Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut by Gebremedhin Gebremariam Gebremical, Shimelis Admassu Emire, Tarekegn Berhanu

“…Multihollow surface dielectric barrier discharge is a novel plasma device applicable in food industry applications due to the capacity of the generated plasma to treat the surface of food without changing the quality. …”
Get full text

Engineering Saccharomyces cerevisiae for medical applications by Carla Maneira, Alexandre Chamas, Gerald Lackner

“…Following the trend, the genetic engineering of the baker’s yeast, Saccharomyces cerevisiae, propelled its status from an instrumental ally in the food industry to a therapy and prophylaxis aid. Main text In this review, we scrutinize the main applications of engineered S. cerevisiae in the medical field focusing on its use as a cell factory for pharmaceuticals and vaccines, a biosensor for diagnostic and biomimetic assays, and as a live biotherapeutic product for the smart in situ treatment of intestinal ailments. …”
Get full text

TiO2 – do we have to worry about it? One of the important aetiological factors in inflammatory bowel disease by Sara Jarmakiewicz-Czaja, Aneta Sokal, Jacek Tabarkiewicz, Rafał Filip

“…TiO2 in the food industry, designated as E171, is widely used in the production of chewing gums, sweets, and icing. …”
Get full text

Study on the Visual Experience of IP Image Design for Fruit-Based Foods by WU Qi-han, ZHOU Rui

“…In the increasingly competitive food industry, innovative IP-based approaches can create unique cultural symbols for fruit-based foods. …”
Get full text

LAYOUT PLANNING FLOOR PRODUCTION BREAD FACTORY USING SYSTEMATIC LAYOUT PLANNING METHODS by Cipto Ramdhani Yusuf

“…Tight competition in the food industry especially bread does not shrink the sales of bread produced by CV. …”
Get full text

Milk-derived bioactive peptides by Phareichon Kashung, Devi Karuthapandian

“…Milk-derived peptides have been identified to be antihypertensive, anti-diabetic, cytomodulatory, antioxidative, antimicrobial, and mineral binding peptides with wide applications as nutraceuticals in commercial products and food preservatives in food industry. Hence, this review has attempted to provide insight into the approaches and applications of milk- derived bioactive peptides with nutraceuticals properties in the development of functional foods. …”
Get full text

Application of Common Components Analysis to Mid-Infrared Spectra for the Authentication of Lebanese Honey by Rita El Hajj, Wadih Skaff, Nathalie Estephan

Get full text

Advances in Microbial Genome Reduction and Optimization Based on Synthetic Biology by Tianli SUN, Mingzhu HUANG, Bin LIU, Xuelan CHEN

Get full text

Research Progress on Mechanoenzymatic Reactions by CUI Tianyu, XIN Jiaying, SUN Lirui, LI Yue, LIU Jingxue, ZHANG Jianxiong, XIA Chungu

“…In recent years, in the context of global resource shortage, mechanoenzymatic reactions have attracted great attention from both academia and the food industry due to their efficient, green, energy-saving and sustainable characteristics. …”
Get full text

Functional Foods and Nutraceuticals in the Primary Prevention of Cardiovascular Diseases by Eman M. Alissa, Gordon A. Ferns

“…Functional foods are those that are thought to have physiological benefits and/or reduce the risk of chronic disease beyond their basic nutritional functions. The food industry has started to market products labelled as “functional foods.” …”
Get full text

Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology by YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu

“…Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative stability, suppressing their high volatility, and controlling the release of flavor. …”
Get full text

Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage by Pornpimol Sriket, Thamarak La-ongnual

“…These data could be useful for consumer and food industry.…”
Get full text

Strategies for the Development of Bioprotective Cultures in Food Preservation by Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, Antônio Fernandes de Carvalho

“…Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.…”
Get full text

Advances in plant-based raw materials for food 3D printing by Zhihao Liu, Xinna Hu, Shuyu Lu, Bo Xu, Chenyu Bai, Tao Ma, Yi Song

“…Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. …”
Get full text

Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry by Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko

“…Metronidazole (MNZ) is one of the most commonly used antibiotics in the food industry. High levels in food can lead to the development of antimicrobial resistance in humans, so it is important to monitor its levels in food. …”
Get full text

Attracting investments through crowdfunding platforms as a method for agro-industrial enterprises to enter the international market by E. V. Nagovitsyna, D. S. Tusin

“…In the era of innovative finance, this article contributes to the growing literature and initiatives to introduce and develop crowdfunding in the agri-food industry.…”
Get full text

Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef by Kurniawan Riki, Izzati Syifa Azmi Nurul, Nurhayati Tati, Jacoeb Agoes Mardiono

“…Utilizing pepsin from tuna stomachs for beef tenderization is a potential solution for the food industry. This study aimed to assess the effects of different pepsin concentrations on beef characteristics. …”
Get full text

Research Progress on Gel Characteristics and Application of Mung Bean Proteins by SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing

“…Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry.…”
Get full text

M-Polynomial and NM-Polynomial Methods for Topological Indices of Polymers by Mohammed Yasin H, M. Suresh, Zebene G. Tefera, Samuel A. Fufa

“…This exploration sheds light on intricate biochemical systems, offering insights into applications encompassing medicine, the food industry, and wastewater treatment. This research deepens our understanding of complex molecular interactions and paves the way for enhanced applications in diverse industries.…”
Get full text

Profitability impact on health in the food sector by L. I. Sergeev, D. L. Sergeev

“…The theoretical dependence of the health status integral indicator on the total cumulative rate of total profit of the agro-industrial complex, food industry, and retail has been proved. The variants of changing health state with different parameters of its parabolic dependence on the food business total profitability have been studied. …”
Get full text