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.
Held in partnership with the University of Johannesburg, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
Held in partnership with the University of São Paulo, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
Food is essential to provide energy for human cellular metabolism, and is usually made from plants or animals.
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals.
Background: Stunting rates in children younger than 5 years are among the most important health indicators globally.
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals.
After World War II, the evolution of Europe's agro-food system has been marked by intensified use of synthetic fertilizers, territorial specialization, and integration in global food and feed markets.
This review article assesses evidences published in the past two years on the links among slow-onset events, food security and poverty as well as the strategies focused on reducing specific problems,
Elsevier, Current Opinion in Environmental Sustainability, Volume 50, June 2021
The association of melting Himalayan glaciers and planetary health is complex.

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