Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 21 Dec 2022

Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis

in Sustainable Food Processing

Emanuele Spada
Teodora Stillitano
Giacomo Falcone
Nathalie Iofrida
Giovanni Gulisano
Anna Irene De Luca

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1004065

4,243 views
7 citations

Review

Published on 19 Dec 2022

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

in Sustainable Food Processing

Sonia Abid Bhatti
Muhammad Hammad Hussain
Muhammad Zubair Mohsin
Ali Mohsin
Waqas Qamar Zaman
Meijin Guo
Muhammad Waheed Iqbal
Shahida Anusha Siddiqui
Salam A. Ibrahim
Saeed Ur-Rehman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1043823

7,437 views
14 citations

Original Research

Published on 05 Dec 2022

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

in Sustainable Food Processing

Tariq Ahmad Ganie
Sajad Ahmad Wani
Sajad Ahmad Rather
Farooq Ahmad Masoodi
Shahida Anusha Siddiqui
Salam A. Ibrahim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006528

1,387 views
3 citations

Editorial

Published on 30 Nov 2022

Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

in Sustainable Food Processing

Lutz Grossmann
Myriam Loeffler
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1091347

1,002 views

Original Research

Published on 25 Nov 2022

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

in Sustainable Food Processing

Camila Fernanda Dias Oliveira
Lígia Alves da Costa Cardoso
Francielo Vendruscolo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1029017

1,427 views
2 citations

Original Research

Published on 22 Nov 2022

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

in Sustainable Food Processing

Sandra Obinze
Philippa C. Ojimelukwe
Ben A. Eke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1023123

6,015 views
6 citations

Original Research

Published on 18 Nov 2022

Yield, phenology and triterpene saponins in Colombian quinoa

in Sustainable Food Processing

Elsa Helena Manjarres Hernández
Ana Cruz Morillo Coronado
Agobardo Cárdenas Chaparro
Claudia Merchán López

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.919885

1,945 views
1 citation

Original Research

Published on 10 Nov 2022

Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

in Sustainable Food Processing

Bárbara Morandi Lepaus
Anna Karoline Pereira de Oliveira Santos
Arthur Favoretti Spaviero
Polliany Strassmann Daud
Jackline Freitas Brilhante de São José

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.891662

1,319 views
7 citations

Original Research

Published on 10 Nov 2022

Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

in Sustainable Food Processing

Ana Rita Costa
José Manuel Salgado
Marlene Lopes
Isabel Belo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006467

3,380 views
8 citations

Original Research

Published on 10 Nov 2022

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

in Sustainable Food Processing

Scott D. Peterson
Ricardo Amón
Tony Wong
Edward S. Spang
Christopher W. Simmons

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1028520

7,421 views
6 citations

Original Research

Published on 08 Nov 2022

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

in Sustainable Food Processing

Qinghua Zeng
Feng Kong
Yue Li
Xingfeng Guo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.991888

1,043 views
5 citations

Original Research

Published on 04 Nov 2022

Study on anthocyanins from Lycium ruthenicum Murr via ultrasonic microwave synergistic extraction and its antioxidant properties

in Sustainable Food Processing

Yuhe Dong
Wenting Zhong
Chunmiao Yang
Yongze Zhang
Dongsheng Yang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1052499

1,386 views
1 citation

Editorial

Published on 26 Oct 2022

Editorial: Bioprocess optimization: The potential of agro-food by-products

in Sustainable Food Processing

Leonardo Sepúlveda
Débora A. Campos
Liliana Londoño Hernández

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1055217

739 views

Original Research

Published on 26 Oct 2022

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

in Sustainable Food Processing

Catarina Moreira
Pedro Ferreira-Santos
José António Teixeira
Cristina M. R. Rocha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1011020

3,017 views
9 citations

Original Research

Published on 26 Oct 2022

Prediction of chemical indicators for quality of Zanthoxylum spices from multi-regions using hyperspectral imaging combined with chemometrics

in Sustainable Food Processing

Youyou Wang
Jian Yang
Shuan Yu
Haiyan Fu
Song He
Bin Yang
Tiegui Nan
Yuwei Yuan
Luqi Huang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1036892

1,452 views
6 citations

Original Research

Published on 20 Oct 2022

Building “First Expire, First Out” models to predict food losses at retail due to cold chain disruption in the last mile

in Sustainable Food Processing

Charles B. Herron
Laura J. Garner
Aftab Siddique
Tung-Shi Huang
Jesse C. Campbell
Shashank Rao
Amit Morey

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1018807

5,124 views
5 citations