Processed foods: From their emergence to resilient technologies.
appropriate food technologies
emerging technologies
food processing
future food processing
processing benefits
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
09 2023
09 2023
Historique:
revised:
23
05
2023
received:
23
03
2023
accepted:
11
06
2023
medline:
13
9
2023
pubmed:
8
7
2023
entrez:
8
7
2023
Statut:
ppublish
Résumé
Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.
Identifiants
pubmed: 37421325
doi: 10.1111/1541-4337.13205
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3765-3789Informations de copyright
© 2023 Institute of Food Technologists®.
Références
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., Sevenich, R., Bandick, N., Kulling, S. E., Knorr, D., Engel, K.-H., & Heinz, V. (2021). Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety, 20, 3225-3266. https://doi.org/10.1111/1541-4337.12763
Akdogan, H. (1999). High moisture food extrusion. International Journal of Food Science & Technology, 34, 195-207. https://doi.org/10.1046/j.1365-2621.1999.00256.x
Alkanan, Z. T., Altemimi, A. B., Al-Hilphy, A. R. S., Watson, D. G., & Pratap-Singh, A. (2021). Ohmic heating in the food industry: Developments in concepts and applications during 2013-2020. Applied Sciences, 11, 2507. https://doi.org/10.3390/app11062507
Altemimi, A., Aziz, S. N., Al-Hiiphy, A. R. S., Lakhssassi, N., Watson, D. G., & Ibrahim, S. A. (2019). Critical review of radio-frequency (RF) heating applications in food processing. Food Quality and Safety, 3, 81-91. https://doi.org/10.1093/fqsafe/fyz002
Anderson, C. A. M., Thorndike, A. N., Lichtenstein, A. H., Van Horn, L., Kris-Etherton, P. M., Foraker, R., & Spees, C. (2019). Innovation to create a healthy and sustainable food system: A science advisory from the American Heart Association. Circulation, 139, e1025-e1032. https://doi.org/10.1161/CIR.0000000000000686
Anis, S. F., Hashaikeh, R., & Hilal, N. (2019). Microfiltration membrane processes: A review of research trends over the past decade. Journal of Water Process Engineering, 32, 100941. https://doi.org/10.1016/j.jwpe.2019.100941
Anoop, A. A., Pillai, P. K. S., Nickerson, M., & Ragavan, K. V. (2023). Plant leaf proteins for food applications: Opportunities and challenges. Comprehensive Reviews in Food Science and Food Safety, 22, 473-501. https://doi.org/10.1111/1541-4337.13079
Ardia, A. (2004). Process considerations on the application of high pressure treatment at elevated temperature levels for food preservation. Technische Universität Berlin.
Baindur, D., & Macário, R. M. (2013). Mumbai lunch box delivery system: A transferable benchmark in urban logistics? Research in Transportation Economics, 38, 110-121. https://doi.org/10.1016/j.retrec.2012.05.002
Barabási, A.-L., Menichetti, G., & Loscalzo, J. (2020). The unmapped chemical complexity of our diet. Nature Food, 1, 33-37. https://doi.org/10.1038/s43016-019-0005-1
Barba, F., Parniakov, O., & Wiktor, A. (Eds.). (2020). Pulsed electric fields to obtain healthier and sustainable food for tomorrow. Elsevier.
Barba, F., Tonello-Samson, C., Puértolas, E., & Lavilla, M. (2020). Present and future of high pressure processing: A tool for developing innovative, sustainable, safe and healthy foods. Elsevier.
Bar-On, Y. M., Phillips, R., & Milo, R. (2018). The biomass distribution on Earth. PNAS, 115, 6506-6511. https://doi.org/10.1073/pnas.1711842115
Béné, C., Prager, S. D., Achicanoy, H. A. E., Toro, P. A., Lamotte, L., Bonilla, C., & Mapes, B. R. (2019). Global map and indicators of food system sustainability. Scientific Data, 6, 279. https://doi.org/10.1038/s41597-019-0301-5
Berger, L. R., Hawks, J., Dirks, P. H., Elliott, M., & Roberts, E. M. (2017). Homo naledi and Pleistocene hominin evolution in subequatorial Africa. eLife, 6, e24234. https://doi.org/10.7554/eLife.24234
Berners-Lee, M., Kennelly, C., Watson, R., & Hewitt, C. N. (2018). Current global food production is sufficient to meet human nutritional needs in 2050 provided there is radical societal adaptation. Elementa: Science of the Anthropocene, 6, 52. https://doi.org/10.1525/elementa.310
Botelho, R., Araújo, W., & Pineli, L. (2018). Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. Critical Reviews in Food Science and Nutrition, 58, 639-650. https://doi.org/10.1080/10408398.2016.1209159
Breza-Boruta, B., Ligocka, A., & Bauza-Kaszewska, J. (2022). Natural bioactive compounds in organic and conventional fermented food. Molecules, 27, 4084. https://doi.org/10.3390/molecules27134084
Brouwer, I. D., Van Liere, M. J., De Brauw, A., Dominguez-Salas, P., Herforth, A., Kennedy, G., Lachat, C., Omosa, E. B., Talsma, E. F., Vandevijvere, S., Fanzo, J., & Ruel, M. (2021). Reverse thinking: Taking a healthy diet perspective towards food systems transformations. Food Security, 13, 1497-1523. https://doi.org/10.1007/s12571-021-01204-5
Burlingame, B., Mouillé, B., & Charrondière, R. (2009). Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. Journal of Food Composition and Analysis, 22, 494-502. https://doi.org/10.1016/j.jfca.2009.09.001
Cámara, M., Giner, R. M., González-Fandos, E., López-García, E., Mañes, J., Portillo, M. P., Rafecas, M., Domínguez, L., & Martínez, J. A. (2021). Food-based dietary guidelines around the world: A comparative analysis to update AESAN scientific committee dietary recommendations. Nutrients, 13, 3131. https://doi.org/10.3390/nu13093131
Carmody, R. N., & Wrangham, R. W. (2009a). Cooking and the human commitment to a high-quality diet. Cold Spring Harbor Symposia on Quantitative Biology, 74, 427-434. https://doi.org/10.1101/sqb.2009.74.019
Carmody, R. N., & Wrangham, R. W. (2009b). The energetic significance of cooking. Journal of Human Evolution, 57, 379-391. https://doi.org/10.1016/j.jhevol.2009.02.011
Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing-A review. Food Research International, 52, 243-261. https://doi.org/10.1016/j.foodres.2013.02.033
Cheftel, J. C., Kitagawa, M., & Quéguiner, C. (1992). New protein texturization processes by extrusion cooking at high moisture levels. Food Reviews International, 8, 235-275. https://doi.org/10.1080/87559129209540940
Chen, G. Q., Leong, T. S. H., Kentish, S. E., Ashokkumar, M., & Martin, G. J. O. (2019). Membrane separations in the dairy industry. Separation of functional molecules in food by membrane technology (pp. 267-304). Elsevier.
Choi, K. R., Yu, H. E., & Lee, S. Y. (2022). Microbial food: Microorganisms repurposed for our food. Microbial Biotechnology, 15, 18-25. https://doi.org/10.1111/1751-7915.13911
Clark, M., Springmann, M., Rayner, M., Scarborough, P., Hill, J., Tilman, D., Macdiarmid, J. I., Fanzo, J., Bandy, L., & Harrington, R. A. (2022). Estimating the environmental impacts of 57,000 food products. PNAS, 119, e2120584119. https://doi.org/10.1073/pnas.2120584119
Cui, X., Ng, K. R., Chai, K. F., & Chen, W. N. (2022). Clinically relevant materials & applications inspired by food technologies. eBioMedicine, 75, 103792. https://doi.org/10.1016/j.ebiom.2021.103792
Dahlberg, K. A. (1994). A transition from agriculture to regenerative food systems. Futures, 26, 170-179. https://doi.org/10.1016/0016-3287(94)90106-6
da Silva Rocha, R., Barros, C. P., Pimentel, T. C., Mutti, P., Cigarini, M., Di Rocco, M., & Rocco, M. D., Alamprese, C., Silva, M. C., Esmerino, E. A., & da Cruz, A. G. (2023). Ohmic heating. In N. Chhikara, A. Panghal, & G. Chaudhary (Eds.), Novel technologies in food science (pp. 551-609). Wiley.
De Araújo, T. P., De Moraes, M. M., Afonso, C., Santos, C., & Rodrigues, S. S. P. (2022). Food processing: Comparison of different food classification systems. Nutrients, 14, 729. https://doi.org/10.3390/nu14040729
Donsì, F., Ferrari, G., & Maresca, P. (2006-2006). High-pressure homogenisation for food sanitisation. 13th World Congress of Food Science & Technology, Les Ulis, France.
Duijsens, D., Verkempinck, S. H. E., De Coster, A., Pälchen, K., Hendrickx, M., & Grauwet, T. (2023). How cooking time affects in vitro starch and protein digestibility of whole cooked lentil seeds versus isolated cotyledon cells. Foods, 12, 525. https://doi.org/10.3390/foods12030525
Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julià, A., & Blayo, C. (2013). Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends in Food Science & Technology, 31, 13-26. https://doi.org/10.1016/j.tifs.2012.03.005
Earle, R. L. (1983). Unit operations in food processing. Pergamon.
Ebert, E., & Aganovic, K. (2022). Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines. In A. Režek Jambrak (Ed.), Nonthermal processing in agri-food-bio sciences (pp. 511-540). Springer International Publishing.
Eshtiaghi, M. N., & Knorr, D. (2002). High electric field pulse pretreatment: Potential for sugar beet processing. Journal of Food Engineering, 52, 265-272. https://doi.org/10.1016/S0260-8774(01)00114-5
European Commission. Directorate General for Research, and Office for Official Publications of the European Communities. (2000). Functional food science in Europe. Scientific concepts of functional foods in Europe. Office for Official Publications of the European Communities.
FAO. (2018). Sustainable food systems: Concept and framework. https://www.fao.org/3/ca2079en/CA2079EN.pdf
Frewer, L. J., Bergmann, K., Brennan, M., Lion, R., Meertens, R., Rowe, G., Siegrist, M., & Vereijken, C. (2011). Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies. Trends in Food Science & Technology, 22, 442-456. https://doi.org/10.1016/j.tifs.2011.05.005
Fuller, G. G., Lisicki, M., Mathijssen, A. J. T. M., Mossige, E. J. L., Pasquino, R., Prakash, V. N., & Ramos, L. (2022). Kitchen flows: Making science more accessible, affordable, and curiosity driven. Physics of Fluids, 34, 110401. https://doi.org/10.1063/5.0131565
Gaudzinski-Windheuser, S., Kindler, L., Macdonald, K., & Roebroeks, W. (2023). Hunting and processing of straight-tusked elephants 125.000 years ago: Implications for Neanderthal behavior. Science Advances, 9, eadd8186. https://doi.org/10.1126/sciadv.add8186
George, A. (2022). Was Homo naledi a fire starter? New Scientist, 256, 8. https://doi.org/10.1016/S0262-4079(22)02197-2
Georget, E., Miller, B., Callanan, M., Heinz, V., & Mathys, A. (2014). (Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods-A review. Frontiers in Nutrition, 1, 15. https://doi.org/10.3389/fnut.2014.00015
Gibney, M., Allison, D., Bier, D., & Dwyer, J. (2020). Uncertainty in human nutrition research. Nature Food, 1, 247-249. https://doi.org/10.1038/s43016-020-0073-2
Gibney, M. J. (2022). Ultra-processed foods in public health nutrition: The unanswered questions. British Journal of Nutrition, 129, 2191-2194. https://doi.org/10.1017/S0007114522002793
Gibney, M. J., & Forde, C. G. (2022). Nutrition research challenges for processed food and health. Nature Food, 3, 104-109. https://doi.org/10.1038/s43016-021-00457-9
Girard, B., & Fukumoto, L. R. (2000). Membrane processing of fruit juices and beverages: A review. Critical Reviews in Food Science and Nutrition, 40, 91-157. https://doi.org/10.1080/10408690091189293
Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., Lawrence, D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., & Toulmin, C. (2010). Food security: The challenge of feeding 9 billion people. Science, 327, 812-818. https://doi.org/10.1126/science.1185383
Gould, G. W. (Ed.). (1995). New methods of food preservation. Springer US.
Gowlett, J. A. J. (2016). The discovery of fire by humans: A long and convoluted process. Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences, 371, 20150164. https://doi.org/10.1098/rstb.2015.0164
Graham, F. (2022). Daily briefing: try recreating the oldest cooked meal ever found. Nature Briefing. https://ww.nature.com/articles/d41586-022-04459-w
Gratz, M., Sevenich, R., Hoppe, T., Schottroff, F., Vlaskovic, N., Belkova, B., Chytilova, L., Filatova, M., Stupak, M., Hajslova, J., Rauh, C., & Jaeger, H. (2021). Gentle sterilization of carrot-based purees by high-pressure thermal sterilization and ohmic heating and influence on food processing contaminants and quality attributes. Frontiers in Nutrition, 8, 643837. https://doi.org/10.3389/fnut.2021.643837
Guo, X., Aganovic, K., Bindrich, U., Juadjur, A., Hertel, C., Ebert, E., Macke, J. G., Geil, C., & Heinz, V. (2022). Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment. Future Foods, 6, 100173. https://doi.org/10.1016/j.fufo.2022.100173
Gupta, S. (2016). Brain food: Clever eating. Nature, 531, S12-S13. https://doi.org/10.1038/531S12a
Guyony, V., Fayolle, F., & Jury, V. (2022). High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review. Food Reviews International, 18, 1-26. https://doi.org/10.1080/87559129.2021.2023816
Guzik, P., Kulawik, P., Zając, M., & Migdał, W. (2022). Microwave applications in the food industry: An overview of recent developments. Critical Reviews in Food Science and Nutrition, 62, 7989-8008. https://doi.org/10.1080/10408398.2021.1922871
Harmand, S., Lewis, J. E., Feibel, C. S., Lepre, C. J., Prat, S., Lenoble, A., Boës, X., Quinn, R. L., Brenet, M., Arroyo, A., Taylor, N., Clément, S., Daver, G., Brugal, J.-P., Leakey, L., Mortlock, R. A., Wright, J. D., Lokorodi, S., Kirwa, C., … Roche, H. (2015). 3.3-Million-year-old stone tools from Lomekwi 3, West Turkana, Kenya. Nature, 521, 310-315. https://doi.org/10.1038/nature14464
Hendrickx, M. E. G., & Knorr, D. W. (2001). Ultra high pressure treatments of foods. Kluwer Academic/Plenum.
Huebbe, P., & Rimbach, G. (2020). Historical reflection of food processing and the role of legumes as part of a healthy balanced diet. Foods, 9, 1056. https://doi.org/10.3390/foods9081056
Jaeger, H., Roth, A., Toepfl, S., Holzhauser, T., Engel, K.-H., Knorr, D., Vogel, R. F., Bandick, N., Kulling, S., Heinz, V., & Steinberg, P. (2016). Opinion on the use of ohmic heating for the treatment of foods. Trends in Food Science & Technology, 55, 84-97. https://doi.org/10.1016/j.tifs.2016.07.007
Janositz, A., Noack, A.-K., & Knorr, D. (2011). Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT-Food Science and Technology, 44, 1939-1945. https://doi.org/10.1016/j.lwt.2011.04.006
Jayathunge, K. G. L. R., Stratakos, A. C., Delgado-Pando, G., & Koidis, A. (2019). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. Journal of Food Processing and Preservation, 43, e13901. https://doi.org/10.1111/jfpp.13901
Jermann, C., Koutchma, T., Margas, E., Leadley, C., & Ros-Polski, V. (2015). Mapping trends in novel and emerging food processing technologies around the world. Innovative Food Science & Emerging Technologies, 31, 14-27. https://doi.org/10.1016/j.ifset.2015.06.007
Jiao, Y., Tang, J., Wang, Y., & Koral, T. L. (2018). Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology, 9, 105-127. https://doi.org/10.1146/annurev-food-041715-033038
Jones, J. M. (2019). Food processing: Criteria for dietary guidance and public health? Proceedings of the Nutrition Society, 78, 4-18. https://doi.org/10.1017/S0029665118002513
Kabukcu, C., Hunt, C., Hill, E., Pomeroy, E., Reynolds, T., Barker, G., & Asouti, E. (2022). Cooking in caves: Palaeolithic carbonised plant food remains from Franchthi and Shanidar. Antiquity, 97, 12-28. https://doi.org/10.15184/aqy.2022.143
Kahl, J., Alborzi, F., Beck, A., Bügel, S., Busscher, N., Geier, U., Matt, D., Meischner, T., Paoletti, F., Pehme, S., Ploeger, A., Rembiałkowska, E., Schmid, O., Strassner, C., Taupier-Letage, B., & Załęcka, A. (2014). Organic food processing: A framework for concept, starting definitions and evaluation. Journal of the Science of Food and Agriculture, 94, 2582-2594. https://doi.org/10.1002/jsfa.6542
Kates, R. W., Clark, W. C., Corell, R., Hall, J. M., Jaeger, C. C., Lowe, I., Mccarthy, J. J., Schellnhuber, H. J., Bolin, B., Dickson, N. M., Faucheux, S., Gallopin, G. C., Grübler, A., Huntley, B., Jäger, J., Jodha, N. S., Kasperson, R. E., Mabogunje, A., Matson, P., … Svedin, U. (2001). Sustainability science. Science, 292, 641-642. https://doi.org/10.1126/science.1059386
Kaur, N., & Singh, A. K. (2016). Ohmic heating: Concept and applications-A review. Critical Reviews in Food Science and Nutrition, 56, 2338-2351. https://doi.org/10.1080/10408398.2013.835303
Kelly, P., Alderton, G., Scanlon, S. T., & Ash, C. (2022). A multiplicity of microbiomes. Science, 376, 932-933. https://doi.org/10.1126/science.adc9690
Kessler, H.-G. (2002). Food and bio process engineering: Dairy technology; with 109 tab. Kessler.
Knorr, D. (1977). Protein recovery from waste effluents of potato processing plants. International Journal of Food Science & Technology, 12, 563-580. https://doi.org/10.1111/j.1365-2621.1977.tb00143.x
Knorr, D. (1983). Sustainable food systems. AVI Publishing.
Knorr, D. (2018). Emerging technologies: Back to the future. Trends in Food Science & Technology, 76, 119-123. https://doi.org/10.1016/j.tifs.2018.03.023
Knorr, D. (2023). Organic agriculture and foods: Advancing process-product integrations. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2023.2200829
Knorr, D., & Angersbach, A. (1998). Impact of high-intensity electric field pulses on plant membrane permeabilization. Trends in Food Science & Technology, 9, 185-191. https://doi.org/10.1016/S0924-2244(98)00040-5
Knorr, D., & Augustin, M. A. (2021a). Food processing needs, advantages and misconceptions. Trends in Food Science & Technology, 108, 103-110. https://doi.org/10.1016/j.tifs.2020.11.026
Knorr, D., & Augustin, M. A. (2021b). Uncertainty, insightful ignorance, and curiosity: Improving future food science research. Trends in Food Science & Technology, 118, 559-568. https://doi.org/10.1016/j.tifs.2021.10.011
Knorr, D., & Augustin, M. A. (2022a). Food systems at a watershed: Unlocking the benefits of technology and ecosystem symbioses. Critical Reviews in Food Science and Nutrition, 00-00. https://doi.org/10.1080/10408398.2021.2023092
Knorr, D., & Augustin, M. A. (2022b). From Food to gods to food to waste. Critical Reviews in Food Science and Nutrition, 00-00. https://doi.org/10.1080/10408398.2022.2153795
Knorr, D., & Augustin, M. A. (2022c). Preserving the food preservation legacy. Critical Reviews in Food Science and Nutrition, 00-00. https://doi.org/10.1080/10408398.2022.2065459
Knorr, D., Engel, K.-H., Vogel, R., Kochte-Clemens, B., & Eisenbrand, G. (2008). Statement on the treatment of food using a pulsed electric field. Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). Molecular Nutrition & Food Research, 52, 1539-1542. https://doi.org/10.1002/mnfr.200800391
Knorr, D., & Watzke, H. (2019). Food processing at a crossroad. Frontiers in Nutrition, 6, 85. https://doi.org/10.3389/fnut.2019.00085
Knorr, D., & Watkins, T. R. (1984). Alterations in food production. Van Nostrand Reinhold.
Knowles, M. E. (2023). Manufacturing and distribution: The role of good manufacturing practice. In M. E. Knowles, L. Anelich, A. Boobis, & B. Popping (Eds.), Present knowledge in food safety (pp. 163-169). Elsevier.
Koios, D., Machado, P., & Lacy-Nichols, J. (2022). Representations of ultra-processed foods: A global analysis of how dietary guidelines refer to levels of food processing. International Journal of Health Policy and Management, 11, 2588-2599. https://doi.org/10.34172/ijhpm.2022.6443
Kreier, F. (2022). Transporting food generates whopping amounts of carbon dioxide. Nature, 3, 445-453. https://doi.org/10.1038/d41586-022-01766-0
Kumar, P., Sharma, N., Ranjan, R., Kumar, S., Bhat, Z. F., & Jeong, D. K. (2013). Perspective of membrane technology in dairy industry: A review. Asian-Australasian Journal of Animal Sciences, 26, 1347-1358. https://doi.org/10.5713/ajas.2013.13082
Kwon, Y., López-García, R., Socolovsky, S., & Magnuson, B. (2023). Global regulations for the use of food additives and processing aids. In M. E. Knowles, L. Anelich, A. Boobis, & B. Popping (Eds.), Present knowledge in food safety (pp. 170-193). Elsevier.
Ladha-Sabur, A., Bakalis, S., Fryer, P. J., & Lopez-Quiroga, E. (2019). Mapping energy consumption in food manufacturing. Trends in Food Science & Technology, 86, 270-280. https://doi.org/10.1016/j.tifs.2019.02.034
Laguerre, J.-C., & Hamoud-Agha, M. M. (2022). Microwave food processing: Principles and applications. In N. Kumar, A. Panghal, & M. K. Garg (Eds.), Thermal food engineering operations (pp. 301-347). Wiley.
Lehrer, A. (1972). Cooking vocabularies and the culinary triangle of Levi-Strauss. Anthropological Linguistics, 14, 155-171.
Leistner, L. (1995). Principles and applications of hurdle technology. In G. W. Gould (Ed.), New methods of food preservation (pp. 1-21). Springer US.
Lesmes, U., & McClements, D. J. (2009). Structure-function relationships to guide rational design and fabrication of particulate food delivery systems. Trends in Food Science & Technology, 20, 448-457. https://doi.org/10.1016/j.tifs.2009.05.006
Lévi-Strauss, C. (2004). Le triangle culinaire (1965). Food and History, 2, 7-20. https://doi.org/10.1484/J.FOOD.2.300271
Levy, R., Okun, Z., & Shpigelman, A. (2021). High-pressure homogenization: Principles and applications beyond microbial inactivation. Food Engineering Reviews, 13, 490-508. https://doi.org/10.1007/s12393-020-09239-8
Li, M., Jia, N., Lenzen, M., Malik, A., Wei, L., Jin, Y., & Raubenheimer, D. (2022). Global food-miles account for nearly 20% of total food-systems emissions. Nature Food, 3, 445-453. https://doi.org/10.1038/s43016-022-00531-w
Lillford, P., & Hermansson, A.-M. (2021). Global missions and the critical needs of food science and technology. Trends in Food Science & Technology, 111, 800-811. https://doi.org/10.1016/j.tifs.2020.04.009
Lillford, P. J. (2016). The impact of food structure on taste and digestibility. Food & Function, 7, 4131-4136. https://doi.org/10.1039/c5fo01375e
Madomier, M., Trystram, G., Sebastian, P., & Collignan, A. (2019). Towards a holistic approach for multi-objective optimization of food processes: A critical review. Trends Food Science & Technology, 86, 1-5. https://doi.org/10.1016/j.tifst.2019.02.002
Martinez-Lacoba, R., Pardo-Garcia, I., Amo-Saus, E., & Escribano-Sotos, F. (2018). Mediterranean diet and health outcomes: A systematic meta-review. European Journal of Public Health, 28, 955-961. https://doi.org/10.1093/eurpub/cky113
Martínez-Monteagudo, S. I., Yan, B., & Balasubramaniam, V. M. (2017). Engineering process characterization of high-pressure homogenization-From laboratory to industrial scale. Food Engineering Reviews, 9, 143-169. https://doi.org/10.1007/s12393-016-9151-5
Mcclements, D. J., Barrangou, R., Hill, C., Kokini, J. L., Lila, M. A., Meyer, A. S., & Yu, L. (2021). Building a resilient, sustainable, and healthier food supply through innovation and technology. Annual Review of Food Science and Technology, 12, 1-28. https://doi.org/10.1146/annurev-food-092220-030824
Mcclements, D. J., & Grossmann, L. (2021). A brief review of the science behind the design of healthy and sustainable plant-based foods. npj Science of Food, 5, 17. https://doi.org/10.1038/s41538-021-00099-y
Mcgreevy, S. R., Rupprecht, C. D. D., Niles, D., Wiek, A., Carolan, M., Kallis, G., Kantamaturapoj, K., Mangnus, A., Jehlička, P., Taherzadeh, O., Sahakian, M., Chabay, I., Colby, A., Vivero-Pol, J.-L., Chaudhuri, R., Spiegelberg, M., Kobayashi, M., Balázs, B., Tsuchiya, K., … Tachikawa, M. (2022). Sustainable agrifood systems for a post-growth world. Nat Sustain, 5, 1011-1017. https://doi.org/10.1038/s41893-022-00933-5
Mcpherron, S. P., Alemseged, Z., Marean, C. W., Wynn, J. G., Reed, D., Geraads, D., Bobe, R., & Béarat, H. A. (2010). Evidence for stone-tool-assisted consumption of animal tissues before 3.39 million years ago at Dikika, Ethiopia. Nature, 466, 857-860. https://doi.org/10.1038/nature09248
Meemken, E.-M., Bellemare, M. F., Reardon, T., & Vargas, C. M. (2022). Research and policy for the food-delivery revolution. Science, 377, 810-813. https://doi.org/10.1126/science.abo2182
Meinlschmidt, P., Ueberham, E., Lehmann, J., Schweiggert-Weisz, U., & Eisner, P. (2016). Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chemistry, 205, 229-238. https://doi.org/10.1016/j.foodchem.2016.03.016
Metchnikoff, E. (1907). The prolongation of life: Optimistic studies. Createspace Independent Pub.
Mihretie, Y. (2019). Review on knowledge towards food processing and use of technologies. AJBSR, 1, 78-83. https://doi.org/10.34297/AJBSR.2019.01.000516
Miklavcic, D. (Ed.). (2017). Handbook of electroporation. Springer International Publishing.
Miñano, H. L. A., Silva, A. C. D. S., Souto, S., & Costa, E. J. X. (2020). Magnetic fields in food processing perspectives, applications and action models. Processes, 8, 814. https://doi.org/10.3390/pr8070814
Misra, S., Mandliya, S., & Panigrahi, C. (2022). Ohmic heating: Principles and applications. In N. Kumar, A. Panghal, & M. K. Garg (Eds), Thermal food engineering operations (pp. 261-299). Wiley.
Nehir El, S., & Simsek, S. (2012). Food technological applications for optimal nutrition: An overview of opportunities for the food industry. Comprehensive Reviews in Food Science and Food Safety, 11, 2-12. https://doi.org/10.1111/j.1541-4337.2011.00167.x
Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2016). Pulsed electric fields effects on health-related compounds and antioxidant capacity of tomato juice. In D. Miklavcic (Ed.), Handbook of electroporation (pp. 1-14). Springer International Publishing.
Orsat, V., Raghavan, G. S. V., & Krishnaswamy, K. (2017). Microwave technology for food processing. The microwave processing of foods (pp. 100-116). Elsevier.
Orsat, V., & Raghavan, G. V. (2014). Radio-frequency processing. In D.-W. Sun (Ed.), Emerging technologies for food processing (pp. 385-398). Elsevier.
Pardo, G., & Zufía, J. (2012). Life cycle assessment of food-preservation technologies. Journal of Cleaner Production, 28, 198-207. https://doi.org/10.1016/j.jclepro.2011.10.016
Parniakov, O., Lebovka, N., Wiktor, A., Comiotto Alles, M., Hill, K., & Toepfl, S. (2022). Applications of pulsed electric fields for processing potatoes: Examples and equipment design. Research in Agricultural Engineering, 68, 47-62. https://doi.org/10.17221/90/2021-RAE
Patel, J., Parhi, A., Al-Ghamdi, S., Sonar, C. R., Mattinson, D. S., Tang, J., Yang, T., & Sablani, S. S. (2020). Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology. Journal of Food Science, 85, 2843-2851. https://doi.org/10.1111/1750-3841.15366
Pausas, J. G., & Keeley, J. E. (2009). A burning story: The role of fire in the history of life. Bioscience, 59, 593-601. https://doi.org/10.1525/bio.2009.59.7.10
Pęksa, A., & Miedzianka, J. (2021). Potato industry by-products as a source of protein with beneficial nutritional, functional, health-promoting and antimicrobial properties. Applied Sciences, 11, 3497. https://doi.org/10.3390/app11083497
Peng, J., Tang, J., Barrett, D. M., Sablani, S. S., Anderson, N., & Powers, J. R. (2017). Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition, 57, 2970-2995. https://doi.org/10.1080/10408398.2015.1082126
Pereda, J., Ferragut, V., Quevedo, J. M., Guamis, B., & Trujillo, A. J. (2007). Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. Journal of Dairy Science, 90, 1081-1093. https://doi.org/10.3168/jds.S0022-0302(07)71595-3
Perez-Vega, S. B. (2022). Food processing and value generation align with nutrition and current environmental planetary boundaries. Sustainable Production and Consumption, 33, 964-977. https://doi.org/10.1016/j.spc.2022.08.022
Petrescu, D. C., Vermeir, I., & Petrescu-Mag, R. M. (2019). Consumer understanding of food quality, healthiness, and environmental impact: A cross-national perspective. International Journal of Environmental Research and Public Health, 17, 169. https://doi.org/10.3390/ijerph17010169
Piyasena, P., Dussault, C., Koutchma, T., Ramaswamy, H. S., & Awuah, G. B. (2003). Radio frequency heating of foods: Principles, applications and related properties-A review. Critical Reviews in Food Science and Nutrition, 43, 587-606. https://doi.org/10.1080/10408690390251129
Plachutta, E., & Wagner, C. (1993). Die gute Küche: Das österreichische Jahrhundert-Kochbuch. Orac.
Plummer, T. W., Oliver, J. S., Finestone, E. M., Ditchfield, P. W., Bishop, L. C., Blumenthal, S. A., Lemorini, C., Caricola, I., Bailey, S. E., Herries, A. I. R., Parkinson, J. A., Whitfield, E., Hertel, F., Kinyanjui, R. N., Vincent, T. H., Li, Y., Louys, J., Frost, S. R., Braun, D. R., … Potts, R. (2023). Expanded geographic distribution and dietary strategies of the earliest Oldowan hominins and Paranthropus. Science, 379, 561-566. https://doi.org/10.1126/science.abo7452
Poliseli-Scopel, F. H., Hernández-Herrero, M., Guamis, B., & Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT-Food Science and Technology, 46, 42-48. https://doi.org/10.1016/j.lwt.2011.11.004
Priyadarshini, A., Rajauria, G., O'donnell, C. P., & Tiwari, B. K. (2019). Emerging food processing technologies and factors impacting their industrial adoption. Critical Reviews in Food Science and Nutrition, 59, 3082-3101. https://doi.org/10.1080/10408398.2018.1483890
Rajan, A., Boopathy, B., Radhakrishnan, M., Rao, L., Schlüter, O. K., & Tiwari, B. K. (2023). Plasma processing: A sustainable technology in agri-food processing. Sustainable Food Technology, 1, 9-49. https://doi.org/10.1039/D2FB00014H
Ramaswamy, H. S. (Ed.). (2016). Ohmic heating in food processing. CRC Press, Taylor & Francis Group.
Raso, J., Heinz, V., Alvarez, I., & Toepfl, S. (2022). Pulsed electric fields technology for the food industry. Springer International Publishing.
Reineke, K., & Mathys, A. (2020). Endospore inactivation by emerging technologies: A review of target structures and inactivation mechanisms. Annual Review of Food Science and Technology, 11, 255-274. https://doi.org/10.1146/annurev-food-032519-051632
Rodriguez-Gonzalez, O., Buckow, R., Koutchma, T., & Balasubramaniam, V. M. (2015). Energy requirements for alternative food processing technologies-principles, assumptions, and evaluation of efficiency. Comprehensive Reviews in Food Science and Food Safety, 14, 536-554. https://doi.org/10.1111/1541-4337.12142
Roobab, U., Abida, A., Chacha, J. S., Athar, A., Madni, G. M., Ranjha, M. M. A. N., Rusu, A. V., Zeng, X.-A., Aadil, R. M., & Trif, M. (2022). Applications of innovative non-thermal pulsed electric field technology in developing safer and healthier fruit juices. Molecules, 27, 4031. https://doi.org/10.3390/molecules27134031
Ross, C., Sablani, S., & Tang, J. (2023). Preserving ready-to-eat meals using microwave technologies for future space programs. Foods, 12, 1322. https://doi.org/10.3390/foods12061322
Sadler, C. R., Grassby, T., Hart, K., Raats, M., Sokolović, M., & Timotijevic, L. (2021). Processed food classification: Conceptualisation and challenges. Trends in Food Science & Technology, 112, 149-162. https://doi.org/10.1016/j.tifs.2021.02.059
Sadler, C. R., Grassby, T., Hart, K., Raats, M. M., Sokolović, M., & Timotijevic, L. (2022). “Even we are confused”: A thematic analysis of professionals' perceptions of processed foods and challenges for communication. Frontiers in Nutrition, 9, 826162. https://doi.org/10.3389/fnut.2022.826162
Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition, 59, 506-527. https://doi.org/10.1080/10408398.2017.1383355
Schlüter, O., Ehlbeck, J., Hertel, C., Habermeyer, M., Roth, A., Engel, K.-H., Holzhauser, T., Knorr, D., & Eisenbrand, G. (2013). Opinion on the use of plasma processes for treatment of foods. Molecular Nutrition & Food Research, 57, 920-927. https://doi.org/10.1002/mnfr.201300039
Schoenfeld, J. D., & Ioannidis, J. P. (2013). Is everything we eat associated with cancer? A systematic cookbook review. American Journal of Clinical Nutrition, 97, 127-134. https://doi.org/10.3945/ajcn.112.047142
Schottroff, F., Krottenthaler, A., & Jaeger, H. (2017). Stress induction and response, inactivation, and recovery of vegetative microorganisms by pulsed electric fields. In D. Miklavcic (Ed.), Handbook of electroporation (pp. 1-19). Springer International Publishing.
Sevenich, R., & Mathys, A. (2018). Continuous versus discontinuous ultra-high-pressure systems for food sterilization with focus on ultra-high-pressure homogenization and high-pressure thermal sterilization: A review. Comprehensive Reviews in Food Science and Food Safety, 17, 646-662. https://doi.org/10.1111/1541-4337.12348
Sevenich, R., Rauh, C., & Knorr, D. (2016). A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review. Innovative Food Science & Emerging Technologies, 38, 65-75. https://doi.org/10.1016/j.ifset.2016.09.013
Sibbel, A. (2013). Sustainable processed food. In B. K. Tiwari, T. Norton, & N. M. Holden (Eds.), Sustainable food processing (pp. 313-336). John Wiley & Sons, Ltd.
Simpson, R. (2009). Engineering aspects of thermal food processing. CRC Press.
Singh, R. P., & Oliveira, F. A. R. (1994). Minimal processing of foods and process optimization: An interface. CRC Press.
Skawińska, E., & Zalewski, R. I. (2022). Combining the water-energy-food and food waste-food loss-food security nexuses to reduce resource waste. Energies, 15, 5866. https://doi.org/10.3390/en15165866
Smetana, S., Pleissner, D., & Zeidler, V. Z. (2022). Waste to food. Wageningen Academic Publishers.
Smith, A. F. (2006). Encyclopedia of junk food and fast food. Greenwood Press.
Song, G., Zhang, H., Duan, H., & Xu, M. (2018). Packaging waste from food delivery in China's mega cities. Resources, Conservation and Recycling, 130, 226-227. https://doi.org/10.1016/j.resconrec.2017.12.007
Soto-Reyes, N., Sosa-Morales, M. E., Rojas-Laguna, R., & López-Malo, A. (2022). Advances in radio frequency pasteurisation equipment for liquid foods: A review. International Journal of Food Science & Technology, 57, 3207-3222. https://doi.org/10.1111/ijfs.15662
Springmann, M., Clark, M., Mason-D'croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L., De Vries, W., Vermeulen, S. J., Herrero, M., Carlson, K. M., Jonell, M., Troell, M., Declerck, F., Gordon, L. J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J., … Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562, 519-525. https://doi.org/10.1038/s41586-018-0594-0
Starkovich, B. M. (2023). Perception versus reality: Implications of elephant hunting by Neanderthals. Science Advances, 9, eadg6072. https://doi.org/10.1126/sciadv.adg6072
Stepka, Z., Azuri, I., Horwitz, L. K., Chazan, M., & Natalio, F. (2022). Hidden signatures of early fire at Evron Quarry (1.0 to 0.8 Mya). PNAS, 119, e2123439119. https://doi.org/10.1073/pnas.2123439119
Sun, D.-W. (2005). Thermal food processing. CRC Press.
Sun, D.-W. (Ed.). (2014). Emerging technologies for food processing. Elsevier.
Sweetman, M. D. (1935). Food processing and human values. The Scientific Monthly.
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., Mayo, B., Westerik, N., & Hutkins, R. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19, 184-217. https://doi.org/10.1111/1541-4337.12520
Tang, J. (2015). Unlocking potentials of microwaves for food safety and quality. Journal of Food Science, 80, E1776-93. https://doi.org/10.1111/1750-3841.12959
Tendall, D. M., Joerin, J., Kopainsky, B., Edwards, P., Shreck, A., Le, Q. B., Kruetli, P., Grant, M., & Six, J. (2015). Food system resilience: Defining the concept. Global Food Security, 6, 17-23. https://doi.org/10.1016/j.gfs.2015.08.001
Toepfl, S., Siemer, C., Saldaña-Navarro, G., & Heinz, V. (2014). Overview of pulsed electric fields processing for food. In D.-W. Sun (Ed.), Emerging technologies for food processing (pp. 93-114). Elsevier.
Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., Alvarez-Pérez, O. B., Picazo, B., Villarreal-Vázquez, M., Ascacio-Valdes, J., & Aguilar, C. N. (2018). Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries. Frontiers in Sustainable Food Systems, 2, 1134. https://doi.org/10.3389/fsufs.2018.00052
Trych, U., Buniowska, M., Skąpska, S., Zhu, Z., Bi, J., Liu, X., Barba, F. J., & Marszałek, K. (2020). Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing. Present and future of high pressure processing (pp. 87-109). Elsevier.
Urrutia, G., Arabas, J., Autio, K., Brul, S., Hendrickx, M., Kąkolewski, A., Knorr, D., Le Bail, A., Lille, M., Molina-García, A. D., Ousegui, A., Sanz, P. D., Shen, T., & Van Buggenhout, S. (2007). SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. Journal of Food Engineering, 83, 293-315. https://doi.org/10.1016/j.jfoodeng.2007.03.004
Vaidyanathan, G. (2021). What humanity should eat to stay healthy and save the planet. Nature, 600, 22-25. https://doi.org/10.1038/d41586-021-03565-5
Valsasina, L., Pizzol, M., Smetana, S., Georget, E., Mathys, A., & Heinz, V. (2017). Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Journal of Cleaner Production, 142, 2209-2217. https://doi.org/10.1016/j.jclepro.2016.11.059
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research, 54, 1215-1247. https://doi.org/10.1002/mnfr.200900608
Van Campenhout, L. (2021). Fermentation technology applied in the insect value chain: Making a win-win between microbes and insects. Journal of Insects as Food and Feed, 7, 377-381. https://doi.org/10.3920/JIFF2021.x006
Van Dijk, M., Morley, T., Rau, M. L., & Saghai, Y. (2021). A meta-analysis of projected global food demand and population at risk of hunger for the period 2010-2050. Nature Food, 2, 494-501. https://doi.org/10.1038/s43016-021-00322-9
Varghese, K. S., Pandey, M. C., Radhakrishna, K., & Bawa, A. S. (2014). Technology, applications and modelling of ohmic heating: A review. Journal of Food Science and Technology, 51, 2304-2317. https://doi.org/10.1007/s13197-012-0710-3
Vatansever, S., Tulbek, M., & Riaz, M. (2020). Low- and high-moisture extrusion of pulse proteins as plant-based meat ingredients: A review. CFW, 65, 00-00. https://doi.org/10.1094/CFW-65-4-0038
Vega, C., Ubbink, J., & van der Linden, E. (2012). The kitchen as laboratory: Reflections on the science of food and cooking. Columbia University Press.
Wang, S., & Li, R. (2023). Applications of radio frequency heating in food processing. Foods, 12, 1133. https://doi.org/10.3390/foods12061133
Ward, R., Watzke, H., Jimenez-Flores, R., & German, B. (2004). Bioguided processing: A paradigm change in food production. Food Technology, 5, 00-00.
Watzke, H. (2023). Personal communication and permission for use, January, 2023.
Weaver, C. M., Dwyer, J., Fulgoni, V. L., King, J. C., Leveille, G. A., Macdonald, R. S., Ordovas, J., & Schnakenberg, D. (2014). Processed foods: Contributions to nutrition. American Journal of Clinical Nutrition, 99, 1525-1542. https://doi.org/10.3945/ajcn.114.089284
Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., Declerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L. J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J. A., De Vries, W., Majele Sibanda, L., … Murray, C. J. L. (2019). Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 393, 447-492. https://doi.org/10.1016/S0140-6736(18)31788-4
Wohner, B., Pauer, E., Heinrich, V., & Tacker, M. (2019). Packaging-related food losses and waste: An overview of drivers and issues. Sustainability, 11, 264. https://doi.org/10.3390/su11010264
Wollstonecroft, M. M. (2011). Investigating the role of food processing in human evolution: A niche construction approach. Archaeological and Anthropological Sciences, 3, 141-150. https://doi.org/10.1007/s12520-011-0062-3
Wu, H., Nakamura, T., Guo, Y., Matsumoto, R., Munemasa, S., Murata, Y., & Nakamura, Y. (2023). Cycloartenyl ferulate is the predominant compound in brown rice conferring cytoprotective potential against oxidative stress-induced cytotoxicity. International Journal of Molecular Sciences, 24, 822. https://doi.org/10.3390/ijms24010822
Xie, J., Xie, W., Yu, J., Xin, R., Shi, Z., Song, L., & Yang, X. (2021). Extraction of chitin from shrimp shell by successive two-step fermentation of Exiguobacterium profundum and Lactobacillus acidophilus. Frontiers in Microbiology, 12, 677126. https://doi.org/10.3389/fmicb.2021.677126
Zhu, Z., Wang, F., Xia, Q., Li, Y., Roohinejad, S., Marszałek, K., Roselló-Soto, E., & Barba, F. J. (2020). Health promoting benefits of PEF: Bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility. In F. Barba, O. Parniakov, & A. Wiktor, (Eds.) Pulsed electric fields to obtain healthier and sustainable food for tomorrow (pp. 51-64). Elsevier.
Zink, K. D., & Lieberman, D. E. (2016). Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans. Nature, 531, 500-503. https://doi.org/10.1038/nature16990
Zohar, I., Alperson-Afil, N., Goren-Inbar, N., Prévost, M., Tütken, T., Sisma-Ventura, G., Hershkovitz, I., & Najorka, J. (2022). Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel. Nature Ecology & Evolution, 6, 2016-2028. https://doi.org/10.1038/s41559-022-01910-z
Żółkiewicz, J., Marzec, A., Ruszczyński, M., & Feleszko, W. (2020). Postbiotics-A step beyond pre- and probiotics. Nutrients, 12, 2189. https://doi.org/10.3390/nu12082189
Zurek, M., Ingram, J., Sanderson Bellamy, A., Goold, C., Lyon, C., Alexander, P., Barnes, A., Bebber, D. P., Breeze, T. D., Bruce, A., Collins, L. M., Davies, J., Doherty, B., Ensor, J., Franco, S. C., Gatto, A., Hess, T., Lamprinopoulou, C., Liu, L., … Withers, P. J. A. (2022). Food system resilience: Concepts, issues, and challenges. Annual Review of Environment and Resources, 47, 511-534. https://doi.org/10.1146/annurev-environ-112320-050744