| 1. |
- Canali, Massimo, et al.
(författare)
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Food Waste Drivers in Europe, from Identification to Possible Interventions
- 2017
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Ingår i: Sustainability. - : MDPI AG. - 2071-1050. ; 9
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Tidskriftsartikel (refereegranskat)abstract
- The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy), and Social (related to consumers’ behaviours and lifestyles). Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A) inherent characteristics of food; (B) social and economic factors; (C) individual non-readily changeable behaviours; (D) other priorities targeted by private and public stakeholders; (E) diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be more promptly changed. Such diversification of causes calls for specific monitoring systems, targeted policy measures, and actions of individual stakeholders at each stage of the food supply chain.
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| 2. |
- Robertson, Jim, et al.
(författare)
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Controlling the nutrient profile of fruits and vegetables during prolonged storage prior to processing
- 2009
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Ingår i: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management. ; , s. 337-342
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Konferensbidrag (refereegranskat)abstract
- The seasonal nature of fruit and vegetable crops requires either that supply is maintained over a wide geographical distribution range or that produce can be stored relatively long term. We have shown that relatively long term storage of fruit and vegetables can be undertaken with little deterioration in texture and without compromising microbiological safety. Associated experiments, to test produce from different geographical locations have also been undertaken. The availability of fruits and vegetables for processing offers the opportunity to develop novel products, with improved quality and stability for transport and shelf-life. The effect of transport and storage on nutrient profile was studied in carrots, broccoli and tomatoes. Phytochemicals assayed include carotene, lycopene, folate, and ascorbic acid. The plant cell wall composition, free sugars and fibre content have also been determined. In carrot (mg/g dry weight), -carotene was ?0.7mg; ascorbic acid ?0.3mg, sugars ?500mg, and dietary fibre ?300mg. In broccoli, corresponding nutrients were: ascorbic acid up to 8.6mg, folate ?0.005mg, sugars ?250mg, and dietary fibre ?400mg. In tomato, corresponding nutrients were: lycopene ?0,8mg, ascorbic acid ?2.5 mg, sugars ?480mg, and dietary fibre ?400mg. The storage conditions chosen were temperatures of 2-4°C and relative humidity between 70 and 99%, depending on the raw materials. During storage, little change was found in sample compositions post harvest. Fully ripe tomatoes had lost some lycopene but vitamin C in broccoli increased during storage. Although total dietary fibre content did not change during storage there was a noted modification to constituent pectic polysaccharides; shown as a loss of pectic arabinan andgalactan in carrot. The results show that carefully controlled storage conditions were appropriate for the purpose of maintenance or enhancement of nutritional and textural properties. However, shelf life of produce may be compromised by transport conditions. It is therefore recommended to keep transport time short and to ensure that optimum storage conditions can be maintained during transport. Preliminary results indicate that transport rather than storage conditions are the major problem in maintaining product nutrient profile and microbiological quality prior to processing.
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| 3. |
- van Buggenhout, Sandra, et al.
(författare)
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Structural design of natural plant based foods to promote nutritional quality
- 2012
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 4. |
- Niemi, MEK, et al.
(författare)
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- 2021
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swepub:Mat__t
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| 5. |
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- 2019
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Tidskriftsartikel (refereegranskat)
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| 6. |
- Kanai, M, et al.
(författare)
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- 2023
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swepub:Mat__t
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