Immobilization Technologies in Probiotic Food Production by Gregoria Mitropoulou, Viktor Nedovic, Arun Goyal, Yiannis Kourkoutas

“…Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. …”
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INTEGRATION OF SPENT GRAIN INTO FOOD PRODUCTS by ERŞOVA, Svetlana, SAITAN, Olesea, TARNA, Ruslan, RUMEUS, Iurie, CODINĂ, Georgiana Gabriela, GHENDOV-MOSANU, Aliona

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THE EFFECT OF TOYS ON FAST-FOOD PRODUCT PREFERENCES by Sabiha Kılıç, Kübra Müge Çakaröz, Leyla Bezgin Ediş

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Oleogels for development of health-promoting food products by Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. Cerqueira

“…The fostering of off-the-shelf available and affordable healthy food products is necessary, as detrimental effects on human health from the ingestion of saturated fat sources urge the efforts to find alternatives. …”
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Functional food products in Japan: A review by Shun Iwatani, Naoyuki Yamamoto

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FOOD PRODUCT CONTAMINATION RISKS AT DIFFERENT STAGES OF PRODUCTION by O. I. Lavrukhina, V. G. Amelin, L. B. Prokhvatilova, O. I. Ruchnova

“…The review presents analysis of possible contaminations of food products at different production stages. It was demonstrated that to perform scientifically based assessment of food product contamination it is necessary not only to test for safety criteria stipulated in the regulatory framework where special attention is given to determination and rationing of pesticides, veterinary drugs, their metabolites, natural toxins, allergens and toxic chemical elements, dioxins and polychlorinated biphenyls. …”
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Editorial: Microbial safety of animal-based food products by María J. Andrade, Micaela Álvarez, Paula Rodrigues

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Digital Economy, Factor Allocation, and Resilience of Food Production by Yue Xie, Ruikuan Yao, Haitao Wu, Mengding Li

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ANTIMICROBIAL SUSCEPTIBILITY OF LISTERIA ISOLATED FROM FOOD PRODUCTS by G. S. Skitovich, K. V. Serova, N. B. Shadrova, O. V. Pruntova

“…The paper demonstrates results of testing food products and raw materials for Listeria monocytogenes in 2011-2016. …”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

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Environmental Facility of Food Products as a Factor of Market Positioning by Liudmyla Kozak, Iryna Kostetska, Ivanna Bereziak

“… The purpose of the article is to analyze the reactions of consumers to the quality characteristics of food products, in particular related to the level of their environmental friendliness, in order to develop proposals for improving the communication programs of manufacturers of these products in Ukraine. …”
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COMPETITIVENESS OF POLISH AND SLOVAK AGRI-FOOD PRODUCTS ON THE EUROPEAN MARKET by Anna Rytko

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COMPETITIVENESS OF POLISH AND SLOVAK AGRI-FOOD PRODUCTS ON THE EUROPEAN MARKET by Anna Rytko

“…A positive value of the net export index for agri-food products was found only in Poland.…”
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Editorial: Industry and individuals: branding, labelling, and marketing of food products by Daniel Adrian Gârdan, Daniel Adrian Gârdan, Paweł Bryła, Ionel Dumitru, Iuliana Petronela Gârdan

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Government Support in Mexican Agriculture: The Program of Agri-Food Productivity and Competitiveness by Feng Wu, Ariel Soto-Caro, Zhengfei Guan

“…This publication focuses on The Program of Agri-Food Productivity and Competitiveness, one of the major agricultural subsidy programs administered by the Ministry of Agriculture that subsidize economic activities in the agri-food supply chain. …”
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Determination of Trans-Fatty Acid Levels in Selected Syrian Food Products by Radwan Badr Al-Deen, Bassam Al-Oklah, Mohamad Alshehabi, Tahani Al-idee

“…The current study aimed to determine the levels of trans fatty acids (TFAs) and conjugated linoleic acid (CLA) in some Syrian food products to develop a TFAs composition database that would provide authorities with information on TFAS levels in Syrian food. …”
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Seasonal Mathematical Model of Salmonellosis Transmission and the Role of Contaminated Environments and Food Products by Mohammed H. Alharbi, Fawaz K. Alalhareth, Mahmoud A. Ibrahim

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An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products by Laís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini, Cristina Barrera, Lucía Seguí, Acácio Antonio Ferreira Zielinski

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Livelihood training, food production, and food security among vulnerable communities in Bangladesh by Andy Tran, Theresa Fang, Beryl Oranga, Ryan Kopper, Yunhee Kang

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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production by Alena Vollmannova, Judita Lidikova, Janette Musilova, Marek Snirc, Tatiana Bojnanska, Dana Urminska, Ivana Tirdilova, Erika Zetochova

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