Frontiers in Sustainable Food Systems | Sustainable Food Processing

Review

Published on 21 Feb 2024

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

in Sustainable Food Processing

Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Wasiu Awoyale
Emmanuel Oladipo Ajani
Emmanuel Oladeji Alamu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1251760

6,072 views
18 citations

Original Research

Published on 20 Feb 2024

Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale

in Sustainable Food Processing

Bui Thi Thu Thao
Pham Thanh Hung
Ngoc Dung Lai
Thi Yen Nhi Tran
Ngoc Quy Nguyen
Tri Nhut Pham
Thanh Truc Tran
Long Giang Bach
Tan Phat Dao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1204303

6,403 views
8 citations

Original Research

Published on 20 Feb 2024

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

in Sustainable Food Processing

Chotika Nitiwuttithorn
Saowakon Wongsasulak
Punchira Vongsawasdi
Jirawat Yongsawatdigul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1343615

8,220 views
19 citations

Original Research

Published on 19 Feb 2024

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

in Sustainable Food Processing

Murad Bal
Elif Gokcen Ates
Furkan Erdem
Gokcem Tonyali Karsli
Melis Cetin Karasu
Ozlem Ozarda
Behic Mert
Mecit H. Oztop

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1358520

3,693 views
3 citations

Editorial

Published on 19 Feb 2024

Editorial: Technological advancements for the processing and preservation of fruits and vegetables

in Sustainable Food Processing

Muhammad Faisal Manzoor
Rabia Siddique
Abid Hussain

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1358718

2,382 views

Original Research

Published on 16 Feb 2024

Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation

in Sustainable Food Processing

Pankaj Koirala
Phatchada Chunhavacharatorn
Uthaiwan Suttisansanee
Soottawat Benjakul
Kanlaya Katewongsa
Fahad Al-Asmari
Nilesh Nirmal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1354393

8,971 views
16 citations

Original Research

Published on 14 Feb 2024

Effect of high-pressure homogenization on maize starch-stearic acid and maize starch-stearic acid-whey protein complexes

in Sustainable Food Processing

Kaijie Han
Yuewei Wu
Xiangyuan Peng
Binran Zhou
Fang Wang
Xia Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1324217

1,638 views
5 citations

Original Research

Published on 07 Feb 2024

Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli)

in Sustainable Food Processing

Giorgia Liguori
Giuseppe Greco
Giulia Salsi
Giuliana Garofalo
Raimondo Gaglio
Marcella Barbera
Carlo Greco
Santo Orlando
Giancarlo Fascella
Michele Massimo Mammano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1334030

3,324 views
14 citations

Original Research

Published on 05 Feb 2024

Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.)

in Sustainable Food Processing

Yan Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1297056

4,994 views
9 citations

Original Research

Published on 05 Feb 2024

Bacterial community structure and metabolites after ensiling paper mulberry mixed with corn or wheat straw

in Sustainable Food Processing

Rongzheng Huang
Bingxin Cai
Yongcheng Chen
Xiaokai Zheng
Jianqi Yang
Chunhui Ma
Xuzhe Wang
Fanfan Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1356705

1,847 views
2 citations

Original Research

Published on 05 Feb 2024

Sanshools from Zanthoxylum genus and their antioxidant properties in vitro and in vivo

in Sustainable Food Processing

Zhaojun Chen
Lulin Tan
Lina Li
Hui Wang
Xin Feng
Xiong Liu
Chaolong Rao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1256568

3,950 views
2 citations

Original Research

Published on 05 Feb 2024

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from papaya peel and seed

in Sustainable Food Processing

Xiaoyu Feng
Kashif Ameer
Guihun Jiang
Karna Ramachandraiah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1340961

4,608 views
9 citations

Original Research

Published on 02 Feb 2024

Decellularized banana leaves: eco-friendly scaffolds for cell-based seafood

in Sustainable Food Processing

Amiti Banavar
Reyhaneh Sarkarat
Arian Amirvaresi
Xinxin Li
Cuong Nguyen
David L. Kaplan
Nitin Nitin
Reza Ovissipour

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1341151

4,801 views
7 citations

Correction

Published on 30 Jan 2024

Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

in Sustainable Food Processing

Sisanda S. L. Mthembu
Lembe S. Magwaza
Samson Z. Tesfay
Asanda Mditshwa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1371078

902 views

Original Research

Published on 29 Jan 2024

Development of a regionalized dynamic weighting method for the environmental impact of alternative protein sources

in Sustainable Food Processing

Aditya Francis
Sami Ghnimi
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1294390

3,177 views
2 citations

Original Research

Published on 24 Jan 2024

Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

in Sustainable Food Processing

Elissavet Kotsoni
Egidijus Daukšas
Grete Hansen Aas
Turid Rustad
Brijesh Tiwari
Janna Cropotova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1313975

3,039 views
9 citations

Review

Published on 11 Jan 2024

Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review

in Sustainable Food Processing

Nashi K. Alqahtani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1340727

3,742 views
12 citations

Original Research

Published on 11 Jan 2024

Ishimozuku (Sphaerotrichia firma) lipids containing fucoxanthin suppress fatty liver and improve short chain fatty acid production in obese model mice

in Sustainable Food Processing

Masaki Shibata
Satoru Fukuda
Masaru Terasaki
Hayato Maeda

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1331061

2,018 views
2 citations

Review

Published on 09 Jan 2024

Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review

in Sustainable Food Processing

Sophie Kendler
Abhilash Sasidharan
Turid Rustad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1331113

3,543 views
3 citations

Editorial

Published on 09 Jan 2024

Editorial: Food loss and waste management, from the grave to the cradle: a new resource for the world

in Sustainable Food Processing

Bartolomeo Silvestri
Luigi Ranieri
Francesco Facchini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1355323

1,200 views
1 citation

Original Research

Published on 08 Jan 2024

Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion

in Sustainable Food Processing

Yunhao Xing
Yunmeng Zhou
Chuyu Kuang
Kaiyun Luo
Yunhui Cheng
Xufeng Wang
Shaoyun Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1326102

3,303 views
10 citations

Original Research

Published on 08 Jan 2024

Online monitoring system of material moisture content based on the Kalman filter fusion algorithm in air-impingement dryer

in Sustainable Food Processing

Taoqing Yang
Xia Zheng
Hongwei Xiao
Chunhui Shan
Jikai Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1325367

1,899 views
4 citations

Original Research

Published on 22 Dec 2023

Syntrophy between bacteria and archaea enhances methane production in an EGSB bioreactor fed by cheese whey wastewater

in Sustainable Food Processing

María Emperatriz Domínguez-Espinosa
Abumalé Cruz-Salomón
José Alberto Ramírez de León
Jesús Mauricio Ernesto Hernández-Méndez
Michel Geovanni Santiago-Martínez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1244691

3,861 views
1 citation

Review

Published on 22 Dec 2023

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

in Sustainable Food Processing

Edwin Hlangwani
Penny Hiwilepo-van Hal
Kgabo L. M. Moganedi
Bhekisisa C. Dlamini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1294437

14,893 views
8 citations

454 articles

articles

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

Editorial: Technological advancements for the processing and preservation of fruits and vegetables

Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation

Effect of high-pressure homogenization on maize starch-stearic acid and maize starch-stearic acid-whey protein complexes

Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli)

Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.)

Bacterial community structure and metabolites after ensiling paper mulberry mixed with corn or wheat straw

Sanshools from Zanthoxylum genus and their antioxidant properties in vitro and in vivo

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from papaya peel and seed

Decellularized banana leaves: eco-friendly scaffolds for cell-based seafood

Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Development of a regionalized dynamic weighting method for the environmental impact of alternative protein sources

Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review

Ishimozuku (Sphaerotrichia firma) lipids containing fucoxanthin suppress fatty liver and improve short chain fatty acid production in obese model mice

Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review

Editorial: Food loss and waste management, from the grave to the cradle: a new resource for the world

Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion

Online monitoring system of material moisture content based on the Kalman filter fusion algorithm in air-impingement dryer

Syntrophy between bacteria and archaea enhances methane production in an EGSB bioreactor fed by cheese whey wastewater

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit