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- Assessing the vulnerability of food supply chains to climate change-induced disruptionsPublication . Ngameni Tchonkouang, Rose Daphnee; Onyeaka, Helen; Nkoutchou, HugueClimate change is one of the most significant challenges worldwide. There is strong evidence from research that climate change will impact several food chain-related elements such as agricultural output, incomes, prices, food access, food quality, and food safety. This scoping review seeks to outline the state of knowledge of the food supply chain's vulnerability to climate change and to identify existing literature that may guide future research, policy, and decision-making aimed at enhancing the resilience of the food supply chain. A total of 1526 publications were identified using the SCOPUS database, of which 67 were selected for the present study. The vulnerability assessment methods as well as the adaptation and resilience measures that have been employed to alleviate the impact of climate change in the food supply chain were discussed. The results revealed a growing number of publications providing evidence of the weakening of the food supply chain due to climate change and extreme weather events. Our assessment demonstrated the need to broaden research into the entire food supply chain and various forms of climatic variability because most studies have concentrated on the relationships between climatic fluctuations (especially extreme rainfall, temperatures, and drought) and production. A lack of knowledge about the effects of climate change on the food supply chain and the underlying socio-economic consequences could result in underperformance or failure of the food supply chain.
- Reformulation and characterization of mediterranean ingredients by novel technologiesPublication . Ates, Elif Gokçen; Bal, Murad; Karasu, Melis Cetin; Cifte, Neriman Ezgi; Erdem, Furkan; Gul, Muhammed Rasim; Tas, Ozan; Karsli, Gokcem Tonyali; Pleslić, Sanda; Smokrović, Kristina; Maltar-Strmečki, Nadica; Abiad, Mohamad G.; Dukić, Josipa; Jambrak, Anet Režek; Ngameni Tchonkouang, Rose Daphnee; Vieira, Margarida; Antunes, Maria Dulce; Mert, Behic; Sumnu, Gulum; Alpas, Hami; Oztop, MecitThe Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum drying (VMD), pulsed electric field (PEF), high-pressure homogenization (HPH), freeze drying, high hydrostatic pressure (HHP), and cold plasma technology (CP). Characterization technologies covered include Nuclear Magnetic Resonance (NMR), Electron Paramagnetic Resonance (EPR), and Near Infrared (NIR) spectroscopy. Nonthermal techniques such as PEF, HHP and CP are particularly noteworthy for their ability to preserve nutritional and sensory qualities without using high temperatures, that can degrade sensitive compounds. The main requirement for these processing methods is to ensure that the food retains its beneficial nutrients and natural flavors while extending its shelf life. Analytical techniques like NMR, EPR, and NIR spectroscopy provide detailed insights into the molecular composition and quality of food products. These techniques allow for precise optimization of processing methods, ensuring the best possible quality and nutritional value. The integration of these advanced processing and analytical techniques with traditional Mediterranean ingredients offers significant advancements in food science, improving food quality, nutritional value, and the sustainability of food production. This review aims to provide a comprehensive understanding of how these novel technologies can be applied to optimize the nutritional and sensory qualities of Mediterranean ingredients while enhancing their health-promoting capabilities.