COP27 establishes loss and damage fund to respond to human cost of climate change.
Deal on compensation for climate impacts represents major milestone for climate justice. The 27th UN Climate Change Conference (COP27) has ended with an historic deal to create a new fund, in which countries responsible for high carbon emissions will compensate vulnerable countries suffering from climate impacts. “Creating the loss and damage fund is a first, important step. It is an important moment in the global climate justice movement,” said Dr Siobhan McDonnell, a COP27 negotiator on loss and damage for the island state of Palau. Harjeet Singh, Head of Global Strategy at Climate Action Network International, agreed: “COP27, in many ways, was a turning point in dealing with the consequences of climate change.” This timely breakthrough has been agreed during a year of relentless climate extremes—from flooding in Pakistan to drought in the horn of Africa. https://doi.org/10.1016/s2542-5196(22)00331-x
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks.
Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks was studied. Hazelnut- based milks were prepared in three different formulas (F1, F2 and F3) by using raw kernels (Group G1) and roasted hazelnut (Group G2) kernels and homogenized after heat treatment by applying ultrasound (US) (20 KHz, 100 W) with two different durations (5 and 10 min). Physicochemical and structural properties of the samples were extremely affected by heat treatments and US applications. Homogenization process after heat treatment improved protein solubility, zeta potential values for the samples belonged both groups. Homogenized hazelnut-based milk samples showed a significant reduction of particle size. Hazelnut type significantly affected the sensory characteristics of the hazelnut-based milks. Using of gellan gum (GG) and Carboxy methyl cellulose (CMC) together in hazelnut- based milk formulas decreased the stability of the samples. https://doi.org/10.1016/j.foodchem.2022.134288