Emerging technologies for mycotoxins removal from foods: recent advances, roles in sustainable food consumption, and strategies for industrial applications

2021 ◽  
Author(s):  
Mohsen Gavahian ◽  
Shyang‐Chwen Sheu ◽  
Marciane Magnani ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Consumption ◽  
Emerging Technologies ◽  
Industrial Applications ◽  
Sustainable Food ◽  
Recent Advances

SUSTAINABLE FOOD CONSUMPTION AS LUXURY FASHION INSIGHTS FROM THE ORGANIC MARKET IN SOUTH KOREA

2017 ◽  
Vol 2017 ◽  
pp. 368-368
Author(s):  
Ilaisaane Fifita ◽  
◽  
Dayun Hong ◽  
Yuri Seo ◽  
Eunju Ko ◽  
...  
Keyword(s):  
South Korea ◽  
Food Consumption ◽  
Sustainable Food

Propane dehydrogenation: catalyst development, new chemistry, and emerging technologies

2021 ◽  
Author(s):  
Sai Chen ◽  
Xin Chang ◽  
Guodong Sun ◽  
Tingting Zhang ◽  
Yiyi Xu ◽  
...  
Keyword(s):  
Emerging Technologies ◽  
Propane Dehydrogenation ◽  
Catalyst Development ◽  
Recent Advances

This review describes recent advances in the propane dehydrogenation process in terms of emerging technologies, catalyst development and new chemistry.

scholarly journals Challenging the Status Quo through Social Influence: Changes in Sustainable Consumption through the Influence of Social Networks

2021 ◽  
Vol 13 (10) ◽  
pp. 5513
Author(s):  
Iljana Schubert ◽  
Judith I. M. de Groot ◽  
Adrian C. Newton
Keyword(s):  
Social Networks ◽  
Social Network ◽  
Social Influence ◽  
Food Consumption ◽  
Status Quo ◽  
Injunctive Norms ◽  
Sustainable Food ◽  
Consumption Choices ◽  
The Status ◽  
Consumption Practices

This study examines the influence of social network members (versus strangers) on sustainable food consumption choices to investigate how social influence can challenge the status quo in unsustainable consumption practices. We hypothesized that changes to individual consumption practices could be achieved by revealing ‘invisible’ descriptive and injunctive social norms. We further hypothesized that it matters who reveals these norms, meaning that social network members expressing their norms will have a stronger influence on other’s consumption choices than if these norms are expressed by strangers. We tested these hypotheses in a field experiment (N = 134), where participants discussed previous sustainable food consumption (revealing descriptive norms) and its importance (revealing injunctive norms) with either a stranger or social network member. We measured actual sustainable food consumption through the extent to which participants chose organic over non-organic consumables during the debrief. Findings showed that revealed injunctive norms significantly influenced food consumption, more so than revealed descriptive norms. We also found that this influence was stronger for social network members compared to strangers. Implications and further research directions in relation to how social networks can be used to evoke sustainable social change are discussed.

scholarly journals Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?

2020 ◽  
Vol 12 (16) ◽  
pp. 6525
Author(s):  
Kai Victor Hansen ◽  
Lukasz Andrzej Derdowski
Keyword(s):  
Nursing Homes ◽  
Food Consumption ◽  
Food Waste ◽  
National Level ◽  
Health Issues ◽  
Sustainable Food ◽  
People With Dementia ◽  
Quasi Experimental ◽  
Color Combinations ◽  
The Right

The problem of unsustainable food consumption among vulnerable residents of nursing homes who suffer from dementia is often multifaceted. From an individual perspective, people with dementia who do not finish their meals are likely to encounter serious health issues associated with malnutrition. Moreover, at the institutional level, nursing homes generate tons of nonrecoverable food waste each year, impairing not only their economic position but also the natural and social environment at large. The purpose of this study is to explore the possibility of reducing food waste in Norwegian nursing homes by appraising how large this reduction could be as one replaces traditional dining white porcelain with plates with diverse color combinations. A quasi-experimental method was adopted. The results of the pilot study were extrapolated to the annual amount of food wasted at the national level. The findings indicate that, on average, 26% of food was thrown away when served on white plates compared to only 9% when served on one of the colored plate options tested. Nationally, approximately 992.6 tons of food per year could potentially be saved with only a single change, ultimately ameliorating the unsustainable food consumption problem among residents of nursing homes.

Industrial Applications of Surfactants, and Surfactants in Emerging Technologies

1991 ◽  
pp. 621-637 ◽  
Author(s):  
M. J. Hou ◽  
Sai H. Hui ◽  
F. F. Ling ◽  
T. D. Hancock ◽  
C. R. Olson ◽  
...  
Keyword(s):  
Emerging Technologies ◽  
Industrial Applications
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