6 documents found, page 1 of 1
Valorization of agri-food waste and by-products in cheese and other dairy foods...
Tarchi, Ines; Boudalia, Sofiane; Ozogul, Fatih; Câmara, José S.; Bhat, Zuhaib F.; Hassoun, Abdo; Perestrelo, Rosa; Bouaziz, Mohamed; Nurmilah, SitiFood waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems. However, food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological (e.g., preservative, colorant, fibres)...
Food quality 4.0: from traditional approaches to digitalized automated analysis
Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Trif, Monica; Rusu, Alexandru Vasilethe increasing demand for healthier and more nutritious food products. Traditionally, food quality is determined using a range of destructive and time-consuming approaches with modest analytical performance, underscoring the urgent need to develop novel analytical techniques. The Fourth Industrial Revolution (called Industry 4.0) is progressing exponentially, driven by the advent of a range of digital technolog...
Emerging technological advances in improving the safety of muscle foods: framin...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İ̇lknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena, MaríaTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and pre servation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has bee...
Emerging technological advances in improving the safety of muscle foods: framin...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Bhat, Zuhaib F.; Bhat, Hina F.; Carpena Rodríguez, MaríaTo address the issues related to high perishability and limited shelf life of food proteins from muscle origin, different innovative processing, and preservation techniques, as well as analytical methodological approaches have been developed to meet environmental challenges and consumer demand for food of high quality and sustainable production supported by circular economy principles. This development has been...
Seafood processing, preservation, and analytical techniques in the age of indus...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; García-Oliveira, Paula; Prieto Lage, Miguel A.Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally tra...
Seafood Processing, Preservation, and Analytical Techniques in the Age of Indus...
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; García-Oliveira, Paula; Prieto, Miguel A.Fish and other seafood products are essential dietary components that are highly appre ciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This de velopment has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally t...