Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 20 Sep 2023

Fermentation quality, aerobic stability, and microbiome structure and function of Caragana korshinskii silage inoculated with/without Lactobacillus rhamnosus or Lactobacillus buchneri

in Sustainable Food Processing

Baiyila Wu
Juanjuan Ai
Tiyu Li
Weize Qin
Zongfu Hu
Tuya Siqin
Tiemei Wu
Chao Wang
Huaxin Niu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1255936

1,824 views
13 citations

Original Research

Published on 20 Sep 2023

Developing active chitosan-based edible film for extending the shelf life of guacamole

in Sustainable Food Processing

Monserrat Mora-Sánchez
Paola Hernández-Carranza
Carolina Ramírez-López
Irving Israel Ruiz-López
Carlos Enrique Ochoa-Velasco

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1254337

2,414 views
2 citations

Original Research

Published on 15 Sep 2023

Peptidomics approaches to the discovery and ACE inhibitory effect of casein peptides derived from fermented bovine milk by kefir grains

in Sustainable Food Processing

Bo Wang
Shan Xiao
Yanxue Cai
Xuan Chen
Jihui Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1208970

2,983 views
4 citations

Original Research

Published on 31 Aug 2023

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

in Sustainable Food Processing

María Paula Polo-Muñoz
Miguel Ángel Garcia-Parra
Diego Fernando Roa-Acosta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1222277

2,007 views
5 citations

Original Research

Published on 24 Aug 2023

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

in Sustainable Food Processing

Phunsiri Suthiluk
Matchima Naradisorn
Sutthiwal Setha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1253597

2,118 views
2 citations

Original Research

Published on 21 Aug 2023

Towards a circular economy: fabrication and characterization of biodegradable plates from sugarcane waste

in Sustainable Food Processing

Yara Hossam
Irene S. Fahim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1220324

23,296 views
12 citations

Original Research

Published on 21 Aug 2023

Evaluation of different Terminalia chebula varieties and development of functional muffins

in Sustainable Food Processing

Ejaz Khalil
Muhammad Tauseef Sultan
Waseem Khalid
Muhammad Zubair Khalid
Muhammad Abdul Rahim
Samavia Rashid Saleem
Marian-Ilie Luca
Costel Mironeasa
Ana Batariuc
Mădălina Ungureanu-Iuga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1227851

5,388 views
3 citations

Review

Published on 03 Aug 2023

Current trends in biopolymers for food packaging: a review

in Sustainable Food Processing

Martín Esteban González-López
Sergio de Jesús Calva-Estrada
Misael Sebastián Gradilla-Hernández
Paloma Barajas-Álvarez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1225371

35,076 views
100 citations

Original Research

Published on 03 Aug 2023

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

in Sustainable Food Processing

Ganesh N. Shelke
Vikram P. Kad
Govind B. Yenge
Ritu B. Kukde
Sudama R. Kakade
Sati Y. Al-Dalain
Moawiya A. Haddad
Ahmed Abdeen
Samah F. Ibrahim
Adel Abdelkhalek

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1243477

4,021 views
7 citations

Original Research

Published on 02 Aug 2023

Consumer complaints about food packaging

in Sustainable Food Processing

Anna-Sophia Bauer
Krisztina Rita Dörnyei
Victoria Krauter

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1047451

13,767 views
6 citations

Original Research

Published on 31 Jul 2023

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

in Sustainable Food Processing

Mohammad Alrosan
Thuan-Chew Tan
Azhar Mat Easa
Sana Gammoh
Muhammad H. Alu'datt
Carole C. Tranchant
Ali Madi Almajwal
Sofyan Maghaydah
Mohammed Ali Dheyab
Mahmood S. Jameel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1174597

3,344 views
3 citations

Original Research

Published on 28 Jul 2023

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

in Sustainable Food Processing

Luis Alfredo Espinoza-Espinoza
Carlos Eduardo Juárez-Ojeda
Luis Alberto Ruiz-Flores
Luz Arelis Moreno-Quispe
Mirtha Susana Anaya-Palacios
Haydée Cárdenas-Quintana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204349

3,957 views
5 citations

Correction

Published on 25 Jul 2023

Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

in Sustainable Food Processing

Shivani Singh
Sukhneet Suri
Ranjana Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1247312

1,095 views

Original Research

Published on 21 Jul 2023

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

in Sustainable Food Processing

Yu-Tsung Cheng
Ping-Hsiu Huang
Wen-Chien Lu
Sheng-Che Chu
Pei-Ming Wang
Wen-Chien Ko
Po-Hsien Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1158953

4,656 views
13 citations

Original Research

Published on 20 Jul 2023

Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels

in Sustainable Food Processing

Duried Alwazeer
Muhammed Allam Elnasanelkasim
Ayhan Çiğdem
Tunahan Engin
Tyler W. LeBaron

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1223027

3,296 views
16 citations

Original Research

Published on 20 Jul 2023

A techno-economic model of mycoprotein production: achieving price parity with beef protein

in Sustainable Food Processing

Derrick Risner
Karen A. McDonald
Carl Jones
Edward S. Spang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204307

16,364 views
17 citations

Original Research

Published on 18 Jul 2023

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

in Sustainable Food Processing

Michela Cannas
Paola Conte
Antonio Piga
Alessandra Del Caro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1215809

3,995 views
12 citations

Original Research

Published on 18 Jul 2023

Preparation of alkali-soluble polysaccharide from Clausena lansium (Lour.) Skeels and its effects on properties of chitosan-based edible film

in Sustainable Food Processing

Yuan-Yuan Ren
Juan-Li Fang
Rui-Zhi Gong
Zi-Ling Xiang
Peng-Peng Sun

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1185951

1,977 views
5 citations

Original Research

Published on 13 Jul 2023

Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications

in Sustainable Food Processing

Fatma A. Al-Malki
Zahra S. Al-Kharousi
Nejib Guizani
Ismail M. Al-Bulushi
Abdullah M. Al-Sadi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1142152

4,067 views
5 citations

Review

Published on 05 Jul 2023

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

in Sustainable Food Processing

Sagnik Sarkar
Shankar Prasad Sha
Kriti Ghatani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1040567

10,678 views
17 citations

Original Research

Published on 04 Jul 2023

The effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks

in Sustainable Food Processing

Sumeth Piayura
Pimchada Itthivadhanapong

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1194594

3,002 views
4 citations

Original Research

Published on 26 Jun 2023

Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes

in Sustainable Food Processing

Jahan Zaib Ashraf
Sandra Pati
Danial Fatchurrahman
Maria Luisa Amodio
Giancarlo Colelli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1178104

3,558 views
6 citations

Original Research

Published on 15 Jun 2023

Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder

in Sustainable Food Processing

Malak Angor
Nazieh Al Khalaileh
Khaled Al-Marazeeq
Walid Al-Rousan
Radwan Ajo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204403

2,468 views
2 citations

Original Research

Published on 15 Jun 2023

Antimicrobial activity of different nanocellulose films embedded with thyme, cinnamon, and oregano essential oils for active packaging application on raspberries

in Sustainable Food Processing

Sara Casalini
Marco G. Baschetti
Martina Cappelletti
Adriana C. Guerreiro
Custódia M. Gago
Silvia Nici
Maria D. Antunes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1190979

5,279 views
23 citations

454 articles

articles

Fermentation quality, aerobic stability, and microbiome structure and function of Caragana korshinskii silage inoculated with/without Lactobacillus rhamnosus or Lactobacillus buchneri

Developing active chitosan-based edible film for extending the shelf life of guacamole

Peptidomics approaches to the discovery and ACE inhibitory effect of casein peptides derived from fermented bovine milk by kefir grains

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Towards a circular economy: fabrication and characterization of biodegradable plates from sugarcane waste

Evaluation of different Terminalia chebula varieties and development of functional muffins

Current trends in biopolymers for food packaging: a review

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

Consumer complaints about food packaging

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels

A techno-economic model of mycoprotein production: achieving price parity with beef protein

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

Preparation of alkali-soluble polysaccharide from Clausena lansium (Lour.) Skeels and its effects on properties of chitosan-based edible film

Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

The effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks

Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes

Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder

Antimicrobial activity of different nanocellulose films embedded with thyme, cinnamon, and oregano essential oils for active packaging application on raspberries