Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Beata Bilska"'
Autor:
Anna Lewandowska, Beata Bilska
Publikováno v:
Journal of Education, Health and Sport, Vol 10, Iss 1, Pp 47-55 (2020)
Introduction: The birth of a child is not only one of the most important life events for parents, but also a challenge in dealing with many difficulties associated with the basic stages of development and nursing a newborn baby. Often, insufficient k
Externí odkaz:
https://doaj.org/article/f46d1de31aa24aabb0761a920d84580a
Publikováno v:
Roczniki Panstwowego Zakladu Higieny, Vol 70, Iss 1, Pp 63-70 (2018)
Background. Providing safe food products to the consumer depends on the material and technology used and adherence to hygienic practices, throughout the production process. The degree of microbial contamination of a surface is an important indicator
Externí odkaz:
https://doaj.org/article/95c1ffccbad143f39d3081f95c1cb7d2
Publikováno v:
Foods, Vol 9, Iss 4, p 379 (2020)
Currently, food waste is estimated at more than one-third of all food produced, and the primary responsibility for this phenomenon is attributed to households. Therefore, it seems reasonable to take action to limit food waste and to raise awareness a
Externí odkaz:
https://doaj.org/article/507cc1ad90664a118466663a7b3ccd82
Autor:
Beata Bilska, Danuta Kołożyn-Krajewska
Publikováno v:
Foods, Vol 8, Iss 10, p 481 (2019)
“Food loss”, defined as food produced for human consumption, which for various reasons leaves the supply chain, can be assigned to a group of new risks. Irrational use of food constitutes a risk to the environment. Moreover, food losses represent
Externí odkaz:
https://doaj.org/article/183fe7bef57749f1942d46ce463810ac
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 3, Iss 37, p 575–580 (2015)
A number of innovative development processes of gastronomy services and their market communication, using integrated impact on the perception of the services in focus by customers, have appeared recently in the area of gastronomy market. The essence
Externí odkaz:
https://doaj.org/article/750be63a5c4a48879da61c4534936f6a
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 2, Iss 36, p 171–179 (2015)
Globally is wasted about one third of total food produced per year. The losses are borne along the entire food chain from “farm to fork”. The phenomenon requires an analysis and monitoring of the impact due to continuous development of food secto
Externí odkaz:
https://doaj.org/article/2fe7e87c677f4b2796981c7012b54915
Publikováno v:
Zagadnienia Ekonomiki Rolnej / Problems of Agricultural Economics. 368:78-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::825d0fd6ce12e4d60a56f87906d345b7
https://doi.org/10.30858/zer/140412
https://doi.org/10.30858/zer/140412
Autor:
Robert Nicewicz, Beata Bilska
Publikováno v:
Environmental Protection and Natural Resources, Vol 32, Iss 3, Pp 8-19 (2021)
Food waste is a worldwide phenomenon that needs to be reduced. The causes of this problem vary widely. The study used the Computer-Assisted Web Interview method. There were 500 respondents from all over the country and among them 60% women and 40% me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e5f30f3d66cf7fb9b1ebab0ec2e4ef0
https://doi.org/10.2478/oszn-2021-0010
https://doi.org/10.2478/oszn-2021-0010
Autor:
Robert Nicewicz, Beata Bilska
Publikováno v:
International Journal of Environmental Research and Public Health; Volume 19; Issue 20; Pages: 13058
Food waste remains a major problem for the world and food security. Despite the fact that consumers are significant producers of food waste, little research attention has been paid to young people who are in college and living away from the family ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::921c52c0ac9c07090ded5d8ebc0a263f
https://pubmed.ncbi.nlm.nih.gov/36293636
https://pubmed.ncbi.nlm.nih.gov/36293636
Publikováno v:
Sustainability; Volume 14; Issue 13; Pages: 8153
In the food service industry, food is wasted at every stage of the process. A significant part of food wastage is the so-called plate waste, i.e., food left by the consumer on the plate. The purpose of this research was to analyze the behavior of Pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbd5ddb5307a613c4d0f7426f37818e1