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Consumer understanding and nutritional communication: key issues in the context of the new EU legislation [PDF]
, 2009 Background Nutrition communication by means of nutrition and health claims and otherwise, holds the potential to contribute to public health by stimulating informed healthier food choices and enhanced healthfocussed competition in the market place ...
Trijp, J.C.M., van
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Bulgarian Journal of Veterinary Medicine, 2020 The main microbiological hazards of raw milk cheese are associated with Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its high nutritional value, cheese is an excellent medium for the growth of these pathogens. This study was
D. R. Bangieva
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Mycotoxin Regulatory Status in Africa: A Decade of Weak Institutional Efforts
Toxins, 2022 Food safety problems are a major hindrance to achieving food security, trade, and healthy living in Africa. Fungi and their secondary metabolites, known as mycotoxins, represent an important concern in this regard. Attempts such as agricultural, storage,
Cynthia Adaku Chilaka +4 more
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Land, 2020 Food is wasted throughout the entire food supply chain—from agricultural production to the household level. This has negative impacts on natural resources and the environment. At the same time, food waste is undermining the global target of food security.
Beatrice Garske +4 more
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BMC Medicine, 2023 Background The current food system in England promotes a population diet that is high in fat, sugar and salt (HFSS). To address this, the UK government has implemented legislation to restrict the promotion of HFSS products in prominent locations (e.g ...
Sarah Muir +5 more
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Growing in Glasgow: Innovative practices and emerging policy pathways for urban agriculture [PDF]
, 2017 Driven by shared concerns about climate change, social justice and health and wellbeing, Urban Agriculture (UA) is an emergent global movement. In this paper, we present an exploratory case study of UA practice on the Southside of Glasgow, UK that traced
Bunn, Christopher, White, James T.
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CONSUMER RELATED THEORIES AND THE RIGHT TO INFORMED CHOICE FOR CONSUMER IN NANO FOOD CONSUMPTION
UUM Journal of Legal Studies, 2022 The use of nanomaterials in food-by-food producers has increased in today’s modern society. Food that contains nanomaterials is known as nano food, which is associated with both benefits and risks.
Muhammad Iqram bin Zulkupri +3 more
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Histamine Level in Freshwater and Marine Fish Sold in Bulgarian Markets
Journal of Food Quality and Hazards Control, 2020 Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage.
D. Bangieva, D. Stratev, T. Stoyanchev
doaj
Algae as Food in Europe: An Overview of Species Diversity and Their Application
Foods, 2022 Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber,
Madalena Caria Mendes +20 more
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Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, 2014 This study aimed to analyze the household measures reported on labels of processed foods, taking into account their adequacy with the type of food and their relationship with the declared serving size.
Nathalie Kliemann +3 more
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