Zobrazeno 1 - 10
of 436
pro vyhledávání: '"Dietrich Knorr"'
Autor:
Dietrich Knorr
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f9bd5723534334042772e4acc7d5477
https://doi.org/10.1080/10408398.2023.2200829
https://doi.org/10.1080/10408398.2023.2200829
Autor:
Josep Bassaganya-Riera, Elliot M. Berry, Ellen E. Blaak, Barbara Burlingame, Johannes le Coutre, Willem van Eden, Ahmed El-Sohemy, J. Bruce German, Dietrich Knorr, Christophe Lacroix, Maurizio Muscaritoli, David C. Nieman, Michael Rychlik, Andrew Scholey, Mauro Serafini
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science – the way we see it (1). Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we
Externí odkaz:
https://doaj.org/article/813c3f80743a43aa823a59c4a8824bad
Autor:
Dietrich Knorr, Chor-San H. Khoo
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
The paper highlights several food and nutrition-related challenges encountered during the COVID-19 pandemic, including food and water safety, supply chain disruptions, food and water insecurity, consumer and food behavior, malnutrition and nutrient i
Externí odkaz:
https://doaj.org/article/0aa43aa97227485483eb4b68b11ddd5f
Autor:
Dietrich, Knorr, Mary Ann, Augustin
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-19
The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance aroun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2538f65fb6c7ebffbf805cfae2d2a46e
https://doi.org/10.1080/10408398.2022.2153795
https://doi.org/10.1080/10408398.2022.2153795
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on prod
Externí odkaz:
https://doaj.org/article/eda1fb94e9b04971b11d08e45de2276c
Autor:
Dietrich Knorr, Heribert Watzke
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review
Externí odkaz:
https://doaj.org/article/364a6a56f533411caac883feb9e8c157
Autor:
Dietrich, Knorr, Mary Ann, Augustin
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-20
This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be lear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07dacb3d5d8d92a5171f63eb7e983ff0
https://doi.org/10.1080/10408398.2022.2065459
https://doi.org/10.1080/10408398.2022.2065459
Publikováno v:
Frontiers in Nutrition, Vol 4 (2018)
Externí odkaz:
https://doaj.org/article/17d0d8ca912f490daf9c06220017aa6e
Autor:
Dietrich Knorr, Mary Ann Augustin
Publikováno v:
Trends in Food Science & Technology. 110:812-821
Background The concepts of sustainability and food systems have developed over time and their definitions vary depending on different discipline perspectives. There has been an evolution of the term sustainability, particularly as it relates to the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68c2eca949ec8c5849b8c93650a8979e
https://doi.org/10.1016/j.tifs.2021.02.037
https://doi.org/10.1016/j.tifs.2021.02.037
Autor:
Dietrich Knorr, Mary Ann Augustin
Publikováno v:
Trends in Food Science & Technology. 108:103-110
Background Food processing has been used to convert raw agricultural produce into edible, safe, healthy and nutritious food products and to preserve foods. Emerging non-thermal processing technologies enable achievement of microbial and chemical safe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af1d0b1a6fe2964a3828e9ac86e14fd7
https://doi.org/10.1016/j.tifs.2020.11.026
https://doi.org/10.1016/j.tifs.2020.11.026