Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk by Xiaomei GAO, Yong SUI, Zhenzhou ZHU, Shuyi LI, Lei ZHOU, Jianbin SHI, Tian XIONG, Fang CAI, Xin MEI

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Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus by Xinyu Liao, Jiao Li, Yuanjie Suo, Shiguo Chen, Xingqian Ye, Donghong Liu, Tian Ding

“…Ultrasound, is thought to a potential non-thermal sterilization technology in food industry. However, the exact mechanisms underlying microbial inactivation by ultrasound still remain obscure. …”
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Advanced TiO2-polypyrrole nanostructures enhance glucose detection accuracy with cutting-edge non-enzymatic electrochemical capabilities by Ashima Thakur, Sweety Pal, Usha Sharma, Ajit Sharma, Meenakshi Choudhary, Mukesh C. Joshi, Herma Dina Setiabudi, Prabal Pratap Singh, Atheesha Singh, Sudheesh K. Shukla

“…High level of glucose in the blood lead to a serious disease especially in the heart, blood vessels, eyes, kidney & nerves etc. in human and thus its detection has an important aspect in medical sector and food industry as well. According to World Health organization (WHO), it was speculated that the number of overall diabetes's patient will increase globally by 2025. …”
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Exploring the multifaceted roles of Sonneratia apetala and Nipa fruticans in coastal habitat restoration and bioactive properties discovery by Sabina Yasmine, Rezwana Zaman Proma, Md. Ripaj Uddin, Mohammad Saydur Rahman, Md. Hamedul Islam, Muhammad Abdullah Al Mansur, AHM Shofiul Islam Molla Jamal, Abu Yousuf, Md. Hasnain Mustak, Sarker Kamruzzaman, M. Mahboob Ali Siddiqi

“…Its leaf and fruit extracts show potential for applications in the food industry and green chemistry. The seed extract demonstrates the highest cytotoxic properties (LC50=36 μg/mL) among other parts of the plant, along with antibacterial effects and dose-dependent analgesic and antidiarrheal properties. …”
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Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods by F. López, L. Arboleda, V. González

“…Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. …”
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Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins by Jinge XU, Zhuoqi ZHENG, Pengjie HOU, Gaoxing MA, Yandi XIONG, Zhuang MA, Meng LIU, Liang ZHAO, Xiaojun LIAO

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Production of Arthrospira platensis algae to increase production efficiency and enhance immune system of grass carp, Ctenopharyngodon idella against Aeromonas hydrophila by Hossein Adineh

“…Introduction: Spirulina is a unicellular and filamentous blue-green algae that has gained considerable popularity in the health food industry and increasingly as a protein and vitamin supplement to aquaculture diets. …”
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Sensitive Detection of Lasalocid Residue in Chicken by Surface Enhanced Raman Spectroscopy by Yao WANG, Yingying SUN, Yubing JING, Xiyan YANG, Yanfei LI, Jiaxiang HUANG, Xiujin CHEN, Zhaozhou LI, Li CAO, Huaibin KANG

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Presenting the local model of increasing the market share in Iran's dairy industry with a qualitative approach by leila taheri fard, farzad asayesh, alireza rousta

“…The growing population, the diversification of consumer tastes, the increasing importance of the health of food products, healthy nutrition as a factor in preventing the occurrence of many diseases, the prominence of the role of food from the economic, health, etc. aspects all show the significant role of nutrition and food industry in today human life (Khakbeez, Rezaei & Azizi, 2021).  …”
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Bilateral Virtual Water Trade Balance and Sustainable Development using the Gravity Model An Explanation by sepideh ameri golestan, sadegh bakhtiari, Sara Ghobadi

“…Population growth has also led to an increase in demand and consumption in the water chain and food industry (especially agricultural products) and emphasizes the necessity of using virtual water as an efficient approach. …”
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Preparation, Structural Characterization and Antioxidant Activity of Extracellular Nanovesicles from Hericium erinaceus by Xueli YANG, Ben NIU, Hangjun CHEN, Weijie WU, Guannan WANG, Xiangjun FANG, Honglei MU, Haiyan GAO

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

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Preparation of Composite Films Based on Methyl Cellulose/Polyvinyl Alcohol-loaded Nanosilver (AgNPs@PVA/MC) and Its Effect on Storage Quality of Ougan by Shuaishuai DAI, Weijie WU, Xiangjun FANG, Hangjun CHEN, Jun HUANG, Ruiling LIU, Huizhi CHEN, Ben NIU, Haiyan GAO

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Stability Analysis of Dry Yield of Z. multiflora Boiss. under Drought Stress and Mycorrhizal Fungi Symbiosis by Ashraf Aghababapoor Dehkordi, Sadollah Houshmand, Shahram Mohammady

“…The essential oil of this plant has antioxidant, antifungal, and antimicrobial properties and is used as a preservative in the food industry. Water scarcity is a significant limiting factor for crop growth and production. …”
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Determination of the physicochemical and microbiological quality of buffalo milk in the south of lake Maracaibo by Luis Álvarez, Alexis Zambrano, Datty Rosales-Zambrano

“… The determination of quality parameters in the food industry is a critical point in the transformation process in aspects such as safety and quality attributes required by the market for a product, the cheese making industry does not escape this. …”
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Dietary steviol glycosides mixture supplementation modulates the gene expression of gut chemoreceptors and enhances the antioxidant capacity in weaned piglets by Yunxia Xiong, Zhentao He, Qiwen Wu, Hao Xiao, Shuting Cao, Xuefen Yang, Yajing Li, Zongyong Jiang, Cui Zhu, Li Wang

“…Abstract Background Stevia glycosides (SGs) have been widely used as an ideal sugar alternative in the food industry. However, the potential application of SGs mixture in the diets of weaned piglets remains unexplored. …”
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Analysis on Flavor Quality of Brassica rapa L. from Different Varieties by MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

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Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities by Fanping QIN, Ben NIU, Xiangjun FANG, Huizhi CHEN, Ruiling LIU, Hangjun CHEN, Weijie WU, Haiyan GAO

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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

“…In this context, our attention has been specifically focused on duckweed—which is the third most important aquatic plant after the microalgae <i>Chlorella</i> and <i>Spirulina</i>—to explore its potential for use in a variety of areas, particularly in the food industry. Duckweed has special properties: It is one of the fastest-growing plants in the world (in freshwater), multiplying its mass in two days, so it can cover a water surface quickly even in filtered sunlight (doubling its biomass in 96 hours). …”
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Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods by Robi Andoyo, Vania Dianti Lestari, Efri Mardawati, Bambang Nurhadi

“…Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. …”
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