Original Research

Published on 08 Nov 2022

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

in Sustainable Food Processing

Qinghua Zeng
Feng Kong
Yue Li
Xingfeng Guo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.991888

884 views
4 citations

Original Research

Published on 04 Nov 2022

Study on anthocyanins from Lycium ruthenicum Murr via ultrasonic microwave synergistic extraction and its antioxidant properties

in Sustainable Food Processing

Yuhe Dong
Wenting Zhong
Chunmiao Yang
Yongze Zhang
Dongsheng Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1052499

1,051 views

Editorial

Published on 26 Oct 2022

Editorial: Bioprocess optimization: The potential of agro-food by-products

in Sustainable Food Processing

Leonardo Sepúlveda
Débora A. Campos
Liliana Londoño Hernández

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1055217

621 views

Original Research

Published on 26 Oct 2022

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

in Sustainable Food Processing

Catarina Moreira
Pedro Ferreira-Santos
José António Teixeira
Cristina M. R. Rocha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1011020

2,564 views
5 citations

Original Research

Published on 26 Oct 2022

Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics

in Sustainable Food Processing

Youyou Wang
Jian Yang
Shuan Yu
Haiyan Fu
Song He
Bin Yang
Tiegui Nan
Yuwei Yuan
Luqi Huang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1036892

1,153 views
5 citations

Original Research

Published on 20 Oct 2022

Building “First Expire, First Out” models to predict food losses at retail due to cold chain disruption in the last mile

in Sustainable Food Processing

Charles B. Herron
Laura J. Garner
Aftab Siddique
Tung-Shi Huang
Jesse C. Campbell
Shashank Rao
Amit Morey

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1018807

3,534 views
3 citations

Editorial

Published on 10 Oct 2022

Editorial: Advances on biopolymers derived from marine and agricultural products for sustainable food packaging applications

in Sustainable Food Processing

Danar Praseptiangga
I. Made Joni
Benny Tjahjono

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1040144

1,020 views
2 citations

Original Research

Published on 07 Oct 2022

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

in Sustainable Food Processing

Shan He
Yang Zhang
Caiqing Gu
Yixiao Wu
Muhammad Adil Farooq
David James Young
Jonathan Woon Chung Wong
Kun Chang
Bin Tian
Ankita Kumari

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997097

1,455 views
4 citations

Original Research

Published on 23 Sep 2022

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

in Sustainable Food Processing

Insha Zahoor
Nadira Anjum
Tariq Ahmad Ganaie
Farhana Mehraj Allai
Abdullah Ahmed Al-Ghamdi
Arshad Mehmood Abbasi
Sajad Ahmad Wani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1002396

1,356 views
2 citations

Review

Published on 23 Sep 2022

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

in Sustainable Food Processing

Sadia Hassan
Xin-An Zeng
Muhammad Kamran Khan
Muhammad Adil Farooq
Amjad Ali
Ankita Kumari
Mahwish
Abdul Rahaman
Tabussam Tufail
Atif Liaqat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997261

2,092 views
3 citations

Review

Published on 21 Sep 2022

Postbiotics: From emerging concept to application

in Sustainable Food Processing

Sunita Aggarwal
Vandana Sabharwal
Pragya Kaushik
Anushka Joshi
Aayushi Aayushi
Manjula Suri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887642

17,328 views
50 citations

Original Research

Published on 20 Sep 2022

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

in Sustainable Food Processing

Chuanhui Liao
Liguang Qiao
Xuanzheng Wang
Shanshan Lu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.988260

3,851 views
8 citations

Original Research

Published on 16 Sep 2022

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

in Sustainable Food Processing

Walimuni Kanchana Subhashini Mendis Abeysekera
Sewwandi Indrachapa Jayathilaka
Walimuni Prabhashini Kaushalya Mendis Abeysekera
Ilangasingha Gamlathge Nethmini Hansika Senevirathne
Nileththi Yasendra Jayanath
Galbada Arachchige Sirimal Premakumara
Danthasingha Chithra Mulacharige Susantha Indika Wijewardana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.884436

3,289 views
2 citations

Systematic Review

Published on 12 Sep 2022

Potential and unrealized future possibilities of browntop millet in the food sector

in Sustainable Food Processing

Shivani Singh
Sukhneet Suri
Ranjana Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.974126

14,101 views
12 citations

Original Research

Published on 07 Sep 2022

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

in Sustainable Food Processing

Bin Wang
Yukun Wang
Yongyan Huang
Yuanyuan Jiang
Jinming He
Yanhui Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1001362

1,834 views
6 citations

Original Research

Published on 02 Sep 2022

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

in Sustainable Food Processing

Hirosuke Sugahara
Sayaka Kato
Keitaro Nagayama
Koichi Sashihara
Yasushi Nagatomi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.965986

4,650 views
11 citations

Navigation group

Articles

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

Study on anthocyanins from Lycium ruthenicum Murr via ultrasonic microwave synergistic extraction and its antioxidant properties

Editorial: Bioprocess optimization: The potential of agro-food by-products

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics

Building “First Expire, First Out” models to predict food losses at retail due to cold chain disruption in the last mile

Editorial: Advances on biopolymers derived from marine and agricultural products for sustainable food packaging applications

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

Postbiotics: From emerging concept to application

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

Potential and unrealized future possibilities of browntop millet in the food sector

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives