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    Trends in Food Science and Technology

    Trends in Food Science and Technology

    JournalISSN 0924-2244eISSN 1879-3053中科院 农林科学 1区

    年发文量

    研究主题

    论文(6888)

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    1NewFood-grade Engineered Microorganisms for Cognitive Health: Directed Fermentation of Neuroactive Functional Ingredients
    Zhang Zhen, Zhou Hongmiao, Ma Baihe, Guo Meiliang, Li Lianrui
    2027
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    2NewUnderstanding Restaurant Food Waste As a System: Integrating Operational and Contextual Drivers Through a Systematic Mapping Review
    Alexandra Neill, Khalid Ramadan Medani,Beth Clark,Diogo M. Souza-Monteiro

    Background Restaurant food waste remains a significant sustainability challenge, yet existing research has largely examined food waste determinants, interventions, and management practices in isolation. This systematic mapping review synthesises evidence from 68 studies to examine how restaurant characteristics, organisational capabilities, interventions, and macro-environmental conditions interact to shape restaurant food waste outcomes. Drawing on an Applied Systems Theory perspective and a PESTLE + G analytical framework, the review develops a systems-based framework for understanding restaurant food waste management. Key findings and conclusions The analysis suggests that FW outcomes emerge through interactions between restaurant characteristics, organisational capabilities, and external contextual influences rather than from isolated interventions. Organisational capabilities, including managerial commitment, staff training, forecasting capacity, and measurement practices, emerged as a key linking construct connecting environmental conditions with operational responses. Three recurring pathways (policy, resource, and behavioural) were identified, alongside five leverage points through which FW reduction may be most effectively targeted: policy and regulation, technology-enabled decision support, organisational capability development, measurement and organisational learning, and customer engagement. A central insight of the review is that similar interventions may generate different outcomes across restaurant contexts because they are implemented within different organisational and environmental systems.The review contributes a systems-oriented framework for aligning FW interventions with organisational and contextual conditions. Future research should examine framework transferability across different cultural and institutional settings, alongside the role of emerging technologies and organisational learning in shaping FW outcomes. Findings should be interpreted in light of the review's geographical scope and the absence of formal comparative effect-size synthesis.

    2027
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    3NewAntifreeze Peptides from Animal By-Products: A Hierarchical Framework from Biodiversity to Rational Design
    Jiaqi Yu, Yiping Yang,Yan Zhang, Dongyuan Chang,Sam K.C. Chang, Zhiying Wang,Hui Hong,Yongkang Luo,Yuqing Tan
    2027
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    4NewFrom Andean Grains to Healthy Foods: a Systematic Review of How Quinoa, Amaranth, and Cañihua Reshape the Nutritional, Technological, and Sensory Quality of Foods
    Erick Saldaña, Karina Eduardo,Rebeca Salvador-Reyes
    2027
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    5NewFunction-specific Test Conditions and Multiple-Function Prediction in AI-assisted Discovery of Food-Derived Bioactive Peptides: Advances, Challenges and Prospects
    Wei Luo, Shuaida Wang,Xixi Cai,Xu Chen,Shaoyun Wang
    2027
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    立即登录,查看全部 6888 篇论文

    高被引作者

    作者引用发文
    Dawen Sun1307797
    Seid Mahdi Jafari700156
    Francisco J. Barba573535
    D. Julian McClements572738
    Jose Manuel Lorenzo Rodriguez420535
    Isabel C.F.R. Ferreira398929
    Brijesh K. Tiwari398121
    Colm O Donnell393210
    Dietrich Knorr348522
    Min Zhang336132

    高产作者

    作者引用发文
    Dawen Sun1307797
    Seid Mahdi Jafari700156
    D. Julian McClements572738
    Francisco J. Barba573535
    Jose Manuel Lorenzo Rodriguez420535
    J O'Brien31234
    Anderson de Souza Sant'Ana306832
    Min Zhang336132
    Isabel C.F.R. Ferreira398929
    Amin Mousavi Khaneghah208025

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