Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0-Reference-Cited by-同舟云学术

Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

Published:2022-12-19 Issue: Volume: Page:1-42
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Hassoun Abdo¹²^ORCID,Anusha Siddiqui Shahida³⁴^ORCID,Smaoui Slim⁵^ORCID,Ucak İ̇lknur⁶,Arshad Rai Naveed⁷,Bhat Zuhaib F.⁸,Bhat Hina F.⁹,Carpena María¹⁰,Prieto Miguel A.¹⁰¹¹^ORCID,Aït-Kaddour Abderrahmane¹²^ORCID,Pereira Jorge A.M.¹³,Zacometti Carmela¹⁴,Tata Alessandra¹⁴,Ibrahim Salam A.¹⁵^ORCID,Ozogul Fatih¹⁶^ORCID,Camara José S.¹³¹⁷

Affiliation:

1. Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France

2. Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France

3. Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany

4. German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

5. Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia

6. Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey

7. Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia

8. Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India

9. Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India

10. Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain

11. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal

12. Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, France

13. CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal

14. Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy

15. Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA

16. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey

17. Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal

Funder

FCT-Fundação para a Ciência e a Tecnologia

Programmatic Fund

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2149776

Reference349 articles.

1. Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

2. The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

3. Key sustainability challenges for the global phosphorus resource, their implications for global food security, and options for mitigation

4. Research on agro-food sustainability transitions: A systematic review of research themes and an analysis of research gaps

5. Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis?

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