Relevant bibliographies by topics / Food review

Contents

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

Academic literature on the topic 'Food review'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Food review"

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Vranová, J., and Z. Ciesarová. "Furan in food – a review." Czech Journal of Food Sciences 27, No. 1 (February 11, 2009): 1–10. http://dx.doi.org/10.17221/2843-cjfs.

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Furan and its derivatives were identified in a small number of heat-treated foods back in the 60’s and 70’s. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as “possibly carcinogenic to human” by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.
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Mustamin, Elimawaty Rombe, Suryadi Hadi, and Gatha Vesakha. "Food Loss and Food Waste: A Literature Review in 2009-2018." International Journal of Psychosocial Rehabilitation 24, no. 03 (February 18, 2020): 910–25. http://dx.doi.org/10.37200/ijpr/v24i3/pr200842.

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Rathiga, G., and T. Lakshmi Kantham. "Scientific Review on Food Custom of Siddha." International Journal of Trend in Scientific Research and Development Volume-2, Issue-4 (June 30, 2018): 690–94. http://dx.doi.org/10.31142/ijtsrd13024.

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Bear, Christopher. "Review: Food." Environment and Planning C: Government and Policy 31, no. 2 (April 2013): 378–79. http://dx.doi.org/10.1068/c472wr.

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Sádecká, J. "Irradiation of spices – a review." Czech Journal of Food Sciences 25, No. 5 (January 7, 2008): 231–42. http://dx.doi.org/10.17221/684-cjfs.

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Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial products are spices and vegetable seasonings. Spice irradiation is increasingly recognised as a method that reduces post-harvest losses, ensures hygienic quality, and facilitates trade with food products. This article reviews recent activities concerning food irradiation, focusing on the irradiation of spices and dried vegetable seasonings from the food safety aspect.
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Velíšek, J., R. Kubec, and K. Cejpek. "Biosynthesis of food constituents: Peptides – a review." Czech Journal of Food Sciences 24, No. 4 (November 12, 2011): 149–55. http://dx.doi.org/10.17221/3311-cjfs.

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This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review.    
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Mikula, P., Z. Svobodová, and M. Smutná. "Phthalates: toxicology and food safety – a review." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 217–23. http://dx.doi.org/10.17221/3394-cjfs.

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Phthalates are organic substances used mainly as plasticisers in the manufacture of plastics. They are ubiquitous in the environment. Although tests in rodents have demonstrated numerous negative effects of phthalates, it is still unclear whether the exposure to phthalates may also damage human health. This paper describes phthalate toxicity and toxicokinetics, explains the mechanisms of phthalate action, and outlines the issues relating to the presence of phthalates in foods.  
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Brem-Wilson, Josh. "Book Review: Food." Organization & Environment 25, no. 3 (September 2012): 349–51. http://dx.doi.org/10.1177/1086026612458289.

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Ph.D, Prof P. Vijaya Lakshmi,. "Digital Food Marketing Strategies Targeting Children: Review of Literature." International Journal of Trend in Scientific Research and Development Volume-2, Issue-5 (August 31, 2018): 2074–80. http://dx.doi.org/10.31142/ijtsrd18258.

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Wesley, S. John, Praveen Raja, A. AllwynSundar Raj, and D. Tiroutchelvamae. "Review on - Nanotechnology Applications in Food Packaging and Safety." International Journal of Engineering Research 3, no. 11 (November 1, 2014): 645–51. http://dx.doi.org/10.17950/ijer/v3s11/1105.

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Dissertations / Theses on the topic "Food review"

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Venter, P. "Endotoxin residues in food : a review." Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010. http://hdl.handle.net/11462/348.

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The initial section of this manuscript focus on the ultra-structure of a unique class of heat stable cell-bound lipopolysaccharides (endotoxin) produced by Gram-negative bacteria. Subsequently, this paper summarises literature on the human body's response when challenged with endotoxins present in food and further explores the influence of food manufacturing and storage practices on endotoxin production and release by bacteria commonly isolated from food. Finally, this paper presents a brief description on the methods applied by the food industry to quantify endotoxins.
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Li, Sin, and 李倩. "Towards a better food labeling: a literature review." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2009. http://hub.hku.hk/bib/B42996375.

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Li, Chun-wai, and 李震維. "Systematic review on fast food consumption and adolescent." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45173035.

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Li, Sin. "Towards a better food labeling a literature review /." Click to view the E-thesis via HKUTO, 2009. http://sunzi.lib.hku.hk/hkuto/record/B42996375.

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Tolley, Rebecca. "Review of Christmas Food and Feasting: A History." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/5697.

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Yan, Jingya, and 闫静雅. "Consumers' responses to nutrition labeling: asystemic review." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2012. http://hub.hku.hk/bib/B48427007.

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Objectives: To figure out how consumers responded to nutrition labeling through the frequency of using nutrition labeling, understandability of nutrition labeling, factors associated with the usage of nutrition labeling and the impact of different nutrition labeling formats. Methods: Relevant studies published between 1994 and 2012 were searched identified through Pubmed Database and China Journals Full-text Database which have investigated the responses of consumers to nutrition labeling. Results: Seventeen studies were selected finally to be included in this review. Eight papers described that over half of the participants would check nutrition labeling in supermarket. However, five of the papers provide evidence that consumers felt confused to read the nutrition labeling. Over half of the consumers responded to check nutrition labeling when shopping in supermarkets but the nutrition labeling was hard to understand totally specially the item about calories. Front-of pack (FOP) nutrition labeling is a popular formats of label among consumers. Four papers have made comparison between different formats of FOP and two of them provide evidence that multiple traffic-light label earn most reputation among consumers. Characteristics of consumers might influence nutrition labeling use and age, education level, BMI were positively associated with it. Conclusion: Further researches should be conducted to provide more evidence to improve or set up a relatively perfect nutrition labeling legislation which should play a greater role in public health. China is the next country where would implement the nutrition labeling legislation and FOP of nutrition labeling is a good option to be introduced to food manufactures and consumers.
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Schanes, Karin, Karin Dobernig, and Burcu Gözet. "Food waste matters - A systematic review of household food waste practices and their policy implications." Elsevier, 2018. http://dx.doi.org/10.1016/j.jclepro.2018.02.030.

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In recent years, food waste has received growing interest from local, national and European policymakers, international organisations, NGOs as well as academics from various disciplinary fields. Increasing concerns about food security and environmental impacts, such as resource depletion and greenhouse gas emissions attributed to food waste, have intensified attention to the topic. While food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. However, the evidence on why food waste occurs remains scattered. This paper maps the still small but expanding academic territory of consumer food waste by systematically reviewing empirical studies on food waste practices as well as distilling factors that foster and impede the generation of food waste on the household level. Moreover, we briefly discuss the contributions of different social ontologies, more particularly psychology-related approaches and social practice theory. The analysis reveals food waste as a complex and multi-faceted issue that cannot be attributed to single variables; this also calls for a stronger integration of different disciplinary perspectives. Mapping the determinants of waste generation deepens the understanding of household practices and helps design food waste prevention strategies. Finally, we link the identified factors with a set of policy, business, and retailer options.
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Ilic, Sanja. "Post-harvest Interventions and Food Safety of Leafy Green Vegetables." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313509920.

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Ding, Qiufang, and 丁秋昉. "Systematic review on the association between fast eating and obesity." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206906.

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Background: Obesity is increasingly severe all over the world. With the development of the society, people tend to less eating time, perhaps because of longer working hours. Some studies showed that there was the association between eating rate and obesity. Yet, these studies are under‐researched. Objective: To explore if there is a positive association between eating rate and overweight or obesity using a systematic review. Method: I systematically reviewed relevant studies examining the association between eating rate and overweight or obesity published between 1st Jan., 2000 and 20th May, 2014 in PubMed, 万方 and 中国知网 databases using relevant key word search. There were no restriction in the study designs and population characteristics and animal studies were excluded. Results: Thirteen (13) studies were included in the systematic review. Among these 13 studies, 11 were English and 2 were Chinese. Eleven (11) studies were cross-sectional studies and the remaining 2 studies were longitudinal studies. The sample size ranges from 61 to 14,176, and from different parts of the world. The studies included used various exposures and outcomes to assess the association between fast eating and obesity. For example, exposures varied from self‐reported eating rate to calculated bite rate, and outcomes varied from body mass index (BMI) to six skinfold thickness. All 13 studies showed a positive association between the speed of eating and overweight or obesity. Discussion: This systematic review suggested a positive association between eating rate and obesity. However, given a lot of studies only used a cross‐sectional study design, more research is needed to explore the causal relationship between these two factors, possibly longitudinal and experimental studies. Such evidence would be important for relevant public health policies such public awareness to slow down eating rate.
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Gao, Rong, and 高溶. "A systematic review of the use of genetically modified food in China." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/193785.

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Introduction: The Genetically Modified (GM) food, which is one of the fruit of the modern biotechnology, is closely related to people's lives. GM food, specifically, GM crops, also known as biotech food, are produced from genetically modified organisms (GMO), which use genetic engineering techniques to introduce, recombine and modify DNA. The safety of GM food still do not have final conclusion at present. Although GM food has been introduced into China for over 15 years, many of the surveys show that Chinese consumers‘ knowledge of GM food is relatively low comparing with other countries. In 2002, China‘s Ministry of Agriculture promulgated three regulations to manage the GMOs in China. The attitudes and acceptance of market for GM food have direct impact on the development of genetic engineering technique and government‘s policy making. This review aims to investigate cognition and attitudes of GM food among Chinese consumers; to investigate how the consumers react to the GM food labeling policy; to find out how factors such as knowledge about transgenic information, price of GM food would affect the consumption of GM food. Methods: Relevant studies published between January 2002 and May 2013 were searched and identified through NCBI, CNKI, and Google Scholar with a combination of keywords, such as “GM”, “China”, “attitude”, “knowledge”, and “willingness” both in English and Chinese. Studies regarding the average knowledge level, acceptance and willingness-to-pay (WTP) for GM food among Chinese consumers, and factors affecting the WTP were included. Results: Of 1032 papers identified, 9 articles fulfilling the selection criteria were included in this systematic review. Among the 9 articles, 7 were written in English, 2 in Chinese. Awareness and knowledge of GM food among Chinese consumers were still not satisfying. Given the potential risks, the public tended to hold divergent attitudes to GM food, which had significantly influenced the WTP. Socio-economic factors such as the number of children, and external factors such as information and price also affected the WTP. Among all the factors, positive attitudes (including willingness-to-accept WTA), and positive information about GM food have significant positive influence on the WTP of GM food, while consumer‘s number of children, price of GM food and negative information about GM food would reduce the purchase intention. Discussion: Positive attitudes (including willingness-to-accept WTA), and positive information have significant positive influence on the WTP of GM food, while increasing number of children and price of GM food and negative information would reduce the purchase intention. It is necessary to strengthen the comprehensive and objective propaganda of GM food and transgenic technology; enhance the management of GM food; plan and develop GM food industry with focus on low-income consumers for they are more willing to buy GM food.
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Books on the topic "Food review"

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Programme, World Food. Food aid review. [Rome]: [World Food Programme], 1991.

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Programme, World Food. Food aid review. Rome: World Food Programme., 1990.

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Institution of Environmental Health Officers. Review of food legislation. [London]: The Institution, 1985.

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MacLachlan, Malcolm. Food retailing review 1985. Watford: Institute of Grocery Distribution, 1985.

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Summers, James L. Food labeling compliance review. 3rd ed. Ames: Blackwell Publishing/Iowa State Press, 2003.

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Elitzak, Howard. Food cost review, 1995. Washington, DC: U.S. Dept. of Agriculture, Economic Research Service, 1996.

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Dunham, Denis Ferrol. Food cost review, 1985. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1986.

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Summers, James L., ed. Food Labeling Compliance Review. Ames, Iowa, USA: Blackwell Publishing Professional, 2007. http://dx.doi.org/10.1002/9780470277799.

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Summers, James L., and Elizabeth J. (Betty) Campbell, eds. Food Labeling Compliance Review. Ames, Iowa, USA: Iowa State Press, 2003. http://dx.doi.org/10.1002/9780470752517.

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Saunders, Andrew. Food manufacturing: An economic review. Watford: Institute of Grocery Distribution, 1987.

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Book chapters on the topic "Food review"

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Hossain, Md, and Seung Park. "A Review on Mushroom Toxins." In Food Toxicology, 275–302. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315371443-15.

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Leal Filho, Walter, and Marina Kovaleva. "Literature Review." In Food Waste and Sustainable Food Waste Management in the Baltic Sea Region, 9–29. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10906-0_2.

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Troselj, Koraljka, Francoise Gueraud, Tanja Glavan, Fabrice Pierre, and Neven Zarkovic. "A Review on Food-Associated Carcinogenesis." In Food Toxicology, 35–56. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315371443-4.

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Carocci, Alessia, Alessia Catalano, Graziantonio Lauria, Maria Sinicropi, and Giuseppe Genchi. "A Review on Mercury Toxicity in Food." In Food Toxicology, 315–26. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315371443-17.

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Singh, Karuna. "Sustainable Food Waste Management: A Review." In Sustainable Food Waste Management, 3–19. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-8967-6_1.

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Gupta, Ruchi S., Alexander M. Mitts, Madeline M. Walkner, and Alana Otto. "A Review of the Distribution and Costs of Food Allergy." In Food Allergens, 19–53. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_2.

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Spink, John W. "Criminology Theory (Part 2 of 2): Application Review." In Food Fraud Prevention, 259–306. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9621-6_8.

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Proffitt, Leah D. "Environmental Review of Food Additive Submissions." In ACS Symposium Series, 97–103. Washington, DC: American Chemical Society, 2014. http://dx.doi.org/10.1021/bk-2014-1162.ch010.

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Casado, Víctor, Diana Martín, Carlos Torres, and Guillermo Reglero. "Phospholipases in Food Industry: A Review." In Lipases and Phospholipases, 495–523. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-600-5_29.

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Lal, Rattan. "Soils and Food Sufficiency: A Review." In Sustainable Agriculture, 25–49. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-90-481-2666-8_4.

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Conference papers on the topic "Food review"

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Zarins, Reinis, and Zanda Kruma. "Glycoalkaloids in potatoes: a review." In Baltic Conference on Food Science and Technology FOODBALT “Food for consumer well-being”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.002.

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"Review on Food Safety Crisis Governance." In 2019 Annual Conference of the Society for Management and Economics. The Academy of Engineering and Education (AEE), 2019. http://dx.doi.org/10.35532/jsss.v4.049.

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Raits, Evalds. "Modern dietary patterns based on territorial origin - a review." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.037.

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Ahmed Wani, Idrees. "Applications of nanotechnology in food processing and food packaging: A review." In Proceedings of the International Conference on Nanotechnology for Better Living. Singapore: Research Publishing Services, 2016. http://dx.doi.org/10.3850/978-981-09-7519-7nbl16-rps-28.

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Rasskazova, Ieva, and Asnate Kirse-Ozolina. "Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.

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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.
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Karus, Avo, and Virge Karus. "Food research opportunities and challenges: methods in food safety and functional food development: a review." In Research for Rural Development, 2018. Latvia University of Life Sciences and Technologies, 2018. http://dx.doi.org/10.22616/rrd.24.2018.033.

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Fothergill, A., and A. Abdelghani. "A review of pesticide residue levels and their related health exposure risks." In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130181.

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Kalnina, Ilze, and Evita Straumite. "A review - effect of salt on the sensory perception of snacks." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.001.

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R. T. Patil, Jose De J. Berrios, Juming Tang, James Pan, and Barry Swanson. "Physical Characteristics of Food Extrudates - A Review." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19680.

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Sundar Balasubramanian and Virendra M Puri. "Fouling of Food Processing Equipment - Critical Review." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29620.

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Reports on the topic "Food review"

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Reynolds, Christian, Libby Oakden, Sarah West, Rachel Pateman, and Chris Elliott. Citizen Science and Food: A Review. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.nao903.

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Citizen science and food is part of a new programme of work to explore how we can involve the communities we serve when building the evidence-base on which policy decisions are made. Citizen science is an approach that can provide high volumes of data with a wide geographic spread. It is relatively quick to deploy and allows access to evidence we would ordinarily have difficulty collating. This methodology has been endorsed by the European Commission for Research, Science and Innovation. There is no one size fits all definition, but citizen science projects involves engaging with communities and asking them to be part of the project, either through engaging them in data collection or through other ways of co-creation. For participants, citizen science offers learning opportunities, the satisfaction of contributing to scientific evidence and the potential to influence policy. It can also give us data which is high in volume, has wide geographical spread, is relatively quick to deploy and that we couldn’t access any other way. Projects using these methods often involve engaging with communities and asking them to be part of the project. This can be either through working with them in data collection, or through co-creation. This report demonstrates that the research community are already undertaking numerous pieces of research that align with FSA’s evidence needs. This includes examples from the UK and other global communities. Participants in such research have collected data on topics ranging from food preparation in the home to levels of chemical contaminant in foods. The findings of this report outline that citizen science could allow the FSA to target and facilitate more systematic engagement with UK and global research communities, to help address key research priorities of the FSA.
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Linderhof, Vincent, Ricardo Vlijm, Vasco Pinto, Ireen Raaijmakers, and Marijke Dijkshoorn-Dekker. Urban food security in Ghana: a policy review. Wageningen: Wageningen Economic Research, 2019. http://dx.doi.org/10.18174/476849.

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Ojaveer, H., S. Neuenfeldt, M. Eero, and L. Uusitalo. Review of food web indicators for the Baltic Sea. EU Bonusproject XWEBS, September 2020. http://dx.doi.org/10.3289/xwebs_d3.1.

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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
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Williams, Audrey Martin, and Armando Alcaraz. Literature Review of the Extraction and Analysis of Trace Contaminants in Food. Office of Scientific and Technical Information (OSTI), June 2010. http://dx.doi.org/10.2172/1116964.

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Njuki, Jemimah, Sarah Eissler, Hazel J. Malapit, Ruth Suseela Meinzen-Dick, Elizabeth Bryan, and Agnes R. Quisumbing. A review of evidence on gender equality, women’s empowerment, and food systems. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134469.

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Ismail, Zenobia. Interaction Between Food Prices and Political Instability. Institute of Development Studies (IDS), May 2021. http://dx.doi.org/10.19088/k4d.2021.091.

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Abstract:
This report reviews the literature on links between international food prices and political instability (including protests, riots and social unrest). The literature on food prices and protests, riots, unrest, or violent incidents consists mainly of peer-reviewed scholarly articles that utilise econometric modeling. Some early studies examined the links between international food prices and political instability and found conflicting results. Some assessments concluded that there were links between international food prices or food insecurity and the number of violent incidents, while others found that such a link was tenuous. This literature review covers some of the main arguments and findings in the recent literature on food prices and political instability or conflict. The majority of the econometric studies in this review find that there is a link between food price increases and a greater probability of protests, riots or social unrest. However, there are still a few studies that have contradictory results. So, the debate on the effect of food prices on political stability continues. Food subsidies, cash transfers, price controls, and the elimination of trade barriers are some of the policy interventions that may address rising food prices and mitigate the rise of violent collective action. However, the literature questions the effectiveness of such policies in cases where violence or protest action stems from deeper, underlying economic or political grievances.
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Castelein, R. B., J. M. Soethoudt, J. Broeze, and H. B. Axmann. Food loss from harvest to farm gate innine major cash crops : a review. Wageningen: Wageningen Food & Biobased Research, 2021. http://dx.doi.org/10.18174/535690.

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Bakker, S., R. Beune, M. Herens, and K. Pittore. Critical topics in Bangladesh’s and Nigeria’s food system related policies : An exploratory policy review. Wageningen: Wageningen Centre for Development Innovation, 2021. http://dx.doi.org/10.18174/537351.

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Owili, J., E. Likoko, and K. Pittore. Critical topics in Vietnam and Ethiopia’s food systems related policies : An exploratory policy review. Wageningen: Wageningen Centre for Development Innovation, 2021. http://dx.doi.org/10.18174/537354.

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