Frontiers in Food Science and Technology

Original Research

Published on 07 Oct 2022

Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food

in Food Safety and Quality Control

Steve Zhang
Firnaaz Ahamed
Hyun-Seob Song

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.996399

1,465 views
2 citations

Hypothesis and Theory

Published on 07 Oct 2022

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

in Food Process Design and Engineering

Tyler W. LeBaron
Randy Sharpe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1007001

11,790 views
10 citations

Original Research

Published on 05 Oct 2022

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

in Food Process Design and Engineering

Atefeh Dasht Peyma
Zahra Piravi Vanak
Mehrdad Ghavami

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.962529

1,589 views
1 citation

Original Research

Published on 29 Sep 2022

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

in Food Biotechnology

Cecilie Bay Wirenfeldt
Jonas Steenholdt Sørensen
Katharina Johanna Kreissig
Grethe Hyldig
Susan Løvstad Holdt
Lisbeth Truelstrup Hansen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1030229

5,131 views
20 citations

Technology Report

Published on 28 Sep 2022

Estimation of starch content in cassava based on coefficient of reflection measurement

in Food Characterization

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

4,531 views
8 citations

Brief Research Report

Published on 23 Sep 2022

Evaluation of carboxylic acids as sustainable compatibilizing agents on blend sheets properties based on thermoplastic babassu starch and polypropylene

in Food Packaging and Preservation

Bianca Chieregato Maniglia
Thaís Maria Aimola Ronca Dale Vedove
Carmen Cecília Tadini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011119

2,189 views

Review

Published on 21 Sep 2022

A generalizable and turnable engineered ecosystem provides a clear route to prosperity and well-being to harness the world’s aquatic “blue” food systems to help end hunger: A perspective

in Food Biotechnology

Shengwen Calvin Li
Jian-guo He

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.886808

1,427 views

Original Research

Published on 20 Sep 2022

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

in Food Characterization

Emmanuel Anyachukwu Irondi
Yunus Temitayo Imam
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.974588

3,919 views
13 citations

Original Research

Published on 16 Sep 2022

Production of microalgae-derived exo-polygalacturonase for fruit juice clarification

in Food Biotechnology

Sibel Uzuner
Gulsun Akdemir Evrendilek
Sebnem Kurhan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.951609

1,268 views

Mini Review

Published on 16 Sep 2022

Use of algae as food ingredient: sensory acceptance and commercial products

in Food Biotechnology

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989801

33,155 views
47 citations

Original Research

Published on 13 Sep 2022

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

in Food Safety and Quality Control

Mingsong Kang
Sohail Naushad
Allison Hartke
Isaac Firth
Ewa Madey
Dele Ogunremi
Hongsheng Huang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894671

1,959 views
4 citations

Brief Research Report

Published on 31 Aug 2022

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

in Food Process Design and Engineering

Anuj Purohit
Ankanksha Kumari
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.960471

2,225 views
2 citations

Original Research

Published on 30 Aug 2022

Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract

in Food Characterization

Martina Minestrini
Sophie Charton
Marcus Iken
Yvan Larondelle
Jenny Renaut
Jean-Francois Hausman
Kjell Sergeant

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.968865

3,948 views
1 citation

Original Research

Published on 09 Aug 2022

A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes

in Food Process Design and Engineering

Joshua Ombaka Owade
George Ooko Abong’
Michael Wandayi Okoth
Agnes Wakesho Mwang’ombe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.874557

2,932 views

Original Research

Published on 22 Jul 2022

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

in Food Safety and Quality Control

Dalin Ly
Sigrid Mayrhofer
Konrad J. Domig

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.892319

2,259 views
1 citation

Original Research

Published on 22 Jul 2022

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

in Food Process Design and Engineering

Xuan Yang
Haoyue Ding
Sijia Luo
Xiaojun Sun
Niu Wang
Yongtao Wang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.911283

1,893 views
2 citations