Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 08 Jan 2024

Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion

in Sustainable Food Processing

Yunhao Xing
Yunmeng Zhou
Chuyu Kuang
Kaiyun Luo
Yunhui Cheng
Xufeng Wang
Shaoyun Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1326102

1,269 views
3 citations

Original Research

Published on 08 Jan 2024

Online monitoring system of material moisture content based on the Kalman filter fusion algorithm in air-impingement dryer

in Sustainable Food Processing

Taoqing Yang
Xia Zheng
Hongwei Xiao
Chunhui Shan
Jikai Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1325367

809 views

Review

Published on 22 Dec 2023

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

in Sustainable Food Processing

Edwin Hlangwani
Penny Hiwilepo-van Hal
Kgabo L. M. Moganedi
Bhekisisa C. Dlamini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1294437

5,556 views
3 citations

Original Research

Published on 22 Dec 2023

Syntrophy between bacteria and archaea enhances methane production in an EGSB bioreactor fed by cheese whey wastewater

in Sustainable Food Processing

María Emperatriz Domínguez-Espinosa
Abumalé Cruz-Salomón
José Alberto Ramírez de León
Jesús Mauricio Ernesto Hernández-Méndez
Michel Geovanni Santiago-Martínez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1244691

1,757 views
1 citation

Original Research

Published on 21 Dec 2023

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

in Sustainable Food Processing

Sisanda S. L. Mthembu
Lembe S. Magwaza
Samson Z. Tesfay
Asanda Mditshwa

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1286677

1,172 views

Editorial

Published on 12 Dec 2023

Editorial: Applications of biomacromolecules in emulsion-based edible films

in Sustainable Food Processing

Feng Xue
Chen Li
Benu Adhikari

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1343663

489 views

Systematic Review

Published on 12 Dec 2023

Algae as a source of protein in the sustainable food and gastronomy industry

in Sustainable Food Processing

Petr Procházka
Josef Abrham
Jaroslav Cerveny
Jana Soukupová
Christine Nabwire Ouma
Kevin Jan Mullen
Petra Sanova
Lubos Smutka

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1256473

5,626 views
2 citations

Editorial

Published on 30 Nov 2023

Editorial: Sustainability and efficiency of food packaging: from food preservation to sale

in Sustainable Food Processing

R. Pandiselvam
G. V. Nevárez-Moorillón

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1335769

785 views

Original Research

Published on 28 Nov 2023

Tomato plant extract (Lycopersicon esculentum) obtained from agroindustrial byproducts and its antifungal activity against Fusarium spp.

in Sustainable Food Processing

Luis M. Isidro-Requejo
Enrique Márquez-Ríos
Carmen L. Del Toro-Sánchez
Saúl Ruiz-Cruz
Daniel Valero-Garrido
Guadalupe M. Suárez-Jiménez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1323489

2,640 views

Original Research

Published on 27 Nov 2023

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

in Sustainable Food Processing

Lamul Wiset
Nattapol Poomsa-ad
Hathairut Jindamol
Akira Thongtip
Kriengkrai Mosaleeyanon
Theerayut Toojinda
Clive Terence Darwell
Triono Bagus Saputro
Panita Chutimanukul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1219540

2,166 views
1 citation

Original Research

Published on 27 Nov 2023

Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

in Sustainable Food Processing

Wasiu Awoyale
Busie Maziya-Dixon
Hakeem Oyedele
Michael Adesokan
Emmanuel O. Alamu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1272724

835 views
1 citation

Original Research

Published on 23 Nov 2023

A secure food supply chain solution: blockchain and IoT-enabled container to enhance the efficiency of shipment for strawberry supply chain

in Sustainable Food Processing

Muhammad Usman Abbas Gondal
Muhammad Attique Khan
Abdul Haseeb
Hussain Mobarak Albarakati
Mohammad Shabaz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1294829

6,363 views
5 citations

Original Research

Published on 16 Nov 2023

Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity

in Sustainable Food Processing

Fernando García-Ramón
Miguel Malnati-Ramos
Jesaya Rios-Mendoza
Jorge Vivar-Méndez
Lilia María Nieva-Villegas
Heber Peleg Cornelio-Santiago
Alejandrina Sotelo-Méndez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1255941

5,019 views
3 citations

Original Research

Published on 09 Nov 2023

Key implications on food storage in cold chain by energy management perspectives

in Sustainable Food Processing

M. Akif Karacan
I. Cengiz Yilmaz
Deniz Yilmaz

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1250646

2,774 views

Original Research

Published on 08 Nov 2023

Functional, rheological and sensory properties of a food from honey and aloe vera

in Sustainable Food Processing

Claudia Andrea Suarez-Ramos
Seidy Vanessa Vidal-Prado
Carlos Hernán Morales-Hormiga
Diego Fernando Roa-Acosta
Jhon Edinson Nieto-Calvache

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1238606

1,289 views
1 citation

Original Research

Published on 25 Oct 2023

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

in Sustainable Food Processing

Karen Sofia Muñoz-Pabon
Héctor Samuel Villada Castillo
José Luis Hoyos Concha
Alfredo A. Ayala Aponte
José Fernando Solanilla Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1265091

3,147 views

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Articles

Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion

Online monitoring system of material moisture content based on the Kalman filter fusion algorithm in air-impingement dryer

The future of African wild fruits – a drive towards responsible production and consumption of the marula fruit

Syntrophy between bacteria and archaea enhances methane production in an EGSB bioreactor fed by cheese whey wastewater

Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

Editorial: Applications of biomacromolecules in emulsion-based edible films

Algae as a source of protein in the sustainable food and gastronomy industry

Editorial: Sustainability and efficiency of food packaging: from food preservation to sale

Tomato plant extract (Lycopersicon esculentum) obtained from agroindustrial byproducts and its antifungal activity against Fusarium spp.

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

A secure food supply chain solution: blockchain and IoT-enabled container to enhance the efficiency of shipment for strawberry supply chain

Avocado Hass peel from industrial by-product: effect of extraction process variables on yield, phenolic compounds and antioxidant capacity

Key implications on food storage in cold chain by energy management perspectives

Functional, rheological and sensory properties of a food from honey and aloe vera

Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage