000			02699nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aFood Safety, Security, Sustainability and Nutrition as Priority Objectives of the Food Sector
546			_aEnglish[eng]
650			_aperceived consumer effectiveness||green food consumption||social trust theory||social ideal theory||psychological wellbeing||China||food additives||food industry||food safety||health impacts||maltitol||metabolism||sweeteners||consumer’s perceptions and attitudes||food security||natural food products||natural sweeteners||sustainability||food sovereignty||reindeer herding||food value chain||Indigenous peoples||COVID-19 pandemic||the Arctic||Western Siberia||Yamal-Nenets Autonomous Okrug||epistemic trust||risk perception||genetically modified food||public acceptance||partial least squares structural equation modeling||community-based intervention||diet||home food availability||home food environment||sugar sweetened beverages||fruit and vegetable intake||Mediterranean diet||Mediterranean diet pyramid||sustainable diets||environmental concerns||nutrition||food-based dietary guidelines||migrants||diabetes||food habits||culturally tailored diet||transcultural mediator||café||green ambience||Delphi method||indicator design||grain production||spatial–temporal characteristic||influencing factors||the Huang-Huai-Hai Plain||Crepis vesicaria L. subsp. taraxacifolia||nutritional value||phenolic profile||chicoric acid||antioxidant||anti-inflammatory||Brazil||community restaurants||food handlers||food insecurity||low-income||COVID-19||families||children||food acquisition||restaurants||biofilms||food microbiology||dietary guidelines||Mediterranean||the USA||Japan||Argentina||South Africa||egg quality traits||ginger||immunity||Japanese quail performance||halal food performance||availability||healthy/nutritional factor||accreditation||clean/safe/hygiene factor||trust||attachment||halal-friendly image||retention||muslim travelers||Escherichia coli||bacterial retention||surface topographies||meat exudate||wipe cleaning||conditioning film||Cape Verde||cereals||metals||dietary intake||risk assessment||Indigenous health||food systems||colonialism||community-based||participatory||n/a||dysphagia||the elderly||food products||processing||rheology||texture||capital endowment||ecological cognition||environment-friendly technology||adoption level||Hackman model||environmental health
700			_aRaposo, António||Ramos, Fernando||Raheem, Dele||Carrascosa Iruzubieta, Conrado Javier||Saraiva, Ariana
856			_uhttps://mdpi.com/books/pdfview/book/4704
942			_cEB
999			_c22064 _d22064