Sustainable food chains designed for optimised resource use: Optimising downscaled food chains for sustainable resource use: A comprehensive case study on tomato juice-Reference-Cited by-同舟云学术

Sustainable food chains designed for optimised resource use: Optimising downscaled food chains for sustainable resource use: A comprehensive case study on tomato juice

Published:2024-04 Issue: Volume:450 Page:141879
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Silva Beatriz Q.^ORCID,Kancirova Eva,Zdravkovic Milena^ORCID,Batta Uday,Petrusán János-István^ORCID,Pasch Kerstin,Aganovic Kemal,Vasconcelos Marta W.^ORCID,Smetana Sergiy^ORCID

Funder

Horizon 2020

Publisher

Elsevier BV

Reference31 articles.

1. Aspects of high hydrostatic pressure food processing: perspectives on technology and food safety;Aganovic;Compr. Rev. Food Sci. Food Saf.,2021

2. Pilot scale thermal and alternative pasteurisation of tomato and watermelon juice: an energy comparison and life cycle assessment;Aganovic;J. Clean. Prod.,2017

3. The who, where and why of choosing suboptimal foods: consequences for tackling food waste in store;Aschemann-Witzel;J. Clean. Prod.,2019

4. Comparative assessment of innovative and conventional food preservation technologies: process energy performance and greenhouse gas emissions;Atuonwu;Innovat. Food Sci. Emerg. Technol.,2018

5. Modelling environmental and climate ambition in the agricultural sector with the CAPRI model;Barreiro-Hurle,2021

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