Frontiers in Sustainable Food Systems | Sustainable Food Processing

Systematic Review

Published on 12 Sep 2022

Potential and unrealized future possibilities of browntop millet in the food sector

in Sustainable Food Processing

Shivani Singh
Sukhneet Suri
Ranjana Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.974126

18,773 views
29 citations

Original Research

Published on 07 Sep 2022

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

in Sustainable Food Processing

Bin Wang
Yukun Wang
Yongyan Huang
Yuanyuan Jiang
Jinming He
Yanhui Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1001362

3,414 views
9 citations

Original Research

Published on 02 Sep 2022

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

in Sustainable Food Processing

Hirosuke Sugahara
Sayaka Kato
Keitaro Nagayama
Koichi Sashihara
Yasushi Nagatomi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.965986

7,717 views
21 citations

Original Research

Published on 01 Sep 2022

The impact of bio-label on the decision-making behavior

in Sustainable Food Processing

Hedda Martina Šola
Jasenka Gajdoš Kljusurić
Ivana Rončević

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1002521

8,473 views
8 citations

Original Research

Published on 29 Aug 2022

Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties

in Sustainable Food Processing

Nino Beisler
Michael Sandmann

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.918772

5,188 views
13 citations

Original Research

Published on 29 Aug 2022

Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

in Sustainable Food Processing

Tarek Nour Soliman
Sahar A. Nasser

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.979252

3,997 views
12 citations

Review

Published on 25 Aug 2022

Advances in application of ultrasound in meat tenderization: A review

in Sustainable Food Processing

Yixuan Dong
Hongzhi Zhang
Jun Mei
Jing Xie
Changbo Shao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.969503

10,299 views
28 citations

Original Research

Published on 25 Aug 2022

Leveraging meatpacking ownership concentration and community centrality to improve disease resiliency

in Sustainable Food Processing

Tina L. Saitone
K. Aleks Schaefer
Daniel P. Scheitrum

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.989876

1,792 views
2 citations

Original Research

Published on 23 Aug 2022

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

in Sustainable Food Processing

Wasiu Awoyale
Hakeem Oyedele
Michael Adesokan
Emmanuel O. Alamu
Busie Maziya-Dixon

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.984687

2,040 views
8 citations

Original Research

Published on 12 Aug 2022

The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.)

in Sustainable Food Processing

Damba Yahaya
Osman Abdulai Seidu
Charlotte Hazaala Tiesaah
Musah Baba Iddrisu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887311

5,785 views
8 citations

Review

Published on 10 Aug 2022

Pyracantha fortuneana (Maxim.) Li: A comprehensive review of its phytochemistry, pharmacological properties, and product development

in Sustainable Food Processing

Lingyu Wang
Ruolan Li
Qing Zhang
Jia Liu
Ting Tao
Ting Zhang
Chunjie Wu
Qiang Ren
Xufeng Pu
Wei Peng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.940900

10,360 views
9 citations

Original Research

Published on 08 Aug 2022

Usage of biological chitosan against the contamination of post-harvest treatment of strawberries by Aspergillus niger

in Sustainable Food Processing

Abir El-araby
Lahsen El Ghadraoui
Faouzi Errachidi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.881434

6,140 views
39 citations

Original Research

Published on 01 Aug 2022

The effect of silver nanoparticles toward properties and antibacterial activity of silver-alginate nanocomposite films

in Sustainable Food Processing

Endang Susilowati
Lina Mahardiani
Retno Duwi Hardini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.913750

4,075 views
13 citations

Original Research

Published on 01 Aug 2022

Fostering food preservation practice: Lessons from a community train-the-trainer program on Canada's west coast

in Sustainable Food Processing

Majing Oloko
Maureen G. Reed
James P. Robson

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887720

4,305 views
4 citations

Original Research

Published on 22 Jul 2022

Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia

in Sustainable Food Processing

Miguel García-Parra
María Paula Polo-Muñoz
Jhon Edinson Nieto Calvache
Lina Marcela Agudelo-Laverde
Diego Fernando Roa-Acosta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.936962

2,980 views
10 citations

Original Research

Published on 22 Jul 2022

Combination of cassava starch biopolymer and essential oils for coating table eggs

in Sustainable Food Processing

Gabriel da Silva Oliveira
Concepta McManus
Paula Gabriela da Silva Pires
Vinícius Machado dos Santos

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.957229

4,409 views
22 citations

Original Research

Published on 13 Jul 2022

Corn Starch-Based Bionanocomposite Film Reinforced With ZnO Nanoparticles and Different Types of Plasticizers

in Sustainable Food Processing

Heni Radiani Arifin
Mohamad Djali
Bambang Nurhadi
Shafrina Azlin-Hasim
Nanang Masruchin
P. Almira Vania
Amani Hilmi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.886219

7,680 views
32 citations

Review

Published on 08 Jul 2022

Trends in Sieving and Its Applications in Cereals. A Literature Review

in Sustainable Food Processing

Nevardo Sanchez-Suarez
Gina Lia Orozco-Mendoza
Jhon Wilder Zartha-Sossa
Delcy Camila Gafaro-Garcés
Lourdes Gladys Melchor-Cahuana
Cristian Gonzalez-Tovar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.902147

8,616 views
7 citations

Original Research

Published on 04 Jul 2022

Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin

in Sustainable Food Processing

Justus Knappert
Jonas Nolte
Natalya Friese
Ye Yang
Christoph Lindenberger
Cornelia Rauh
Christopher McHardy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.934552

2,640 views
4 citations

Original Research

Published on 04 Jul 2022

Ethical Eggs: Can Synthetic Biology Disrupt the Global Egg Production Industry?

in Sustainable Food Processing

Aditi Mankad
Elizabeth V. Hobman
Lucy Carter
Mark Tizard

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.915454

4,799 views
4 citations

Original Research

Published on 30 Jun 2022

To Wrap Or to Not Wrap Cucumbers?

in Sustainable Food Processing

Chandrima Shrivastava
Eleonora Crenna
Seraina Schudel
Kanaha Shoji
Daniel Onwude
Roland Hischier
Thijs Defraeye

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.750199

11,931 views
12 citations

Original Research

Published on 29 Jun 2022

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

in Sustainable Food Processing

Yuksel Bayram
Cigdem Elgin Karabacak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.909894

5,648 views
10 citations

Review

Published on 14 Jun 2022

Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds

in Sustainable Food Processing

James Owusu-Kwarteng
Dominic Agyei
Fortune Akabanda
Richard Atinpoore Atuna
Francis Kweku Amagloh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.885328

28,061 views
33 citations

Original Research

Published on 10 Jun 2022

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

in Sustainable Food Processing

Stephan Buecker
Lutz Grossmann
Myriam Loeffler
Elena Leeb
Jochen Weiss

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.915194

3,456 views
14 citations