Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 14 Aug 2024

Investigating bacterial diversity involved in the production of vegetable-based ethnic fermented food of North Bengal and their metabolic pathways with reverse ecology approach

in Sustainable Food Processing

Kriti Ghatani
Shankar Prasad Sha
Subarna Thapa
Indrani Sarkar
Gargi Sen
Arnab Sen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1322192

1,422 views

Review

Published on 31 Jul 2024

Valorization of animal waste proteins for agricultural, food production, and medicinal applications

in Sustainable Food Processing

Stopira Yannick Benz Boboua
Qingmei Wen
Lei Zhang
Yilu Chen
Jingmou Yu
Pu Chen
Yong Sun
Tao Zheng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1366333

5,393 views

Review

Published on 31 Jul 2024

Effect of extrusion cooking on physical and thermal properties of instant flours: a review

in Sustainable Food Processing

Remigio Yamid Pismag
Juan David Rivera
José Luis Hoyos
Jesús Eduardo Bravo
Diego Fernando Roa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1398908

2,701 views
1 citation

Original Research

Published on 24 Jul 2024

Annual variation in thermal and structural properties of yesso scallops (Mizuhopecten yessoensis) adductor muscle

in Sustainable Food Processing

Yuanyong Tian
Minghui Jiang
Zhuolin Wang
Chunhong Yuan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1357410

844 views

Original Research

Published on 23 Jul 2024

The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

in Sustainable Food Processing

Burcu Kaya
E. R. Kanishka B. Wijayarathna
Yonca Karagül Yüceer
Swarnima Agnihotri
Mohammad J. Taherzadeh
Taner Sar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1386519

2,164 views

Editorial

Published on 22 Jul 2024

Editorial: Alternative protein source for a sustainable and healthy nutrition

in Sustainable Food Processing

Carla Cavallo
Giovanbattista Califano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1451483

2,068 views

Editorial

Published on 19 Jul 2024

Editorial: Green technologies for the extraction of bioactive compounds, its use for the production of nanomaterials, and their application in the food industry

in Sustainable Food Processing

Tomás Jesús Madera-Santana
Carlos Gregorio Barreras-Urbina
Francisco Rodríguez-Félix
María Ancín

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1457532

733 views

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

1,403 views
1 citation

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

13,365 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

2,322 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

3,566 views
1 citation

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

2,325 views
3 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

3,072 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

1,237 views
3 citations

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

2,733 views
1 citation

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

950 views