Original Research

Published on 22 Nov 2024

Preparation of edible film from sweet potato peel polyphenols: application in fresh fruit preservation

in Nutrition and Sustainable Diets

Zhenlin Zhang
Yanhong Wang
Xingtang Fang
Xi Chen
Zhichao Yin
Chunlei Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1470732

Original Research

Accepted on 20 Nov 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

Original Research

Published on 20 Nov 2024

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

in Nutrition and Sustainable Diets

Lijuan Li
Yating Zhao
Shu Zhang
Xiaohong Zhang
Guofeng Duan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1482782

282 views

Original Research

Published on 14 Nov 2024

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

in Nutrition and Sustainable Diets

Tusneem Kausar
Salah Laaraj
Ashiq Hussain
Younes Noutfia
Mohamed Bouhrim
Ramzi A. Mothana
Omar M. Noman
Aymen Mubashar
Nida Firdous
Shafiqa Ali

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443841

249 views

Systematic Review

Accepted on 12 Nov 2024

Synthesizing evidence and identifying knowledge gaps in the role of swine in Japanese encephalitis virus transmission: a rapid systematic review of the literature

in Nutrition and Sustainable Diets

Vanessa Horton
Christy J. Hanthorn
Andrea L. Dixon
Stephen Edache
Ashley Thackrah
Dana Mitzel
Leela Noronha
Lee W. Cohnstaedt
Vienna Brown
Chad Mire

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1455455

Original Research

Accepted on 11 Nov 2024

Food waste and its associated environmental impacts of 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

Original Research

Published on 06 Nov 2024

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

in Nutrition and Sustainable Diets

S. V. Ramesh
R. Pandiselvam
P. P. Shameena Beegum
Sandip Shil
P. Sugatha
K. Sharanya
M. R. Manikantan
Murali Gopal
K. B. Hebbar
Anok Uchoi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1382214

387 views

Original Research

Published on 05 Nov 2024

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

in Nutrition and Sustainable Diets

Hina Khan
Priti Mudgil
Shaikha Ali Salem Alkaabi
Yamna Hamad Salem AlRashdi
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1463058

189 views

Original Research

Accepted on 04 Nov 2024

Analysing the contribution of trees and green spaces to household nutrition security in eThekwini, KwaZulu-Natal, South Africa

in Nutrition and Sustainable Diets

Qhelile Ntombikayise Bhebhe
Mjabuliseni Ngidi
Muthulisi Siwela
Temitope Oluwaseun Ojo
Simphiwe Innocentia Hlatshwayo
Tafadzwanashe Mabhaudhi
Rob Slotow

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1451656

Original Research

Published on 17 Oct 2024

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

in Nutrition and Sustainable Diets

Mohammad Affan Baig
Hussein Mostafa
Nilushni Sivapragasam
Raouf Aslam
Weibiao Zhou
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473663

439 views

Original Research

Published on 09 Oct 2024

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

in Nutrition and Sustainable Diets

Kristina Hartinger
Julia C. Vötterl
Simone Koger
Jutamat Klinsoda
Suchitra Sharma
Doris Verhovsek
Barbara U. Metzler-Zebeli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1448608

495 views

Original Research

Published on 03 Oct 2024

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

in Nutrition and Sustainable Diets

Jiaqi Zheng
Huijing Yang
Shanghong Li
Li Chai

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1366208

569 views

Original Research

Published on 02 Oct 2024

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

in Nutrition and Sustainable Diets

Khoula Begum
Imran Khan
Asif Wali
Rokayya Sami
Huda Aljumayi
Suzan A. Abushal
Reham M. Algheshairy
Hend F. Alharbi
Faris J. Tayeb
Zeyad M. Alharbi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1440053

344 views

Systematic Review

Accepted on 30 Sep 2024

Long-term Sustainability of African School Feeding Programs, a Review

in Nutrition and Sustainable Diets

Michael Mainje
Limbikani Matumba
Jagger 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

137 views

Original Research

Published on 23 Sep 2024

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

in Nutrition and Sustainable Diets

Cheng-Jian Xu
Yu-Wen Yi
Yang Liu
Yu Zhou
Dan Lin
Zhong-Yan Zhu
Nan Zhu
Hang Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1433565

308 views

Original Research

Published on 23 Sep 2024

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability

in Nutrition and Sustainable Diets

Yanyan Yang
Fang Xue
Guanghua Qiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1449848

359 views

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Articles

Preparation of edible film from sweet potato peel polyphenols: application in fresh fruit preservation

Metabolomics Profiles of the Liquid Co-culture of Sanghuangporus vaninii and Pleurotus sapidus

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

Synthesizing evidence and identifying knowledge gaps in the role of swine in Japanese encephalitis virus transmission: a rapid systematic review of the literature

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

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Analysing the contribution of trees and green spaces to household nutrition security in eThekwini, KwaZulu-Natal, South Africa

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

Long-term Sustainability of African School Feeding Programs, a Review

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability