Relevant bibliographies by topics / Food preservation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food preservation'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Food preservation"

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Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety
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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life,
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Matthew, N. O. Sadiku, J. Ashaolu Tolulope, and M. Musa Sarhan. "Food Preservation An Introduction." International Journal of Trend in Scientific Research and Development 3, no. 5 (2019): 367–69. https://doi.org/10.5281/zenodo.3589787.

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Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Preservation: An Introdu
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Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, et al. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food." Fermentation 10, no. 3 (2024): 168. http://dx.doi.org/10.3390/fermentation10030168.

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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because
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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro
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M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation." International Journal of Current Microbiology and Applied Sciences 10, no. 12 (2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.

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When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food pres
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Lavine, Marc S. "Better food preservation." Science 368, no. 6495 (2020): 1077.1–1077. http://dx.doi.org/10.1126/science.368.6495.1077-a.

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Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt revi
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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, et al. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite,
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Click, Melissa A., and Ronit Ridberg. "Saving Food: Food Preservation as Alternative Food Activism." Environmental Communication 4, no. 3 (2010): 301–17. http://dx.doi.org/10.1080/17524032.2010.500461.

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Dissertations / Theses on the topic "Food preservation"

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Butz, Peter, and Bernhard Tauscher. "Emerging Technologies Towards Food Preservation." Revista de Química, 2017. http://repositorio.pucp.edu.pe/index/handle/123456789/100669.

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Spencer, Maximilian. "Fuel Cell for Food Preservation." Thesis, KTH, Skolan för kemivetenskap (CHE), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207105.

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As foodstuffs are being produced, transported and stored in greater quantities than ever before in human history and with an alarming amount of food products being lost to spoilage every year, new, environmentally friendly ways of preserving food products are being actively researched and developed in today’s world. Oxygen is a key pathway towards food decay and destruction, due to its dual roles as a source of respiration for the multitude of microorganisms that can cause food spoilage and through direct destruction through oxidation reactions within food products that cause oxidative deterio
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Ng, Kwok Wah 1957. "Food preservation by ionizing radiation." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276680.

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The application of ionizing radiation as a preservation method for food is described and examined. The prospects and problems of introducing radiation technology for food preservation are discussed under the following aspects: (1) technical feasibilities; (2) irradiator design requirements; (3) facilities' cost analysis, and (4) legislation. Within the specified limits, ionizing radiation provides an efficacious food preservation treatment which will not lead to radioactivity induction or prejudice the safety and wholesomeness of the food. A brief introduction and description of the design app
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Conley, Lisa. "TALKING FOOD: MOTIVATIONS OF HOME FOOD PRESERVATION PRACTITIONERS IN KENTUCKY." UKnowledge, 2014. http://uknowledge.uky.edu/sociology_etds/19.

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Recent reports detail a rise in the practice of home food preservation in the United States due to economic woes, nutritional concerns, and increasing devotion to local food production.Home food preservation is the processing of foods in order to extend its shelf-life. Current common approaches to preserving foods at home include pressure canning, freezing, drying, water bath canning, and cellaring/storing. Local food production in four Kentucky counties were examined through in-depth qualitative interviews with home food preservation practitioners to yield a rural/urban comparison
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Moreno, Marro Olga. "Starch-protein active films for food preservation." Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/80616.

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The overall objective of the doctoral thesis was the development of starch-based (S) biodegradable active films for food packaging applications, by applying both casting method and thermoprocessing. Different blends of S with protein material have been studied in order to improve the functional properties of the films or confer antimicrobial/antioxidant activity. The following protein materials were used: powder buttermilk (BM); lactoferrin (LF) and/or lysozyme (LZ), and bovine gelatin (BG). Ethyl lauroyl arginate (LAE, E243) was also incorporated as antimicrobial compound. Likewise, S:BG blen
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MAPELLI, CHIARA. "FROM FOOD WASTE TO FOOD PRESERVATION: PRODUCTION AND APPLICATION OF SAKACIN A." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/642235.

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This thesis has been conceived in the frame of a broader project named “NANOSAK- Nanocellulose–sakacin A conjugates for food packaging purposes”, financend by Fondazione Cariplo and developed in collaboration with several divisions of the Department of Food, Environmental and Nutritional Sciences (DeFENS), with the Department of Environmental Science and Policy (ESP) of the Università degli Studi di Milano and together with the Department of Food quality and preservation of the Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC (Valencia, Spain). NANOSAK aims at exploring the us
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Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.

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Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential st
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Hector, D. A. "Studies on the acid preservation of poultry byproducts." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334883.

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Altunakar, Bilge. "Food preservation by pulsed electric fields and selected antimicrobials." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Fall2007/b_altunakar_120507.pdf.

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Cowell, Norman D. "An investigation of early methods of food preservation by heat." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239167.

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Books on the topic "Food preservation"

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Kulshrestha, S. K. Food preservation. Vikas, 1994.

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P, Zeuthen, and Bøgh-Sørensen Leif, eds. Food preservation techniques. CRC Press, 2003.

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University of Saskatchewan. College of Agriculture., ed. Preservation of food. [s.n.], 1996.

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Tucker, Gary S. Food Preservation and Biodeterioration. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118904657.

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Mathlouthi, M., ed. Food Packaging and Preservation. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0.

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Del Nobile, Matteo Alessandro, and Amalia Conte. Packaging for Food Preservation. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7684-9.

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Tucker, Gary S., ed. Food Biodeterioration and Preservation. Blackwell Publishing Ltd, 2008. http://dx.doi.org/10.1002/9780470697849.

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Bhat, Rajeev, Abd Karim Alias, and Gopinadhan Paliyath, eds. Progress in Food Preservation. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.

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M, Mathlouthi, ed. Food packaging and preservation. Blackie Academic & Professional, 1994.

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Shafiur, Rahman, ed. Handbook of food preservation. Marcel Dekker, 1999.

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Book chapters on the topic "Food preservation"

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Merry, Greg. "Food preservation." In Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_4.

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Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Food Preservation." In Food Science Text Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_16.

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Singh, Neelam, and I. S. Singh. "Food preservation." In Food Nutrition, Science and Technology. CRC Press, 2024. http://dx.doi.org/10.1201/9781003476894-19.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Preservation." In Food Science Text Series. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_16.

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Clydesdale, Fergus M., and Frederick J. Francis. "Food Preservation." In Food Nutrition and Health. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-011-6752-9_4.

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Varghese, Suni Mary, Salvatore Parisi, Rajeev K. Singla, and A. S. Anitha Begum. "Food Preservation." In Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-06304-6_6.

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Torres-León, Cristian, and Cristóbal Noé Aguilar. "Food Preservation." In Quantitative Methods and Analytical Techniques in Food Microbiology. Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277453-4.

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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, e
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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Methods of preservation." In Food Handbook. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_3.

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Russell, N. J., and G. W. Gould. "Major preservation technologies." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_2.

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Conference papers on the topic "Food preservation"

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Liang, Yue-Xi, Juan Zhang, Hai Liu, and Zhao-Zhu Zheng. "Advanced Textiles and Its Application in Food Preservation." In 16th Textile Bioengineering and Informatics Symposium. Textile Bioengineering and Informatics Society Limited (TBIS), 2023. https://doi.org/10.52202/070821-0047.

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Lugnasin, Joseph Vincent B., Robert Alfie S. Peña, Samuel Matthew G. Dumlao, and Erees Queen B. Macabebe. "Community-Collaborative Solar Dryer Prototype: Development, Deployment, and Testing for Sustainable Food Preservation." In TENCON 2024 - 2024 IEEE Region 10 Conference (TENCON). IEEE, 2024. https://doi.org/10.1109/tencon61640.2024.10902859.

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Cho, Jaeyong, Junhyeong Park, Sung-Bum Park, Daehyun Kim, and Jinsoo Choi. "A Capacitively Coupled Alternative Electric Field Control for Freeze-Free based High Quality Food Preservation." In 2025 IEEE Applied Power Electronics Conference and Exposition (APEC). IEEE, 2025. https://doi.org/10.1109/apec48143.2025.10977501.

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Gheorghita, Roxana, Roxana Filip, and Irina Besliu. "EDIBLE BIOPOLYMER PACKAGING, ZERO-WASTE ALTERNATIVES FOR PRESERVATION AND CONSUMING POWDERED BEVERAGES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.08.

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Refinement of consumer preferences made the food industry to develop new products, with improved characteristics, with openness to monocomponent products. Unfortunately, the preference for this type of products leads to high costs, especially due to the packaging used. International policies, and especially European ones, are looking for solutions to eliminate the hazardous waste for the environment. The present study discusses the development of a biopolymeric material intended for the packaging of powdered drinks, solubilized and consumed together with them. Based on a patent-pending composi
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Butoi, Constantin, and Alexandra Ioana Ionescu. "RESEARCH ABOUT THE BEST SWEETENERS USED TO DESIGN A FOOD SUPPLEMENT WITH HIGH ANTIOXIDANT POTENTIAL." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.27.

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Food supplements with strong antioxidant potential are increasingly being used by consumers to maintain good health [1], [5], [6], [8], [9], [10], [11], [15]. The best food supplements use natural and organic raw materials and �Mild Food Processing� operations. This work paper presents a management technique for food additives (used, in this case, in the testing and selection of used sweeteners) in the design of a black tea-based food supplement. The raw material used was tested by A.A.S. (Atomic Absorption Spectroscopy) to check for the absence of contamination with residues or heavy metals [
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Guleria, Satish, Suresh Chauhan, and Ishan Bakshi. "Fusing Tradition with Technology Through Machine Learning and Blockchain for Enhanced Food Quality and Heritage Preservation in Himachali Dham." In 2024 Second International Conference on Advanced Computing & Communication Technologies (ICACCTech). IEEE, 2024. https://doi.org/10.1109/icacctech65084.2024.00148.

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Matos, Rute Sous, Paula Simoes, and Desiderio Batista. "ILHA DE MOCAMBIQUE AND ITS BUFFER ZONE � PROPOSAL FOR A LANDSCAPE STRUCTURE." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s27.55.

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The high risk of natural disasters to which Ilha de Mocambique (IM) and its Buffer Zone (BZ) are naturally exposed and the demographic explosion it has suffered increased the loss of ecological wealth, biodiversity and the mischaracterization of the cultural identity it holds. Thus, there are required urgent measures for its values safeguard, preservation and valorization. The primary objective of this proposal is to improve the sustainability of IM and BZ enhancing its development trough landscape and urban planning. The proposal will target a multifunctional and sustainable landscape structu
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Ancelmo Macedo, Antonio Lucas, Robson F. S. Navegantes, Mariana M. Marques, Antônio Victor de Castro Braga, Dalva C. B. do Lago, and Lilian F. de Senna. "Coffee Leaves Dried Extracts as Green Inhibitors for Carbon Steel in Acid Medium." In LatinCORR 2023. AMPP, 2023. https://doi.org/10.5006/lac23-20464.

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Corrosion inhibitors are widely used to mitigate the corrosion process of carbon steel in acidic media. However, there is a growing concern about the toxicity, biodegradability, and bioaccumulation of corrosion inhibitors released into the environment. The need for environmental preservation requires the immediate replacement of toxic inhibitors with less aggressive ones. Extracts from plants and other natural wastes became interesting candidates for potential green corrosion inhibitors. The use of natural products as corrosion inhibitors for carbon steel, mainly in acidic environments, has be
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Yelistratova, Lesya, Alexander Apostolov, Artur Hodorovsky, Olha Tomchenko, and Maksym Tymchyshyn. "SATELLITE MONITORING OF ANTHROPOGENIC PROCESSES AND FACTORS OF LAND DEGRADATION IN UKRAINE." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/2.1/s10.35.

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The relevance of the research lies in the fact that the well-being of the Ukrainian nation, present and future generations, largely depends on the preservation of existing ecosystems, their support, and the enhancement of their quality and biodiversity. Particular attention should be paid to the problem of land cover degradation. Land cover currently holds a unique status regarding food security and is a dominant source for renewing crucial biospheric functions, ensuring the diversity of living organisms. The anthropogenic and technological pressure on Ukraine's environment (land cover) exceed
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Veljanovski, Darko, Blagojce Najdovski, Dzulijana Tomovska, Borche Makarijoski, and Daniel Simakoski. "FOOD PRESERVATION-THERMAL PRESERVATION OF FOOD." In 12. JEEP INTERNATIONAL SCIENTIFIC AGRIBUSINESS CONFERENCE, MAK 2025 – KOPAONIK. Association science and business center WORLD; Institute for plant protection and environmen, 2025. https://doi.org/10.46793/mak2025.257v.

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Food preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.). The preservation of food and the simultaneous achievement of a longer shelf life, while not changing its production performance, have always been and will continue to be fundamental goals for humans, as food is the basis for the life of every organism, including humans. A
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Reports on the topic "Food preservation"

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Zilinski, Lisa. Food Technology and Processing / Food Preservation - University of South Florida. Purdue University Libraries, 2012. http://dx.doi.org/10.5703/1288284315003.

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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The projec
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Dumas, Patrice, Stefan Wirsenius, Tim Searchinger, Nadine Andrieu, and Adrien Vogt-Schilb. Options to achieve net-zero emissions from agriculture and land use changes in Latin America and the Caribbean. Inter-American Development Bank, 2022. http://dx.doi.org/10.18235/0004427.

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Eleven countries in Latin America and the Caribbean have pledged to reach net-zero emissions by around 2050. Changes in the food system are key to reach these carbon neutrality goals, as agriculture and resulting land-use changes are responsible for almost half of greenhouse gas emissions in the region. We quantify the effect of supply-side (e.g., yield improvements, silvopasture, agroforestry) and demand-side (e.g., reduction of waste and losses, changing diets) options to reduce emissions and transform the land use system in a net carbon sink by 2050 while improving nutrition for the growing
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot, and Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada439715.

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Muller, Wayne S., Alfred L. Allen, Anthony Silkes, and Andy Senecal. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative. Defense Technical Information Center, 2002. http://dx.doi.org/10.21236/ada403714.

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Løvschal, Mette, Havananda Ombashi, Marianne Høyem Andreasen, et al. The Protected Burial Mound ‘Store Vejlhøj’, Vinderup, Denmark: First Results. Det Kgl. Bibliotek, 2023. http://dx.doi.org/10.7146/aulsps-e.479.

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An archaeological excavation of the protected burial mound Store Vejlhøj in northwestern Denmark was carried out in October-November 2021. The excavation formed part of the ERC-funded research project called ANTHEA, focusing on the deep history of anthropogenic heathlands. It was conducted by Aarhus University in collaboration with Holstebro Museum and Moesgaard Museum. The aim was to test a new method of sampling pollen data from different construction stages in a burial mound and comparing them with pollen data from nearby lake sediments with a view to improving our understanding of prehisto
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Schmidt, Aaron, Adam Smith, Megan Tooker, and Sunny Adams. Old Post reevaluation, Fort Huachuca, AZ. Engineer Research and Development Center (U.S.), 2022. http://dx.doi.org/10.21079/11681/45701.

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The US Congress codified the National Historic Preservation Act of 1966 (NHPA), the nation’s most effective cultural resources legislation to date, mostly through establishing the National Register of Historic Places (NRHP). The NHPA requires Federal agencies to address their cultural resources, which are defined as any prehistoric or historic district, site, building, structure, or object. Section 110 of the NHPA requires Federal agencies to inventory and evaluate their cultural resources, and Section 106 requires them to determine the effect of Federal undertakings on those potentially eligi
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Monetary Policy Report, October 2023. Banco de la República, 2023. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr4-2023.

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Inflation has decreased since April, and it is projected to continue to reduce significantly throughout 2024 as it converges toward 3%. In September 2023, the headline annual inflation rate was 10.99% and completed six consecutive months of declines. Core inflation, excluding food and regulated items, has experienced three consecutive months of reductions and currently stands at 9.5%. The reduction in inflation has been slower than the projected by the Central Bank and market analysts, primarily due to: More persistent price increases in services and regulated baskets, which are affected by in
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