Paper
Life cycle assessment of innovative methods for treating wastewater and solid wastes: a case study focusing on their application within the brewing sector
This study assesses the environmental sustainability of brewery waste treatment via life cycle assessment. Comparing conventional methods (base case) with two alternative scenarios revealed significant improvement in the environmental footprint.
Paper
Valorization of byproducts from meat and dairy industries through fermentation to produce peptides
The escalating global issue of waste streams, particularly within the food industry, necessitates a sustainable approach to valorizing food wastes and incorporating these valorized compounds into new products.
Paper
Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics
There is a need to study the consequences of different extraction approaches on pulse protein (micro)structure and its consequences on in vitro protein digestion kinetics.
Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator
The nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures.
Paper
Optimization of Pavlova gyrans biomass production and the fatty acid profile using a two-step approach
A multivariate optimization approach significantly improved Pavlova gyrans biomass production and its nutritional composition.
About this collection
This special collection includes selected work which was featured (by poster or oral presentation) in the 14th International Congress on Engineering and Food (ICEF14). This conference was held in Nantes, France from the 19th – 23rd June 2023. Sustainable Food Technology and Food & Function were supporting sponsors of the conference.
Sustainable Food Technology Guest Editors: Emilie Korbel (Oniris, Ecole Nationale Vétérinaire, France), Sergey Mikhaylin (Université Laval, Canada).
Food & Function Guest Editors: Gail Bornhorst (University of California, Davis, USA), Guy Della-Valle (INRAE, France)
This is a collaborative collection between Sustainable Food Technology and Food & Function.