Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 01 Nov 2024

Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

in Sustainable Food Processing

Jiayi Lin
Yixiao Wu
Hao Wang
Matt Jellicoe
Shan He
David J. Young
Suresh Thennadil
Colin L. Raston
Charles Brennan
Bin Tian

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445762

748 views

Editorial

Published on 21 Oct 2024

Editorial: The aquatic product processing and by-product utilization

in Sustainable Food Processing

Shi Wenzheng
Yuan Chunhong
Liu Shucheng
Ren Dandan
Hou Hu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1498642

486 views

Original Research

Published on 17 Oct 2024

Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807

in Sustainable Food Processing

Mana Rezavand Hesari
Saber Amiri
Amirhossein Asianezhad
Amin Khalili
Thao M. Ho
Per E. J. Saris
Amin Yousefvand

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1487005

707 views

Original Research

Published on 11 Oct 2024

Challenges and opportunities in geographical indication registered gastronomic products: Erzurum Rosette

in Sustainable Food Processing

Erkan Denk

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1460663

1,668 views

Original Research

Published on 08 Oct 2024

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

in Sustainable Food Processing

Muhammad Zubair Khalid
Hafiza Saima
Muhammad Tahir Nadeem
Kanza Saeed
Muhammad Sajid Arshad
Waseem Khalid
Hamad Rafique
Muqaddas Fatima
Tawfiq Alsulami
Abdulhakeem Alzahrani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1472110

2,937 views

Original Research

Published on 03 Oct 2024

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

in Sustainable Food Processing

Yurong Li
Long Guo
Xiaoxue Mao
Chen Ji
Wenji Li
Zhiqin Zhou

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1474760

856 views

Original Research

Published on 02 Oct 2024

The effect of composite edible coatings on the postharvest quality of “Hass” avocado fruit treated at different harvest maturities

in Sustainable Food Processing

Sibonelo Ngubane
Samson Z. Tesfay
Lembe S. Magwaza
Asanda Mditshwa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473731

3,959 views
2 citations

Original Research

Published on 18 Sep 2024

Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry

in Sustainable Food Processing

Oznur Oztuna Taner

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1450653

1,007 views

Original Research

Published on 16 Sep 2024

Evaluation and comparison of energy use efficiency among cucumber greenhouses

in Sustainable Food Processing

Samira Behroozeh
Dariush Hayati
Ezatollah Karami
Seyed Mehdi Nassiri
Kurosh Rezaei-Moghaddam

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1427530

1,603 views
1 citation

Original Research

Published on 13 Sep 2024

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

in Sustainable Food Processing

Khaled Al-Marazeeq
Mohammed Saleh
Malak Angor
Youngseung Lee

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445206

1,066 views
1 citation

Original Research

Published on 11 Sep 2024

Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS

in Sustainable Food Processing

Qiwei Wang
Daliang Shi
Jiajing Hu
Jiahao Tang
Xianxiu Zhou
Lilei Wang
Jialing Xie
Yongwen Jiang
Haibo Yuan
Yanqin Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1436542

1,080 views

Original Research

Published on 05 Sep 2024

Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation

in Sustainable Food Processing

Xu Hui
Randy Kwaku Amponsah
Samuel Antwi
Patrick Kweku Gbolonyo
Moses Agyemang Ameyaw
Geoffrey Bentum-Micah
Edward Oppong Adjei

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1364052

5,702 views

Original Research

Published on 29 Aug 2024

Visual detection of chlorpyrifos pesticide residues in foodstuffs using a colorimetric indicator based on copper nanoparticles

in Sustainable Food Processing

Mahdieh Sheikh
Hajar Shekarchizadeh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1454082

1,507 views

Original Research

Published on 22 Aug 2024

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

in Sustainable Food Processing

Priti Mudgil
Feyisola Fisayo Ajayi
Aysha Saleh Alyafei
Pei-Gee Yap
Chee-Yuen Gan
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443708

2,440 views
1 citation

Review

Published on 21 Aug 2024

Analyzing the complexity of animal products’ processing and its impact on sustainability

in Sustainable Food Processing

Arno Germond
Anthony Fardet
Carlos Álvarez García
Mike Boland
Hong Ming Hoang
Anne-Maria Mullen
Lovedeep Kaur

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1424282

1,886 views

Original Research

Published on 15 Aug 2024

Effects of different drying techniques on sea buckthorn pomace: comprehensive assessment of drying characteristics, physicochemical properties, and odor

in Sustainable Food Processing

Xiang Zhou
Xiaoqiang Zhang
Xinyu Liu
Xinyu Ji
Qian Zhang
Xuhai Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1434121

2,817 views
1 citation