The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Innovative Food Science and Emerging Technologies

Volumn 46, Issue , 2018, Pages 54-64

  Aceves Lara, César Arturo ^e   Athès, Violaine ^b   Buche, Patrice ^d   Della Valle, Guy ^a   Farines, Vincent ^h   Fonseca, Fernanda ^b   Guillard, Valérie ^d   Kansou, Kamal ^a   Kristiawan, Magdalena ^a   Monclus, Vincent ^b   Mouret, Jean Roch ^g   Ndiaye, Amadou ^c   Neveu, Pascal ^f   Passot, Stéphanie ^b   Pénicaud, Caroline ^b   Sablayrolles, Jean Marie ^g   Salmon, Jean Michel ^h   Thomopoulos, Rallou ^d   Trelea, Ioan Cristian ^b  

^a INRA   (France)

^b Université Paris Saclay   (France)

^c University Bordeaux I2M UMR CNRS 5295   (France)

^d UMR IATE   (France)

^e UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^f UMR 729 MISTEA   (France)

^g SPO   (France)

^h Institut National de la Recherche Agronomique   (France)

Author keywords

Decision support; Eco design; Information system; Knowledge; Modeling; Ontology; Optimization; Parameter; Qualitative; Sensor

Indexed keywords

CEREAL PRODUCTS; DECISION MAKING; DECISION SUPPORT SYSTEMS; ECODESIGN; FEEDBACK; FOAM CONTROL; INFORMATION SYSTEMS; MODELS; ONTOLOGY; OPTIMIZATION; PACKAGING MACHINES; PACKAGING MATERIALS; PRODUCT DESIGN; SENSORS;

ARGUMENTATION MODEL; DECISION SUPPORTS; FOOD-PACKAGING MATERIALS; KNOWLEDGE; MULTI CRITERIA DECISION MAKING; PARAMETER; QUALITATIVE; QUANTITATIVE AND QUALITATIVE METHODS;

THERMAL PROCESSING (FOODS);

EID: 85031681096     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.10.006     Document Type: Review

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