Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 19 May 2022

Influence of Process Operation on the Production of Exopolysaccharides in Arthrospira platensis and Chlamydomonas asymmetrica

in Sustainable Food Processing

Sun-Hwa Jung
Niklas Zell
Fabian Boßle
Ulrich Teipel
Cornelia Rauh
Christopher McHardy
Christoph Lindenberger

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.883069

2,332 views
7 citations

Original Research

Published on 16 May 2022

Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars

in Sustainable Food Processing

Miguel Ángel Garcia-Parra
Diego Fernando Roa-Acosta
Jesús Eduardo Bravo-Gomez
Juan Carlos Hernández-Criado
Héctor Samuel Villada-Castillo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.862238

1,450 views
4 citations

Original Research

Published on 11 May 2022

Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

in Sustainable Food Processing

Vicente Ortiz-Gómez
Jhon Edinson Nieto-Calvache
Diego Fernando Roa-Acosta
Jose Fernando Solanilla-Duque
Jesús Eduardo Bravo-Gómez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.852332

2,196 views
12 citations

Mini Review

Published on 29 Apr 2022

Can Pulsed Electric Fields Treated Algal Cells Be Used as Stationary Phase in Chromatography?

in Sustainable Food Processing

Daniel Pleissner
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.860647

1,121 views
2 citations

Original Research

Published on 18 Apr 2022

Growth Temperature Influences Postharvest Quality and Cold Tolerance of Green Harvested Dwarf Tomatoes During Storage

in Sustainable Food Processing

Fahrizal Yusuf Affandi
Charlotte Pijnenburg
Julian C. Verdonk
Ernst J. Woltering
Rob E. Schouten

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.876597

2,678 views
3 citations

Original Research

Published on 13 Apr 2022

Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology

in Sustainable Food Processing

Serena Carpentieri
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.854968

3,257 views
21 citations

Original Research

Published on 08 Apr 2022

Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes

in Sustainable Food Processing

Nitesh Boro
Diganta Narzary

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.869430

2,484 views
7 citations

Original Research

Published on 07 Apr 2022

Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

in Sustainable Food Processing

Jasim Ahmed
Sabeena Farvin K. Habeebullah
Surendraraj Alagarsamy
Mehraj Z. Mulla
Linu Thomas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.857072

1,881 views
6 citations

Original Research

Published on 06 Apr 2022

Assessing the Adaptability of Quinoa and Millet in Two Agroecological Zones of Rwanda

in Sustainable Food Processing

Cedric Habiyaremye
Olivier Ndayiramije
Jade D'Alpoim Guedes
Kevin M. Murphy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.850280

12,857 views
4 citations

Editorial

Published on 30 Mar 2022

Editorial: Sustainable Food Waste Management

in Sustainable Food Processing

Carlos Martin-Rios
Juan Carlos Arboleya
Jason Bolton
Niclas Erhardt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.885250

3,892 views
1 citation

Original Research

Published on 30 Mar 2022

The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid

in Sustainable Food Processing

Bambang Admadi Harsojuwono
I. Wayan Arnata
Amna Hartiati
Yohanes Setiyo
Sayi Hatiningsih
Luh Suriati

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.844485

1,702 views
9 citations

Original Research

Published on 25 Mar 2022

Influence of Dehydration Temperature and Time on Physicochemical Properties of Tomato (Solanum lycopersicum L.) Powder

in Sustainable Food Processing

Alemu Degwale
Fentahun Asrat
Kefale Eniyew
Derajew Asres
Tiru Tesfa
Asrat Ayalew

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.839385

8,482 views
11 citations

Review

Published on 21 Mar 2022

Mezcal Production in Mexico: Between Tradition and Commercial Exploitation

in Sustainable Food Processing

Melchor Arellano-Plaza
Jesús Bernardo Paez-Lerma
Nicolás Oscar Soto-Cruz
Manuel R. Kirchmayr
Anne Gschaedler Mathis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.832532

37,609 views
28 citations

Original Research

Published on 15 Mar 2022

Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties

in Sustainable Food Processing

Fernando Ramos-Escudero
Raquel B. Gómez-Coca
Ana María Muñoz
Luciana De La Fuente-Carmelino
María del Carmen Pérez-Camino

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.843772

3,092 views
12 citations

Editorial

Published on 14 Mar 2022

Editorial: Sustainable Production of Ethnic Alcoholic Beverages

in Sustainable Food Processing

Nicolás O. Soto-Cruz
Manuel R. Kirchmayr
Avinash Sharma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.864700

1,007 views

Original Research

Published on 09 Mar 2022

Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

in Sustainable Food Processing

Vicente Ortiz-Gómez
Alejandro Fernández-Quintero
Diego Fernando Roa-Acosta
Jesús Eduardo Bravo-Gómez
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.851433

4,007 views
3 citations