Original Research

Published on 25 Oct 2023

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

in Sustainable Food Processing

Karen Sofia Muñoz-Pabon
Héctor Samuel Villada Castillo
José Luis Hoyos Concha
Alfredo A. Ayala Aponte
José Fernando Solanilla Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1265091

2,544 views

Original Research

Published on 24 Oct 2023

Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization

in Sustainable Food Processing

Sargun Malik
Azlin Mustapha
Kiruba Krishnaswamy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1233689

1,080 views

Original Research

Published on 23 Oct 2023

Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying

in Sustainable Food Processing

Suchada Maisont
Wisutthana Samutsri
Pemika Khamweera
Wuttichai Phae-ngam
Pichet Limsuwan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1145946

1,293 views
2 citations

Editorial

Published on 23 Oct 2023

Editorial: Fermentation and enzymatic processes for the production of functional food

in Sustainable Food Processing

Cid R. Gonzalez-Gonzalez
Guiomar Melgar-Lalanne
Diana Luazi Oliveira
Nasser Al-Habsi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1270631

812 views
1 citation

Editorial

Published on 23 Oct 2023

Editorial: Sustainable production of bioactive pigments, volume II

in Sustainable Food Processing

Wee Sim Choo
Laurent Dufossé
Lourdes Morales-Oyervides

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1300072

434 views

Review

Published on 19 Oct 2023

Application of omics technology in the storage and transportation of agricultural products

in Sustainable Food Processing

Lu Bai
Zixuan Zhang
XIn Peng
Zhiwei Gao
Yan Zhao
Kehong Liang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1249199

1,422 views
2 citations

Editorial

Published on 18 Oct 2023

Editorial: Sustainable processing and preservation of underutilized indigenous foods

in Sustainable Food Processing

Philippa C. Ojimelukwe
Patricia Lappe-Oliveras
Didier Bazile

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1286460

633 views

Original Research

Published on 13 Oct 2023

Substrate and fertigation management modulate microgreens production, quality and resource efficiency

in Sustainable Food Processing

Gabriele Paglialunga
Christophe El Nakhel
Simona Proietti
Stefano Moscatello
Alberto Battistelli
Luigi Formisano
Michele Ciriello
Marta Del Bianco
Stefania De Pascale
Youssef Rouphael

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1222914

1,336 views
1 citation

Original Research

Published on 10 Oct 2023

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

in Sustainable Food Processing

Mohamed K. Morsy
Sati Y. Al-Dalain
Moawiya A. Haddad
Mohamed Diab
Elsayed M. Abd-Elaaty
Ahmed Abdeen
Samah F. Ibrahim
Mustafa Shukry
Ioan Banatean-Dunea
Liana Fericean

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1267075

2,544 views
3 citations

Original Research

Published on 09 Oct 2023

Loss of beef during primary production at Swedish farms 2002–2021

in Sustainable Food Processing

Ingrid Strid
Maria Jacobsen
Karin Alvåsen
Jesper Rydén

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1171865

1,982 views

Systematic Review

Published on 05 Oct 2023

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

in Sustainable Food Processing

Marta Appiani
Camilla Cattaneo
Monica Laureati

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1268068

7,820 views
15 citations

Original Research

Published on 05 Oct 2023

Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films

in Sustainable Food Processing

Malak Angor

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1253280

605 views

Original Research

Published on 26 Sep 2023

Artificial intelligence in postharvest agriculture: mapping a research agenda

in Sustainable Food Processing

Tobi Fadiji
Tebogo Bokaba
Olaniyi Amos Fawole
Hossana Twinomurinzi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1226583

4,275 views
3 citations

Original Research

Published on 20 Sep 2023

Fermentation quality, aerobic stability, and microbiome structure and function of Caragana korshinskii silage inoculated with/without Lactobacillus rhamnosus or Lactobacillus buchneri

in Sustainable Food Processing

Baiyila Wu
Juanjuan Ai
Tiyu Li
Weize Qin
Zongfu Hu
Tuya Siqin
Tiemei Wu
Chao Wang
Huaxin Niu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1255936

859 views
6 citations

Original Research

Published on 20 Sep 2023

Developing active chitosan-based edible film for extending the shelf life of guacamole

in Sustainable Food Processing

Monserrat Mora-Sánchez
Paola Hernández-Carranza
Carolina Ramírez-López
Irving Israel Ruiz-López
Carlos Enrique Ochoa-Velasco

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1254337

1,289 views
1 citation

Original Research

Published on 15 Sep 2023

Peptidomics approaches to the discovery and ACE inhibitory effect of casein peptides derived from fermented bovine milk by kefir grains

in Sustainable Food Processing

Bo Wang
Shan Xiao
Yanxue Cai
Xuan Chen
Jihui Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1208970

1,176 views
2 citations

Navigation group

Articles

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization

Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying

Editorial: Fermentation and enzymatic processes for the production of functional food

Editorial: Sustainable production of bioactive pigments, volume II

Application of omics technology in the storage and transportation of agricultural products

Editorial: Sustainable processing and preservation of underutilized indigenous foods

Substrate and fertigation management modulate microgreens production, quality and resource efficiency

Curcumin nanoparticles as a natural antioxidant and antimicrobial preservative against foodborne pathogens in processed chicken fingers

Loss of beef during primary production at Swedish farms 2002–2021

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Investigating fat reduction absorption and sensory properties for Kubeh during deep frying using carob as coating films

Artificial intelligence in postharvest agriculture: mapping a research agenda

Fermentation quality, aerobic stability, and microbiome structure and function of Caragana korshinskii silage inoculated with/without Lactobacillus rhamnosus or Lactobacillus buchneri

Developing active chitosan-based edible film for extending the shelf life of guacamole

Peptidomics approaches to the discovery and ACE inhibitory effect of casein peptides derived from fermented bovine milk by kefir grains