Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 02 Jul 2024

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

in Sustainable Food Processing

Patricia Dahdah
Roberto Cabizza
Maria Grazia Farbo
Costantino Fadda
Alessandra Del Caro
Luigi Montanari
Georges Hassoun
Antonio Piga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1400339

2,444 views
3 citations

Original Research

Published on 01 Jul 2024

Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts

in Sustainable Food Processing

Lisa Woelken
Dagmara M. Weckowska
Carsten Dreher
Cornelia Rauh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1390720

3,291 views

Original Research

Published on 28 Jun 2024

Performance evaluation and analysis of different simple thermal modeling of greenhouse dryer

in Sustainable Food Processing

Egbal Elmsaad
Abdelnaser Omran
Abda Emam
Omer Elmahi
Baher Amer

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1304584

1,369 views
3 citations

Original Research

Published on 19 Jun 2024

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

in Sustainable Food Processing

Oznur Oztuna Taner
Andaç Batur Çolak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1344370

3,135 views
4 citations

Original Research

Published on 18 Jun 2024

Developmental ability of Hanwoo muscle satellite cells under culture conditions mimicking the in vivo environment

in Sustainable Food Processing

Gyutae Park
Sanghun Park
Sehyuk Oh
Sol-Hee Lee
Jungseok Choi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1399801

1,026 views

Editorial

Published on 18 Jun 2024

Editorial: Exploring sustainable strategies for active compounds from low-quality crops: extraction, package, and development

in Sustainable Food Processing

Kaiyun Luo
Zheng Feei Ma
Jinyan Gong
Caili Fu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413454

583 views

Original Research

Published on 13 Jun 2024

Fabrication of magnetic molecularly imprinted polymer-based covalent–noncovalent synergistic imprinting strategies for the highly specific enrichment of luteolin from honeysuckle

in Sustainable Food Processing

Liping Zhang
Peizhi Hao
Yifan He
Shujing Li
Tian Li
Lan Wang
Suna He

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413458

795 views
2 citations

Original Research

Published on 12 Jun 2024

Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits

in Sustainable Food Processing

Maged Mohammed
Nashi K. Alqahtani
Salim A. Ali

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1403164

3,920 views
2 citations

Original Research

Published on 06 Jun 2024

High-precision apple recognition and localization method based on RGB-D and improved SOLOv2 instance segmentation

in Sustainable Food Processing

Shixi Tang
Zilin Xia
Jinan Gu
Wenbo Wang
Zedong Huang
Wenhao Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1403872

990 views
4 citations

Original Research

Published on 05 Jun 2024

Extraction of phenolic compounds from lucuma (Pouteria lucuma) seeds with natural deep eutectic solvents: modelling using response surface methodology and artificial neural networks

in Sustainable Food Processing

Gustavo Puma-Isuiza
Juliana María García-Chacón
Coralia Osorio
Indira Betalleluz-Pallardel
Jorge Chue
Marianela Inga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1401825

3,557 views
5 citations

Original Research

Published on 03 Jun 2024

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

in Sustainable Food Processing

Kanako Hashimoto
Tokifusa Kawashima
Yuko Murata
Shintaro Imamura
Takuya Seko
Kenji Ishihara

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1356673

701 views

Original Research

Published on 30 May 2024

More sustainable use of aquaculture cleaner fish: collagen-rich protein hydrolysates from lumpfish (Cyclopterus lumpus) – effects of biomass, pretreatment, and enzyme choice

in Sustainable Food Processing

Kjersti Lian
Ingrid Maribu
Tone Mari Rode
Marte Jenssen
Birthe Vang
Runar Gjerp Solstad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1346548

1,303 views

Original Research

Published on 22 May 2024

Study on the bacteriostasis of lemon essential oil and the application of lemon essential oil nanoemulsion on fresh-cut kiwifruit

in Sustainable Food Processing

Chuan Chen
Fan-Bing Meng
Han-Jia Lv
Zhen-Zhen Gou
Jing Qiu
Yun-Cheng Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1394831

1,312 views
3 citations

Editorial

Published on 17 May 2024

Editorial: High value utilization of waste in food processing

in Sustainable Food Processing

Zhen Chen
Menglei Wang
Yanyan Wu
Juzhong Tan
Zhipeng Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1423046

1,245 views

Original Research

Published on 15 May 2024

Drying characteristics and kinetics of bottle gourd using stand-alone indirect solar dryer

in Sustainable Food Processing

Ohood Al-Ghadani
Mawada Al-Khayari
Hemanatha Jayasuriya
Pankaj B. Pathare
Mohammed Al-Belushi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1400938

2,873 views
2 citations

Review

Published on 13 May 2024

RuBisCO: a sustainable protein ingredient for plant-based foods

in Sustainable Food Processing

Malik Adil Nawaz
Deepak M. Kasote
Najeeb Ullah
Kamal Usman
Mohammed Alsafran

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1389309

8,274 views
5 citations