Comparing environmental impacts for livestock products: A review of life cycle assessments

Statistical Databases

A review of life cycle assessment (LCA) on some food products.

Systematic review of greenhouse gas emissions for different fresh food categories

The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes

As interest in the application of microbubbles grows, it is becoming increasingly important to understand the factors affecting their formation and properties in order to effectively generate microbubbles. This paper investigates the effect of surfactant concentration and electrolyte addition on the size distribution and stability of microbubbles. The anionic surfactant sodium dodecyl sulfate (SDS) was used as the surfactant. Minimum bubble diameter and maximum stability were achieved at surfactant concentrations above the CMC. The effect of the electrolyte addition was studied by adding sodium chloride (NaCl) at an SDS concentration below the critical micelle concentration (CMC). Addition of NaCl decreased bubble size and improved bubble preparation to a certain extent. The addition of salt at low concentrations did not affect the surface tension; however, the surface tension was reduced as salt concentration was increased and reached a constant value for NaCl concentrations above 0.25%. The presence of NaCl resulted in a significant decrease in zeta-potential, implying a reduction in the surface charge of SDS micelles. This result suggests that the presence of NaCl may improve the generation and stability of bubbles by enhancing the structures of the adsorption monolayer and interfacial film.

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Rice is the staple food for nearly two-thirds of the world’s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43–54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.

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Poritosh Roy

Papers

A review of life cycle assessment (LCA) on some food products.

Effects of surfactant and electrolyte concentrations on bubble formation and stabilization

Processing conditions, rice properties, health and environment.

Life cycle of meats: An opportunity to abate the greenhouse gas emission from meat industry in Japan

Life cycle inventory analysis of fresh tomato distribution systems in Japan considering the quality aspect