Health, Nutrition, and Sustainability

Name: Health, Nutrition, and Sustainability
Price: 200 USD
Availability: InStock
ISBN: 9780443329203

Exploring Unconventional Food Sources Volume 1

by Tanmay Sarkar, Slim Smaoui

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443329203
eText ISBN	9780443329210
Publisher	Academic Press
Publishing Year	2025
Edition	1st Edition
Language	English

Health, Nutrition, and Sustainability: Exploring Unconventional Food Sources Volume 1, 1st Edition, edited by Tanmay Sarkar and Slim Smaoui, investigates non-traditional dietary resources to support global nutrition. Published by Academic Press, this English-language book provides analytical frameworks for evaluating non-standard biological matrices to help diversify human diets.

The content surveys potential botanical, terrestrial, and marine food items across multiple ecological contexts. It examines novel grains, seeds, underutilized fruits, and edible flowers, alongside harvested invasive species and marine choices such as microalgae and seaweed. In addition to species identification, the text outlines ethical sourcing principles and environmental impacts connected to alternative food production.

A central element of the text is its dedicated focus on safety and toxicity analysis for alternative food ingredients. This systematic risk evaluation provides intended practice and analytical support for researchers in nutrition and plant science who evaluate non-standard materials.

Chapter 1: Ethical Sourcing and Food Systems: Environmental Benefits and Impact
Chapter 2: Edible Invasives: Harvesting Flavor from Invasive Species
Chapter 3: Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties
Chapter 4: Medicinal Foods: Nourishing the Body and Mind
Chapter 5: Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies
Chapter 6: Cultured Meat: Lab-Grown Delicacies
Chapter 7: Wild Foraging: Exploring Nature's Edible Offerings
Chapter 8: Plant-Based Proteins: Beyond Meat and Beans
Chapter 9: Toxicity and safety analysis of alternative food sources
Chapter 10: Novel Grains and Seeds: Unlocking Nutritional Potential
Chapter 11: Unconventional legumes and oil seeds
Chapter 12: Underutilized Fruits and Vegetables
Chapter 13: Culinary Potential of Edible Flowers: A Botanical and Gastronomic Exploration
Chapter 14: Wild medicinal plants: source of novel bioactives
Chapter 15: Exopolysaccharide: Sustainable future food source
Chapter 16: Plant roots as unconventional food source
Chapter 17: Rare and unconventional spices and herbs
Chapter 18: Insects as Protein Powerhouses
Chapter 19: Entomophagy and Food Security: The Role of Insects in Future Food Systems
Chapter 20: Microalgae: The Nutritional Green Gold
Chapter 21: Seaweeds and Aquatic Delights
Chapter 22: Marine food source for sustainable future
Chapter 23: Plant based waste as a source of future foods
Chapter 24: Fish based waste as a source of future foods
Chapter 25: Animal waste as a source of future foods
Chapter 26: Repurposing Byproducts: Finding Value in Food Processing Waste
Chapter 27: Innovative Approaches to Food Waste Reduction: Technological Solutions and Initiatives
Chapter 28: Sustainable Agriculture Fundamentals
Chapter 29: Precision Agriculture and Unconventional Food Sources
Chapter 30: Organic Farming and Unconventional Ingredients
Chapter 31: Environmental Impacts of Unconventional Food Production
Chapter 32: Role of Emerging Technologies in Agriculture
Chapter 33: Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies