Original Research

Published on 30 Mar 2022

The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

in Sustainable Food Processing

Bambang Admadi Harsojuwono
I. Wayan Arnata
Amna Hartiati
Yohanes Setiyo
Sayi Hatiningsih
Luh Suriati

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.844485

1,423 views
5 citations

Original Research

Published on 25 Mar 2022

Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

in Sustainable Food Processing

Alemu Degwale
Fentahun Asrat
Kefale Eniyew
Derajew Asres
Tiru Tesfa
Asrat Ayalew

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.839385

7,289 views
8 citations

Review

Published on 21 Mar 2022

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

in Sustainable Food Processing

Melchor Arellano-Plaza
Jesús Bernardo Paez-Lerma
Nicolás Oscar Soto-Cruz
Manuel R. Kirchmayr
Anne Gschaedler Mathis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.832532

29,070 views
21 citations

Original Research

Published on 15 Mar 2022

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

in Sustainable Food Processing

Fernando Ramos-Escudero
Raquel B. Gómez-Coca
Ana María Muñoz
Luciana De La Fuente-Carmelino
María del Carmen Pérez-Camino

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.843772

2,610 views
8 citations

Editorial

Published on 14 Mar 2022

Editorial: Sustainable Production of Ethnic Alcoholic Beverages

in Sustainable Food Processing

Nicolás O. Soto-Cruz
Manuel R. Kirchmayr
Avinash Sharma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.864700

866 views

Original Research

Published on 09 Mar 2022

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

in Sustainable Food Processing

Vicente Ortiz-Gómez
Alejandro Fernández-Quintero
Diego Fernando Roa-Acosta
Jesús Eduardo Bravo-Gómez
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.851433

2,716 views
3 citations

Original Research

Published on 03 Mar 2022

Metabolome Analysis of Banana (Musa acuminata) Treated With Chitosan Coating and Low Temperature Reveals Different Mechanisms Modulating Delayed Ripening

in Sustainable Food Processing

Anjaritha Aulia Rizky Parijadi
Kana Yamamoto
Muhammad Maulana Malikul Ikram
Fenny M. Dwivany
Ketut Wikantika
Sastia Prama Putri
Eiichiro Fukusaki

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.835978

6,280 views
14 citations

Original Research

Published on 03 Mar 2022

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

in Sustainable Food Processing

Karen Sofia Muñoz-Pabon
Astrid Soraya Parra-Polanco
Diego Fernando Roa-Acosta
Jose Luis Hoyos-Concha
Jesus Eduardo Bravo-Gomez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.852224

3,186 views
20 citations

Editorial

Published on 22 Feb 2022

Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

in Sustainable Food Processing

Guadalupe Virginia Nevárez-Moorillón
Zainul Akmar Zakaria
Lilia Arely Prado-Barragán
Cristóbal N. Aguilar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.856361

2,481 views
5 citations

Original Research

Published on 21 Feb 2022

Eco-Innovations Transition of Agri-food Enterprises Into a Circular Economy

in Sustainable Food Processing

Manal Hamam
Mario D'Amico
Carla Zarbà
Gaetano Chinnici
József Tóth

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.845420

5,045 views
12 citations

Original Research

Published on 17 Feb 2022

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

in Sustainable Food Processing

Makuachukwu Gabriel Ojide
Suraju Adegbite
Thierry Tran
Luis Alejandro Taborda
Arnaud Chapuis
Simon Lukombo
Edmond Totin
Murat Sartas
Marc Schut
Luis Augusto Becerra Lopez-Lavalle

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.771639

5,201 views
5 citations

Original Research

Published on 15 Feb 2022

Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating

in Sustainable Food Processing

Luh Suriati
I. Made Supartha Utama
Bambang Admadi Harsojuwono
Ida Bagus Wayan Gunam

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.831671

4,428 views
5 citations

Review

Published on 04 Feb 2022

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

in Sustainable Food Processing

Truong Dang Le
Thanh Viet Nguyen
Nguyen Van Muoi
Ha Thanh Toan
Nguyen Mai Lan
Tri Nhut Pham

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.799431

26,832 views
12 citations

Original Research

Published on 28 Jan 2022

Hermetic Bags for the Storage of Maize: Perspectives on Economics, Food Security and Greenhouse Gas Emissions in Different Sub-Saharan African Countries

in Sustainable Food Processing

Bert Dijkink
Jan Broeze
Martijntje Vollebregt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.767089

5,426 views
7 citations

Review

Published on 14 Jan 2022

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

in Sustainable Food Processing

Antonio Raffo
Flavio Paoletti

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.681459

18,309 views
42 citations

Original Research

Published on 13 Jan 2022

Electrohydrodynamic Drying in Agribusiness: Literature Review

in Sustainable Food Processing

Kevin Daniel Ciprian Foronda
Delcy Camila Gafaro Garcés
Laura Restrepo Rendón
Yeyner Yamphier Mendoza Alvites
Joana Paola Ricardo Sagra
Gina Lia Orozco Mendoza
Jhon Wilder Zartha Sossa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.761297

4,255 views
3 citations

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Articles

The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

Editorial: Sustainable Production of Ethnic Alcoholic Beverages

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

Metabolome Analysis of Banana (Musa acuminata) Treated With Chitosan Coating and Low Temperature Reveals Different Mechanisms Modulating Delayed Ripening

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

Eco-Innovations Transition of Agri-food Enterprises Into a Circular Economy

Processors' Experience in the Use of Flash Dryer for Cassava-derived Products in Nigeria

Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating

Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest

Hermetic Bags for the Storage of Maize: Perspectives on Economics, Food Security and Greenhouse Gas Emissions in Different Sub-Saharan African Countries

Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective

Electrohydrodynamic Drying in Agribusiness: Literature Review