Applied Food Research, Volume 2, June 2022
Brewer's spent grain (BSG), a protein-rich agro-industrial by-product, was used to develop edible film. The effect of pH and protein concentration on the physical properties of films were studied. While high pH favors the increase in the protein film's solubility, with increased tensile strength, elongation at break, and puncture strength; swelling capacity, water activity, and water vapor permeability (WVP) decreased with increasing pH. Increased concentrations of protein in films resulted in enhanced moisture content, mechanical properties, and water activity. Furthermore, the transparency values of films were increased by increasing pH and decreased by increasing the protein concentration.
, Food Policy, Volume 109, May 2022
Providing affordable access to enough healthy and safe food for an ever-more-affluent and growing world population has become more challenging in the face of climate change, rising income inequality a
Current Developments in Nutrition, Volume 6, 1 May 2022
Since the first-ever tax on junk foods was passed in 2014 the same-day purchasing patterns and trends on the Navajo Nation have improved and more than one-third of shoppers who were aware of the Healthy Diné Nation Act (HDNA) legislation attributed healthier shopping habits to the legislation, particularly related to beverages.
Current Developments in Nutrition, Volume 6, 1 April 2022
This paper concludes that the SIVESNU (Sistema de Vigilancia Epidemiológica de Salud y Nutrición) surveillance platform is a critical tool for government and partners, addresses key data gaps, and provides high-quality data used to monitor and improve public health in Guatemala.
The Lancet Planetary Health, Volume 6, April 2022