Nitric oxide has been suggested to be involved in the regulation of fluid and nutrient homeostasis. In the present investigation, vasopressin and nitric oxide metabolite (nitrite and nitrate) levels were determined in plasma of male Wistar rats submitted to water or food deprivation for three days. Hematocrit and plasma sodium showed marked increase in dehydrated and starved rats. Potassium levels and plasma volume decreased in both treated groups. Plasma osmolality and vasopressin levels were significantly elevated in water deprived (362.8±7.1 mOsm/kg H₂O, 17.3±2.7 pg/ml, respectively, p<0.001) rats, but not in food deprived (339.9±5.0, 1.34±0.28) rats, compared to the controls (326.1±4.1, 1.47±0.32). The alterations observed in plasma vasopressin levels were related to plasma osmolality rather than plasma volume. Plasma levels of nitrite and nitrate were markedly increased in both water and food deprived rats (respectively, 2.19±0.29 mg/l and 2.22±0.17 mg/l <i>versus</i>1.33±0.19 mg/l, both p<0.01). There was a significant negative correlation between plasma nitrite and nitrate concentration and plasma volume. These results suggest that both dehydration and starvation increase plasma nitric oxide, probably by activation of nitric oxide synthases. The release of nitric oxide may participate in the regulation of the alteration in blood flow, fluid and nutrient metabolism caused by water deprivation or starvation.

(also in FYCS Descriptions). FSHN06-02, a 4–page factsheet by Keith R. Schneider, Renee Goodrich Schneider, and Douglas L. Archer, provides detailed guidelines to commercial producers and packers of fresh fruits and vegetables on how to use water in production and handling in order to produce a clean, safe product. Published by the UF Department of Food Science and Human Nutrition, November 2006. FSHN06-02/FS136: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water (ufl.edu)

(also in FYCS Descriptions). FSHN06-02, a 4–page factsheet by Keith R. Schneider, Renee Goodrich Schneider, and Douglas L. Archer, provides detailed guidelines to commercial producers and packers of fresh fruits and vegetables on how to use water in production and handling in order to produce a clean, safe product. Published by the UF Department of Food Science and Human Nutrition, November 2006. FSHN06-02/FS136: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water (ufl.edu)

(also in FYCS Descriptions). FSHN06-02, a 4–page factsheet by Keith R. Schneider, Renee Goodrich Schneider, and Douglas L. Archer, provides detailed guidelines to commercial producers and packers of fresh fruits and vegetables on how to use water in production and handling in order to produce a clean, safe product. Published by the UF Department of Food Science and Human Nutrition, November 2006. FSHN06-02/FS136: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water (ufl.edu)

In this paper we have shown that one of the most important characteristic of a packaging is protection of the wrapped product from the influences of the outer. A special emphasis has been put on the analysis of the importance of a packaging in the preventing steam and oxygen harm the product itself.

The Middle East and North Africa (MNA) region is one of the most water scarce regions in the world, with a regional annual average of 1,200 cubic meters per person (world average is close to 7,000). Water, not land, is now the limiting factor for improving agricultural production in the MNA region. Maximizing water productivity, not yield per unit of land, is, therefore, a better strategy for on-farm water management under such conditions. Raising water productivity requires integrated attention to improving technical, agronomic and management measures. Water User Associations greatly facilitate the implementation of integrated measures. Using satellite remote sensing technologies, planners and policy makers can make more effective decisions to ensure a stable supply of water for food and the environment. All MNA countries with the exception of Morocco are net importers of agricultural products. The greatest benefits for MNA will be generated by comprehensive domestic agricultural reforms, in tandem with higher market access in European and world markets. MNA governments will face issues relating to timing and sequencing of reforms. Given its current resources endowments and growth prospects, it is in the best interest for MNA countries to push towards proceeding with the liberalization of markets in developed countries. At the same time, they could ask for some sort of compensation for higher prices and lost preferences in the form of non-trade distorting financial schemes or even cash grants for those countries facing significant losses as a result. Countries will have to pay a particular attention to the implications of this gradual approach for government revenues, adjustment costs and credibility of reforms.

Nine lipid-based barrier films (three chocolates, acetomonopalmitine, white beeswax, and four commercial blends: two acetoglycerides/beeswax blends, two hydrogenated and fractionated vegetable oils) were characterised using classical water-related and physical properties of edible barriers, such as water vapour permeability, moisture adsorption isotherm, moisture effective diffusivity, surface hydrophobicity, firmness and solid fat content (20 7C). Classifications based on these properties were established and compared to the barrier efficiency under real conditions of use, i.e. in a model food product (cereal-based component – intermediary aw gel). Moisture migrations were performed using self-supported barriers (300 mm) and fitted with a predictive model based on Fick’s Second Law. White beeswax and acetoglycerides enabled the best extensions of the dry-component shelf life from 2 h to between 100 and 330 h. Moisture effective diffusivity and calculated water vapour permeabilitycombined to a mechanical property evaluation of the barrier were more discriminating to assess the barrier efficiency in the model food than the moisture sorption and experimental water vapour permeability. The importance of combining both waterrelated and physical characteristics of the barrier and the advantages of an integrated approach through the simulation of the material behaviour under its real conditions of use with the model are highlighted