Results 41 to 50 of about 25,598,393 (357)

Food Systems Disruptions

Journal of Agriculture, Food Systems, and Community Development, 2020
First paragraph: Our food system has been disrupted. Shopping at a grocery store during the COVID-19 pan­demic is not a pleasant experience, and, for some of the most vulnerable, it can be outright dangerous. It may become worse.
Jane Kolodinsky, Marilyn Sitaker, Lisa Chase, Diane Smith, Weiwei Wang   +4 more
doaj   +1 more source

Making food systems more resilient to food safety risks by including artificial intelligence, big data, and internet of things into food safety early warning and emerging risk identification tools.

Comprehensive Reviews in Food Science and Food Safety
To enhance the resilience of food systems to food safety risks, it is vitally important for national authorities and international organizations to be able to identify emerging food safety risks and to provide early warning signals in a timely manner ...
Wenjuan Mu, G. Kleter, Y. Bouzembrak, Eleonora Dupouy, Lynn J. Frewer, Fadi Naser, Radwan Al Natour, H. J. Marvin   +7 more
semanticscholar   +1 more source

Reverse thinking: taking a healthy diet perspective towards food systems transformations

Food Security, 2021
Food systems that deliver healthy diets without exceeding the planet’s resources are essential to achieve the worlds’ ambitious development goals.
Inga D. Brouwer, M. Liere, A. Brauw, P. Dominguez-Salas, A. Herforth, G. Kennedy, C. Lachat, E. Omosa, E. Talsma, Stephanie Vandevijvere, J. Fanzo, M. Ruel   +11 more
semanticscholar   +1 more source

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Foods
The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development ...
T. Varzakas, S. Smaoui
semanticscholar   +1 more source

Development of a dietary supplement with iron oxide nanoparticles and study of its chronic toxicity and biological effects

Пищевые системы
Anemia is a global public health problem, the main cause of which is iron deficiency in the body. The difficulty of enriching the diet with iron is explained by the oxidative nature of iron, which leads to undesirable sensory changes and a decrease in ...
A. S. Dydykin, E. R. Vasilevskaya, M. A. Aslanova, O. K. Derevitskaya, E. K. Polishchuk, N. V. Kupaeva, G. G. Moldovanov   +6 more
doaj   +1 more source

DIGGING DEEPER: New Thinking on “Regional”

Journal of Agriculture, Food Systems, and Community Development, 2018
First paragraphs: In 2010, we presented a set of arguments and assumptions supporting the value of regional thinking and the regional scale in food systems work in papers that we wrote under the aegis of the Northeast Sustainable Agriculture Working ...
Kate Clancy, Kathryn Z. Ruhf
doaj   +1 more source

Do not transform food systems on the backs of the rural poor

Food Security, 2022
Even prior to COVID, there was a considerable push for food system transformation to achieve better nutrition and health as well as environmental and climate change outcomes.
B. Davis, L. Lipper, P. Winters
semanticscholar   +1 more source

Lifestyle Behaviors and Cardiotoxic Treatment Risks in Adult Childhood Cancer Survivors

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Higher doses of anthracyclines and heart‐relevant radiotherapy increase cardiovascular disease (CVD) risk. This study assessed CVD and CVD risk factors among adult childhood cancer survivors (CCSs) across cardiotoxic treatment risk groups and examined associations between lifestyle behaviors and treatment risks.
Ruijie Li, Raquel Revuelta Iniesta, Alan R. Barker, Dimitris Vlachopoulos, Tomáš Sláma, Christina Schindera, Fabiën N. Belle   +6 more
wiley   +1 more source

Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms

Теория и практика переработки мяса
One of the microorganisms that cause spoilage of meat during its storage is the bacteria Pseudomonas. To prevent contamination of the finished products with these bacteria, it is important to find the places at the enterprise where they aggregate. Within
D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova   +4 more
doaj   +1 more source

THE SCIENTIFIC AND TECHNICAL CREATIVITY AND ITS ROLE IN THE FORMATION OF A SPECIALIST FOR THE FOOD INDUSTRY

Современная наука и инновации, 2023
Fruit and berry raw materials are a valuable source of nutrients and antioxidants in the diet of the population of the Sverdlovsk region.The objects of the study were gooseberry fruits represented by the following varieties: «Moonlight Night», «Beryll», «
V. M. Tiunov, A. V. Vyatkin
doaj   +1 more source