Frontiers in Food Science and Technology

Original Research

Published on 03 Feb 2025

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1490547

487 views

Original Research

Published on 19 Dec 2024

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1443185

450 views

Original Research

Published on 18 Dec 2024

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

Krishna Brunda Duggirala
Gopinath Mummaleti
Fanbin Kong
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1487336

322 views

Original Research

Published on 12 Dec 2024

Simulation of granular flows and machine learning in food processing

X. Cui
D. Adebayo
H. Zhang
M. Howarth
A. Anderson
T. Olopade
K. Salami
S. Farooq

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1491396

442 views

Editorial

Published on 09 Dec 2024

Editorial: Advances in sensory evaluation of foods

Claudia Gonzalez Viejo
Damir D. Torrico
Sigfredo Fuentes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1534473

573 views

Original Research

Published on 05 Dec 2024

Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

Hanne Aarslev Jensen
Laura Garcia Plaza
Rannvá Høgnadóttir Houmann
Pernille Bak Andreasen
Niels Bøknæs
Martin Laage Kragh
Lisbeth Truelstrup Hansen
Ole Mejlholm
Charlotte Jacobsen
Paw Dalgaard

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1498035

412 views

Original Research

Published on 21 Nov 2024

Performance evaluation and finite element modeling of heat, mass, and fluid flow inside a hybrid solar dryer during drying of paddy grains

Aprajeeta Jha
P. P. Tripathy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1411956

464 views

Editorial

Published on 20 Nov 2024

Editorial: Current insights on food digestibility and microbial diversity

Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1514436

282 views

Original Research

Published on 05 Nov 2024

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

Ronnie Ramsaran
Vidya de Gannes
Gaius Eudoxie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1467839

650 views

Perspective

Published on 05 Nov 2024

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

Emily M. Venable
Rachel N. Carmody

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1469470

1,522 views

Methods

Published on 28 Oct 2024

Microstructure of confectionery masses revealed by cryo-planing

Jaap Nijsse
Adriana Fernanda Cruz Serna
Sergey M. Melnikov

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1464882

580 views

Original Research

Published on 18 Oct 2024

Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs

Kia Barry
Aubrey Mendonça
Gregory J. Phillips
Terri Boylston
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Vijay Juneja
Zifan Wan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1442761

562 views

Editorial

Published on 11 Oct 2024

Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing

Duried Alwazeer
Longna Li
Alexandros Ch. Stratakos
Tyler W. LeBaron
John T. Hancock
Yves Waché

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1501046

833 views

Original Research

Published on 30 Sep 2024

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

Sreejani Barua
Prem Prakash Srivastav
Thomas A. Vilgis

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1466604

882 views

Mini Review

Published on 25 Sep 2024

Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges

Christian Krupitzer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1473357

2,087 views

Original Research

Published on 23 Sep 2024

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

Thaísa Santana de Oliveira
Roblessa Sant’Anna
Giordana Demaman Arend
Guilherme Dallarmi Sorita
Callebe Camelo-Silva
Rodrigo Barcellos Hoff
Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1460402

868 views

Navigation group

Volumes

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

Simulation of granular flows and machine learning in food processing

Editorial: Advances in sensory evaluation of foods

Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

Performance evaluation and finite element modeling of heat, mass, and fluid flow inside a hybrid solar dryer during drying of paddy grains

Editorial: Current insights on food digestibility and microbial diversity

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

Microstructure of confectionery masses revealed by cryo-planing

Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs

Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market