Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 08 Oct 2024

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

in Sustainable Food Processing

Muhammad Zubair Khalid
Hafiza Saima
Muhammad Tahir Nadeem
Kanza Saeed
Muhammad Sajid Arshad
Waseem Khalid
Hamad Rafique
Muqaddas Fatima
Tawfiq Alsulami
Abdulhakeem Alzahrani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1472110

5,585 views
3 citations

Original Research

Published on 03 Oct 2024

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

in Sustainable Food Processing

Yurong Li
Long Guo
Xiaoxue Mao
Chen Ji
Wenji Li
Zhiqin Zhou

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1474760

2,409 views
3 citations

Original Research

Published on 02 Oct 2024

The effect of composite edible coatings on the postharvest quality of “Hass” avocado fruit treated at different harvest maturities

in Sustainable Food Processing

Sibonelo Ngubane
Samson Z. Tesfay
Lembe S. Magwaza
Asanda Mditshwa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473731

11,913 views
7 citations

Original Research

Published on 18 Sep 2024

Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry

in Sustainable Food Processing

Oznur Oztuna Taner

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1450653

2,653 views
9 citations

Original Research

Published on 16 Sep 2024

Evaluation and comparison of energy use efficiency among cucumber greenhouses

in Sustainable Food Processing

Samira Behroozeh
Dariush Hayati
Ezatollah Karami
Seyed Mehdi Nassiri
Kurosh Rezaei-Moghaddam

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1427530

3,610 views
3 citations

Original Research

Published on 13 Sep 2024

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

in Sustainable Food Processing

Khaled Al-Marazeeq
Mohammed Saleh
Malak Angor
Youngseung Lee

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445206

2,759 views
5 citations

Original Research

Published on 11 Sep 2024

Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS

in Sustainable Food Processing

Qiwei Wang
Daliang Shi
Jiajing Hu
Jiahao Tang
Xianxiu Zhou
Lilei Wang
Jialing Xie
Yongwen Jiang
Haibo Yuan
Yanqin Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1436542

2,803 views
7 citations

Original Research

Published on 05 Sep 2024

Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation

in Sustainable Food Processing

Xu Hui
Randy Kwaku Amponsah
Samuel Antwi
Patrick Kweku Gbolonyo
Moses Agyemang Ameyaw
Geoffrey Bentum-Micah
Edward Oppong Adjei

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1364052

13,520 views
1 citation

Original Research

Published on 29 Aug 2024

Visual detection of chlorpyrifos pesticide residues in foodstuffs using a colorimetric indicator based on copper nanoparticles

in Sustainable Food Processing

Mahdieh Sheikh
Hajar Shekarchizadeh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1454082

3,138 views
8 citations

Original Research

Published on 22 Aug 2024

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

in Sustainable Food Processing

Priti Mudgil
Feyisola Fisayo Ajayi
Aysha Saleh Alyafei
Pei-Gee Yap
Chee-Yuen Gan
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443708

5,946 views
3 citations

Review

Published on 21 Aug 2024

Analyzing the complexity of animal products’ processing and its impact on sustainability

in Sustainable Food Processing

Arno Germond
Anthony Fardet
Carlos Álvarez García
Mike Boland
Hong Ming Hoang
Anne-Maria Mullen
Lovedeep Kaur

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1424282

5,474 views
4 citations

Original Research

Published on 15 Aug 2024

Effects of different drying techniques on sea buckthorn pomace: comprehensive assessment of drying characteristics, physicochemical properties, and odor

in Sustainable Food Processing

Xiang Zhou
Xiaoqiang Zhang
Xinyu Liu
Xinyu Ji
Qian Zhang
Xuhai Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1434121

5,508 views
5 citations

Original Research

Published on 14 Aug 2024

Investigating bacterial diversity involved in the production of vegetable-based ethnic fermented food of North Bengal and their metabolic pathways with reverse ecology approach

in Sustainable Food Processing

Kriti Ghatani
Shankar Prasad Sha
Subarna Thapa
Indrani Sarkar
Gargi Sen
Arnab Sen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1322192

3,522 views
1 citation

Review

Published on 31 Jul 2024

Valorization of animal waste proteins for agricultural, food production, and medicinal applications

in Sustainable Food Processing

Stopira Yannick Benz Boboua
Qingmei Wen
Lei Zhang
Yilu Chen
Jingmou Yu
Pu Chen
Yong Sun
Tao Zheng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1366333

9,836 views
11 citations

Review

Published on 31 Jul 2024

Effect of extrusion cooking on physical and thermal properties of instant flours: a review

in Sustainable Food Processing

Remigio Yamid Pismag
Juan David Rivera
José Luis Hoyos
Jesús Eduardo Bravo
Diego Fernando Roa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1398908

6,119 views
9 citations

Original Research

Published on 24 Jul 2024

Annual variation in thermal and structural properties of yesso scallops (Mizuhopecten yessoensis) adductor muscle

in Sustainable Food Processing

Yuanyong Tian
Minghui Jiang
Zhuolin Wang
Chunhong Yuan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1357410

1,868 views

Original Research

Published on 23 Jul 2024

The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

in Sustainable Food Processing

Burcu Kaya
E. R. Kanishka B. Wijayarathna
Yonca Karagül Yüceer
Swarnima Agnihotri
Mohammad J. Taherzadeh
Taner Sar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1386519

4,559 views
9 citations

Editorial

Published on 22 Jul 2024

Editorial: Alternative protein source for a sustainable and healthy nutrition

in Sustainable Food Processing

Carla Cavallo
Giovanbattista Califano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1451483

3,932 views
1 citation

Editorial

Published on 19 Jul 2024

Editorial: Green technologies for the extraction of bioactive compounds, its use for the production of nanomaterials, and their application in the food industry

in Sustainable Food Processing

Tomás Jesús Madera-Santana
Carlos Gregorio Barreras-Urbina
Francisco Rodríguez-Félix
María Ancín

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1457532

1,439 views

Original Research

Published on 12 Jul 2024

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

in Sustainable Food Processing

Ao-Xin Chen
Fan-Bing Meng
Jia-Jia Li
Xiao-Chun Chen
Yun-Cheng Li
Li-Shi Jiang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432631

2,818 views
3 citations

Review

Published on 10 Jul 2024

Review of the slaughter wastes and the meat by-products recycling opportunities

in Sustainable Food Processing

Ravshanbek S. Alibekov
Zaripa I. Alibekova
Asem R. Bakhtybekova
Farah S. Taip
Klara A. Urazbayeva
Ziba I. Kobzhasarova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1410640

30,737 views
11 citations

Original Research

Published on 10 Jul 2024

Modeling the feasibility of fermentation-produced protein at a globally relevant scale

in Sustainable Food Processing

Andrew J. Fletcher
Nick W. Smith
Jeremy P. Hill
Warren C. McNabb

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1419259

4,801 views
7 citations

Original Research

Published on 05 Jul 2024

Tracing the journey of elements from fish feed to Nile tilapia faeces to black soldier fly larvae: a comparative approach

in Sustainable Food Processing

Wael Yakti
Christopher Shaw
Marcus Müller
Inga Mewis
Werner Kloas
Christian Ulrichs

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1298885

5,580 views
4 citations

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

4,373 views
6 citations