Comparative Genomics of Listeria Species Recovered from Meat and Food Processing Facilities by T. Mafuna, I. Matle, K. Magwedere, R. E. Pierneef, O. N. Reva

“…ABSTRACT Listeria species (spp.) are contaminants that can survive in food, on equipment, and on food processing premises if appropriate hygiene measures are not used. …”
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Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation by Iftikhar Ali Khan, Chong Wang, Kezhou Cai

Subjects: “…food processing…”
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Social Capital Influence on Supply Chain Integration in the Food Processing Industry in Malaysia by Zurita Mohd Saleh

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Research Progress on the Interaction Mechanism of Pectin and Polyphenol and Their Effect on Food Processing Characteristics by Xuan ZHANG, Wen ZHAO, Zhe GAO, Meijiao LI, Mengying WU, Qian ZHOU

“…The pectin and polyphenols that co-exist in plant-based food systems form complexes in natural conditions and interact quickly and spontaneously during food processing due to external forces, such as heating, high pressure, and drying. …”
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Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization by Mathieu Schwartz, Francis Canon, Gilles Feron, Fabrice Neiers, Amparo Gamero

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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) by Theodoros Varzakas, Panagiotis Tsarouhas

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Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review by Sadhula Harikrishna, Pawase Prashant Anil, Rafeeya Shams, Kshirod K. Dash

“…Cold plasma, a partially ionized gas maintained at low temperatures, has emerged as a promising nonthermal food processing technique with various applications, including food sterilization and improved agricultural output. …”
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Designing of Goat’s Food Processing Tools Using Quality Function Deployment Method by Isana Arum Primasari, Hapsoro Agung Jatmiko, Edo Rizki Drianbodo, Oldy Riswan

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Optimal Design of Complementary Experiments for Parameter Estimation at Elevated Temperature of Food Processing by Patnarin Benyathiar, Kirk D. Dolan, Dharmendra K. Mishra

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Research Progress on Quality Control in Food Processing Based on Inspection and Testing in China by LIAO Shengmei, ZHANG Qinghai, LI Linzhu, LIN Changsong, TAO Guangcan

Subjects: “…food process; quality control; inspection…”
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Physico-Chemical Properties and Valorization of Biopolymers Derived from Food Processing Waste by Teresa Silvestri, Paola Di Donato, Irene Bonadies, Annarita Poli, Mariaenrica Frigione, Marco Biondi, Laura Mayol

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Theoretical and methodological problems of innovation development of the Russian agricultural and food processing complex by Anna Antonovna Anfinogentova, Nataliya Anatol'evna Yakovenko

Subjects: “…agricultural and food processing complex…”
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Animated Videos Based on Food Processing for Guidance of Brazilian Adults: Validation Study by Maria Fernanda Gomes da Silva, Luciana Neri Nobre, Edson da Silva

“…ResultsWe developed 3 animated videos covering the following themes: food processing levels, food categories according to processing levels, and UPFs and their impact on health. …”
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Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat by Peter L. Weegels, Antoine H. P. America

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Editorial: Current trends in food processing and nutrition to mitigate nutritional health issues by Rana Muhammad Aadil, Monica Trif, Seydi Yıkmış, Muhammad Shahid Riaz Rajoka

Subjects: “…food processing…”
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Green solvents, potential alternatives for petroleum based products in food processing industries by Writdhama Prasad, Aakash Dadarao Wani, Kaushik Khamrui, Shaik Abdul Hussain, Yogesh Khetra

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The use of food processing terminology in Australian news media: a content analysis by Cherie Russell, Katherine E Sievert, Sarah Dickie, Priscila Pereira Machado

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Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts by Xiao-Yu Xu, Jie Zheng, Jin-Ming Meng, Ren-You Gan, Qian-Qian Mao, Ao Shang, Bang-Yan Li, Xin-Lin Wei, Hua-Bin Li

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What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? by Maria Lúcia G. Monteiro, Rosires Deliza, Eliane T. Mársico, Marcela de Alcantara, Isabele P. L. de Castro, Carlos A. Conte-Junior

“…This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. …”
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Teaching Reform of Food Processing Machinery and Equipment Based on Engineering Education Certification by XIA Qiu-yu, CHEN Jian-ping, SONG Wen-kui, LIU Shu-cheng

Subjects: “…food processing machinery and equipment…”
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