Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu by Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI

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Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

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Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development by Dan Li, Mingjing Yao, Yang Yang, Bing Wang, Dongjie Zhang, Na Zhang

“…The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.…”
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Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors by Jingyi Hu, Longfei Wang, Menglan Xiao, Weihua Chen, Meng Zhou, Yihan Hu, Yujie Zhang, Miao Lai, Aimin He, Mingqin Zhao

“…This work provided a new approach for constructing controlled-release materials of citral, which offered good application prospects in food industry.…”
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Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery by Anastasia V. Paymulina, Irina Yu. Potoroko, Natalia V. Naumenko, Oleg K. Motovilov

“…For instance, sodium alginate possesses a complex of scientifically proven biologically active properties. In the food industry, it usually serves as a thickener, stabilizer, gelatio n agent, and water-retaining agent. …”
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Research on the Mechanism of Mannose Oligosaccharide Enhancing the Inhibitory Effect of Bifidobacterium breve on the Growth of Fusobacterium nucleatum by Xuyan ZHANG, Ruijie LIU, Bo ZHAO, Xiaoxi XU

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Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion by Mary H. Grace, Roberta Targino Hoskin, Malak Alghamdi, Mary Ann Lila, Vesela I. Chalova

“…Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry.…”
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability by Jun HAN, Yi WANG, Kaiping ZHANG, Jianjun TIAN

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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels by Congjin BAI, Jingjing GUO, Yifan WANG, Zhenrong LI, Bo JIAO, Lei DAI

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Emerging trends in nano-sensors: A new frontier in food safety and quality assurance by Farhang Hameed Awlqadr, Ammar B. Altemimi, Syamand Ahmed Qadir, Tablo Azad Hama Salih, Zina T. Alkanan, Qausar Hamed AlKaisy, Othman Abdulrahman Mohammed, Mohammad Ali Hesarinejad

“…The rapid evolution of nanotechnology has catalyzed significant advancements in the design and application of nano-sensors, particularly within the food industry, where ensuring safety and quality is of paramount concern. …”
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Alpha-Linolenic Acid Attenuates Inflammatory Response in LPS-stimulated Macrophages by Regulating TLR4/MyD88/NF-κB Signaling Pathway by Ruixin CAI, Xiaodie CHEN, Haibin ZHU, Yushun QIAN, Jianhua XIE, Mingyue SHEN

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection by Marco Tretola, Matteo Ottoboni, Ambra Rita Di Rosa, Carlotta Giromini, Eleonora Fusi, Raffaella Rebucci, Francesco Leone, Vittorio Dell’Orto, Vincenzo Chiofalo, Luciano Pinotti

“…Former food products (FFPs) represent a way by which leftovers from the food industry (e.g., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets) are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. …”
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Identification of duplicate accessions in the sweet maize collection by means of zein electrophoresis by V. V. Sidorova, Yu. A. Kerv, A. V. Konarev

“…The advantages of sweet maize varieties and the interest of the food industry in them make it possible to consider accessions from the maize collection of the N.I. …”
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Long-chain chlorinated paraffins (LCCPs) exposure induces apoptosis in primary chicken embryo hepatocytes through oxidative stress by Haochu Deng, Yezi Taishi, Guoxia Wang, Yuebing Kong, Ruoting Zhang, Xin Zheng

“…Recently, their environmental impact has escalated, exacerbating challenges in animal husbandry and contributing to pollution from the food industry, which poses certain risks to animal growth and development. …”
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Peptides of Trypsin Hydrolyzate in Bovine Colostrum by Sergei L. Tikhonov, Natalia V. Tikhonova, Khatam Kh. Tursunov, Irina G. Danilova, Vladimir A. Lazarev

“…The peptides obtained from the trypsin hydrolyzate supernatant of bovine colostrum can be recommended for functional food industry as part of antimicrobial products.…”
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Substrate Specificity and Enzymatic Characteristics of Three Rutinosidases by Fengwei XIAO, Jiang SUN, Jiaying YE, Lijun LI, Hui NI

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Implementation of Solar Heat Energy and Adsorption Cooling Mechanism for Milk Pasteurization Application by G. Ramkumar, B. Arthi, S. D. Sundarsingh Jebaseelan, M. Gopila, P. Bhuvaneswari, R. Radhika, Geremew Geidare Kailo

“…Milk business amongst many other food industry divisions requires a significant amount of energy, making the meal processing business one of the most energy-intensive industries. …”
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Essential oils used in the poultry industry: Would it be an effective green alternative against Salmonella spp. dissemination and antimicrobial resistance? by Heitor Leocádio de Souza Rodrigues, Isis Mari Miyashiro Kolososki, Valdinete Pereira Benevides, Mauro M.S. Saraiva, Angelo Berchieri Junior

“…EOs are employed in the food industry due to their aromatic and antimicrobial properties and their role as natural preservatives as well. …”
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Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality by Pinpin LIU, Jiahua ZHOU, Chao ZHANG, Baogang WANG, Xingming SHI, Haiqiang HONG, Yunxiang WANG, Ranran XU, Lihua JIANG

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