Research graph
References from Strategic Innovation in the Bakery Industry Through Underutilized Bioresources: A Narrative Review of Nutritional Enhancement, Circular Economy Approaches, Consumer Acceptance, and Industry 4.0 Technologies. Local targets link to admitted publications; unresolved targets remain external evidence.
Global food security – Issues, challenges and technological solutions.
10.1016/j.tifs.2018.05.002 · External reference
Analysis of payment capacity, liquidity and efficiency of using production potential of bakeries.
10.33920/sel-11-2603-04 · External reference
Recent advances in probiotic breads; a market trend in the functional bakery products.
10.1080/10408398.2023.2261056 · External reference
Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread.
10.3390/su14052743 · External reference
Upcycled food: How does it support the three pillars of sustainability?
10.1016/j.tifs.2023.104269 · External reference
Life cycle management in bakeries: a proposed roadmap towards sustainability.
10.1007/s11367-021-02008-7 · External reference
Potential Energy and Environmental Footprint Savings from Reducing Food Loss and Waste in Europe: A Scenario-Based Multiregional Input-Output Analysis.
10.1021/acs.est.3c00158 · External reference
A system-wide interdisciplinary conceptual framework for food loss and waste mitigation strategies in the supply chain.
10.1016/j.indmarman.2020.10.013 · External reference
Food Loss and Waste Prevention Strategies from Farm to Fork.
10.3390/su13105443 · External reference
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products.
10.3390/antiox9121216 · External reference
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.
10.3390/foods9111705 · External reference
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products.
10.1590/fst.57520 · External reference
A scoping review of the literature examining consumer acceptance of upcycled foods.
10.1016/j.foodqual.2023.105098 · External reference
Consumers’ willingness to pay for upcycled foods.
10.1016/j.foodqual.2020.104035 · External reference
Retail Potential for Upcycled Foods: Evidence from New Zealand.
10.3390/su13052624 · External reference
Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability.
10.3390/foods10112874 · External reference
Measuring consumer emotional response and acceptance to sustainable food products.
10.1016/j.foodres.2020.108992 · External reference
Towards the creation of personalized bakery products using 3D food printing.
10.1016/bs.afnr.2021.11.002 · 2021 · External reference
Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador.
10.3390/su13095209 · External reference
Consumer Interaction with Sustainability Labelling on Food Products: A Narrative Literature Review.
10.3390/nu15173837 · External reference
Sensory descriptive analysis and hedonic consumer test for Galician type breads.
10.1016/j.foodcont.2021.108765 · External reference
Impact of Food Sustainability Labels on the Price of Rice in Online Sales.
10.3390/foods11233781 · External reference
Upcycled foods: A nudge toward nutrition.
10.3389/fnut.2022.1071829 · External reference
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition.
10.3390/app14103976 · External reference
Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers.
10.1016/j.jclepro.2016.09.024 · External reference
Sustainability labels: a key component of food quality? Impact of food-processing information on the appreciation of bread.
10.32508/stdj.v17i3.1497 · External reference
Food Processing 4.0: Current and Future Developments Spurred by the Fourth Industrial Revolution.
10.1016/j.foodcont.2022.109507 · External reference
The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0.
10.3390/foods14030526 · External reference
Production and quality evaluation of corn crackers fortified with freeze dried of banana peel and pulp.
10.21203/rs.3.rs-2583628/v1 · 2023 · External reference
Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties.
10.22438/jeb/44/6/5022 · External reference
Alternative protein sources: science powered startups to fuel food innovation.
10.1038/s41467-024-47091-0 · External reference
Artificial intelligence in bread making: Applications in quality control, formulation and sensory prediction.
10.1016/j.fochx.2026.103654 · External reference
Strategic Innovation in the Bakery Industry Through Underutilized Bioresources: A Narrative Review of Nutritional Enhancement, Circular Economy Approaches, Consumer Acceptance, and Industry 4.0 Technologies.
External reference
Figure 1.Conceptual framework. figshare.
10.6084/m9.figshare.33413341.v4 · 2026 · External reference
Figure 2. Circular economy model. figshare.
10.6084/m9.figshare.33413854.v2 · 2026 · External reference
Figure 3.Industry 4.0 bakery innovation roadmap. figshare.
10.6084/m9.figshare.33413914.v3 · 2026 · External reference
Figure 4. Future sustainable bakery ecosystem framework. figshare.
10.6084/m9.figshare.33413947.v1 · 2026 · External reference
