Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Retrospective analysis of exporting agricultural processing industry products by Yu. S. Lisachkina

“…The increase in processed products exports contributes to the export-oriented nature of the domestic food industry, which grew from 6.5 to 11.6 % over the period. …”
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Research Progress and Functional Applications of Food Protein Fibrils by Zhenling LANG, Jie ZHUANG, Hongzheng LU, Shaoxiao ZENG, Haoran CHEN

“…The fibrillation conditions of protein fibers, the mechanism of self-assembly, the functional properties (including physicochemical properties and biological activity), and applications in the food industry are emphasized. Finally, building upon existing research, this review innovatively provides new insight into the research trends of protein fibrils, aiming to provide reference for their high-quality application in the food industry.…”
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Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods by Amani Weerarathna, Matara Arahchige Jagath Wansapala

“…It can be concluded that the use of composite flours in the food industry is a trending approach due to their numerous benefits.…”
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Detection and characterization of Listeria monocytogenes contamination in raw vegetables by Tang John Yew Huat, Abd Jalil Liyana, Syazwan Razali Nur Amira

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Effect of tray drying temperature and drying time on properties of cricket powder by Simasatitkul Lida, Thongprom Kittisak, Jaroensang Thunyapisit, Im-orb Karittha

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Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats by Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim, Manat Chaijan

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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“… Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. …”
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APPLYING SOME MATCHING ALGORITHMS FOR SEQUENCE IGNATURE TO ANALYZE AND DETECT ENTRIES INTO SYSTEM NETWORKS by Pham Nguyen Huy Phuong, Dang Le Nam

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THEORETICAL ASPECTS ON THE MOVEMENT OF PLANT FRAGMENTS ON THE SURFACE OF A PLANE SIFTERS CLASSIFIER by AUGUSTINA PRUTEANU, VALENTIN VLADUT, LADISLAU DAVID

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Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges by Abdelkarim Guaadaoui, Maryem El Yadini, Imane Himri, Ilhame Bourais, Adil El Yadini, Jihane Oumato, Nasreddine El Omari, Lamiae Belayachi, Abdelhakim Bouyahya, Abdellah Hamal

“…They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, water treatment, etc. …”
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Integration of Artificial Intelligence and Blockchain Technology in Healthcare and Agriculture by Sonali Vyas, Mohammad Shabaz, Prajjawal Pandit, L. Rama Parvathy, Isaac Ofori

“…This study reviews the literature, formulates a research topic, and analyzes the applicability of blockchain to the agriculture/food industry and healthcare, with a particular emphasis on AI and IoT. …”
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Modeling the influence of age on the technical efficiency by sector and time periods by V. V. Spitsin, L. Yu. Spitsina, E. B. Gribanova

“…In particular, the technological development of the food industry requires support for the generation processes of young enterprises and start-ups. …”
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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

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Food Grade Nanofiber of Polylactic Acid by Electrospinning: Physicochemical Characterization of Solutions and Parameters of the Technique by Dalila Fernanda Canizales-Rodríguez, Francisco Rodríguez-Félix, José Agustín Tapia-Hernández, Carmen Lizette Del-Toro-Sánchez, Saúl Ruíz-Cruz, Santiago P. Aubourg, Daniela Denisse Castro-Enríquez, Carlos Gregorio Barreras-Urbina, Silvia Elena Burruel-Ibarra, José Luis Pompa-Ramos, Lorena Armenta-Villegas

“…Nowadays, one-third of the world’s food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. …”
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Combined Ultrasound and Microwave Food Processing: Efficiency Review by Leonid Ch. Burak, Andrey P. Zavaley

“…It can help food industry specialists to select optimal food processing methods.…”
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Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol by Jun HE, Mengdie WANG, Xiaoqiang CHEN, Miaomiao YING

“…Numerous research indicated that the formation of polysaccharide-polyphenol complexes had excellent biological activity and stability, promising good application prospects in food industry, healthcare, and other fields.…”
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Investment attractiveness of the region’s development pole: methodology and analysis by M. M. Avezova, A. A. Urunov, M. A. Nasimova

“…Based on the accounting and analysis of these indicators, a comparative assessment of the investment attractiveness of the North Development Pole and the food industry of the Sughd region of the Republic of Tajikistan has been carried out. …”
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The Role of Health-Conscious Decisions in Food Consumption by Erzsébet Peter, Nikoletta Kaszás, Kornél Németh

“…The Ministry of Rural Development in Hungary has set the goal of restoring the competitiveness of the domestic food industry among many others. They would like to contribute to the stable financing by facilitating borrowing loans as well as export financing the enterprises in the food industry. …”
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