Jose Manuel Lorenzo – författare

The organic products market is experiencing rapid growth. This surge can be attributed to consumer perception of organic products as healthier options with better nutritional profiles compared to conventional products. Furthermore, organic production is gaining global significance beyond just human health considerations. It is increasingly viewed as a potential alternative to conventional agriculture due to mounting concerns over environmental sustainability, food safety, animal welfare, and biodiversity conservation. In developed countries, the demand for organic products is increasing steadily, and a significant part of the food consumed comes from organic sources. The increase in the production and consumption of organic foods has made it one of the most important research topics in recent years.

Organic Food Production: Innovation and Sustainable Practice provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance. Additionally, the book offers valuable analyses of how organic foods impact the environment and contribute to achieving sustainable development goals.

Key Features

The organic products market is experiencing rapid growth. This surge can be attributed to consumer perception of organic products as healthier options with better nutritional profiles compared to conventional products. Furthermore, organic production is gaining global significance beyond just human health considerations. It is increasingly viewed as a potential alternative to conventional agriculture due to mounting concerns over environmental sustainability, food safety, animal welfare, and biodiversity conservation. In developed countries, the demand for organic products is increasing steadily, and a significant part of the food consumed comes from organic sources. The increase in the production and consumption of organic foods has made it one of the most important research topics in recent years.

Organic Food Production: Innovation and Sustainable Practice provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance. Additionally, the book offers valuable analyses of how organic foods impact the environment and contribute to achieving sustainable development goals.

Key Features

Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind an industry niche that continues to grow as the international community recognizes the uses of insects as a natural, sustainable source of important proteins and fats. It also features accessible discussions of safety concerns, regulatory limitations, and other key aspects, including food neophobia and consumer acceptance. This book is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field. 

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.

  Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.