Food System Outcomes: An Overview and the Contribution to Food Systems Transformation

An Overview of the Food System

Food allergy: an overview.

Food allergy affects between 5% and 7.5% of children and between 1% and 2% of adults. The greater prevalence of food allergy in children reflects both the increased predisposition of children to develop food allergies and the development of immunologic tolerance to certain foods over time. Immunoglobulin (Ig) E-mediated food allergies can be classified as those that persist indefinitely and tho...

Closing gaps: integrating food safety management systems into the veterinary curriculum, as a tool to improve food quality and trade

The Emerging Nano-Corporate Paradigm: Nanotechnology and the Transformation of Nature, Food and Agri-Food Systems

Food Browning and Its Prevention: An Overview†

Enzymatic and nonenzymatic browning reactions of amino acids and proteins with carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during storage and processing. The loss in nutritional quality and potentially in safety is attributed to destruction of essential amino acids, decrease in digestibility, inhibition of proteolytic and glycolytic enzymes, interaction with...