetics,
chemical engineering and computer science. Volumes are organized
topically and provide a comprehensive discussion of developments in
the respective field over the past 3-5 years. The series also
discusses new discoveries and applications. Special volumes are
dedicated to selected topics which focus on new biotechnological
products and new processes for their synthesis and purification. In
general, special volumes are edited by well-known guest editors.
The series editor and publisher will however always be pleased to
receive suggestions and supplementary information. Manuscripts are
accepted in English.
Taking as a starting point that hunger results from social
exclusion and distributional inequities and that lasting,
sustainable and just solutions are to be found in changing the
structures that underlie our food systems, this book examines how
law shapes global food systems and their ongoing transformations.
Using detailed case studies, historical mapping and legal analysis,
the contributors show how various actors (farmers, civil society
groups, government officials, international bodies) use or could
use different legal tools (legislative, jurisprudential,
norm-setting) on various scales (local, national, regional, global)
to achieve structural changes in food systems. Section 1,
Institutionalizing New Approaches, explores the possibility of
institutionalizing social change through two alternative visions
for change - the right to food and food sovereignty. Individual
chapters discuss Via Campesina's struggle to implement food
sovereignty principles into international trade law, and present
case studies on adopting food sovereignty legislation in Nicaragua
and right to food legislation in Uganda. The chapters in Section 2,
Regulating for Change, explore the extent to which the regulation
of actors can or cannot change incentives and produce
transformative results in food systems. They look at the role of
the state in regulating its own actions as well as the actions of
third parties and analyze various means of regulating land grabs.
The final section, Governing for Better Food Systems, discusses the
fragmentation of international law and the impacts of this
fragmentation on the realization of human rights. These chapters
trace the underpinnings of the current global food system, explore
the challenges of competing regimes of intellectual property,
farmers rights and human rights, and suggest new modes of
governance for global and local food systems. The stakes for
building better food systems are high. Our current path leaves many
behind, destroying the environment and entrenching inequality and
systemic poverty. While it is commonly understood that legal
structures are at the heart of food systems, the legal academy has
yet to make a significant contribution to recent discussions on
improving food systems - this book aims to fill that gap.
The book demonstrates that food safety is a multidisciplinary
scientific discipline that is specifically designed to prevent
foodborne illness to consumers. It is generally assumed to be an
axiom by both nonprofessionals and professionals alike, that the
most developed countries, through their intricate and complex
standards, formal trainings and inspections, are always capable of
providing much safer food items and beverages to consumers as
opposed to the lesser developed countries and regions of the world.
Clearly, the available data regarding the morbidity and the
mortality in different areas of the world confirms that in
developing countries, the prevalence and the incidence of
presumptive foodborne illness is much greater. However, other
factors need to be taken into consideration in this overall
picture: First of all, one of the key issues in developing
countries appears to be the availability of safe drinking water, a
key element in any food safety strategy. Second, the availability
of healthcare facilities, care providers, and medicines in
different parts of the world makes the consequences of foodborne
illness much more important and life threatening in lesser
developed countries than in most developed countries. It would be
therefore ethnocentric and rather simplistic to state that the
margin of improvement in food safety is only directly proportional
to thelevel of development of the society or to the level of
complexity of any given national or international standard. Besides
standards and regulations, humans as a whole have evolved and
adapted different strategies to provide and to ensure food and
water safety according to their cultural and historical
backgrounds. Our goal is to discuss and to compare these strategies
in a cross-cultural and technical approach, according to the
realities of different socio-economic, ethnical and social
heritages.
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Bane
(Paperback)
Lyn Murray
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R281
Discovery Miles 2 810
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Ships in 10 - 15 working days
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America's broken food system has provoked an outcry from consumer
advocates seeking to align food policies with public health
objectives. This book examines both sides of the conflict for
solutions. Many believe that America's food system is in dire need
of reform, with concerns ranging from the obesity epidemic to
exploitative labor practices and negative environmental impact.
This eye-opening book answers provocative questions about what
changes are needed, who is advocating the changes, what parties are
opposing these changes (and why), and what a new food system would
look like. Organized into three sections, the work identifies the
problems with the current system, reviews the changing landscape of
food policy, and suggests workable solutions for progress.
Washington insider Steve Clapp takes a comprehensive look at the
struggle over the future of food. He examines the vision for a
reformed national food policy that includes calculating the true
cost of food, providing universal access to healthful food,
adopting farm policies supporting public health and environmental
objectives, improving food safety, paying fair wages to food
employees, treating food animals with compassion, and reducing the
food system's carbon footprint. The book explores the ways in which
these issues can be resolved, drawing upon lessons learned from the
early food advocates of the 1960s and 1970s. Traces the development
of a national food policy proposed by food movement leaders Reveals
the true cost of food and its toll on consumers and taxpayers
Discusses the opposition against a national food policy from the
agricultural-industrial complex Shows the effects of changing the
current food system Analyzes efforts to fix the food system and the
efforts to oppose them Introduces early food advocates who changed
the food policy landscape
The production of beer today occurs within a bifurcated industrial
structure. There exists a small number of large, global
conglomerates supplying huge volumes of a limited range of beers,
and a plethora of small and medium breweries producing a diverse
range of beers sold under unique brands. Brewing, Beer and Pubs
addresses a range of contemporary issues and challenges in this key
sector of the global economy, and includes contributions by
research specialists from a variety of countries and disciplines.
This book includes the marketing and globalization of the brewing
industry, beer excise duties and market concentration, and
reflections upon developments in brewing and beer consumption
across the world in order to explore the wide-reaching influence of
this industry. Alongside these global topics more localised themes
are presented such as market integration in the Chinese beer and
wine markets, beer and brewing in Africa and South America, and
turbulence and change in the UK public house industry, which
demonstrate how the consumption of beer in pubs and other social
environments make the beer industry integral to local communities
and regions worldwide.
This edited collection examines the various influences,
relationships, and developments beer has had from distinctly
spatial perspectives. The chapters explore the functions of beer
and brewing from unique and sometimes overlapping historical,
economic, cultural, environmental and physical viewpoints. Topics
from authors – both geographers and non-geographers alike –
have examined the influence of beer throughout history, the
migration of beer on local to global scales, the dichotomous nature
of global production and craft brewing, the neolocalism of craft
beers, and the influence local geography has had on beer’s most
essential ingredients: water, starch (malt), hops, and yeast. At
the core of each chapter remains the integration of spatial
perspectives to effectively map the identity, changes, challenges,
patterns and locales of the geographies of beer.
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