Original Research

Accepted on 11 Jul 2024

Assessment of Dietary Intake in Children (6-48 Months) and Mothers (15-49 Years) in Different Farming Systems in Kenya Using Multiple Pass 24-Hour Recall

in Food Characterization

H. K. Wakhungu
G. Abong'
C. Muthike
J. Muema
M. Nyamai
G. P. Omondi
SM Thumbi
Z. Bukania

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1430391

Original Research

Accepted on 01 Jul 2024

Characterisation of antibacterial films enriched with thyme essential oil and their application for milk cake preservation

in Food Packaging and Preservation

Mehraj Fatema Z. Mulla
Jasim Ahmed
Aateka Vahora
Shivani Pathania
Mahmoud Said Rashed

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1356582

121 views

Original Research

Published on 21 Jun 2024

Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States

in Food Packaging and Preservation

Lauren M. Zhovmer
Andres M. GonzalezBonet
Madhur Garg
Allan B. Bailey
Kirk B. Arvidson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1408805

2,099 views

Original Research

Published on 20 Jun 2024

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

in Food Packaging and Preservation

Konstantinos Zaharioudakis
Constantinos E. Salmas
Nikolaos D. Andritsos
Eleni Kollia
Areti Leontiou
Vasillios K. Karabagias
Andreas Karydis-Messinis
Dimitrios Moschovas
Nikolaos E. Zafeiropoulos
Apostolos Avgeropoulos

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1400224

683 views

Review

Accepted on 17 Jun 2024

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

in Food Safety and Quality Control

Hassan Zia
Ana Slatnar
Tatjana Košmerl
Mojca Koršec

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1405384

106 views

Original Research

Published on 07 Jun 2024

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

in Food Characterization

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

435 views

Mini Review

Published on 06 Jun 2024

Ozone treatment of meat and meat products: a review

in Food Packaging and Preservation

Belén Giménez
Noemí Zaritzky
Natalia Graiver

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1351801

727 views

Editorial

Published on 27 May 2024

Editorial: Improving protein functionality using conventional and non-conventional methods

in Food Characterization

Waqas N. Baba
Akmal Nazir
Fawzi Banat
Constantinos Stathopoulos
Nur Cebi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

486 views

Original Research

Published on 22 May 2024

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

in Food Characterization

Khadijat Oluwashola Abdulrazaaq
Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

453 views

Mini Review

Accepted on 17 May 2024

Household waste management and its potential use in food preservation

in Food Packaging and Preservation

Shanza Mukhtar

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1401434

116 views

Review

Published on 03 May 2024

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

in Food Packaging and Preservation

Farzana Siddique
Zoha Ali
Muhammad Arshad
Kinza Mubeen
Afsheen Ghazala

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1388461

1,023 views

Original Research

Published on 18 Apr 2024

Binderless particleboards obtained 100% from winery by-products for the packaging industry

in Food Packaging and Preservation

Raquel A. Fernandes
Sandro Lopes
Nuno Ferreira
Jorge Santos
Jorge M. Martins
Luisa H. Carvalho

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376415

964 views

Review

Published on 11 Apr 2024

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

in Food Safety and Quality Control

Agerie Mengistie Zeleke
Worku Chekol Tassew
Yeshiwas Ayale Ferede
Tadele Maru Andargie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1240979

953 views

Original Research

Published on 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

in Food Characterization

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

549 views

Mini Review

Published on 05 Apr 2024

Microbial ecology and fermentation of Coffea canephora

in Food Biotechnology

Patrícia Campos Bernardes
Jussara Moreira Coelho
Pâmela Mynsen Machado Martins
Rosane Freitas Schwan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1377226

743 views

Original Research

Published on 13 Mar 2024

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

in Food and Soft Materials

Katerina Koshenaj
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376044

910 views
1 citation

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Articles

Assessment of Dietary Intake in Children (6-48 Months) and Mothers (15-49 Years) in Different Farming Systems in Kenya Using Multiple Pass 24-Hour Recall

Characterisation of antibacterial films enriched with thyme essential oil and their application for milk cake preservation

Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Ozone treatment of meat and meat products: a review

Editorial: Improving protein functionality using conventional and non-conventional methods

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Household waste management and its potential use in food preservation

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Binderless particleboards obtained 100% from winery by-products for the packaging industry

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

Unreliability of clustering results in sensory studies and a strategy to address the issue

Microbial ecology and fermentation of Coffea canephora

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology