Active Biodegradable Packaging Films Based on the Revalorization of Food-Grade Olive Oil Mill By-Products by Assamae Chabni, Celia Bañares, Irene Sanchez-Rey, Carlos F. Torres

“…Synthetic packaging is being replaced by biodegradable packaging through the revalorization of food industry by-products. The olive oil (OO) industry, known for producing large quantities of antioxidant-rich by-products, can be a major supplier for sustainable packaging materials. …”
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Deciphering the Molecular Mechanism of Peracetic Acid Response in Listeria monocytogenes by Marianna Arvaniti, Ahmed Gaballa, Renato H. Orsi, Panagiotis Skandamis, Martin Wiedmann

“…The investigation of the molecular mechanism of PAA response in L. monocytogenes is of utmost importance for the food industry, as residual PAA can lead to stress tolerance in pathogens.…”
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Optimizing photoperiods for enhanced microalgae-based phycoremediation of food wastewater in Malaysia by Abdul Ghani Syamimi Afiqah, Chng Lee Muei, Yeap Swee Pin, Chan Derek Juinn Chieh, Geng Jing, Leong Sim Siong, Toh Pey Yi

“…This research supports sustainable wastewater management in the food industry and aims to meet regulatory standards through tailored photoperiod strategies.…”
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How to measure consumer's inconsistency in sensory testing? by László Sipos, Kolos Csaba Ágoston, Péter Biró, Sándor Bozóki, László Csató

“…Consumer sensory testing is the basis for determining directions of product development in the food industry. However, while compliance assessment by trained and expert assessors is well developed, few information is available on testing consumer consistency. …”
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Inhibitory Mechanism of Epsilon-poly-L-Lysine against Botrytis cinerea in Apples by Yong DOU, Jing DONG, Cheng CHEN, Peihong HU, Xinchi LIU, Lingwei KONG

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Biotechnology of Lactulose Production: Progress, Challenges, and Prospects by Svetlana A. Ryabtseva, Andrey G. Khramtsov, Maria A. Shpak, Alexey D. Lodygin, Georgy S. Anisimov, Serafima N. Sazanova, Yulia A. Tabakova

“…Lactulose is a prebiotic that has found a wide application in medicine and food industry. Commercial lactulose is usually synthesized by isomerization in alkaline media at high temperatures. …”
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Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients by Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen, Chen Ma

“…This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. …”
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Isolation and optimization of Bacillus thuringiensis BRB-3 isolated from germinated black upland rice seeds for GABA production by Rungnapha Wannasutta, Sophon Boonlue, Nuntavun Riddech, Wiyada Mongkolthanaruk

“…Gamma-aminobutyric acid (GABA) is a non-coded amino acid that recently gained increased attention within the functional food industry. This study aimed to isolate endophytic bacteria from sterilized surfaces of germinated black upland rice seeds for GABA production and optimization. …”
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Effects of Vacuum Processing Treatment on the Structure and Physical and Chemical Properties of Fresh Waxy Corn Starch by Ruihang XU, Libin ZHU, Dan ZHU, Wenyi WEI, Guangcai NIU, Chenyu ZHAO, Yufan ZHANG

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Effects of Hot Air, Vacuum, and Conductive Drying on the Fatty Acid Profile of <i>Cucurbita maxima</i> Pulp and Its Processing By-Products by Antonela Ninčević Grassino, Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Mladen Brnčić

“…Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. …”
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‘Tobolyak’: an oat cultivar for universal use by M. N. Fomina, Yu. S. Ivanova, O. A. Pay, N. A. Bragin

“…An urgent problem is the development and introduction of cultivars for universal use that can meet the demand of animal husbandry for various types of feed and that of food industry for raw materials. Of great interest in this regard is ‘Tobolyak’, a new spring oat cultivar characterized by a high yield of grain and green biomass.Materials and methods. …”
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Progress in the Effect of Cations on the Gel Properties of Soy Protein and Its Fractions by Yuyang HUANG, Jiyuan LIU, Ying ZHU, Bingyu SUN, Linlin LIU, Mingshou LÜ, Xiuqing ZHU

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Characterization of Broad Spectrum Bacteriophage vB ESM-pEJ01 and Its Antimicrobial Efficacy Against Shiga Toxin-Producing <i>Escherichia coli</i> in Green Juice by Eun Jeong Park, Seungki Lee, Jong Beom Na, Ye Bin Kim, Kee Man Lee, Seon Young Park, Ji Hyung Kim

“…Shiga toxin-producing <i>Escherichia coli</i> (STEC) infections have increased in humans, animals, and the food industry, with ready-to-eat (RTE) food products being particularly susceptible to contamination. …”
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Drying kinetic models, thermodynamics, physicochemical qualities, and bioactive compounds of avocado (Persea americana Mill. Hass variety) seeds dried using various drying methods by Desta Dugassa Fufa, Tilahun Bekele, Aynadis Tamene, Geremew Bultosa

“…In summary, dried avocado seeds are a valuable source of macronutrients and bioactive compounds, highlighting their potential as functional ingredients in the food industry. Furthermore, the implications of this research finding is to produce stable products with better quality from plant by-products using the proper drying methods and promoting a circular economy.…”
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Anti-lung Cancer Mechanism of Quercetin Based on Network Pharmacology and Experimental Validation by Yi WANG, Xiaofang PU

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Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro by Tingyang ZHANG, Ling ZHANG, Yuqin JIANG, Yang LIU, Xinhui WANG, Xinxin ZHAO, Baohe MIAO

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Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis by Yanqi YU, Mingyuan YANG, Chunmao LÜ, Shaoci BAI, Qunfang ZHANG, Chenyang ZOU, Han JIANG

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Using nisin-chitosan films enriched with rosemary extract on Listeria innocua, Escherichia coli O157:H7 and Pseudomonas aeruginosa in cold-smoked salmon during cold storage by Samyah D. Jastaniah

“…As a result, cold-smoked films could offer a promising, eco-friendly alternative that helps maintain food safety while minimizing waste and promoting sustainability in the food industry.…”
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Antibiotic Resistance Profile of Indigenous Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Yogurt by Bahareh Moghimi, Maryam Ghobadi Dana, Reza Shapouri, Maryam Jalili

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Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy by Aleksandra Zielińska, Krzysztof Wójcicki, Dorota Klensporf-Pawlik, João Dias-Ferreira, Massimo Lucarini, Alessandra Durazzo, Giuseppe Lucariello, Raffaele Capasso, Antonello Santini, Eliana B. Souto, Izabela Nowak

“…In food industry, vegetable oils are commonly used as functional ingredients. …”
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