Frontiers in Food Science and Technology

Brief Research Report

Published on 09 Nov 2022

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

in Food Safety and Quality Control

Jose O Garcia
Surabhi Wason
Jeyamkondan Subbiah
Joseph Eifert
Laura K. Strawn
Monica A. Ponder

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1033814

2,042 views
6 citations

Mini Review

Published on 26 Oct 2022

Fermented foods as alternative functional foods during post-pandemic in Asia

in Food Biotechnology

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Nurul Aqilah Mohd Zaini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1047970

4,515 views
7 citations

Review

Published on 24 Oct 2022

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

in Food Process Design and Engineering

Maksym Bazhal
Tatiana Koutchma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1040396

6,334 views
9 citations

Review

Published on 20 Oct 2022

Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products

in Food Biotechnology

Kriti Ghatani
Subarna Thapa
Priya Chakraborty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.955990

3,407 views
2 citations

Original Research

Published on 19 Oct 2022

Physicochemical characterization of microwave-stabilized rice bran oil from Ethiopian small-scale rice-processing plants

in Food Packaging and Preservation

Lemessa Etana Bultum
Shimelis Admasu Emire
Lemma Teshome Tufa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011445

3,540 views
4 citations

Mini Review

Published on 19 Oct 2022

The role of perireceptor events in flavor perception

in Food Characterization

Valentin Boichot
Mariam Muradova
Clément Nivet
Alena Proskura
Jean-Marie Heydel
Marie-Chantal Canivenc-Lavier
Francis Canon
Fabrice Neiers
Mathieu Schwartz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989291

2,773 views
9 citations

Original Research

Published on 10 Oct 2022

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

in Food Process Design and Engineering

Essam Hebishy
Marianne Le Berre
Shane V. Crowley
James A. O’Mahony

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1032373

1,908 views
1 citation

Original Research

Published on 07 Oct 2022

Knowledge-informed data-driven modeling for sparse identification of governing equations for microbial inactivation processes in food

in Food Safety and Quality Control

Steve Zhang
Firnaaz Ahamed
Hyun-Seob Song

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.996399

1,613 views
2 citations

Hypothesis and Theory

Published on 07 Oct 2022

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

in Food Process Design and Engineering

Tyler W. LeBaron
Randy Sharpe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1007001

12,822 views
11 citations

Original Research

Published on 05 Oct 2022

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

in Food Process Design and Engineering

Atefeh Dasht Peyma
Zahra Piravi Vanak
Mehrdad Ghavami

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.962529

1,811 views
2 citations

Original Research

Published on 29 Sep 2022

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

in Food Biotechnology

Cecilie Bay Wirenfeldt
Jonas Steenholdt Sørensen
Katharina Johanna Kreissig
Grethe Hyldig
Susan Løvstad Holdt
Lisbeth Truelstrup Hansen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1030229

5,615 views
20 citations

Technology Report

Published on 28 Sep 2022

Estimation of starch content in cassava based on coefficient of reflection measurement

in Food Characterization

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

4,987 views
8 citations

Brief Research Report

Published on 23 Sep 2022

Evaluation of carboxylic acids as sustainable compatibilizing agents on blend sheets properties based on thermoplastic babassu starch and polypropylene

in Food Packaging and Preservation

Bianca Chieregato Maniglia
Thaís Maria Aimola Ronca Dale Vedove
Carmen Cecília Tadini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011119

2,368 views
1 citation

Review

Published on 21 Sep 2022

A generalizable and turnable engineered ecosystem provides a clear route to prosperity and well-being to harness the world’s aquatic “blue” food systems to help end hunger: A perspective

in Food Biotechnology

Shengwen Calvin Li
Jian-guo He

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.886808

1,573 views

Original Research

Published on 20 Sep 2022

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

in Food Characterization

Emmanuel Anyachukwu Irondi
Yunus Temitayo Imam
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.974588

4,202 views
13 citations

Original Research

Published on 16 Sep 2022

Production of microalgae-derived exo-polygalacturonase for fruit juice clarification

in Food Biotechnology

Sibel Uzuner
Gulsun Akdemir Evrendilek
Sebnem Kurhan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.951609

1,443 views