Current Opinion in Food Science, Journal Year: 2023, Volume and Issue: 51, P. 101037 - 101037
Published: April 25, 2023
Language: Английский
Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 64(2), P. 407 - 437
Published: Aug. 5, 2022
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, the worldwide spread of new diseases pandemics, COVID-19. fourth industrial revolution (Industry 4.0) gaining momentum since 2015 revolutionized way which is produced, transported, stored, perceived, consumed worldwide, leading emergence trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, Internet Things) Part I this work (Hassoun, Aït-Kaddour, et al. 2022. industry-Part I: technologies.
Language: Английский
Citations
112
Agronomy, Journal Year: 2023, Volume and Issue: 13(5), P. 1397 - 1397
Published: May 18, 2023
Artificial intelligence (AI) involves the development of algorithms and computational models that enable machines to process analyze large amounts data, identify patterns relationships, make predictions or decisions based on analysis. AI has become increasingly pervasive across a wide range industries sectors, with healthcare, finance, transportation, manufacturing, retail, education, agriculture are few examples mention. As technology continues advance, it is expected have an even greater impact in future. For instance, being used agri-food sector improve productivity, efficiency, sustainability. It potential revolutionize several ways, including but not limited precision agriculture, crop monitoring, predictive analytics, supply chain optimization, food processing, quality control, personalized nutrition, safety. This review emphasizes how recent developments transformed by improving reducing waste, enhancing safety quality, providing particular examples. Furthermore, challenges, limitations, future prospects field summarized.
Language: Английский
Citations
97
Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 139, P. 108588 - 108588
Published: Feb. 13, 2023
Language: Английский
Citations
74
Foods, Journal Year: 2022, Volume and Issue: 12(1), P. 107 - 107
Published: Dec. 25, 2022
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, amino acids. Another advantage is rapid production growth rate microorganisms possibility using agro-industrial waste, residues by-products through this renewable technology. Agro-industrial materials obtained from various processes in agriculture agriculture-related industries; taking into account composition characteristics, as well vast amounts, have an enormous potential generate sustainable bioproducts, such proteins. This review aims summarize contemporary scientific research related on by-products, emphasize current state importance ease crisis support development.
Language: Английский
Citations
73
Foods, Journal Year: 2023, Volume and Issue: 12(5), P. 1005 - 1005
Published: Feb. 27, 2023
Fermentation was traditionally used all over the world, having preservation of plant and animal foods as a primary role. Owing to rise dairy meat alternatives, fermentation is booming an effective technology improve sensory, nutritional, functional profiles new generation plant-based products. This article intends review market landscape fermented products with focus on alternatives. contributes improving organoleptic properties nutritional profile Precision provides more opportunities for manufacturers deliver meat/dairy-like experience. Seizing that progress digitalization offering would boost production high-value ingredients such enzymes, fats, proteins, vitamins. Innovative technologies 3D printing could be post-processing solution following in order mimic structure texture conventional
Language: Английский
Citations
60
Journal of Future Foods, Journal Year: 2023, Volume and Issue: 3(4), P. 340 - 356
Published: April 11, 2023
Language: Английский
Citations
50
Frontiers in Sustainable Food Systems, Journal Year: 2023, Volume and Issue: 7
Published: July 18, 2023
Providing food has become more complex because of climate change and other environmental societal stressors, such as political instability, the growth in world population, outbreaks new diseases, especially COVID-19 pandemic. In response to these challenges, agri-food industry increased its efforts shift using digital tools advanced technologies. The transition toward been part fourth industrial revolution (called Industry 4.0) innovations that have are reshaping most industries. This literature review discusses potential implementing technologies industry, focusing heavily on role pandemic fostering adoption greater digitalization supply chains. Examples use for various applications, barriers challenges will be highlighted. trend solutions gained momentum since advent 4.0 implementations accelerated by outbreak Important technology enablers high mitigating negative effects both current global health crisis systems include artificial intelligence, big data, Internet Things, blockchain, smart sensors, robotics, twins, virtual augmented reality. However, much remains done fully harness power achieve widespread implementation agriculture
Language: Английский
Citations
45
Foods, Journal Year: 2024, Volume and Issue: 13(2), P. 215 - 215
Published: Jan. 10, 2024
Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well even aspiration, dehydration, long-term healthcare issues. However, current therapies treat routinely cause discomfort pain patients. To prevent these risks, non-traumatic effective treatment diet modification for safe chewing urgently needed elderly. This review mainly summarizes changes in elderly, important risk factors potential consequences dysphagia. In addition, three texture-modified food processing strategies prepare special foods aged, statuses future trends such foods, are discussed. Nonthermal technologies, gelation, 3D printing techniques have been developed soft, moist, palatable safety individuals. flavor enhancement nutrition enrichment also considered compensate loss sensory nutrients. Given trend population aging, multidisciplinary cooperation management should be top priority.
Language: Английский
Citations
19
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104471 - 104471
Published: March 29, 2024
Language: Английский
Citations
18
Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 95, P. 106379 - 106379
Published: March 21, 2023
Currently, as a promising alternative protein source, the interest of edible insect has been continuously increased. However, extraction processing had distinct effects on physicochemical properties and functionalities this novel sustainable protein. In study, Tenebrio molitor larvae (TMLP) was extracted via ultrasound (US)-assisted alkaline extraction. The changes kinetics, characteristics, functional TMLP function US time (10, 20, 30, 40, 50 min) were investigated. results showed that 30 min treatment rendered maximum yield (60.04 %) (P < 0.05). Meanwhile, Peleg's model considered suitable to represent kinetics TMLP, with correlation coefficient 0.9942. Moreover, secondary structure, particle size, amino acid profiles changed under US-assisted process. Additionally, significant improvement method observed compared traditional conclusion, present work suggests could be potential improve yield, quality profiles, TMLP.
Language: Английский
Citations
35