The intersection of blockchain technology and circular economy in the agri-food sector

Ashkan Pakseresht, Ali Yavari, Sina Ahmadi Kaliji +1

Sustainable Production and Consumption

Food Waste Reduction and Sustainability

A transition towards a circular economy within the agri-food sector requires the improvement of efficiency in resource utilization, the prevention of food loss or waste, whilst adopting regenerative...

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2022Academic literature120 citationsDOI

Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry

Yanglei Yi, Ping Li, Fan Zhao +7

Trends in Food Science & Technology

Probiotics and Fermented Foods

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Research Library

The intersection of blockchain technology and circular economy in the agri-food sector

Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry

Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)

The clinical evidence for postbiotics as microbial therapeutics

Genotypic and Phenotypic Diversity among Human Isolates of Akkermansia muciniphila

Selenium: An Element of Life Essential for Thyroid Function

Safety of frozen and dried formulations from whole house crickets (Acheta domesticus) as a Novel food pursuant to Regulation (EU) 2015/2283

Acanthamoeba Keratitis, Pathology, Diagnosis and Treatment

The sensory properties and metabolic impact of natural and synthetic sweeteners

Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

Dynamic distribution and transition of gluten proteins during noodle processing

Antimicrobial, Antioxidant, Cytotoxic Activities and Phytochemical Analysis of Fungal Endophytes Isolated from Ocimum Basilicum

Quality attributes for barley malt: “The backbone of beer”

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Membrane Disruption Properties of Essential Oils—A Double-Edged Sword?

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

Synthesis, characterization, in vitro antioxidant and hypoglycemic activities of selenium nanoparticles decorated with polysaccharides of Gracilaria lemaneiformis

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

Method of Reaching Consensus on Probability of Food Safety Based on the Integration of Finite Credible Data on Block Chain

The Advancing of Selenium Nanoparticles Against Infectious Diseases

Carriage of Staphylococcus aureus among food handlers: An ongoing challenge in public health

Latest advances on the nanomaterials-based electrochemical analysis of azo toxic dyes Sunset Yellow and Tartrazine in food samples

The Spatially-Correlative Loss for Various Image Translation Tasks

Research progress of starch-based biodegradable materials: a review

On Some Limitations of Current Machine Learning Weather Prediction Models

SSDA-YOLO: Semi-supervised domain adaptive YOLO for cross-domain object detection

Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment

Nutritional, phytochemical and functional potential of sorghum: A review

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications

Human health risk assessment of bisphenol A (BPA) through meat products

From investment optimization to fair benefit distribution in renewable energy community modelling

Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate

Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products

Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches

Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions

Effects of Randomized Treatment With Icosapent Ethyl and a Mineral Oil Comparator on Interleukin-1β, Interleukin-6, C-Reactive Protein, Oxidized Low-Density Lipoprotein Cholesterol, Homocysteine, Lipoprotein(a), and Lipoprotein-Associated Phospholipase A2: A REDUCE-IT Biomarker Substudy

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional properties

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Keeping the ICRP recommendations fit for purpose

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

Human milk composition promotes optimal infant growth, development and health

Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Bacteriocins: Potential for Human Health