Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities DOI
Stergios Melios, Hope Johnson, Simona Grasso

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 199, P. 115360 - 115360

Published: Nov. 17, 2024

Language: Английский

Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse DOI Creative Commons
Juan B. García Martínez, Jeffray Behr, Joshua M. Pearce

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 27

Published: Feb. 11, 2025

Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth. Nuclear electromagnetic pulses extreme pandemics disrupt industry and mass-scale supply unprecedented levels. storage is limited. What can be done?. This article presents state of field on interventions maintain production in these scenarios, aiming prevent mass starvation reduce chance civilizational potential existential catastrophe. The for rapid scaling, affordability, large-scale deployment reviewed a portfolio methods over land, water, industrial systems. Special focus given proposing avenues further research technology development collating policy proposals. Maintaining international trade prioritizing crops instead animal feed biofuels paramount. Both mature, proven (crop relocation, plant-residue- grass–fed ruminants, greenhouses, seaweed, fishing, etc.) novel resilient foods characterized. future agenda outlined, including scenario characterization, development, ramp-up economic analyses, trials. Governments implement national plans task forces address risks, invest solutions safeguard citizens against global failure.

Language: Английский

Citations

0

Enhancing Manufacturing Operations Within the Supply Chain for Sustainable Frozen Shrimp Production DOI Open Access
Yotsaphat Kittichotsatsawat, Wassanai Wattanutchariya,

Akkasit Jongjareonrak

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(6), P. 2412 - 2412

Published: March 10, 2025

Although Thailand is one of the world’s leading exporters frozen shrimp, production process and management line remain problematic, due to high operation costs, which may make it difficult for compete with other export countries. The aim this research was therefore improve shrimp. Value stream mapping (VSM) utilized identify activity processes, from raw material customer, balancing (LB) employed arrange achieve improvements. ECRS (Eliminate, Combine, Rearrange, Simplify) technique applied manage ameliorate process. result a suitable shrimp in profitability entrepreneurs can be increased through lean improvement techniques. VSM revealed that efficiency total cycle time could decreased by approximately 61.72%, lead reduced about 48.8%. Improvements LB yield an accuracy up 90.50%. helped arranging new processing improvements; value-added (VA), non-value-added (NVA), necessary (NNVA) tasks showed rise 46.37%, 25%, 92.85%, respectively. Entrepreneurs will able run their manufacturing processes future using methodologies practices described here.

Language: Английский

Citations

0

A Perspective of Upcycled Food by Norwegian Consumers: The Meaning Without the Word DOI Creative Commons

Miriam Garcia-Valencia,

Kristine M. Svartebekk,

Themistoklis Altintzoglou

et al.

Journal of International Food & Agribusiness Marketing, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 24

Published: March 12, 2025

Language: Английский

Citations

0

DETERMINING THE CORRELATIONS BETWEEN INTENTION TO REUSE FOOD WASTE, FOOD WASTE BEHAVIOUR, AND THE CULINARY CREATIVITY LEVEL DOI
Merve Onur, Leyla Özgen, Emrah Keskin

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: 40, P. 101141 - 101141

Published: March 5, 2025

Language: Английский

Citations

0

Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation DOI
Hosam Elhalis

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 33

Published: April 30, 2025

Language: Английский

Citations

0

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications DOI Creative Commons
Farzana Siddique,

Zoha Ali,

Muhammad Sajid Arshad

et al.

Frontiers in Food Science and Technology, Journal Year: 2024, Volume and Issue: 4

Published: May 3, 2024

The issue of household waste management is a pervasive global concern. Household waste, especially food comprises reservoir compounds with potential economic value, among which bioactive prominently feature. These compounds, derived from natural chemical substances inherent in animal and protein sources, offer nutritional benefits. Extracted find versatile applications various domains including textiles, cosmetics, nutraceuticals, additives, the agriculture sector. extraction such achieved through diversity techniques, conventional methods alongside non-conventional green approaches as using enzymes, microwaves, or supercritical fluids. However, there an increasing need for sustainable approaches, leading to bioactive-rich extracts low environmental impact. This review thoroughly summarizes origins, kinds, characteristics chemicals found waste. It also addresses most promising innovative methodologies recovery functional materials that have been published recently. New technologies can meaningfully manage are valuable industrial applications.

Language: Английский

Citations

3

Unveiling the potential applications of plant by-products in food – A review DOI Creative Commons
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina

et al.

Waste Management Bulletin, Journal Year: 2024, Volume and Issue: 2(3), P. 183 - 203

Published: July 27, 2024

In the pursuit of sustainable and innovative food production, utilisation plant by-products have emerged as a promising frontier. Plant an inherent value that can be utilised to address both environmental concerns growing demand for resources. This review provides critical impact caused by disposal waste are not being reutilised or repurposed benefit other products. The multifaceted applications agricultural residues, traditionally deemed waste, in creation diverse nutritionally enriched products, were also presented this review. exploration encompasses broad spectrum, from reducing through enhancing nutritional profiles fostering culinary innovation. Through detailed examination specific instances, challenges, prospects linked paradigm shift, we provide insights into transformative potential agriculture shaping more resilient system.

Language: Английский

Citations

3

Integrated hydrothermal carbonization to enhance resource and energy recovery from food waste DOI Creative Commons
Behzad Satari, Javad Khazaei, Mohammad Hossein Kianmehr

et al.

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100869 - 100869

Published: March 1, 2025

Language: Английский

Citations

0

Techno-Economic Analysis of Lycopene Production from Tomato Waste Using the Pervaporation Process DOI
Kanchan A. Nandeshwar, Shyam Kodape, Ajit P. Rathod

et al.

Industrial & Engineering Chemistry Research, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 17, 2024

Language: Английский

Citations

2

Anti-inflammatory potential of mycoprotein peptides obtained from fermentation of Schizophyllum commune DS1 with young apples DOI

Zhengmei Ji,

Wenjun Ma,

Pengfei Liang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 136638 - 136638

Published: Oct. 1, 2024

Language: Английский

Citations

2