TRAJECTORIES OF FAMILY FARMERS IN FOOD PROCESSING ACTIVITIES IN RIO GRANDE DO SUL: A TYPOLOGY OF THEIR EVOLUTION by Chaiane Leal Agne, Paulo Dabdad Waquil

“…The food processing activities have emerged as important issues within the Rural Development area, especially in the mid-1990s. …”
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MODERATING EFFECT OF FIRM SIZE ON CAPITAL STRUCTURE DETERMINANTS: EVIDENCE FROM INDIAN FOOD PROCESSING INDUSTRY by Rajesh Desai, Jay Desai

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Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments by Iwona Kawacka, Agnieszka Olejnik-Schmidt, Marcin Schmidt, Anna Sip

“…Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. …”
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Physical and nutritional properties of black monkey orange fruit and seeds: A preliminary analysis for food processing. by Kiana Kirsty van Rayne, Oluwafemi Ayodeji Adebo, Obiro Cuthbert Wokadala, Lucky Sithole, Nomali Ziphorah Ngobese

“…The aim of this study was to determine the physical properties of S. madagascariensis fruit and seeds to aid in food processing equipment development. Fruit physical properties were determined at four progressive ripening stages, as well as the seed physical properties and mineral composition. …”
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Use of Nanotechnology to Mitigate Biofouling in Stainless Steel Devices Used in Food Processing, Healthcare, and Marine Environments by Hugo Pérez, Gregorio Vargas, Rodolfo Silva

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MODERATING EFFECT OF FIRM SIZE ON CAPITAL STRUCTURE DETERMINANTS: EVIDENCE FROM INDIAN FOOD PROCESSING INDUSTRY by Rajesh Desai, Jay Desai

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Effect of Pro-Ecological Cooling and Lubrication Methods on the Sharpening Process of Planar Blades Used in Food Processing by Bartosz Zieliński, Krzysztof Nadolny, Wojciech Zawadka, Tomasz Chaciński, Wojciech Stachurski, Gilmar Ferreira Batalha

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Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions by Hongliang Ye, Jiale Sui, Jinqiu Wang, Yi Wang, Di Wu, Beibei Wang, Fang Geng

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Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products by Zhi-Hong Zhang, Lang-Hong Wang, Jing-Kun Yan, Rana Muhammad Aadil

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A Low-Cost Monitoring System and Operating Database for Quality Control in Small Food Processing Industry by Ombretta Paladino, Francesca Fissore, Matteo Neviani

“…The use of completely automated systems for collecting sensor data with the aim of monitoring and controlling the quality of small-scale food processes is not widespread. Small and micro-enterprises usually do not carry out their own precompetitive research or prototype development as regards to automation technologies. …”
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Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications by Kangyi Zhang, Kangyi Zhang, Kangyi Zhang, Jinbao Huang, Jinbao Huang, Jinbao Huang, Dongxu Wang, Xiaochun Wan, Yijun Wang, Yijun Wang, Yijun Wang

“…In this review, we systematically summarized advances in the investigation of possible mechanism underlying covalent polyphenols-proteins interaction in food processing, effect of different processing methods on covalent interaction, methods for characterizing covalent complexes, and impacts of covalent interactions on protein structure, function and nutritional value, as well as potential bioavailability of polyphenols. …”
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Three-layer business model canvas of oil-water separation equipment in restaurants and food processing factories by Toshihiko Otsuka, Riaru Ishizaki, Tofael Ahamed, Ryozo Noguchi

“…A three-layer business model canvas was applied to clarify the environmental, economic, and social impacts of introducing oil-water separation equipment (OWSE) used in restaurants and food processing factories. Introducing high-performance OWSE can change the social structure of manufacturers and residents of sewerage development areas and provide economic benefits to companies. …”
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Population dynamics of Brachionus calyciflorus (Rotifera: Brachionidae) in waste water from food-processing industry in Mexico by Raymundo Alfredo Arévalo Stevenson, S.S.S. Sarma, S. Nandini

“…Waste water from Mexico's largest food processing industrial sector (based on maize, nejayote water) was used for growing Brachionus calyciflorus isolated from Lake Chapultepec in the Federal District of Mexico (D.F.). …”
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“Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds”: Special Issue Editorial Overview by Mohsen Gavahian, Changwei Hsieh

“…The guest editors Mohsen Gavahian and Changwei Hsieh are pleased to present the editorial overview of the Special Issue entitled “Emerging Food Processing and Novel Approaches for Extraction and Application of Bioactive Compounds” [...]…”
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Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions by Linda Hagman

“…Side-stream management in food processing companies has the potential to improve sustainability performance by upcycling or managing bio-residuals into high-value products. …”
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Socioemotional Wealth and Financial Performance of Single-Family-Owned Food Processing Firms: Evidence from Tanzania by Galinoma Lubawa, Gwahula Raphael

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Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries by Faizan Ahmed Sadiq, Koen De Reu, Mette Burmølle, Sharon Maes, Marc Heyndrickx, Marc Heyndrickx

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Stress Exposure of Evolved Bacteriophages under Laboratory versus Food Processing Conditions Highlights Challenges in Translatability by Mellissa Gomez, Alexandra Szewczyk, Jake Szamosi, Vincent Leung, Carlos Filipe, Zeinab Hosseinidoust

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Dietary Patterns as Characterized by Food Processing Levels and Their Association with the Health Outcomes of Rural Women in East Africa by Jacob Sarfo, Elke Pawelzik, Gudrun B. Keding

“…This study investigated food intake patterns defined by food processing levels and their association with overweight/obesity in rural areas. …”
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The degree of food processing can influence serum fatty acid and lipid profiles in women with severe obesity by Karem Lays Soares Lopes, Nayra Figueiredo, Fabiana Martins Kattah, Glaucia Carielo Lima, Emilly Santos Oliveira, Maria Aderuza Horst, Lila Missae Oyama, Ana Raimunda Dâmaso, Renata Guimarães Moreira Whitton, Valéria de Souza Abreu, Amélia Cristina Stival Duarte, Gustavo Duarte Pimentel, Gustavo Duarte Pimentel, Flávia Campos Corgosinho, Flávia Campos Corgosinho

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