Frontiers in Food Science and Technology

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

1,420 views
1 citation

Original Research

Published on 18 Jan 2024

Modeling the biomechanics of cells on microcarriers in a stirred-tank bioreactor: an ABM-CFD coupling approach

in Food Modeling

Fernando Cantarero-Rivera
Jaro Camphuijsen
Greg Potter
Chris Clark
Jiajia Chen
Simon Kahan
Boris Aguilar

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1295245

2,570 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

2,638 views
1 citation

Original Research

Published on 03 Jan 2024

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation

in Food Safety and Quality Control

Lena Trapp
Saghar Kafashian
Hilke Schacht
Hermann Nirschl
Gisela Guthausen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1294332

1,212 views

Original Research

Published on 22 Dec 2023

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

in Food Process Design and Engineering

Viviane De Buck
Mihaela I. Sbarciog
Jef Cras
Satyajeet S. Bhonsale
Monika Polanska
Jan F. M. Van Impe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1154305

1,337 views

Original Research

Published on 20 Dec 2023

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258713

1,745 views

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

907 views

Mini Review

Published on 14 Dec 2023

Review on physical properties and acrylamide formation in seaweed bread

in Food Safety and Quality Control

Lukas Salvó Aabel
Sarah Normann Jensen
Elena Hakme
Aberham Hailu Feyissa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1331245

1,480 views
1 citation

Review

Published on 11 Dec 2023

Progress of rapid detection of pesticides in fruits and vegetables

in Food Safety and Quality Control

Te’er Gai
Jiyun Nie
Zhiqiang Ding
Wei Wu
Xia Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1253227

7,015 views
3 citations

Original Research

Published on 23 Nov 2023

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

in Food Safety and Quality Control

Elizabeth Tompkins
Brigitte Cadieux
Margot Amitrano
Lawrence Goodridge

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1239884

1,226 views

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

in Food Process Design and Engineering

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

1,470 views
1 citation

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

982 views

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

in Food Characterization

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

2,174 views
2 citations

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

in Food Process Design and Engineering

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

2,128 views
1 citation

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

in Food Characterization

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

768 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

24,947 views
5 citations

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Articles

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

Modeling the biomechanics of cells on microcarriers in a stirred-tank bioreactor: an ABM-CFD coupling approach

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

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

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

Review on physical properties and acrylamide formation in seaweed bread

Progress of rapid detection of pesticides in fruits and vegetables

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Editorial: Traditionally produced fermented foods and innovative technological processes

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

Editorial: Agro-morphological and nutritional profiling of crops

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