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Characterization and Determination of Nanoparticles in Commercial Processed Foods
Foods, 2021 A wide variety of foods manufactured by nanotechnology are commercially available on the market and labeled as nanoproducts. However, it is challenging to determine the presence of nanoparticles (NPs) in complex food matrices and processed foods. In this
Jin Yu +4 more
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Food systems governance should be preceded by food systems diplomacy [PDF]
Nature Food, 2022 The practice by which international actors consider and engage with negotiations that influence the food system — food systems diplomacy — has the potential to reframe the global food governance narrative to balance the health, social, environmental and economic domains of food systems.
Divya Himangi Garg +4 more
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Strengthening Governance and Institutional Capacity at the Nutrition-Food Supply Policy Nexus; Comment on “What Opportunities Exist for Making the Food Supply Nutrition Friendly? A Policy Space Analysis in Mexico” [PDF]
International Journal of Health Policy and Management, 2022 Cervantes et al have provided an insightful addition to the policy literature by identifying the contextual, political, and policy factors that create constraints and opportunities for putting nutrition at the center of the food supply chain policy ...
Sirinya Phulkerd
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Nanomaterials, 2021 Zinc oxide (ZnO) nanoparticles (NPs) are used as zinc supplements due to the nutritional value of Zn. The toxicity of ZnO NPs in the food industry is required to be elucidated because they have large surface area and high reactivity compared with bulk ...
Eun-Been Jung, Jin Yu, Soo-Jin Choi
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Interactions between ZnO Nanoparticles and Polyphenols Affect Biological Responses
Nanomaterials, 2022 Zinc oxide (ZnO) nanoparticles (NPs) are used as a food additive Zn supplement due to the role of Zn in biological functions. They are directly added to complex processed foods or Zn-fortified functional foods. Hence, the interactions between ZnO NPs and
Su-Bin Kim, Na-Kyung Yoo, Soo-Jin Choi
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Frontiers in Bioscience-Landmark, 2023 Background: Silicon dioxide (SiO2) and titanium dioxide (TiO2) are ones of the most widely used food additives as an anti-caking and a coloring agent, respectively, in the food industry.
Ri-Ye Kwon +3 more
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Energy and the food system [PDF]
Philosophical Transactions of the Royal Society B: Biological Sciences, 2010 Modern agriculture is heavily dependent on fossil resources. Both direct energy use for crop management and indirect energy use for fertilizers, pesticides and machinery production have contributed to the major increases in food production seen since the 1960s. However, the relationship between energy inputs and yields is not linear.
Woods, J +4 more
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Labor in the Food System: A View from INFAS
Journal of Agriculture, Food Systems, and Community Development, 2016 The Inter-institutional Network for Food, Agriculture and Sustainability (INFAS or "the Network"), initiated informally in 2008 and formalized in 2011, encompasses a broad group of practitioners, primarily in academic institutions, who work individually ...
Joanna Friesner +1 more
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ZnO Interactions with Biomatrices: Effect of Particle Size on ZnO-Protein Corona
Nanomaterials, 2017 Zinc oxide (ZnO) nanoparticles (NPs) have been widely used for food fortification, because zinc is essential for many enzyme and hormone activities and cellular functions, but public concern about their potential toxicity is increasing.
Jin Yu +4 more
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Innovation capacity, food system development, and the size of the agricultural research system
Frontiers in Sustainable Food Systems, 2023 IntroductionThis article contributes to a better understanding of the context in which agricultural R&D investment takes place in low- and middle-income countries, and how innovation capacity, the development of the food system, and the size of the ...
Alejandro Nin-Pratt, Gert-Jan Stads
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