Modelling Processes and Products in the Cereal Chain

Research output: Contribution to journalReviewpeer-review

Standard

Modelling Processes and Products in the Cereal Chain. / Carvalho, Otilia; Charalambides, Maria N.; Djekic, Ilija; Athanassiou, Christos; Bakalis, Serafim; Benedito, Jose; Briffaz, Aurelien; Castañé, Cristina; Valle, Guy Della; de Sousa, Isabel Maria Nunes; Erdogdu, Ferruh; Feyissa, Aberham Hailu; Kavallieratos, Nickolas G.; Koulouris, Alexandros; Pojic, Milica; Raymundo, Anabela; Riudavets, Jordi; Sarghini, Fabrizio; Trematerra, Pasquale; Tonda, Alberto.

In: Foods, Vol. 10, No. 1, 82, 2021.

Research output: Contribution to journalReviewpeer-review

Harvard

Carvalho, O, Charalambides, MN, Djekic, I, Athanassiou, C, Bakalis, S, Benedito, J, Briffaz, A, Castañé, C, Valle, GD, de Sousa, IMN, Erdogdu, F, Feyissa, AH, Kavallieratos, NG, Koulouris, A, Pojic, M, Raymundo, A, Riudavets, J, Sarghini, F, Trematerra, P & Tonda, A 2021, 'Modelling Processes and Products in the Cereal Chain', Foods, vol. 10, no. 1, 82. https://doi.org/10.3390/foods10010082

APA

Carvalho, O., Charalambides, M. N., Djekic, I., Athanassiou, C., Bakalis, S., Benedito, J., Briffaz, A., Castañé, C., Valle, G. D., de Sousa, I. M. N., Erdogdu, F., Feyissa, A. H., Kavallieratos, N. G., Koulouris, A., Pojic, M., Raymundo, A., Riudavets, J., Sarghini, F., Trematerra, P., & Tonda, A. (2021). Modelling Processes and Products in the Cereal Chain. Foods, 10(1), [82]. https://doi.org/10.3390/foods10010082

Vancouver

Carvalho O, Charalambides MN, Djekic I, Athanassiou C, Bakalis S, Benedito J et al. Modelling Processes and Products in the Cereal Chain. Foods. 2021;10(1). 82. https://doi.org/10.3390/foods10010082

Author

Carvalho, Otilia ; Charalambides, Maria N. ; Djekic, Ilija ; Athanassiou, Christos ; Bakalis, Serafim ; Benedito, Jose ; Briffaz, Aurelien ; Castañé, Cristina ; Valle, Guy Della ; de Sousa, Isabel Maria Nunes ; Erdogdu, Ferruh ; Feyissa, Aberham Hailu ; Kavallieratos, Nickolas G. ; Koulouris, Alexandros ; Pojic, Milica ; Raymundo, Anabela ; Riudavets, Jordi ; Sarghini, Fabrizio ; Trematerra, Pasquale ; Tonda, Alberto. / Modelling Processes and Products in the Cereal Chain. In: Foods. 2021 ; Vol. 10, No. 1.

Bibtex

@article{75fd355373f14d6a8c1a8b5685483d52,
title = "Modelling Processes and Products in the Cereal Chain",
abstract = "In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.",
keywords = "cereals, food transformation, modelling, transformation processes",
author = "Otilia Carvalho and Charalambides, {Maria N.} and Ilija Djekic and Christos Athanassiou and Serafim Bakalis and Jose Benedito and Aurelien Briffaz and Cristina Casta{\~n}{\'e} and Valle, {Guy Della} and {de Sousa}, {Isabel Maria Nunes} and Ferruh Erdogdu and Feyissa, {Aberham Hailu} and Kavallieratos, {Nickolas G.} and Alexandros Koulouris and Milica Pojic and Anabela Raymundo and Jordi Riudavets and Fabrizio Sarghini and Pasquale Trematerra and Alberto Tonda",
year = "2021",
doi = "10.3390/foods10010082",
language = "English",
volume = "10",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "1",

}

RIS

TY - JOUR

T1 - Modelling Processes and Products in the Cereal Chain

AU - Carvalho, Otilia

AU - Charalambides, Maria N.

AU - Djekic, Ilija

AU - Athanassiou, Christos

AU - Bakalis, Serafim

AU - Benedito, Jose

AU - Briffaz, Aurelien

AU - Castañé, Cristina

AU - Valle, Guy Della

AU - de Sousa, Isabel Maria Nunes

AU - Erdogdu, Ferruh

AU - Feyissa, Aberham Hailu

AU - Kavallieratos, Nickolas G.

AU - Koulouris, Alexandros

AU - Pojic, Milica

AU - Raymundo, Anabela

AU - Riudavets, Jordi

AU - Sarghini, Fabrizio

AU - Trematerra, Pasquale

AU - Tonda, Alberto

PY - 2021

Y1 - 2021

N2 - In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

AB - In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

KW - cereals

KW - food transformation

KW - modelling

KW - transformation processes

U2 - 10.3390/foods10010082

DO - 10.3390/foods10010082

M3 - Review

C2 - 33406629

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 1

M1 - 82

ER -

ID: 256932365