Sustainable Food Technology: first issue out now

Open. Impactful. Multidisciplinary: our first issue is available to explore

Where can we find the solutions to produce food more sustainably? Handpicked by our editors, discover the first issue of Sustainable Food Technology, showcasing high-quality sustainable research on food engineering and technologies. Read here now.

Issue 1 includes:

Editorial: Welcome to the inaugural issue of Sustainable Food Technology
Jorge Barros Velazquez and Anna Rulka
Sustain. Food. Technol., 2023, 1, 7-8, DOI: 10.1039/D2FB90001G

Review: Plasma processing: a sustainable technology in agri-food processing
Anbarasan Rajan, Bhavadharini Boopathy, Mahendran Radhakrishnan, Lakshminarayana Rao, Oliver K Schlüter and Brijesh K Tiwari
Sustain. Food. Technol., 2023, 1, 9-49, DOI: 10.1039/D2FB00014H

Review: Biodegradable biopolymers for active packaging: demand, development and directions
Jessica R Westlake, Martine W Tran, Yunhong Jiang, Xinyu Zhang, Andrew D Burrows and Ming Xie
Sustain. Food. Technol., 2023, 1, 50-72, DOI: 10.1039/D2FB00004K

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process
Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira and Alice Teresa Valduga
Sustain. Food. Technol., 2023, 1, 73-78, DOI: 10.1039/D2FB00003B

Determination of moisture loss of pomegranate cultivars under cold and shelf storage conditions and control strategies
Robert Lufu, Alemayehu Ambaw and Umezuruike Linus Opara
Sustain. Food. Technol., 2023, 1, 79-91, DOI: 10.1039/D2FB00017B

The greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters
Hatice Merve Bayram and Arda Ozturkcan
Sustain. Food. Technol., 2023, 1, 92-99, DOI: 10.1039/D2FB00027J

A sustainable viscosity-sensitive isoliquiritigenin-based molecular sensor for liquid food safety inspection
Lingfeng Xu, Minqing Kang, Fangzhi Xiong, Yanrong Huang and Xiuguang Yi
Sustain. Food. Technol., 2023, 1, 100-106, DOI: 10.1039/D2FB00013J

Utilization of quince (Cydonia oblonga) seeds for production of mucilage: functional, thermal and rheological characterization
Sabreena Yousuf and Shrikant S Maktedar
Sustain. Food. Technol., 2023, 1, 107-115, DOI: 10.1039/D2FB00010E

Analysis of environmental sustainability of Cameroon tea production: an LCA study
Rufis Fregue Tiegam Tagne, Amos Ncube, Junie Albine Kenfack Atangana, Donald Raoul Tchuifon Tchuifon, Francois Rene Ateba and Ivane Christelle Azambou
Sustain. Food. Technol., 2023, 1, 116-125, DOI: 10.1039/D2FB00005A

Designing an energy efficient, economically feasible, and environmentally robust integrated farming system model for sustainable food production in the Indian Himalayas
Subhash Babu, Anup Das, Raghavendra Singh, K P Mohapatra, Sanjeev Kumar, Sanjay Singh Rathore, Sanjay K Yadav, Poonam Yadav, M A Ansari, A S Panwar, Owais Ali Wani, Mahak Singh, N Ravishankar, Jayanta Layek, Puran Chandra and Vinod K Singh
Sustain. Food. Technol., 2023, 1, 126-142, DOI: 10.1039/D2FB00016D


Maximise the visibility of your research by publishing gold open access

All papers published in Sustainable Food Technology will forever be free to read. We are waiving article processing charges until mid-2025, so it is currently free for authors to publish in the journal.

Submit your manuscript to Sustainable Food Technology here!