Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 15 Jan 2025

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

in Nutrition and Sustainable Diets

Junhua Shi
Zhuo Yang
Ming Xu
Guogang Zhao
Yawen Gao
Hongyan Zheng
Ji Feng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1476134

119 views

Original Research

Accepted on 07 Jan 2025

Economic versus ecological benefit for organic food: the role of perceived values in online consumer reviews

in Nutrition and Sustainable Diets

Hong Huo
Junru Yao
Rong Wu
Chen Wang
Dingyao Yu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1469869

Original Research

Accepted on 06 Jan 2025

Eating Green in Copenhagen: Organic Consumers' Path to Less Meat and Minimal Food Waste

in Nutrition and Sustainable Diets

Lea Matthiessen
Sinne Smed
Jørgen Dejgård Jensen
Dominika Średnicka-Tober
Laura Rossi
Susanne Gjedsted Bügel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1534068

Original Research

Published on 06 Jan 2025

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

in Nutrition and Sustainable Diets

Muhammad Abdullah
Sidra Ghazanfar
Sana Mukhtar
Muhammad Ramzan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1345171

220 views

Review

Published on 03 Jan 2025

Exploring probiotics as a sustainable alternative to antimicrobial growth promoters: mechanisms and benefits in animal health

in Nutrition and Sustainable Diets

Angel Sachdeva
Tanu Tomar
Tabarak Malik
Aarti Bains
Arun Karnwal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1523678

680 views

Original Research

Accepted on 26 Dec 2024

Food Safety Practices and Associated Factors among Food Handlers in Food Establishments in Adama Town, Central Ethiopia

in Nutrition and Sustainable Diets

Tamiru Yazew
Nimona Gemeda
Meseret Moroda
Chala G. Kuyu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1471429

Original Research

Accepted on 26 Dec 2024

A Comprehensive Analysis on the Nutritional, Phytochemical, Antioxidant, Molecular docking and Toxicological Properties of Abies marocana Trab. Woody Biomass

in Nutrition and Sustainable Diets

Malak ZIRARI
Marouane AOUJI
WISSAL BAGHDAD
Mohammed Er-rajy
Hamada Imtara
Feras Abujaber
Otmane Elharrati
Omar M. Noman
Mahmoud Tarayrah
Driss Hmouni

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1525572

Original Research

Published on 24 Dec 2024

Organic food consumption in Kenitra, Morocco: attitudes, motivations, and barriers

in Nutrition and Sustainable Diets

Amina Lafram
Chaimaa Belfakira
Zakia Hindi
Samir Bikri
Asmaa Benayad
Hamid El Bilali
Susanne Gjedsted Bügel
Dominika Średnicka-Tober
Patrizia Pugliese
Carola Strassner

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413498

319 views

Original Research

Published on 23 Dec 2024

A food product development project with humanitarian character: an exploratory study

in Nutrition and Sustainable Diets

Gabriela Loewe Lucca
Susana Caldas Fonseca
Ana Pinto Moura

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1394717

191 views

Original Research

Published on 19 Dec 2024

Agronomic performance of mung bean (Vigna radiata) with the application of extracts from Clausena anisata, Clutia abyssinica, and Lobelia giberroa under field conditions

in Nutrition and Sustainable Diets

Godfrey Adolph Kessy
Angela Gerald Mkindi
Papias Hongera Binagwa
Patrick Alois Ndakidemi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1448056

272 views

Original Research

Published on 18 Dec 2024

Evaluation of polysaccharides from Laetiporus sulphureus on the growth of gastrointestinal probiotics and in vitro digestion

in Nutrition and Sustainable Diets

Xinting Zhu
Shan Lin
Qi Wei

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1470426

193 views

Original Research

Published on 11 Dec 2024

Protective effects of soybean peptides on H2O2-induced oxidative injury in IPEC-J2 cells

in Nutrition and Sustainable Diets

Fushan Lu
Qingqiang Yin
Xiao Wang
Lijuan Xu
Mengjie Liu
Qian Zhang
Hai Sheng
Chaoqi Liu
Ping Wang
Lijun Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1487774

367 views

Original Research

Published on 11 Dec 2024

Sustainable healthy diets in China: a multidimensional framework and assessment

in Nutrition and Sustainable Diets

Wenbo Zhu
Xinru Han
Yang Liu
Guojing Li
Jinshang Wen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1464965

437 views

Original Research

Published on 09 Dec 2024

Metabolomics profiles of the liquid co-culture of Sanghuangporus vaninii and Pleurotus sapidus

in Nutrition and Sustainable Diets

Yuantian Lu
Di Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445993

328 views

Original Research

Published on 03 Dec 2024

Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China

in Nutrition and Sustainable Diets

Dan Zhang
Panpan Zhang
Li Xue
Liang Wu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1455756

350 views

Systematic Review

Published on 02 Dec 2024

Long-term sustainability of African school feeding programs, a review

in Nutrition and Sustainable Diets

Michael Mainje
Limbikani Matumba
Jagger J. W. Harvey
Horace Phiri
Aggrey P. Gama
Alexander Phiri
Innocent Phangaphanga
Robert Chizimba
Beatrice Wamey
Patrick Gallagher

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1424354

920 views

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Articles

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

Economic versus ecological benefit for organic food: the role of perceived values in online consumer reviews

Eating Green in Copenhagen: Organic Consumers' Path to Less Meat and Minimal Food Waste

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

Exploring probiotics as a sustainable alternative to antimicrobial growth promoters: mechanisms and benefits in animal health

Food Safety Practices and Associated Factors among Food Handlers in Food Establishments in Adama Town, Central Ethiopia

A Comprehensive Analysis on the Nutritional, Phytochemical, Antioxidant, Molecular docking and Toxicological Properties of Abies marocana Trab. Woody Biomass

Organic food consumption in Kenitra, Morocco: attitudes, motivations, and barriers

A food product development project with humanitarian character: an exploratory study

Agronomic performance of mung bean (Vigna radiata) with the application of extracts from Clausena anisata, Clutia abyssinica, and Lobelia giberroa under field conditions

Evaluation of polysaccharides from Laetiporus sulphureus on the growth of gastrointestinal probiotics and in vitro digestion

Protective effects of soybean peptides on H2O2-induced oxidative injury in IPEC-J2 cells

Sustainable healthy diets in China: a multidimensional framework and assessment

Metabolomics profiles of the liquid co-culture of Sanghuangporus vaninii and Pleurotus sapidus

Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China

Long-term sustainability of African school feeding programs, a review