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dc.contributor.editorRaposo, António
dc.contributor.editorRamos, Fernando
dc.contributor.editorRaheem, Dele
dc.contributor.editorCarrascosa Iruzubieta, Conrado Javier
dc.contributor.editorSaraiva, Ariana
dc.date.accessioned2022-01-11T13:51:43Z
dc.date.available2022-01-11T13:51:43Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036522906_917
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/77085
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCV Food & society
dc.subject.otherperceived consumer effectiveness
dc.subject.othergreen food consumption
dc.subject.othersocial trust theory
dc.subject.othersocial ideal theory
dc.subject.otherpsychological wellbeing
dc.subject.otherChina
dc.subject.otherfood additives
dc.subject.otherfood industry
dc.subject.otherfood safety
dc.subject.otherhealth impacts
dc.subject.othermaltitol
dc.subject.othermetabolism
dc.subject.othersweeteners
dc.subject.otherconsumer’s perceptions and attitudes
dc.subject.otherfood security
dc.subject.othernatural food products
dc.subject.othernatural sweeteners
dc.subject.othersustainability
dc.subject.otherfood sovereignty
dc.subject.otherreindeer herding
dc.subject.otherfood value chain
dc.subject.otherIndigenous peoples
dc.subject.otherCOVID-19 pandemic
dc.subject.otherthe Arctic
dc.subject.otherWestern Siberia
dc.subject.otherYamal-Nenets Autonomous Okrug
dc.subject.otherepistemic trust
dc.subject.otherrisk perception
dc.subject.othergenetically modified food
dc.subject.otherpublic acceptance
dc.subject.otherpartial least squares structural equation modeling
dc.subject.othercommunity-based intervention
dc.subject.otherdiet
dc.subject.otherhome food availability
dc.subject.otherhome food environment
dc.subject.othersugar sweetened beverages
dc.subject.otherfruit and vegetable intake
dc.subject.otherMediterranean diet
dc.subject.otherMediterranean diet pyramid
dc.subject.othersustainable diets
dc.subject.otherenvironmental concerns
dc.subject.othernutrition
dc.subject.otherfood-based dietary guidelines
dc.subject.othermigrants
dc.subject.otherdiabetes
dc.subject.otherfood habits
dc.subject.otherculturally tailored diet
dc.subject.othertranscultural mediator
dc.subject.othercafé
dc.subject.othergreen ambience
dc.subject.otherDelphi method
dc.subject.otherindicator design
dc.subject.othergrain production
dc.subject.otherspatial–temporal characteristic
dc.subject.otherinfluencing factors
dc.subject.otherthe Huang-Huai-Hai Plain
dc.subject.otherCrepis vesicaria L. subsp. taraxacifolia
dc.subject.othernutritional value
dc.subject.otherphenolic profile
dc.subject.otherchicoric acid
dc.subject.otherantioxidant
dc.subject.otheranti-inflammatory
dc.subject.otherBrazil
dc.subject.othercommunity restaurants
dc.subject.otherfood handlers
dc.subject.otherfood insecurity
dc.subject.otherlow-income
dc.subject.otherCOVID-19
dc.subject.otherfamilies
dc.subject.otherchildren
dc.subject.otherfood acquisition
dc.subject.otherrestaurants
dc.subject.otherbiofilms
dc.subject.otherfood microbiology
dc.subject.otherdietary guidelines
dc.subject.otherMediterranean
dc.subject.otherthe USA
dc.subject.otherJapan
dc.subject.otherArgentina
dc.subject.otherSouth Africa
dc.subject.otheregg quality traits
dc.subject.otherginger
dc.subject.otherimmunity
dc.subject.otherJapanese quail performance
dc.subject.otherhalal food performance
dc.subject.otheravailability
dc.subject.otherhealthy/nutritional factor
dc.subject.otheraccreditation
dc.subject.otherclean/safe/hygiene factor
dc.subject.othertrust
dc.subject.otherattachment
dc.subject.otherhalal-friendly image
dc.subject.otherretention
dc.subject.othermuslim travelers
dc.subject.otherEscherichia coli
dc.subject.otherbacterial retention
dc.subject.othersurface topographies
dc.subject.othermeat exudate
dc.subject.otherwipe cleaning
dc.subject.otherconditioning film
dc.subject.otherCape Verde
dc.subject.othercereals
dc.subject.othermetals
dc.subject.otherdietary intake
dc.subject.otherrisk assessment
dc.subject.otherIndigenous health
dc.subject.otherfood systems
dc.subject.othercolonialism
dc.subject.othercommunity-based
dc.subject.otherparticipatory
dc.subject.othern/a
dc.subject.otherdysphagia
dc.subject.otherthe elderly
dc.subject.otherfood products
dc.subject.otherprocessing
dc.subject.otherrheology
dc.subject.othertexture
dc.subject.othercapital endowment
dc.subject.otherecological cognition
dc.subject.otherenvironment-friendly technology
dc.subject.otheradoption level
dc.subject.otherHackman model
dc.subject.otherenvironmental health
dc.titleFood Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2289-0
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036522906
oapen.relation.isbn9783036522890
oapen.pages379
oapen.place.publicationBasel, Switzerland


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