Lecture notes in networks and systems, Journal Year: 2024, Volume and Issue: unknown, P. 236 - 246
Published: Jan. 1, 2024
Language: Английский
Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 153, P. 104703 - 104703
Published: Sept. 7, 2024
Language: Английский
Citations
22
Food Chemistry Advances, Journal Year: 2024, Volume and Issue: 5, P. 100852 - 100852
Published: Nov. 26, 2024
Language: Английский
Citations
18
Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104875 - 104875
Published: Jan. 1, 2025
Language: Английский
Citations
2
Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12
Published: March 13, 2025
This study aims to explore the transformative role of Artificial Intelligence (AI) in food manufacturing by optimizing production, reducing waste, and enhancing sustainability. review follows a literature approach, synthesizing findings from peer-reviewed studies published between 2019 2024. A structured methodology was employed, including database searches inclusion/exclusion criteria assess AI applications manufacturing. By leveraging predictive analytics, real-time monitoring, computer vision, streamlines workflows, minimizes environmental footprints, ensures product consistency. The examines AI-driven solutions for waste reduction through data-driven modeling circular economy practices, aligning industry with global sustainability goals. Additionally, it identifies key barriers adoption—including infrastructure limitations, ethical concerns, economic constraints—and proposes strategies overcoming them. highlight necessity cross-sector collaboration among stakeholders, policymakers, technology developers fully harness AI's potential building resilient sustainable ecosystem.
Language: Английский
Citations
1
Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141238 - 141238
Published: Sept. 23, 2024
Language: Английский
Citations
4
Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown
Published: Jan. 1, 2025
Language: Английский
Citations
0
Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116173 - 116173
Published: March 14, 2025
Diet is one of the main drivers non-communicable chronic diseases (NCD). Modifying food supply may be an attractive strategy for promoting health and reducing NCD risk. The intentional modification, processing, enrichment, or fortification foods to produce "functional foods" currently varies according legal definitions existing regulatory frameworks, initially intended function, production methods. This review critically appraises concepts applied functional foods, proposing a new concept "functionalized foods". conceptual difference between two categories that term used products validated human through controlled trials, while obtained enrichment (bio)fortification lack such validation, yet. Consequently, aims establish framework better understanding range products, enhancing communication, more accurate interpretation landscape.
Language: Английский
Citations
0
Economies, Journal Year: 2025, Volume and Issue: 13(3), P. 84 - 84
Published: March 20, 2025
This research aims to explain the role of food processing in improving sustainability security under framework ‘Goal 2’ associated with Sustainable Development Goals (SDGs). The methodology relied on descriptive and quantitative analysis methods, where VAR model was used. key findings reveal that manufacturing reduces malnutrition rates increases level exports capital investment, contributing enhancing Kingdom Saudi Arabia (KSA). Increasing production prevalence severe insecurity. Malnutrition KSA is not due a shortage quantities; rather, it consumption pattern population, unhealthy habits traditions. index does cause difference between imports, as there no dependence imports production. Likewise, change value investment beverage factories. increase and, processing, decrease by 10% for one lag period led proportion malnourished people total population about 0.25%, 1.7%, 1.33%, respectively. Moreover, these variables decline insecurity 0.3%, 0.66%, 0.4%, respectively, an 1.62. study recommends more emphasis should be given increasing encourages local foreign this area maintain sustainable indicators KSA.
Language: Английский
Citations
0
Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 965 - 965
Published: March 25, 2025
Ultrasound technology is one of the leading, most promising green techniques in various applications within food industry. The integration this processing industry has witnessed substantial advancements, transforming processes to enhance quality, efficiency, and sustainability. aim systematic review was critically examine advancements ultrasound technology, focusing on optimization studies related extraction preservation. objective assess feasibility effectiveness scaling up technique for industrial implementation, ensuring its viability large-scale applications. Preferred Reporting Items Systematic Reviews Meta-Analysis (PRISMA) method adopted study, utilizing two databases: Web Science (WOS) Scopus. A distinct correlation unit operation parameters found between application pasteurization. process have favored a medium ultrasonic power (300–500 W) with no requirement heat, while pasteurization higher (600–750 mild temperatures (60 °C) preserve essential bioactive compounds. significantly methods, contributing development circular economy leading improvements product Additionally, it proven potential as completely replace conventional significant role advancing by harnessing advantages efficiency high-quality products from fruit material.
Language: Английский
Citations
0
South African Journal of Botany, Journal Year: 2025, Volume and Issue: 182, P. 93 - 111
Published: May 9, 2025
Language: Английский
Citations
0