Frontiers in Sustainable Food Systems | Sustainable Food Processing

Review

Published on 20 Apr 2021

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

in Sustainable Food Processing

Bibiana Ramírez-Pulido
Claudia Bas-Bellver
Noelia Betoret
Cristina Barrera
Lucía Seguí

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.654313

6,698 views
37 citations

Editorial

Published on 15 Apr 2021

Editorial: Sustainable Production of Bioactive Pigments

in Sustainable Food Processing

Wee Sim Choo
Laurent Dufossé
Lourdes Morales-Oyervides

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.674311

1,802 views
4 citations

Original Research

Published on 26 Mar 2021

Study of Pumpkin Drying Through Magnetic Resonance Imaging

in Sustainable Food Processing

Cristina Ripoli
Giuseppina Adiletta
Paola Russo
Nicola Funicello
Gerardo Iannone
Marisa Di Matteo
Salvatore De Pasquale

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.644829

1,503 views
2 citations

Editorial

Published on 26 Mar 2021

Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics

in Sustainable Food Processing

Miguel A. Cerqueira
Luiz H. Fasolin
Stephen R. Euston

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.652644

1,924 views
2 citations

Review

Published on 22 Mar 2021

The Realm of Microbial Pigments in the Food Color Market

in Sustainable Food Processing

Babita Rana
Malini Bhattacharyya
Babita Patni
Mamta Arya
Gopal K. Joshi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.603892

15,660 views
55 citations

Original Research

Published on 19 Mar 2021

Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

in Sustainable Food Processing

Carlos Zambra
Diógenes Hernández
Hugo Reyes
Nicole Riveros
Roberto Lemus-Mondaca

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.641858

4,784 views
10 citations

Review

Published on 18 Mar 2021

Agro-Industrial Residues: Eco-Friendly and Inexpensive Substrates for Microbial Pigments Production

in Sustainable Food Processing

Fernanda Cortez Lopes
Rodrigo Ligabue-Braun

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.589414

15,621 views
92 citations

Original Research

Published on 18 Feb 2021

Pyrolysis Study of Different Fruit Wastes Using an Aspen Plus Model

in Sustainable Food Processing

Ahmed AlNouss
Prakash Parthasarathy
Hamish R. Mackey
Tareq Al-Ansari
Gordon McKay

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.604001

10,368 views
32 citations

Original Research

Published on 15 Feb 2021

Bioactive Pigments of Monascus purpureus Attributed to Antioxidant, HMG-CoA Reductase Inhibition and Anti-atherogenic Functions

in Sustainable Food Processing

H. P. Mohankumari
K. Akhilender Naidu
K. Narasimhamurthy
G. Vijayalakshmi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.590427

4,888 views
12 citations

Original Research

Published on 09 Feb 2021

Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles

in Sustainable Food Processing

Jutalak Suwannachot
Sunantha Ketnawa
Yukiharu Ogawa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.606688

2,753 views
9 citations

Original Research

Published on 28 Jan 2021

Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

in Sustainable Food Processing

Kevin Prawiranto
Jan Carmeliet
Thijs Defraeye

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.606845

5,171 views
21 citations

Review

Published on 26 Jan 2021

Utilization of Food Processing By-products in Extrusion Processing: A Review

in Sustainable Food Processing

Debomitra Dey
Jana K. Richter
Pichmony Ek
Bon-Jae Gu
Girish M. Ganjyal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.603751

25,488 views
82 citations

Review

Published on 18 Jan 2021

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

in Sustainable Food Processing

Hector Emmanuel Cortés-Ferré
Daniel Guajardo-Flores
Gregorio Romero-De La Vega
Janet Alejandra Gutierrez-Uribe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.588534

8,575 views
14 citations

Mini Review

Published on 14 Jan 2021

Water-in-Oleogel Emulsions—From Structure Design to Functionality

in Sustainable Food Processing

Khakhanang Wijarnprecha
Auke de Vries
Sopark Sonwai
Dérick Rousseau

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.566445

6,408 views
17 citations

Review

Published on 14 Jan 2021

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

in Sustainable Food Processing

Shireena Xhiang Mun Yong
Cher Pin Song
Wee Sim Choo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.593259

8,630 views
34 citations

Editorial

Published on 13 Jan 2021

Editorial: Microbiological Risks in Food Processing

in Sustainable Food Processing

Paula Teixeira
Avelino Alvarez-Ordóñez
Guadalupe Virginia Nevárez-Moorillón

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.630598

5,001 views
5 citations

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Articles

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Editorial: Sustainable Production of Bioactive Pigments

Study of Pumpkin Drying Through Magnetic Resonance Imaging

Editorial: Structured Edible Oil: Towards a New Generation of Fat Mimetics

The Realm of Microbial Pigments in the Food Color Market

Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

Agro-Industrial Residues: Eco-Friendly and Inexpensive Substrates for Microbial Pigments Production

Pyrolysis Study of Different Fruit Wastes Using an Aspen Plus Model

Bioactive Pigments of Monascus purpureus Attributed to Antioxidant, HMG-CoA Reductase Inhibition and Anti-atherogenic Functions

Comparative Study of the Physico- and Biochemical Properties of Two Types of Salted Japanese Apricot (Prunus mume) Pickles

Physics-Based Digital Twin Identifies Trade-Offs Between Drying Time, Fruit Quality, and Energy Use for Solar Drying

Utilization of Food Processing By-products in Extrusion Processing: A Review

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

Water-in-Oleogel Emulsions—From Structure Design to Functionality

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

Editorial: Microbiological Risks in Food Processing