Frontiers in Food Science and Technology

Volume 5 - 2025

Original Research

Published on 22 Apr 2025

Frozen and thawed cooked shell-on shrimp (Pandalus borealis) – effect of microbial and chemical changes on sensory and safe shelf-life

Hanne Aarslev Jensen
Karoline Broskov Skytthe
Sebastian Herlev Güde
Jonas Steenholdt Sparvath
Sabrina Macé
Niels Bøknæs
Ole Mejlholm
Paw Dalgaard

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1572265

419 views

Original Research

Accepted on 17 Apr 2025

Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability

SAMA Valentine
Ernest Molua
Nkongho Raymond Ndip
Christopher Ngosong

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1400395

115 views

Review

Accepted on 14 Apr 2025

Incorporation of fruits or fruit pulp into yoghurts: Recent developments, challenges, and opportunities

Hasitha Priyashantha
Ranga Madushan
Samanthi W Pelpolage
Anuradha Wijesekara
Shishanthi Jayarathna

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1581877

162 views

Original Research

Accepted on 28 Mar 2025

Dishwashing practice and its determinants among food handlers in food and drinking service establishments in Dessie City and Kombolcha Town, Northeastern Ethiopia

Mekonnen Moges
Metadel Adane
Balew Adane
Genanew Mulugeta Kassaw
Abraham Teym
Getasew Yirdaw
Lake Kumlachew
Agernesh Ayele
Yenewa Bewket
Mesfin Gebrehiwot

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1548747

112 views

Original Research

Published on 19 Mar 2025

Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability

Vanessa Santos Moura
Marta Regina Verruma-Bernardi
Josiane Rodrigues
Mariângela Cristofani-Yaly
Fernando Alves de Azevedo
Marinês Bastianel

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507538

284 views

Original Research

Published on 05 Mar 2025

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses

Kendall A. Howie
Suresh D. Pillai

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1556103

581 views

Mini Review

Published on 05 Mar 2025

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Michael H. Tunick
John A. Renye
Rafael A. Garcia

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1542284

609 views

Correction

Published on 04 Mar 2025

Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1578577

315 views

Original Research

Published on 03 Mar 2025

Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta

Ana Souza
Ezequiel Arias
Veronica Arellano
Gabriela Macarin
Sofía Vargha
Laura Ma. Raggio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1491253

604 views

Review

Published on 27 Feb 2025

Food packaging use and post-consumer plastic waste management: a comprehensive review

Luigi Operato
Alberto Panzeri
Gaia Masoero
Andrea Gallo
Leonardo Gomes
Wael Hamd

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1520532

5,150 views

Original Research

Published on 24 Feb 2025

Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion

Elisabeth Högg
Tobias Horneber
Cornelia Rauh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1443376

713 views

Original Research

Published on 20 Feb 2025

Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia

Zeleke Girma
Kidus Temesgen
Amanuel Dubale
Nuredin Chura Waritu
Mohammed Jemal
Mamud Umer Wakeyo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1445910

1,080 views

Original Research

Published on 11 Feb 2025

Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state

Tshegofatso Nhabe
Ntsoaki J. Malebo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1541499

769 views

Perspective

Published on 07 Feb 2025

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

G. Santunione
G. Montevecchi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507933

972 views

Brief Research Report

Published on 22 Jan 2025

Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers

Roberta Nogueira Pereira da Silva
Angelica Priscila Parussolo Tonin
Gabriela Soares Macello Ramos
Juliana Furtado Dias
Eduardo Cesar Meurer
Maria Gabriela Bello Koblitz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1526934

710 views

Volume 4 - 2024

Original Research

Published on 03 Feb 2025

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1490547

1,219 views