Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production by Chloë Deelkens, Elly De Vlieghere, Mario Van Poucke, Masaki Kinoshita, Jeffrey Aalders, Lieven Thorrez, Bert Devriendt, Ann Van Soom, Luc Peelman, Björn Menten, Catharina De Schauwer, Jolanda van Hengel

“…Our findings pave the way for future innovations in clean food processing and utilising new food ingredients.…”
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Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation by Qin Li, Leibing Li, Hanjian Zhu, Fan Yang, Ke Xiao, Lin Zhang, Menglin Zhang, Yongsheng Peng, Chao Wang, Dongsheng Li, Qian Wu, Mengzhou Zhou

“…The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs, CML and CEL on fermented products and in the food processing industry, without associated risks to consumers.…”
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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

“…Furthermore, more studies are needed to understand how food processing (milling, fermentation, cooking, etc.), preparation methods, and digestive physiology affect the nutritional value and bioavailability of the essential bioactive components in duckweed and in food matrices supplemented with duckweed. …”
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Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure by Miek Schlangen, Iris van der Doef, Atze Jan van der Goot, Mathias P. Clausen, Thomas E. Kodger

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Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature by Laurens J. Antuma, Yuxuan Si, Vasil M. Garamus, Jan Skov Pedersen, Volker Gräf, Elke Walz, Remko M. Boom, Julia K. Keppler

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Comparative study of packaging materials developed from fish and legume protein concentrates by Evmorfia Athanasopoulou, Angeliki Katsiroumpa, Chrysavgi Gardeli, Theofania Tsironi

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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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Characterizing the extractable proteins from tomato leaves – A proteomics study by Marietheres Kleuter, Yafei Yu, Lukas Verdegaal, Francesco Pancaldi, Antoine H.P. America, Atze Jan van der Goot, Luisa M. Trindade

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Rheology of concentrated crystal suspensions: sucrose fondants as hard particles in soft matter by Hannah M. Hartge, Hannah M. Hartge, Eckhard Flöter, Thomas A. Vilgis

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Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp by Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak

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Effects of Multihollow Surface Dielectric Barrier Discharge Plasma on Chemical and Antioxidant Properties of Peanut by Gebremedhin Gebremariam Gebremical, Shimelis Admassu Emire, Tarekegn Berhanu

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Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study by Md. Fahad Jubayer, Md. Sajjad Hossain, Md. Al-Emran, Md. Nasir Uddin

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Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese) by S. Sivaranjani, N. Karpoora Sundara Pandian, S. Parveen, D. Baskaran, V. Arun Prasath, V. Eyarkai Nambi, R. Pandiselvam

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Biofilm Formation and Adherence Characteristics of Listeria ivanovii Strains Isolated from Ready-to-Eat Foods in Alice, South Africa by Mirriam E. Nyenje, Ezekiel Green, Roland N. Ndip

“…The ability of L. ivanovii isolates to form single and multispecies biofilms at 25°C is of great concern to the food industry where these organisms may adhere to kitchen utensils and other environments leading to cross-contamination of food processed in these areas.…”
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Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger by Roseline Esi Amoah, Sureshkumar Kalakandan, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Srinivasan Krishnamoorrthy

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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread by Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki

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Eggshell Based Nano-Engineered Hydroxyapatite and Poly(lactic) Acid Electrospun Fibers as Potential Tissue Scaffold by Vitus A. Apalangya, Vijaya K. Rangari, Boniface J. Tiimob, Shaik Jeelani, Temesgen Samuel

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Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato by Wójtowicz Agnieszka, Zalewska-Korona Marta, Jabłońska-Ryś Ewa, Skalicka-Woźniak Krystyna, Oniszczuk Anna

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Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion by Shuzo Hashimoto, Naoya Ikenaga, Atze Jan van der Goot, Leonard M.C. Sagis

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A Comparative Study of Antibacterial Activity of CuO/Ag and ZnO/Ag Nanocomposites by R. B. Asamoah, E. Annan, B. Mensah, P. Nbelayim, V. Apalangya, B. Onwona-Agyeman, A. Yaya

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