ReviewFrontiers in nutrition2019
Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories.
Review in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 41 citations in OpenAlex.
- Animal-Origin Food Waste Across Global Supply Chains: Trends, Upcycling Strategies, and Circular Economy Solutions.Foods (Basel, Switzerland) · 2026Review
- A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives.Foods (Basel, Switzerland) · 2025Review
- Sustainability aspects of food and drinks offered in vending machines at Slovenian universities.Frontiers in nutrition · 2025Article
- Energy input and food output: The energy imbalance across regional agrifood systems.PNAS nexus · 2024Article
- Edible Insects in Latin America: A Sustainable Alternative for Our Food Security.Frontiers in nutrition · 2022Review
- Indicators and Recommendations for Assessing Sustainable Healthy Diets.Foods (Basel, Switzerland) · 2021Review
- Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Frontiers in nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rapid development of food factories in both developed and developing countries, owing to continued growth in the world population, plays a critical role in the food supply chain, including environmental issues such as pollution, emissions, energy and water consumption, and thus food system sustainability. The objective of this study was to briefly review various environmental aspects of food processing operations, including aquatic, atmospheric, and solid waste generation, and also to discuss several strategies that many companies are using to reduce these negative impacts as well as to improve water and energy efficiency. To obtain higher energy efficiencies in food processing factories, two key operations can play critical roles: non-thermal processing (e.g., high pressure processing) and membrane processes. For higher water efficiency, reconditioning treatments resulting in water reuse for other purposes can be conducted through chemical and/or physical treatments. With regards to reducing volumes of processing food waste, two approaches include value-added by-product applications (e.g., animal feed) and/or utilization of food waste for energy production. Finally, we present trends for lowering operational costs in food processing.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.