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Revolutionizing agri-food systems = sustainability, health, and innovation /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Revolutionizing agri-food systems/ edited by Monika Thakur, Corinne Malpuech Brugère.
其他題名:	sustainability, health, and innovation /
其他作者:	Thakur, Monika.
出版者:	Cham :Springer Nature Switzerland : : 2025.,
面頁冊數:	xxxv, 606 p. :ill. (chiefly col.), digital ;24 cm.
內容註:	Section 1: Sustainable Agriculture and Food Systems -- 1. Effect of organic fertilizers on the growth and yield of cauliflower (Brassica oleracea var. botrytis) -- 2. Farmer friendly IPM Module for Sustainable Production of Okra- A success story -- 3. Utilisation of black rice (Oryza sativa L.) for value-added products: A review -- 4. Plant-Based Saponin as Feed Additives in Poultry -- 5. Micronutrient Enhancement and Impact of Cooking on Nutritional Content of Fermented Food Products -- 6. Performance of sustainable IPM components on plant growth parameters and yield of cauliflower -- 7. Sustainable crop marketing: An analysis of millet products in two states of India (Delhi NCR and Chennai) -- 8. Nourishing future: Sustainable nutrition for healthy planet -- 9. A Study on the Impact of Climate Changes in Indian Agriculture -- Section 2: Nutritional Innovations and Health Benefits -- 1. Development and Evaluation of Energy Bar Using Makhana Powder and Dates -- 2. Standardization and Advancing the Development of Energy Bars for Athletes Using Pumpkin Pulp Flour -- 3. Optimization of Nutrimix porridge flour for lactating mothers -- 4. Vegan Millet Milk: An Alternative for Dairy Milk -- 5. Exploring the Nutritional and Health Potential of Microgreens: A Comprehensive Review -- 6. Nutritional and Health benefits of Nutricereals -- Section 3: Technological and Sustainable Innovations in Food Processing -- 1. Development and Evaluation of Novel Edible Cutlery from Gluten-Free Millet and Starch Blends: A Sustainable Alternative to Plastics -- 2. Ultrasound assisted method for extraction of proteins: influence on yield and functional properties -- 3. Fortification of Confectionery Food Products to Combat Micro-Nutrient Deficiency -- 4. Lutein: Its Therapeutic Value and Incorporation into Food Products -- 5. Development of Egg-Nutri Nugget Protein Cookies for Athletes -- Section -- 4: Food Safety, Quality, and Supply Chain -- 1. Foodborne pathogen detection in horticulture crops: A new ray of hope for transforming agri-food systems -- 2. Assessing the Knowledge and Attitude Regarding Disease Management Among Women with Celiac Disease -- 3. Digitalization of Supply Chain Using Artificial Intelligence for Procurement and Management of Food Grains to Minimize Wastage -- 4. Relationship between High Value Agricultural Products and Health Issues Among Youth in Delhi -- 5. The Crucial Role of Dairy in the Transformation of Food Systems for Child Health and Well-Being -- 6. Microbial diseases of common Indian spices and their management through microbial applications.
Contained By:	Springer Nature eBook
標題:	Food supply. -
電子資源:	https://doi.org/10.1007/978-3-031-98200-2
ISBN:	9783031982002

Revolutionizing agri-food systems = sustainability, health, and innovation /
Revolutionizing agri-food systemssustainability, health, and innovation /[electronic resource] :edited by Monika Thakur, Corinne Malpuech Brugère. - Cham :Springer Nature Switzerland :2025. - xxxv, 606 p. :ill. (chiefly col.), digital ;24 cm. - World sustainability series,2199-7381. - World sustainability series..

Section 1: Sustainable Agriculture and Food Systems -- 1. Effect of organic fertilizers on the growth and yield of cauliflower (Brassica oleracea var. botrytis) -- 2. Farmer friendly IPM Module for Sustainable Production of Okra- A success story -- 3. Utilisation of black rice (Oryza sativa L.) for value-added products: A review -- 4. Plant-Based Saponin as Feed Additives in Poultry -- 5. Micronutrient Enhancement and Impact of Cooking on Nutritional Content of Fermented Food Products -- 6. Performance of sustainable IPM components on plant growth parameters and yield of cauliflower -- 7. Sustainable crop marketing: An analysis of millet products in two states of India (Delhi NCR and Chennai) -- 8. Nourishing future: Sustainable nutrition for healthy planet -- 9. A Study on the Impact of Climate Changes in Indian Agriculture -- Section 2: Nutritional Innovations and Health Benefits -- 1. Development and Evaluation of Energy Bar Using Makhana Powder and Dates -- 2. Standardization and Advancing the Development of Energy Bars for Athletes Using Pumpkin Pulp Flour -- 3. Optimization of Nutrimix porridge flour for lactating mothers -- 4. Vegan Millet Milk: An Alternative for Dairy Milk -- 5. Exploring the Nutritional and Health Potential of Microgreens: A Comprehensive Review -- 6. Nutritional and Health benefits of Nutricereals -- Section 3: Technological and Sustainable Innovations in Food Processing -- 1. Development and Evaluation of Novel Edible Cutlery from Gluten-Free Millet and Starch Blends: A Sustainable Alternative to Plastics -- 2. Ultrasound assisted method for extraction of proteins: influence on yield and functional properties -- 3. Fortification of Confectionery Food Products to Combat Micro-Nutrient Deficiency -- 4. Lutein: Its Therapeutic Value and Incorporation into Food Products -- 5. Development of Egg-Nutri Nugget Protein Cookies for Athletes -- Section -- 4: Food Safety, Quality, and Supply Chain -- 1. Foodborne pathogen detection in horticulture crops: A new ray of hope for transforming agri-food systems -- 2. Assessing the Knowledge and Attitude Regarding Disease Management Among Women with Celiac Disease -- 3. Digitalization of Supply Chain Using Artificial Intelligence for Procurement and Management of Food Grains to Minimize Wastage -- 4. Relationship between High Value Agricultural Products and Health Issues Among Youth in Delhi -- 5. The Crucial Role of Dairy in the Transformation of Food Systems for Child Health and Well-Being -- 6. Microbial diseases of common Indian spices and their management through microbial applications.

This book offers a transformative exploration of innovative approaches to modernizing agri-food systems, focusing on sustainability, nutrition, health, and food safety. It provides actionable insights into how sustainable agricultural practices, nutritional advancements, cutting-edge technologies, and food safety measures can address global challenges like climate change, malnutrition, food insecurity, and environmental degradation. The book is divided into four comprehensive sections: Sustainable Agriculture and Food Systems: examining organic farming, integrated pest management, underutilized crops, role of micronutrients, plant-based additives in improving agricultural sustainability & Climate Change and agricultural system; Nutritional Innovations and Health Benefits: highlighting the development of functional foods like energy bars, vegan milk alternatives, microgreens, and nutritionally enhanced products aimed at improving dietary health; Technological and Sustainable Innovations in Food Processing: featuring cutting-edge techniques like 3D food printing, ultrasound-assisted extractions, and edible cutlery development to create sustainable and nutrient-rich food products and the last section; Food Safety, Quality, and Supply Chain: addressing critical food safety concerns, pathogen detection, supply chain digitization, and societal health issues linked to high-value agricultural products. By tackling pressing global issues such as sustainable agriculture, food waste & safety, nutritional innovations, climate resilience, and public health, the book offers interdisciplinary solutions to shape agri-food systems for a sustainable future. It serves as a vital resource for researchers, policymakers, industry leaders, and students, equipping them with the knowledge to advance healthier, equitable, and resilient food systems that meet the demands of a growing, health-conscious global population.

ISBN: 9783031982002

Standard No.: 10.1007/978-3-031-98200-2doiSubjects--Topical Terms:

551592
Food supply.

LC Class. No.: HD9000.5

Dewey Class. No.: 338.19

Revolutionizing agri-food systems = sustainability, health, and innovation /
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520 $a This book offers a transformative exploration of innovative approaches to modernizing agri-food systems, focusing on sustainability, nutrition, health, and food safety. It provides actionable insights into how sustainable agricultural practices, nutritional advancements, cutting-edge technologies, and food safety measures can address global challenges like climate change, malnutrition, food insecurity, and environmental degradation. The book is divided into four comprehensive sections: Sustainable Agriculture and Food Systems: examining organic farming, integrated pest management, underutilized crops, role of micronutrients, plant-based additives in improving agricultural sustainability & Climate Change and agricultural system; Nutritional Innovations and Health Benefits: highlighting the development of functional foods like energy bars, vegan milk alternatives, microgreens, and nutritionally enhanced products aimed at improving dietary health; Technological and Sustainable Innovations in Food Processing: featuring cutting-edge techniques like 3D food printing, ultrasound-assisted extractions, and edible cutlery development to create sustainable and nutrient-rich food products and the last section; Food Safety, Quality, and Supply Chain: addressing critical food safety concerns, pathogen detection, supply chain digitization, and societal health issues linked to high-value agricultural products. By tackling pressing global issues such as sustainable agriculture, food waste & safety, nutritional innovations, climate resilience, and public health, the book offers interdisciplinary solutions to shape agri-food systems for a sustainable future. It serves as a vital resource for researchers, policymakers, industry leaders, and students, equipping them with the knowledge to advance healthier, equitable, and resilient food systems that meet the demands of a growing, health-conscious global population.
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