Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976–2021

Author:

Hasenay SandaORCID,Ačkar ĐurđicaORCID

Abstract

The combined necessity for sustainable production, a decrease in the human impact on the environment, the European Union striving to be climate neutral, and the pressure on the food industry to introduce sustainable technologies and products and reduce emissions into the environment to the minimum has led to perceiving food industry by-products (FIB) as valuable raw materials rather than waste. This has driven a constant increase in scientific research regarding the use of FIB. The aim of this research was to establish focal points and directions of the scientific research regarding FIB. Descriptive bibliography and visualization using software CiteSpace II were used to analyze research published in journals indexed in the Web of Science Core Collection and determine and explain development trends. The results showed a constant growth of the scientific interest for FIB, which intensified since 2015. Research is being conducted worldwide, with Spain (13%) and Italy (11%) as leading countries. The results are published in journals with high impact factors and quartiles, using references published in the same rank.

Publisher

MDPI AG

Subject

Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development,Building and Construction

Reference19 articles.

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2. Šubarić, D. (2018). Neke Mogućnosti Iskorištenja Nusproizvoda Prehrambene Industrije/Some Potentialas to Use Food Industry By-Products, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology.

3. Industrial Applications of Crustacean By-Products (Chitin, Chitosan, and Chitooligosaccharides): A Review;Hamed;Trends Food Sci Technol,2016

4. Barral-Martinez, M., Fraga-Corral, M., Garcia-Perez, P., Simal-Gandara, J., and Prieto, M.A. (2021). Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry. Foods, 10.

5. Influence of the Extraction Method on the Recovery of Bioactive Phenolic Compounds from Food Industry By-Products;Romero;Food Chem.,2022

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