Frontiers in Food Science and Technology

Original Research

Published on 30 Oct 2023

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

in Food Modeling

Hanyu Chen
Carmen I. Moraru
Vladimir V. Protasenko

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1223829

3,777 views
1 citation

Original Research

Published on 16 Oct 2023

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

in Food Characterization

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

3,500 views
6 citations

Original Research

Published on 28 Sep 2023

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

in Food Biotechnology

Stephen Yeboah
Agartha Ohemeng
Leticia Donkor
F. K. Saalia
George Amponsah Annor
Angela Parry-Hanson Kunadu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1228643

2,498 views
1 citation

Original Research

Published on 19 Sep 2023

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

in Food Safety and Quality Control

Anuj Purohit
Mahima Jain
Shubhajit Sarkhel
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1204804

2,044 views

Original Research

Published on 14 Sep 2023

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

in Food Characterization

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

1,304 views
2 citations

Original Research

Published on 04 Sep 2023

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

in Food Safety and Quality Control

Carlota Delso
Alejandro Berzosa
Jorge Sanz
Ignacio Álvarez
Javier Raso

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1209452

982 views
1 citation

Mini Review

Published on 01 Sep 2023

Upstream and downstream processing of essential fatty acids from microbial biomass

in Food Biotechnology

Mohamad Nor Azzimi Sohedein
Zul Ilham
Wan Abd Al Qadr Imad Wan-Mohtar
Norhidayah Mohd Taufek

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258087

2,191 views

Original Research

Published on 16 Aug 2023

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

in Food Safety and Quality Control

Tonia S. Durand
Aubrey Mendonca
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Terri Boylston
Emalie Thomas-Popo
Zifan Wan
Shecoya White

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1215328

1,456 views

Original Research

Published on 10 Aug 2023

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

in Food Biotechnology

Déborah Braga Resende
Luara Aparecida Simões
Natalia de Andrade Teixeira Fernandes
Lucas Baldo Luvizaro
Marali Vilela Dias
Diogo Teixeira Carvalho
Roberta Hilsdorf Piccoli
Rosane Freitas Schwan
Disney Ribeiro Dias

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1237638

1,256 views

Original Research

Published on 19 Jul 2023

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

in Food Safety and Quality Control

Gianluigi Ferri
Alessio Buonavoglia
Muhammad Farooq
Anna Rita Festino
Fausto Ruffini
Domenico Paludi
Cristina E. Di Francesco
Alberto Vergara
Camilla Smoglica

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1168896

1,900 views
1 citation

Original Research

Published on 14 Jul 2023

Experimental investigation of the characteristic of vacuum spray cooling for tofu

in Food Packaging and Preservation

Gailian Li
Lucong Han
Shuaihua Du
Yuhang Peng
Zhenya Zhang
Chuanxiao Cheng
Tingxiang Jin

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1191360

1,542 views
1 citation

Mini Review

Published on 13 Jul 2023

Virtualization of foods: applications and perspectives toward optimizing food systems

in Food Safety and Quality Control

Chang Chen
Angie Homez-Jara
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1203544

1,539 views
2 citations

Original Research

Published on 11 Jul 2023

Diverse wheat lines to mitigate the effect of drought on end-use quality

in Food Modeling

Yuzhou Lan
Ramune Kuktaite
Aakash Chawade
Eva Johansson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1163412

1,791 views
4 citations

Review

Published on 06 Jul 2023

Advances in large amplitude oscillatory shear Rheology of food materials

in Food Characterization

Merve Yildirim Erturk
Anh Nghi Minh Le
Jozef Kokini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1130165

3,185 views
5 citations

Original Research

Published on 05 Jul 2023

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

in Food Safety and Quality Control

Bruna Laratta
Serena Carpentieri
Domenico Cautela

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1213980

1,344 views

Original Research

Published on 21 Jun 2023

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

in Food Characterization

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

24,414 views
2 citations

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Articles

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

Upstream and downstream processing of essential fatty acids from microbial biomass

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

Experimental investigation of the characteristic of vacuum spray cooling for tofu

Virtualization of foods: applications and perspectives toward optimizing food systems

Diverse wheat lines to mitigate the effect of drought on end-use quality

Advances in large amplitude oscillatory shear Rheology of food materials

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing