Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 22 Dec 2022

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

in Sustainable Food Processing

Deiny Maryeli Córdoba-Cerón
Darwin Carranza-Saavedra
Diego Fernando Roa-Acosta
Jose Luis Hoyos-Concha
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1017324

3,031 views
8 citations

Original Research

Published on 21 Dec 2022

Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis

in Sustainable Food Processing

Emanuele Spada
Teodora Stillitano
Giacomo Falcone
Nathalie Iofrida
Giovanni Gulisano
Anna Irene De Luca

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1004065

5,816 views
8 citations

Review

Published on 19 Dec 2022

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

in Sustainable Food Processing

Sonia Abid Bhatti
Muhammad Hammad Hussain
Muhammad Zubair Mohsin
Ali Mohsin
Waqas Qamar Zaman
Meijin Guo
Muhammad Waheed Iqbal
Shahida Anusha Siddiqui
Salam A. Ibrahim
Saeed Ur-Rehman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1043823

12,671 views
19 citations

Original Research

Published on 05 Dec 2022

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

in Sustainable Food Processing

Tariq Ahmad Ganie
Sajad Ahmad Wani
Sajad Ahmad Rather
Farooq Ahmad Masoodi
Shahida Anusha Siddiqui
Salam A. Ibrahim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006528

2,156 views
7 citations

Editorial

Published on 30 Nov 2022

Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

in Sustainable Food Processing

Lutz Grossmann
Myriam Loeffler
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1091347

1,475 views

Original Research

Published on 25 Nov 2022

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

in Sustainable Food Processing

Camila Fernanda Dias Oliveira
Lígia Alves da Costa Cardoso
Francielo Vendruscolo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1029017

2,330 views
2 citations

Original Research

Published on 22 Nov 2022

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

in Sustainable Food Processing

Sandra Obinze
Philippa C. Ojimelukwe
Ben A. Eke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1023123

8,026 views
8 citations

Original Research

Published on 18 Nov 2022

Yield, phenology and triterpene saponins in Colombian quinoa

in Sustainable Food Processing

Elsa Helena Manjarres Hernández
Ana Cruz Morillo Coronado
Agobardo Cárdenas Chaparro
Claudia Merchán López

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.919885

2,935 views
2 citations

Original Research

Published on 10 Nov 2022

Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

in Sustainable Food Processing

Bárbara Morandi Lepaus
Anna Karoline Pereira de Oliveira Santos
Arthur Favoretti Spaviero
Polliany Strassmann Daud
Jackline Freitas Brilhante de São José

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.891662

2,131 views
9 citations

Original Research

Published on 10 Nov 2022

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

in Sustainable Food Processing

Scott D. Peterson
Ricardo Amón
Tony Wong
Edward S. Spang
Christopher W. Simmons

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1028520

10,103 views
9 citations

Original Research

Published on 10 Nov 2022

Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

in Sustainable Food Processing

Ana Rita Costa
José Manuel Salgado
Marlene Lopes
Isabel Belo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006467

4,672 views
14 citations

Original Research

Published on 08 Nov 2022

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

in Sustainable Food Processing

Qinghua Zeng
Feng Kong
Yue Li
Xingfeng Guo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.991888

1,697 views
7 citations

Original Research

Published on 04 Nov 2022

Study on anthocyanins from Lycium ruthenicum Murr via ultrasonic microwave synergistic extraction and its antioxidant properties

in Sustainable Food Processing

Yuhe Dong
Wenting Zhong
Chunmiao Yang
Yongze Zhang
Dongsheng Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1052499

2,178 views
6 citations

Editorial

Published on 26 Oct 2022

Editorial: Bioprocess optimization: The potential of agro-food by-products

in Sustainable Food Processing

Leonardo Sepúlveda
Débora A. Campos
Liliana Londoño Hernández

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1055217

1,198 views

Original Research

Published on 26 Oct 2022

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

in Sustainable Food Processing

Catarina Moreira
Pedro Ferreira-Santos
José António Teixeira
Cristina M. R. Rocha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1011020

4,114 views
14 citations

Original Research

Published on 26 Oct 2022

Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics

in Sustainable Food Processing

Youyou Wang
Jian Yang
Shuan Yu
Haiyan Fu
Song He
Bin Yang
Tiegui Nan
Yuwei Yuan
Luqi Huang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1036892

2,339 views
10 citations

Original Research

Published on 20 Oct 2022

Building “First Expire, First Out” models to predict food losses at retail due to cold chain disruption in the last mile

in Sustainable Food Processing

Charles B. Herron
Laura J. Garner
Aftab Siddique
Tung-Shi Huang
Jesse C. Campbell
Shashank Rao
Amit Morey

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1018807

7,908 views
7 citations

Editorial

Published on 10 Oct 2022

Editorial: Advances on biopolymers derived from marine and agricultural products for sustainable food packaging applications

in Sustainable Food Processing

Danar Praseptiangga
I. Made Joni
Benny Tjahjono

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1040144

1,802 views
2 citations

Original Research

Published on 07 Oct 2022

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

in Sustainable Food Processing

Shan He
Yang Zhang
Caiqing Gu
Yixiao Wu
Muhammad Adil Farooq
David James Young
Jonathan Woon Chung Wong
Kun Chang
Bin Tian
Ankita Kumari

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997097

2,669 views
4 citations

Original Research

Published on 23 Sep 2022

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

in Sustainable Food Processing

Insha Zahoor
Nadira Anjum
Tariq Ahmad Ganaie
Farhana Mehraj Allai
Abdullah Ahmed Al-Ghamdi
Arshad Mehmood Abbasi
Sajad Ahmad Wani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1002396

2,125 views
2 citations

Review

Published on 23 Sep 2022

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

in Sustainable Food Processing

Sadia Hassan
Xin-An Zeng
Muhammad Kamran Khan
Muhammad Adil Farooq
Amjad Ali
Ankita Kumari
Mahwish
Abdul Rahaman
Tabussam Tufail
Atif Liaqat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997261

5,884 views
9 citations

Review

Published on 21 Sep 2022

Postbiotics: From emerging concept to application

in Sustainable Food Processing

Sunita Aggarwal
Vandana Sabharwal
Pragya Kaushik
Anushka Joshi
Aayushi Aayushi
Manjula Suri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887642

29,438 views
114 citations

Original Research

Published on 20 Sep 2022

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

in Sustainable Food Processing

Chuanhui Liao
Liguang Qiao
Xuanzheng Wang
Shanshan Lu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.988260

6,210 views
17 citations

Original Research

Published on 16 Sep 2022

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

in Sustainable Food Processing

Walimuni Kanchana Subhashini Mendis Abeysekera
Sewwandi Indrachapa Jayathilaka
Walimuni Prabhashini Kaushalya Mendis Abeysekera
Ilangasingha Gamlathge Nethmini Hansika Senevirathne
Nileththi Yasendra Jayanath
Galbada Arachchige Sirimal Premakumara
Danthasingha Chithra Mulacharige Susantha Indika Wijewardana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.884436

5,425 views
9 citations

454 articles

articles

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

Yield, phenology and triterpene saponins in Colombian quinoa

Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

Study on anthocyanins from Lycium ruthenicum Murr via ultrasonic microwave synergistic extraction and its antioxidant properties

Editorial: Bioprocess optimization: The potential of agro-food by-products

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics

Building “First Expire, First Out” models to predict food losses at retail due to cold chain disruption in the last mile

Editorial: Advances on biopolymers derived from marine and agricultural products for sustainable food packaging applications

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

Postbiotics: From emerging concept to application

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka