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Martine J. Barons, Lael E. Walsh, Edward E. Salakpi and Linda Nichols
The EU Green Deal requires the reduction in pesticides and fertilisers in food crop production, whilst the sustainable development goals require reductions in food loss and food waste. In a complex and interacting system like the food system, these goals...
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Jie Pei, Pengyu Liu, Huajun Fang, Xinyu Gao, Baihong Pan, Haolin Li, Han Guo and Feng Zhang
Surface ozone (O3) pollution is an emerging environmental abiotic stress that poses substantial risks to crop yield losses and food security worldwide, and especially in China. However, the O3-induced detrimental effects on double-season rice have rarely...
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Roengchai Tansuchat, Tanachai Pankasemsuk, Chanita Panmanee, Tanapol Rattanasamakarn and Konnika Palason
Aligned with Sustainable Development Goal 12 and Sub-Indicator 12.3.1.a, this study rigorously examines food loss dynamics in the longan value chain?encompassing the stages from production to wholesale. Longan, a key commodity in Thailand?s national food...
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Ashish Manandhar, Paschal Milindi and Ajay Shah
Grain storage loss is a major contributor to post-harvest losses and is one of the main causes of food insecurity for smallholder farmers in developing countries. Thus, the objective of this review is to assess the conventional and emerging grain storage...
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Peter J. Jacques and Jessica Racine Jacques
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Thiago Guilherme Péra, Fernando Vinícius da Rocha and José Vicente Caixeta Filho
Reducing food losses presents an opportunity to enhance food security, minimize waste, and improve profitability within the production sector. Creating awareness among various stakeholders in the value chain about the significance of reducing postharvest...
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George Katsaros and Petros Taoukis
The results of this work quantitatively confirm the significant shelf-life extension, even at potentially deviating cold chain conditions, of high quality meat products, by post packaging high pressure processing, resulting in meat products loss and wast...
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Marie-Therese Khalil, Joseph Matta, Mateja Videm?ek, Damir Karpljuk and Maja Me?ko
The objective of the research is to identify the different factors of Lebanese culture that interfere with weight loss therapy and assist the field of nutrition in homogenising in a standardised manner the protocol of Medical Nutrition Therapy (MNT). The...
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Akhmad Adi Sulianto, Ilham Putra Adiyaksa, Yusuf Wibisono, Elena Khan, Aleksei Ivanov, Aleksandr Drannikov, Kadir Ozaltin and Antonio Di Martino
Here, we describe and assess a method for reusing specific food waste to make hydrogels, which can be employed to improve the efficacy of agrochemicals and water. It represents an approach for tackling current challenges, such as food waste, water manage...
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Vojtech Ilko, Dominika Sosnová, Petra Hru?ová, Jakub Fi?nar, ?tepán Czornyj, Marek Dole?al, Kristina Nakonechna and Zuzana Réblová
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes an...
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César Augusto Terán-Chaves, Julio Martín Duarte-Carvajalino, Claudia Ipaz-Cuastumal, Alexander Vega-Amante and Sonia Mercedes Polo-Murcia
Climate variability is a major threat to maize (Zea mays) crops in Colombia, posing a risk to food security and compliance with Sustainable Development Goals. Therefore, this study aimed to assess the physical vulnerability of maize crops to climate vari...
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Rana N. Jawarneh
Urban expansion and loss of primarily agricultural land are two of the challenges facing Jordan. Located in the most productive agricultural area of Jordan, Greater Irbid Municipality (GIM) uncontrolled urban growth has posed a grand challenge in both su...
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Iván M. Lucich, Mauricio G. Villena, María José Quinteros
Pág. 153 - 169
The growth of urban areas adjacent to forest areas, as well as international trade growth, has accelerated the demand for food. These areas of growth have led to the deforestation of tropical forests, a process that contributes negatively to climate chan...
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Hamna Waheed, Waseem Akram, Saif ul Islam, Abdul Hadi, Jalil Boudjadar and Noureen Zafar
The agriculture sector plays a crucial role in supplying nutritious and high-quality food. Plant disorders significantly impact crop productivity, resulting in an annual loss of 33%. The early and accurate detection of plant disorders is a difficult task...
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Jeb S. Fields, James S. Owen, Jr., Alexa Lamm, James Altland, Brian Jackson, Lorence Oki, Jayesh B. Samtani, Youbin Zheng and Kristopher S. Criscione
Many specialty crop growers are transitioning high-value crops from in-ground production to soilless culture due to the diminishing availability of fumigants, increasing pest pressure, extreme weather, and the need for flexible production practices. The ...
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Alinor Abdi Osman and Gumataw Kifle Abebe
This study investigates the phenomenon of forced displacement in Somalia over the past few decades and its implications for the livelihoods and food security of IDP communities. Employing a mixed-method approach, the study draws on various theories to in...
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José L. S. Pereira, Telma Costa, Vitor Figueiredo, Francisco Marques, Adelaide Perdigão, Isabel Brás, Maria E. F. Silva and Dulcineia F. Wessel
Composting is one of the best organic waste management techniques, with zero waste; however, it generates environmental impacts. The objective of this study was to evaluate the emission of NH3, N2O, CO2, and CH4 from the composting of olive, elderberry, ...
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Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami and Majid Mounir
The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms...
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Hamed Ahari, Amir Ali Anvar, Maryam Ataee and Mohammad Naeimabadi
Over the past decade, there has been an increasing demand for ?ready-to-cook? and ?ready-to-eat? foods, encouraging food producers, food suppliers, and food scientists to package foods with minimal processing and loss of nutrients during food processing....
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