Determination and Analysis of Obstacles of Innovation in Malaysian Food Processing SMEs by Suziyana, Mat Dahan, Mohd Yusof, Taib, Ahmad Nazif, Noor Kamar, Khairul Anwar, Hamzah

“…It aims to identify the main barriers of innovation in Malaysian food processing SMEs and seeking the best approach to overcome each of the barriers of innovation in Malaysian food processing SMEs. 163 sets of questionnaires were distributed among managers or owners of the food processing SMEs around Selangor, Malaysia and 77 responses had been collected and recorded. …”
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A study on production productivity improvement in food processing industries by Siti Nor, Ya

“…The objective of the research are to identify reason for low productivity level of production in food processing industries and to propose methods to increase productivity level of production in food processing industries. …”
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Emerging Non-Thermal Food Processing Technologies: Editorial Overview by Asgar Farahnaky, Mahsa Majzoobi, Mohsen Gavahian

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Information and knowledge systems in the operation of agricultural and food-processing enterprises by M. Kučera, A. Látečková

“…As perspective, we can see the implementation of the knowledge systems in agricultural and food-processing enterprises. The main contribution is mainly the possibility to forecast the development and the state toward the future and the use of knowledge base for ensuring of the operational, tactic as well as strategic management.…”
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Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview by Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh, Anubhav Pratap Singh

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Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability by Leila Arfaoui

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Finite Element Method for Freezing and Thawing Industrial Food Processes by Tobi Fadiji, Seyed-Hassan Miraei Ashtiani, Daniel I. Onwude, Zhiguo Li, Umezuruike Linus Opara

“…This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.…”
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Food processing and cardiometabolic risk factors: a systematic review by Francine Silva dos Santos, Mariane da Silva Dias, Gicele Costa Mintem, Isabel Oliveira de Oliveira, Denise Petrucci Gigante

“…CONCLUSIONS The Nova food classification stands out in the area of nutritional epidemiology when assessing the effects of food processing on health outcomes. Although caution is required in the interpretation, the results indicated that the consumption of ultra-processed foods can have an unfavorable impact in the health of individuals.…”
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Natural bio-colorant and pigments: Sources and applications in food processing by Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, Sonal Zanwar, Rahul Singh

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Functionality changes of natural antioxidants during food processing and storage by J. Pokorný, Š. Schmidt, H. T. T. Nguyen

“…The most important inhibitors are phenolic antioxidants. During food processing and storage, concentrations of antioxidants in the two phases reach an equilibrium. …”
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Fate of Free and Modified Forms of Mycotoxins during Food Processing by Michele Suman

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Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching by Ching Lik Hii

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Clusters in tourism, agriculture and food processing within the Visegrad Group by Josef ABRHÁM

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Isolation and Characterization of Beneficial Bacteria from Food Process Wastes by A-Leum Kim, Seunghye Park, Yoon-Kyoung Hong, Ji-Hwan Shin, Se-Hwan Joo

“…High-throughput sequencing identified 393 bacterial operational taxonomic units in the food process waste (FPW) samples. Moreover, the results showed that Firmicutes was abundant in the waste samples, followed by Bacteroidetes and Proteobacteria. …”
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Ohmic heating application in food processing: Recent achievements and perspectives by Dornoush Jafarpour, Seyed Mohammad Bagher Hashemi

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Application of nanotechnology in food: processing, preservation, packaging and safety assessment by Rahul Biswas, Mahabub Alam, Animesh Sarkar, Md Ismail Haque, Md. Moinul Hasan, Mominul Hoque

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Lipids, pots and food processing at Hočevarica, Ljubljansko barje, Slovenia by Nives Ogrinc, Mihael Budja, Doris Potočnik, Andreja Žibrat Gašparič, Dimitrij Mlekuž

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Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies by Andreana Pexara, Alexander Govaris

“…In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. …”
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Qanan: Food Processing in the Culture of the Tehit People in West Papua by Marlina Flassy, Septinus Saa, Simon Abdi Kari Frank

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Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing by R. Zamora, F. J. Hidalgo

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