Meat Less: The Next Food Revolution (Registro nro. 261298)

MARC details
000 -LIDER
fixed length control field 04333nam a22005175i 4500
001 - CONTROL NUMBER
control field 978-3-031-23961-8
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240207153542.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
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008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230314s2023 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783031239618
-- 978-3-031-23961-8
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number QH301-705
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSA
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI086000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSA
Source thema
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 570
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name McClements, David Julian.
Relator term author.
Relator code aut
-- http://id.loc.gov/vocabulary/relators/aut
245 10 - TITLE STATEMENT
Title Meat Less: The Next Food Revolution
Medium [electronic resource] /
Statement of responsibility, etc. by David Julian McClements.
250 ## - EDITION STATEMENT
Edition statement 1st ed. 2023.
264 #1 -
-- Cham :
-- Springer Nature Switzerland :
-- Imprint: Springer,
-- 2023.
300 ## - PHYSICAL DESCRIPTION
Extent XVII, 251 p. 70 illus., 66 illus. in color.
Other physical details online resource.
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-- text
-- txt
-- rdacontent
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-- computer
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-- rdamedia
338 ## -
-- online resource
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-- rdacarrier
347 ## -
-- text file
-- PDF
-- rda
490 1# - SERIES STATEMENT
Series statement Copernicus Books, Sparking Curiosity and Explaining the World,
International Standard Serial Number 2731-8990
500 ## - GENERAL NOTE
General note Acceso multiusuario
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note (1) Should I Eat Meat? -- (2) Meat and the Environment: How Livestock are Taking a Big Bite Out of Our Planet -- (3) An Ethical Dilemma: To Meat or Not to Meat? -- (4) Meat and Nutrition: Will Eating Less Meat Make Me Healthier? -- (5) Staying Alive: Is a Meat-Free Diet Safer? -- (6) Plant-based Meat: Building Meat from Plants -- (7) Biotech Meat: Growing Meat from Cells -- (8) Bug Meat: Assembling Meat from Insects -- (9) The Past is the Future: Tofu and Tempeh Rejuvenated -- (10) Future Foods: Diet 2050.
520 ## - SUMMARY, ETC.
Summary, etc. Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE
Owner UABC ;
Method of acquisition Perpetuidad
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Biology.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Término temático o nombre geográfico como elemento de entrada Biological Sciences.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element SpringerLink (Online service)
773 0# - HOST ITEM ENTRY
Title Springer Nature eBook
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031239601
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031239625
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Printed edition:
International Standard Book Number 9783031239632
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Copernicus Books, Sparking Curiosity and Explaining the World,
-- 2731-8990
856 40 - ELECTRONIC LOCATION AND ACCESS
Public note Libro electrónico
Uniform Resource Identifier http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-23961-8
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-- ZDB-2-SXB
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Libro Electrónico
Existencias
Estado de retiro Colección Ubicación permanente Ubicación actual Fecha de ingreso Total Checkouts Date last seen Número de copia Tipo de material
  Colección de Libros Electrónicos Biblioteca Electrónica Biblioteca Electrónica 07/02/2024   07/02/2024 1 Libro Electrónico

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