The food (r)evolution: innovations for food quality, safety, and sustainability

Pinela, José; Alonso-Esteban, José Ignacio

http://hdl.handle.net/10198/36034

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Autores

Pinela, José

Alonso-Esteban, José Ignacio

Resumo(s)

The growing interest in sustainable foods is driving the use of underutilized sources such as macroalgae, agri-food by-products, acorns, and edible insects, combined with advanced extraction, processing, and preservation technologies. These approaches enable the development of functional foods and innovative ingredients, improve shelf life, nutritional value, and functionality, reduce waste and environmental impact, and promote global food security.

Palavras-chave

Sustainable foods Functional foods Underutilized resources Food processing Food waste valorization Bioactive compounds

URI

http://hdl.handle.net/10198/36034

Citação

Pinela, José; Alonso-Esteban, José I. (2026) The food (r)evolution: innovations for food quality, safety, and sustainability. Exploration of Foods and Foodomics. ISSN 2837-9020. p. 1-5