Frontiers in Food Science and Technology

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

Aigerim Tuganbay
Amin Yousefvand
Per Erik Joakim Saris

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1045579

5,835 views
3 citations

Original Research

Published on 25 Nov 2022

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

Zhiyu Zhao
Nazimah Hamid
Liuyi Qian
Noemi Gutierrez-Maddox
Rothman Kam
Kevin Kantono
Kelvin Wang
Jun Lu
Thao T. Le

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.986868

6,417 views
9 citations

Editorial

Published on 21 Nov 2022

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

Patricia Arcia
Isabel Hernando

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072695

1,996 views
1 citation

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

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

2,755 views
7 citations

Mini Review

Published on 26 Oct 2022

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

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

5,889 views
12 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

Maksym Bazhal
Tatiana Koutchma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1040396

8,458 views
12 citations

Review

Published on 20 Oct 2022

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

Kriti Ghatani
Subarna Thapa
Priya Chakraborty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.955990

4,836 views
3 citations

Original Research

Published on 19 Oct 2022

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

Lemessa Etana Bultum
Shimelis Admasu Emire
Lemma Teshome Tufa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011445

4,566 views
4 citations

Mini Review

Published on 19 Oct 2022

The role of perireceptor events in flavor perception

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

3,913 views
11 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

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

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1032373

2,822 views
2 citations

Original Research

Published on 07 Oct 2022

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

Steve Zhang
Firnaaz Ahamed
Hyun-Seob Song

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.996399

2,146 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

Tyler W. LeBaron
Randy Sharpe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1007001

15,898 views
13 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

Atefeh Dasht Peyma
Zahra Piravi Vanak
Mehrdad Ghavami

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.962529

2,635 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)

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

6,660 views
24 citations

Technology Report

Published on 28 Sep 2022

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

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

5,924 views
14 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

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

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1011119

3,068 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

Shengwen Calvin Li
Jian-guo He

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.886808

2,060 views
1 citation

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

Emmanuel Anyachukwu Irondi
Yunus Temitayo Imam
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.974588

5,237 views
15 citations

Mini Review

Published on 16 Sep 2022

Use of algae as food ingredient: sensory acceptance and commercial products

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989801

42,521 views
71 citations

Original Research

Published on 16 Sep 2022

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

Sibel Uzuner
Gulsun Akdemir Evrendilek
Sebnem Kurhan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.951609

2,011 views

Original Research

Published on 13 Sep 2022

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

Mingsong Kang
Sohail Naushad
Allison Hartke
Isaac Firth
Ewa Madey
Dele Ogunremi
Hongsheng Huang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894671

2,679 views
5 citations

Brief Research Report

Published on 31 Aug 2022

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

Anuj Purohit
Ankanksha Kumari
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.960471

3,094 views
4 citations

Original Research

Published on 30 Aug 2022

Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract

Martina Minestrini
Sophie Charton
Marcus Iken
Yvan Larondelle
Jenny Renaut
Jean-Francois Hausman
Kjell Sergeant

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.968865

5,696 views
5 citations

Original Research

Published on 09 Aug 2022

A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes

Joshua Ombaka Owade
George Ooko Abong’
Michael Wandayi Okoth
Agnes Wakesho Mwang’ombe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.874557

3,644 views
1 citation

209 Publications

volumes

Volume 2 - 2022

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

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

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

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

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

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

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

The role of perireceptor events in flavor perception

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

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

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

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

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

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

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

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

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

Use of algae as food ingredient: sensory acceptance and commercial products

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

Antibiotic resistomes and microbial communities in biosolid fertilizers collected from two Canadian wastewater treatment plants in a 10-years interval-potential risks to food chains?

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract

A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes