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Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security最新文献

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The Nutritional and Health Potential of Blackjack (Bidens pilosa l.) 二十一点(Bidens pilosa l.)的营养和保健潜力
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 2019-01-01 DOI: 10.4018/IJARPHM.2019010104
R. Mboya
{"title":"The Nutritional and Health Potential of Blackjack (Bidens pilosa l.)","authors":"R. Mboya","doi":"10.4018/IJARPHM.2019010104","DOIUrl":"https://doi.org/10.4018/IJARPHM.2019010104","url":null,"abstract":"Blackjack (bidens pilosa l.) grows naturally as a perennial herb across the world, especially in tropical regions, and it is used in many parts of the world for treating illnesses such as diarrhea, indigestion, wounds, and respiratory infections. Blackjack's agricultural and pharmaceutical benefits have been well studied by scientists, following which several suggestions for using it as a source of supplements and alternative antibiotics have been made. Moreover, blackjack is edible but very much underutilized for food purposes. In this article, the author reviews the advantages and disadvantages of blackjack and argues for the deliberation of promoting its use for food.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126651754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Normality, Naturalness, Necessity, and Nutritiousness of the New Meat Alternatives 新的肉类替代品的正常性、自然性、必要性和营养性
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-5225-7350-0.CH002
Diana Bogueva, Kurt Schmidinger
{"title":"Normality, Naturalness, Necessity, and Nutritiousness of the New Meat Alternatives","authors":"Diana Bogueva, Kurt Schmidinger","doi":"10.4018/978-1-5225-7350-0.CH002","DOIUrl":"https://doi.org/10.4018/978-1-5225-7350-0.CH002","url":null,"abstract":"In the West, meat is acceptable, tasty, delicious, palatable, and enjoyable. It has a well-established position in the consumers' food habits shaping the taste of the affluent eating culture and accepted as normal, natural, necessary, and nutritious. Although recent scientific evidence recognizes that meat has a high negative environmental impact, there is still lack of attention on the fact that we live on a planet with limited resources which need to be preserved. Part of this is a transition to more sustainable consumption habits and diets. This chapter examines the social readiness and acceptability of new meat alternatives as normal, natural, necessary, and nutritious amongst Gen Y and Gen Z consumers. It concludes that a reduction in meat consumption should be an essential part of creating a more sustainable diet in light of the projected increase of the world population, expected human health benefits, and improved environmental wellbeing of the planet.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"2019 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125297145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Technologies for Monitoring the Safety of Perishable Food Products 易腐食品安全监测技术
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-5225-7894-9.CH009
P. Gaspar, Pedro Dinho da Silva, L. Andrade, J. Nunes, C. E. Santo
{"title":"Technologies for Monitoring the Safety of Perishable Food Products","authors":"P. Gaspar, Pedro Dinho da Silva, L. Andrade, J. Nunes, C. E. Santo","doi":"10.4018/978-1-5225-7894-9.CH009","DOIUrl":"https://doi.org/10.4018/978-1-5225-7894-9.CH009","url":null,"abstract":"Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among them, time-temperature integrators (TTI). Temperature is a major factor affecting food quality and safety during its life cycle. This parameter can be monitored using TTI devices on food packages, allowing users to know the thermal exposure. This chapter addresses food safety issues, namely factors related to microbial growth responsible for food deterioration. Moreover, TTI monitoring technologies are also described, focusing on features, advantages, disadvantages, applicability, and product examples. Analysis of the current state of TTI and technological evolution, a prediction is provided for future TTI devices designed for more assertive, traceable, safe, and quality food products.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114393593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Determinants of Agricultural Production in Romania 罗马尼亚农业生产的决定因素
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-5225-5739-5.CH001
A. Zaharia, Simona Roxana Pătărlăgeanu
{"title":"Determinants of Agricultural Production in Romania","authors":"A. Zaharia, Simona Roxana Pătărlăgeanu","doi":"10.4018/978-1-5225-5739-5.CH001","DOIUrl":"https://doi.org/10.4018/978-1-5225-5739-5.CH001","url":null,"abstract":"Agriculture plays an important part in the worldwide challenges, such as sustainable development, climate change, high level of greenhouse gas emissions, food security and safety, overpopulation, social welfare, and natural resource depletion. This chapter examines a panel data approach to determine the contribution of several factors on the agricultural output in terms of value and of yield. Different regression models were established for the analysis at territorial level in Romania. Some findings suggest a negative influence of the excessive drought years on the cereals yield while a statistical relevance could not be found for the influence of the excessively rainy years. Still, further studies should be conducted on analyzing the influence of the environmental and social factors on the agricultural economic output.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123609271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Technical Equipment of Agricultural Production 农业生产技术装备
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-1042-1.ch006
M. Khudzhatov, A. Arskiy
{"title":"Technical Equipment of Agricultural Production","authors":"M. Khudzhatov, A. Arskiy","doi":"10.4018/978-1-7998-1042-1.ch006","DOIUrl":"https://doi.org/10.4018/978-1-7998-1042-1.ch006","url":null,"abstract":"The guarantee of a sufficient food supply is one of the challenges in both international and national economic security. Development of world agriculture is impossible without using advanced technologies. Their application in agriculture depends on the security of agricultural producers with highly effective agricultural machinery for which agricultural engineering serves. Agricultural engineering is an important element of the agro-industrial complex of any state providing it with necessary machinery and equipment. One of the important directions of the establishment of food security is the development of agricultural engineering. In this regard, the chapter analyses the current state of the world market of agricultural machinery; develops the methodology of assessment of the competitiveness of agricultural machinery in the domestic market; and elaborates the definition of effective methods of management of logistics costs at the operation of agricultural machinery.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121956496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Food and Environment 食物与环境
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-5354-1.ch053
P. P. Gomes
{"title":"Food and Environment","authors":"P. P. Gomes","doi":"10.4018/978-1-7998-5354-1.ch053","DOIUrl":"https://doi.org/10.4018/978-1-7998-5354-1.ch053","url":null,"abstract":"Recent studies related the link between food consumption and impacts on environment and health. These may present variations according to the dietary patterns of different populations. This chapter assesses the impacts of six dietary patterns while emphasizing protein overconsumption and sustainability of food systems in a world where one billion people are hungry and several more suffer from conditions related to obesity. The chapter shows the nutritional disparity existent in different dietary patterns and potential to make changes. Changes in dietary patterns are an opportunity to contribute for environmental and health benefits. The analysis was based on a set of environmental indicators such as greenhouse gas (GHG) emissions and land use demand, while providing a nutritional balance. The methodology comprehended a life cycle assessment in order to quantify the GHG emissions and the land use demand for food production. Finally, a review is made to focus on the benefits of shifting from current diet patterns to more sustainable ones, such as the Mediterranean.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115532889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Special Legume-Based Food as a Solution to Food and Nutrition Insecurity Problem in the Arctic 解决北极地区粮食和营养不安全问题的特殊豆科食品
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-5225-6954-1.CH027
A. Veber, S. Leonova, N. Kazydub, I. Simakova, L. Nadtochii
{"title":"Special Legume-Based Food as a Solution to Food and Nutrition Insecurity Problem in the Arctic","authors":"A. Veber, S. Leonova, N. Kazydub, I. Simakova, L. Nadtochii","doi":"10.4018/978-1-5225-6954-1.CH027","DOIUrl":"https://doi.org/10.4018/978-1-5225-6954-1.CH027","url":null,"abstract":"Amid the progressing growth in the world's population, changing climate conditions, and increasing demand, food production transforms to ensure food security for the mankind. On the national level, the concept of food security is defined as an economic and agro-industrial capacity of a country, which allows the people consuming environmentally friendly and healthy food products on a continuing basis, at reasonable prices, and above the scientifically based nutrition threshold. In circumpolar territories, the people are especially vulnerable to food and nutrition insecurity due to a number of reasons, including severe climate, underdevelopment of local agricultural production, heavy reliance on imported food, higher nutrition requirements, among others. This chapter discusses the potential of legume-based food products to contribute to the improvement of food and nutrition security in northern communities.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115544709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Ecological Chemistry Aspects of Food Safety 食品安全的生态化学方面
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-1241-8.ch022
R. Sturza
{"title":"Ecological Chemistry Aspects of Food Safety","authors":"R. Sturza","doi":"10.4018/978-1-7998-1241-8.ch022","DOIUrl":"https://doi.org/10.4018/978-1-7998-1241-8.ch022","url":null,"abstract":"The presented results reflect the researches carried out over the last decade, having as their object the soil, water, vegetal raw materials, and wines from the Republic of Moldova. The analysis of the possible anthropogenic contamination (NAA method) demonstrated the absence of systematic soil pollution. A total of 30 elements were determined in soil samples and the soil-leaves-fruit transfer factors were calculated. Approximately 3000 samples of local wines have been analysed to determine the residual quantities of pesticides. POPs were not found in any of the wine samples. In most of the examined cases (> 60% of samples), the lack of organic pesticide residues was observed. The migration of phthalates into different solutions from polymeric materials (PVC, rubber) and the influence of the temperature on the extraction rate were investigated. It has been shown that the contamination with phthalate residues occurs predominantly at the stage of grape processing, technological treatment, and storage.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128600188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Resource-Saving Technology of Dehydration of Fruit and Vegetable Raw Materials 果蔬原料脱水资源节约型技术
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-1042-1.ch015
I. Simakova, V. Strizhevskaya, I. Vorotnikov, F. Pertsevyi
{"title":"Resource-Saving Technology of Dehydration of Fruit and Vegetable Raw Materials","authors":"I. Simakova, V. Strizhevskaya, I. Vorotnikov, F. Pertsevyi","doi":"10.4018/978-1-7998-1042-1.ch015","DOIUrl":"https://doi.org/10.4018/978-1-7998-1042-1.ch015","url":null,"abstract":"Thousands of tons of fruit and vegetables are lost annually during harvesting, transportation, and storage. Meanwhile, there is a problem of insufficient consumption of fruit and vegetables in the diet of modern people which results in an increase in the occurrence of alimentary-dependent diseases. One of the possible solutions to these two interrelated problems is the development of a technology of processing of substandard raw materials directly at the harvesting site. This study aims at the development of the technology of dehydration of fruit and vegetables applicable in a field. The economic effect of the proposed solution is contingent on the reduction of losses at the stage of cleaning and saving water resources and saving transportation and storage costs.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126513546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Biopreservatives for Improved Shelf-Life and Safety of Dairy Products 提高乳制品保质期和安全性的生物防腐剂
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-5354-1.ch010
T. Singh, S. Pophaly, Ruby Siwach
{"title":"Biopreservatives for Improved Shelf-Life and Safety of Dairy Products","authors":"T. Singh, S. Pophaly, Ruby Siwach","doi":"10.4018/978-1-7998-5354-1.ch010","DOIUrl":"https://doi.org/10.4018/978-1-7998-5354-1.ch010","url":null,"abstract":"Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.","PeriodicalId":289028,"journal":{"name":"Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123016194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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