Review

Published on 21 Jul 2020

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

in Sustainable Food Processing

Chidambaram Kulandaisamy Venil
Laurent Dufossé
Ponnuswamy Renuka Devi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00100

46,390 views
101 citations

Original Research

Published on 21 Jul 2020

Studies on Extraction and Stability of C-Phycoerythrin From a Marine Cyanobacterium

in Sustainable Food Processing

Tonmoy Ghosh
Sandhya Mishra

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00102

5,786 views
24 citations

Original Research

Published on 03 Jul 2020

The Effect of Acid Sanitizers on the Microbiome of Re-use Water

in Sustainable Food Processing

Kristina M. Feye
Andrew C. Micchichi
Peter M. Rubinelli
Carl J. Knueven
Dale R. Thompson
Michael H. Kogut
Steven C. Ricke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00085

2,475 views
2 citations

Original Research

Published on 23 Jun 2020

Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients

in Sustainable Food Processing

Domenico Azzollini
Amber van Iwaarden
Catriona M. M. Lakemond
Vincenzo Fogliano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00080

8,509 views
8 citations

Original Research

Published on 05 Jun 2020

Investigation of Food Supply Chain Sustainability Performance for Turkey's Food Sector

in Sustainable Food Processing

Emel Yontar
Süleyman Ersöz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00068

15,792 views
21 citations

Systematic Review

Published on 13 May 2020

A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food

in Sustainable Food Processing

Erin Young
Miranda Mirosa
Phil Bremer

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00063

20,997 views
65 citations

Editorial

Published on 06 May 2020

Editorial: Sustainable Processing Innovations for Foods

in Sustainable Food Processing

Cristobal N. Aguilar
Lourdes Maria Correa Cabral
Paula Jauregi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00057

2,228 views
1 citation

Original Research

Published on 24 Apr 2020

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

in Sustainable Food Processing

Fatima Reyes-Jurado
Ricardo Munguía-Pérez
Teresa Soledad Cid-Pérez
Paola Hernández-Carranza
Carlos Enrique Ochoa-Velasco
Raúl Avila-Sosa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00036

2,584 views
8 citations

Original Research

Published on 22 Apr 2020

Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

in Sustainable Food Processing

Francisco López-Gálvez
Juan A. Tudela
Maria I. Gil
Ana Allende

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00042

3,902 views
3 citations

Original Research

Published on 31 Mar 2020

Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

in Sustainable Food Processing

Anahí Levario-Gómez
Raúl Ávila-Sosa
Néstor Gutiérrez-Méndez
Aurelio López-Malo
Guadalupe Virginia Nevárez-Moorillón

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00034

3,531 views
9 citations

Original Research

Published on 20 Feb 2020

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

in Sustainable Food Processing

Marika Pellegrini
Chiara Rossi
Sara Palmieri
Francesca Maggio
Clemencia Chaves-López
Claudio Lo Sterzo
Antonello Paparella
Dario De Medici
Antonella Ricci
Annalisa Serio

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00014

4,528 views
21 citations

Original Research

Published on 07 Feb 2020

In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium

in Sustainable Food Processing

Diana Ibáñez-Peinado
Consuelo Pina-Pérez
Gema García-Carrión
Antonio Martínez
Dolores Rodrigo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00008

3,400 views
9 citations

Opinion

Published on 31 Jan 2020

Toward Sustaining Global Food Systems for the Future

in Sustainable Food Processing

Charles Odilichukwu R. Okpala

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.00003

4,311 views
9 citations

Perspective

Published on 22 Jan 2020

A Jewish Religious Perspective on Cellular Agriculture

in Sustainable Food Processing

Joel A. Kenigsberg
Ari Z. Zivotofsky

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00128

9,741 views
26 citations

Original Research

Published on 18 Dec 2019

Ammonia Induces a Myostatin-Mediated Atrophy in Mammalian Myotubes, but Induces Hypertrophy in Avian Myotubes

in Sustainable Food Processing

Rachel A. Stern
Srinivasan Dasarathy
Paul E. Mozdziak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00115

2,938 views
4 citations

Review

Published on 13 Nov 2019

Nanoemulsions and Their Potential Applications in Food Industry

in Sustainable Food Processing

Jamuna Bai Aswathanarayan
Ravishankar Rai Vittal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2019.00095

79,362 views
380 citations

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Articles

Bacterial Pigments: Sustainable Compounds With Market Potential for Pharma and Food Industry

Studies on Extraction and Stability of C-Phycoerythrin From a Marine Cyanobacterium

The Effect of Acid Sanitizers on the Microbiome of Re-use Water

Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients

Investigation of Food Supply Chain Sustainability Performance for Turkey's Food Sector

A Systematic Review of Consumer Perceptions of Smart Packaging Technologies for Food

Editorial: Sustainable Processing Innovations for Foods

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Use of Chlorine Dioxide to Treat Recirculated Process Water in a Commercial Tomato Packinghouse: Microbiological and Chemical Risks

Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium

Toward Sustaining Global Food Systems for the Future

A Jewish Religious Perspective on Cellular Agriculture

Ammonia Induces a Myostatin-Mediated Atrophy in Mammalian Myotubes, but Induces Hypertrophy in Avian Myotubes

Nanoemulsions and Their Potential Applications in Food Industry