Food Processing Technologies | List of Frontiers open access articles

Review

Published on 30 Nov 2021

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

in Crop and Product Physiology

Deepak Kasote
Rhowell N. Tiozon
Kristel June D. Sartagoda
Hameeda Itagi
Priyabrata Roy
Ajay Kohli
Ahmed Regina
Nese Sreenivasulu

Frontiers in Plant Science

doi 10.3389/fpls.2021.771276

16,317 views
64 citations

Original Research

Published on 18 Jul 2023

Evaluating an emerging technology-based biorefinery for edible house crickets

in Food Chemistry

Marios Psarianos
Shikha Ojha
Oliver K. Schlüter

Frontiers in Nutrition

doi 10.3389/fnut.2023.1185612

4,020 views
7 citations

Review

Published on 20 Jun 2025

Carbon footprint and cost analysis of non-thermal food processing technologies: a review with a case study on orange juice

in Sustainable Food Processing

Minliang Yang
Qingyang Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1585467

4,882 views
7 citations

Original Research

Published on 10 Jun 2021

Physical and Structural Characterization of Underutilized Climate-Resilient Seed Grains: Millets, Sorghum, and Amaranth

in Sustainable Food Processing

Sarah Geisen
Kiruba Krishnaswamy
Rob Myers

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.599656

11,613 views
9 citations

Mini Review

Published on 19 Aug 2024

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

in Nutrition and Food Science Technology

Suzannah Gerber
Susan B. Roberts

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453315

15,646 views
6 citations

Review

Published on 03 Nov 2021

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

in Nutrition and Food Science Technology

Xuan Luo
Yating Dong
Chen Gu
Xueli Zhang
Haile Ma

Frontiers in Nutrition

doi 10.3389/fnut.2021.727181

37,332 views
55 citations

Review

Published on 11 Jan 2023

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

in Food Chemistry

Waseem Khalid
Aristide Maggiolino
Jasmeet Kour
Muhammad Sajid Arshad
Noman Aslam
Muhammad Faizan Afzal
Parkash Meghwar
Khair-ul-Wajeeha Zafar
Pasquale De Palo
Sameh A. Korma

Frontiers in Nutrition

doi 10.3389/fnut.2022.1057457

21,684 views
93 citations

Original Research

Published on 08 Dec 2022

The earliest cotton fibers and Pan-regional contacts in the Near East

in Plant Systematics and Evolution

Li Liu
Maureece J. Levin
Florian Klimscha
Danny Rosenberg

Frontiers in Plant Science

doi 10.3389/fpls.2022.1045554

18,576 views
15 citations

Articles

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Evaluating an emerging technology-based biorefinery for edible house crickets

Carbon footprint and cost analysis of non-thermal food processing technologies: a review with a case study on orange juice

Physical and Structural Characterization of Underutilized Climate-Resilient Seed Grains: Millets, Sorghum, and Amaranth

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

The earliest cotton fibers and Pan-regional contacts in the Near East