Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment by Anet Režek Jambrak, Tomislava Vukušić, Francesco Donsi, Larysa Paniwnyk, Ilija Djekic

“…This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. …”
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How to Start a Food Business: Basic Food Technology: Food Acidity by Soohyoun Ahn, Jayna Goldstein, George Baker, Matthew Krug

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How to Start a Food Business: Basic Food Technology: Food Acidity by Soohyoun Ahn, Jayna Goldstein, George Baker, Matthew Krug

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Innovation systems for emerging food technologies: evidence from the development of cultured proteins in Thailand by Waverly Eichhorst, Daniel Blaustein-Rejto, Saloni Shah, Alex Smith, Peter Newton

“…Little is currently known about how emerging food technologies may be effectively supported in pre-market stages of development, especially in middle- and low-income countries with industrializing economies.MethodsIn this paper, we apply the theoretical framework of technological innovation systems to assess how actors, networks, and institutions are influencing the pre-market development of cultured protein (CP) technologies in Thailand. …”
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Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies by Magdalena Mika, Anna Antończyk, Agnieszka Wikiera

“…The results of our in vitro study shed new light on the role of synthetic phenolic antioxidants used in food technology as potential obesity and atherosclerosis triggers and suggested the need for further research that will clearly separate antioxidants that promote the development of these diseases from those, which do not do that.…”
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Food Integrity and Food Technology Concerns in Canada: Evidence from Two Public Surveys by Ellen Goddard, Violet Muringai, Albert Boaitey

“…Food integrity and food technologies both generate public concerns. There is little research to show the interactions between those concerns in particular samples, especially in Canada. …”
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Do Consumers’ Attitudes Towards Food Technologies and Motives of Food Choice Influence Willingness to Eat Cereal Products Fortified with Fibre? by Jeżewska-Zychowicz Marzena, Królak Maria

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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

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Use of food additives in bakery products by Karim Sattarov, Abror Jankurazov, Javsurbek Khazratkulov

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Comprehensive evaluation of the properties of camel bone gelatin: impact of the duration of pre-treatment and extraction by Meriem Imelhayene, Abdelkader Adamou, Samira Becila, Ayad Redjeb, Dahia Saidj, Abdelhakim Senoussi, Dimitris Sarris, Eleni Naziri

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In vivo evaluation biological of protein quality of hamburgers containing fibers by Tiffany Prokopp Hautrive, Ângela Souza Rodrigues, Karine Ines Bolson Moro, Gilberti Helena Hübscher, Ernesto Hashime Kubota

Subjects: “…food quality. food technology. nutrition, public health. dietary fibers. rats.…”
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Which is the shear force that defines the lamb's sensory acceptance? by Heloísa Valarine Battagin, Yana Jorge Polizer Rocha, Luciana Ruggeri Menezes Gotardo, Letícia Zanichelli de Oliveira, Letícia Aline Gonçalves, Aline Giampietro Ganeco, Susana Cardoso, Ricardo Targino Moreira, Judite Lapa Guimarães, Sarita Bonagurio Gallo, Marco Antonio Trindade

“…Brazilian Journal of Food Technology…”
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Strategies to improve the quality of wheat flour in baking: a review by Mariana de Paula Kraüss Ferreira, Vitor Anselmo da Guia Ribeiro, Jefferson Henrique Tiago Barros, Caroline Joy Steel

“…Brazilian Journal of Food Technology…”
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Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations by Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela

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Advanced glycation end products and risk of mortality in patients with cirrhosis: a prospective cohort study by Mohsen Shaygan Tabar, Maryam Nilghaz, Azita Hekmatdoost, Fereshteh Pashayee-Khamene, Zeinab Mokhtari, Sara Karimi, Saleheh Ahmadzadeh, Mehdi Saberifiroozi, Behzad Hatami, Zahra Yari

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Maternal Dietary Patterns and Gestational Diabetes Risk: A Case-Control Study by Fatemeh Sedaghat, Mahdieh Akhoondan, Mehdi Ehteshami, Vahideh Aghamohammadi, Nila Ghanei, Parvin Mirmiran, Bahram Rashidkhani

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Effects of time restricted feeding combined with Lacto Ovo vegetarian diet on metabolic associated fatty liver disease management: a randomized clinical trial by Mahshad Shafiee, Amir Sadeghi, Fateme Ghafouri-Taleghani, Maryam Nilghaz, Maryam Ghods, Behnaz Narimani, Azita Hekmatdoost, Atoosa saidpour

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Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) and mortality among survivors of liver cirrhosis: a prospective cohort study by Danial Fotros, Azita Hekmatdoost, Fereshteh Pashayee-khamene, Sara Karimi, Saleheh Ahmadzadeh, Mehdi Saberifiroozi, Behzad Hatami, Zahra Yari

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Phenolic Composition, Antioxidant Activity, and In Vitro Availability of Four Different Berries by Javier Marhuenda, María Dolores Alemán, Amadeo Gironés-Vilaplana, Alfonso Pérez, Gabriel Caravaca, Fernando Figueroa, Juana Mulero, Pilar Zafrilla

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Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion by Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore

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