Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice by Yao WU, Mingkun LIU, Bing FANG, Ming ZHANG

Get full text

Role of Nanofibers in Encapsulation of the Whole Cell by Sudarshan Sahu, Avinash Sharma, Soham Mukherjee, Deepak Kumar, Fatih Sen, Rupak Nagraik, Avvaru Praveen Kumar

“…Electrospinning has various applications, for example, in wastewater treatment, tissue engineering, food industry, drug delivery, agriculture, and cosmetics. …”
Get full text

GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY by Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni

“…Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. …”
Get full text

Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

“…This work provides a new approach for synthesizing bionanocomposite films with applicability in the food industry.…”
Get full text

Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis by Shabnam Nikpour, Mohammad Taghi Hamed Mosavian

Get full text

Preparation and Properties of Oat Protein Amyloid Aggregate-Sodium Carboxymethyl Cellulose Composite Film by Liangliang WANG, Miaomiao HAN, Chongjiang CAO, Feng ZHOU

Get full text

Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

“…Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers’ demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references.…”
Get full text

Effect of Ozone Combined with 1-MCP on the Color and Quality of Nectarines during Postharvest Storage by Chen LIU, Yibin ZHANG, Xiaoyu JIA, Zhiyong ZHAO

Get full text

Pectic substances from babassu mesocarp flour: extraction and characterization by Jaine Oliveira, Yves José Souza Santos, Cleber Amaral Mafessoni Liviz, Gisele Teixeira de Souza, Ladyslene Chrístyns de Paula, Luís Fernando Polesi, Gabrieli Oliveira Folador

“…For this purpose, the present work aimed to use babassu mesocarp flour to extract pectin, an important additive for the food industry. The yield was quantified and the titration quality of the extracted material was evaluated. …”
Get full text

Oleogels for development of health-promoting food products by Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. Cerqueira

“…Health-driven consumers’ demands, together with technological innovations, have led to a diversification of the food industry. The fostering of off-the-shelf available and affordable healthy food products is necessary, as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives. …”
Get full text

Shadi Park Renovation with Social Development Emphasis: A Case Study Halabja City, Iraq by Mihraban Othman Mustafa, Masoumeh Faraji, Zaniar Jamal Salih, Muhammed Saeed Rasheed

Get full text

Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball by Ruichi YAN, Na JIN, Yuhong SU, Caimei SHAO, Hongli SHANG

Get full text

The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds by Paula A. Araújo, Madalena Lemos, Filipe Mergulhão, Luís Melo, Manuel Simões

“…Standard cleaning processes may not remove all the soiling typically found in food industry, such as carbohydrates, fats, or proteins. …”
Get full text

Functional genomic insights into Floricoccus penangensis ML061-4 isolated from leaf surface of Assam tea by Patthanasak Rungsirivanich, Elvina Parlindungan, Jennifer Mahony, Witsanu Supandee, Narumol Thongwai, Douwe van Sinderen

“…The obtained results support the notion of F. penangensis ML061-4 being safe for biotechnological and food industry purposes. This is the first report outlining functional genomic insights regarding a member of the genus Floricoccus.…”
Get full text

A Refined Nomenclature System to Better Discriminate Endo- and Exo-Type Fructanases and Glucanases by Laura Leaerts, Jaime Ricardo Porras-Domínguez, Maxime Versluys, Wim Van den Ende

“…Ultimately, this system could benefit agronomy and the food industry, contributing to health improvements.…”
Get full text

Updating the “cost factor” in the William fine risk assessment method following economic power: A case study of selected production industries in Iran by Bafrin Moloudpourfard, Morteza Tahamipour Zarandi, Mostafa Pouyakian

“…The gap between the minimum and maximum costs is significantly broader in the automotive industry compared to the pharmaceutical and food industries. The cost factor correction for the automotive industry stands at 1.144, while it is 1.222 for pharmaceuticals and 1.141 for the food industry. …”
Get full text

Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil by Sheng-Qi Rao, Xin-Ru Gao, Hui Liu, Zhi-Rong Wang, Zhen-Quan Yang

“…Hence, we have suggested that P-EWP-CBEO nanogels are successfully fabricated with improved physicochemical properties as novel potential natural preservatives in the food industry.…”
Get full text

Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (<i>Citrullus lanatus</i> L.) Flour and Seed Protein Concentrate by Agata Hahn, Justyna Liszka, Julia Maksym, Agnieszka Nemś, Joanna Miedzianka

“…Watermelon seeds (<i>Citrillus lanatus</i> L.) are rich in proteins and waste from the food industry; however, their extraction is not completely cost-free, and the flour production process may involve additional costs related to their extraction and processing. …”
Get full text

Antibacterial Activity of Visible Light-Activated TiO2 Thin Films with Low Level of Fe Doping by Dan Meng, Xiuhua Liu, Yun Xie, Yang Du, Yong Yang, Chao Xiao

“…Development of effective antibacterial visible light-activated photocatalytic materials in industries including wastewater treatment and food industry has attracted increasing attention. In this work, Fe-doped TiO2 thin films with different doping levels on a glass substrate were prepared by the sol-gel dip-coating method. …”
Get full text

Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

“…Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. …”
Get full text