https://eutils.ncbi.nlm.nih.gov/entrez/eutils/efetch.fcgi?db=pubmed&id=36439936&retmode=xml&tool=Litmetric&email=readroberts32@gmail.com&api_key=61f08fa0b96a73de8c900d749fcb997acc09 3643993620221129
2590-1575162022Dec30Food chemistry: XFood Chem XNonthermal food processing: A step towards a circular economy to meet the sustainable development goals.10051610051610051610.1016/j.fochx.2022.100516A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of "resource-production-consumption-regeneration" economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs.© 2022 The Authors.ArshadRai NaveedRNInstitute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia.Abdul-MalekZulkurnainZInstitute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor 81310, Malaysia.RoobabUmeUSchool of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China.RanjhaMuhammad Modassar Ali NawazMMANInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.Režek JambrakAnetADepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.QureshiMuhammad ImranMIFaculty of Technology Management and Technopreneurship, Technical University of Malaysia, Malacca 75300, Malaysia.KhanNohmanNUNIKL Business School, Universiti Kuala Lumpur, Malaysia.Manuel LorenzoJoseJCentro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain.Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense 32004, Spain.AadilRana MuhammadRMNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.engJournal Article20221117
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