Food and environment : the quest for a sustainable future / edited by V. Popov, C.A. Brebbia.

Section 1: Impact of food production on the environment
Environmental impacts of local food production in Japan and changes needed for future
Agrarian urban architecture
Dryland crop production and greenhouse gas emissions in Canada: a regional comparison
Assessment of hazards in local soy-cheese processing: implications on health and environment in Oyo state, Nigeria
etc.

Section 2: Contamination of food
Microbial growth models for shelf life prediction in an Iceland cod supply chain
Risk assessment of exposure to multiple mycotoxins in food
Emerging contaminants in consumer products: environmental fate and transfer to human food chain
Soil composition of community gardens: are there quality concerns?
etc.

Section 3: Food processing issues
Quality indices, polyphenols, terpenic acids, squalene, fatty acid profile and sterols in virgin olive oil produced by organic versus non organic cultivation method
Nutrient constituents, functional attributes and in vitro protein digestibility of the seed of the lathyrus plant
etc.

Section 4: Traceability and temperature control
Multicriteria model for the selection of traceability and temperature control technologies along the cold chain
Novel solutions supporting inter-organisational quality and information management
Quality losses in deep frozen foodstuffs at cyclically modified storage temperatures

Section 5: Characterisation of food plants
The phytotoxicity of 2,4,6 - trichlorophenol and phenol to local agricultural plant agricultural plant species in China
Siddha herbs for obesity

References : p. 223-224 . _ Author index : p. 225-