436 articles

Potency of Coffee By-Products as Sustainable Added Material in Bio/Edible Film Development

in Sustainable Food Processing

• Ata Aditya Wardana
• Noor Ariefandie Febrianto
• Vincensius Marcellino
• Laras Putri Wigati
• Francis Ngwane Nkede
• Fumina Tanaka
• Fumihiko Tanaka

Correction: Comparative life cycle assessment of perennial and annual crop production: Impact of farming systems and management practices

in Sustainable Food Processing

• CHRISTOPHE DAVID
• Xabier Amaro
• Kurt A. ROSENTRATER
• Sami Ghnimi

Retraction: RuBisCO: a sustainable protein ingredient for plant-based foods

in Sustainable Food Processing

Microalgae-derived antioxidants and antimicrobials: a sustainable approach for natural food preservatives

in Sustainable Food Processing

• Laishram Amarjit Singh
• Pritee Kumari
• Priyanshu Kumar
• Ankush Yadav
• Rupesh Bhardwaj
• Prashant Swapnil
• Mukesh Meena

Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan

in Sustainable Food Processing

• Zarina Kapshakbayeva
• Assiya Utegenova
• Zhanna Assirzhanova
• Aliya Agibaeva
• Karina Omarova
• Madina Jumazhanova
• Shynar Kyrykbayeva
• Gulmira Baybalinova
• Altyngul Khaimuldinova
• Assemgul Baikadamova

The Patent Innovation Ecosystem of China's Ready-to-cook Foods Industry: Spatiotemporal Evolution, Technical Clustering, and Collaborative Network Analysis

in Sustainable Food Processing

• Jingwen Cai
• Haoqian Hu
• Yifen Yin
• Yuanyuan Yu
• Chunning Wang

Bringing some balance to fat bashing

in Sustainable Food Processing

• Joanne Slavin
• Erik Meijaard
• Douglas Sheil

Enhancing resource efficiency and value addition in food and agricultural by-product processing: a green recycling approach

in Sustainable Food Processing

• Pei Fu
• Yi Zhang

Evaluation of Energy and Exergy Analysis of Apple Juice Production and Waste Valorization Processes

in Sustainable Food Processing

• Duygu Çabuk Kök
• Seda Genç
• Yekta Goksungur

Rosemary extract as a natural antioxidant in structured lipid systems: A sustainable approach to enhance stability of Perilla seed oil based omega-3 fatty acid rich margarine

in Sustainable Food Processing

• AISHWARYA DHIMAN
• Rajni Chopra

Algae digestate biostimulants as an innovative solution for food system sustainability and productivity improvement

in Sustainable Food Processing

• Inese Skapste
• Ilze Vircava
• Kristiana Skutele
• Uldis Žaimis
• Gunta Grinberga-Zalite
• Andra Zvirbule

Comparison of coagulant-induced changes in isoflavone content, and texture profile of Himalayan black soybean-based tofu

in Sustainable Food Processing

• Sofiya Anjum
• Vasudha Agnihotri
• Smita Rana

Advancing the thermodynamic approach with the predictive model for the freeze-drying of meat

in Sustainable Food Processing

• Oznur Oztuna Taner

Sustainable microgreen production through automated cultivation systems: nutritional and functional profiling via multivariate analysis

in Sustainable Food Processing

• Figen Taşcı Durgut
• Funda Eryılmaz Açıkgöz
• Fatma Funda Özdüven
• Seydi Yıkmış

In vitro anticancer and antifungal effects of Lactobacillus paracasei supernatants: a step toward sustainable food systems

in Sustainable Food Processing

• Berna Erdal
• Bahar Yilmaz
• Esra Bozgeyik
• Seydi Yıkmış
• Isam A. Mohamed Ahmed
• Moneera O. Aljobair
• Monica Trif

Application of Pickering emulsion-based coatings/films stabilized with chitosan nanoparticles for the preservation of fresh postharvest commodities

in Sustainable Food Processing

• Ata Aditya Wardana
• Vincensius Marcellino
• Laras Putri Wigati
• Francis Ngwane Nkede
• Fumina Tanaka
• Fumihiko Tanaka
• R. Haryo Bimo Setiarto