Image Analysis as a Tool for Estimation of Red Peppers’ Color by Ramesh Babu Natarajan, Ranjith Arimboor

“…The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry. A novel method for quick and easy determination of the color of red peppers by analyzing the color images obtained from a flatbed scanner was developed and validated. …”
Get full text

ANTHOCYANINS –METHODS OF EXTRACTION AND STABILIZATION by SMEREA, Olga, BULGARU, Viorica

“…Moreover, it analyzes the stabilization methods of phytochemical compounds during storage and their use in the food industry.…”
Get full text

Exploring the Potential of Postbiotics for Food Safety and Human Health Improvement by Folayemi Janet Isaac-Bamgboye, Chiamaka Linda Mgbechidinma, Helen Onyeaka, Ireoluwa Toluwalase Isaac-Bamgboye, Deborah C. Chukwugozie

“…This literature review critically examines the role of postbiotics in gut microbiome modulation and applications in the food industry. Through an extensive review of existing literature, this study evaluates the impact of postbiotics on gut microbiome composition and their potential as functional food ingredients. …”
Get full text

Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control by Abdi Abdi, Tuty Anggraini, Alfi Asben

“…However, the characteristics of the bread produced using chicken whole egg powder from both the oven drying and foam mat drying methods were not much different from bread made using fresh eggs and can be a new alternative in food industry. …”
Get full text

Probiotics and Paraprobiotics—New Proposal for Functional Food by Barbara Sionek, Magdalena Gantner

“…These advantages of paraprobiotics create great possibilities for the development of the food industry. However, the lack of separate regulations for non-viable microorganisms appears to be the main obstacle for this segment of food manufacturing.…”
Get full text

Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey by Aleksandra Wilczyńska, Joanna Newerli-Guz, Piotr Szweda

“…Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. …”
Get full text

Discussion on the Classification of Chinese Flour Products by WEI Yi-min

“…It can also provide a basis or reference for food industry and food market management.…”
Get full text

Comparison of Machine Learning Classification Methods for Determining the Geographical Origin of Raw Milk Using Vibrational Spectroscopy by Aimen El Orche, Amine Mamad, Omar Elhamdaoui, Amine Cheikh, Miloud El Karbane, Mustapha Bouatia

“…One of the significant challenges in the food industry is the determination of the geographical origin, since products from different regions can lead to great variance in raw milk. …”
Get full text

Recent Progress in Bioactive Substance Encapsulation System Based on Electrospinning and Its Application in Antimicrobial Food Packaging by REN Jie, TAN Zhongmei, TIAN Zihao, WU Gaoyun, LIU Yongchen, WANG Hao, JIANG Zhanmei, MA Jiage, HOU Juncai

“…The aim of this study is to provide theoretical support and a basis for the application of electrospun nanofibers encapsulating bioactive substances to effectively inhibit foodborne pathogens and spoilage microorganisms in the food industry.…”
Get full text

New Approach to Enrich Pasta with Polyphenols from Grape Marc by V. Marinelli, L. Padalino, D. Nardiello, M. A. Del Nobile, A. Conte

“…Food industry produces significant amount of waste that represents a problem for the sector. …”
Get full text

Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate by Ying Wang, Hui Deng, Dachuan Huang, Xianghui Zeng

“…Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. …”
Get full text

Biofilm Formation and Adherence Characteristics of Listeria ivanovii Strains Isolated from Ready-to-Eat Foods in Alice, South Africa by Mirriam E. Nyenje, Ezekiel Green, Roland N. Ndip

“…The ability of L. ivanovii isolates to form single and multispecies biofilms at 25°C is of great concern to the food industry where these organisms may adhere to kitchen utensils and other environments leading to cross-contamination of food processed in these areas.…”
Get full text

Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend by Pushkala Ramachandran, Srividya Nagarajan

“…Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. …”
Get full text

Role of intestinal probiotics in the modulation of lipid metabolism: implications for therapeutic treatments by Xiaoran Song, Yanan Liu, Xin Zhang, Peifang Weng, Ruilin Zhang, Zufang Wu

“…This article provides a reference for the further utilization of probiotics in the field of functional foods (food industry). Meanwhile, it will benefit the clinical diagnosis and treatment of lipid metabolism diseases.…”
Get full text

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates by Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan, Swethaa Venkatraman, Pothiyappan Karthik

“…These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.…”
Get full text

Bioactive and agroindustrial potential of Amazonian fruit species: a review by Liceth Natalia Cuéllar Álvarez, Juliana María García-Chacón, Francisco J. Heredia, M. Lourdes González-Miret

“…This review highlights some Amazonian fruits such as açaí (Euterpe oleracea), arazá (Eugenia stipitata), camu-camu (Myrciaria dubia), canangucha (Mauritia flexuosa), cocona (Solanum sessiliflorum), and uva caimarona (Pourouma cecropiifolia), which deserve and need further and deeper exploration of their chemical composition, bioactive properties, and potential applications within the food industry, especially those grown in the Colombian Amazon region. …”
Get full text

The classical and modern sociology of knowledge: paradigm approach by N. V. Nikolina, A. E. Strelyaeva

Get full text

Cross-Brand Machine Learning of Coffee’s Temporal Liking from Temporal Dominance of Sensations Curves by Hiroharu Natsume, Shogo Okamoto

“…This approach offers a promising technique for reducing the costs of sensory evaluation and enhancing product development in the food industry.…”
Get full text

Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits by Anna Czech, Agnieszka Malik, Bożena Sosnowska, Piotr Domaradzki

“…The use of whole citrus fruits in the food industry means that the valuable peel is used, but this may raise palatability or health concerns among consumers. …”
Get full text

The determinants of severe food insecurity in Africa using the longitudinal generalized Poisson mixed model by Adusei Bofa, Temesgen Zewotir

“… Food insecurity is a multifaceted issue (challenge) that affects health care, policies, agriculture output leadership, the environment, the food system, and the politics of global commerce in the food industry. Our aim was to get the relevant components of food security and nutrition concerning Africa holistically and use these identified components to discover the most informative correlates that affect the number of severe food insecure individuals in Africa with its population as an offset. …”
Get full text