TY  - GEN
AU  - Raposo,António
AU  - Ramos,Fernando
AU  - Raheem,Dele
AU  - Carrascosa Iruzubieta,Conrado Javier
AU  - Saraiva,Ariana
AU  - Raposo,António
AU  - Ramos,Fernando
AU  - Raheem,Dele
AU  - Carrascosa Iruzubieta,Conrado Javier
AU  - Saraiva,Ariana
TI  - Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
SN  - books978-3-0365-2289-0
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Food & society
KW  - perceived consumer effectiveness
KW  - green food consumption
KW  - social trust theory
KW  - social ideal theory
KW  - psychological wellbeing
KW  - China
KW  - food additives
KW  - food industry
KW  - food safety
KW  - health impacts
KW  - maltitol
KW  - metabolism
KW  - sweeteners
KW  - consumer's perceptions and attitudes
KW  - food security
KW  - natural food products
KW  - natural sweeteners
KW  - sustainability
KW  - food sovereignty
KW  - reindeer herding
KW  - food value chain
KW  - Indigenous peoples
KW  - COVID-19 pandemic
KW  - the Arctic
KW  - Western Siberia
KW  - Yamal-Nenets Autonomous Okrug
KW  - epistemic trust
KW  - risk perception
KW  - genetically modified food
KW  - public acceptance
KW  - partial least squares structural equation modeling
KW  - community-based intervention
KW  - diet
KW  - home food availability
KW  - home food environment
KW  - sugar sweetened beverages
KW  - fruit and vegetable intake
KW  - Mediterranean diet
KW  - Mediterranean diet pyramid
KW  - sustainable diets
KW  - environmental concerns
KW  - nutrition
KW  - food-based dietary guidelines
KW  - migrants
KW  - diabetes
KW  - food habits
KW  - culturally tailored diet
KW  - transcultural mediator
KW  - café
KW  - green ambience
KW  - Delphi method
KW  - indicator design
KW  - grain production
KW  - spatial-temporal characteristic
KW  - influencing factors
KW  - the Huang-Huai-Hai Plain
KW  - Crepis vesicaria L. subsp. taraxacifolia
KW  - nutritional value
KW  - phenolic profile
KW  - chicoric acid
KW  - antioxidant
KW  - anti-inflammatory
KW  - Brazil
KW  - community restaurants
KW  - food handlers
KW  - food insecurity
KW  - low-income
KW  - COVID-19
KW  - families
KW  - children
KW  - food acquisition
KW  - restaurants
KW  - biofilms
KW  - food microbiology
KW  - dietary guidelines
KW  - Mediterranean
KW  - the USA
KW  - Japan
KW  - Argentina
KW  - South Africa
KW  - egg quality traits
KW  - ginger
KW  - immunity
KW  - Japanese quail performance
KW  - halal food performance
KW  - availability
KW  - healthy/nutritional factor
KW  - accreditation
KW  - clean/safe/hygiene factor
KW  - trust
KW  - attachment
KW  - halal-friendly image
KW  - retention
KW  - muslim travelers
KW  - Escherichia coli
KW  - bacterial retention
KW  - surface topographies
KW  - meat exudate
KW  - wipe cleaning
KW  - conditioning film
KW  - Cape Verde
KW  - cereals
KW  - metals
KW  - dietary intake
KW  - risk assessment
KW  - Indigenous health
KW  - food systems
KW  - colonialism
KW  - community-based
KW  - participatory
KW  - n/a
KW  - dysphagia
KW  - the elderly
KW  - food products
KW  - processing
KW  - rheology
KW  - texture
KW  - capital endowment
KW  - ecological cognition
KW  - environment-friendly technology
KW  - adoption level
KW  - Hackman model
KW  - environmental health
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/4704
UR  - https://directory.doabooks.org/handle/20.500.12854/77085
ER  -