Frontiers in Sustainable Food Systems | Sustainable Food Processing

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

1,880 views
4 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

1,896 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

1,530 views
5 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

2,080 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

2,224 views
3 citations

Original Research

Published on 25 Apr 2023

Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

in Sustainable Food Processing

Zhiping Zhao
Hongfan Chen
Yulin Zhang
Xin Nie
Lu Xiang
Tao Peng
Dayu Liu
Huailiang Luo
Aili Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1156173

1,504 views
2 citations

Original Research

Published on 21 Apr 2023

Sustainable food packaging: An updated definition following a holistic approach

in Sustainable Food Processing

Krisztina Rita Dörnyei
Ilke Uysal-Unalan
Victoria Krauter
Ramona Weinrich
Loredana Incarnato
Igor Karlovits
Giancarlo Colelli
Polymeros Chrysochou
Margaret Camilleri Fenech
Marit Kvalvåg Pettersen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1119052

14,551 views
21 citations

Review

Published on 20 Apr 2023

A review on the application of computer vision and machine learning in the tea industry

in Sustainable Food Processing

Huajia Wang
Jinan Gu
Mengni Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1172543

11,517 views
14 citations

Original Research

Published on 17 Apr 2023

Degree modeling of pistachio farmers' resilience against climate change (Study subject: Rural areas of Rafsanjan and Anar counties, Iran)

in Sustainable Food Processing

Amirreza Asrari
Maryam Omidi Najafabadi
Jamal Farajollah Hosseini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1134487

1,259 views
1 citation

Original Research

Published on 17 Apr 2023

Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying

in Sustainable Food Processing

Malak Angor

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1156316

1,498 views
2 citations

Editorial

Published on 12 Apr 2023

Editorial: Emerging non-thermal technology applications for sustainable food processing

in Sustainable Food Processing

Mahendran Radhakrishnan
Sajid Maqsood
Kaliramesh Siliveru

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1190320

2,273 views
3 citations

Original Research

Published on 04 Apr 2023

Innovations and trends in the coconut agroindustry supply chain: A technological surveillance and foresight analysis

in Sustainable Food Processing

José Fernando Grass Ramírez
Ricardo Camacho Muñoz
Jhon Wilder Zartha Sossa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1048450

15,043 views
12 citations

Original Research

Published on 31 Mar 2023

Establishment of the colloidal chitin enzymatic hydrolysis conditions to obtain N-acetyl glucosamine

in Sustainable Food Processing

Rodrigo A. Rivera-Solís
Manuel J. Granados-Baeza
Sara E. Solís-Pereira
Gabriel Lizama-Uc
Denis Magaña-Ortiz
Mónica N. Sánchez-González
Rafael A. Rojas-Herrera
Gerardo Rivera-Muñoz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1077429

2,534 views

Original Research

Published on 30 Mar 2023

Synergistic effect of UV-C irradiation and high-pressure processing in reducing microbial load in “Nanglae” pineapple juice compared to conventional heat treatment

in Sustainable Food Processing

Phunsiri Suthiluk
Nuntawan Chuensombat
Sutthiwal Setha
Matchima Naradisorn

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.979943

2,304 views
2 citations

Original Research

Published on 27 Mar 2023

Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges

in Sustainable Food Processing

Luh Suriati

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1104498

1,714 views
1 citation

Mini Review

Published on 23 Mar 2023

The potential, strategies, and challenges of Monascus pigment for food application

in Sustainable Food Processing

Mariana Buranelo Egea
Luciana Arantes Dantas
Tainara Leal de Sousa
Alan Gomes Lima
Ailton Cesar Lemes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1141644

6,839 views
8 citations

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Articles

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

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

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

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

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

Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis

Sustainable food packaging: An updated definition following a holistic approach

A review on the application of computer vision and machine learning in the tea industry

Degree modeling of pistachio farmers' resilience against climate change (Study subject: Rural areas of Rafsanjan and Anar counties, Iran)

Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying

Editorial: Emerging non-thermal technology applications for sustainable food processing

Innovations and trends in the coconut agroindustry supply chain: A technological surveillance and foresight analysis

Establishment of the colloidal chitin enzymatic hydrolysis conditions to obtain N-acetyl glucosamine

Synergistic effect of UV-C irradiation and high-pressure processing in reducing microbial load in “Nanglae” pineapple juice compared to conventional heat treatment

Nanocoating-konjac application as postharvest handling to extend the shelf life of Siamese oranges

The potential, strategies, and challenges of Monascus pigment for food application