Hop and Medicinal Plants,
Год журнала:
2024,
Номер
32(1-2), С. 185 - 203
Опубликована: Дек. 26, 2024
The
wine
industry
generates
a
significant
amount
of
waste,
producing
over
14
million
tons
by-products
from
wineries
in
Europe
alone.
resulting
waste
has
an
acidic
composition
and
high
levels
polyphenols.
Thus,
it
is
resistant
to
decomposition,
making
environmental
threat.
Grape
pomace
contains
important
nutrients
for
valorisation,
which
are
dietary
fiber,
proteins,
lipids,
This
review
summarizes
the
nutritional
grape
discusses
various
strategies
its
sustainable
utilization,
including
animal
feed,
composting,
advanced
extraction
techniques
phenolic
compounds,
fermentation,
food
fortification.
current
aims
underline
importance
valorisation
terms
sustainability
human
health,
thereby
justifying
further
research
implementation
this
field.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(4)
Опубликована: Июнь 25, 2024
Abstract
Food
science
encounters
increasing
complexity
and
challenges,
necessitating
more
efficient,
accurate,
sensitive
analytical
techniques.
Mass
spectrometry
imaging
(MSI)
emerges
as
a
revolutionary
tool,
offering
molecular‐level
insights.
This
review
delves
into
MSI's
applications
challenges
in
food
science.
It
introduces
MSI
principles
instruments
such
matrix‐assisted
laser
desorption/ionization,
desorption
electrospray
ionization,
secondary
ion
mass
spectrometry,
ablation
inductively
coupled
plasma
highlighting
their
application
chemical
composition
analysis,
variety
identification,
authenticity
assessment,
endogenous
substance,
exogenous
contaminant
residue
quality
control,
process
monitoring
processing
storage.
Despite
its
potential,
faces
hurdles
the
cost
of
instrumentation,
sample
preparation,
limited
capabilities,
lack
standardization
for
samples.
While
has
wide
range
analysis
can
provide
comprehensive
accurate
results,
persist,
demanding
further
research
solutions.
The
future
development
directions
include
miniaturization
devices,
high‐resolution
high‐speed
MSI,
multiomics
multimodal
data
fusion,
well
artificial
intelligence.
These
findings
conclusions
valuable
references
insights
field
offer
theoretical
methodological
support
practice
Sustainability,
Год журнала:
2025,
Номер
17(3), С. 835 - 835
Опубликована: Янв. 21, 2025
Food
loss
and
waste
is
a
recurring
issue
of
discussion
that
food
processing
companies
can
no
longer
avoid.
Society,
stakeholders,
directives
are
demanding
more
communication
on
sustainability
issues.
However,
only
just
under
half
stated
they
provide
consumer
information
waste.
one
way
communicating
about
The
aim
this
study
to
identify
key
themes
for
relevant
online
should
be
support
the
German
National
Strategy
Reduction
Waste
determine
whether
already
using
these
online.
For
purpose,
national
strategy
experts
were
asked
through
questionnaire
which
topics
according
strategy.
websites
105
analyzed
content
analysis
status
quo
assessed
relevance
This
paper
presents
five
prioritized
clusters
companies.
top
priorities
communication,
Cluster
1,
“Business
Goals”,
Strategy”,
“Process”,
“Consumer
Information”,
“In-house
Transparency”,
“Utilization
Remaining
Materials”.
shows
43.8%
provided
regarding
Through
theory-driven
analysis,
three
most
common
identified
in
relation
waste,
namely
following:
“Product
Packaging”,
Information”.
Companies
communicated
line
with
priority
clusters.
frequency
varies
widely.
Only
Information”
Goals”
from
1
commonly
communicated.
During
COVID-19
pandemic
war
Ukraine,
there
was
decline
publications
afterward,
consumer-oriented
published
rather
than
topics.
expected
have
two
objectives
their
communication:
communicate
consumers
transparent
targets,
data,
utilization
results
also
show
differences
between
subsectors,
occurrence
over
time,
examples.
findings
aimed
at
policymakers,
researchers,
as
starting
point
improving
consistency
transparency
international
interest
due
challenges
Business Process Management Journal,
Год журнала:
2025,
Номер
unknown
Опубликована: Март 22, 2025
Purpose
Different
studies
have
found
different
results
about
how
certain
aspects
of
strategic
agility
–
speed
(SS)
and
flexibility
(SF)
affect
companies’
performance.
While
some
researchers
show
that
SS
SF
fail
to
strengthen
performance,
others
disagree.
However,
insufficient
effort
has
been
made
resolve
this
conflict.
This
makes
it
difficult
benchmark
industry
best
practices.
It
also
impedes
academic
progress
in
management.
study
seeks
offer
clarity
the
literature.
introduces
sustainable
innovation
as
an
intervener
SS–sustainable
performance
SF–sustainable
relationships.
Design/methodology/approach
Data
were
solicited
from
587
managers
across
three
industries
mining,
banking
food
&
beverage
emerging
economy.
The
data
analysed
using
partial
least
squares-structural
equation
modelling.
Findings
Sustainable
partially
intervened
explained
25.322%
47.344%
variance,
respectively.
accounted
for
nearly
twice
variance
compared
SS.
findings
revealed
is
more
crucial
than
regarding
implementation
sustainability
initiatives.
Research
limitations/implications
Further
research
should
introduce
other
mediators,
such
organisational
ambidexterity.
concept
helps
explore
new
opportunities
simultaneously
while
exploiting
existing
capabilities.
could
moderating
role
leadership.
Practical
implications
lessons
large
companies,
small-
medium-sized
enterprises
government
are
discussed.
Originality/value
paper
solves
a
major
theoretical
puzzle
field.
explains
why
agile
companies
succeed
struggle.
key
differentiator.
shows
traditional
concepts
like
can
be
repurposed
goals.
improves
our
understanding
which
matter
most
outcomes.
contributes
field
Information Management and Business Review,
Год журнала:
2025,
Номер
17(1(I)S), С. 272 - 287
Опубликована: Апрель 9, 2025
The
primary
objective
of
a
restaurant
operation
is
to
attain
profitability
by
cultivating
customer
loyalty
through
outstanding
service,
unforgettable
dining
experiences,
and
strong
connections
that
encourage
repeat
visits.
This
study
investigates
whether
Indian
Muslim
or
Mamak
restaurants
are
outshining
Malay
in
urban
areas.
Qualitative
data
were
collected
semi-structured
interviews
with
120
customers
at
selected
popular
the
Klang
Valley,
Malaysia.
These
aimed
understand
customers'
viewpoints
experiences.
findings
reveal
have
successfully
adapted
shifting
consumer
preferences,
establishing
themselves
as
resilient
favored
option,
particularly
settings.
Their
continuous
innovation,
technology
integration,
extended
operating
hours
reinforced
their
appeal,
slightly
overshadowing
these
highlights
importance
operators
adopting
proactive
strategies
align
changing
demands
market
dynamics
remain
competitive
sustainable.
Foods,
Год журнала:
2024,
Номер
13(23), С. 3829 - 3829
Опубликована: Ноя. 27, 2024
Producing
healthier
food
requires
expertise
in
methods
that
yield
significant
benefits
for
human
health,
sustainability,
economic
growth,
cultural
heritage,
and
overall
well-being.
Investing
conscientious
sustainable
systems
can
improve
individual
planetary
quality
of
life
by
preventing
diseases,
delaying
ageing,
enhancing
While
healthy
eating
habits
begin
at
home,
schools
play
a
pivotal
role
reinforcing
them
from
an
early
age.
Despite
progress,
challenges
remain,
underscoring
the
need
prioritizing
education
literacy
across
all
ages.
Knowledge
how
production
impacts
personal
health
well-being
is
critical.
A
holistic
approach
essential
addressing
these
complexities,
considering
physical,
mental,
social,
environmental
factors
to
identify
balanced
effective
solutions.
Such
analyses
examine
system
components
interact,
guiding
development
practices.
The
DM4You
project
exemplifies
this
approach.
It
unites
Portuguese
partners
promote
local
consumption,
focusing
on
soups,
integral
part
traditional
cuisine,
made
with
diverse
vegetables,
legumes,
olive
oil,
sometimes
by-products.
monitors
80
participants
over
three
months
assess
dietary
habits,
soup
fruit
consumption.
This
crossover
study
evaluates
influence
diet
offering
insights
into
health-promoting
Journal of Food Engineering,
Год журнала:
2024,
Номер
382, С. 112210 - 112210
Опубликована: Июль 3, 2024
Gas
hydrates,
crystalline
compounds
resembling
ice,
are
composed
of
water
and
gas
molecules.
They
naturally
occur
in
deep
subsea
surfaces
permafrost
regions
under
high
pressure
low
temperature,
serving
as
an
unconventional
source
natural
gas.
Interestingly,
the
conditions
conducive
to
hydrate
formation
align
with
those
used
food
science
for
processing
preservation.
This
convergence
presents
a
novel
interdisciplinary
research
opportunity
that
could
revolutionize
technology
processes.
Recent
studies
have
sparked
interest
exploring
hydrates'
potential
improving
processing,
preservation,
taste,
sensory
appeal.
hydrates
offer
promising
tool
quality
enhancement,
innovation.
As
our
understanding
deepens,
significantly
improve
landscape,
contributing
more
sustainable
efficient
preservation
methods.
However,
despite
ongoing
research,
practical
applications
limited
due
safety,
stability,
regulatory
concerns.
Their
specific
characteristics,
such
forming
temperatures
pressures
risks
associated
their
effect
on
hindered
widespread
adoption.
Compared
carbon
dioxide,
which
is
already
various
applications,
CO2
yet
gain
significant
attention
review
examines
role
industry,
focusing
formation,
properties,
diverse
applications.
aims
provide
overview
existing
highlight
knowledge
gaps,
guiding
future
investigations
unlock
full
enhancing
techniques.
