Raw Material Scarcity and Overproduction in the Food Industry

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. Cha...

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Bibliographic Details
Main Authors: Sharma, Suresh D. (Author), Bhagat, Arpan R. (Author), Parisi, Salvatore (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2019.
Imprint: Springer,
Edition:1st ed. 2019.
Series:Chemistry of Foods,
Subjects:
Food science.
Agriculture.
Sustainability.
Food Science.
Online Access:Full-text access
Table of Contents:
  • 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.

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