Development of Antimicrobial Biopolymer Film Incorporated with a Mixture of Sodium Lactate and Diacetate and Studying its Efficacy Against Listeria monocytogenes and Microbiologica... by Katherine Sierra, Luis Guzman, Vianca Tashiguano, Micah T. Black, Payten Leeds, Jakob Doster, Laura J. Garner, Sungeun Cho, Yucheng Peng, Amit Morey

“…Food packaging is a major contributor to environmental pollution and is a concern among customers who are pushing the food industry towards innovative, sustainable, and biodegradable plastic-alternative packaging materials. …”
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area by Kai TANG, Yun WU, Xue WANG, Wenrui MA, Weilin CHEN, Zhenzhen ZHANG, Wenshu HUANG, Muying DU

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Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying by Taha Mehany, José M. González-Sáiz, Consuelo Pizarro

“…This innovation provides a practical solution for the food industry by improving the biostability and versatility of EVOO. …”
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Comparative study of packaging materials developed from fish and legume protein concentrates by Evmorfia Athanasopoulou, Angeliki Katsiroumpa, Chrysavgi Gardeli, Theofania Tsironi

“…The results of the study show the utilization of food industry potential waste for producing environmentally friendly packaging materials.…”
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Evaluation of Fructooligosaccharides and Inulins as Potentially Health Benefiting Food Ingredients by HPAEC-PED and MALDI-TOF MS by Chiara Borromei, Maria Careri, Antonella Cavazza, Claudio Corradini, Lisa Elviri, Alessandro Mangia, Cristiana Merusi

“…This paper describes the complementarity of high-performance anion exchange chromatography coupled with pulsed electrochemical detection (HPAEC-PED) and matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF-MS) to evaluate commercial available fructans (fructooligosaccharides (FOS) and inulins), having different degrees of polymerization (DP) which are usually employed by food industry as functional ingredients either for their prebiotic properties or as a fat replacer, giving a fat-like mouth feel and texture. …”
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Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L. by Bo JIN, Lu LU, Jia MI, Lutao ZHANG, Qing LUO, Zhangbin CHE, Siyu WANG, Youlong CAO, Yamei YAN

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Optimization of UAE-NADES green extraction of bioactive compounds from chickpea (Cicer arietinum L.) sprouts using simplex lattice mixture design methodology by Waseem Khalid, Hyrije Koraqi, Imed E Benmebarek, Andrés Moreno, Tawfiq Alsulami, Robert Mugabi, Gulzar Ahmad Nayik

“…These findings may represent a significant advancement in the management of phenolic compound extraction for targeted uses, such as serving as alternatives to traditional antioxidants primarily employed in the food industry to improve nutritional quality. Furthermore, our research has shown that mixture designs are an efficient and useful method for structuring and optimizing experimental parameters to achieve the most accurate results with the minimum number of experiments.…”
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Protective Effect of Rosa roxburghii Compound Plant Beverage on Acute Alcohol-induced Liver Injury in Mice by Zhengfang QI, Donghai LI, Yichun SUN, Xiaosheng YANG, Juan YANG, Rongrong ZHANG, Yu WANG, Xiong PAN, Chaoju ZHANG, Lilang LI

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Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks by Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz

“…The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. …”
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Construction and Release Characteristics of 3D Printed Spaced Multi-layer Structure of Lutein Emulsion Gel by Shuai DENG, Minghui ZHAO, Chunxue HAO, Ming LI, Dajing LI, Lei FENG, Zhongyuan ZHANG, Yayuan XU

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Optimization of Flaxseed Meal Protein Extraction Process and Study of Protein Structure and Functional Properties by Tingting LUO, Jingjing LI, Haiyue HU, Yajun HE, Yuzhuo LI, Lingxuan ZHAO, Lina WANG, Chen YANG, Jianming WANG

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Effects of Rosa roxburghii & edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice by Dechang Xu, Jielun Hu, Yadong Zhong, Yanli Zhang, Wenting Liu, Shaoping Nie, Mingyong Xie

“…With the rise of probiotics fermentation in food industry, fermented foods have attracted worldwide attention. …”
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Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stab... by Johan Mendoza, Omar Peñuñuri-Miranda, María d.C. Valdez-Cárdenas, Carmen O. Melendez-Pizarro, Daniel Lardizabal-Gutiérrez, Francisco Paraguay-Delgado, Armando Quintero-Ramos

“…Additionally, this approach offers a sustainable alternative, adding value to agricultural by-products and promoting waste valorization in the food industry. However, further research on scalability, cost-effectiveness, and application in food processing systems are needed.…”
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Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment by Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić

“…Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. …”
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Asini Corii Colla (Ejiao) as a health-care food and traditional Chinese medicine: A review of its chemical composition, pharmacological activity, quality control, modern applicatio... by Xiao-jun Yu, Ling-mei Kong, Bin Wang, Chang-qi Zhai, Yong-zhen Lao, Long-jian Zhang, Yan Gao, Bo-Nian Zhao

“…Beyond its medicinal uses, the food industry uses Asini Corii Colla to produce foods like Ejiao cake and Ejiao porridge, which are both delicious and nutritious and promote health, making them popular among consumers. …”
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Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C by Samir Smeti, Souha Tibaoui, Hayet Ben Haj Koubaier, Atef Lakoud, Naziha Atti

“…This finding highlights their potential as a powerful and effective alternative to irradiation treatments, offering a natural solution for the food industry to improve product quality and safety.…”
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Green technologies in food colorant extraction: A comprehensive review by Irianto Irianto, Nicky Rahmana Putra, Yustisia Yustisia, Syahrial Abdullah, Syafruddin Syafruddin, Paesal Paesal, Andi Irmadamayanti, Herawati Herawati, Budi Raharjo, Sri Agustini, Asmaliyah Asmaliyah, Amik Krismawati, Bramantyo Airlangga

“…The integration of these sustainable extraction methods into the food industry aligns with eco-friendly practices and meets the growing consumer demand for natural and safe food ingredients.…”
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Bio- synthesis zinc oxide nanoparticle: Azadirachta indica and Phyllanthus acidus mediated green approach for enhanced biological efficacy by G. Joesna, Abdullah Alodhayb, P. Sasikumar, T. Lalitha Sree, R. Zema Ferin, D. Sankar, A. Prabakaran, M. Prasath, Muthumareeswaran Muthuramamoorthy, M. Gulam Mohamed, M. Vimalan

“…ZnO nanoparticles exhibit diversified applications in medicine, agriculture and food industry. The synthesized nanoparticles were characterized using techniques such as Powder X-ray Diffraction (PXRD) and High-Resolution Transmission Electron Microscopy (HRTEM) studies which showed the shape and size of nanoparticles to be spherical with 16 mm and 20 mm. …”
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Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice by Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU

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Characterization of Avocado (<i>Persea americana</i> Mill) Seed Extract from the Variety Semil 34 Cultivated in the Dominican Republic by Ramon Sanchez-Rosario, Luis Castillo, Alejandra Féliz-Jiménez, Sebastián Vargas, Ramón Pérez-Romero, Mónica Aquino, Maha T. Abutokaikah

“…This study aimed to explore the potential of Semil 34 avocado seed (AS) as a source of bioactive compounds with applications in the food industry. We conducted the chemical characterization of the seed extract, focusing on its total phenolic content, total flavonoids, and antioxidant capacity. …”
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