Editorial, producing foods and ingredients through valorization of agro-industrial by-products
There are currently a number of factors that prompt us to question or rethink our food systems (Eames-Sheavly et al., 2011): rapid population growth; disparity in access to nutrients, due to a lack or an inadequate balance of them; changes in consumption habits; scarcity of certain natural resources...
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| Formatua: | article |
| Hizkuntza: | ingelesa |
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2022
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| Sarrera elektronikoa: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32671 |
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| _version_ | 1868890120532262912 |
|---|---|
| author | ARCIA, PATRICIA |
| author2 | HERNANDO, ISABEL |
| author2_role | author |
| author_browse | ARCIA, PATRICIA HERNANDO, ISABEL |
| author_facet | ARCIA, PATRICIA HERNANDO, ISABEL |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | En: Frontiers in Food Science and Technology, Section Food Characterization, 2. DOI: https://doi.org/10.3389/frfst.2022.1072695 |
| dc.creator.none.fl_str_mv | ARCIA, PATRICIA HERNANDO, ISABEL |
| dc.date.none.fl_str_mv | 2022-01-01 |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32671 32671 urn:ISBN:69595 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | https://doi.org/10.3389/frfst.2022.1072695 info:eu-repo/semantics/openAccess CC BY CC BY |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ELABORACIÓN DE ALIMENTOS RESIDUOS AGRÍCOLAS |
| dc.title.none.fl_str_mv | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article Publicado info:eu-repo/semantics/publishedVersion |
| description | There are currently a number of factors that prompt us to question or rethink our food systems (Eames-Sheavly et al., 2011): rapid population growth; disparity in access to nutrients, due to a lack or an inadequate balance of them; changes in consumption habits; scarcity of certain natural resources, and the non-use of others; and the significant amount of food that is thrown away (Global Panel on Agriculture and Food Systems for Nutrition, 2016). Another important factor is the volume of by-products that many agro-industries generate, which are discarded as waste, directly impacting the environment (Sanchez Lopez et al., 2022), (Rumaihi et al., 2020). More information is needed about the new paradigm of staying healthy through food and, as a society, evaluating whether our diet is sustainable. Subsequently, it will be necessary to improve traditional foods so that they sustainably fulfill the role of keeping us healthy while respecting the customs and habits of our population (WHO, 2020). Making security and nutrition a central priority when assessing the sustainability of food systems will help break the vicious cycle of malnutrition and disease, and help policymakers turn data into action (World Health Organization, 2022). Linking this priority to food sustainability systems is the search for value alternatives, such as by-products generated and discarded by agro-industries. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | anni_89b66cedd2ed7ded3ba0a0316a8babbb |
| identifier_str_mv | 32671 urn:ISBN:69595 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | anni |
| network_name_str | oai-lr-anni |
| oai_identifier_str | oai:PMBOAI:32671 |
| publishDate | 2022 |
| publishDateSort | 2022 |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | https://doi.org/10.3389/frfst.2022.1072695 CC BY CC BY |
| spelling | Editorial, producing foods and ingredients through valorization of agro-industrial by-productsARCIA, PATRICIAHERNANDO, ISABELELABORACIÓN DE ALIMENTOSRESIDUOS AGRÍCOLASThere are currently a number of factors that prompt us to question or rethink our food systems (Eames-Sheavly et al., 2011): rapid population growth; disparity in access to nutrients, due to a lack or an inadequate balance of them; changes in consumption habits; scarcity of certain natural resources, and the non-use of others; and the significant amount of food that is thrown away (Global Panel on Agriculture and Food Systems for Nutrition, 2016). Another important factor is the volume of by-products that many agro-industries generate, which are discarded as waste, directly impacting the environment (Sanchez Lopez et al., 2022), (Rumaihi et al., 2020). More information is needed about the new paradigm of staying healthy through food and, as a society, evaluating whether our diet is sustainable. Subsequently, it will be necessary to improve traditional foods so that they sustainably fulfill the role of keeping us healthy while respecting the customs and habits of our population (WHO, 2020). Making security and nutrition a central priority when assessing the sustainability of food systems will help break the vicious cycle of malnutrition and disease, and help policymakers turn data into action (World Health Organization, 2022). Linking this priority to food sustainability systems is the search for value alternatives, such as by-products generated and discarded by agro-industries.2022-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=3267132671urn:ISBN:69595reponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del UruguayengEn: Frontiers in Food Science and Technology, Section Food Characterization, 2. DOI: https://doi.org/10.3389/frfst.2022.1072695https://doi.org/10.3389/frfst.2022.1072695info:eu-repo/semantics/openAccessCC BYCC BYoai:PMBOAI:326712026-06-16T06:18:37Z |
| spellingShingle | Editorial, producing foods and ingredients through valorization of agro-industrial by-products ARCIA, PATRICIA ELABORACIÓN DE ALIMENTOS RESIDUOS AGRÍCOLAS |
| status_str | publishedVersion |
| title | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| title_full | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| title_fullStr | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| title_full_unstemmed | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| title_short | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| title_sort | Editorial, producing foods and ingredients through valorization of agro-industrial by-products |
| topic | ELABORACIÓN DE ALIMENTOS RESIDUOS AGRÍCOLAS |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32671 |