Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 24 Jun 2021

Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries

in Sustainable Food Processing

Oscar Zollman Thomas
Christopher Bryant

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.678491

22,742 views
21 citations

Original Research

Published on 24 Jun 2021

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

in Sustainable Food Processing

Orathai Phonyiam
Hitoshi Ohara
Satoru Kondo
Matchima Naradisorn
Sutthiwal Setha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.684434

2,762 views
19 citations

Original Research

Published on 18 Jun 2021

Students' Knowledge of Healthy Food and Their Actual Eating Habits: A Case Study on the University of Granada (Spain)

in Sustainable Food Processing

Francisco Entrena-Durán
Henar Baldan-Lozano
Juan-Miguel Valdera-Gil

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.687574

46,493 views
8 citations

Mini Review

Published on 14 Jun 2021

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

in Sustainable Food Processing

Rodrigo Macias-Garbett
Sergio Othón Serna-Hernández
Juan Eduardo Sosa-Hernández
Roberto Parra-Saldívar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.681684

8,598 views
35 citations

Original Research

Published on 11 Jun 2021

Evaluation of Scenarios for Improving the Collection System for a Milk Factory in Ethiopia

in Sustainable Food Processing

Bert Dijkink
Erik Esveld
Jan Broeze
Martijntje Vollebregt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.645057

3,141 views

Original Research

Published on 10 Jun 2021

Physical and Structural Characterization of Underutilized Climate-Resilient Seed Grains: Millets, Sorghum, and Amaranth

in Sustainable Food Processing

Sarah Geisen
Kiruba Krishnaswamy
Rob Myers

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.599656

8,940 views
7 citations

Review

Published on 10 Jun 2021

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

in Sustainable Food Processing

V. Venugopal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.611835

16,834 views
106 citations

Original Research

Published on 07 Jun 2021

Sustainable Ethanol Production From Sugarcane Molasses by Saccharomyces cerevisiae Immobilized on Chitosan-Coated Manganese Ferrite

in Sustainable Food Processing

Arianna Núñez Caraballo
Anna Iliná
Rodolfo Ramos González
Cristóbal N. Aguilar
Georgina Michelena Álvarez
Adriana Carolina Flores Gallegos
José Sandoval-Cortés
Miguel A. Aguilar-Gonzalez
Nicolas Oscar Soto-Cruz
José Daniel García García

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.683170

10,830 views
13 citations

Original Research

Published on 07 Jun 2021

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

in Sustainable Food Processing

Kuntal Ghosh
Atanu Adak
Suman K. Halder
Keshab C. Mondal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.680738

4,791 views
11 citations

Original Research

Published on 02 Jun 2021

Evaluation of Fed-Batch Fermentation for Production of Polyhydroxybutyrate With a Banana Pulp Juice Substrate From an Agro Industrial By-Product

in Sustainable Food Processing

Mónica Arias-Roblero
Vanny Mora-Villalobos
Carmela Velazquez-Carrillo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.681596

5,016 views
5 citations

Review

Published on 21 May 2021

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

in Sustainable Food Processing

Caleb Acquah
Godfred Ohemeng-Boahen
Krista A. Power
Susan M. Tosh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.681662

9,401 views
33 citations

Review

Published on 14 May 2021

Infrared Drying Trends Applied to Fruit

in Sustainable Food Processing

Jhon Wilder Zartha Sossa
Gina Lía Orozco
Liz Mercedes García Murillo
Miguel Peña Osorio
Nevardo Sánchez Suarez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.650690

11,267 views
21 citations

Review

Published on 11 May 2021

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

in Sustainable Food Processing

Hagrétou Sawadogo-Lingani
James Owusu-Kwarteng
Richard Glover
Bréhima Diawara
Mogens Jakobsen
Lene Jespersen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.672410

15,143 views
31 citations

Original Research

Published on 10 May 2021

Eco-Feedback for Food Waste Reduction in a Student Residence

in Sustainable Food Processing

Veranika Lim
Lyn Bartram
Mathias Funk
Matthias Rauterberg

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.658898

5,266 views
13 citations

Review

Published on 05 May 2021

The Enzymatic Digestion of Pomaces From Some Fruits for Value-Added Feed Applications in Animal Production

in Sustainable Food Processing

Munene Kithama
Yousef I. Hassan
Keyi Guo
Elijah Kiarie
Moussa S. Diarra

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.611259

4,245 views
6 citations

Review

Published on 29 Apr 2021

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

in Sustainable Food Processing

Pablo R. Salgado
Luciana Di Giorgio
Yanina S. Musso
Adriana N. Mauri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.630393

95,002 views
169 citations

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Articles

Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

Students' Knowledge of Healthy Food and Their Actual Eating Habits: A Case Study on the University of Granada (Spain)

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

Evaluation of Scenarios for Improving the Collection System for a Milk Factory in Ethiopia

Physical and Structural Characterization of Underutilized Climate-Resilient Seed Grains: Millets, Sorghum, and Amaranth

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Sustainable Ethanol Production From Sugarcane Molasses by Saccharomyces cerevisiae Immobilized on Chitosan-Coated Manganese Ferrite

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Evaluation of Fed-Batch Fermentation for Production of Polyhydroxybutyrate With a Banana Pulp Juice Substrate From an Agro Industrial By-Product

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Infrared Drying Trends Applied to Fruit

Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

Eco-Feedback for Food Waste Reduction in a Student Residence

The Enzymatic Digestion of Pomaces From Some Fruits for Value-Added Feed Applications in Animal Production

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers