Elsevier,
Trends in Food Science and Technology, Volume 113, July 2021
The use of grains as an alternative to wheat in breadmaking has rapidly grown in the last few years, driven by the Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals and milling by-products, such as bran, are of particular interest. The production of partially substituted or wheat-free bread is, however, a challenging task in terms of texture and flavour attributes.
Elsevier,
International Journal of Greenhouse Gas Control, Volume 108, June 2021
Carbon capture and storage can help achieve the sustainable development goals. It is a key enabler of goal 13 relating to combating climate change. It also enables provision of affordable energy and decarbonisation of industry. The capturing process has both positive and negative interactions with most sustainability goals.
Elsevier,
Current Developments in Nutrition, Volume 5, 1 June 2021
Anemia affects more than half of Nepalese children aged 6–59 months. Although prevalence varies year to year, the stability of observed risk factors suggests the need to focus on reducing gastrointestinal infection, promoting adequate household sanitation, and improving maternal and child health.
Energy and Buildings, Volume 241, 15 June 2021
The pre-use stage (construction) emissions of buildings occur in a short time. Wooden buildings seem to emit less compared to concrete ones in pre-use stage according to LCA. Green building certificates need to consider embodied emissions more exhaustively.
