Microbial Pathogenesis, Год журнала: 2024, Номер unknown, С. 106964 - 106964
Опубликована: Сен. 1, 2024
Язык: Английский
Frontiers in Sustainable Food Systems, Год журнала: 2023, Номер 7
Опубликована: Июль 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
Язык: Английский
Процитировано
42
Trends in Food Science & Technology, Год журнала: 2023, Номер 142, С. 104238 - 104238
Опубликована: Ноя. 2, 2023
Язык: Английский
Процитировано
37
Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(2)
Опубликована: Фев. 19, 2024
Abstract Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved recent years, this layered manufacturing/additive manufacturing preparation based on reconstruction has made it possible continuously develop large‐scale manufacture SRFs. Compared with the traditional foods, SRFs prepared using technologies are discussed comprehensively review. To meet requirements customers nutrition or characteristics, multi‐processing being combined printing. Aspects inks, product quality parameters, progress assessed systematically critically. The potential for printed need further research developments area presented In addition natural materials which were initially suitable printing, derivative components already been applied, include hydrogels, polysaccharide‐based materials, protein‐based smart distinctive characteristics. can retain deconstruction while also exhibiting parameters original material systems, such as variable rheological properties, on‐demand essential printability, microstructure, more appealing appearance. widely used simulated staple fermented people special dietary needs, from processingbyproducts.
Язык: Английский
Процитировано
12
Foods, Год журнала: 2024, Номер 13(2), С. 235 - 235
Опубликована: Янв. 11, 2024
Food safety is closely related to human health. However, the regulation and testing processes for food are intricate resource-intensive. Therefore, it necessary address risks using a combination of deep learning, Internet Things, smartphones, quick response codes, smart packaging, other technologies. Intelligent designs that combine digital systems advanced functionalities with biosensors hold great promise revolutionizing current practices. This review introduces concept Safety 4.0, discusses impact intelligent biosensors, which offer attractive smarter solutions, including real-time monitoring, predictive analytics, enhanced traceability, consumer empowerment, helping improve risk management ensure highest standards safety.
Язык: Английский
Процитировано
9
Food Bioscience, Год журнала: 2024, Номер 58, С. 103751 - 103751
Опубликована: Фев. 15, 2024
Food waste and by-products have attracted attention in recent years due to the reduction of food resources negative impact on environment current production consumption systems. However, can be transformed into new products that useful for human because they represent a source nutritional technological (e.g., preservative, colorant, fibres) added-value compounds. Those compounds interest extracted using several advanced and/or emerging extraction techniques, which follow green chemistry principles, incorporated products. This is true many types foods; even dairy cheese one most appreciated consumed worldwide. Therefore, effective vehicles valorization. review focuses opportunities valuing various wastes sector, especially cheese. It also highlights contributions recovered bioactive enhancing nutritional, technological, sensory properties expected could used improve functionalities future, leading innovative functional decrease environmental footprint simultaneously contribute sustainability sector.
Язык: Английский
Процитировано
8
Discover Food, Год журнала: 2024, Номер 4(1)
Опубликована: Апрель 6, 2024
Abstract The Farm to Fork Strategy of the European Commission is a contingency plan aimed at always ensuring sufficient and varied supply safe, nutritious, affordable, sustainable food citizens. learning from previous crises such as COVID-19 indicates that proactive strategies need span numerous levels both within external networks, requiring vertical horizontal collaborations. However, there lack systematic performance management techniques for ripple effects in chains would enable prediction failure modes. Supervised algorithms are commonly used (classification) problems, but machine struggles with large data sets complex phenomena. Consequently, this research proposes manual approach feature extraction artificial intelligence aim reducing dimensionality more efficient algorithm performance, improved interpretability/explainability benefits terms ethics managerial decision-making. based on qualitative comparative analysis informed by in-depth case knowledge which refined through Boolean logic, yielding solutions reflect causality opposed single point Two exemplars presented support proposed framework implementation: export readiness dairy under Russia-Ukraine war, egg chain sustainability during lockdown United Kingdom.
Язык: Английский
Процитировано
6
Current Opinion in Green and Sustainable Chemistry, Год журнала: 2024, Номер 47, С. 100927 - 100927
Опубликована: Апрель 24, 2024
Язык: Английский
Процитировано
5
Future Foods, Год журнала: 2024, Номер 10, С. 100426 - 100426
Опубликована: Авг. 8, 2024
Traceability is a transparent quality index in almost every supply chain. Especially when it comes to highly perishable products, such as dairy, the need for an effective traceability system unavoidable due increased fraudulent adulteration, excessive additives, and toxic substances. The dairy industry requires that ensures visibility transparency chain while enhancing safety, quality, adherence ethical standards; promotes consumer trust stakeholder collaborations; optimizes operations economic benefits; enables end-to-end tracking monitoring of processes. By effectively utilizing resources reducing wastage, supports principal objectives sustainable development through advancing reliability constant advancements. This paper offers insights into recent developments, trends, opportunities, impacts implementation industry. theoretical technological status was investigated, content analysis used examine intervention digital technologies sustainability indicators. study highlights research indicators different domains, suggesting potential pathways. It also discusses past, present, future aspects traceability, along with challenges, advancements technologies, its implications stakeholders. findings revealed implementing can help attain specific United Nations Sustainable Development Goals (UN SDGs).
Язык: Английский
Процитировано
5
Heliyon, Год журнала: 2024, Номер 10(23), С. e40459 - e40459
Опубликована: Ноя. 19, 2024
Язык: Английский
Процитировано
5
Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105018 - 105018
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0