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[Water content and water activity in food]
1992
Dufour, D. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France). SAR, Systemes Agro-Alimentaires et Ruraux)
Addressing the water and food crisis through innovations in water and food research
2011
CGIAR Challenge Program on Water and Food
Water, food, and irrigation Полный текст
2023
Hoogesteger, Jaime | Suhardiman, Diana | Veldwisch, Gert Jan | Hidalgo-Bastidas, Juan Pablo | Boelens, Rutgerd
Irrigated agriculture plays a central role in global food production as it provides resilience to rainfall variability, increased productivity and production security. However, it has also gone hand in hand with serious socio-environmental challenges. Large-scale irrigated agricultural production, which depends on both surface and groundwater resources, has encountered several technical and managerial challenges. It has led to widespread environmental deterioration through drying and polluting rivers, lakes, wetlands, and aquifers. At the same time, irrigated agricultural production has been increasingly commodified, specialized and globalized through large commercial farming enterprises, contract farming and international agro-export chains. This has led to widespread processes of land and water accumulation and related socio-environmental inequities in many regions of the world. In contraposition to this tendency peasant irrigated production plays a key role in producing for local and regional fresh food markets. In this context, we explore a few innovative and promising grassroots initiatives that spring from peasant agriculture. These are agro-ecology, farmer-led irrigation development and peri-urban agriculture, all initiatives that rest on the creation of local food production and marketing networks. Finally, this book chapter closes by setting out critical questions about policies and the political implications of food consumption patterns.
Показать больше [+] Меньше [-]Water-energy-food nexus
2017
"Water, energy and food are key resources to sustain life, and are fundamental to national, regional, and global economies. These three resources are interlinked in multiple ways, and the term 'nexus' captures the interconnections. The nexus has been discussed, debated, researched, and advocated widely but the focus is often on the pairings of 'water-energy' or 'water-food' or 'energy-food'. To really benefit from the nexus approach in terms of resource use efficiency, it is essential to understand, operationalize, and practice the nexus of all three resources. As demand for these resources increases worldwide, using them sustainably is a critical concern for scientists, citizens, governments, and policymakers. Water-Energy-Food Nexus: Principles and Practices is a valuable resource for students, research scholars, and professionals in academic institutions with strong interests in interdisciplinary research involving geography, earth science, environmental science, environmental management, sustainability science, international development, and ecological economics. The volume will also be useful for professionals, practitioners and consultants in NGOs, government, and international agencies"--Back cover.
Показать больше [+] Меньше [-]Food and water security
2008
Aswathanarayana, U.
Land, water, and food
1961
Addison, Herbert
Postattack food production and food and water contamination
1968
Brown, Stephen L.
Análise de atividade de água em alimentos armazenados no interior de granjas de integração avícola | Analysis of water activity on food stored in the interior of poultry farm Полный текст
2004
Garcia, Denise Marques | Salle, Carlos Tadeu Pippi
Na avicultura algumas integrações têm a prática de estocar as dietas por vários dias dentro da granja e muitas vezes, essas são submetidas a condições inadequadas de armazenamento. Os dados relacionados aos fatores ambientais, especialmente temperatura e umidade relativa do ambiente, tempo de estocagem e principalmente atividade de água (aw) do alimento, são fatores importantes que influenciam o crescimento fúngico e produção de micotoxinas no substrato, tornando-se importantes para o estabelecimento de um programa de prevenção e controle deste agente (ORRIS, 1999). Este trabalho objetivou analisar a atividade de água em dietas animais para verificar o potencial de crescimento fúngico e a forma de armazenamento do produto. Desta forma, foi estudada a atividade de água da dieta comercial de empresa de integração avícola no Rio Grande do Sul, antes da entrega ao criador e no último dia de armazenamento, nas diferentes estações do ano. Assim, buscou-se contribuir para a verificação das condições de conservação do alimento e dos possíveis riscos de contaminação, contribuindo para a prevenção de fungos e toxinas de importância avícola e com reflexos na saúde pública, avaliando o potencial de crescimento de microrganismos no alimento, com a possibilidade de se fornecer uma ferramenta de monitoramento das rações armazenadas, dentro de um programa com critérios fundamentados de prevenção e controle. Também foi determinada a umidade e a isoterma de adsorção destes alimentos, para auxiliar na compreensão sobre a forma de armazenamento. Pelos resultados encontrados ficou confirmado o aumento da atividade de água após o período de armazenamento da dieta, correspondendo ao valor de 0.681 de aw na fábrica e 0.693 de aw na granja. No entanto, os valores de atividade de água não estavam inseridos nos limites mínimos de crescimento fúngico (0.78 de aw) e produção de aflatoxinas (0.86 de aw). Houve correlação linear positiva entre atividade de água e umidade da ração, tanto na fábrica quanto na granja. A isoterma de adsorção apresentou aumento da umidade com o aumento da atividade de água. Não houve correlação entre atividade de água e ppb de aflatoxina encontrados nas dietas. | In some poultry industry, diets remain stored for days in the farm and, many times, it is subjected to inappropriate storage conditions. The information related to the environmental conditions, especially temperature and environment relative humidity, storage time and, mainly, food water activity (aw) are important agents that influence fungal growth and mycotoxins production on the substratum, becoming important to the establishment of a program to prevent and control this agent (ORRIS, 1999).This researchwork had as it principal objective to analyze the water activity to verify the potential of fungal growth and the way that the product is stored. In this way, it was studied the water activity of commercial diet in a company of the poultry integration in the state of Rio Grande do Sul, Brazil, before the delivery at the farm and the last day of storage, in different seasons. For this reason, this assignment sought to verify the conditions of food preserving and possible risks of contaminations, serving as preservation of fungi and toxins of avian importance and with reflexes in public health. It was determined the humidity and the adsorption isotherm of this feed to assist in the compreension about the way this feed is stored. For the results it was confirmed the increase on water activity after the period of feed storage, corresponding at 0,681 aw before the delivery at the farm and 0,693 aw the last day of storage at the farm. However, the values of water activity were not inserted on the minimum limits of fungal growth (0,780 aw) and aflatoxins production (0,86 aw). There was a positive linear correlation between the water activity and the humidity of the diet, both at the fact view and at the farm. The adsorption isotherm presented an increase in humidity, with the increase in water activity. There wasn’t correlation between the water activity and ppb of aflatoxin meet in diets.
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