Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying by Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu, Weiming Hao

“…Selection of an appropriate drying method could enhance the potential applications of HGOVA in the food industry. Keywords: Ovalbumin, Glycosylation, Spray drying, Microwave freeze drying…”
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Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review by Shuchen Zhang, Jianan Chen, Fanhui Gao, Wentao Su, Tiejing Li, Yuxiao Wang

“…The globalization of the food industry chain and the increasing complexity of the food supply chain present significant challenges for food authenticity and raw material processing. …”
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Improvement of emulsification of egg yolk powder: protein modification techniques by Rui Chuang, Mengzhuo Liu, Dekun Meng, Huajiang Zhang, Hanyu Li, Lina Xu, Ning Xia, Ahmed M. Rayan, Mohamed Ghamry

“…Future research should focus on optimising the modification process, gaining a deeper understanding of the modification mechanism and developing more mechanisms for the joint application of modification techniques, to maximise the application potential of egg yolk powder and to meet the growing and diversified needs of the food industry.…”
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Investigation of the Improvement of Physical and Chemical Changes in Banana Fruits under Different Lighting and Packaging Conditions by Fatemeh Aboutalebi, Mohsen Azadbakht, Mohammad Vahedi Torshizi, Feryal Varasteh

“…These findings suggest that using specific combinations of blue light treatments and PVC packaging can significantly improve bananas' quality and shelf life, potentially reducing wastage and financial losses in the food industry. The potential financial benefits of these findings should motivate further research and implementation in the food industry.…”
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An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety by Hyunjong Yu, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, Pahn-Shick Chang

“…As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. …”
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Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprat... by Zdzisław Domiszewski, Sylwia Mierzejewska

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Advances in oral dissolving film research in the food field by Yue Li, Min Zhao, Ming-Yue Zhao, Bin Li, Jin-Long Tian

“…With promising applications in pharmaceuticals and especially food industry, ODFs offer a highly absorbable method for delivering nutritious and healthy foods. …”
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Evaluation of Instagram’s popularity: Brand cue and message appeal as explanatory variables by Putri Anggraini, Muji Gunarto

“…The “Instagrammable” trend has gained traction in the food industry, using visual appeal to drive business success and expand markets. …”
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A Novel Nitrite Reductase from <i>Acinetobacter haemolyticus</i> for Efficient Degradation of Nitrite by Xiao-Yan Yin, Emmanuel Mintah Bonku, Jian-Feng Yuan, Zhong-Hua Yang

“…Nitrite reductases play a crucial role in the nitrogen cycle, demonstrating significant potential for applications in the food industry and environmental remediation, particularly for nitrite degradation and detection. …”
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Theory and Practice of Burning Solid Biofuels in Low-Power Heating Devices by Małgorzata Dula, Artur Kraszkiewicz

“…Combustion is the most advanced and proven method on the market for using agricultural by-product residues and waste from the agri-food industry. Currently, a wide range of combustion technologies is used to produce heat and electricity in low-power heating devices (>50 kW) using various types of biofuels from biomass (woody biomass, herbaceous biomass, waste and residues from the agri-food industry). …”
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Capillary Action Liquid Chromatography: New Chromatographic Technique for the Separation and Determination of Colour Substances by Andrzej Gierak, Agata Skorupa, Iwona Łazarska

“…The aim of this study is to compare the chromatographic separation of dyes, used in food industry, by thin-layer chromatography and capillary column liquid chromatography techniques. …”
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IMPORT SUBSTITUTION POTENTIAL IN AGRARIAN AND INDUSTRIAL COMPLEX OF THE REGION by V. Balikoyev, Z. Dzakoev, M. Kantemirova

“…In the article the analysis of opportunities of import substitution at the enterprises of agriculture, the overworking and food industry on the example of the Republic Northern Ossetia-Alania is carried out. …”
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Research Progress on Immune Regulation Activities of Marine Sulfate Polysaccharides by Qiuyu CHEN, Ran ZHAO, Meishan MENG, Xinyu DOU, Biyi CHEN, Qiancheng ZHAO, Ying LI

“…In the future, functional foods or special medical foods based on marine sulfated polysaccharides designed to treat immune deficiency, tumours, and autoimmune diseases may be developed, and these foods will play a positive role in promoting the development of the food industry and human health.…”
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Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms by Mingming Zou, Donghong Liu

“…Biofilms are a constant concern in the food industry; understanding the effect of environmental conditions on biofilm formation is essential to develop effective control strategies. …”
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Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

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Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness by Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires Deliza

“…The aim of this study was to investigate the impact of TLS, the scheme proposed by the food industry, on the product healthfulness perception. …”
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Preparation and Characterization of Rosa roxburghii Tratt Polyphenol-Sodium Alginate-Soy Protein Isolate Nanocomposites and Their Antioxidant Activity by Han LIU, Xiaoyan LIU, Yinping GUO, Xingyan MU, Zihui SHI

“…SPI-SA-RRTP nanocomposite can be widely used in food industry, and provide new ideas and directions for its application.…”
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Research Progress on Enzymatic Preparation and Functional Properties of Bioactive Peptides in Hairtail by Yuanyuan WU, Kewei ZHENG, Wenzhu LI, Cheng LI, Xiaojun YAN, Qingbao MA, Wei JIANG

“…The simple preparation process and diverse bioactivity of hairtail-derived bioactive peptides present broad application prospects in the food industry, health products, and pharmaceuticals.…”
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PLANT GENETIC RESOURCES IN KAZAKHSTAN: STATE AND PROSPECTS by B. Alimgazinova, M. Yessimbekova

“…Attention is focused on the collection, study, storage, and documentation for better use, diversification, and meeting new requirements of agriculture, food industry, and climate. Conservation of biodiversity is viewed as a multifaceted field of research.…”
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Corrigendum to “Combinatorial Cytotoxic Effects of Gelam Honey and 5-Fluorouracil against Human Adenocarcinoma Colon Cancer HT-29 Cells In Vitro” by Syed Ahmad Tajudin T-Johari, Fatimah Hashim, Wan Iryani W. Ismail, Abdul Manaf Ali

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