Early Online (Volume - 6 | Issue - 1)

The sugarcane byproducts to a food security in an ecofriendly way: A review

Published on: 4th January, 2022

OCLC Number/Unique Identifier: 9396210354

This article addresses, in an integrated way, the main aspects of the by-products obtained from sugarcane processing summarizing their most important and economic characteristics, their composition, and most relevant uses as options for industrial diversification, all taken as a review.
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Agaricus brasiliensis (Sun mushroom) and its therapeutic potential: A review

Published on: 10th January, 2022

In recent decades, the chemical, nutritional, and functional properties of edible mushrooms have attracted considerable attention, resulting in numerous reports on their health-associated benefits. One among such edible mushrooms, Agaricus brasiliensis, is native to Brazil and is an important food supplement. This review discusses the therapeutic potential of Agaricus brasiliensis and summarizes the current studies on this edible mushroom.
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Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes

Published on: 3rd May, 2022

Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two different household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants offered more money in general than the medium-high income (MI) participants. However, the offers of the two preparations (soup and salad) did not show significant differences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no difference between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.
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Mapping of Local Therapeutic Foods (LTF) and Micronutrients (MN); their logistics in community-based management of Severe Malnutrition (SAM, SUW) as a benchmark in tribal Melghat, Maharashtra

Published on: 8th August, 2022

Background/Introduction: WHO recommended ‘ready to use therapeutic food’ (RUTF) for community-based management (CMAM) of severely malnourished children (SMC). This is often rejected by children. The objective is to identify and map the locally produced and socio-culturally acceptable food items to treat SMC. Methods: Through community participation, eight varieties of MAHAN Local therapeutic foods (LTFs) were prepared by tribal females at our center as per WHO norms with a shelf life of 4 weeks. LTFs with micronutrients were given at the feeding centers in the villages under supervision 3 - 4 times a day. Results: Multiple, palatable, culturally acceptable, safe, feasible with local womanpower, and cost-effective recipes were developed. Hence, our LTFs are qualitatively superior to other therapeutic foods. This mapping exercise provides a ready reference to other government or non-government organizations for CMAM. Conclusion: MAHAN-LTF is a multiple, palatable, generalizable, and sustainable therapeutic food and are being used in other tribal blocks of India.
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Health literacy as a means of empowering people

Published on: 18th August, 2022

This article is part of a larger work carried out within the framework of a UNESCO Latin America financed Project, conducing to a publication supported by the National Institute of Statistics, Geography and Informatics of Mexico (INEGI) and Virtual Educa. The book is currently being edited for publication.
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The “manna” extracted from the ash trees still cultivated in Sicily from mythical food to pharmaceutical and nutraceutical resource

Published on: 30th August, 2022

“Manna” is the product obtained from the solidification of the elaborate sap that comes out of the incisions made during the summer season on the stem and on the main branches of some species of the genus Fraxinus (Oleaceae). The cultivation of manna ash trees dates back to ancient times in Sicily and elsewhere ash trees – known as sacred trees, a symbol of abundance and therefore auspicious – was increasingly widespread until the middle of the last century. Subsequently, however, the crop underwent a progressive decline, remaining relegated to restricted areas of Sicily, in particular in the Madonie district (Palermo, Italy). In this brief review, the essential characteristics of the manna and the ash trees from which it is extracted are summarized. The aspects of the current productivity of manna in the Sicilian territory and the implications of a potential recovery and increase of an ancient craft, ash tree cultivation, are also reported in a perspective of sustainable development and green economy for the Mediterranean area and beyond. Finally, the authors remember what has been done to ensure the conservation not only of the active cultivation of manna ash but also of all the relative agro-biodiversity. The conservation of the living germplasm of the ancient cultivars recovered in the Madonie area (Palermo, Sicily) represents one of the most qualifying results.
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Food insecurity in America Latina and Caribbean: reflections in a pandemic context

Published on: 2nd September, 2022

According to the Food and Agriculture Organization [1], it’s possible to conceptualize food security from four dimensions: physical availability of food, economic and physical access to  food, food utilization and stability of the other three dimensions over time. A situation of food security is found in  these four dimensions are fulfilled simultaneously.
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