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Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

  • Published:2021-05 Issue: Volume:111 Page:783-789
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Mensi Azza,Udenigwe Chibuike C.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference58 articles.

1. The food matrix: Implications in processing, nutrition and health;Aguilera;Critical Reviews in Food Science and Nutrition,2019

2. Novel approaches to enhance the functionality of fermented foods;Anom,2015

3. Prevention and control of micronutrient deficiencies in developing countries: Current perspectives;Berti;Nutrition and Dietary Supplements,2014

4. Innovation trends in the food industry: The case of functional foods;Bigliardi;Trends in Food Science & Technology,2013

5. Dietary calcium impairs tomato lycopene bioavailability in healthy humans;Borel;British Journal of Nutrition,2016

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1. How can food processing achieve food and nutrition security?;Sustainable Development;2024-01-16

2. Empowering women agriculture entrepreneurs: banks' role in achieving sustainable development goals;International Journal of Bank Marketing;2024-01-05

3. CSR for Sustainable Development;Strategies and Approaches of Corporate Social Responsibility Toward Multinational Enterprises;2024-01-04

4. Our growing awareness of sustainability challenges;Sustainability Science;2024

5. Predictors of Stunting among 6–35 Months Old Children in Assosa Zone, Northwest Ethiopia: Unmatched Case–Control Study;Advances in Public Health;2023-11-13
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