Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils by ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

“…Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. …”
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Prediction of Quality Food Sale in Mart Using the AI-Based TOR Method by Daniyal Irfan, Xuan Tang, Vipul Narayan, Pawan Kumar Mall, Swapnita Srivastava, V. Saravanan

“…The accuracy-based artificial intelligence and genetic algorithm-based prediction are becoming more important in business intelligence, with the crossover revealing the highest percentage of interest-based profit in the food industry. Our suggested approach aims to determine the utmost amplification of the food business profit with the help of food sale prediction. …”
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Safety assessment and antimicrobial potential of Enterococcus spp. isolated from raw goat milk and cheese by Grujović Mirjana Ž., Žugić-Petrović Tanja, Marković Katarina G.

“…These findings provide valuable insights into the safety and antimicrobial potential of Enterococcus spp. from raw goat milk and cheese and give an insight into their potential applications in the food industry.…”
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Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging by Shahla Ataei, Pedram Azari, Aziz Hassan, Belinda Pingguan-Murphy, Rosiyah Yahya, Farina Muhamad

“…The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. …”
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Optimization of Joint Economic Lot Size Model for Vendor-Buyer with Exponential Quality Degradation and Transportation by Chimp Optimization Algorithm by Dana Marsetiya Utama, Shanty Kusuma Dewi, Sri Kurnia Dwi Budi Maulana

“…A case study on the food industry in Indonesia was presented to optimize the I-SVSB-IP. …”
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Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases by Hao Wu, Qian Zhang, Hao Suo, Feng Xu, Wanxu Huang, Dan Ohtan Wang

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Holistic Framework for Blockchain-Based Halal Compliance in Supply Chains Enabled by Artificial Intelligence by Funlade Sunmola, George Baryannis, Albert Tan, Kenneth Co, Emmanuel Papadakis

“…By fostering transparency and streamlining compliance procedures, the proposed holistic framework, empowered by AI and the blockchain, can significantly enhance trust and confidence among stakeholders within the halal food industry.…”
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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

“…The agriculture and food industries are the main producers of waste worldwide. …”
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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. …”
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Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch by Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu

“…This study will provided theoretical basis for GSH usage in food industry.…”
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Isolation and Identification of Four High Glycosidase-producing Strains from Xinhuichenpi and Their Probiotics Properties and Fermentation Effect Analysis by Fei SHEN, Tingyu WANG, Hui SUN, Zhenqiang WU

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Optimization of Intracellular Polysaccharide Extraction Process and Analysis of Antioxidant Activity in Co-cultures of Sanghuangporus vaninii and Pleurotus sapidus by Yuantian LU, Di LIU

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Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds by Jingyi Zhou, Lingyan Kong

“…Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. …”
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Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt by Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian

“…Seed mucilages are water-soluble polysaccharides that can be used as gelling agents, stabilizers, emulsifiers, and coatings in the food industry. The aim of the present study was to evaluate the effect of Plantago major L. seed mucilage (PSM) at different levels (1, 3, and 5 % w/v) on quality and sensory properties of non-fat yogurt during refrigerated storage for 21 days. …”
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Consumers’ Awareness on Organic Food: Case of Urban Sri Lanka by S.H. Pushpa Malkanthi, S.D. Dilini Rathnachandra, W.A. Ruwani N. Weerasinghe

“…The findings of the study play an important role in promoting the organic food market and are essential for food marketing planners, researchers, and policymakers to enhance the organic food industry in the country in the future.…”
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Preparation and Characterization of Propolis (Trigona sp.) Extract-Loaded Chitosan Tripolyphosphate Nanoparticles by Puspita Sari, Lusi Karlina Watiningsih, Boy Arief Fachri, Mukhammad Fauzi, Suratsi Sutarsi, Rayya Rumaisha-Zuhriansyah

“…The PE-NP produced can be used as functional ingredients in the food industry due to their antioxidative property.…”
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Approaches to Developing New Complex Meat Products with Preset Qualitiy by Alexei S. Miroshnik, Ivan F. Gorlov, Marina I. Slozhenkina

“…Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties.…”
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Development of water-soluble zein colloid particles and in situ antibacterial evaluation by multiple headspace extraction gas chromatography by Yan Yin, Fuzhen Zhou, Yechong Yin, Yonghong Peng

“…The antimicrobial property of zein/SC particles could enhance microbial safety of food, giving this delivery system promising applications in food industry.…”
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Effect of Vacuum Heat Treatment and Gluten Gddition on the Gel Properties of Tilapia Myofibrillar Protein by Jiahui SUN, Jiaqi FANG, Wei YANG, Guanghua XIA

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Sublemma-Based Neural Machine Translation by Thien Nguyen, Huu Nguyen, Phuoc Tran

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