Green Food Processing Techniques - Chapter 1: Green food processing: concepts, strategies, and tools
Green Food Processing Techniques, Preservation, Transformation and Extraction, 2019, Pages 1-21
This book chapter addresses SDGs 3 and 12 by explaining green food processing concepts, strategies, and tools.
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The #SDGBookClub helps children learn about the Sustainable Development Goals. The book club presents a selection of books for children aged 5-12 on each of the goals. Check out the books that have been selected in support of Goal 3 - Good Health and Wellbeing.
Objective: To report various components of health system responsiveness among poor internal migrants who availed the government health facilities in 13 Indian cities.
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For seventy years, mass plastic production and waste mismanagement have resulted in huge pollution of the environment, including the marine environment.
Background: Globally, there are more than 150 million international migrant workers—individuals who are employed outside of their country of origin—comprising the largest international migrant group.
This paper assesses the role of hepatitis B and hepatitis C on chronic liver disease according to age, gender and ethnicity.
This chapter addresses SDG10 and SDG3 by looking at studies on sleep disparities and the roles of discrimination and ethnic/racial identity.
Green Food Processing Techniques - Chapter 1: Green food processing: concepts, strategies, and tools
Green Food Processing Techniques: Preservation, Transformation and Extraction, 2019, Pages 1-21
Advancing SDGs 3, 9 and 12, this chapter gives an overview of green food processing concepts, strategies and tools.