By Chris Watkins. Ed. Taylor & Francis Group. Edition 1st Edition. February 2020. 320 pp
This book provides a comprehensive review of the causes and prevention of food losses and waste (FLW) at key steps in the supply chain.
The book begins by defining what is meant by food losses and waste and then assessing current research on its economic, environmental and nutritional impact. It then reviews what we know about causes and prevention of FLW at different stages in the supply chain, from cultivation, harvesting and storage, through processing and distribution to retail and consumer use.
The third part of the book looks at FLW for particular commodities, including cereals and grains, fresh fruit and vegetables, roots and tubers, oilseeds and tubers, meat and dairy products, and fish and seafood products. The final section in the book reviews the effectiveness of campaigns to reduce FLW in regions such as North and Latin America, Asia and the Pacific, the Middle East and, sub-Saharan Africa.
Table of contents
Part 1: Preservation techniques
1. Advances in cooling technologies to preserve horticultural produce
2. Advances in controlled atmosphere storage of horticultural produce
3. Advances in modified atmosphere and active packaging of horticultural produce
4. Advances in the use of barrier coatings in the preservation of horticultural produce
Part 2: Safety management and disinfection techniques
5. Key issues in post-harvest safety management of horticultural produce
6. Advances in understanding pathogens contaminating horticultural produce
7. Advances in postharvest sanitising regimes for horticultural produce
8. Advances in using heat for disinfection/disinfestation of horticultural produce
9. Advances in the use of irradiation in the disinfection of fresh horticultural produce
10. Advances in the use of plasma treatments in the disinfection of fresh horticultural produce
11. Advances in the use of ozone in the disinfection of horticultural produce
12. Advances in the use of natural antimicrobial/biocontrol agents in the disinfection of horticultural produce
Part 3: Monitoring and management
13. Techniques for monitoring the postharvest quality of horticultural produce
14. Postharvest preservation of horticultural produce in organic production
15. Smart distribution to maintain shelf-life of horticultural produce.
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