Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 15 Jan 2025

Incorporating circularity, sustainability, and systems thinking into an assessment framework for transformative food system innovation

in Sustainable Food Processing

Alexander Moores
Dimitris Charalampopoulos
Adrian Williams
Ximena Schmidt Rivera

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1502468

197 views

Original Research

Accepted on 10 Jan 2025

Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature

in Sustainable Food Processing

Tingting Jia
Yuhan Huang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1499741

Original Research

Published on 10 Jan 2025

Preharvest culture systems and postharvest factors synergistically improved the antioxidant property of minimally processed corn salad (Valerianella olitoria L.) during cold storage

in Sustainable Food Processing

Lijuan Zhan
Yamin Fan
Emanuela Fontana
Giorgio Tibaldi
Silvana Nicola

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1468986

179 views

Review

Published on 08 Jan 2025

Not just fish, but the future

in Sustainable Food Processing

Donggu Kang
Ji-Hee Choi
Yun-Gwi Park
Hyung Kyu Choi
Sung-Hwan Moon
Gi Hoon Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1506573

203 views

Original Research

Published on 06 Jan 2025

Anti-influenza effects of Aloe vera gel on MDCK cells: protective efficacy against ultraviolet-C exposure and analysis of biochemical characteristics and microbial activities

in Sustainable Food Processing

Rasha A. Al-Eisa
Rokayya Sami
Ruqaiah I. Bedaiwi
Roqayah H. Kadi
Suzan A. Abushal
Doaa Mahmoud Johari
Afnan M. Alnajeebi
Reham M. Algheshairy
Abeer A. Abu-Zaid
Sami A. Al-Dhumri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1508809

169 views

Original Research

Accepted on 02 Jan 2025

An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information

in Sustainable Food Processing

Zengjin Liu
Tingting Fan
CAIXIA LI
Shanshan Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1484396

Systematic Review

Accepted on 31 Dec 2024

Food loss in Pacific Island Countries: A scoping review of the literature

in Sustainable Food Processing

Christian-Yves Amato-Ali
Viliamu Iese
Daniela Hidalgo
Gayathri Mekala
Hilda Sakiti-Waqa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1520335

Original Research

Accepted on 26 Dec 2024

Enhancing Postharvest Quality of Bananas: Comparative study on the use ZnO, and Ag2O Nanoparticles, and ZnO/Ag2O Composites

in Sustainable Food Processing

Noluthando Noxolo Aruwajoye
Isaac Adeyemi Sanusi
Asanda Mditshwa
Gabriel Sanjo Aruwajoye
Samson Tesfay

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1480193

Original Research

Published on 19 Dec 2024

Global perspective on red chili drying: insights from two decades of research (2004–2023)

in Sustainable Food Processing

Huda M. Elmatsani
S. Joni Munarso
Boni Benyamin
Agus Budiyanto
Heryoki Yohanes
Mochammad Jusuf Djafar
Noveria Sjafrina
Ermi E. Koeslulat
Amos Lukas
Lanjar Lanjar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1456938

693 views

Original Research

Published on 18 Dec 2024

Optimization and test of the heating parts of gas-fired tea fixation and shaping machine

in Sustainable Food Processing

Qilong Wu
Lei Yu
Chengmao Cao
Kuan Qin
Yi Jing
Yuhao Dai
Xinliang Guo
Lili Fan
Junhao Zhang
Chaoyue Fan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1510047

524 views

Original Research

Published on 18 Dec 2024

Visual identification of material attributes in wakame: exploring thickness, strength, and chlorophyll content

in Sustainable Food Processing

Xin Lu
Tomoya Suzuki
Natsumi Shimoyama
Zhuolin Wang
Chunhong Yuan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1493220

339 views

Original Research

Published on 10 Dec 2024

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

in Sustainable Food Processing

Emmanuel Olorunleke Oludipe
Ayodele Oluwaseun Ajayi
Akinyomade Oladipo Owolabi
Ayoyinka Olufunke Olojede
Yemisi Tokunbo Afolabi
Charles Obiora Nwonuma
Blessing Grace Adewumi
Ebenezer Olasunkanmi Dada
Stephen Oluwagbemiga Owa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1497536

430 views

Original Research

Published on 05 Dec 2024

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

in Sustainable Food Processing

Yilai Wan
Chengjian Xu
Zhongyan Zhu
Wenyu Liu
Changqing Wei
Yuwen Yi
Zhanxia Liu
Ting Wang
Nan Zhu
Hang Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1496327

451 views

Original Research

Published on 04 Dec 2024

Enhanced production of thermostable catalase for efficient gluconic acid biocatalysis

in Sustainable Food Processing

Jiang Huang
Jun Wang
Jinling He
Yupeng Wu
Lizhi Chen
Shuangzi Zhou
Yeyu Bian
Yangyuan Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1465445

298 views

Original Research

Published on 27 Nov 2024

Sustainable Aloe vera/chitosan-based edible coatings reduce postharvest loss of stored fresh figs (Ficus carica L.)

in Sustainable Food Processing

Navjot Kaur
Chandran Somasundram
Zuliana Razali
Zienab Fawzy Reiad Ahmed

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1459600

449 views

Review

Published on 25 Nov 2024

Micro and nano plastics: contaminants in beverages and prevention strategies

in Sustainable Food Processing

Chang Ma
Karna Ramachandraiah
Guihun Jiang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1491290

611 views

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Articles

Incorporating circularity, sustainability, and systems thinking into an assessment framework for transformative food system innovation

Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature

Preharvest culture systems and postharvest factors synergistically improved the antioxidant property of minimally processed corn salad (Valerianella olitoria L.) during cold storage

Not just fish, but the future

Anti-influenza effects of Aloe vera gel on MDCK cells: protective efficacy against ultraviolet-C exposure and analysis of biochemical characteristics and microbial activities

An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information

Food loss in Pacific Island Countries: A scoping review of the literature

Enhancing Postharvest Quality of Bananas: Comparative study on the use ZnO, and Ag2O Nanoparticles, and ZnO/Ag2O Composites

Global perspective on red chili drying: insights from two decades of research (2004–2023)

Optimization and test of the heating parts of gas-fired tea fixation and shaping machine

Visual identification of material attributes in wakame: exploring thickness, strength, and chlorophyll content

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

Enhanced production of thermostable catalase for efficient gluconic acid biocatalysis

Sustainable Aloe vera/chitosan-based edible coatings reduce postharvest loss of stored fresh figs (Ficus carica L.)

Micro and nano plastics: contaminants in beverages and prevention strategies