Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 21 Oct 2020

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

in Sustainable Food Processing

Patricia Esquivel
María Viñas
Christof B. Steingass
Maike Gruschwitz
Eric Guevara
Reinhold Carle
Ralf M. Schweiggert
Víctor M. Jiménez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.590597

10,899 views
52 citations

Original Research

Published on 15 Oct 2020

Polymyxin Resistant Bacteria in Australian Poultry

in Sustainable Food Processing

David C. Bean
Sarah M. Wigmore
Muhd Haziq F. Abdul Momin
David W. Wareham

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.550318

4,211 views
11 citations

Original Research

Published on 06 Oct 2020

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

in Sustainable Food Processing

William R. Dixon
Evelyn G. Watts
John A. King
Xing Fu
Louise Wicker

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.569790

5,595 views
4 citations

Mini Review

Published on 30 Sep 2020

Natural Pigments of Microbial Origin

in Sustainable Food Processing

Maria Elisa Pailliè-Jiménez
Paolo Stincone
Adriano Brandelli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.590439

24,304 views
99 citations

Original Research

Published on 22 Sep 2020

Bactericidal Effects of Exiguobacterium sp GM010 Pigment Against Food-Borne Pathogens

in Sustainable Food Processing

Krishna-Prashanth Ramesh Mekala
Saritha G. Pandit
Mohan A. Dhale

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00142

4,075 views
13 citations

Mini Review

Published on 15 Sep 2020

A Critical Review of the Last 10 Years of Oleogels in Food

in Sustainable Food Processing

Clifford Park
Farnaz Maleky

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00139

17,765 views
48 citations

Original Research

Published on 11 Sep 2020

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

in Sustainable Food Processing

Gilda Avendaño-Vásquez
Anaid De la Peña-Gil
Maria E. Charó-Alvarado
Miriam A. Charó-Alonso
Jorge F. Toro-Vazquez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00132

4,355 views
18 citations

Original Research

Published on 04 Sep 2020

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

in Sustainable Food Processing

Maryna De Wit
Alba Du Toit
Gernot Osthoff
Arno Hugo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00133

10,124 views
24 citations

Review

Published on 31 Aug 2020

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

in Sustainable Food Processing

Raychel E. Santo
Brent F. Kim
Sarah E. Goldman
Jan Dutkiewicz
Erin M. B. Biehl
Martin W. Bloem
Roni A. Neff
Keeve E. Nachman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00134

165,704 views
268 citations

Mini Review

Published on 06 Aug 2020

Recent Advances in Understanding and Use of Oleofoams

in Sustainable Food Processing

Anne-Laure Fameau
Arnaud Saint-Jalmes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00110

6,388 views
46 citations

Original Research

Published on 24 Jul 2020

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

in Sustainable Food Processing

Santiago Bascuas
Ana Salvador
Isabel Hernando
Amparo Quiles

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00111

7,246 views
19 citations

Review

Published on 21 Jul 2020

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

in Sustainable Food Processing

Chidambaram Kulandaisamy Venil
Laurent Dufossé
Ponnuswamy Renuka Devi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00100

56,746 views
145 citations

Original Research

Published on 21 Jul 2020

Studies on Extraction and Stability of C-Phycoerythrin From a Marine Cyanobacterium

in Sustainable Food Processing

Tonmoy Ghosh
Sandhya Mishra

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00102

7,661 views
30 citations

Original Research

Published on 03 Jul 2020

The Effect of Acid Sanitizers on the Microbiome of Re-use Water

in Sustainable Food Processing

Kristina M. Feye
Andrew C. Micchichi
Peter M. Rubinelli
Carl J. Knueven
Dale R. Thompson
Michael H. Kogut
Steven C. Ricke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00085

3,125 views
4 citations

Original Research

Published on 23 Jun 2020

Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients

in Sustainable Food Processing

Domenico Azzollini
Amber van Iwaarden
Catriona M. M. Lakemond
Vincenzo Fogliano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00080

10,404 views
15 citations

Original Research

Published on 05 Jun 2020

Investigation of Food Supply Chain Sustainability Performance for Turkey's Food Sector

in Sustainable Food Processing

Emel Yontar
Süleyman Ersöz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00068

22,701 views
22 citations

Systematic Review

Published on 13 May 2020

A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food

in Sustainable Food Processing

Erin Young
Miranda Mirosa
Phil Bremer

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00063

28,897 views
111 citations

Editorial

Published on 06 May 2020

Editorial: Sustainable Processing Innovations for Foods

in Sustainable Food Processing

Cristobal N. Aguilar
Lourdes Maria Correa Cabral
Paula Jauregi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00057

2,859 views
1 citation

Original Research

Published on 24 Apr 2020

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

in Sustainable Food Processing

Fatima Reyes-Jurado
Ricardo Munguía-Pérez
Teresa Soledad Cid-Pérez
Paola Hernández-Carranza
Carlos Enrique Ochoa-Velasco
Raúl Avila-Sosa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00036

3,448 views
10 citations

Original Research

Published on 22 Apr 2020

Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

in Sustainable Food Processing

Francisco López-Gálvez
Juan A. Tudela
Maria I. Gil
Ana Allende

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00042

5,312 views
7 citations

Original Research

Published on 31 Mar 2020

Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

in Sustainable Food Processing

Anahí Levario-Gómez
Raúl Ávila-Sosa
Néstor Gutiérrez-Méndez
Aurelio López-Malo
Guadalupe Virginia Nevárez-Moorillón

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00034

4,541 views
13 citations

Original Research

Published on 20 Feb 2020

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

in Sustainable Food Processing

Marika Pellegrini
Chiara Rossi
Sara Palmieri
Francesca Maggio
Clemencia Chaves-López
Claudio Lo Sterzo
Antonello Paparella
Dario De Medici
Antonella Ricci
Annalisa Serio

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00014

9,737 views
23 citations

Original Research

Published on 07 Feb 2020

In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium

in Sustainable Food Processing

Diana Ibáñez-Peinado
Consuelo Pina-Pérez
Gema García-Carrión
Antonio Martínez
Dolores Rodrigo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00008

4,298 views
10 citations

Opinion

Published on 31 Jan 2020

Toward Sustaining Global Food Systems for the Future

in Sustainable Food Processing

Charles Odilichukwu R. Okpala

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00003

5,428 views
11 citations

454 articles

articles

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Polymyxin Resistant Bacteria in Australian Poultry

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Natural Pigments of Microbial Origin

Bactericidal Effects of Exiguobacterium sp GM010 Pigment Against Food-Borne Pathogens

A Critical Review of the Last 10 Years of Oleogels in Food

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Recent Advances in Understanding and Use of Oleofoams

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

Studies on Extraction and Stability of C-Phycoerythrin From a Marine Cyanobacterium

The Effect of Acid Sanitizers on the Microbiome of Re-use Water

Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients

Investigation of Food Supply Chain Sustainability Performance for Turkey's Food Sector

A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food

Editorial: Sustainable Processing Innovations for Foods

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium

Toward Sustaining Global Food Systems for the Future