Frontiers in Sustainable Food Systems | Sustainable Food Processing

Original Research

Published on 05 Feb 2024

Bacterial community structure and metabolites after ensiling paper mulberry mixed with corn or wheat straw

in Sustainable Food Processing

Rongzheng Huang
Bingxin Cai
Yongcheng Chen
Xiaokai Zheng
Jianqi Yang
Chunhui Ma
Xuzhe Wang
Fanfan Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1356705

1,191 views
1 citation

Original Research

Published on 05 Feb 2024

Sanshools from Zanthoxylum genus and their antioxidant properties in vitro and in vivo

in Sustainable Food Processing

Zhaojun Chen
Lulin Tan
Lina Li
Hui Wang
Xin Feng
Xiong Liu
Chaolong Rao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1256568

2,560 views
1 citation

Original Research

Published on 05 Feb 2024

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from papaya peel and seed

in Sustainable Food Processing

Xiaoyu Feng
Kashif Ameer
Guihun Jiang
Karna Ramachandraiah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1340961

2,350 views
6 citations

Original Research

Published on 02 Feb 2024

Decellularized banana leaves: eco-friendly scaffolds for cell-based seafood

in Sustainable Food Processing

Amiti Banavar
Reyhaneh Sarkarat
Arian Amirvaresi
Xinxin Li
Cuong Nguyen
David L. Kaplan
Nitin Nitin
Reza Ovissipour

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1341151

3,229 views
3 citations

Correction

Published on 30 Jan 2024

Corrigendum: 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.2024.1371078

612 views

Original Research

Published on 29 Jan 2024

Development of a regionalized dynamic weighting method for the environmental impact of alternative protein sources

in Sustainable Food Processing

Aditya Francis
Sami Ghnimi
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1294390

2,064 views

Original Research

Published on 24 Jan 2024

Effect of high-pressure pretreatment on enzymatic hydrolysis of a mixture of rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) rest raw material

in Sustainable Food Processing

Elissavet Kotsoni
Egidijus Daukšas
Grete Hansen Aas
Turid Rustad
Brijesh Tiwari
Janna Cropotova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1313975

1,729 views
5 citations

Review

Published on 11 Jan 2024

Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review

in Sustainable Food Processing

Nashi K. Alqahtani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1340727

2,033 views
3 citations

Original Research

Published on 11 Jan 2024

Ishimozuku (Sphaerotrichia firma) lipids containing fucoxanthin suppress fatty liver and improve short chain fatty acid production in obese model mice

in Sustainable Food Processing

Masaki Shibata
Satoru Fukuda
Masaru Terasaki
Hayato Maeda

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1331061

1,326 views
2 citations

Review

Published on 09 Jan 2024

Extraction of proteinaceous components and biominerals from cold water fish fileting side streams: a review

in Sustainable Food Processing

Sophie Kendler
Abhilash Sasidharan
Turid Rustad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1331113

1,879 views
2 citations

Editorial

Published on 09 Jan 2024

Editorial: Food loss and waste management, from the grave to the cradle: a new resource for the world

in Sustainable Food Processing

Bartolomeo Silvestri
Luigi Ranieri
Francesco Facchini

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1355323

714 views

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

1,608 views
6 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

961 views
1 citation

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

7,950 views
5 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

2,100 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

1,312 views
1 citation