Original Research

Published on 31 Aug 2023

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

in Sustainable Food Processing

María Paula Polo-Muñoz
Miguel Ángel Garcia-Parra
Diego Fernando Roa-Acosta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1222277

1,091 views
2 citations

Original Research

Published on 24 Aug 2023

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

in Sustainable Food Processing

Phunsiri Suthiluk
Matchima Naradisorn
Sutthiwal Setha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1253597

922 views

Original Research

Published on 21 Aug 2023

Towards a circular economy: fabrication and characterization of biodegradable plates from sugarcane waste

in Sustainable Food Processing

Yara Hossam
Irene S. Fahim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1220324

9,706 views
2 citations

Original Research

Published on 21 Aug 2023

Evaluation of different Terminalia chebula varieties and development of functional muffins

in Sustainable Food Processing

Ejaz Khalil
Muhammad Tauseef Sultan
Waseem Khalid
Muhammad Zubair Khalid
Muhammad Abdul Rahim
Samavia Rashid Saleem
Marian-Ilie Luca
Costel Mironeasa
Ana Batariuc
Mădălina Ungureanu-Iuga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1227851

2,628 views
1 citation

Review

Published on 03 Aug 2023

Current trends in biopolymers for food packaging: a review

in Sustainable Food Processing

Martín Esteban González-López
Sergio de Jesús Calva-Estrada
Misael Sebastián Gradilla-Hernández
Paloma Barajas-Álvarez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1225371

14,763 views
27 citations

Original Research

Published on 03 Aug 2023

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

in Sustainable Food Processing

Ganesh N. Shelke
Vikram P. Kad
Govind B. Yenge
Ritu B. Kukde
Sudama R. Kakade
Sati Y. Al-Dalain
Moawiya A. Haddad
Ahmed Abdeen
Samah F. Ibrahim
Adel Abdelkhalek

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1243477

1,767 views
1 citation

Original Research

Published on 02 Aug 2023

Consumer complaints about food packaging

in Sustainable Food Processing

Anna-Sophia Bauer
Krisztina Rita Dörnyei
Victoria Krauter

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1047451

6,212 views
1 citation

Original Research

Published on 31 Jul 2023

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

in Sustainable Food Processing

Mohammad Alrosan
Thuan-Chew Tan
Azhar Mat Easa
Sana Gammoh
Muhammad H. Alu'datt
Carole C. Tranchant
Ali Madi Almajwal
Sofyan Maghaydah
Mohammed Ali Dheyab
Mahmood S. Jameel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1174597

1,705 views

Original Research

Published on 28 Jul 2023

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

in Sustainable Food Processing

Luis Alfredo Espinoza-Espinoza
Carlos Eduardo Juárez-Ojeda
Luis Alberto Ruiz-Flores
Luz Arelis Moreno-Quispe
Mirtha Susana Anaya-Palacios
Haydée Cárdenas-Quintana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204349

1,381 views
2 citations

Correction

Published on 25 Jul 2023

Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

in Sustainable Food Processing

Shivani Singh
Sukhneet Suri
Ranjana Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1247312

648 views

Original Research

Published on 21 Jul 2023

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

in Sustainable Food Processing

Yu-Tsung Cheng
Ping-Hsiu Huang
Wen-Chien Lu
Sheng-Che Chu
Pei-Ming Wang
Wen-Chien Ko
Po-Hsien Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1158953

2,219 views
8 citations

Original Research

Published on 20 Jul 2023

Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels

in Sustainable Food Processing

Duried Alwazeer
Muhammed Allam Elnasanelkasim
Ayhan Çiğdem
Tunahan Engin
Tyler W. LeBaron

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1223027

1,642 views
8 citations

Original Research

Published on 20 Jul 2023

A techno-economic model of mycoprotein production: achieving price parity with beef protein

in Sustainable Food Processing

Derrick Risner
Karen A. McDonald
Carl Jones
Edward S. Spang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204307

7,245 views
8 citations

Original Research

Published on 18 Jul 2023

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

in Sustainable Food Processing

Michela Cannas
Paola Conte
Antonio Piga
Alessandra Del Caro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1215809

2,751 views
4 citations

Original Research

Published on 18 Jul 2023

Preparation of alkali-soluble polysaccharide from Clausena lansium (Lour.) Skeels and its effects on properties of chitosan-based edible film

in Sustainable Food Processing

Yuan-Yuan Ren
Juan-Li Fang
Rui-Zhi Gong
Zi-Ling Xiang
Peng-Peng Sun

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1185951

784 views
3 citations

Original Research

Published on 13 Jul 2023

Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications

in Sustainable Food Processing

Fatma A. Al-Malki
Zahra S. Al-Kharousi
Nejib Guizani
Ismail M. Al-Bulushi
Abdullah M. Al-Sadi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1142152

1,755 views
2 citations

Navigation group

Articles

Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Towards a circular economy: fabrication and characterization of biodegradable plates from sugarcane waste

Evaluation of different Terminalia chebula varieties and development of functional muffins

Current trends in biopolymers for food packaging: a review

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

Consumer complaints about food packaging

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels

A techno-economic model of mycoprotein production: achieving price parity with beef protein

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

Preparation of alkali-soluble polysaccharide from Clausena lansium (Lour.) Skeels and its effects on properties of chitosan-based edible film

Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications