Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 15 Jun 2023

Enhancement of storage life and maintenance of quality in tomato fruits by preharvest salicylic acid treatment

in Sustainable Food Processing

Elham Baninaiem
Abdolmajid Mirzaalian Dastjerdi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1180243

2,627 views
2 citations

Original Research

Published on 14 Jun 2023

Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method

in Sustainable Food Processing

Xinlei Yan
Nafei Yang
Baiting Chen
Jing Miao
Jiaqi Guo
Yufei Sun
Jing Wang
Wenhui Guo
Xiujuan Zhang
Feiyun Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1194765

1,275 views
3 citations

Methods

Published on 13 Jun 2023

Development and validation of multi-analyte methods for the determination of migrating substances from plastic food contact materials by GC-EI-QqQ-MS and GC-APCI-QTOF-MS

in Sustainable Food Processing

Chrysoula Kanakaki
Theodora Traka
Nikolaos S. Thomaidis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1159002

10,148 views
4 citations

Original Research

Published on 09 Jun 2023

Functional semi-finished fish product evaluation: organoleptic and evidence in vivo

in Sustainable Food Processing

Dinara Moldagaliyeva
Yasin Uzakov
Nurzhan Sarsembayeva
Assem Ibazhanova
Balzhan Jussipbekova
Alma Nurakhova
Ulbobek Artykbayeva
Mairash Baimuratova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1190340

1,694 views

Original Research

Published on 30 May 2023

Determinants of organic food purchasing intention: an empirical study of local consumers in Da Nang city, Central Vietnam

in Sustainable Food Processing

Ngo Thanh Mai
Tran Thi Lan Phuong
Tran Tho Dat
Dinh Duc Truong

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1180612

4,027 views
6 citations

Review

Published on 24 May 2023

Tea polyphenols: extraction techniques and its potency as a nutraceutical

in Sustainable Food Processing

Horia Shaukat
Anwar Ali
Yang Zhang
Arslan Ahmad
Sakhawat Riaz
Ahmal Khan
Taha Mehany
Hong Qin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1175893

16,556 views
18 citations

Original Research

Published on 24 May 2023

Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets

in Sustainable Food Processing

Rasha Elsabagh
Samar S. Ibrahim
Elsayed M. Abd-Elaaty
Ahmed Abdeen
Ahmed M. Rayan
Samah F. Ibrahim
Mohamed Abdo
Florin Imbrea
Laura Şmuleac
Amal M. El-Sayed

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1177010

4,685 views
13 citations

Original Research

Published on 24 May 2023

Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market

in Sustainable Food Processing

Zorana Miloradovic
Marina Hovjecki
Milica Mirkovic
Nikola Bajcetic
Ivana Sredovic Ignjatovic
Ana Satric
Nada Smigic
Marijana Maslovaric
Rade Jovanovic
Jelena Miocinovic

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1171734

1,380 views
2 citations

Original Research

Published on 18 May 2023

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

in Sustainable Food Processing

Weiwen Duan
Hui Qiu
Kyi Kyi Htwe
Shuai Wei
Yang Liu
Zefu Wang
Qinxiu Sun
Zongyuan Han
Qiuyu Xia
Shucheng Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1189149

1,551 views
11 citations

Editorial

Published on 16 May 2023

Editorial: Sustainable food systems in Ibero-America

in Sustainable Food Processing

José A. Teixeira
Lorenzo Pastrana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1204614

646 views

Review

Published on 16 May 2023

Drivers, advances, and significance of measures for effective circular food packaging

in Sustainable Food Processing

Fátima Poças
Maria do Céu Selbourne

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1140295

15,567 views
5 citations

Original Research

Published on 15 May 2023

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

in Sustainable Food Processing

Xiao Yuan
Binglin Tang
Yukun Wang
Yuanyuan Jiang
Jinming He
Guang Wang
Pandi Yang
Bin Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1191396

2,371 views
6 citations

Perspective

Published on 09 May 2023

Designing probiotic-containing fermented food to improve mental disorders derived from childhood emotional neglect

in Sustainable Food Processing

Jorge Hevia-Orozco
Cid R. González-González

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1161153

2,097 views

Original Research

Published on 05 May 2023

Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes

in Sustainable Food Processing

Yu-Tsung Cheng
Ping-Hsiu Huang
Wen-Chien Lu
Sheng-Che Chu
Pei-Ming Wang
Wen-Chien Ko
Po-Hsien Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1153862

1,692 views
7 citations

Original Research

Published on 03 May 2023

Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique

in Sustainable Food Processing

Nicola Mangieri
Gerardo Rosciano
Davide Porcellato
Anja Ruud Winther
Ivano De Noni
Daniela Fracassetti
Roberto Foschino
Ileana Vigentini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1166002

2,255 views
2 citations

Mini Review

Published on 27 Apr 2023

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

in Sustainable Food Processing

Mariana Buranelo Egea
Josemar Gonçalves de Oliveira Filho
Stephani Borges Campos
Ailton Cesar Lemes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1148291

2,516 views
5 citations