Frontiers in Food Science and Technology

Original Research

Published on 24 Mar 2023

How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?

in Food Modeling

Khondoker Abdul Mottaleb
Velu Govindan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1072872

4,817 views
7 citations

Methods

Published on 09 Mar 2023

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

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.2023.1068974

2,932 views
1 citation

Original Research

Published on 06 Mar 2023

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

in Food Safety and Quality Control

Birthe Halmschlag
Frederik Völker
René Hanke
Sastia P. Putri
Eiichiro Fukusaki
Jochen Büchs
Lars M. Blank

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1111571

3,004 views
4 citations

Original Research

Published on 02 Mar 2023

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

in Food Process Design and Engineering

P. Singh
K. Krishnaswamy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1070453

2,548 views
3 citations

Original Research

Published on 15 Feb 2023

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

in Food Biotechnology

Atsushi Miyashita
Keiko Kataoka
Toshio Tsuchida
Akihiko Ano Ogasawara
Hiroto Nakajima
Megumu Takahashi
Kazuhisa Sekimizu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1012121

1,554 views
1 citation

Original Research

Published on 18 Jan 2023

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

in Food Characterization

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

2,763 views
1 citation

Original Research

Published on 17 Jan 2023

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

in Food Biotechnology

Ashish Christopher
Jesse Ostrander
Jithin Mathew
Dipayan Sarkar
Kalidas Shetty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1075789

1,687 views
1 citation

Original Research

Published on 12 Jan 2023

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

in Food Biotechnology

Ji Ju
Guijie Zhang
Ming Xiao
Chenyang Dong
Runze Zhang
Liu Du
Yongjie Zheng
Manli Wei
Manlin Wei
Baiyila Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1108043

1,963 views
5 citations

Original Research

Published on 06 Jan 2023

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

in Food Biotechnology

Ditte B. Hermund
Wei Liu
Susan Løvstad Holdt
Charlotte Jacobsen
Adane Tilahun Getachew

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1082490

2,620 views
1 citation

Mini Review

Published on 04 Jan 2023

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

in Food Biotechnology

Sarina Abdul Halim-Lim
Azan Azuwan Baharuddin
Anass Cherrafi
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Harsimran Singh Sodhi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1057652

4,341 views
4 citations

Review

Published on 22 Dec 2022

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

in Food Safety and Quality Control

Alison Lacombe
Irwin A. Quintela
Yen-Te Liao
Vivian C.H. Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1068690

4,484 views
6 citations

Original Research

Published on 15 Dec 2022

Data mining for prediction and interpretation of bacterial population behavior in food

in Food Safety and Quality Control

Junpei Hosoe
Junya Sunagawa
Shinji Nakaoka
Shige Koseki
Kento Koyama

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.979028

3,112 views

Original Research

Published on 14 Dec 2022

Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms

in Food Packaging and Preservation

Hippolyte T. Mouafo
Jorelle J. B. Adjele
Raïssa H. Hell
Annick M. B. Baomog
Alex D. Tchuenchieu
Junior A. N. Kamgnia
Linda Manet
Patrice Bonny
Roger M. M. Baleba
Gabriel N. Medoua

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1060880

7,165 views
2 citations

Mini Review

Published on 01 Dec 2022

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

in Food Characterization

Dahryn Andilla Augustine
Grace-Anne Bent

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072675

8,282 views
6 citations

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

in Food Characterization

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

6,052 views
13 citations

Original Research

Published on 30 Nov 2022

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut

in Food Biotechnology

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

3,289 views
1 citation

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Articles

How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum

Data mining for prediction and interpretation of bacterial population behavior in food

Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut