Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food-Reference-Cited by-同舟云学术

Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food

Published:2024-07-09 Issue: Volume: Page:
ISSN:2662-7655
Container-title:Systems Microbiology and Biomanufacturing
language:en
Short-container-title:Syst Microbiol and Biomanuf

Author:

Hashimoto Elisabete Hiromi,de Cassia Campos Pena Aline,da Cunha Mário Antônio Alves,de Freitas Branco Ricardo,de Lima Kely Priscila,Couto Gustavo Henrique,Binder Pagnoncelli Maria Giovana^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s43393-024-00292-6.pdf

Reference248 articles.

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3. López-Gálvez F, Perla AG, Art F, et al. Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh produce Supply Chain. Foods. 2021;1655. https://doi.org/10.3390/foods10071655.

4. Batool F, Kurniawan TA, Mohyuddin A, et al. Environmental impacts of food waste management technologies: a critical review of life cycle assessment (LCA) studies. Trends Food Sci Technol. 2024;104287. https://doi.org/10.1016/j.tifs.2023.104287.

5. Bortolini DG, de Oliveira Maior L, Couto GH et al. Packaging, conservation, and Shelf Life of Cultivated Meat. Cultiv Meat Published Online 2024:183–208. https://doi.org/10.1007/978-3-031-55968-6_10.