Original Research

Published on 22 Aug 2024

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

in Food Biotechnology

Sawsan Affes
Inmaculada Aranaz
Niuris Acosta
Ángeles Heras
Moncef Nasri
Hana Maalej

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1444298

382 views

Mini Review

Published on 20 Aug 2024

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

in Food Biotechnology

Silvina Alicia Pujato
Diego Javier Mercanti
Mariángeles Briggiler Marcó
María Luján Capra
Andrea Quiberoni
Daniela Marta Guglielmotti

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1439891

933 views

Mini Review

Published on 05 Apr 2024

Microbial ecology and fermentation of Coffea canephora

in Food Biotechnology

Patrícia Campos Bernardes
Jussara Moreira Coelho
Pâmela Mynsen Machado Martins
Rosane Freitas Schwan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1377226

1,539 views
1 citation

Perspective

Published on 12 Mar 2024

Seed storage allergens tackled via next-generation research assistant

in Food Biotechnology

Adriana Rita Evangelista
Ciro Gianmaria Amoroso
Chiara Nitride
Giuseppe Andolfo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1372770

1,435 views

Mini Review

Published on 29 Jan 2024

The anti-obesogenic and anti-diabetic properties of marine collagen peptides

in Food Biotechnology

Rina P. M. Wong
Zhong Kai Zhou
Padraig M. Strappe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1270392

3,718 views

Mini Review

Published on 10 Jan 2024

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

in Food Biotechnology

Estefanía Andrada
Antonela Marquez
Matías Russo
Paola Gauffin-Cano
Roxana Medina

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1329037

2,122 views
1 citation

Editorial

Published on 19 Dec 2023

Editorial: Post-pandemic foods: development, processing, acceptance and quality

in Food Biotechnology

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Wahyudi David
Nurul Aqilah Mohd Zaini
Sarina Abdul Halim-Lim

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1336647

782 views

Editorial

Published on 17 Nov 2023

Editorial: Traditionally produced fermented foods and innovative technological processes

in Food Biotechnology

Dele Raheem
Ariana Saraiva
Conrado Carrascosa
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1332725

888 views

Review

Published on 01 Nov 2023

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

in Food Biotechnology

Oluwatoyin Oluwole
Sulaimon Kosoko
Oluwagbenga Familola
Olaide Ibironke
Ahmad Cheikyoussef
Dele Raheem
Ariana Saraiva
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1225762

18,172 views
5 citations

Original Research

Published on 28 Sep 2023

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

in Food Biotechnology

Stephen Yeboah
Agartha Ohemeng
Leticia Donkor
F. K. Saalia
George Amponsah Annor
Angela Parry-Hanson Kunadu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1228643

2,269 views
1 citation

Mini Review

Published on 01 Sep 2023

Upstream and downstream processing of essential fatty acids from microbial biomass

in Food Biotechnology

Mohamad Nor Azzimi Sohedein
Zul Ilham
Wan Abd Al Qadr Imad Wan-Mohtar
Norhidayah Mohd Taufek

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258087

1,931 views

Original Research

Published on 10 Aug 2023

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

in Food Biotechnology

Déborah Braga Resende
Luara Aparecida Simões
Natalia de Andrade Teixeira Fernandes
Lucas Baldo Luvizaro
Marali Vilela Dias
Diogo Teixeira Carvalho
Roberta Hilsdorf Piccoli
Rosane Freitas Schwan
Disney Ribeiro Dias

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1237638

1,129 views

Original Research

Published on 12 Jun 2023

Repurposing agricultural waste as low-cost cultured meat scaffolds

in Food Biotechnology

Luke R. Perreault
Richard Thyden
Jack Kloster
Jordan D. Jones
Jordan Nunes
Andriana A. Patmanidis
David Reddig
Tanja Dominko
Glenn R. Gaudette

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208298

5,064 views
16 citations

Editorial

Published on 18 May 2023

Editorial: Algae as food and ingredient: from production to consumer acceptance

in Food Biotechnology

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1220050

1,378 views
3 citations

Mini Review

Published on 09 May 2023

Application of Yarrowia lipolytica in fermented beverages

in Food Biotechnology

Anders Bagger Sørensen
Jesper Harholt
Nils Arneborg

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1190063

3,144 views
3 citations

Original Research

Published on 15 Feb 2023

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

in Food Biotechnology

Atsushi Miyashita
Keiko Kataoka
Toshio Tsuchida
Akihiko Ano Ogasawara
Hiroto Nakajima
Megumu Takahashi
Kazuhisa Sekimizu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1012121

1,447 views
1 citation

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Articles

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Microbial ecology and fermentation of Coffea canephora

Seed storage allergens tackled via next-generation research assistant

The anti-obesogenic and anti-diabetic properties of marine collagen peptides

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

Editorial: Post-pandemic foods: development, processing, acceptance and quality

Editorial: Traditionally produced fermented foods and innovative technological processes

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Upstream and downstream processing of essential fatty acids from microbial biomass

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

Repurposing agricultural waste as low-cost cultured meat scaffolds

Editorial: Algae as food and ingredient: from production to consumer acceptance

Application of Yarrowia lipolytica in fermented beverages

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems