Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 09 Dec 2024

Metabolomics profiles of the liquid co-culture of Sanghuangporus vaninii and Pleurotus sapidus

in Nutrition and Sustainable Diets

Yuantian Lu
Di Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445993

1,536 views

Original Research

Published on 03 Dec 2024

Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China

in Nutrition and Sustainable Diets

Dan Zhang
Panpan Zhang
Li Xue
Liang Wu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1455756

3,077 views
3 citations

Systematic Review

Published on 02 Dec 2024

Long-term sustainability of African school feeding programs, a review

in Nutrition and Sustainable Diets

Michael Mainje
Limbikani Matumba
Jagger J. W. Harvey
Horace Phiri
Aggrey P. Gama
Alexander Phiri
Innocent Phangaphanga
Robert Chizimba
Beatrice Wamey
Patrick Gallagher

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1424354

7,193 views
5 citations

Systematic Review

Published on 28 Nov 2024

Synthesizing evidence and identifying knowledge gaps in the role of swine in Japanese encephalitis virus transmission: a rapid systematic review of the literature

in Nutrition and Sustainable Diets

V. Horton
C. J. Hanthorn
A. L. Dixon
S. E. Edache
A. Thackrah
D. Mitzel
L. Noronha
L. W. Cohnstaedt
V. R. Brown
C. Mire

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1455455

3,140 views
2 citations

Original Research

Published on 25 Nov 2024

Analysing the contribution of trees and green spaces to household nutrition security in eThekwini, KwaZulu-Natal, South Africa

in Nutrition and Sustainable Diets

Qhelile Ntombikayise Bhebhe
Muthulisi Siwela
Temitope O. Ojo
Simphiwe Innocentia Hlatshwayo
Tafadzwanashe Mabhaudhi
Rob Slotow
Mjabuliseni S. C. Ngidi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1451656

2,513 views
1 citation

Original Research

Published on 22 Nov 2024

Preparation of edible film from sweet potato peel polyphenols: application in fresh fruit preservation

in Nutrition and Sustainable Diets

Zhenlin Zhang
Yanhong Wang
Xingtang Fang
Xi Chen
Zhichao Yin
Chunlei Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1470732

4,260 views
6 citations

Original Research

Published on 20 Nov 2024

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

in Nutrition and Sustainable Diets

Lijuan Li
Yating Zhao
Shu Zhang
Xiaohong Zhang
Guofeng Duan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1482782

1,928 views

Original Research

Published on 14 Nov 2024

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

in Nutrition and Sustainable Diets

Tusneem Kausar
Salah Laaraj
Ashiq Hussain
Younes Noutfia
Mohamed Bouhrim
Ramzi A. Mothana
Omar M. Noman
Aymen Mubashar
Nida Firdous
Shafiqa Ali

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443841

4,509 views
4 citations

Original Research

Published on 06 Nov 2024

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

in Nutrition and Sustainable Diets

S. V. Ramesh
R. Pandiselvam
P. P. Shameena Beegum
Sandip Shil
P. Sugatha
K. Sharanya
M. R. Manikantan
Murali Gopal
K. B. Hebbar
Anok Uchoi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1382214

4,739 views
1 citation

Original Research

Published on 05 Nov 2024

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

in Nutrition and Sustainable Diets

Hina Khan
Priti Mudgil
Shaikha Ali Salem Alkaabi
Yamna Hamad Salem AlRashdi
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1463058

3,304 views
6 citations

Original Research

Published on 17 Oct 2024

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

in Nutrition and Sustainable Diets

Mohammad Affan Baig
Hussein Mostafa
Nilushni Sivapragasam
Raouf Aslam
Weibiao Zhou
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473663

4,426 views
7 citations

Original Research

Published on 09 Oct 2024

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

in Nutrition and Sustainable Diets

Kristina Hartinger
Julia C. Vötterl
Simone Koger
Jutamat Klinsoda
Suchitra Sharma
Doris Verhovsek
Barbara U. Metzler-Zebeli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1448608

2,862 views
2 citations

Original Research

Published on 03 Oct 2024

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

in Nutrition and Sustainable Diets

Jiaqi Zheng
Huijing Yang
Shanghong Li
Li Chai

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1366208

3,214 views

Original Research

Published on 02 Oct 2024

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

in Nutrition and Sustainable Diets

Khoula Begum
Imran Khan
Asif Wali
Rokayya Sami
Huda Aljumayi
Suzan A. Abushal
Reham M. Algheshairy
Hend F. Alharbi
Faris J. Tayeb
Zeyad M. Alharbi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1440053

3,383 views
4 citations

Original Research

Published on 23 Sep 2024

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

in Nutrition and Sustainable Diets

Cheng-Jian Xu
Yu-Wen Yi
Yang Liu
Yu Zhou
Dan Lin
Zhong-Yan Zhu
Nan Zhu
Hang Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1433565

1,825 views
1 citation

Original Research

Published on 23 Sep 2024

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability

in Nutrition and Sustainable Diets

Yanyan Yang
Fang Xue
Guanghua Qiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1449848

3,661 views
3 citations

Policy and Practice Reviews

Published on 17 Sep 2024

A review of the intersection between climate change, agriculture, health, and nutrition in Africa: costs and programmatic options

in Nutrition and Sustainable Diets

Divya Mehra
Trula Rael
Martin W. Bloem

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1389730

4,084 views
3 citations

Perspective

Published on 10 Sep 2024

Perspectives on healthcare decarbonization through plant-rich dietary shifts: cases from the US, Austria and Taiwan

in Nutrition and Sustainable Diets

Nanine Wyma
Christi Niesing

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432103

2,100 views

Original Research

Published on 02 Sep 2024

Focus groups exploring American consumer perspectives on contemporary poultry production reveal critical insights to educate sustainable practices for producers

in Nutrition and Sustainable Diets

Grace Dewi
Chery Smith
Wayne Martin
Kumar Venkitanarayanan
Anup Kollanoor Johny

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1416167

3,499 views
3 citations

Editorial

Published on 02 Sep 2024

Editorial: Research and developments in cultured meat production

in Nutrition and Sustainable Diets

Shahid Ali
Abdul Rahaman
Omnia Badra
Khurshid Ahmad
Inho Choi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1469145

1,778 views

Editorial

Published on 28 Aug 2024

Editorial: Pushing the Frontiers of nutritional Life Cycle Assessment (nLCA) to identify globally equitable and sustainable agri-food systems

in Nutrition and Sustainable Diets

Graham A. McAuliffe
Ty Beal
Michael R. F. Lee
Jolieke C. van der Pols

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1471102

3,288 views
2 citations

Perspective

Published on 26 Aug 2024

Building a solid foundation: advancing evidence synthesis in agri-food systems science

in Nutrition and Sustainable Diets

Pierre Ellssel
Georg Küstner
Magdalena Kaczorowska-Dolowy
Eduardo Vázquez
Claudia Di Bene
Honghong Li
Diego Brizuela-Torres
Elansurya Elangovan Vennila
José Luis Vicente-Vicente
Daniel Itzamna Avila-Ortega

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1410205

2,845 views

Original Research

Published on 20 Aug 2024

Unlocking the nutritional potential: amino acid profile of eight Indian food fishes and their role in meeting recommended dietary allowances

in Nutrition and Sustainable Diets

Basanta Kumar Das
Kajal Kumari
Satabdi Ganguly
Anjon Kumar Talukder
Archisman Ray
Subhamoy Dutta
Barsha Baisakhi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432034

3,197 views
3 citations

Original Research

Published on 16 Aug 2024

Development and validation of a tool to assess knowledge, attitudes, and practices toward diet sustainability

in Nutrition and Sustainable Diets

Serene Hilary
Samir Safi
Rubina Sabir
Asma Bahaaldeen Numan
Souzan Zidan
Carine Platat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1432057

9,111 views
4 citations

534 articles

articles

Metabolomics profiles of the liquid co-culture of Sanghuangporus vaninii and Pleurotus sapidus

Food waste and its associated environmental impacts in workplace buffet-style canteens in Beijing, China

Long-term sustainability of African school feeding programs, a review

Synthesizing evidence and identifying knowledge gaps in the role of swine in Japanese encephalitis virus transmission: a rapid systematic review of the literature

Analysing the contribution of trees and green spaces to household nutrition security in eThekwini, KwaZulu-Natal, South Africa

Preparation of edible film from sweet potato peel polyphenols: application in fresh fruit preservation

Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

Use of dehydrated carrot (Daucus carota) pomace and almond (Prunus dulcis) powder for partial replacement of wheat flour in cake: effect on product quality and acceptability

Valorization of coconut (Cocos nucifera L.) testa as a biocolourant

Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

Ultrasound-assisted optimized extraction and analysis of polysaccharides of Tricholoma matsutake

The impact of information acquisition ability on consumers' trust in eco-labels in China: insight of food sustainability

A review of the intersection between climate change, agriculture, health, and nutrition in Africa: costs and programmatic options

Perspectives on healthcare decarbonization through plant-rich dietary shifts: cases from the US, Austria and Taiwan

Focus groups exploring American consumer perspectives on contemporary poultry production reveal critical insights to educate sustainable practices for producers

Editorial: Research and developments in cultured meat production

Editorial: Pushing the Frontiers of nutritional Life Cycle Assessment (nLCA) to identify globally equitable and sustainable agri-food systems

Building a solid foundation: advancing evidence synthesis in agri-food systems science

Unlocking the nutritional potential: amino acid profile of eight Indian food fishes and their role in meeting recommended dietary allowances

Development and validation of a tool to assess knowledge, attitudes, and practices toward diet sustainability