Influence of Vacuum Precooling Pressure on SOD Enzyme Activity of Fresh Lycium barbarum and Molecular Dynamics Simulation by Hongbo ZHANG, Ningbo KANG, Lianghuan ZHOU, Jun ZHANG, Qianjin QU

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Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider by Ziyi XIAO, Yuchuan ZHAO, Ling LUO, Dan HUANG, Huibo LUO, Zijian LI

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Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Optimasi formula enkapsulasi ekstrak propolis Trigona menggunakan maltodekstrin-gum biji selasih dengan teknik spray drying by Bendi Sabela, Dede Robiatul Adawiyah, Nur Wulandari

“…Propolis has the potential to be widely used in the food industry due to its biological activities that are beneficial for human health, including as an antioxidant. …”
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Trans fatty acids and saturated fatty acids in margarines and spreads in Kazakhstan: Study period 2015–2021 by Kainaubek Toshtay, Ali Auyezov, Seitkhan Azat, Rosa Busquets

“…Fatty acid composition, and importantly TFA levels, were determined in 6 brands of margarines and 5 brands of spreads used in the food industry and by consumers directly in 2015–2017, and in 23 brands of margarines and 23 brands of spreads from 2018 to 2021. …”
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Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review by Falade Ayodeji Osmund, Oboh Ganiyu, Okoh Anthony Ifeanyi

“…Repeated use of cooking oils in the commercial food industry is also common to maximize profit. Thermal oxidation of edible oils had since attracted great attention of nutritionist and researchers given the deteriorative effect such as generation of very cytotoxic compounds, loss of carotenoid, phenolics and vitamins thus reducing the overall antioxidant properties of the oils. …”
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Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate by Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG

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Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica” by Bouchra Nabil, Rachida Ouaabou, Mourad Ouhammou, Lamia Essaadouni, Mostafa Mahrouz

“…Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.…”
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Integrating engineered nanomaterials with extracellular vesicles: advancing targeted drug delivery and biomedical applications by Hai Jiang, Ranil Vikraman Kumarasamy, JinJin Pei, Kamaraj Raju, Gopalakrishnan Velliyur Kanniappan, Chella Perumal Palanisamy, Ion Dan Mironescu

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Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles by LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe

“…Pickering emulsions stabilized by WP/CDPS offer a promising alternative carrier for steady-state delivery of resveratrol in the functional food industry and other related industries.…”
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Biological features and cultivation of sesame (a review) by N. V. Kishlyan, M. Sh. Asfandiyarova, Y. V. Yakusheva, A. G. Dubovskaya

“…Sesame seeds and oil are used not only in the food industry but also in medicine. Sesame meal is a good animal feed. …”
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Growth Phase-Dependent Proteomes of the Malaysian Isolated Lactococcus lactis Dairy Strain M4 Using Label-Free Qualitative Shotgun Proteomics Analysis by Theresa Wan Chen Yap, Amir Rabu, Farah Diba Abu Bakar, Raha Abdul Rahim, Nor Muhammad Mahadi, Rosli Md. Illias, Abdul Munir Abdul Murad

“…It is used extensively in the food industry and plays a pivotal role as a cell factory and also as vaccine delivery platforms. …”
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Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism by Wuzhen LIU, Ti LI, Qin GENG, Jun CHEN, Jialong HAN, Chengmei LIU, Taotao DAI

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A Comparative Study on Ascorbic Acid Concentration, Total Phenol, and Flavonoid Content in Citrus Species Grown in a Different Region of Western Nepal by Roshani Gurung, Sabina Baral, Santosh Parajuli, Dhana Dhami, Sushila Ghimire

“…Also, this study can help the food industry to use an alternative source of synthetic antioxidant such as ascorbic acid, phenol, and flavonoid. …”
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Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique by Wiktoria Kamińska, Katarzyna Rzyska-Szczupak, Anna Przybylska-Balcerek, Kinga Stuper-Szablewska, Anna Dembska, Grażyna Neunert

“…These findings underscore the utility of this method for assessing the oxidative stability of vegetable oils and highlight key parameters—such as surface pressure, molecular area, and elasticity modulus—that can support the optimization of oil storage and quality in the food industry and related sectors.…”
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Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS by Jingnian ZHANG, Shengsheng LI, Jibing MA, Chenglu LIU

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Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role by Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge

“…These findings can facilitate a more effective utilization of this knowledge in the food industry.…”
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Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis by Chengkai ZHU, Xinnan HU, Zhili JI, Wangyang SHEN, Xiwu JIA

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Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley by Yuting FAN, Kexin WANG, Haixia ZHANG, Ping MA, Jing LI, Jing WU, Youjin TAN, Jianbin WANG, Xiaoyan HE, Shuangkui DU

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Lipid-lowering Efficacy of Plant Proteins and Their Application Potential by Yue WANG, Chunhua GUAN, Hong BI, Fengyating WU, Yanqin SHEN, Liang TAO, Yang TIAN

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