Editorial
Published on 26 Mar 2021
Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.652644
- 1,828 views
- 2 citations
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371 articles
Articles
Review
Published on 22 Mar 2021
The Realm of Microbial Pigments in the Food Color Market
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.603892
- 14,392 views
- 50 citations
Original Research
Published on 19 Mar 2021
Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.641858
- 4,052 views
- 10 citations
Review
Published on 18 Mar 2021
Agro-Industrial Residues: Eco-Friendly and Inexpensive Substrates for Microbial Pigments Production
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.589414
- 14,264 views
- 85 citations
Original Research
Published on 18 Feb 2021
Pyrolysis Study of Different Fruit Wastes Using an Aspen Plus Model
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.604001
- 9,614 views
- 30 citations
Original Research
Published on 15 Feb 2021
Bioactive Pigments of Monascus purpureus Attributed to Antioxidant, HMG-CoA Reductase Inhibition and Anti-atherogenic Functions
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.590427
- 4,564 views
- 10 citations
Original Research
Published on 09 Feb 2021
Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2021.606688
- 2,561 views
- 8 citations
Original Research
Published on 28 Jan 2021
Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.606845
- 4,817 views
- 21 citations
Review
Published on 26 Jan 2021
Utilization of Food Processing By-products in Extrusion Processing: A Review
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.603751
- 23,881 views
- 70 citations
Review
Published on 18 Jan 2021
Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.588534
- 7,876 views
- 10 citations
Mini Review
Published on 14 Jan 2021
Water-in-Oleogel Emulsions—From Structure Design to Functionality
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.566445
- 5,990 views
- 16 citations
Review
Published on 14 Jan 2021
Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.593259
- 7,956 views
- 30 citations
Editorial
Published on 13 Jan 2021
Editorial: Microbiological Risks in Food Processing
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.630598
- 4,169 views
- 5 citations
Original Research
Published on 18 Dec 2020
Characterization of Prodiginine Pathway in Marine Sponge-Associated Pseudoalteromonas sp. PPB1 in Hilo, Hawai‘i
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.600201
- 2,847 views
- 1 citation
Original Research
Published on 30 Nov 2020
Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.559510
- 3,902 views
- 8 citations
Mini Review
Published on 26 Nov 2020
Marine Bacteria Is the Cell Factory to Produce Bioactive Pigments: A Prospective Pigment Source in the Ocean
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2020.589655
- 8,842 views
- 18 citations