Frontiers in Food Science and Technology | Food Process Design and Engineering

Original Research

Accepted on 29 Sep 2025

A comparative analysis of the nutritional and physicochemical properties of peanut butter paste produced from raw, roasted, and boiled peanuts

in Food Process Design and Engineering

Tapiwa Reward Sithole
Yu-Xiang Ma
Zhao Qin
Xue-De Wang
Hua-Min Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1642316

125 views

Original Research

Accepted on 19 Sep 2025

Resilient Livestock Supply Chains in Pakistan: Adaptive Strategies for Climate-Smart Agriculture and Food Security

in Food Process Design and Engineering

Muhammad Afshar
Mutahir Hussain shah

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1658625

363 views

Editorial

Published on 25 Jul 2025

Editorial: The future of foods

in Food Process Design and Engineering

Maria Corradini
Noemi Zaritzky
Tatiana Koutchma
Isabel Sousa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1647333

1,314 views

Original Research

Published on 17 Jul 2025

Production of HPP natural hydrogels from conventional and non-conventional starch sources

in Food Process Design and Engineering

Katerina Koshenaj
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1629161

1,062 views
1 citation

Original Research

Published on 26 May 2025

Modeling and simulation of coffee bean heating during roasting: effect of heat generation

in Food Process Design and Engineering

Jaime Daniel Bustos-Vanegas
Márcio Arêdes Martins
Paulo Cesar Corrêa
Fernanda Machado Baptestini
Gabriel Henrique Horta de Oliveira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1603783

2,697 views

Editorial

Published on 11 Oct 2024

Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing

in Food Process Design and Engineering

Duried Alwazeer
Longna Li
Alexandros Ch. Stratakos
Tyler W. LeBaron
John T. Hancock
Yves Waché

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1501046

2,072 views
1 citation

Review

Published on 18 Sep 2024

Molecular hydrogen: a sustainable strategy for agricultural and food production challenges

in Food Process Design and Engineering

Duried Alwazeer
John T. Hancock
Grace Russell
Alexandros Ch. Stratakos
Longna Li
Ayhan Çiğdem
Tunahan Engin
Tyler W. LeBaron

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1448148

7,001 views
11 citations

Original Research

Published on 22 Dec 2023

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

in Food Process Design and Engineering

Viviane De Buck
Mihaela I. Sbarciog
Jef Cras
Satyajeet S. Bhonsale
Monika Polanska
Jan F. M. Van Impe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1154305

2,161 views
3 citations

Original Research

Published on 20 Dec 2023

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258713

2,551 views
1 citation

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

in Food Process Design and Engineering

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

2,222 views
3 citations

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

in Food Process Design and Engineering

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

3,214 views
2 citations

Original Research

Published on 26 May 2023

Concentration of milk oxylipins after heat and homogenization treatments

in Food Process Design and Engineering

Caroline Thum
Amanda Cirelli
Yurika Otoki
Gulustan Ozturk
Ameer Y. Taha
Warren C. McNabb
Nicole C. Roy
Juliana Maria Leite Nobrega de Moura Bell

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1027418

2,304 views
2 citations

Original Research

Published on 25 May 2023

Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions

in Food Process Design and Engineering

Linda Hagman

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1073663

9,360 views
2 citations

Original Research

Published on 12 Apr 2023

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

in Food Process Design and Engineering

Marianna Giancaterino
Henry Jaeger

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1152111

6,874 views
19 citations

Review

Published on 30 Mar 2023

Cell-based meat: The molecular aspect

in Food Process Design and Engineering

Asim Azhar
Md. Zeyaullah
Shushruta Bhunia
Santhosh Kacham
Girish Patil
Khursheed Muzammil
Mohammad Suhail Khan
Sandeep Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1126455

14,857 views
12 citations

Methods

Published on 09 Mar 2023

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1068974

3,856 views
2 citations