The global demands compel a consistent food supply that too in good quality. These demands are fulfilled by the intensive aquaculture practices in particular to provide enormous quantities of protein rich food. Fish reaches the consumers either in fresh or processed conditions. The advantage of preservation is to reduce wastage of fresh products, extends the shelf life, develops, value added pr...

A temporary-equilibrium model replicating institutional features of low-income agricultural economies is developed. In this model, food is held as an asset; because food production is relatively volatile, those with negative temporary income are net buyers of food. When food is the only asset, asset effects are likely to reduce the price-elasticity of the demand for food and can make it tatonne...

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 degrees C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended w...

This paper presents new archaeobotanical data from the Lower Cerovačka Cave located in Dalmatia, Croatia. At site a high density of carbonized plant remains was recovered, indicating remnants burnt crop store dating to Late Bronze Age. Overall, assemblage is dominated by lentil (Lens culinaris) and free-threshing wheat (Triticum aestivum/durum), lesser extent, emmer dicoccum), einkorn monococcu...