Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 28 Jan 2022

Hermetic Bags for the Storage of Maize: Perspectives on Economics, Food Security and Greenhouse Gas Emissions in Different Sub-Saharan African Countries

in Sustainable Food Processing

Bert Dijkink
Jan Broeze
Martijntje Vollebregt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.767089

7,775 views
19 citations

Review

Published on 14 Jan 2022

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

in Sustainable Food Processing

Antonio Raffo
Flavio Paoletti

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.681459

30,734 views
63 citations

Original Research

Published on 13 Jan 2022

Electrohydrodynamic Drying in Agribusiness: Literature Review

in Sustainable Food Processing

Kevin Daniel Ciprian Foronda
Delcy Camila Gafaro Garcés
Laura Restrepo Rendón
Yeyner Yamphier Mendoza Alvites
Joana Paola Ricardo Sagra
Gina Lia Orozco Mendoza
Jhon Wilder Zartha Sossa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.761297

6,122 views
7 citations

Original Research

Published on 12 Jan 2022

Evaluating Greenhouse Gas Emissions and Climate Mitigation Goals of the Global Food and Beverage Sector

in Sustainable Food Processing

Megan Reavis
Jenny Ahlen
Joe Rudek
Kusum Naithani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.789499

22,551 views
16 citations

Original Research

Published on 20 Dec 2021

Acceptability of Edible Food Packaging in Slovakia: A Case Study on Young Generation

in Sustainable Food Processing

Elena Horská
Peter Šedík
Kristína Mušinská
Tatsiana Savitskaya
Dmitrij Grinshpan
Miroslava Kačániová

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.720700

7,077 views
7 citations

Review

Published on 20 Dec 2021

The Potential Benefits of N2 Gas Flushing Technology for Various Dairy Products: A Sustainable Approach That Proved to Be Multiadvantageous for Preserving the Quality and Safety of Raw Milk During Its Storage

in Sustainable Food Processing

Patricia Munsch-Alatossava
Tapani Alatossava

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.790205

2,840 views
1 citation

Original Research

Published on 17 Dec 2021

Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity

in Sustainable Food Processing

Pedro Ferreira-Santos
Anna Barbara Duca
Zlatina Genisheva
Beatriz Nunes Silva
Filomena De Biasio
Cláudia Botelho
Cristina M. R. Rocha
Domenico Gorgoglione
José A. Teixeira

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.804004

6,737 views
11 citations

Original Research

Published on 10 Dec 2021

Comparative Evaluation of the Antioxidant Properties of Whole Peanut Flour, Defatted Peanut Protein Meal, and Peanut Protein Concentrate

in Sustainable Food Processing

Nancy D. Asen
Abdulhafiz T. Badamasi
James T. Gborigo
Rotimi E. Aluko
Abraham T. Girgih

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.765364

7,669 views
21 citations

Review

Published on 17 Nov 2021

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

in Sustainable Food Processing

Xin Ying
Dominic Agyei
Chibuike Udenigwe
Benu Adhikari
Bo Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.769028

14,564 views
32 citations

Original Research

Published on 11 Nov 2021

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

in Sustainable Food Processing

Haile Tesfaye Duguma
Sirawdink Fikreyesus Forsido
Tefera Belachew
Oliver Hensel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.713701

5,694 views
20 citations

Original Research

Published on 10 Nov 2021

Life Cycle Analysis of Sotol Production in Mexico

in Sustainable Food Processing

Juan Manuel Madrid-Solórzano
Jorge Luis García-Alcaraz
Emilio Jiménez Macías
Eduardo Martínez Cámara
Julio Blanco Fernández

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.769478

6,969 views
12 citations

Original Research

Published on 05 Nov 2021

Intelligent Sensors for Sustainable Food and Drink Manufacturing

in Sustainable Food Processing

Nicholas J. Watson
Alexander L. Bowler
Ahmed Rady
Oliver J. Fisher
Alessandro Simeone
Josep Escrig
Elliot Woolley
Akinbode A. Adedeji

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.642786

28,754 views
42 citations

Original Research

Published on 05 Nov 2021

Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple

in Sustainable Food Processing

Chandrakant Ankolekar
Dipayan Sarkar
Duane Greene
Kalidas Shetty

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.709384

2,267 views
3 citations

Review

Published on 26 Oct 2021

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

in Sustainable Food Processing

Vandana Chaudhary
Neha Thakur
Priyanka Kajla
Shubham Thakur
Sneh Punia

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.734921

13,424 views
45 citations

Editorial

Published on 25 Oct 2021

Editorial: Re-valorization of Food Losses and Food Co-products

in Sustainable Food Processing

Jesus Simal-Gandara
Tripti Agarwal
Mahnaz Esteki
Andrea Gomez-Zavaglia
Jianbo Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.779734

1,614 views
1 citation

Perspective

Published on 27 Sep 2021

Polyphenols Extraction From Vegetable Wastes Using a Green and Sustainable Method

in Sustainable Food Processing

Enrico Doria
Eleonora Boncompagni
Antonio Marra
Maurizia Dossena
Manuela Verri
Daniela Buonocore

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.690399

7,854 views
30 citations

Original Research

Published on 23 Sep 2021

Consumer Perceptions, Behaviors, and Knowledge of Food Waste in a Rural American State

in Sustainable Food Processing

Selena Ahmed
Alyssa Stewart
Erin Smith
Teresa Warne
Carmen Byker Shanks

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.734785

29,253 views
31 citations

Editorial

Published on 17 Sep 2021

Editorial: Retaining Quality When Drying Food: Challenges and Solutions

in Sustainable Food Processing

Mohammad U. H. Joardder
Azharul Karim
Sami Ghnimi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.754603

4,066 views
1 citation

Original Research

Published on 08 Sep 2021

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

in Sustainable Food Processing

Claudia Patricia Larralde-Corona
Francisco Javier De la Torre-González
Pedro Alberto Vázquez-Landaverde
Dittmar Hahn
José Alberto Narváez-Zapata

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.684228

3,737 views
11 citations

Original Research

Published on 03 Sep 2021

Selected Aspects and Determinants of the Slovak Agro-Food Companies' Innovativeness

in Sustainable Food Processing

Danka Moravčíková
Filip Tkáč
Kristína Mušinská

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.720730

4,586 views
6 citations

Policy Brief

Published on 27 Aug 2021

Warehouse Storage Management of Wheat and Their Role in Food Security

in Sustainable Food Processing

Chandrasen Kumar
C. L. Ram
S. N. Jha
R. K. Vishwakarma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.675626

49,924 views
28 citations

Original Research

Published on 25 Aug 2021

Agrochemical Usage Inventory and Measured Residues in Streams Within an Off-Season Durian Production Region of Thailand

in Sustainable Food Processing

Panatda Pibul
Siriuma Jawjit

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.731973

8,057 views
3 citations

Original Research

Published on 25 Aug 2021

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

in Sustainable Food Processing

Javier Morales
Jorge Araujo-Sanchez
Lizbeth Castro-Concha
Angela Ku
Alejandro Pereira-Santana
María de Lourdes Miranda-Ham
Enrique Castaño

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.698195

5,849 views
3 citations

Original Research

Published on 24 Aug 2021

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

in Sustainable Food Processing

José A. Ambrocio-Ríos
Carolina Orantes-García
María S. Sánchez-Cortés
Alma G. Verdugo-Valdez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.695494

3,781 views
6 citations

454 articles

articles

Hermetic Bags for the Storage of Maize: Perspectives on Economics, Food Security and Greenhouse Gas Emissions in Different Sub-Saharan African Countries

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

Electrohydrodynamic Drying in Agribusiness: Literature Review

Evaluating Greenhouse Gas Emissions and Climate Mitigation Goals of the Global Food and Beverage Sector

Acceptability of Edible Food Packaging in Slovakia: A Case Study on Young Generation

The Potential Benefits of N2 Gas Flushing Technology for Various Dairy Products: A Sustainable Approach That Proved to Be Multiadvantageous for Preserving the Quality and Safety of Raw Milk During Its Storage

Extracts From Red Eggplant: Impact of Ohmic Heating and Different Extraction Solvents on the Chemical Profile and Bioactivity

Comparative Evaluation of the Antioxidant Properties of Whole Peanut Flour, Defatted Peanut Protein Meal, and Peanut Protein Concentrate

Manufacturing of Plant-Based Bioactive Peptides Using Enzymatic Methods to Meet Health and Sustainability Targets of the Sustainable Development Goals

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Life Cycle Analysis of Sotol Production in Mexico

Intelligent Sensors for Sustainable Food and Drink Manufacturing

Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Editorial: Re-valorization of Food Losses and Food Co-products

Polyphenols Extraction From Vegetable Wastes Using a Green and Sustainable Method

Consumer Perceptions, Behaviors, and Knowledge of Food Waste in a Rural American State

Editorial: Retaining Quality When Drying Food: Challenges and Solutions

Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

Selected Aspects and Determinants of the Slovak Agro-Food Companies' Innovativeness

Warehouse Storage Management of Wheat and Their Role in Food Security

Agrochemical Usage Inventory and Measured Residues in Streams Within an Off-Season Durian Production Region of Thailand

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México