51
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Möller AC, van der Padt A, van der Goot AJ. From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110321] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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52
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De Angelis D, Pasqualone A, Allegretta I, Porfido C, Terzano R, Squeo G, Summo C. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. Heliyon 2021; 7:e06177. [PMID: 33644466 PMCID: PMC7887393 DOI: 10.1016/j.heliyon.2021.e06177] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/30/2020] [Accepted: 01/29/2021] [Indexed: 01/08/2023] Open
Abstract
Coarse (CF) and Fine (FF) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and CF. Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g-1, whereas raffinose (39.9 mg g-1) was abundant in chickpea. Antinutritional factors were significantly enriched in FF, whereas decreased in CF. Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg-1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in FF, but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea FF showed a protein content higher than 55 g 100g-1. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Ignazio Allegretta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Carlo Porfido
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Roberto Terzano
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy
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53
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The encapsulation of hydroxytyrosol-rich olive oil in Eudraguard® protect via supercritical fluid extraction of emulsions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110215] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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54
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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55
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Abstract
The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.
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Affiliation(s)
- Konstantina Kyriakopoulou
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Julia K Keppler
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Atze Jan van der Goot
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Remko M Boom
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
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56
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Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110128] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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57
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Jonkman J, Castiglioni A, Akkerman R, van der Padt A. Improving resource efficiency in the food industry by using non-conventional intermediate products. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110198] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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58
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Peng Y, Dewi DPAP, Kyriakopoulou K, van der Goot AJ. Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102501] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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59
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De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik ML, Squeo G, Summo C. Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods 2020; 9:foods9121754. [PMID: 33260878 PMCID: PMC7760771 DOI: 10.3390/foods9121754] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/13/2020] [Accepted: 11/25/2020] [Indexed: 12/11/2022] Open
Abstract
Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g-1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55-18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
- Correspondence:
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Helen Vaikma
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Business and Governance, Department of Business Administration, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Martti Tamm
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia; (A.K.); (H.V.); (M.T.); (M.-L.T.)
- School of Science, Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (A.P.); (G.S.); (C.S.)
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60
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Fritz PA, Zhang P, Bruschinski T, Sahin S, de Smet LC, Chan-Park MB, Boom RM, Schroën CG. Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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61
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Bovine Hemoglobin Enzymatic Hydrolysis by a New Eco-Efficient Process-Part II: Production of Bioactive Peptides. MEMBRANES 2020; 10:membranes10100268. [PMID: 33003442 PMCID: PMC7600257 DOI: 10.3390/membranes10100268] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 09/23/2020] [Accepted: 09/24/2020] [Indexed: 11/17/2022]
Abstract
Bovine cruor, a slaughterhouse waste, was mainly composed of hemoglobin, a protein rich in antibacterial and antioxidant peptides after its hydrolysis. In the current context of food safety, such bioactive peptides derived from enzymatic hydrolysis of hemoglobin represent potential promising preservatives for the food sector. In this work, the hemoglobin hydrolysis to produce bioactive peptides was performed in a regulated pH medium without the use of chemical solvents and by an eco-efficient process: electrodialysis with bipolar membrane (EDBM). Bipolar/monopolar (anionic or cationic) configuration using the H+ and OH- generated by the bipolar membranes to regulate the pH was investigated. The aim of this study was to present and identify the bioactive peptides produced by EDBM in comparison with conventional hydrolysis and to identify their biological activity. The use of the EDBM for the enzymatic hydrolysis of hemoglobin has allowed for the production and identification of 17 bioactive peptides. Hydrolysates obtained by EDBM showed an excellent antimicrobial activity against six strains, antioxidant activity measured by four different tests and for the first time anti-fungal activities against five yeasts and mold strains. Consequently, this enzymatic hydrolysis carried out in regulated pH medium with bipolar membranes could provide bioactive peptides presenting antibacterial, antifungal and antioxidant interest.
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62
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Yellow-colored extract from cashew byproduct – Nonclinical safety assessment. Regul Toxicol Pharmacol 2020; 115:104699. [DOI: 10.1016/j.yrtph.2020.104699] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/19/2020] [Accepted: 06/01/2020] [Indexed: 11/22/2022]
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63
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Saldanha do Carmo C, Silventoinen P, Nordgård CT, Poudroux C, Dessev T, Zobel H, Holtekjølen AK, Draget KI, Holopainen-Mantila U, Knutsen SH, Sahlstrøm S. Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109937] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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64
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Hinderink EB, Kaade W, Sagis L, Schroën K, Berton-Carabin CC. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105610] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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65
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Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients 2020; 12:nu12041020. [PMID: 32276384 PMCID: PMC7230334 DOI: 10.3390/nu12041020] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/26/2020] [Accepted: 04/07/2020] [Indexed: 12/21/2022] Open
Abstract
In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.
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66
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Sridharan S, Meinders MB, Bitter JH, Nikiforidis CV. Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105533] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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67
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Liu H, Xie M, Nie S. Recent trends and applications of polysaccharides for microencapsulation of probiotics. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.11] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
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68
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Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105449] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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69
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Schultze-Jena A, Boon MA, Vroon RC, Bussmann PJT, Janssen AEM, van der Padt A. Elevated viscosities in a simulated moving bed for γ-aminobutyric acid recovery. J Sep Sci 2020; 43:1256-1264. [PMID: 32012437 PMCID: PMC7187226 DOI: 10.1002/jssc.201900785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 01/09/2020] [Accepted: 01/09/2020] [Indexed: 11/23/2022]
Abstract
Process streams of agro‐food industries are often large and viscous. In order to fractionate such a stream the viscosity can be reduced by either a high temperature or dilution, the former is not an option in case of temperature sensitive components. Such streams are diluted prior to chromatographic fractionation, resulting in even larger volumes and high energy costs for sub‐sequential water removal. The influence of feed viscosity on the performance of simulated moving bed chromatography has been investigated in a case study of the recovery of a γ‐aminobutyric acid rich fraction from tomato serum. This work addresses the chromatographic system design, evaluates results from a pilot scale operation, and uses these to calculate the productivity and water use at elevated feed concentration. At the two higher feed viscosities (2.5 and 4 mPa·s) water use is lower and productivity higher, compared to the lowest feed viscosity (1 mPa·s). The behavior of the sugars for different feed viscosities can be described well by the model using the ratio of feed to eluent as dilution factor. The behavior of γ‐aminobutyric acid is highly concentration dependent and the recovery could not be accurately predicted.
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Affiliation(s)
- A Schultze-Jena
- Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands.,Food Process Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - M A Boon
- Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - R C Vroon
- Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - P J Th Bussmann
- Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - A E M Janssen
- Food Process Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - A van der Padt
- Food Process Engineering, Wageningen University and Research, Wageningen, The Netherlands.,FrieslandCampina, Amersfoort, The Netherlands
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70
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Szerlauth A, Muráth S, Viski S, Szilagyi I. Radical scavenging activity of plant extracts from improved processing. Heliyon 2019; 5:e02763. [PMID: 31844703 PMCID: PMC6895678 DOI: 10.1016/j.heliyon.2019.e02763] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 10/11/2019] [Accepted: 10/30/2019] [Indexed: 12/21/2022] Open
Abstract
Radical scavenging activity of extracts obtained from 16 plants harvested in South Hungary was assessed and compared to the activity of ascorbic acid standard. During extraction, a novel technique involving an ethanolic treatment at ambient temperature was used for advanced active component release. Although the procedure is time consuming, it serves as an efficient and harmless route to extract valuable antioxidant compounds from their natural sources. The as-prepared extracts consist of two phases (except Allium sativum), a clear solution and a thick suspension containing solid plant parts that separates in about 2 h. The samples were analysed by the antioxidant assay based on the scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals. For most of the species, the solid phase retained considerable amount of available antioxidant agents, while the solution parts showed significant radical scavenging activity. The main exceptions were Nigella sativa, Hippophae rhamnoides and Linum usitatissimum, where the solid parts were less active. Overall, the extracts possessed remarkable antioxidant activity that were compared to published literature data and were found to be superior.
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Affiliation(s)
- Adél Szerlauth
- MTA-SZTE Lendület Biocolloids Research Group, Department of Physical Chemistry and Materials Science, University of Szeged, Szeged, H-6720, Hungary
| | - Szabolcs Muráth
- MTA-SZTE Lendület Biocolloids Research Group, Department of Physical Chemistry and Materials Science, University of Szeged, Szeged, H-6720, Hungary.,Interdisciplinary Excellence Center, Department of Physical Chemistry and Materials Science, University of Szeged, Szeged, H-6720, Hungary
| | - Sándor Viski
- HerbaPharm Europe Ltd., Battonya, H-5830, Hungary
| | - Istvan Szilagyi
- MTA-SZTE Lendület Biocolloids Research Group, Department of Physical Chemistry and Materials Science, University of Szeged, Szeged, H-6720, Hungary.,Interdisciplinary Excellence Center, Department of Physical Chemistry and Materials Science, University of Szeged, Szeged, H-6720, Hungary
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71
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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72
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Integrated quality environmental management implementation in food processing SMEs. TQM JOURNAL 2019. [DOI: 10.1108/tqm-11-2018-0166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Purpose
The purpose of this paper is to identify the critical success factors (CSFs) of integrated quality environmental management (IQEM) and analyze their impact on operational performance (OP) and environmental performance (EP) in food processing Small and medium-sized enterprises (SMEs) in Pakistan.
Design/methodology/approach
The study is based on collecting data using a survey questionnaire through snowball sampling technique. A total of 302 food processing SMEs operating in Punjab, Pakistan, responded to the survey. SPSS version-23 and SmartPLS-3 were used for data analysis.
Findings
The literature review identified leadership (LS), employee management (EM), strategic planning (SP), information management (IM), process management (PM), supplier management (SM) and customer focus (CF) as CSFs of IQEM. The results of this study found a significant relationship of all identified CSFs with operational performance in food processing SMEs whereas EM, IM, PM and SM were insignificant with the EP in the food processing SMEs.
Research limitations/implications
Although this study has collected data from one province, the Punjab province, it still relevant in identifying the CSFs for IQEM implementation within food processing SMEs to improve performance.
Originality/value
Despite the wide spread of integrated systems practices in the developed countries, little attention has been placed to implement and assess the IQEM initiatives by organizations in the developing countries. Thus, this study identified CSFs of IQEM based on empirical studies and analyzed their impact on OP and EP of food processing SMEs.
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73
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Grossmann L, Hinrichs J, Weiss J. Cultivation and downstream processing of microalgae and cyanobacteria to generate protein-based technofunctional food ingredients. Crit Rev Food Sci Nutr 2019; 60:2961-2989. [DOI: 10.1080/10408398.2019.1672137] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lutz Grossmann
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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74
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75
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Environmental Impacts of University Restaurant Menus: A Case Study in Brazil. SUSTAINABILITY 2019. [DOI: 10.3390/su11195157] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
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76
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Przybylski R, Bazinet L, Firdaous L, Kouach M, Goossens JF, Dhulster P, Nedjar N. Harnessing slaughterhouse by-products: From wastes to high-added value natural food preservative. Food Chem 2019; 304:125448. [PMID: 31491713 DOI: 10.1016/j.foodchem.2019.125448] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 10/26/2022]
Abstract
Blood, from slaughterhouses, is an inevitable part of meat production, causing environmental problems due to the large volumes recovered and its low valorization. However, the α137-141 peptide, a natural antimicrobial peptide, can be obtained after hydrolysis of hemoglobin, the main constituent of blood red part. To recover it at a sufficient concentration for antimicrobial applications, a new sustainable technology, called electrodialysis with ultrafiltration membrane (EDUF), was investigated. The α137-141 concentration was increased about 4-fold at a feed peptide concentration of 8% with an enrichment factor above 24-fold. This feed peptide concentration also needed the lowest relative energy consumption. Moreover, this peptide fraction protected meat against microbial growth, as well as rancidity, during 14 days under refrigeration. This peptide fraction was validated as a natural preservative and substitute for synthetic additives against food spoilage. Finally, producing antimicrobial/antioxidant peptide from wastes by EDUF fits perfectly with the concept of circular economy.
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Affiliation(s)
- Rémi Przybylski
- Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods, Department of Food Sciences and Laboratory of Food Processing and Electromembrane Processes (LTAPEM), Laval University, Quebec G1V 0A6, Canada.
| | - Loubna Firdaous
- Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Mostafa Kouach
- Centre Universitaire de Mesures et d'Analyses - CUMA - Faculté de pharmacie 3, rue du Professeur Laguesse, BP 83, F-59000 Lille, France
| | - Jean-François Goossens
- Centre Universitaire de Mesures et d'Analyses - CUMA - Faculté de pharmacie 3, rue du Professeur Laguesse, BP 83, F-59000 Lille, France
| | - Pascal Dhulster
- Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France
| | - Naïma Nedjar
- Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Charles Viollette Institute, F-59000 Lille, France.
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77
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Silventoinen P, Rommi K, Holopainen-Mantila U, Poutanen K, Nordlund E. Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02307-w] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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78
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Fernández-Acosta K, Salmeron I, Chavez-Flores D, Perez-Reyes I, Ramos V, Ngadi M, Kwofie EM, Perez-Vega S. Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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79
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Chen XW, Luo DY, Chen YJ, Wang JM, Guo J, Yang XQ. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment. Food Chem 2019; 285:414-422. [DOI: 10.1016/j.foodchem.2019.01.182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 11/24/2022]
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80
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van der Weele C, Feindt P, Jan van der Goot A, van Mierlo B, van Boekel M. Meat alternatives: an integrative comparison. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.018] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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81
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Huc-Mathis D, Journet C, Fayolle N, Bosc V. Emulsifying properties of food by-products: Valorizing apple pomace and oat bran. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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82
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Torres AF, Xu X, Nikiforidis CV, Bitter JH, Trindade LM. Exploring the Treasure of Plant Molecules With Integrated Biorefineries. FRONTIERS IN PLANT SCIENCE 2019; 10:478. [PMID: 31040858 PMCID: PMC6476976 DOI: 10.3389/fpls.2019.00478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 03/28/2019] [Indexed: 06/09/2023]
Abstract
Despite significant progress toward the commercialization of biobased products, today's biorefineries are far from achieving their intended goal of total biomass valorization and effective product diversification. The problem is conceptual. Modern biorefineries were built around well-optimized, cost-effective chemical synthesis routes, like those used in petroleum refineries for the synthesis of fuels, plastics, and solvents. However, these were designed for the conversion of fossil resources and are far from optimal for the processing of biomass, which has unique chemical characteristics. Accordingly, existing biomass commodities were never intended for modern biorefineries as they were bred to meet the needs of conventional agriculture. In this perspective paper, we propose a new path toward the design of efficient biorefineries, which capitalizes on a cross-disciplinary synergy between plant, physical, and catalysis science. In our view, the best opportunity to advance profitable and sustainable biorefineries requires the parallel development of novel feedstocks, conversion protocols and synthesis routes specifically tailored for total biomass valorization. Above all, we believe that plant biologists and process technologists can jointly explore the natural diversity of plants to synchronously develop both, biobased crops with designer chemistries and compatible conversion protocols that enable maximal biomass valorization with minimum input utilization. By building biorefineries from the bottom-up (i.e., starting with the crop), the envisioned partnership promises to develop cost-effective, biomass-dedicated routes which can be effectively scaled-up to deliver profitable and resource-use efficient biorefineries.
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Affiliation(s)
- Andres F. Torres
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
- Biobased Chemistry and Technology, Wageningen University, Wageningen, Netherlands
- Graduate School Experimental Plant Sciences, Wageningen University, Wageningen, Netherlands
- Colegio de Ciencias Biológicas y Ambientales, Universidad San Francisco de Quito, Quito, Ecuador
| | - Xuan Xu
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
| | | | - Johannes H. Bitter
- Biobased Chemistry and Technology, Wageningen University, Wageningen, Netherlands
| | - Luisa M. Trindade
- Plant Breeding, Wageningen University and Research, Wageningen, Netherlands
- Graduate School Experimental Plant Sciences, Wageningen University, Wageningen, Netherlands
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83
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Velichko E, Tian B, Nikolaeva T, Koning J, van Duynhoven J, Bouwman WG. A versatile shear cell for investigation of structure of food materials under shear. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.046] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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84
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85
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Starch from the sea: The green macroalga Ulva ohnoi as a potential source for sustainable starch production in the marine biorefinery. ALGAL RES 2019. [DOI: 10.1016/j.algal.2018.11.007] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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86
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87
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Sustainability Performance in Food Supply Networks: Insights from the UK Industry. SUSTAINABILITY 2018. [DOI: 10.3390/su10093148] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The purpose of this research is to introduce a qualitative sustainability performance assessment framework for food supply networks, based on the perception of their key stakeholders’ upper management. Moreover, the paper provides industry insights by exemplifying the value of the proposed framework for the UK food industry. A critical review on the most acknowledged sustainability assessment methodologies and tools resulted in the synthesis of the proposed framework. An illustrative application follows, based on data from semi-structured interviews with C-level executives from key players of the UK poultry sector. The results demonstrate an easy-to-use approach, with a comprehensive and sharp outcome on supply chain sustainability performance assessment. Industry insights demonstrate an adequate sustainability performance with respect to the entire supply chain. A detailed view on different echelons reveals specific areas that could be improved, such as the environmental performance at both farming (production) and processing levels. This work extends the scope of current sustainability performance assessment tools by providing a tangible triple bottom-line overview, as well as echelon-specific and indicator-specific details, in a user-friendly, yet straightforward, way. UK food industry insights are valuable for practitioners and academics. The illustration is based exclusively on C-level executives’ viewpoint; thus, any generalization of the results should be considered to this effect. Supply chain stakeholders, policy-makers, and researchers could perform a quick and reliable supply network sustainability performance assessment.
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88
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Membrane Processing in the Sustainable Production of Low-Sugar Apple-Cranberry Cloudy Juice. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8071082] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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89
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Liu X, Guo J, Wan ZL, Liu YY, Ruan QJ, Yang XQ. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.032] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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90
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Santos Felix AC, Novaes CG, Pires Rocha M, Barreto GE, do Nascimento BB, Giraldez Alvarez LD. Mixture Design and Doehlert Matrix for the Optimization of the Extraction of Phenolic Compounds from Spondias mombin L Apple Bagasse Agroindustrial Residues. Front Chem 2018; 5:116. [PMID: 29354632 PMCID: PMC5760567 DOI: 10.3389/fchem.2017.00116] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Accepted: 11/29/2017] [Indexed: 01/12/2023] Open
Abstract
In this study, we have determined, using RSM (mixture design and Doehlert matrix), the optimum values of the independent variables to achieve the maximum response for the extraction of total phenolic compounds from Spondias mombin L bagasse agroindustrial residues in order to preserve their antioxidant activity. The extraction of phenolic compounds, as well as their antioxidant capacity and the capacity to scavenge ABTS, was determined by the modified DPPH method at different periods of time, temperature, velocity of rotation and solvents concentration. We observed that the optimum condition for the highest antioxidant yield was obtained using water (60.84%), acetone (30.31%), and ethanol (8.85%) at 30°C during 20 min at 50 rpm. We have also found that the maximum yield of total phenolics was 355.63 ± 9.77 (mg GAE/100 g), showing an EC50 of 3,962.24 ± 41.20 (g fruit/g of DPPH) and 8.36 ± 0.30 (μM trolox/g fruit), which were measured using DPPH and ABTS assays. These results suggest that RSM was successfully applied for optimizing the extraction of phenolics compounds thus preserving their antioxidant activity.
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Affiliation(s)
- Antonio C Santos Felix
- Grupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Brazil
| | - Cleber G Novaes
- Grupo de Pesquisa Laboratório de Química Analítica, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Brazil
| | - Maísla Pires Rocha
- Grupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Brazil
| | - George E Barreto
- Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, Colombia.,Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago, Chile
| | - Baraquizio B do Nascimento
- Grupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Brazil
| | - Lisandro D Giraldez Alvarez
- Grupo de Pesquisa Aromas e Análise de Alimentos, Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Brazil
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91
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Tamayo Tenorio A, Kyriakopoulou KE, Suarez-Garcia E, van den Berg C, van der Goot AJ. Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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92
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Barros RGC, Andrade JKS, Denadai M, Nunes ML, Narain N. Evaluation of bioactive compounds potential and antioxidant activity in some Brazilian exotic fruit residues. Food Res Int 2017; 102:84-92. [DOI: 10.1016/j.foodres.2017.09.082] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/05/2017] [Accepted: 09/26/2017] [Indexed: 10/18/2022]
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93
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Karefyllakis D, Altunkaya S, Berton-Carabin CC, van der Goot AJ, Nikiforidis CV. Physical bonding between sunflower proteins and phenols: Impact on interfacial properties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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94
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Serrano-Casas V, Pérez-Chabela ML, Cortés-Barberena E, Totosaus A. Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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95
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Geerts ME, Nikiforidis CV, van der Goot AJ, van der Padt A. Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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96
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Geerts ME, Mienis E, Nikiforidis CV, van der Padt A, van der Goot AJ. Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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97
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Geerts ME, Strijbos M, van der Padt A, van der Goot AJ. Understanding functional properties of mildly refined starch fractions of yellow pea. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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98
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Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H. Processing- and product-related causes for food waste and implications for the food supply chain. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 61:461-472. [PMID: 28038904 DOI: 10.1016/j.wasman.2016.12.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 11/21/2016] [Accepted: 12/17/2016] [Indexed: 06/06/2023]
Abstract
Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases.
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Affiliation(s)
- Norbert Raak
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany.
| | - Claudia Symmank
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
| | - Susann Zahn
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
| | - Jessica Aschemann-Witzel
- MAPP - Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholinsalle 10, 8000 Aarhus, Denmark
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
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99
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Jonkman J, Bloemhof JM, van der Vorst JG, van der Padt A. Selecting food process designs from a supply chain perspective. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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100
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Lopez C, Cauty C, Rousseau F, Blot M, Margolis A, Famelart MH. Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH. Food Res Int 2017; 91:26-37. [DOI: 10.1016/j.foodres.2016.11.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 11/12/2016] [Accepted: 11/16/2016] [Indexed: 12/26/2022]
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