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As long as we move from farm to fork, more safety measures are needed since more people (and subsequently more potential sources of infection) are involved in the process. The need for developing respective bioanalytical protocols for food and environmental safety applications to adapt in the post-lockdown period is also highlighted.

Dietary fibers (DFs) are known as potential formulations in human health due to their beneficial effects in control of life-threatening chronic diseases including cardiovascular disease (CVD), diabetes mellitus, obesity and cancer. In recent decades scientists around the globe have shown tremendous interest to evaluate the interplay between DFs and gastrointestinal (GIT) microbiota. Evidences from various epidemiological and clinical trials have revealed that DFs modulate formation and metabolic activities of the microbial communities residing in the human GIT which in turn play significant roles in maintaining health and well-being. Furthermore, interestingly, a rapidly growing literature indicates success of DFs being prebiotics in immunomodulation, namely the stimulation of innate, cellular and humoral immune response, which could also be linked with their significant roles in modulation of the probiotics (live beneficial microorganisms).

The main focus of the current review is to expressively highlight the importance of DFs being prebiotics in human health in association with their influence on gut microbiota. Now in order to significantly achieve the promising health benefits from these prebiotics, it is aimed to develop novel formulations to enhance and scale up their efficacy. Therefore, finally, herein unlike previously published articles, we highlighted different kinds of prebiotic and probiotic formulations which are being regarded as hot research topics among the scientific community now a days.

The information in this article will specifically provide a platform for the development of novel functional foods the demands for which has risen drastically in recent years.

The information in this article will specifically provide a platform for the development of novel functional foods the demands for which has risen drastically in recent years.

Food security is becoming an increasingly important global issue. Anthropogenic factors such as rapid urbanization and industrialization have strained finite resources like land and water. Therefore, against the impending threat of food security, the world can no longer rely on traditional methods to meet its needs. check details Instead, more creative and technologically advanced methods must be adopted to maximise diminishing natural resources. Singapore is a good case study of a small city-state that is trying to increase its own self-production of food using technology.

This review highlights the technologies that Singapore have adopted in enhancing food security given its limitation in natural resources. These methodologies serve as a case study that can be used as a reference point in light of the increasingly finite natural resources. The review also presents the advantages of these techniques as well as challenges that need to be overcome for them to be more widely adopted.

To increase self-production of foodresource constraints, which many countries around the world can adapt. However, many of them are still relatively nascent with numerous challenges, which have to be addressed before they can be widely accepted and implemented.Non-market practices and institutions make up much of every economy. Even in today's most developed capitalist societies, people produce things that are not for sale and allocate them through sharing, gifts, and redistribution rather than buying and selling. This article is about why and how ecological economists should study these non-market economies. Historically, markets only emerge when states forcibly create them; community members do not tend to spontaneously start selling each other goods and services. Markets work well for coordinating complex industrial webs to satisfy individual tastes, but they are not appropriate for governing the production or distribution of entities that are non-rival, non-excludable, not produced for sale, essential need satisfiers, or culturally important. Moreover, we argue, markets do not serve justice, sustainability, efficiency, or value pluralism, the foundations of ecological economics. We sketch an agenda for research on economic practices and institutions without markets by posing nine broad questions about non-market food systems and exploring the evidence and theory around each. By ignoring and demeaning non-market economies, researchers contribute to creating markets' dominance over social life. Observing, analyzing, theorizing, supporting, promoting, creating, and envisioning non-market economies challenges market hegemony.In many parts of the world, people are coming together to experiment with ways to collectively take care of their livelihoods and create practical solutions to their needs. Guided by principles of solidarity, these grassroots initiatives represent rich contexts for research on the urban commons what qualifies them as commons, and how do they emerge, develop, sustain and dissolve - or transform over time? This research dissects the commons character of a food network which emerged from Porto's solidarity economy movement in a post-crisis context. Following an action-research approach and methodological triangulation, we develop a qualitative analysis of a "prosumers" group, where both production and distribution were performed weekly by consumers themselves. We first analyze how the initiative emerged and then look at how its principles and democratic qualities relate to commons theories and frameworks. We then delve into the main dilemmas of its commoning practices and reflect about its transformative character and liminal role as a temporary urban commons. Despite ceasing its activities, there was a lived-experience and a knowledge commons which allowed it to be appropriated in new terms, and thus food networks as urban commons persist.During the Coronavirus Disease 2019 (COVID-19) as a worldwide pandemic, the security management of health care wastes (HCWs) has attracted increasing concern due to their high risk. In this paper, the integrated management of HCWs in Wuhan, the first COVID-19-outbreaking city with over ten millions of people completely locking down, was collected, investigated and analyzed. During the pandemic, municipal solid wastes (MSWs) from designated hospitals, Fangcang shelter hospitals, isolation locations and residential areas (e.g. face masks) were collected and categorized as HCWs due to the high infectiousness and strong survivability of COVID-19, and accordingly the average production of HCWs per 1000 persons in Wuhan explosively increased from 3.64 kg/d to 27.32 kg/d. Segregation, collection, storage, transportation and disposal of HCWs in Wuhan were discussed and outlined. Stationary facilities, mobile facilities, co-processing facilities (Incineration plants for MSWs) and nonlocal disposal were consecutively utilized to improve the disposal capacity, from 50 tons/d to 280.