Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing by Xin Qi, Yanjun Zhang, Hansong Yu, Jianhua Xie

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New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing by Maria Martuscelli, Luigi Esposito, Donatella Restuccia, Meijin Guo, Dino Mastrocola

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Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials by Domagoj Gabrić, Mia Kurek, Mario Ščetar, Mladen Brnčić, Kata Galić

“…Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). …”
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Laser Light as an Emerging Method for Sustainable Food Processing, Packaging, and Testing by Prasad Chavan, Rahul Yadav, Pallavi Sharma, Amit K. Jaiswal

“…In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. …”
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Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour by Maja Leitgeb, Željko Knez, Gordana Hojnik Podrepšek

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Behavior of Bubble Pulse in Food Processing Using Underwater Shock Wave by H Hamashima, M Shibuta, Y Nishimura, S Itoh

“…The food processing technology using a shock wave can prevent deterioration of the food by heat because it can process food in a short time. …”
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Basic Elements of a Sanitation Program for Food Processing and Food Handling by Ronald H. Schmidt

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Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives by Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova

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Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain by Giacomo Squeo, José Manuel Amigo

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The Effect of Food Processing on the Antioxidant Properties of <i>Ipomoea batatas</i> by Tiago Alves, Ângelo Luís, Ana Paula Duarte

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Germicidal effect of intense pulsed light on Pseudomonas aeruginosa in food processing by Jinglong Liang, Jinglong Liang, Jinglong Liang, Teng Yi Huang, Xuejie Li, Xuejie Li, Yan Gao

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Mitigating physical hazards in food processing: Risk assessment and preventive strategies by Helen Onyeaka, Dassalegn Daraje Jalata, Solomon Abate Mekonnen

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Editorial: Emerging non-thermal technology applications for sustainable food processing by Mahendran Radhakrishnan, Sajid Maqsood, Kaliramesh Siliveru

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Potential use of food waste in food processing to add nutritional value by Kusumasari Septariawulan, Syabana Mohamad Ana, Pamela Vega Yoesepa, Meindrawan Bayu

“…Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.…”
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Effect of food processing on antioxidants, their bioavailability and potential relevance to human health by Gamze Toydemir, Busra Gultekin Subasi, Robert D. Hall, Jules Beekwilder, Dilek Boyacioglu, Esra Capanoglu

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Pots and lipids: molecular and isotope evidence of the food processing at Maharski prekop by Nives Ogrinc, Marinka Gams Petrišič, Dušan Žigon, Andreja Žibrat Gašparič, Mihael Budja

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Recent advances and opportunities related to the use of bee products in food processing by Marek Kieliszek, Kamil Piwowarek, Anna M. Kot, Marta Wojtczuk, Marek Roszko, Marcin Bryła, Anka Trajkovska Petkoska

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Identification of Fungal Flora in a Food Processing Company in the State of Carabobo by Luís González, Milagros Manrique, Prince Montilla, Tomás Rojas, Amarily Perelli, Vita Calzolaio

“…The objective of this study was to identify the fungal flora that could be present in a food processing company. The sample consisted of areas and surfaces of interest to the company: packing areas, drying rollers, floor 1, floor 2, floor 3 and the roof, located in the state of Carabobo, Venezuela. …”
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Hemp: A Sustainable Plant with High Industrial Value in Food Processing by Hiroyuki Yano, Wei Fu

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Innovation management as a tool of qualitative changes in the food processing industry by E. Horská, I. Ubrežiová

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