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

2026Editorial de revista Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorPinela, José
dc.contributor.authorAlonso-Esteban, José Ignacio
dc.date.accessioned2026-03-11T15:42:43Z
dc.date.available2026-03-11T15:42:43Z
dc.date.issued2026
dc.description.abstractThe 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.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO UID/00690/2025 (10.54499/UID/00690/2025) and UID/PRR/00690/2025 (10.54499/UID/PRR/00690/2025); SusTEC, LA/P/0007/2020 (10.54499/LA/P/0007/2020). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
dc.identifier.citationPinela, 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
dc.identifier.doi10.37349/eff.2026.1010114
dc.identifier.issn2837-9020
dc.identifier.urihttp://hdl.handle.net/10198/36034
dc.language.isoeng
dc.peerreviewedyes
dc.publisherOpen Exploration
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofExploration of Foods and Foodomics
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectSustainable foods
dc.subjectFunctional foods
dc.subjectUnderutilized resources
dc.subjectFood processing
dc.subjectFood waste valorization
dc.subjectBioactive compounds
dc.titleThe food (r)evolution: innovations for food quality, safety, and sustainabilityeng
dc.typeeditorial
dspace.entity.typePublication
oaire.awardNumberUID/00690/2025
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage5
oaire.citation.startPage1
oaire.citation.titleExploration of Foods and Foodomics
oaire.citation.volume4
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePinela
person.givenNameJosé
person.identifier.ciencia-id771C-2B43-B108
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridB-4466-2014
person.identifier.scopus-author-id54392272800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isAuthorOfPublication.latestForDiscovery706cd9ff-065b-4c98-98a7-5c0a9e45adc4
relation.isProjectOfPublicationb264f2c4-92d0-4975-b1d9-0d5385dd6cbb
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscoveryb264f2c4-92d0-4975-b1d9-0d5385dd6cbb

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