Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 20 Nov 2024

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

in Nutrition and Sustainable Diets

Lijuan Li
Yating Zhao
Shu Zhang
Xiaohong Zhang
Guofeng Duan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1482782

670 views

Original Research

Published on 14 Nov 2024

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

in Nutrition and Sustainable Diets

Tusneem Kausar
Salah Laaraj
Ashiq Hussain
Younes Noutfia
Mohamed Bouhrim
Ramzi A. Mothana
Omar M. Noman
Aymen Mubashar
Nida Firdous
Shafiqa Ali

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443841

967 views

Original Research

Published on 06 Nov 2024

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

in Nutrition and Sustainable Diets

S. V. Ramesh
R. Pandiselvam
P. P. Shameena Beegum
Sandip Shil
P. Sugatha
K. Sharanya
M. R. Manikantan
Murali Gopal
K. B. Hebbar
Anok Uchoi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1382214

1,321 views

Original Research

Published on 05 Nov 2024

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

in Nutrition and Sustainable Diets

Hina Khan
Priti Mudgil
Shaikha Ali Salem Alkaabi
Yamna Hamad Salem AlRashdi
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1463058

581 views

Original Research

Published on 17 Oct 2024

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

in Nutrition and Sustainable Diets

Mohammad Affan Baig
Hussein Mostafa
Nilushni Sivapragasam
Raouf Aslam
Weibiao Zhou
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473663

978 views

Original Research

Published on 09 Oct 2024

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

in Nutrition and Sustainable Diets

Kristina Hartinger
Julia C. Vötterl
Simone Koger
Jutamat Klinsoda
Suchitra Sharma
Doris Verhovsek
Barbara U. Metzler-Zebeli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1448608

915 views

Original Research

Published on 03 Oct 2024

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

in Nutrition and Sustainable Diets

Jiaqi Zheng
Huijing Yang
Shanghong Li
Li Chai

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1366208

1,264 views

Original Research

Published on 02 Oct 2024

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

in Nutrition and Sustainable Diets

Khoula Begum
Imran Khan
Asif Wali
Rokayya Sami
Huda Aljumayi
Suzan A. Abushal
Reham M. Algheshairy
Hend F. Alharbi
Faris J. Tayeb
Zeyad M. Alharbi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1440053

718 views

Original Research

Published on 23 Sep 2024

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

in Nutrition and Sustainable Diets

Cheng-Jian Xu
Yu-Wen Yi
Yang Liu
Yu Zhou
Dan Lin
Zhong-Yan Zhu
Nan Zhu
Hang Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1433565

561 views

Original Research

Published on 23 Sep 2024

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability

in Nutrition and Sustainable Diets

Yanyan Yang
Fang Xue
Guanghua Qiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1449848

699 views

Policy and Practice Reviews

Published on 17 Sep 2024

A review of the intersection between climate change, agriculture, health, and nutrition in Africa: costs and programmatic options

in Nutrition and Sustainable Diets

Divya Mehra
Trula Rael
Martin W. Bloem

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1389730

1,428 views

Perspective

Published on 10 Sep 2024

Perspectives on healthcare decarbonization through plant-rich dietary shifts: cases from the US, Austria and Taiwan

in Nutrition and Sustainable Diets

Nanine Wyma
Christi Niesing

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432103

912 views

Original Research

Published on 02 Sep 2024

Focus groups exploring American consumer perspectives on contemporary poultry production reveal critical insights to educate sustainable practices for producers

in Nutrition and Sustainable Diets

Grace Dewi
Chery Smith
Wayne Martin
Kumar Venkitanarayanan
Anup Kollanoor Johny

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1416167

1,581 views

Editorial

Published on 02 Sep 2024

Editorial: Research and developments in cultured meat production

in Nutrition and Sustainable Diets

Shahid Ali
Abdul Rahaman
Omnia Badra
Khurshid Ahmad
Inho Choi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1469145

706 views

Editorial

Published on 28 Aug 2024

Editorial: Pushing the Frontiers of nutritional Life Cycle Assessment (nLCA) to identify globally equitable and sustainable agri-food systems

in Nutrition and Sustainable Diets

Graham A. McAuliffe
Ty Beal
Michael R. F. Lee
Jolieke C. van der Pols

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1471102

1,692 views

Perspective

Published on 26 Aug 2024

Building a solid foundation: advancing evidence synthesis in agri-food systems science

in Nutrition and Sustainable Diets

Pierre Ellssel
Georg Küstner
Magdalena Kaczorowska-Dolowy
Eduardo Vázquez
Claudia Di Bene
Honghong Li
Diego Brizuela-Torres
Elansurya Elangovan Vennila
José Luis Vicente-Vicente
Daniel Itzamna Avila-Ortega

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1410205

1,185 views

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Articles

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability

A review of the intersection between climate change, agriculture, health, and nutrition in Africa: costs and programmatic options

Perspectives on healthcare decarbonization through plant-rich dietary shifts: cases from the US, Austria and Taiwan

Focus groups exploring American consumer perspectives on contemporary poultry production reveal critical insights to educate sustainable practices for producers

Editorial: Research and developments in cultured meat production

Editorial: Pushing the Frontiers of nutritional Life Cycle Assessment (nLCA) to identify globally equitable and sustainable agri-food systems

Building a solid foundation: advancing evidence synthesis in agri-food systems science