LEADER 06481nam 2201933z- 450 001 9910557503903321 005 20231214133408.0 035 $a(CKB)5400000000044517 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77085 035 $a(EXLCZ)995400000000044517 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (379 p.) 311 $a3-0365-2290-5 311 $a3-0365-2289-1 330 $aThe 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $aperceived consumer effectiveness 610 $agreen food consumption 610 $asocial trust theory 610 $asocial ideal theory 610 $apsychological wellbeing 610 $aChina 610 $afood additives 610 $afood industry 610 $afood safety 610 $ahealth impacts 610 $amaltitol 610 $ametabolism 610 $asweeteners 610 $aconsumer's perceptions and attitudes 610 $afood security 610 $anatural food products 610 $anatural sweeteners 610 $asustainability 610 $afood sovereignty 610 $areindeer herding 610 $afood value chain 610 $aIndigenous peoples 610 $aCOVID-19 pandemic 610 $athe Arctic 610 $aWestern Siberia 610 $aYamal-Nenets Autonomous Okrug 610 $aepistemic trust 610 $arisk perception 610 $agenetically modified food 610 $apublic acceptance 610 $apartial least squares structural equation modeling 610 $acommunity-based intervention 610 $adiet 610 $ahome food availability 610 $ahome food environment 610 $asugar sweetened beverages 610 $afruit and vegetable intake 610 $aMediterranean diet 610 $aMediterranean diet pyramid 610 $asustainable diets 610 $aenvironmental concerns 610 $anutrition 610 $afood-based dietary guidelines 610 $amigrants 610 $adiabetes 610 $afood habits 610 $aculturally tailored diet 610 $atranscultural mediator 610 $acafe? 610 $agreen ambience 610 $aDelphi method 610 $aindicator design 610 $agrain production 610 $aspatial-temporal characteristic 610 $ainfluencing factors 610 $athe Huang-Huai-Hai Plain 610 $aCrepis vesicaria L. subsp. taraxacifolia 610 $anutritional value 610 $aphenolic profile 610 $achicoric acid 610 $aantioxidant 610 $aanti-inflammatory 610 $aBrazil 610 $acommunity restaurants 610 $afood handlers 610 $afood insecurity 610 $alow-income 610 $aCOVID-19 610 $afamilies 610 $achildren 610 $afood acquisition 610 $arestaurants 610 $abiofilms 610 $afood microbiology 610 $adietary guidelines 610 $aMediterranean 610 $athe USA 610 $aJapan 610 $aArgentina 610 $aSouth Africa 610 $aegg quality traits 610 $aginger 610 $aimmunity 610 $aJapanese quail performance 610 $ahalal food performance 610 $aavailability 610 $ahealthy/nutritional factor 610 $aaccreditation 610 $aclean/safe/hygiene factor 610 $atrust 610 $aattachment 610 $ahalal-friendly image 610 $aretention 610 $amuslim travelers 610 $aEscherichia coli 610 $abacterial retention 610 $asurface topographies 610 $ameat exudate 610 $awipe cleaning 610 $aconditioning film 610 $aCape Verde 610 $acereals 610 $ametals 610 $adietary intake 610 $arisk assessment 610 $aIndigenous health 610 $afood systems 610 $acolonialism 610 $acommunity-based 610 $aparticipatory 610 $adysphagia 610 $athe elderly 610 $afood products 610 $aprocessing 610 $arheology 610 $atexture 610 $acapital endowment 610 $aecological cognition 610 $aenvironment-friendly technology 610 $aadoption level 610 $aHackman model 610 $aenvironmental health 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aRaposo$b Anto?nio$4edt$00 702 $aRamos$b Fernando$4edt 702 $aRaheem$b Dele$4edt 702 $aCarrascosa Iruzubieta$b Conrado Javier$4edt 702 $aSaraiva$b Ariana$4edt 702 $aRaposo$b Anto?nio$4oth 702 $aRamos$b Fernando$4oth 702 $aRaheem$b Dele$4oth 702 $aCarrascosa Iruzubieta$b Conrado Javier$4oth 702 $aSaraiva$b Ariana$4oth 906 $aBOOK 912 $a9910557503903321 996 $aFood Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector$93036796 997 $aUNINA