Original Research

Published on 12 Jul 2024

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

in Sustainable Food Processing

Ao-Xin Chen
Fan-Bing Meng
Jia-Jia Li
Xiao-Chun Chen
Yun-Cheng Li
Li-Shi Jiang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432631

830 views

Review

Published on 10 Jul 2024

Review of the slaughter wastes and the meat by-products recycling opportunities

in Sustainable Food Processing

Ravshanbek S. Alibekov
Zaripa I. Alibekova
Asem R. Bakhtybekova
Farah S. Taip
Klara A. Urazbayeva
Ziba I. Kobzhasarova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1410640

5,651 views

Original Research

Published on 10 Jul 2024

Modeling the feasibility of fermentation-produced protein at a globally relevant scale

in Sustainable Food Processing

Andrew J. Fletcher
Nick W. Smith
Jeremy P. Hill
Warren C. McNabb

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1419259

1,533 views

Original Research

Published on 05 Jul 2024

Tracing the journey of elements from fish feed to Nile tilapia faeces to black soldier fly larvae: a comparative approach

in Sustainable Food Processing

Wael Yakti
Christopher Shaw
Marcus Müller
Inga Mewis
Werner Kloas
Christian Ulrichs

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1298885

1,227 views

Original Research

Published on 02 Jul 2024

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

in Sustainable Food Processing

Patricia Dahdah
Roberto Cabizza
Maria Grazia Farbo
Costantino Fadda
Alessandra Del Caro
Luigi Montanari
Georges Hassoun
Antonio Piga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1400339

1,235 views
2 citations

Original Research

Published on 01 Jul 2024

Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts

in Sustainable Food Processing

Lisa Woelken
Dagmara M. Weckowska
Carsten Dreher
Cornelia Rauh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1390720

1,756 views

Original Research

Published on 28 Jun 2024

Performance evaluation and analysis of different simple thermal modeling of greenhouse dryer

in Sustainable Food Processing

Egbal Elmsaad
Abdelnaser Omran
Abda Emam
Omer Elmahi
Baher Amer

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1304584

715 views

Original Research

Published on 19 Jun 2024

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

in Sustainable Food Processing

Oznur Oztuna Taner
Andaç Batur Çolak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1344370

1,051 views

Original Research

Published on 18 Jun 2024

Developmental ability of Hanwoo muscle satellite cells under culture conditions mimicking the in vivo environment

in Sustainable Food Processing

Gyutae Park
Sanghun Park
Sehyuk Oh
Sol-Hee Lee
Jungseok Choi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1399801

611 views

Editorial

Published on 18 Jun 2024

Editorial: Exploring sustainable strategies for active compounds from low-quality crops: extraction, package, and development

in Sustainable Food Processing

Kaiyun Luo
Zheng Feei Ma
Jinyan Gong
Caili Fu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413454

315 views

Original Research

Published on 13 Jun 2024

Fabrication of magnetic molecularly imprinted polymer-based covalent–noncovalent synergistic imprinting strategies for the highly specific enrichment of luteolin from honeysuckle

in Sustainable Food Processing

Liping Zhang
Peizhi Hao
Yifan He
Shujing Li
Tian Li
Lan Wang
Suna He

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413458

374 views
1 citation

Original Research

Published on 12 Jun 2024

Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits

in Sustainable Food Processing

Maged Mohammed
Nashi K. Alqahtani
Salim A. Ali

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1403164

2,840 views

Original Research

Published on 06 Jun 2024

High-precision apple recognition and localization method based on RGB-D and improved SOLOv2 instance segmentation

in Sustainable Food Processing

Shixi Tang
Zilin Xia
Jinan Gu
Wenbo Wang
Zedong Huang
Wenhao Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1403872

487 views
1 citation

Original Research

Published on 05 Jun 2024

Extraction of phenolic compounds from lucuma (Pouteria lucuma) seeds with natural deep eutectic solvents: modelling using response surface methodology and artificial neural networks

in Sustainable Food Processing

Gustavo Puma-Isuiza
Juliana María García-Chacón
Coralia Osorio
Indira Betalleluz-Pallardel
Jorge Chue
Marianela Inga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1401825

1,567 views

Original Research

Published on 03 Jun 2024

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

in Sustainable Food Processing

Kanako Hashimoto
Tokifusa Kawashima
Yuko Murata
Shintaro Imamura
Takuya Seko
Kenji Ishihara

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1356673

420 views

Original Research

Published on 30 May 2024

More sustainable use of aquaculture cleaner fish: collagen-rich protein hydrolysates from lumpfish (Cyclopterus lumpus) – effects of biomass, pretreatment, and enzyme choice

in Sustainable Food Processing

Kjersti Lian
Ingrid Maribu
Tone Mari Rode
Marte Jenssen
Birthe Vang
Runar Gjerp Solstad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1346548

762 views

Navigation group

Articles

Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum

Review of the slaughter wastes and the meat by-products recycling opportunities

Modeling the feasibility of fermentation-produced protein at a globally relevant scale

Tracing the journey of elements from fish feed to Nile tilapia faeces to black soldier fly larvae: a comparative approach

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Toward an innovation radar for cultivated meat: exploring process technologies for cultivated meat and claims about their social impacts

Performance evaluation and analysis of different simple thermal modeling of greenhouse dryer

Dairy factory milk product processing and sustainable of the shelf-life extension with artificial intelligence: a model study

Developmental ability of Hanwoo muscle satellite cells under culture conditions mimicking the in vivo environment

Editorial: Exploring sustainable strategies for active compounds from low-quality crops: extraction, package, and development

Fabrication of magnetic molecularly imprinted polymer-based covalent–noncovalent synergistic imprinting strategies for the highly specific enrichment of luteolin from honeysuckle

Development, RSM-based modeling, and process optimization of an ultrasonic coating system for extending the storage life of fresh fruits

High-precision apple recognition and localization method based on RGB-D and improved SOLOv2 instance segmentation

Extraction of phenolic compounds from lucuma (Pouteria lucuma) seeds with natural deep eutectic solvents: modelling using response surface methodology and artificial neural networks

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

More sustainable use of aquaculture cleaner fish: collagen-rich protein hydrolysates from lumpfish (Cyclopterus lumpus) – effects of biomass, pretreatment, and enzyme choice