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Revalorization of food losses and food co-products
(Frontiers Media, 2021-10-25)
According to the report on the World State of Food and Agriculture 2019, progress in the fight against food loss and waste, and the reduction of food loss, help to improve the sustainability of the environment, while the ...
Specialization in food production affects global food security and food systems sustainability
(Elsevier, 2021-05)
Understanding specialization patterns of countries in food production can provide relevant insights for the evaluation and design of policies seeking to achieve food security and sustainability, which are key to reach ...
People and places shaping food procurement among recipients of Supplemental Nutrition Assistance Program (SNAP)
(Elsevier, 2018-09)
A key gap in existing food environment research is a more complex understanding of the interplay between physical and social contexts, including the influence of social networks on food habits. This mixed methods research ...
Escenarios sobre calidad e inocuidad en el sector productor de materias primas y alimentos elaborados en Argentina 2030
(Ministerio de Ciencia, Tecnología e Innovación Productiva, 2016)
El presente documento constituye una Síntesis Ejecutiva del Informe Final del proyecto Escenarios sobre exigencias de calidad e inocuidad en el sector productor de materias primas y alimentos elaborados en Argentina para ...
Effects of scarcity and excess of larval food on life history traits of Aedes aegypti (Diptera: Culicidae)
(Society for Vector Ecology, 2018-04)
Few studies have assessed the effects of food scarcity or excess on the life history traits of Aedes aegypti (L.) (Diptera: Culicidae) independently from larval density. We assessed immature survival, development time, and ...
Food safety
(Elsevier, 2017)
Food safety, in general terms, concerns every step of food production from farm to fork. Owing to several factors, such as changes in demographical and social conditions, access to information, and better understanding of ...
Urban retail food environments: Relative availability and prominence of exhibition of healthy vs. unhealthy foods at supermarkets in Buenos Aires, Argentina
(Multidisciplinary Digital Publishing Institute, 2021-02)
There is growing evidence that the food environment can influence diets. The present study aimed to assess the relative availability and prominence of healthy foods (HF) versus unhealthy products (UP) in supermarkets in ...
Chemical and physical deterioration of frozen foods
(Woodhead, 2010)
The basic principles of food freezing, including the properties of water and ice, the concepts of supercooling and glass transition, phase and state diagrams, ice formation mechanisms (nucleation and crystal growth), the ...
Sodium content in commonly consumed foods and its contribution to the daily intake
(MDPI, 2020-01)
Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt ...
Food manufacturing for babies and children: Editor’s perspective
(Springer, 2020)
Child feeding has been the focus of attention for various international, national and non-governmental organizations (NGOs), the most important of which is the United Nations International Children´s Emergency Fund (UNICEF). ...