Publicação
The food (r)evolution: innovations for food quality, safety, and sustainability
| Resumo: | The growing interest in sustainable foods is driving the use of underutilized sources such as macroalgae, agri-food by-products, acorns, and edible insects, combined with advanced extraction, processing, and preservation technologies. These approaches enable the development of functional foods and innovative ingredients, improve shelf life, nutritional value, and functionality, reduce waste and environmental impact, and promote global food security. |
|---|---|
| Autores principais: | Pinela, José |
| Outros Autores: | Alonso-Esteban, José Ignacio |
| Assunto: | Sustainable foods Functional foods Underutilized resources Food processing Food waste valorization Bioactive compounds |
| Ano: | 2026 |
| País: | Portugal |
| Tipo de documento: | editorial |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The growing interest in sustainable foods is driving the use of underutilized sources such as macroalgae, agri-food by-products, acorns, and edible insects, combined with advanced extraction, processing, and preservation technologies. These approaches enable the development of functional foods and innovative ingredients, improve shelf life, nutritional value, and functionality, reduce waste and environmental impact, and promote global food security. |
|---|
Atividades financiadas
Carregando projetos financiados...