Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 10 Dec 2024

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

in Sustainable Food Processing

Emmanuel Olorunleke Oludipe
Ayodele Oluwaseun Ajayi
Akinyomade Oladipo Owolabi
Ayoyinka Olufunke Olojede
Yemisi Tokunbo Afolabi
Charles Obiora Nwonuma
Blessing Grace Adewumi
Ebenezer Olasunkanmi Dada
Stephen Oluwagbemiga Owa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1497536

598 views

Original Research

Published on 05 Dec 2024

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

in Sustainable Food Processing

Yilai Wan
Chengjian Xu
Zhongyan Zhu
Wenyu Liu
Changqing Wei
Yuwen Yi
Zhanxia Liu
Ting Wang
Nan Zhu
Hang Xiao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1496327

524 views

Original Research

Published on 04 Dec 2024

Enhanced production of thermostable catalase for efficient gluconic acid biocatalysis

in Sustainable Food Processing

Jiang Huang
Jun Wang
Jinling He
Yupeng Wu
Lizhi Chen
Shuangzi Zhou
Yeyu Bian
Yangyuan Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1465445

345 views

Original Research

Published on 27 Nov 2024

Sustainable Aloe vera/chitosan-based edible coatings reduce postharvest loss of stored fresh figs (Ficus carica L.)

in Sustainable Food Processing

Navjot Kaur
Chandran Somasundram
Zuliana Razali
Zienab Fawzy Reiad Ahmed

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1459600

565 views

Review

Published on 25 Nov 2024

Micro and nano plastics: contaminants in beverages and prevention strategies

in Sustainable Food Processing

Chang Ma
Karna Ramachandraiah
Guihun Jiang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1491290

1,097 views

Original Research

Published on 22 Nov 2024

Exploring the nutraceutical potential of soybean genotypes of Uttarakhand: implications for the mainstreaming of wild soybean

in Sustainable Food Processing

Pooja Oli
Shailaja Punetha
Zishan Ahmad Wani
Om Prakash Arya
I.D. Bhatt
Dinesh Kumar Singh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1495734

638 views

Original Research

Published on 13 Nov 2024

Millet bran dietary fibres treated by heating, dual enzymolysis united with acrylic-grafting or hydroxypropylation: effects on the properties of heat-induced egg white protein gel

in Sustainable Food Processing

Chenlong He
Ling Dang
Chen Feng
Yan Li
Liangliang Zhang
Yajun Zheng
Nan Wang
Danhong Liu
Zimo Ye

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1464536

303 views

Original Research

Published on 01 Nov 2024

Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

in Sustainable Food Processing

Jiayi Lin
Yixiao Wu
Hao Wang
Matt Jellicoe
Shan He
David J. Young
Suresh Thennadil
Colin L. Raston
Charles Brennan
Bin Tian

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445762

461 views

Original Research

Published on 01 Nov 2024

Isolation, structural characterization, and hypoglycemic activity of polysaccharides from the stems of Panax ginseng C. A. Meyer

in Sustainable Food Processing

Weiwei Xu
Wei Zhou
Jinfeng Sun
Weiwei Chen
Xuanye Wu
Tong Guan
Yilin Zhao
Pengcheng Yang
Zhengyu Hu
Gao Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1500278

487 views

Editorial

Published on 21 Oct 2024

Editorial: The aquatic product processing and by-product utilization

in Sustainable Food Processing

Shi Wenzheng
Yuan Chunhong
Liu Shucheng
Ren Dandan
Hou Hu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1498642

356 views

Original Research

Published on 17 Oct 2024

Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807

in Sustainable Food Processing

Mana Rezavand Hesari
Saber Amiri
Amirhossein Asianezhad
Amin Khalili
Thao M. Ho
Per E. J. Saris
Amin Yousefvand

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1487005

583 views

Original Research

Published on 11 Oct 2024

Challenges and opportunities in geographical indication registered gastronomic products: Erzurum Rosette

in Sustainable Food Processing

Erkan Denk

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1460663

1,355 views

Original Research

Published on 08 Oct 2024

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

in Sustainable Food Processing

Muhammad Zubair Khalid
Hafiza Saima
Muhammad Tahir Nadeem
Kanza Saeed
Muhammad Sajid Arshad
Waseem Khalid
Hamad Rafique
Muqaddas Fatima
Tawfiq Alsulami
Abdulhakeem Alzahrani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1472110

1,978 views

Original Research

Published on 03 Oct 2024

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

in Sustainable Food Processing

Yurong Li
Long Guo
Xiaoxue Mao
Chen Ji
Wenji Li
Zhiqin Zhou

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1474760

642 views

Original Research

Published on 02 Oct 2024

The effect of composite edible coatings on the postharvest quality of “Hass” avocado fruit treated at different harvest maturities

in Sustainable Food Processing

Sibonelo Ngubane
Samson Z. Tesfay
Lembe S. Magwaza
Asanda Mditshwa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1473731

2,059 views

Original Research

Published on 18 Sep 2024

Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry

in Sustainable Food Processing

Oznur Oztuna Taner

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1450653

747 views

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Articles

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

Enhanced production of thermostable catalase for efficient gluconic acid biocatalysis

Sustainable Aloe vera/chitosan-based edible coatings reduce postharvest loss of stored fresh figs (Ficus carica L.)

Micro and nano plastics: contaminants in beverages and prevention strategies

Exploring the nutraceutical potential of soybean genotypes of Uttarakhand: implications for the mainstreaming of wild soybean

Millet bran dietary fibres treated by heating, dual enzymolysis united with acrylic-grafting or hydroxypropylation: effects on the properties of heat-induced egg white protein gel

Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

Isolation, structural characterization, and hypoglycemic activity of polysaccharides from the stems of Panax ginseng C. A. Meyer

Editorial: The aquatic product processing and by-product utilization

Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807

Challenges and opportunities in geographical indication registered gastronomic products: Erzurum Rosette

Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

The effect of composite edible coatings on the postharvest quality of “Hass” avocado fruit treated at different harvest maturities

Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry