Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 10 Apr 2024

Sustainable production of extracellular polymeric substances and iron or copper complex from glutinous rice processing wastewater

in Sustainable Food Processing

Zhen Chen
Shilei Wang
Zhichao Hui
Fei Wang
YuXin Ye
Yi He
Yanqing Li
Zhidan Yu
Yafan Cai
Wei Zhuang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1347500

942 views

Original Research

Published on 09 Apr 2024

Analysis of drying characteristic, effective moisture diffusivity and energy, exergy and environment performance indicators during thin layer drying of tea in a convective-hot air dryer

in Sustainable Food Processing

Zhiheng Zeng
Chongyang Han
Qi Wang
Huilin Yuan
Xuefeng Zhang
Bin Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1371696

3,695 views
4 citations

Original Research

Published on 08 Apr 2024

Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

in Sustainable Food Processing

Wen Xia
Yanyun Lin
Fei Wang
Yunfei Liu
Rui Hai Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1383012

1,559 views
1 citation

Original Research

Published on 05 Mar 2024

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

in Sustainable Food Processing

Marianela Inga
Indira Betalleluz-Pallardel
Gustavo Puma-Isuiza
Leslie Cumpa-Arias
Coralia Osorio
Jenny-Del-Carmen Valdez-Arana
Celia Vargas-De-La-Cruz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1341895

11,689 views
5 citations

Original Research

Published on 01 Mar 2024

Enhanced viability and stability of the Lactobacillus reuteri DSM 17938 probiotic strain following microencapsulation in pea and rice protein-inulin conjugates

in Sustainable Food Processing

Priti Mudgil
Fatima Alkaabi
Hina Khan
Miral Javed
Abdul Razack Hajamohideen
Fatallah Hamed
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1284069

3,101 views
3 citations

Original Research

Published on 26 Feb 2024

Highly efficient isolation and 3D printing of fibroblasts for cultured meat production

in Sustainable Food Processing

Ruoqing Yang
Zhuocheng Fei
Luyi Wang
Haohao Tang
Wanqiang Sun
Mei Li
Qingzi Lei
Jian Chen
Xin Guan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1358862

3,349 views
7 citations

Original Research

Published on 21 Feb 2024

Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts

in Sustainable Food Processing

Ana Matin
Ivan Brandić
Mateja Gubor
Lato Pezo
Tajana Krička
Božidar Matin
Vanja Jurišić
Alan Antonović

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1351309

1,519 views
1 citation

Review

Published on 21 Feb 2024

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

in Sustainable Food Processing

Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Wasiu Awoyale
Emmanuel Oladipo Ajani
Emmanuel Oladeji Alamu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1251760

3,147 views
5 citations

Original Research

Published on 20 Feb 2024

Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale

in Sustainable Food Processing

Bui Thi Thu Thao
Pham Thanh Hung
Ngoc Dung Lai
Thi Yen Nhi Tran
Ngoc Quy Nguyen
Tri Nhut Pham
Thanh Truc Tran
Long Giang Bach
Tan Phat Dao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1204303

3,653 views
4 citations

Original Research

Published on 20 Feb 2024

Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties

in Sustainable Food Processing

Chotika Nitiwuttithorn
Saowakon Wongsasulak
Punchira Vongsawasdi
Jirawat Yongsawatdigul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1343615

4,132 views
6 citations

Original Research

Published on 19 Feb 2024

Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

in Sustainable Food Processing

Murad Bal
Elif Gokcen Ates
Furkan Erdem
Gokcem Tonyali Karsli
Melis Cetin Karasu
Ozlem Ozarda
Behic Mert
Mecit H. Oztop

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1358520

1,965 views

Editorial

Published on 19 Feb 2024

Editorial: Technological advancements for the processing and preservation of fruits and vegetables

in Sustainable Food Processing

Muhammad Faisal Manzoor
Rabia Siddique
Abid Hussain

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1358718

1,419 views

Original Research

Published on 16 Feb 2024

Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation

in Sustainable Food Processing

Pankaj Koirala
Phatchada Chunhavacharatorn
Uthaiwan Suttisansanee
Soottawat Benjakul
Kanlaya Katewongsa
Fahad Al-Asmari
Nilesh Nirmal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1354393

4,944 views
10 citations

Original Research

Published on 14 Feb 2024

Effect of high-pressure homogenization on maize starch-stearic acid and maize starch-stearic acid-whey protein complexes

in Sustainable Food Processing

Kaijie Han
Yuewei Wu
Xiangyuan Peng
Binran Zhou
Fang Wang
Xia Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1324217

1,024 views
2 citations

Original Research

Published on 07 Feb 2024

Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli)

in Sustainable Food Processing

Giorgia Liguori
Giuseppe Greco
Giulia Salsi
Giuliana Garofalo
Raimondo Gaglio
Marcella Barbera
Carlo Greco
Santo Orlando
Giancarlo Fascella
Michele Massimo Mammano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1334030

2,061 views
7 citations

Original Research

Published on 05 Feb 2024

Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.)

in Sustainable Food Processing

Yan Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1297056

2,788 views
5 citations