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 synergi...es, to finally suggest promising future venues for research.
TY - JOUR
AU - Carvalho, Otilia
AU - Charalambides, Maria N.
AU - Đekić, Ilija
AU - Athanassiou, Christos
AU - Bakalis, Serafim
AU - Benedito, Jose
AU - Briffaz, Aurelien
AU - Castañé, Cristina
AU - Della Valle, Guy
AU - Nunes de Sousa, Isabel Maria
AU - Erdogdu, Ferruh
AU - Hailu Feyissa, Aberham
AU - Kavallieratos, Nickolas G.
AU - Koulouris, Alexandros
AU - Pojić, Milica
AU - Raymundo, Anabela
AU - Riudavets, Jordi
AU - Sarghini, Fabrizio
AU - Trematerra, Pasquale
AU - Tonda, Alberto
PY - 2021
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5822
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.
PB - MDPI AG
T2 - Foods
T1 - Modelling Processes and Products in the Cereal Chain
EP - 18
IS - 1
SP - 1
VL - 10
DO - 10.3390/foods10010082
ER -
@article{
author = "Carvalho, Otilia and Charalambides, Maria N. and Đekić, Ilija and Athanassiou, Christos and Bakalis, Serafim and Benedito, Jose and Briffaz, Aurelien and Castañé, Cristina and Della Valle, Guy and Nunes de Sousa, Isabel Maria and Erdogdu, Ferruh and Hailu Feyissa, Aberham and Kavallieratos, Nickolas G. and Koulouris, Alexandros and Pojić, Milica and Raymundo, Anabela and Riudavets, Jordi and Sarghini, Fabrizio and Trematerra, Pasquale and Tonda, Alberto",
year = "2021",
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.",
publisher = "MDPI AG",
journal = "Foods",
title = "Modelling Processes and Products in the Cereal Chain",
pages = "18-1",
number = "1",
volume = "10",
doi = "10.3390/foods10010082"
}
Carvalho, O., Charalambides, M. N., Đekić, I., Athanassiou, C., Bakalis, S., Benedito, J., Briffaz, A., Castañé, C., Della Valle, G., Nunes de Sousa, I. M., Erdogdu, F., Hailu Feyissa, A., Kavallieratos, N. G., Koulouris, A., Pojić, M., Raymundo, A., Riudavets, J., Sarghini, F., Trematerra, P.,& Tonda, A.. (2021). Modelling Processes and Products in the Cereal Chain. in Foods
MDPI AG., 10(1), 1-18.
https://doi.org/10.3390/foods10010082
Carvalho O, Charalambides MN, Đekić I, Athanassiou C, Bakalis S, Benedito J, Briffaz A, Castañé C, Della Valle G, Nunes de Sousa IM, Erdogdu F, Hailu Feyissa A, Kavallieratos NG, Koulouris A, Pojić M, Raymundo A, Riudavets J, Sarghini F, Trematerra P, Tonda A. Modelling Processes and Products in the Cereal Chain. in Foods. 2021;10(1):1-18.
doi:10.3390/foods10010082 .
Carvalho, Otilia, Charalambides, Maria N., Đekić, Ilija, Athanassiou, Christos, Bakalis, Serafim, Benedito, Jose, Briffaz, Aurelien, Castañé, Cristina, Della Valle, Guy, Nunes de Sousa, Isabel Maria, Erdogdu, Ferruh, Hailu Feyissa, Aberham, Kavallieratos, Nickolas G., Koulouris, Alexandros, Pojić, Milica, Raymundo, Anabela, Riudavets, Jordi, Sarghini, Fabrizio, Trematerra, Pasquale, Tonda, Alberto, "Modelling Processes and Products in the Cereal Chain" in Foods, 10, no. 1 (2021):1-18,
https://doi.org/10.3390/foods10010082 . .
