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Organized according to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each and reviews how different packaging materials may influence time to failure and thus shelf life. Biobased packaging is examined in a separate chapter as is the impact of active packaging on shelf life. Packaging and the microbial shelf life of foods is the subject of another chapter, while a further chapter discusses shelf life testing methodology.

Methodology The impact of COVID-19 on health occurs through two main pathways: directly, as an infectious disease; and indirectly, as a risk factor, for example, through increases in mental health issues due to national lockdowns or delays to surgery, follow-ups and diagnoses through restrictions to vital healthcare services [6]. The COVID-19 outcomes model is outlined in Figure 1, with detailed information on health states, data input proxies and corresponding disability weights outlined in Table 1. When these cannot be calculated, it is preferred to use estimates of the mean duration of 7.79 days (95% uncertainty interval: 6.20–9.64 days) for lower respiratory tract infections from the GBD study, or to derive them from consultation with within-country clinical expert groups [17]. Additionally, if the granularity of data for community cases permits, the YLD disease model can be refined to include mild cases using a disability weight of 0.006 (95% uncertainty interval: 0.002–0.012) from the upper respiratory tract infections model.

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and -carotene leaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Early initiation of breastfeeding, duration, and exclusivity are internationally recommended practices to maximize impact in preventing and reducing the double burden of malnutrition, reducing child mortality and other morbidities, improving child development, and reducing health costs. The protection, promotion, and support of breastfeeding are also central to countries' commitments to the 2030 Agenda for Sustainable Development. Global progress in breastfeeding rates has been reported in past years. However, many children are still left behind and are not receiving the numerous benefits of breastfeeding. There are also relevant inequities in breastfeeding rates across global regions and countries and between groups from different socioeconomic statuses and cultural backgrounds within countries. These inequities are also extended to the frequency and availability of comparable standardized indicators worldwide. In 2023, globally, only 39% of the countries provided information on exclusive breastfeeding rates to the age of six months, and 7% assessed their overall breastfeeding support programs in the past five years. The increase in the coverage and frequency of monitoring globally agreed breastfeeding targets and the assessment of the impact of breastfeeding programs are imperative to providing breastfeeding support for all and increasing breastfeeding prevalence equitably. Breastfeeding can be an equalizer in society; no one should be left behind. Only this way can breastfeeding mums be celebrated in all their diversity and journeys, attending the 2024 World Breastfeeding Week call.  O início precoce da amamentação, duração e exclusividade são práticas recomendadas internacionalmente para maximizar o impacto na prevenção e redução do duplo fardo da desnutrição, reduzindo a mortalidade infantil e outras morbidades, melhorando o desenvolvimento infantil e reduzindo os custos de saúde. A proteção, promoção e apoio à amamentação também são centrais para os compromissos dos países com a Agenda 2030 para o Desenvolvimento Sustentável. O progresso global nas taxas de amamentação foi relatado nos últimos anos. No entanto, muitas crianças ainda são deixadas para trás e não estão recebendo os inúmeros benefícios da amamentação. Também há desigualdades relevantes nas taxas de amamentação em regiões e países globais e entre grupos de diferentes status socioeconômicos e origens culturais dentro dos países. Essas desigualdades também se estendem à frequência e disponibilidade de indicadores padronizados comparáveis ​​em todo o mundo. Em 2023, globalmente, apenas 39% dos países forneceram informações sobre as taxas de amamentação exclusiva até a idade de seis meses, e 7% avaliaram seus programas gerais de apoio à amamentação nos últimos cinco anos. O aumento na cobertura e frequência do monitoramento de metas de amamentação globalmente acordadas e a avaliação do impacto dos programas de amamentação são essenciais para fornecer suporte à amamentação para todos e aumentar a prevalência da amamentação de forma equitativa. A amamentação pode ser um equalizador na sociedade; ninguém deve ser deixado para trás. Somente dessa forma as mães que amamentam podem ser celebradas em toda a sua diversidade e jornadas, participando da convocação da Semana Mundial da Amamentação de 2024.

Microbiology and Technology of Fermented Foods While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject

Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in ~7 d, including ~5 d required for the determination of enzyme activities.Brodkorb et al. provide a standardized static in vitro protocol for the study of gastrointestinal food digestion and the analysis of digestion products.

While some powerful market players believe that transgenic foods are safe and necessary, there are social movements of resistance because they see risks to human health and the environment. Resistance can be understood as the way that individuals and groups practice an appropriation strategy in response to the structures of domination. Thus, the objective of this manuscript is to identify and discuss the actions of resistance to the transgenic food market carried out by Greenpeace and the Brazilian Institute for Consumer Protection. This research is characterized as qualitative and the corpus was composed of articles from Folha de S. Paulo, O Estado de S. Paulo and the websites of the two organizations, from 1998 to 2020. The data were analyzed using the analysis technique thematic. The results showed many actions over the years and that they were aimed at government and political agents, companies, the judiciary and individual consumers. We can say that the intentions of the actions were to prevent the market from existing. However, it was the articulation of organizations with different actors that made it possible for many of the actions to be successful. This research contributes to new resistance studies that take into account that the market is an arena with several agents, and that, in this context, the potential of social movements must be observed.

ABSTRACT This study analyzes the role of emotions in the food waste reduction behavior of Brazilian consumers. Based on a survey with 235 respondents and employing PLS-SEM as the analysis technique, it was found that consumers who feel more guilty about waste have more favorable attitudes toward mitigating food disposal in domestic environments. Similarly, anticipated pride directly impacted attitudes toward reducing food waste. These emotions also had indirect effects on waste reduction intention and behavior. In this study, psychological distance moderated the intention-behavior relationship, demonstrating that consumers are more likely to engage in sustainable practices when they perceive waste as a problem close to them. This study offers insights into strategies that can be used to mitigate wasteful behaviors. RESUMO Este estudo teve como objetivo analisar o papel das emoções no comportamento de redução do desperdício de alimentos dos consumidores brasileiros. A partir de uma pesquisa com 235 respondentes e empregando-se a PLS-SEM como técnica de análise, verificou-se que os consumidores que se sentem mais culpados em relação ao desperdício apresentam atitudes mais favoráveis às ações de mitigação do descarte de alimentos em ambientes domésticos. Igualmente, o orgulho antecipado impactou diretamente a atitude em relação à redução do desperdício alimentar. Essas emoções também apresentaram efeitos indiretos sobre a intenção e o comportamento de redução do desperdício. Neste estudo, a distância psicológica moderou a relação entre intenção-comportamento, demonstrando que é mais provável que os consumidores se envolvam em práticas sustentáveis quando percebem o desperdício como uma problemática próxima a eles mesmos. Esta pesquisa oferece insights sobre estratégias que podem ser utilizadas para mitigar os comportamentos de desperdício. RESUMEN Este estudio tuvo como objetivo analizar el papel de las emociones en el comportamiento de reducción del desperdicio de alimentos de los consumidores brasileños. A partir de una encuesta realizada a 235 encuestados y utilizando PLS-SEM como técnica de análisis, se encontró que los consumidores que se sienten más culpables por el desperdicio tienen actitudes más favorables hacia las acciones para mitigar el descarte de alimentos en los ambientes domésticos. Asimismo, el orgullo anticipado influyó directamente en las actitudes hacia la reducción del desperdicio de alimentos. Estas emociones también tuvieron efectos indirectos sobre la intención y el comportamiento de reducción del desperdicio. En este estudio, la distancia psicológica moderó la relación intención-comportamiento, lo que demuestra que es más probable que los consumidores adopten prácticas sostenibles cuando perciben el desperdicio como un problema cercano a ellos. Esta investigación ofrece información sobre estrategias que pueden utilizarse para mitigar los comportamientos de desperdicio.

Almond kernels can be mixed with apricot (Prunus armeniaca L.) seeds while preparing certain almond-based products such as marzipan, without an identifiable alteration in the final product's sensory attributes. Consequently, apricot kernels are the most commonly utilized almond substitutes for the economic adulteration of almonds. In the present work, the trnH-psbA intergenic spacer was evaluated as a potential PCR-based authenticity marker of almond. The barcode enabled the straightforward discrimination of almond and apricot in their blends, based on diagnostic length polymorphisms between the two closely related Prunus species. The proposed assay simultaneously amplifies and distinguishes almond- and apricot-specific trnH-psbA barcode fragments from mixed samples. The barcode size of almond segregates significantly from peach as well, which is a secondary source for the economic adulteration of almond kernels. The proposed trnH-psbA genotyping assay is easy and selective for the discrimination of almond from its potential adulterants when present as admixtures.

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly