Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector

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...

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Detalhes bibliográficos
Formato:	Online
Idioma:	inglês
Publicado em:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Assuntos:	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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Acesso em linha:	ONIX_20220111_9783036522906_917
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Food Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector

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