Original Research

Published on 23 Nov 2020

Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

in Sustainable Food Processing

Aída Araceli Salgado-Nava
Ruth Hernández-Nava
Aurelio López-Malo
María Teresa Jiménez-Munguía

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.537091

2,196 views
10 citations

Original Research

Published on 17 Nov 2020

Integrating Internet of Things, Provenance, and Blockchain to Enhance Trust in Last Mile Food Deliveries

in Sustainable Food Processing

Milan Markovic
Naomi Jacobs
Konrad Dryja
Peter Edwards
Norval J. C. Strachan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.563424

7,849 views
18 citations

Review

Published on 10 Nov 2020

New Insights on the Use of Polyphenols as Natural Preservatives and Their Emerging Safety Concerns

in Sustainable Food Processing

Fred Kwame Ofosu
Eric Banan-Mwine Daliri
Fazle Elahi
Ramachandran Chelliah
Byong-Hoon Lee
Deog-Hwan Oh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.525810

12,786 views
70 citations

Original Research

Published on 05 Nov 2020

Isolation and Characterization of Listeria monocytogenes Phage vB_LmoH_P61, a Phage With Biocontrol Potential on Different Food Matrices

in Sustainable Food Processing

Edel Stone
Antoine Lhomet
Horst Neve
Irene R. Grant
Katrina Campbell
Olivia McAuliffe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.521645

6,829 views
9 citations

Mini Review

Published on 22 Oct 2020

Structuring Edible Oils With Fumed Silica Particles

in Sustainable Food Processing

Catherine P. Whitby

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.585160

6,871 views
19 citations

Original Research

Published on 21 Oct 2020

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

in Sustainable Food Processing

Patricia Esquivel
María Viñas
Christof B. Steingass
Maike Gruschwitz
Eric Guevara
Reinhold Carle
Ralf M. Schweiggert
Víctor M. Jiménez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.590597

7,880 views
36 citations

Original Research

Published on 15 Oct 2020

Polymyxin Resistant Bacteria in Australian Poultry

in Sustainable Food Processing

David C. Bean
Sarah M. Wigmore
Muhd Haziq F. Abdul Momin
David W. Wareham

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.550318

2,903 views
9 citations

Original Research

Published on 06 Oct 2020

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

in Sustainable Food Processing

William R. Dixon
Evelyn G. Watts
John A. King
Xing Fu
Louise Wicker

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.569790

4,034 views
3 citations

Mini Review

Published on 30 Sep 2020

Natural Pigments of Microbial Origin

in Sustainable Food Processing

Maria Elisa Pailliè-Jiménez
Paolo Stincone
Adriano Brandelli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.590439

18,083 views
66 citations

Original Research

Published on 22 Sep 2020

Bactericidal Effects of Exiguobacterium sp GM010 Pigment Against Food-Borne Pathogens

in Sustainable Food Processing

Krishna-Prashanth Ramesh Mekala
Saritha G. Pandit
Mohan A. Dhale

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00142

2,833 views
9 citations

Mini Review

Published on 15 Sep 2020

A Critical Review of the Last 10 Years of Oleogels in Food

in Sustainable Food Processing

Clifford Park
Farnaz Maleky

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00139

14,094 views
38 citations

Original Research

Published on 11 Sep 2020

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

in Sustainable Food Processing

Gilda Avendaño-Vásquez
Anaid De la Peña-Gil
Maria E. Charó-Alvarado
Miriam A. Charó-Alonso
Jorge F. Toro-Vazquez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00132

3,134 views
13 citations

Original Research

Published on 04 Sep 2020

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

in Sustainable Food Processing

Maryna De Wit
Alba Du Toit
Gernot Osthoff
Arno Hugo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00133

6,488 views
17 citations

Review

Published on 31 Aug 2020

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

in Sustainable Food Processing

Raychel E. Santo
Brent F. Kim
Sarah E. Goldman
Jan Dutkiewicz
Erin M. B. Biehl
Martin W. Bloem
Roni A. Neff
Keeve E. Nachman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00134

136,386 views
211 citations

Mini Review

Published on 06 Aug 2020

Recent Advances in Understanding and Use of Oleofoams

in Sustainable Food Processing

Anne-Laure Fameau
Arnaud Saint-Jalmes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00110

4,687 views
38 citations

Original Research

Published on 24 Jul 2020

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

in Sustainable Food Processing

Santiago Bascuas
Ana Salvador
Isabel Hernando
Amparo Quiles

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00111

5,517 views
16 citations

Navigation group

Articles

Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

Integrating Internet of Things, Provenance, and Blockchain to Enhance Trust in Last Mile Food Deliveries

New Insights on the Use of Polyphenols as Natural Preservatives and Their Emerging Safety Concerns

Isolation and Characterization of Listeria monocytogenes Phage vB_LmoH_P61, a Phage With Biocontrol Potential on Different Food Matrices

Structuring Edible Oils With Fumed Silica Particles

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Polymyxin Resistant Bacteria in Australian Poultry

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Natural Pigments of Microbial Origin

Bactericidal Effects of Exiguobacterium sp GM010 Pigment Against Food-Borne Pathogens

A Critical Review of the Last 10 Years of Oleogels in Food

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Antioxidant Content, Capacity and Retention in Fresh and Processed Cactus Pear (Opuntia ficus-indica and O. robusta) Fruit Peels From Different Fruit-Colored Cultivars

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Recent Advances in Understanding and Use of Oleofoams

Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability