Frontiers in Food Science and Technology

Mini Review

Published on 04 Jan 2023

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

in Food Biotechnology

Sarina Abdul Halim-Lim
Azan Azuwan Baharuddin
Anass Cherrafi
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Harsimran Singh Sodhi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1057652

5,309 views
4 citations

Review

Published on 22 Dec 2022

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

in Food Safety and Quality Control

Alison Lacombe
Irwin A. Quintela
Yen-Te Liao
Vivian C.H. Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1068690

4,844 views
9 citations

Original Research

Published on 15 Dec 2022

Data mining for prediction and interpretation of bacterial population behavior in food

in Food Safety and Quality Control

Junpei Hosoe
Junya Sunagawa
Shinji Nakaoka
Shige Koseki
Kento Koyama

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.979028

3,367 views

Original Research

Published on 14 Dec 2022

Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms

in Food Packaging and Preservation

Hippolyte T. Mouafo
Jorelle J. B. Adjele
Raïssa H. Hell
Annick M. B. Baomog
Alex D. Tchuenchieu
Junior A. N. Kamgnia
Linda Manet
Patrice Bonny
Roger M. M. Baleba
Gabriel N. Medoua

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1060880

8,024 views
3 citations

Mini Review

Published on 01 Dec 2022

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

in Food Characterization

Dahryn Andilla Augustine
Grace-Anne Bent

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072675

9,216 views
12 citations

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

in Food Characterization

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

6,652 views
15 citations

Original Research

Published on 30 Nov 2022

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

in Food Biotechnology

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

3,762 views
3 citations

Original Research

Published on 25 Nov 2022

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

in Food Process Design and Engineering

Zhiyu Zhao
Nazimah Hamid
Liuyi Qian
Noemi Gutierrez-Maddox
Rothman Kam
Kevin Kantono
Kelvin Wang
Jun Lu
Thao T. Le

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.986868

3,924 views
5 citations

Editorial

Published on 21 Nov 2022

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

in Food Characterization

Patricia Arcia
Isabel Hernando

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072695

1,004 views
1 citation

Brief Research Report

Published on 09 Nov 2022

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

in Food Safety and Quality Control

Jose O Garcia
Surabhi Wason
Jeyamkondan Subbiah
Joseph Eifert
Laura K. Strawn
Monica A. Ponder

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1033814

1,819 views
5 citations

Mini Review

Published on 26 Oct 2022

Fermented foods as alternative functional foods during post-pandemic in Asia

in Food Biotechnology

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Nurul Aqilah Mohd Zaini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1047970

4,072 views
6 citations

Review

Published on 24 Oct 2022

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

in Food Process Design and Engineering

Maksym Bazhal
Tatiana Koutchma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1040396

5,853 views
9 citations

Review

Published on 20 Oct 2022

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

in Food Biotechnology

Kriti Ghatani
Subarna Thapa
Priya Chakraborty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.955990

2,972 views
2 citations

Original Research

Published on 19 Oct 2022

Physicochemical characterization of microwave-stabilized rice bran oil from Ethiopian small-scale rice-processing plants

in Food Packaging and Preservation

Lemessa Etana Bultum
Shimelis Admasu Emire
Lemma Teshome Tufa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011445

3,259 views
4 citations

Mini Review

Published on 19 Oct 2022

The role of perireceptor events in flavor perception

in Food Characterization

Valentin Boichot
Mariam Muradova
Clément Nivet
Alena Proskura
Jean-Marie Heydel
Marie-Chantal Canivenc-Lavier
Francis Canon
Fabrice Neiers
Mathieu Schwartz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989291

2,294 views
9 citations

Original Research

Published on 10 Oct 2022

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

in Food Process Design and Engineering

Essam Hebishy
Marianne Le Berre
Shane V. Crowley
James A. O’Mahony

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1032373

1,713 views