Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 12 Aug 2022

The role of soaking, steaming, and dehulling on the nutritional quality of Bambara groundnuts (Vigna subterranea (L) Verdc.)

in Sustainable Food Processing

Damba Yahaya
Osman Abdulai Seidu
Charlotte Hazaala Tiesaah
Musah Baba Iddrisu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887311

3,942 views
4 citations

Review

Published on 10 Aug 2022

Pyracantha fortuneana (Maxim.) Li: A comprehensive review of its phytochemistry, pharmacological properties, and product development

in Sustainable Food Processing

Lingyu Wang
Ruolan Li
Qing Zhang
Jia Liu
Ting Tao
Ting Zhang
Chunjie Wu
Qiang Ren
Xufeng Pu
Wei Peng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.940900

7,590 views
6 citations

Original Research

Published on 08 Aug 2022

Usage of biological chitosan against the contamination of post-harvest treatment of strawberries by Aspergillus niger

in Sustainable Food Processing

Abir El-araby
Lahsen El Ghadraoui
Faouzi Errachidi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.881434

4,332 views
25 citations

Original Research

Published on 01 Aug 2022

The effect of silver nanoparticles toward properties and antibacterial activity of silver-alginate nanocomposite films

in Sustainable Food Processing

Endang Susilowati
Lina Mahardiani
Retno Duwi Hardini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.913750

2,949 views
7 citations

Original Research

Published on 01 Aug 2022

Fostering food preservation practice: Lessons from a community train-the-trainer program on Canada's west coast

in Sustainable Food Processing

Majing Oloko
Maureen G. Reed
James P. Robson

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887720

3,542 views
4 citations

Original Research

Published on 22 Jul 2022

Physicochemical, rheological and structural properties of flours from six quinoa cultivars grown in Colombia

in Sustainable Food Processing

Miguel García-Parra
María Paula Polo-Muñoz
Jhon Edinson Nieto Calvache
Lina Marcela Agudelo-Laverde
Diego Fernando Roa-Acosta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.936962

2,139 views
8 citations

Original Research

Published on 22 Jul 2022

Combination of cassava starch biopolymer and essential oils for coating table eggs

in Sustainable Food Processing

Gabriel da Silva Oliveira
Concepta McManus
Paula Gabriela da Silva Pires
Vinícius Machado dos Santos

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.957229

3,246 views
20 citations

Original Research

Published on 13 Jul 2022

Corn Starch-Based Bionanocomposite Film Reinforced With ZnO Nanoparticles and Different Types of Plasticizers

in Sustainable Food Processing

Heni Radiani Arifin
Mohamad Djali
Bambang Nurhadi
Shafrina Azlin-Hasim
Nanang Masruchin
P. Almira Vania
Amani Hilmi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.886219

5,250 views
23 citations

Review

Published on 08 Jul 2022

Trends in Sieving and Its Applications in Cereals. A Literature Review

in Sustainable Food Processing

Nevardo Sanchez-Suarez
Gina Lia Orozco-Mendoza
Jhon Wilder Zartha-Sossa
Delcy Camila Gafaro-Garcés
Lourdes Gladys Melchor-Cahuana
Cristian Gonzalez-Tovar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.902147

6,737 views
3 citations

Original Research

Published on 04 Jul 2022

Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin

in Sustainable Food Processing

Justus Knappert
Jonas Nolte
Natalya Friese
Ye Yang
Christoph Lindenberger
Cornelia Rauh
Christopher McHardy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.934552

1,772 views
3 citations

Original Research

Published on 04 Jul 2022

Ethical Eggs: Can Synthetic Biology Disrupt the Global Egg Production Industry?

in Sustainable Food Processing

Aditi Mankad
Elizabeth V. Hobman
Lucy Carter
Mark Tizard

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.915454

3,585 views
2 citations

Original Research

Published on 30 Jun 2022

To Wrap Or to Not Wrap Cucumbers?

in Sustainable Food Processing

Chandrima Shrivastava
Eleonora Crenna
Seraina Schudel
Kanaha Shoji
Daniel Onwude
Roland Hischier
Thijs Defraeye

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.750199

8,709 views
10 citations

Original Research

Published on 29 Jun 2022

Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction

in Sustainable Food Processing

Yuksel Bayram
Cigdem Elgin Karabacak

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.909894

4,357 views
8 citations

Review

Published on 14 Jun 2022

Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds

in Sustainable Food Processing

James Owusu-Kwarteng
Dominic Agyei
Fortune Akabanda
Richard Atinpoore Atuna
Francis Kweku Amagloh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.885328

19,612 views
19 citations

Original Research

Published on 10 Jun 2022

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

in Sustainable Food Processing

Stephan Buecker
Lutz Grossmann
Myriam Loeffler
Elena Leeb
Jochen Weiss

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.915194

2,110 views
11 citations

Review

Published on 19 May 2022

Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

in Sustainable Food Processing

Ioanna Neoκleous
Justyna Tarapata
Photis Papademas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.856199

9,726 views
29 citations