Biopolymers exhibit unique properties and can be produced from plants’ and crops’ wastes. Cellulose has beenused for the production of sustainable materials, nevertheless due to the difficulty inherent to its extrac...Biopolymers exhibit unique properties and can be produced from plants’ and crops’ wastes. Cellulose has beenused for the production of sustainable materials, nevertheless due to the difficulty inherent to its extraction,several methods have been studied in order to optimize the process. Therefore, this paper reports the extractionof natural polymers from food sector agro-food wastes, including cellulose, following a green chemistry aproach.The cellulose extracted from pumpkin peel was acetylated and dispersed in a polylactic acid (PLA) matrix. Thedeveloped materials were characterized in terms of their structure, morphology and thermal stability. Theresults demonstrated the efficient chemical modification of cellulose and confirmed its good dispersion withinthe PLA matrix.展开更多
It is predicted that in the near future,private- sector standard will,like Tesco,Wal- Mart,Carrefour,still exit. China should modify its current legal regal disciplines' to make the private entities with regards f...It is predicted that in the near future,private- sector standard will,like Tesco,Wal- Mart,Carrefour,still exit. China should modify its current legal regal disciplines' to make the private entities with regards food safety. Probably the mechanism of government-private entities collaboration governance would be a best choice.展开更多
Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural productio...Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.展开更多
Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food...Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.展开更多
In Italy, and particularly in its southern area, super-markets and hyper-markets still represent an expanding retailing format, as they were introduced years later than in other western countries. Today, they have bec...In Italy, and particularly in its southern area, super-markets and hyper-markets still represent an expanding retailing format, as they were introduced years later than in other western countries. Today, they have become large retailers capable of influencing local development from an economic, social and urban perspective. The literature concerned with their effects on the local economy has focused on labour markets, price dynamics, and inter-type competition, neglecting their impact on macroeconomic factors such as GDP, value added specific sectors--agriculture, industry and services. This study tries to contribute to fill this gap by empirically investigating associations between key characteristics of these retailers and specific macroeconomic value added factors展开更多
文摘Biopolymers exhibit unique properties and can be produced from plants’ and crops’ wastes. Cellulose has beenused for the production of sustainable materials, nevertheless due to the difficulty inherent to its extraction,several methods have been studied in order to optimize the process. Therefore, this paper reports the extractionof natural polymers from food sector agro-food wastes, including cellulose, following a green chemistry aproach.The cellulose extracted from pumpkin peel was acetylated and dispersed in a polylactic acid (PLA) matrix. Thedeveloped materials were characterized in terms of their structure, morphology and thermal stability. Theresults demonstrated the efficient chemical modification of cellulose and confirmed its good dispersion withinthe PLA matrix.
文摘It is predicted that in the near future,private- sector standard will,like Tesco,Wal- Mart,Carrefour,still exit. China should modify its current legal regal disciplines' to make the private entities with regards food safety. Probably the mechanism of government-private entities collaboration governance would be a best choice.
文摘Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.
文摘Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.
文摘In Italy, and particularly in its southern area, super-markets and hyper-markets still represent an expanding retailing format, as they were introduced years later than in other western countries. Today, they have become large retailers capable of influencing local development from an economic, social and urban perspective. The literature concerned with their effects on the local economy has focused on labour markets, price dynamics, and inter-type competition, neglecting their impact on macroeconomic factors such as GDP, value added specific sectors--agriculture, industry and services. This study tries to contribute to fill this gap by empirically investigating associations between key characteristics of these retailers and specific macroeconomic value added factors
