{"version":"1.0","provider_name":"Observa Science in Society","provider_url":"https:\/\/www.observa.it\/en\/","author_name":"ghwi5","author_url":"https:\/\/www.observa.it\/en\/author\/ghwi5\/","title":"Enriching food and improving food preservative techniques - Observa Science in Society","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"oXMoRPlU6O\"><a href=\"https:\/\/www.observa.it\/en\/enriching-food-and-improving-food-preservative-techniques\/\">Enriching food and improving food preservative techniques<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.observa.it\/en\/enriching-food-and-improving-food-preservative-techniques\/embed\/#?secret=oXMoRPlU6O\" width=\"600\" height=\"338\" title=\"&#8220;Enriching food and improving food preservative techniques&#8221; &#8212; Observa Science in Society\" data-secret=\"oXMoRPlU6O\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.observa.it\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"The Science in Society Monitor\u2019s latest survey is going to be presented in preview at the Fourth World Conference \u201cThe Future of Science According to Italians, the most important contributions science can offer to deal with food crisis are food enriched with vitamins, proteins and minerals (30%) and new food preservatives techniques (29%). Interest in&hellip;","thumbnail_url":"https:\/\/www.observa.it\/wp-content\/uploads\/2021\/05\/04092008_water_big.jpg"}