Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Bibliographic Details
Main Authors:	Serafim Bakalis, Vasilis P. Valdramidis, Dimitrios Argyropoulos, Lilia Ahrne, Jianshe Chen, P.J. Cullen, Enda Cummins, Ashim K. Datta, Christos Emmanouilidis, Tim Foster, Peter J. Fryer, Ourania Gouseti, Almudena Hospido, Kai Knoerzer, Alain LeBail, Alejandro G. Marangoni, Pingfan Rao, Oliver K. Schlüter, Petros Taoukis, Epameinondas Xanthakis, Jan F.M. Van Impe
Format:	Article
Language:	English
Published:	Elsevier 2020-11-01
Series:	Current Research in Food Science
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927120300241

Similar Items

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food
by: Piyush Kumar Jha, et al.
Published: (2017-10-01)

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis
by: Norah A. Alshammari, et al.
Published: (2021-07-01)

Changes during Food Freezing and Frozen Storage
by: Maria Giannakourou, et al.
Published: (2021-10-01)

Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
by: Malik, N., et al.
Published: (2018)

Editorial to the special issue on the 35th EFFoST international conference in future foods “Future Food for Healthy Individuals, Resilient Communities, and Global Food Security”
by: Petros Taoukis, et al.
Published: (2023-12-01)

Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures
by: Malik, N., et al.
Published: (2020)

Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions
by: Maria Giannakourou, et al.
Published: (2020-06-01)

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage
by: Maria C. Giannakourou, et al.
Published: (2020-08-01)

Food banking and emergency food aid: expanding the definition of local food environments and systems
by: Claire Thompson, et al.
Published: (2019-01-01)

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
by: Ourania Gouseti, et al.
Published: (2023-06-01)

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art
by: Davy Verheyen, et al.
Published: (2021-09-01)

Engineering properties of foods /
by: Rao, M. A. 1937-, et al.
Published: (2005)

Assessment and evaluation of emergency remote teaching for a project-based assignment on the production of eco-innovative food products – a case study
by: Maria Katsouli, et al.
Published: (2023-04-01)

Modelling potential human exposure to the urease inhibitor NBPT through the environment-food pathway
by: Aishwarya Ray, et al.
Published: (2023-09-01)

Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring
by: Theofania Tsironi, et al.
Published: (2015-10-01)

O CICLO DA DESIGUALDADE SALARIAL E O PAPEL DO MERCADO DA VIVENDA
by: LAURA HOSPIDO
Published: (2018-09-01)

Numerical Studies of Transport Properties in Heterogeneous Food Systems
by: Courtois Peggy, et al.
Published: (2006-10-01)

An Alternative Approach to Non-Log-Linear Thermal Microbial Inactivation: Modelling the Number of Log Cycles Reduction with Respect to Temperature
by: Vasilis Panagiotis Valdramidis, et al.
Published: (2005-01-01)

Engineering properties of foods /
by: Rao, M. A., 1937-, editor, et al.
Published: (2014)

Ultra processed foods and cancer
by: Francesco Visioli, et al.
Published: (2024-03-01)

The Use of Porous Silica Particles as Carriers for a Smart Delivery of Antimicrobial Essential Oils in Food Applications
by: David J. Sullivan, et al.
Published: (2021-11-01)

A participatory approach to model the neighbourhood food environment
by: Amanda Karapici, et al.
Published: (2024-01-01)

Consumers’ knowledge and use of nutritional information on food labels
by: Ana Carolina Bail Morais, et al.
Published: (2020-04-01)

Recent trends in non-invasive in situ techniques to monitor bacterial colonies in solid (model) food
by: Maria eMartinez Lobete, et al.
Published: (2015-03-01)

Associations between the food environment and food and drink purchasing using large-scale commercial purchasing data: a cross-sectional study
by: Alexandra Kalbus, et al.
Published: (2023-01-01)

Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe
by: Eliot Jones-Garcia, et al.
Published: (2022-07-01)

Community Food Systems: Strengthening the Research-to-Practice Continuum
by: David C. Campbell, et al.
Published: (2016-08-01)

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
by: Derossi, A, et al.
Published: (2024)

Removal notice to “Oleosome interfacial engineering to enhance their functionality in foods” [Curr. Res. Food Sci. 6 (2023) 100465]
by: Saeed M. Ghazani, et al.
Published: (2023-01-01)

Oleosome interfacial engineering to enhance their functionality in foods
by: Saeed M. Ghazani, et al.
Published: (2024-01-01)

Feeding spinach thylakoids to rats modulates the gut microbiota, decreases food intake and affects the insulin response
by: Caroline Montelius, et al.
Published: (2013-01-01)

REMOVED: Oleosome interfacial engineering to enhance their functionality in foods
by: Saeed M. Ghazani, et al.
Published: (2023-01-01)

School and Web 2.0: a critical perspective
by: Neil Selwyn, et al.
Published: (2009-12-01)

Eulerian-Lagrangian finite element modelling of food flow-fracture in the stomach to engineer digestion
by: Skamniotis, CG, et al.
Published: (2020)

SMARTCHAIN - towards innovation - driven and smart solutions in short food supply chains
by: Francisco Javier Casado Hebrard, et al.
Published: (2022-07-01)

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems
by: Davy Verheyen, et al.
Published: (2020-01-01)

The heat is on: Consumers modify their oral processing behavior when eating spicy foods
by: Cong Lyu, et al.
Published: (2023-01-01)

Local Food, Food Democracy, and Food Hubs
by: Allison Perrett, et al.
Published: (2016-10-01)

Out-of-home food outlets and area deprivation: case study in Glasgow, UK
by: Cummins Steven, et al.
Published: (2005-10-01)

The Influence of Food Delivery Application Attributes in Developing e-Loyalty: The Mediating Role of e-Satisfaction
by: Wandoko Wanda, et al.
Published: (2023-01-01)