کاهش ضایعات و اتلاف مواد غذایی ۲۰۲۱
Food Loss and Waste Reduction 2021

1. Cover

2. Half Title

3. Title Page

4. Copyright Page

5. Table of Contents

6. Contributors

7. Abbreviations

8. Preface

1. Application of Hydrogels in Food Packaging to Protect Food Loss

2. Encapsulation: A Customized Practice for Minimization of Food Waste

3. The Effectiveness of Long-Term Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Low Degree of Culturality

4. The Effectiveness of Long-Term Systematic Application of Fertilizers in Crop Rotation on Sod-Podzolic Loamy Soil Medium and High Degree of Culturality

5. Synthesis of Carbon Dots from Citrus limon Peel by Microwave-Assisted Process and Its Application for Detection of Ferric Ion (Fe3+) and Development of pH Paper

6. Influence of Drying and Extraction Technology on the Chemical Profile and Antioxidant Property of Mexican Mango Byproduct

7. Food Loss and Waste in the Circular Bioeconomy

8. Assesment and Analysis of the Fruit and Vegetable Losses Due to Its Transportation in Mexico City Wholesale Market

9. Cereal By-products as Source of Dietary Fiber

10. By-products Derived from Wine Industry: Biological Importance and its Use

11. Electroanalytical Techniques Applied to Food Analysis Using Nanostructured Sensors

12. Use of Various Forms of Energy in Food Science and Technology

13. Cold Plasma: Application in Food Packages

14. Current Processes of Recovery, Separation, and Purification of Biocompounds with Potential Application in the Food Industry

23. Index