{"title":"Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study","authors":"E. Okpala, L. Manning, R. Baines","doi":"10.1080/87559129.2021.2012793","DOIUrl":"https://doi.org/10.1080/87559129.2021.2012793","url":null,"abstract":"ABSTRACT This narrative review paper considers the link between poverty and food security in urban and rural Nigeria, with emphasis on the economic (food availability & accessibility), social (people related factors) and environmental (effective resource use) implications. This study suggests that appropriate governance mechanisms must be put in place while developing strategies and policies to address problems of poverty and food insecurity in Nigeria. Improving infrastructure, mitigating the impact of continuing population growth, and uneven distribution of income, and identifying opportunities for education are important components to consider in developing food security policies and strategies for the Nigerian people.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89928825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review","authors":"J. Dehghannya, M. Ngadi","doi":"10.1080/87559129.2023.2245030","DOIUrl":"https://doi.org/10.1080/87559129.2023.2245030","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75562654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari
{"title":"Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides","authors":"T. J. Ashaolu, C. Lee, Joseph O. Ashaolu, Ozgur Tarhan, H. Pourjafar, S. Jafari","doi":"10.1080/87559129.2023.2238814","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238814","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73987257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare
{"title":"A Review on Textural Quality Analysis of Dried Food Products","authors":"S. Siddiqui, Pratiksha Shrestha, N. Awad, M. Mortas, S. N. Povetkin, P. Pathare","doi":"10.1080/87559129.2023.2238071","DOIUrl":"https://doi.org/10.1080/87559129.2023.2238071","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85125728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Properties and Biological Effects of Curcumin in Food Product Development","authors":"Wing-Fu Lai, Dahong Zhang, O. S. Reddy, W. Wong","doi":"10.1080/87559129.2023.2221342","DOIUrl":"https://doi.org/10.1080/87559129.2023.2221342","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86704709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Contrast Analysis and Multilevel Modeling in Food Science: A Case Study on Apples","authors":"M. V. van Boekel","doi":"10.1080/87559129.2023.2228000","DOIUrl":"https://doi.org/10.1080/87559129.2023.2228000","url":null,"abstract":"","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86332601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Dried Meat Products Obtained by Different Methods from Past to Present","authors":"Elif Aykın Dinçer","doi":"10.1080/87559129.2021.1956944","DOIUrl":"https://doi.org/10.1080/87559129.2021.1956944","url":null,"abstract":"ABSTRACT Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, offering various superiorities over conventional ones, have been developed around the globe.","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.8,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77606066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}