Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 24 Feb 2023

Repeated and long-term cryopreservation of primary bovine myogenic cells to maintain quality in biomimetic cultured meat

in Sustainable Food Processing

Roka Kakehi
Azumi Yoshida
Hironobu Takahashi
Tatsuya Shimizu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1023057

3,267 views
2 citations

Editorial

Published on 21 Feb 2023

Editorial: Advances in millet research as a sustainable food source

in Sustainable Food Processing

Nitya Sharma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1149908

1,439 views
2 citations

Original Research

Published on 17 Feb 2023

Inhibitory effect of Monascus purpureus pigment extracts against fungi and mechanism of action

in Sustainable Food Processing

Swapna Majhi
Mohan Appasaheb Dhale
Mohankumari Honganoor Puttananjaiah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1100961

2,580 views
4 citations

Original Research

Published on 16 Feb 2023

Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must

in Sustainable Food Processing

Mariana Queirós
Guilherme Pereira
Ana Catarina Leite
Rita Leal
Rui Rodrigues
José A. Teixeira
Ricardo N. Pereira

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1053013

2,058 views
7 citations

Editorial

Published on 13 Feb 2023

Editorial: Sustainable postharvest management practices for fresh produce

in Sustainable Food Processing

Asanda Mditshwa
Ghulam Khaliq
Zaharan Hussein
Shaghef Ejaz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1143759

2,905 views
19 citations

Review

Published on 10 Feb 2023

Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat

in Sustainable Food Processing

Ume Roobab
Ghulam Muhammad Madni
Muhammad Modassar Ali Nawaz Ranjha
Abdul Waheed Khan
Samy Selim
Mohammed S. Almuhayawi
Mennatalla Samy
Xin-An Zeng
Rana Muhammad Aadil

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1007967

5,420 views
10 citations

Original Research

Published on 09 Feb 2023

Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production

in Sustainable Food Processing

Lucia Camprini
Michela Pellegrini
Giuseppe Comi
Lucilla Iacumin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1044357

1,673 views
1 citation

Review

Published on 02 Feb 2023

Applications of date pits in foods to enhance their functionality and quality: A review

in Sustainable Food Processing

Maha Al-Khalili
Nasser Al-Habsi
Mohammad Shafiur Rahman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1101043

19,055 views
26 citations

Original Research

Published on 01 Feb 2023

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo

in Sustainable Food Processing

César Iván Ojeda-Linares
Mariana Vallejo
Alejandro Casas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1067598

9,237 views
2 citations

Editorial

Published on 30 Jan 2023

Editorial: Food bioactives: Implications for meeting Sustainable Development Goals

in Sustainable Food Processing

Dominic Agyei
Vijayalekshmi Sarojini
Chibuike Udenigwe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1137862

814 views

Original Research

Published on 24 Jan 2023

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

in Sustainable Food Processing

José Luis Hoyos-Concha
Héctor Samuel Villada-Castillo
Diego Fernando Roa-Acosta
Alejandro Fernández-Quintero
Rodrigo Ortega-Toro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1077274

2,665 views
3 citations

Original Research

Published on 18 Jan 2023

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

in Sustainable Food Processing

Anne P. Edima-Nyah
Victor E. Ntukidem
Moses C. Ekanem
Philippa C. Ojimelukwe
Titus U. Nwabueze

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1071821

3,941 views
1 citation

Mini Review

Published on 18 Jan 2023

Object detection and classification using few-shot learning in smart agriculture: A scoping mini review

in Sustainable Food Processing

Nitiyaa Ragu
Jason Teo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1039299

4,009 views
6 citations

Systematic Review

Published on 09 Jan 2023

Artificial intelligence-based decision support systems in smart agriculture: Bibliometric analysis for operational insights and future directions

in Sustainable Food Processing

Arslan Yousaf
Vahid Kayvanfar
Annamaria Mazzoni
Adel Elomri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1053921

16,548 views
46 citations

Original Research

Published on 22 Dec 2022

Economic benefit and social impact derived by a food loss prevention strategy in the vegetable sector: A spatial and temporal analysis at the regional level

in Sustainable Food Processing

Pietro Tonini
Pere Muñoz Odina
Francesco Orsini
Xavier Gabarrell Durany

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1043591

4,005 views
2 citations

Original Research

Published on 22 Dec 2022

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

in Sustainable Food Processing

Deiny Maryeli Córdoba-Cerón
Darwin Carranza-Saavedra
Diego Fernando Roa-Acosta
Jose Luis Hoyos-Concha
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1017324

2,225 views
7 citations