Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains by Yoseph Asmelash Gebru, Desta Berhe Sbhatu

“…Therefore, their bioaccessibility depends on their release from the food matrix. Different food processing methods including fermentation have been applied since ancient times to aid bioaccessibility and improve the properties of food products. …”
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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

“…Ovalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. …”
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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

“…However, the functional characteristics of natural soybean protein are only limitedly applied, which cannot meet the needs of food processing, so modification of soybean protein has become a research focus. …”
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Sub-critical water as a green solvent for production of valuable materials from agricultural waste biomass: A review of recent work by A. Shitu, S. Izhar, T. M. Tahir

“…Agricultural waste biomass generated from agricultural production and food processing industry are abundant, such as durian  peel, mango peel, corn straw, rice bran, corn shell, potato peel and many more. …”
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Why and How Meet n-3 PUFA Dietary Recommendations? by Olivier Molendi-Coste, Vanessa Legry, Isabelle A. Leclercq

“…Willingness of governments to institute changes, with accountable decisions on catering, nutritional education, and food processing, is required to face our neglected responsibility in promoting balanced diet and consumption of foods rich in essential nutrients in the general population.…”
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Opportunities of Artificial Intelligence and Machine Learning in the Food Industry by Indrajeet Kumar, Jyoti Rawat, Noor Mohd, Shahnawaz Husain

“…The food processing and handling industry is the most significant business among the various manufacturing industries in the entire world that subsidize the highest employability. …”
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Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings by Dwi Lestari Handayani, Monicha Efi Sumaimi, Tri Ani Ashari, Jumadi Jumadi

“…Several studies have shown that fish bones that are made into flour contain high calcium. Food processing from fish bone flour can be used as an alternative to meet daily calcium intake. …”
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A 3D Approach for the Virtual Commissioning of Processing Plants by Nikolai Striffler, Tobias Voigt

“…This paper further evaluates the method’s accuracy through a representative case study involving a liquid food processing setup, demonstrating high fidelity in dynamic behavior and alignment with physical processes. …”
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Lipidomics Analysis of the Lipid Composition of Three Tissues of Cyperus esculentus L. during Three Growth Stages Based on Ultra-high Performance Liquid Chromatography-Mass Spectro... by YANG Yaxuan, BIAN Miaomiao, LIU Yanqing, LIU Jun, XING Jun, TU Yixian

“…This study provides basic data and a scientific basis for the application of C. esculentus L. in various fields such as food processing and product development.…”
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Low molecular weight chitosan attenuates acrylamide-induced toxicity in Drosophila melanogaster by Swetha Senthil Kumar, Sahabudeen Sheik Mohideen

“…Acrylamide (ACR), a toxic by-product of high-temperature food processing, poses significant health risks due to its oxidative, neurotoxic, and genotoxic properties. …”
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Ferula (Ferula elaeochytris) as a phytoestrogen: Use of Ferula in laying hens by Arda Onur Özkök, Gözde Kılınç

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Enhanced Bioactivity of Pomegranate Peel Extract following Controlled Release from CaCO3 Nanocrystals by Francesca Baldassarre, Viviana Vergaro, Federica De Castro, Francesca Biondo, Gian Paolo Suranna, Paride Papadia, Francesco P. Fanizzi, Domenico Rongai, Giuseppe Ciccarella

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Some Gastrointestinal Tract Characteristics of Karayaka Ram Lambs Slaughtered at Different Weights by Arda Yıldırım, Yüksel Aksoy, Nuh Ocak, Zafer Ulutaş

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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. …”
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Characterizing Selected Sorghum Grain Varieties and Evaluating the Suitability of Their Malt Extracts for Cultivating Microbial Biomass by Stellah Byakika, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga

“…Microbial biomass is cultivated for different technological applications including food processing, medicine, waste management, and research. …”
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Thermo-Magneto-Solutal Squeezing Flow of Nanofluid between Two Parallel Disks Embedded in a Porous Medium: Effects of Nanoparticle Geometry, Slip and Temperature Jump Conditions by M. G. Sobamowo, A. T. Akinshilo, A. A. Yinusa

“…The various applications of squeezing flow between two parallel surfaces such as those that are evident in manufacturing industries, polymer processing, compression, power transmission, lubricating system, food processing, and cooling amongst others call for further study on the effects of various parameters on the flow phenomena. …”
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Impact of choline choride and sugar natural deep eutectic solvents on structure and functionality of treebean (Parkia timoriana) seed protein by Prostuti Chakravorty, Amit Baran Das

“…By employing green solvents, this study presents a sustainable solution for high-temperature food processing, addressing environmental concerns associated with conventional solvents.…”
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Qualitative Analysis of Microbial Dynamics during Anaerobic Digestion of Microalgal Biomass in a UASB Reactor by Anna Doloman, Yousef Soboh, Andrew J. Walters, Ronald C. Sims, Charles D. Miller

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Resistance to antibiotics and presence of plasmid in enterobacteria and staphylococcus aureus in the sector of diet of a public hospital by Simone Cardoso Lisboa Pereira, Roberta Silva Ribeiro, Denise Mara Soares Bazzolli, Maria Cristina Dantas Vanetti

“…The enumeration and isolation of enterobacteria were done in samples collected from food handlers, utensils, and food processing surfaces. Biochemical identification of the isolates was done, and serum confirmations as well when necessary. …”
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Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa by Marie Lys Irakoze, Eliud N. Wafula, Eddy Owaga

“…In Africa, fermentation is among the oldest food processing technologies with long history of safe use. …”
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