Bread is a food that is commonly recognized as a very convenient type of food, but it is also
easily prone to microbial attack. As a result of bread spoilage, a significant economic loss …

In the fourth industrial revolution, achieving sustainable agricultural development while
feeding a growing world population and maintaining a balanced interrelationship between …

Efficient and purposeful transport of food, from primary production to waste management, is
essential to drive the necessary transition towards sustainable production and consumption …

Bread is one of the main bakery products which is consumed all over the world in large
amounts. It has specific role in nutrition and providing energy to human, due to possessing …

Reducing food wastage is one of the challenges in achieving global food security and
transforming current food systems. Since human nutrition is closely dependent on cereal …

Pushing yield frontiers of cereals and legumes is becoming increasingly difficult, especially
in drylands. This paper argues and provides empirical evidence that food loss and wastage …

Aligned with Sustainable Development Goal 12 and Sub-Indicator 12.3. 1. a, this study
rigorously examines food loss dynamics in the longan value chain—encompassing the …

The use of the halophile microorganism Haloferax mediterranei, able to synthesize poly
(hydroxybutyrate-hydroxyvalerate)(PHBV), is considered as a promising tool for the …

Food spoilage due to postbaking mold contamination is a major concern in the bakery
industry. This study investigated how postbaking mold contamination occurs by conducting …

The release of new wheat varieties is based on two main characteristics, grain yield and
quality, to meet the consumer's demand. Identifying the genetic architecture for yield and key …