Original Research

Published on 23 Sep 2022

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

in Sustainable Food Processing

Insha Zahoor
Nadira Anjum
Tariq Ahmad Ganaie
Farhana Mehraj Allai
Abdullah Ahmed Al-Ghamdi
Arshad Mehmood Abbasi
Sajad Ahmad Wani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1002396

1,221 views
2 citations

Review

Published on 23 Sep 2022

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

in Sustainable Food Processing

Sadia Hassan
Xin-An Zeng
Muhammad Kamran Khan
Muhammad Adil Farooq
Amjad Ali
Ankita Kumari
Mahwish
Abdul Rahaman
Tabussam Tufail
Atif Liaqat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997261

1,430 views
2 citations

Review

Published on 21 Sep 2022

Postbiotics: From emerging concept to application

in Sustainable Food Processing

Sunita Aggarwal
Vandana Sabharwal
Pragya Kaushik
Anushka Joshi
Aayushi Aayushi
Manjula Suri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887642

14,812 views
38 citations

Original Research

Published on 20 Sep 2022

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

in Sustainable Food Processing

Chuanhui Liao
Liguang Qiao
Xuanzheng Wang
Shanshan Lu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.988260

3,292 views
5 citations

Original Research

Published on 16 Sep 2022

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

in Sustainable Food Processing

Walimuni Kanchana Subhashini Mendis Abeysekera
Sewwandi Indrachapa Jayathilaka
Walimuni Prabhashini Kaushalya Mendis Abeysekera
Ilangasingha Gamlathge Nethmini Hansika Senevirathne
Nileththi Yasendra Jayanath
Galbada Arachchige Sirimal Premakumara
Danthasingha Chithra Mulacharige Susantha Indika Wijewardana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.884436

2,746 views
2 citations

Systematic Review

Published on 12 Sep 2022

Potential and unrealized future possibilities of browntop millet in the food sector

in Sustainable Food Processing

Shivani Singh
Sukhneet Suri
Ranjana Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.974126

12,554 views
8 citations

Original Research

Published on 07 Sep 2022

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

in Sustainable Food Processing

Bin Wang
Yukun Wang
Yongyan Huang
Yuanyuan Jiang
Jinming He
Yanhui Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1001362

1,531 views
4 citations

Original Research

Published on 02 Sep 2022

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

in Sustainable Food Processing

Hirosuke Sugahara
Sayaka Kato
Keitaro Nagayama
Koichi Sashihara
Yasushi Nagatomi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.965986

3,594 views
8 citations

Original Research

Published on 01 Sep 2022

The impact of bio-label on the decision-making behavior

in Sustainable Food Processing

Hedda Martina Šola
Jasenka Gajdoš Kljusurić
Ivana Rončević

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1002521

3,876 views
3 citations

Original Research

Published on 29 Aug 2022

Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

in Sustainable Food Processing

Tarek Nour Soliman
Sahar A. Nasser

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.979252

1,344 views
3 citations

Original Research

Published on 29 Aug 2022

Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties

in Sustainable Food Processing

Nino Beisler
Michael Sandmann

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.918772

2,410 views
6 citations

Review

Published on 25 Aug 2022

Advances in application of ultrasound in meat tenderization: A review

in Sustainable Food Processing

Yixuan Dong
Hongzhi Zhang
Jun Mei
Jing Xie
Changbo Shao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.969503

4,209 views
12 citations

Original Research

Published on 25 Aug 2022

Leveraging meatpacking ownership concentration and community centrality to improve disease resiliency

in Sustainable Food Processing

Tina L. Saitone
K. Aleks Schaefer
Daniel P. Scheitrum

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.989876

858 views

Original Research

Published on 23 Aug 2022

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

in Sustainable Food Processing

Wasiu Awoyale
Hakeem Oyedele
Michael Adesokan
Emmanuel O. Alamu
Busie Maziya-Dixon

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.984687

1,238 views
5 citations

Original Research

Published on 12 Aug 2022

The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.)

in Sustainable Food Processing

Damba Yahaya
Osman Abdulai Seidu
Charlotte Hazaala Tiesaah
Musah Baba Iddrisu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887311

2,888 views
3 citations

Review

Published on 10 Aug 2022

Pyracantha fortuneana (Maxim.) Li: A comprehensive review of its phytochemistry, pharmacological properties, and product development

in Sustainable Food Processing

Lingyu Wang
Ruolan Li
Qing Zhang
Jia Liu
Ting Tao
Ting Zhang
Chunjie Wu
Qiang Ren
Xufeng Pu
Wei Peng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.940900

4,476 views
4 citations

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Articles

Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

Recent developments in physical invigoration techniques to develop sprouts of edible seeds as functional foods

Postbiotics: From emerging concept to application

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

Potential and unrealized future possibilities of browntop millet in the food sector

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

The impact of bio-label on the decision-making behavior

Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties

Advances in application of ultrasound in meat tenderization: A review

Leveraging meatpacking ownership concentration and community centrality to improve disease resiliency

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.)

Pyracantha fortuneana (Maxim.) Li: A comprehensive review of its phytochemistry, pharmacological properties, and product development