Search results for "Food systems"
showing 10 items of 63 documents
El modelo cooperativo de sistemas agroalimentarios de innovación: el caso ANECOOP y el sistema citrícola valenciano
2015
English title: The cooperative model of agri-food innovation systems: ANECOOP and the Valencian citrus industry; International audience; Globalisation brings pressure on regional production systems to become regional production and innovation systems in order to maintain their competitiveness. However, the heterogeneity of the companies in these systems makes it difficult to respond to these challenges and obliges the response to be collective and mesoeconomic. To date, there has been a defence of the leadership of some private companies and other intermediaries such as business associations as vehicles of this process, but the part that cooperatives play in it has barely been studied. This…
Innovative technologies for encapsulation of Mediterranean plants extracts
2017
Abstract Background High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach The …
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
2019
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non‐Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross‐system transfers have occurred naturally in the past. We revie…
Transformation of agricultural landscapes in the Anthropocene: Nature's contributions to people, agriculture and food security
2020
Fil: Vanbergen, Adam J. Université de Bourgogne Franche-Comté. AgroSup Dijon. Agroécologie. Francia. Fil: Aizen, Marcelo A. Universidad Nacional del Comahue. Instituto de Investigaciones en Biodiversidad y Medioambiente. Rio Negro, Argentina. Fil: Aizen, Marcelo A. Consejo Nacional de Investigaciones Científicas y Técnicas de Argentina. Instituto de Investigaciones en Biodiversidad y Medioambiente. Rio Negro, Argentina. Fil: Cordeau, Stephane. Université de Bourgogne Franche-Comté. AgroSup Dijon. Agroécologie. Francia. Fil: Garibaldi, Lucas A. Universidad Nacional de Río Negro. Instituto de Investigaciones en Recursos Naturales, Agroecología y Desarrollo Rural. Río Negro, Argentina. Fil: Ga…
Food Processing at a Crossroad
2019
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic…
Towards more sustainable food systems. Addressing food waste at school canteens
2018
Food Waste is a global significant issue for ethical, environmental and economic reasons, while its management is difficult due to its frequent low visibility. Individual choices and preferences are closely related to the generation of food waste although likely to be modified through education and awareness campaigns. In particular, school canteens are big generators of food waste and, at the same time, provide a great opportunity to improve habits regarding nutrition and education on sustainability, thus impacting the future of the food system. The end purpose of this research is identifying the causes of food waste and unveiling best practices towards its reduction. To achieve this goal,…
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.
2019
Salt reduction in foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interaction, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness per…
Motives for buying local, organic food through English box schemes
2018
Purpose The purpose of this paper is to explain the growing interest of English consumers in local organic food sold through box schemes, by providing insights into the motives of customers of such schemes and examining the relationship with their awareness about problems of the agro-food system. Design/methodology/approach A mixed methods approach combined in-depth interviews with 22 box scheme customers with a quantitative survey of 416 consumers, analysed by means of principal component analysis and an ordered logit model. Findings Consumers of small local organic box schemes in England are both altruistically and hedonistically motivated. This includes a strong political motivation to …
Development of new food and pharmaceutical products: Nutraceuticals and food additives
2020
The market of nutraceuticals and foods elaborated with natural additives are constantly growing and leading researchers and professionals of pharmaceutical and food industry to develop new products and reconsider the formulation of processed food. However, these products can only be insert into the market after extensive and well-performed scientific studies that clarify the mechanisms by which bioactive compounds can improve health status beyond nutrition or can replace conventional food additives perceived as "unhealthy" or "unfamiliar" by consumers. Therefore, scientific evidence regarding the actual health benefits and preservation/enhancement of food attributes are the crucial step in …
A discursive analysis of oppositional interpretations of the agro-food system: A case study of Latvia
2015
Abstract This article critically reflects on the literature that addresses the complexity of food systems, which is often caught in application of simplistic binary oppositions of local vs. global, short vs. long, sustainable vs. intensive, etc. It then goes on to show, through a case study analysis of food-system discourses in Latvia how the binary oppositions surrounding with food systems, are actually mobilised in a specific national context. Agro-food systems are often explained through binary opposing knowledge systems that, depending on the theoretical affiliation of the author, might be called frames, narratives or discourses. These powerful instruments are used to explain, and often…