Traditional food blunders: kuih bahulu losing its authentic touch / Amirul Hakim Zulkifli ... [et al.] by Zulkifli, Amirul Hakim, Wan Ismail, Wan Rusni, Hashim, Nurul Huda, Marzuki, Marzlin

Subjects: “…Food processing and manufacture…”
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Analysis of antioxidant in green tea (Camellia sinensis) using ferric reducing antioxidant power (FRAP) assay / Ainur Awanis Mohd Badiazaman by Mohd Badiazaman, Ainur Awanis

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Assessment of selected heavy metals concentration in canned tuna / Fitri Norizatie Mohd Salehin by Mohd Salehin, Fitri Norizatie

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Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies by Ikenna C. Ohanenye, Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu, Chibuike C. Udenigwe

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Lean manufacturing system implementation: a case study in food processing company [electronic resource] / by Umi Kalsom Othman, 1984-

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials by Predrag Putnik, Jose M. Lorenzo, Francisco J. Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano, Danijela Bursać Kovačević

“…This review provides an overview of relevant innovative food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.…”
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The degree of food processing is associated with anthropometric measures of obesity in Canadian families with preschool-aged children by Rahbika Ashraf, Alison M. Duncan, Gerarda Darlington, Andrea C. Buchholz, Jess Haines, David W. L. Ma

“…Foods and beverages were classified based on their degree of food processing using the NOVA Classification (unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods). …”
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Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing by Ximena Yepez, Alba E. Illera, Haci Baykara, Kevin Keener

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Use of Environmental Management Systems and Renewable Energy Sources in Selected Food Processing Enterprises in Poland by Stanisław Bielski, Anna Zielińska-Chmielewska, Renata Marks-Bielska

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Dietary Xenobiotics Derived from Food Processing: Association with Fecal Mutagenicity and Gut Mucosal Damage by Sergio Ruiz-Saavedra, Aida Zapico, Carmen González del Rey, Celestino Gonzalez, Adolfo Suárez, Ylenia Díaz, Clara G. de los Reyes-Gavilán, Sonia González

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Persistence of <i>Listeria monocytogenes</i> ST5 in Ready-to-Eat Food Processing Environment by Xin Liu, Wenjie Chen, Zhixin Fang, Ying Yu, Jing Bi, Jing Wang, Qingli Dong, Hongzhi Zhang

“…The <i>L. monocytogenes</i> ST5 was predominant in one RTE food processing plant, and it persists in the RTE meat processing plant with continued clone transmission. …”
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing by Muhmmad Farhan Jahangir Chughtai, Muhammad Adil Farooq, Syeda Aiman Ashfaq, Sonia Khan, Adnan Khaliq, Sergey Antipov, Maksim Rebezov, Mars Khayrullin, Alla Vorobeva, Elena Nelyubina, Muthu Thiruvengadam, Mohammad Ali Shariati

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A novel framework for the simultaneous assessment and uptake of clean cooking technologies by food processing enterprises by R.N. Ossei-Bremang, E. Akyereko Adjei, F. Kemausuor

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Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability by Anet Režek Jambrak, Marinela Nutrizio, Ilija Djekić, Sanda Pleslić, Farid Chemat

Subjects: “…nonthermal food processing technologies…”
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Pseudomonas aeruginosa: A typical biofilm forming pathogen and an emerging but underestimated pathogen in food processing by Xuejie Li, Xuejie Li, Nixuan Gu, Teng Yi Huang, Feifeng Zhong, Gongyong Peng

“…For these reasons, finding effective, healthy safer, and natural alternative antimicrobial agents used in food processing is extremely important. In this review, our ultimate goal is to cover recent advances in food safety related to P. aeruginosa including antimicrobial resistance, major virulence factors, and prevention measures. …”
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Mitigation of Mycotoxins during Food Processing:Sharing Experience among Europe and South East Asia by PAULA Alvito, JONATHAN Barcelo, JOHAN De Meester, ELIAS Rito, MICHELE Suman

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Pilot Study for the Dietary Assessment of Xenobiotics Derived from Food Processing in an Adult Spanish Sample by Aida Zapico, Sergio Ruiz-Saavedra, María Gómez-Martín, Clara G. de los Reyes-Gavilán, Sonia González

“…Background: Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations. …”
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Editorial: The role of food processing in the production and bioavailability of bio-compounds critical for boosting the immune system by Tianou Zhang, Ivan Salmerón, Samuel Pérez-Vega, Lourdes Morales-Oyervides, Julio Montañez

Subjects: “…food processing technology…”
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Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability by Francesco Marra

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Digital twins in food processing: A conceptual approach to developing multi-layer digital models by Isuru A＊ Udugama, William Kelton, Christoph Bayer

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