Elsevier,
Case Studies in Chemical and Environmental Engineering, Volume 3, June 2021, 100104
Contributing to SDGs 7, 12 and 13, this article explores the damaging effects of batteries used in electronic devices, with a focus on the range of contaminants which are deposited in the environment and their long-term effects.
Elsevier,
Future Foods, Volume 3, June 2021, 100032
Cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. Contributing to SDGs 2, 12 and 13, this article explores how cultured meat is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production.
Elsevier,
Geography and Sustainability, Volume 2, Issue 2, June 2021, Pages 95-98
Contributing to SDGs 14 and 17, this paper analyses the ecological impacts caused by the Fukushima nuclear accident and the potential impacts of releasing the nuclear wastewater into the ocean and propose science-based solutions.
Ultrasonics Sonochemistry, Volume 73, May 2021
The global consumer sentiment is shifting towards food safety and nutrition. People prefer minimally and non-thermally processed food since thermal processing leads to the loss of nutritional value of food. Ultrasonic processing is known as a green and non-thermal processing technology. The article reports on ultrasonic processing of dairy products to enhance their functional and nutritional properties.
Elsevier,
Food Chemistry, Volume 343, 1 May 2021
This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.
