Determination of Curcuma longa L. (Turmeric) Leaf Extraction Conditions Using Response Surface Methodology to Optimize Extraction Yield and Antioxidant Content by Sera Kim, Seok-Chun Ko, Yoon-Sook Kim, Sang-Keun Ha, Ho-Young Park, Yongkon Park, Sang-Hoon Lee

“…In conclusion, this study confirmed the antioxidant property of turmeric leaves and developed the optimal extraction condition of the leaves to promote its application in food industry as a new food source.…”
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Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi by Jin ZHANG, Tao YUAN, Xiaomei SHA, Yuelun XU, Yating KUANG, Zizi HU

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Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides by Sinan LI, Xi WANG, Yu AN, Jun YU, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Meng WANG, Aqin WANG, Ying WANG, Lu ZHANG

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Performance evaluation of R-1234yf as alternative to R-22 for date fruit drying machine by Mukhtar Ariyadi Hifni, Ariandi Andrameda Yurian, Jati Nugroho Putro Ardi, Sulistio Aji Dhanang, Aisyah Nyayu

“…Heat pump drying in the food industry is notable for its efficiency and energy savings. …”
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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein by Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG

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Setting the top 10 priorities for obesity and weight-related research (POWeR): a stakeholder priority setting process by Paul Aveyard, Susan A Jebb, Nerys M Astbury, Anisa Hajizadeh, Ailsa R Butler, Lucy Goddard, Philippa Seeber, Bruce Crawley

“…The top 10 priority research questions covered: the role of the obesogenic environment; effective weight loss and maintenance strategies; prevention in children; effective prevention and treatment policies; the role of the food industry; access to and affordability of a healthy diet; sociocultural factors associated with weight; the biology of appetite and food intake; and long-term health modelling for obesity.Conclusions This systematic and transparent process identified 149 unique and unanswered questions in the field of obesity and weight-related research culminating in a consensus among relevant stakeholders on 10 research priorities. …”
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Drying methods of duck blood: Changes in volatile components and physicochemical properties by Ji Yoon Cha, Yea-Ji Kim, Tae-Kyung Kim, Jaejoon Han, Yun-Sang Choi

“…These findings provide valuable insights for the food industry, enabling the selection of appropriate drying methods that preserve the desired qualities of duck blood, thereby enhancing its commercial viability and potential application in a variety of food products.…”
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Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques by Sepelevs Igor, Stepanova Valentina, Galoburda Ruta

“…Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. …”
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Plasma Activated Water Assisted Ultrasonic Extraction of Polysaccharides from Yellow Cauliflower and Its Hypoglycemic Activity by Han ZHANG, Cheng YANG, Guiyun CHEN, Shuhong LI, Ye CHEN

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Extraction of Antioxidant Peptides and Activity Evaluation of Frog (Rana nigromaculata) Skin by Ultra-high Pressure Assisted Enzyme Hydrolysis by Xicai ZHANG, Rong LI, Yechuan HUANG

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In vitro characterization the antioxidant and antibacterial properties of hemp (Cannabis sativa spp.) varieties cultivated in Northern Alabama by Aaron Dudley, Lamin S. Kassama, Armitra Jackson-Davis, Ernst Cebert, Xianyan Kuang

“…Abstract Plants, especially those recognized for their medicinal properties, are an excellent source of bioactive components and are attracting considerable interest in the food industry due to their natural bioactivity. In this context, hemp species (Cannabis sativa spp.) were investigated for such applications because of their well-documented antibacterial and antioxidant activities. …”
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Analysis of Liposoluble Composition, Antibacterial and Antioxidant Activities of Artemisia argyi in Zhangjiakou by Yongbin XU, Xinmin XIONG, Youduo HE, Jia CUI, Jiangang TUO, Hongyu ZHAO

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Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine by Yinghui Zhang, Wei Cui, Hui Zhou, Lifang Zou, Zhaoming Wang, Kezhou Cai, Baocai Xu

“…This study provides theoretical guidance for the efficient utilization of heme-peptides in the food industry.…”
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Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage by Jing ZHANG, Yuxin LIU, Chenchen WU, Changhong LIU, Lei ZHENG

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Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant by Thomas Owen Hay, Melissa A. Fitzgerald, Joseph Robert Nastasi

“…This approach facilitates a deeper understanding of how indigenous Australian bushfoods can be innovatively incorporated into the food industry, aligning with consumer demand for natural and sustainable food options.…”
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Impact of Light and Temperature on Growth, Intracellular and Extracellular Pigment, and Lovastatin Yield by Monascus ruber in Synthetic Medium by K. Suganya, A. Usha Raja Nanthini, Jayaraman Narenkumar, Subramani Abilaji, Aruliah Rajasekar, Subpiramaniyam Sivakumar, S. Prasath, Hesham S. Almoallim, Tahani Awad Alahmadi

“…Dyes extracted from microbial sources are more important for beneficial food industry use, especially Monascus spp. produces several critical secondary metabolites such as lovastatin, g-amino butyric acids, monascodilone, monascorubramine, monascin, ankaflavin, rubropunctatin, and citrinin. …”
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A comprehensive review on nutritional composition, health benefits, and industrial applications of Jackfruit Seeds by Simran Dhani, Hamid, Nomali Ziphorah Ngobese, Sunny Sharma, Amit K. Jaiswal

“…Therefore, this review aims to consolidate the findings and create a comprehensive account of the potential of jackfruit seeds for the food industry.…”
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Physicochemical, Rheological, Structural, Antioxidant, and Antimicrobial Properties of Polysaccharides Extracted from Tamarind Seeds by Likun Ren, Yang Yang, Xin Bian, Xiaomei Li, Bing Wang, Dangfeng Wang, Dan Su, Linlin Liu, Dehui Yu, Xiaoxue Guo, Xiumin Zhang, Na Zhang

“…Overall, our results suggested that TSP could be used as a food ingredient with anti-oxidative and antibacterial activities, which provides useful information on the potential utilization of TSP in the food industry.…”
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Formulation for Muscle Building and Mobility Improvement by Bingbing CAO, Zhengdong LIU, Huan GE, Jiali ZHOU, Xingwang YE, Mingyuan QI, Renyan LIU, Yiqiao XU

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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice by Shuting Yin, Qiangqiang Li, Yuxiao Tao, Enning Zhou, Kun Wang, Wanwen Chen, Xiangxin Li, Liming Wu

“…Food allergy as a global health problem threatens food industry. Bee pollen (BP) is a typical food with allergenic potentials, although it performs various nutritional/pharmacological functions to humans. …”
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