Original Research

Published on 17 Jan 2023

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

in Food Biotechnology

Ashish Christopher
Jesse Ostrander
Jithin Mathew
Dipayan Sarkar
Kalidas Shetty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1075789

1,534 views

Original Research

Published on 12 Jan 2023

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

in Food Biotechnology

Ji Ju
Guijie Zhang
Ming Xiao
Chenyang Dong
Runze Zhang
Liu Du
Yongjie Zheng
Manli Wei
Manlin Wei
Baiyila Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1108043

1,710 views
4 citations

Original Research

Published on 06 Jan 2023

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

in Food Biotechnology

Ditte B. Hermund
Wei Liu
Susan Løvstad Holdt
Charlotte Jacobsen
Adane Tilahun Getachew

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1082490

2,331 views
1 citation

Mini Review

Published on 04 Jan 2023

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

in Food Biotechnology

Sarina Abdul Halim-Lim
Azan Azuwan Baharuddin
Anass Cherrafi
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Harsimran Singh Sodhi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1057652

3,528 views
4 citations

Original Research

Published on 30 Nov 2022

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

in Food Biotechnology

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

2,882 views
1 citation

Mini Review

Published on 26 Oct 2022

Fermented foods as alternative functional foods during post-pandemic in Asia

in Food Biotechnology

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Nurul Aqilah Mohd Zaini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1047970

3,334 views
5 citations

Review

Published on 20 Oct 2022

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

in Food Biotechnology

Kriti Ghatani
Subarna Thapa
Priya Chakraborty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.955990

2,351 views
1 citation

Original Research

Published on 29 Sep 2022

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

in Food Biotechnology

Cecilie Bay Wirenfeldt
Jonas Steenholdt Sørensen
Katharina Johanna Kreissig
Grethe Hyldig
Susan Løvstad Holdt
Lisbeth Truelstrup Hansen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1030229

4,494 views
18 citations

Review

Published on 21 Sep 2022

A generalizable and turnable engineered ecosystem provides a clear route to prosperity and well-being to harness the world’s aquatic “blue” food systems to help end hunger: A perspective

in Food Biotechnology

Shengwen Calvin Li
Jian-guo He

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.886808

1,231 views

Original Research

Published on 16 Sep 2022

Production of microalgae-derived exo-polygalacturonase for fruit juice clarification

in Food Biotechnology

Sibel Uzuner
Gulsun Akdemir Evrendilek
Sebnem Kurhan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.951609

1,062 views

Mini Review

Published on 16 Sep 2022

Use of algae as food ingredient: sensory acceptance and commercial products

in Food Biotechnology

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989801

27,482 views
36 citations

Original Research

Published on 30 Jun 2022

Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

in Food Biotechnology

Luis A. Bello-Pérez
Jesus A. Cabello-Vazquez
Roselis- Carmona-Garcia
Omar Patiño-Rodriguez
Jose Alvarez-Ramirez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.881714

2,880 views
4 citations

Original Research

Published on 14 Jun 2022

Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems

in Food Biotechnology

Joshua W. Salamun
Aicheng Chen
Maria G. Corradini
Iris J. Joye

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.889360

2,017 views
1 citation

Original Research

Published on 01 Jun 2022

Who Trusts in Gene-Edited Foods? Analysis of a Representative Survey Study Predicting Willingness to Eat- and Purposeful Avoidance of Gene Edited Foods in the United States

in Food Biotechnology

Christopher Cummings
David J. Peters

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.858277

9,065 views
21 citations

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Articles

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

Fermented foods as alternative functional foods during post-pandemic in Asia

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

A generalizable and turnable engineered ecosystem provides a clear route to prosperity and well-being to harness the world’s aquatic “blue” food systems to help end hunger: A perspective

Production of microalgae-derived exo-polygalacturonase for fruit juice clarification

Use of algae as food ingredient: sensory acceptance and commercial products

Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems

Who Trusts in Gene-Edited Foods? Analysis of a Representative Survey Study Predicting Willingness to Eat- and Purposeful Avoidance of Gene Edited Foods in the United States