Modelling Processes and Products in the Cereal Chain
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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Modelling Processes and Products in the Cereal Chain. / Carvalho, Otilia; Charalambides, Maria N.; Djekic, Ilija; Athanassiou, Christos; Bakalis, Serafim; Benedito, Jose; Briffaz, Aurelien; Castañé, Cristina; Valle, Guy Della; de Sousa, Isabel Maria Nunes; Erdogdu, Ferruh; Feyissa, Aberham Hailu; Kavallieratos, Nickolas G.; Koulouris, Alexandros; Pojic, Milica; Raymundo, Anabela; Riudavets, Jordi; Sarghini, Fabrizio; Trematerra, Pasquale; Tonda, Alberto.
I: Foods, Bind 10, Nr. 1, 82, 2021.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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TY - JOUR
T1 - Modelling Processes and Products in the Cereal Chain
AU - Carvalho, Otilia
AU - Charalambides, Maria N.
AU - Djekic, Ilija
AU - Athanassiou, Christos
AU - Bakalis, Serafim
AU - Benedito, Jose
AU - Briffaz, Aurelien
AU - Castañé, Cristina
AU - Valle, Guy Della
AU - de Sousa, Isabel Maria Nunes
AU - Erdogdu, Ferruh
AU - Feyissa, Aberham Hailu
AU - Kavallieratos, Nickolas G.
AU - Koulouris, Alexandros
AU - Pojic, Milica
AU - Raymundo, Anabela
AU - Riudavets, Jordi
AU - Sarghini, Fabrizio
AU - Trematerra, Pasquale
AU - Tonda, Alberto
PY - 2021
Y1 - 2021
N2 - In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
AB - In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
KW - cereals
KW - food transformation
KW - modelling
KW - transformation processes
U2 - 10.3390/foods10010082
DO - 10.3390/foods10010082
M3 - Review
C2 - 33406629
VL - 10
JO - Foods
JF - Foods
SN - 2304-8158
IS - 1
M1 - 82
ER -
ID: 256932365