Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils by ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

“…Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. …”
Get full text

Prediction of Quality Food Sale in Mart Using the AI-Based TOR Method by Daniyal Irfan, Xuan Tang, Vipul Narayan, Pawan Kumar Mall, Swapnita Srivastava, V. Saravanan

“…The accuracy-based artificial intelligence and genetic algorithm-based prediction are becoming more important in business intelligence, with the crossover revealing the highest percentage of interest-based profit in the food industry. Our suggested approach aims to determine the utmost amplification of the food business profit with the help of food sale prediction. …”
Get full text

Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging by Shahla Ataei, Pedram Azari, Aziz Hassan, Belinda Pingguan-Murphy, Rosiyah Yahya, Farina Muhamad

“…The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. …”
Get full text

Optimization of Joint Economic Lot Size Model for Vendor-Buyer with Exponential Quality Degradation and Transportation by Chimp Optimization Algorithm by Dana Marsetiya Utama, Shanty Kusuma Dewi, Sri Kurnia Dwi Budi Maulana

“…A case study on the food industry in Indonesia was presented to optimize the I-SVSB-IP. …”
Get full text

Holistic Framework for Blockchain-Based Halal Compliance in Supply Chains Enabled by Artificial Intelligence by Funlade Sunmola, George Baryannis, Albert Tan, Kenneth Co, Emmanuel Papadakis

“…By fostering transparency and streamlining compliance procedures, the proposed holistic framework, empowered by AI and the blockchain, can significantly enhance trust and confidence among stakeholders within the halal food industry.…”
Get full text

Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

“…The agriculture and food industries are the main producers of waste worldwide. …”
Get full text

Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch by Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu

“…This study will provided theoretical basis for GSH usage in food industry.…”
Get full text

Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds by Jingyi Zhou, Lingyan Kong

“…Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry. However, due to their high volatility and evaporative losses during processing and storage, the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice. …”
Get full text

Consumers’ Awareness on Organic Food: Case of Urban Sri Lanka by S.H. Pushpa Malkanthi, S.D. Dilini Rathnachandra, W.A. Ruwani N. Weerasinghe

“…The findings of the study play an important role in promoting the organic food market and are essential for food marketing planners, researchers, and policymakers to enhance the organic food industry in the country in the future.…”
Get full text

Approaches to Developing New Complex Meat Products with Preset Qualitiy by Alexei S. Miroshnik, Ivan F. Gorlov, Marina I. Slozhenkina

“…Unfortunately, advanced information technologies are slow to adapt to the urgent tasks of the food industry. As a result, the current methods for developing new complex meat product formulations are useless when meat producers have no access to relevant and self-updating databases on raw materials properties.…”
Get full text

Development of water-soluble zein colloid particles and in situ antibacterial evaluation by multiple headspace extraction gas chromatography by Yan Yin, Fuzhen Zhou, Yechong Yin, Yonghong Peng

“…The antimicrobial property of zein/SC particles could enhance microbial safety of food, giving this delivery system promising applications in food industry.…”
Get full text

Sublemma-Based Neural Machine Translation by Thien Nguyen, Huu Nguyen, Phuoc Tran

Get full text

Application of Gaseous ClO2 on Disinfection and Air Pollution Control: A Mini Review by Tse-Lun Chen, Yi-Hung Chen, Yu-Lin Zhao, Pen-Chi Chiang

“…We also review some case studies of the application of ClO2 gas in the medical field and food industry as a sterilizer. Oxidation of nitrogen oxide (NOx), sulfur oxide (SOx), mercury (Hg), and volatile organic compounds (VOCs) using ClO2 gas has been investigated. …”
Get full text

Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus) by Nurul Shazini Ramli, Patimah Ismail, Asmah Rahmat

“…This work gives scientific evidences for the consideration of the type of extraction techniques for the peel and flesh of red dragon fruit in applied research and food industry.…”
Get full text

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 Ismail, Abdul Manaf Ali

Get full text

Antimelanoma and Antityrosinase from Alpinia galangal Constituents by Chih-Yu Lo, Po-Len Liu, Li-Ching Lin, Yen-Ting Chen, You-Cheng Hseu, Zhi-Hong Wen, Hui-Min Wang

“…Our results revealed the anticancer effects of A. galangal compounds, and therefore, the target compounds could be potentially applied in the therapeutic application and the food industry.…”
Get full text

HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained from Punica granatum Fruit Peel by Sushil Kumar Middha, Talambedu Usha, Veena Pande

“…This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.…”
Get full text

Accident rates in Poland’s foodstuff industry from the perspective of occupational safety management in the European Union by A. Zielińska, W. Bajdur

“…The authors of this analysis present the issue of workplace accidents based on the examination of incidents in large foodstuff plants of the Lodz voivodship i.e. food processing businesses that have been continuously active for the five year period of 2008-2012. The food industry belongs to one of the most fundamental economic fields and is one of the most important factors of economic growth and amounts to about 20% of domestic production in the processing industry in Poland. …”
Get full text

PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN by Agnes Yuantin Maharani, Nasrul Rofiah Hidayati, Sri Handayani, Dewi Endri Astuti, Ria Nopida, Syaiful Fachrurazi

“…The protein content of fermentation time low of 50 hours.The results of this study support the existence of tempeh produkrivitas and durian seeds in the world food industry.…”
Get full text

Dietary Dose Conversion of Whole Grains and Non-soy Legumes between Mice and Humans by ZHI Li, ZHU Yiqing, ZHAO Liangxing, CHEN Rui, ZHAO Qingyu, WANG Chao, XUE Yong, SHEN Qun

Get full text