Browsing NTNU Open by Author "Hassoun, Abdo"

Now showing items 1-13 of 13

    • Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives 

      Hassoun, Abdo; Garcia-Garcia, Guillermo; Trollman, Hana; Jagtap, Sandeep; Parra-López, Carlos; Cropotova, Janna; Bhat, Zuhaib; Centobelli, Piera; Aït-Kaddour, Abderrahmane (Journal article, 2023)
      Embracing innovation and emerging technologies is becoming increasingly important to address the current global challenges facing many food industry sectors, including the dairy industry. Growing literature shows that the ...

    • Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives 

      Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Rusu, Alexandru Vasile; Bobiş, Otilia; Nayik, Gulzar Ahmad; Jagdale, Yash D; Saeed, Farhan; Afzaal, Muhammad; Mostashari, Parisa; Khaneghah, Amin Mousavi; Regenstein, Joe M. (Peer reviewed; Journal article, 2022)
      The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence ...

    • Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic 

      Hassoun, Abdo; Marvin, Hans J. P.; Bouzembrak, Yamine; Barba, Francisco J.; Castagnini, Juan Manuel; Pallarés, Noelia; Rabail, Roshina; Aadil, Rana Muhammad; Bangar, Sneh Punia; Bhat, Rajeev; Cropotova, Janna; Maqsood, Sajid; Regenstein, Joe M. (Peer reviewed; Journal article, 2023)
      Providing food has become more complex because of climate change and other environmental and societal stressors, such as political instability, the growth in the world population, and outbreaks of new diseases, especially ...

    • Effect of storage on the nutritional and antioxidant properties of brown Basmati rice 

      Naveed, Aqsa; Zubair, Muhammad; Baig, Ayesha; Farid, Mujahid; Ahmed, Waqar; Rehman, Rafia; Ayub, Muhammad Adnan; Hassoun, Abdo; Cropotova, Janna (Peer reviewed; Journal article, 2022)
      The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati ...

    • Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques 

      Hassoun, Abdo; Shumilina, Elena; Di Donato, Francesca; Foschi, Martina; Simal-Gandara, Jesus; Biancolillo, Alessandra (Peer reviewed; Journal article, 2020)
      Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension ...

    • Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets 

      Hassoun, Abdo; Boukid, Fatma; Pasqualone, Antonella; Bryant, Christopher J; Garcia-Garcia, Guillermo; Parra-López, Carlos; Jagtap, Sandeep; Trollman, Hana; Cropotova, Janna; Barba, Francisco J. (Peer reviewed; Journal article, 2022)
      Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics and wars, among others. These global challenges pose direct threats ...

    • Food processing 4.0: Current and future developments spurred by the fourth industrial revolution 

      Hassoun, Abdo; Jagtap, Sandeep; Trollman, Hana; Garcia-Garcia, Guillermo; Abdullah, Nour Alhaj; Gökşen, Gülden; Bader, Farah; Ozogul, Fatih; Barba, Francisco J.; Cropotova, Janna; Munekata, Paulo E. S.; Lorenzo, José M. (Journal article; Peer reviewed, 2022)

    • Food quality 4.0: From traditional approaches to digitalized automated analysis 

      Hassoun, Abdo; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Trollman, Hana; Pateiro, Mirian; Lorenzo, José M.; Rusu, Alexandru Vasile; Aadil, Rana Muhammad; Šimat, Vida; Cropotova, Janna; Câmara, José S. (Peer reviewed; Journal article, 2022)
      Food quality has recently received considerable attention from governments, researchers, and consumers due to the increasing demand for healthier and more nutritious food products. Traditionally, food quality is determined ...

    • The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies 

      Hassoun, Abdo; Aït-Kaddour, Abderrahmane; Abu-Mahfouz, Adnan M.; Rathod, Nikheel Bhojraj; Bader, Farah; Barba, Francisco J.; Biancolillo, Alessandra; Cropotova, Janna; Galanakis, Charis M.; Jambrak, Anet Režek; Lorenzo, José M.; Måge, Ingrid; Özogul, Fatih; Regenstein, Joe M. (Journal article; Peer reviewed, 2022)
      Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and ...

    • Replacement of refined sugar by natural sweeteners: focus on potential health benefits 

      Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad (Peer reviewed; Journal article, 2022)
      Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for ...

    • Replacement of refined sugar by natural sweeteners: focus on potential health benefits 

      Arshad, Shiza; Rehman, Tahniat; Saif, Summaya; Rajoka, Muhammad Shahid Riaz; Ranjha, Muhammad Modassar Ali Nawaz; Hassoun, Abdo; Cropotova, Janna; Trif, Monica; Younas, Aqsa; Aadil, Rana Muhammad (Peer reviewed; Journal article, 2022)
      Refined sugar is a processed product containing 99% sucrose, which is obtained from sugarcane (70%) or sugar beet (30%). In modern societies, sugar continues to play a significant role in the diet, recognised not only for ...

    • Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge 

      Hassoun, Abdo; Cropotova, Janna; Trollman, Hana; Jagtap, Sandeep; Garcia-Garcia, Guillermo; Parra-López, Carlos; Nirmal, Nilesh; Özogul, Fatih; Bhat, Zuhaib; Aït-Kaddour, Abderrahmane; Bono, Gioacchino (Peer reviewed; Journal article, 2023)
      Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and ...

    • Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets 

      Hassoun, Abdo; Cropotova, Janna; Rustad, Turid; Heia, Karsten; Lindberg, Stein-Kato; Nilsen, Heidi (Peer reviewed; Journal article, 2020)
      In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were ...