Original Research

Published on 18 Jan 2023

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

1,907 views

Original Research

Published on 12 Jan 2023

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Ji Ju
Guijie Zhang
Ming Xiao
Chenyang Dong
Runze Zhang
Liu Du
Yongjie Zheng
Manli Wei
Manlin Wei
Baiyila Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1108043

1,184 views
1 citation

Original Research

Published on 06 Jan 2023

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Ditte B. Hermund
Wei Liu
Susan Løvstad Holdt
Charlotte Jacobsen
Adane Tilahun Getachew

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1082490

1,676 views
1 citation

Mini Review

Published on 04 Jan 2023

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

Sarina Abdul Halim-Lim
Azan Azuwan Baharuddin
Anass Cherrafi
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Harsimran Singh Sodhi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1057652

2,216 views
1 citation

Review

Published on 22 Dec 2022

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

Alison Lacombe
Irwin A. Quintela
Yen-Te Liao
Vivian C.H. Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1068690

2,659 views
3 citations

Original Research

Published on 15 Dec 2022

Data mining for prediction and interpretation of bacterial population behavior in food

Junpei Hosoe
Junya Sunagawa
Shinji Nakaoka
Shige Koseki
Kento Koyama

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.979028

2,072 views

Original Research

Published on 14 Dec 2022

Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms

Hippolyte T. Mouafo
Jorelle J. B. Adjele
Raïssa H. Hell
Annick M. B. Baomog
Alex D. Tchuenchieu
Junior A. N. Kamgnia
Linda Manet
Patrice Bonny
Roger M. M. Baleba
Gabriel N. Medoua

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1060880

3,949 views
1 citation

Mini Review

Published on 01 Dec 2022

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

Dahryn Andilla Augustine
Grace-Anne Bent

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072675

4,620 views
2 citations

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

3,894 views
9 citations

Original Research

Published on 30 Nov 2022

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

2,021 views
1 citation

Original Research

Published on 25 Nov 2022

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

Zhiyu Zhao
Nazimah Hamid
Liuyi Qian
Noemi Gutierrez-Maddox
Rothman Kam
Kevin Kantono
Kelvin Wang
Jun Lu
Thao T. Le

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.986868

2,112 views
1 citation

Editorial

Published on 21 Nov 2022

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

Patricia Arcia
Isabel Hernando

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072695

667 views
1 citation

Brief Research Report

Published on 09 Nov 2022

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

Jose O Garcia
Surabhi Wason
Jeyamkondan Subbiah
Joseph Eifert
Laura K. Strawn
Monica A. Ponder

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1033814

1,284 views
3 citations

Mini Review

Published on 26 Oct 2022

Fermented foods as alternative functional foods during post-pandemic in Asia

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Nurul Aqilah Mohd Zaini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1047970

2,633 views
3 citations

Review

Published on 24 Oct 2022

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

Maksym Bazhal
Tatiana Koutchma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1040396

3,728 views
4 citations

Review

Published on 20 Oct 2022

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

Kriti Ghatani
Subarna Thapa
Priya Chakraborty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.955990

1,760 views
1 citation

Navigation group

Volumes

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

Data mining for prediction and interpretation of bacterial population behavior in food

Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

Fermented foods as alternative functional foods during post-pandemic in Asia

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products