Review
Published on 13 May 2024
RuBisCO: a sustainable protein ingredient for plant-based foods
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1389309
- 8,988 views
- 7 citations
Type at least 3 characters
320 articles
Original Research
Published on 24 Apr 2024
Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1382314
- 1,195 views
Original Research
Published on 22 Apr 2024
Natural deep eutectic liquid and ultrasound-assisted extraction of milk thistle phenolics and their hepatoprotective activities
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1375076
- 1,157 views
Original Research
Published on 10 Apr 2024
Sustainable production of extracellular polymeric substances and iron or copper complex from glutinous rice processing wastewater
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1347500
- 1,050 views
Original Research
Published on 09 Apr 2024
Analysis of drying characteristic, effective moisture diffusivity and energy, exergy and environment performance indicators during thin layer drying of tea in a convective-hot air dryer
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1371696
- 4,269 views
- 6 citations
Original Research
Published on 08 Apr 2024
Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1383012
- 1,719 views
- 2 citations
Original Research
Published on 05 Mar 2024
Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1341895
- 13,088 views
- 5 citations
Original Research
Published on 01 Mar 2024
Enhanced viability and stability of the Lactobacillus reuteri DSM 17938 probiotic strain following microencapsulation in pea and rice protein-inulin conjugates
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1284069
- 3,392 views
- 3 citations
Original Research
Published on 26 Feb 2024
Highly efficient isolation and 3D printing of fibroblasts for cultured meat production
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1358862
- 3,585 views
- 7 citations
Original Research
Published on 21 Feb 2024
Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1351309
- 1,611 views
- 2 citations
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
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1251760
- 3,408 views
- 5 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
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1204303
- 4,141 views
- 5 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
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1343615
- 4,709 views
- 8 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
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1358520
- 2,233 views
- 1 citation
Editorial
Published on 19 Feb 2024
Editorial: Technological advancements for the processing and preservation of fruits and vegetables
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1358718
- 1,526 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
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1354393
- 5,414 views
- 12 citations