Frontiers in Sustainable Food Systems | Sustainable Food Processing

Review

Published on 19 May 2022

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

in Sustainable Food Processing

Ioanna Neoκleous
Justyna Tarapata
Photis Papademas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.856199

13,431 views
39 citations

Original Research

Published on 19 May 2022

Influence of Process Operation on the Production of Exopolysaccharides in Arthrospira platensis and Chlamydomonas asymmetrica

in Sustainable Food Processing

Sun-Hwa Jung
Niklas Zell
Fabian Boßle
Ulrich Teipel
Cornelia Rauh
Christopher McHardy
Christoph Lindenberger

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.883069

3,072 views
10 citations

Original Research

Published on 16 May 2022

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

in Sustainable Food Processing

Miguel Ángel Garcia-Parra
Diego Fernando Roa-Acosta
Jesús Eduardo Bravo-Gomez
Juan Carlos Hernández-Criado
Héctor Samuel Villada-Castillo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.862238

2,023 views
6 citations

Original Research

Published on 11 May 2022

Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

in Sustainable Food Processing

Vicente Ortiz-Gómez
Jhon Edinson Nieto-Calvache
Diego Fernando Roa-Acosta
Jose Fernando Solanilla-Duque
Jesús Eduardo Bravo-Gómez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.852332

3,057 views
13 citations

Mini Review

Published on 29 Apr 2022

Can Pulsed Electric Fields Treated Algal Cells Be Used as Stationary Phase in Chromatography?

in Sustainable Food Processing

Daniel Pleissner
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.860647

1,692 views
2 citations

Original Research

Published on 18 Apr 2022

Growth Temperature Influences Postharvest Quality and Cold Tolerance of Green Harvested Dwarf Tomatoes During Storage

in Sustainable Food Processing

Fahrizal Yusuf Affandi
Charlotte Pijnenburg
Julian C. Verdonk
Ernst J. Woltering
Rob E. Schouten

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.876597

3,999 views
3 citations

Original Research

Published on 13 Apr 2022

Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology

in Sustainable Food Processing

Serena Carpentieri
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.854968

5,022 views
35 citations

Original Research

Published on 08 Apr 2022

Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes

in Sustainable Food Processing

Nitesh Boro
Diganta Narzary

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.869430

3,652 views
7 citations

Original Research

Published on 07 Apr 2022

Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

in Sustainable Food Processing

Jasim Ahmed
Sabeena Farvin K. Habeebullah
Surendraraj Alagarsamy
Mehraj Z. Mulla
Linu Thomas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.857072

2,526 views
9 citations

Original Research

Published on 06 Apr 2022

Assessing the Adaptability of Quinoa and Millet in Two Agroecological Zones of Rwanda

in Sustainable Food Processing

Cedric Habiyaremye
Olivier Ndayiramije
Jade D'Alpoim Guedes
Kevin M. Murphy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.850280

14,003 views
6 citations

Editorial

Published on 30 Mar 2022

Editorial: Sustainable Food Waste Management

in Sustainable Food Processing

Carlos Martin-Rios
Juan Carlos Arboleya
Jason Bolton
Niclas Erhardt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.885250

6,962 views
3 citations

Original Research

Published on 30 Mar 2022

The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

in Sustainable Food Processing

Bambang Admadi Harsojuwono
I. Wayan Arnata
Amna Hartiati
Yohanes Setiyo
Sayi Hatiningsih
Luh Suriati

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.844485

2,301 views
10 citations

Original Research

Published on 25 Mar 2022

Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

in Sustainable Food Processing

Alemu Degwale
Fentahun Asrat
Kefale Eniyew
Derajew Asres
Tiru Tesfa
Asrat Ayalew

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.839385

11,621 views
19 citations

Review

Published on 21 Mar 2022

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

in Sustainable Food Processing

Melchor Arellano-Plaza
Jesús Bernardo Paez-Lerma
Nicolás Oscar Soto-Cruz
Manuel R. Kirchmayr
Anne Gschaedler Mathis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.832532

81,082 views
44 citations

Original Research

Published on 15 Mar 2022

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

in Sustainable Food Processing

Fernando Ramos-Escudero
Raquel B. Gómez-Coca
Ana María Muñoz
Luciana De La Fuente-Carmelino
María del Carmen Pérez-Camino

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.843772

4,250 views
16 citations

Editorial

Published on 14 Mar 2022

Editorial: Sustainable Production of Ethnic Alcoholic Beverages

in Sustainable Food Processing

Nicolás O. Soto-Cruz
Manuel R. Kirchmayr
Avinash Sharma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.864700

1,588 views

Original Research

Published on 09 Mar 2022

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

in Sustainable Food Processing

Vicente Ortiz-Gómez
Alejandro Fernández-Quintero
Diego Fernando Roa-Acosta
Jesús Eduardo Bravo-Gómez
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.851433

5,793 views
3 citations

Original Research

Published on 03 Mar 2022

Metabolome Analysis of Banana (Musa acuminata) Treated With Chitosan Coating and Low Temperature Reveals Different Mechanisms Modulating Delayed Ripening

in Sustainable Food Processing

Anjaritha Aulia Rizky Parijadi
Kana Yamamoto
Muhammad Maulana Malikul Ikram
Fenny M. Dwivany
Ketut Wikantika
Sastia Prama Putri
Eiichiro Fukusaki

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.835978

8,990 views
23 citations

Original Research

Published on 03 Mar 2022

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

in Sustainable Food Processing

Karen Sofia Muñoz-Pabon
Astrid Soraya Parra-Polanco
Diego Fernando Roa-Acosta
Jose Luis Hoyos-Concha
Jesus Eduardo Bravo-Gomez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.852224

5,669 views
36 citations

Editorial

Published on 22 Feb 2022

Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

in Sustainable Food Processing

Guadalupe Virginia Nevárez-Moorillón
Zainul Akmar Zakaria
Lilia Arely Prado-Barragán
Cristóbal N. Aguilar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.856361

3,425 views
5 citations

Original Research

Published on 21 Feb 2022

Eco-Innovations Transition of Agri-food Enterprises Into a Circular Economy

in Sustainable Food Processing

Manal Hamam
Mario D'Amico
Carla Zarbà
Gaetano Chinnici
József Tóth

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.845420

12,661 views
23 citations

Original Research

Published on 17 Feb 2022

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

in Sustainable Food Processing

Makuachukwu Gabriel Ojide
Suraju Adegbite
Thierry Tran
Luis Alejandro Taborda
Arnaud Chapuis
Simon Lukombo
Edmond Totin
Murat Sartas
Marc Schut
Luis Augusto Becerra Lopez-Lavalle

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.771639

8,574 views
5 citations

Original Research

Published on 15 Feb 2022

Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating

in Sustainable Food Processing

Luh Suriati
I. Made Supartha Utama
Bambang Admadi Harsojuwono
Ida Bagus Wayan Gunam

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.831671

6,306 views
9 citations

Review

Published on 04 Feb 2022

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

in Sustainable Food Processing

Truong Dang Le
Thanh Viet Nguyen
Nguyen Van Muoi
Ha Thanh Toan
Nguyen Mai Lan
Tri Nhut Pham

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.799431

39,459 views
39 citations

454 articles

articles

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

Influence of Process Operation on the Production of Exopolysaccharides in Arthrospira platensis and Chlamydomonas asymmetrica

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

Can Pulsed Electric Fields Treated Algal Cells Be Used as Stationary Phase in Chromatography?

Growth Temperature Influences Postharvest Quality and Cold Tolerance of Green Harvested Dwarf Tomatoes During Storage

Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology

Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes

Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

Assessing the Adaptability of Quinoa and Millet in Two Agroecological Zones of Rwanda

Editorial: Sustainable Food Waste Management

The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Editorial: Sustainable Production of Ethnic Alcoholic Beverages

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

Metabolome Analysis of Banana (Musa acuminata) Treated With Chitosan Coating and Low Temperature Reveals Different Mechanisms Modulating Delayed Ripening

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

Eco-Innovations Transition of Agri-food Enterprises Into a Circular Economy

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest