Frontiers in Sustainable Food Systems | Sustainable Food Processing

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

2,002 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

3,857 views
3 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

9,755 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

4,713 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

22,441 views
23 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

2,411 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

10,866 views
31 citations

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

2,539 views
9 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

1,593 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

2,434 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

1,258 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

2,964 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

3,707 views
25 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

2,767 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

2,014 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

13,256 views
4 citations