Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
Raposo, António
Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (379 p.)
Open Access
The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.
Creative Commons
English
books978-3-0365-2289-0 9783036522906 9783036522890
10.3390/books978-3-0365-2289-0 doi
Research & information: general
Biology, life sciences
Food & society
perceived consumer effectiveness green food consumption social trust theory social ideal theory psychological wellbeing China food additives food industry food safety health impacts maltitol metabolism sweeteners consumer's perceptions and attitudes food security natural food products natural sweeteners sustainability food sovereignty reindeer herding food value chain Indigenous peoples COVID-19 pandemic the Arctic Western Siberia Yamal-Nenets Autonomous Okrug epistemic trust risk perception genetically modified food public acceptance partial least squares structural equation modeling community-based intervention diet home food availability home food environment sugar sweetened beverages fruit and vegetable intake Mediterranean diet Mediterranean diet pyramid sustainable diets environmental concerns nutrition food-based dietary guidelines migrants diabetes food habits culturally tailored diet transcultural mediator café green ambience Delphi method indicator design grain production spatial-temporal characteristic influencing factors the Huang-Huai-Hai Plain Crepis vesicaria L. subsp. taraxacifolia nutritional value phenolic profile chicoric acid antioxidant anti-inflammatory Brazil community restaurants food handlers food insecurity low-income COVID-19 families children food acquisition restaurants biofilms food microbiology dietary guidelines Mediterranean the USA Japan Argentina South Africa egg quality traits ginger immunity Japanese quail performance halal food performance availability healthy/nutritional factor accreditation clean/safe/hygiene factor trust attachment halal-friendly image retention muslim travelers Escherichia coli bacterial retention surface topographies meat exudate wipe cleaning conditioning film Cape Verde cereals metals dietary intake risk assessment Indigenous health food systems colonialism community-based participatory n/a dysphagia the elderly food products processing rheology texture capital endowment ecological cognition environment-friendly technology adoption level Hackman model environmental health
Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (379 p.)
Open Access
The future food systems will have to provide food and nutrition security while facing unprecedented sustainability challenges: this underlines the need for a transition to more sustainable food systems. Taking into account these premises and considering the complexity of food systems, this book aims to present original research articles, reviews, and commentaries concerning the following:Advancements in food and beverage;Dietary supplements, nutraceuticals, and functional food;Food allergy and public health;Food and nutritional toxicology;Food biotechnology and food processing;Food microbiology and food safety;Food packaging;Food safety and food inspection;Food security and environmental impacts;Food waste management;Nutrition and metabolism;Sustainable food systems and agro-ecological food production.
Creative Commons
English
books978-3-0365-2289-0 9783036522906 9783036522890
10.3390/books978-3-0365-2289-0 doi
Research & information: general
Biology, life sciences
Food & society
perceived consumer effectiveness green food consumption social trust theory social ideal theory psychological wellbeing China food additives food industry food safety health impacts maltitol metabolism sweeteners consumer's perceptions and attitudes food security natural food products natural sweeteners sustainability food sovereignty reindeer herding food value chain Indigenous peoples COVID-19 pandemic the Arctic Western Siberia Yamal-Nenets Autonomous Okrug epistemic trust risk perception genetically modified food public acceptance partial least squares structural equation modeling community-based intervention diet home food availability home food environment sugar sweetened beverages fruit and vegetable intake Mediterranean diet Mediterranean diet pyramid sustainable diets environmental concerns nutrition food-based dietary guidelines migrants diabetes food habits culturally tailored diet transcultural mediator café green ambience Delphi method indicator design grain production spatial-temporal characteristic influencing factors the Huang-Huai-Hai Plain Crepis vesicaria L. subsp. taraxacifolia nutritional value phenolic profile chicoric acid antioxidant anti-inflammatory Brazil community restaurants food handlers food insecurity low-income COVID-19 families children food acquisition restaurants biofilms food microbiology dietary guidelines Mediterranean the USA Japan Argentina South Africa egg quality traits ginger immunity Japanese quail performance halal food performance availability healthy/nutritional factor accreditation clean/safe/hygiene factor trust attachment halal-friendly image retention muslim travelers Escherichia coli bacterial retention surface topographies meat exudate wipe cleaning conditioning film Cape Verde cereals metals dietary intake risk assessment Indigenous health food systems colonialism community-based participatory n/a dysphagia the elderly food products processing rheology texture capital endowment ecological cognition environment-friendly technology adoption level Hackman model environmental health