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Frontiers in Sustainable Food Systems
(Feb 2022)
Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact
Guadalupe Virginia Nevárez-Moorillón,
Zainul Akmar Zakaria,
Lilia Arely Prado-Barragán,
Cristóbal N. Aguilar
Affiliations
Guadalupe Virginia Nevárez-Moorillón
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario S/N, Campus Universitario II, Chihuahua, Mexico
Zainul Akmar Zakaria
Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
Lilia Arely Prado-Barragán
Biological and Health Sciences Division, Biotechnology Department, Iztapalapa Unit, Metropolitan Autonomous University, Mexico City, Mexico
Cristóbal N. Aguilar
Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
DOI
https://doi.org/10.3389/fsufs.2022.856361
Journal volume & issue
Vol. 6
Abstract
Read online
No abstracts available.
Keywords
circular economy
integrated process design
food safety
functional ingredients
biorefinery
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