Editorial
Published on 17 May 2024
Editorial: High value utilization of waste in food processing
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1423046
- 789 views
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386 articles
Articles
Original Research
Published on 15 May 2024
Drying characteristics and kinetics of bottle gourd using stand-alone indirect solar dryer
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1400938
- 2,344 views
- 2 citations
Review
Published on 13 May 2024
RuBisCO: a sustainable protein ingredient for plant-based foods
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1389309
- 5,535 views
- 1 citation
Original Research
Published on 24 Apr 2024
Influences of superfine-grinding and mix enzymatic hydrolysis combined with hydroxypropylation or acetylation on the structure and physicochemical properties of jujube kernel fiber
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1382314
- 801 views
Original Research
Published on 22 Apr 2024
Natural deep eutectic liquid and ultrasound-assisted extraction of milk thistle phenolics and their hepatoprotective activities
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1375076
- 874 views
Original Research
Published on 10 Apr 2024
Sustainable production of extracellular polymeric substances and iron or copper complex from glutinous rice processing wastewater
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1347500
- 828 views
Original Research
Published on 09 Apr 2024
Analysis of drying characteristic, effective moisture diffusivity and energy, exergy and environment performance indicators during thin layer drying of tea in a convective-hot air dryer
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1371696
- 2,749 views
- 1 citation
Original Research
Published on 08 Apr 2024
Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1383012
- 1,288 views
- 1 citation
Original Research
Published on 05 Mar 2024
Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1341895
- 9,133 views
- 3 citations
Original Research
Published on 01 Mar 2024
Enhanced viability and stability of the Lactobacillus reuteri DSM 17938 probiotic strain following microencapsulation in pea and rice protein-inulin conjugates
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1284069
- 2,614 views
- 1 citation
Original Research
Published on 26 Feb 2024
Highly efficient isolation and 3D printing of fibroblasts for cultured meat production
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1358862
- 2,628 views
- 1 citation
Original Research
Published on 21 Feb 2024
Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1351309
- 1,251 views
Review
Published on 21 Feb 2024
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1251760
- 2,564 views
- 2 citations
Original Research
Published on 20 Feb 2024
Application of heat pump drying technology to produce dried mango products from Tu Quy mango (Mangifera india L.), Vietnam, on a pilot scale
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1204303
- 2,707 views
- 3 citations
Original Research
Published on 20 Feb 2024
Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1343615
- 3,150 views
- 3 citations
Original Research
Published on 19 Feb 2024
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1358520
- 1,581 views