Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Accepted on 10 Mar 2025

Multiphysics modeling and validation of a microwave applicator with three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection

in Sustainable Food Processing

Guilherme Russo
Jorge Gut
Dorin Boldor

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1560122

Original Research

Accepted on 28 Feb 2025

Development, Drying Characteristics, and Environmental Analysis of a PV Operated Automatic Solar Dryer for Drying Date

in Sustainable Food Processing

Abdallah Elwakeel
Hany El-Mesery
Ahmed Elbeltagi
Ali Salem
Dalia I Saleh
Moustapha Eid Moustapha
Hadeer L Abo-Taha
Wael Elkot

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1531601

Original Research

Accepted on 27 Feb 2025

Effects of molasses on the quality, aerobic stability, and ruminal degradation characteristics of mixed ensilage of seed-used zucchini peel residue and corn stalk

in Sustainable Food Processing

Tengyu Wang
Zuoxing Huang
Ning Zhang
Xinwen Sun
Cuiling Shang
DK Hua
Xinfeng Wang
kashaf kareem

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1560403

Original Research

Accepted on 27 Feb 2025

Physicochemical and Functional Properties of Bulla from Ensete ventricosum for Food Applications

in Sustainable Food Processing

Getu Weyya Chewicha
Eneyew Tadesse Melaku
Habtamu Admassu Tessema
MUHAMMED ADEM ABDULLAHI

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1545310

Original Research

Published on 19 Feb 2025

High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages

in Sustainable Food Processing

Qingrui Yang
Peng Han
Wenhui Qi
Yutong Shao
Xu Zhang
Fengyang Wu
Zhisheng Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1529154

236 views

Original Research

Published on 19 Feb 2025

Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing

in Sustainable Food Processing

Xiaoqi Sun
Yixiao Wu
Hao Wang
Shan He
David J. Young
Suresh Thennadil
Colin L. Raston
Mostafa R. Abukhadra
Ahmed M. El-Sherbeeny
Shanggui Deng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1443198

328 views

Original Research

Published on 18 Feb 2025

Rapid prediction of Porphyra photosynthetic pigments based on colorimetric parameters

in Sustainable Food Processing

Xiaochen Chen
Biyun Yang
Xiping Du
Qingyan Li
Zhipeng Li
Yuanfan Yang
Zedong Jiang
Yanbing Zhu
Hui Ni
Xiongping Miao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1553250

221 views

Original Research

Published on 12 Feb 2025

Green technology upgrade path for food supply chain enterprises: insights from grounded theory and fuzzy-set qualitative comparative analysis (fsQCA)

in Sustainable Food Processing

Lin Lu
Yuelin Ren
Ruihai Dong
Chaoling Li
Siyi Mao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1550511

364 views

Editorial

Published on 11 Feb 2025

Editorial: Transdisciplinary communication for sustainable food systems

in Sustainable Food Processing

Shugo Watabe
Yaqin Hu
Hayato Maeda
Chunhong Yuan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1563312

330 views

Original Research

Published on 28 Jan 2025

Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature

in Sustainable Food Processing

Yuhan Huang
Tingting Jia

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1499741

323 views

Systematic Review

Published on 24 Jan 2025

Food loss in Pacific Island Countries: a scoping review of the literature

in Sustainable Food Processing

Christian-Yves Amato-Ali
Viliamu Iese
Gayathri Mekala
Daniela Hidalgo
Hilda Sakiti-Waqa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1520335

900 views

Original Research

Published on 22 Jan 2025

Enhancing postharvest quality of bananas: comparative study on the use ZnO and Ag2O nanoparticles and ZnO/Ag2O composites

in Sustainable Food Processing

Noluthando Noxolo Aruwajoye
Isaac Adeyemi Sanusi
Gabriel Sanjo Aruwajoye
Asanda Mditshwa
Samson Zeray Tesfay

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1480193

600 views

Original Research

Published on 22 Jan 2025

An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information

in Sustainable Food Processing

Zengjin Liu
Tingting Fan
Caixia Li
Shanshan Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1484396

352 views

Original Research

Published on 15 Jan 2025

Incorporating circularity, sustainability, and systems thinking into an assessment framework for transformative food system innovation

in Sustainable Food Processing

Alexander Moores
Dimitris Charalampopoulos
Adrian Williams
Ximena Schmidt Rivera

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1502468

848 views

Original Research

Published on 10 Jan 2025

Preharvest culture systems and postharvest factors synergistically improved the antioxidant property of minimally processed corn salad (Valerianella olitoria L.) during cold storage

in Sustainable Food Processing

Lijuan Zhan
Yamin Fan
Emanuela Fontana
Giorgio Tibaldi
Silvana Nicola

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1468986

368 views

Review

Published on 08 Jan 2025

Not just fish, but the future

in Sustainable Food Processing

Donggu Kang
Ji-Hee Choi
Yun-Gwi Park
Hyung Kyu Choi
Sung-Hwan Moon
Gi Hoon Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1506573

627 views

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Articles

Multiphysics modeling and validation of a microwave applicator with three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection

Development, Drying Characteristics, and Environmental Analysis of a PV Operated Automatic Solar Dryer for Drying Date

Effects of molasses on the quality, aerobic stability, and ruminal degradation characteristics of mixed ensilage of seed-used zucchini peel residue and corn stalk

Physicochemical and Functional Properties of Bulla from Ensete ventricosum for Food Applications

High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages

Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing

Rapid prediction of Porphyra photosynthetic pigments based on colorimetric parameters

Green technology upgrade path for food supply chain enterprises: insights from grounded theory and fuzzy-set qualitative comparative analysis (fsQCA)

Editorial: Transdisciplinary communication for sustainable food systems

Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature

Food loss in Pacific Island Countries: a scoping review of the literature

Enhancing postharvest quality of bananas: comparative study on the use ZnO and Ag2O nanoparticles and ZnO/Ag2O composites

An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information

Incorporating circularity, sustainability, and systems thinking into an assessment framework for transformative food system innovation

Preharvest culture systems and postharvest factors synergistically improved the antioxidant property of minimally processed corn salad (Valerianella olitoria L.) during cold storage

Not just fish, but the future