High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of <i>Listeria monocytogenes</i> Isolated from Food and Food Processing Environments by Patryk Wiśniewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska

“…The results presented in our work indicate that the stress occurring during HPP can affect both phenotypic and genotypic changes in the virulence and antibiotic resistance potential of pathogens isolated from food and food processing environments. The potential associated with cell recovery and persistence of changes may influence the spread of virulent isolates of pathogens with increased antibiotic resistance in the food and food processing environment.…”
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HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing by Ana Miklavčič Višnjevec, Paul W. Baker, Kelly Peeters, Matthew Schwarzkopf, Dominik Krienke, Adam Charlton

“…In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.…”
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Application of Recombinase Polymerase Amplification with Lateral Flow for a Naked-Eye Detection of <i>Listeria monocytogenes</i> on Food Processing Surfaces by Sarah Azinheiro, Joana Carvalho, Marta Prado, Alejandro Garrido-Maestu

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Strawberry Tree Fruits and Leaves (<i>Arbutus unedo</i> L.) as Raw Material for Sustainable Functional Food Processing: A Review by Anica Bebek Markovinović, Irena Brčić Karačonji, Karlo Jurica, Dario Lasić, Martina Skendrović Babojelić, Boris Duralija, Jana Šic Žlabur, Predrag Putnik, Danijela Bursać Kovačević

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Characterization of Mobile Genetic Elements Using Long-Read Sequencing for Tracking <i>Listeria monocytogenes</i> from Food Processing Environments by Hee Jin Kwon, Zhao Chen, Peter Evans, Jianghong Meng, Yi Chen

“…This study showed that complete MGE sequences provide a good signal to determine the genetic relatedness of <i>Lm</i> isolates, to identify persistence or repeated contamination that occurred within food processing environment, and to study the evolutionary history among closely related isolates.…”
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Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan by Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negichi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano

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Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products by Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny

“…Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. …”
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A Review of the Influence of Genotype, Environment, and Food Processing on the Bioactive Compound Profile of Red Rice (<i>Oryza sativa</i> L.) by Larissa Alves Rodrigues, Lázaro da Costa Corrêa Cañizares, Silvia Leticia Rivero Meza, Betina Bueno Peres, Silvia Naiane Jappe, Newiton da Silva Timm, Maurício de Oliveira, Paulo Carteri Coradi

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Design and production of pressure vessel for food processing machine using underwater shock using measurement of particle velocity and results of numerical analysis by K Shimojima, Y Higa, O Higa, A Takemoto, H Iyama, T Watanabe, H Kawai, K Hokamoto, S Itoh

“…Okinawa National College of Technology has developed a food processing machine using underwater shock waves. …”
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Consumers fear for novel food processing technologies: An application of food technology neophobia scale in the consumption of processed milk products in Northern Uganda by Robine Okello, Walter Odongo, Duncan Ongeng

“…Despite their potential benefits, consumers' perceptions and attitudes towards food processing technologies remain a complex phenomenon as consumers tend to take a more conservative stance concerning novel food processing technologies. …”
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Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions, and Functional Properties of Pumpkin (Cucurbita pepo L) Seed Flour by Jasper O.G, Elechi, Juliana I, Sule

“…This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour. …”
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Biofilm Formation Ability of <i>Arcobacter</i>-like and <i>Campylobacter</i> Strains under Different Conditions and on Food Processing Materials by David Šilha, Sabina Sirotková, Karolína Švarcová, Leona Hofmeisterová, Květa Koryčanová, Lucie Šilhová

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Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics by Wei Wang, Lu Dong, Yan Zhang, Huaning Yu, Shuo Wang

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Traditional versus commercial food processing techniques - A comparative study based on chemical analysis of selected foods consumed in rural Zimbabwe. by Abraham I. C. Mwadiwa, Wilna Oldewage-Theron, Munyaradzi L. Musiyambiri, Chengetayi C. Rimayi

“…Commercial food processors have since shifted their focus from endogenous ways of processing food to more profitable commercial food processing techniques. The aim of this study was to investigate the holistic impact of commercial food processing techniques on nutrition by comparing commercially (industrially) processed food products and endogenously processed food products through chemical analysis of selected foods. …”
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Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization by Aswathi Soni, Mahmoud Al-Sarayreh, Marlon M. Reis, Jeremy Smith, Kris Tong, Gale Brightwell

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Effects of family business goals and entrepreneurial behaviour on business performance among Malay small family food processing businesses in Peninsular Malaysia by Jamaluddin, Askiah

“…Malay small family businesses (MSFB) in the food processing industry are important for economic and social development. …”
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Dynamic anaerobic membrane bioreactor (DAnMBR) with phase separation for food processing wastewater treatment at mesophilic temperature: characterization of cake layer by Mahat, S. B., Omar, Rozita, Che Man, Hasfalina, Md Idris, Aida Isma, Mustapa Kamal, Siti Mazlina, Abdullah, Luqman Chuah, Shreeshivadasan, C.

“…A two-phase anaerobic digester with submerged 20-µm woven filter cloth as the supporting membrane (DAnMBR) was used in this study to treat food-processing wastewater. The organic loading rate of 5.0 g COD/L.day was fed into the DAnMBR, and the cake layer samples were taken at 14 days intervals until fouling occurred. …”
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Dynamic anaerobic membrane bioreactor DAnMBR) with phase separation for food processing wastewater treatment at mesophilic temperature: characterization of cake layer by Mahat, S. B., Man, H. C., Idris, A. M., Kamal, A. M. M., Abdullah, L. C., Shreeshivadasan, C.

“…A two-phase anaerobic digester with submerged 20-µm woven filter cloth as the supporting membrane (DAnMBR) was used in this study to treat food-processing wastewater. The organic loading rate of 5.0 g COD/L.day was fed into the DAnMBR, and the cake layer samples were taken at 14 days intervals until fouling occurred. …”

Dynamic anaerobic membrane bioreactor (DAnMBR) with phase separation for food processing wastewater treatment at mesophilic temperature: Characterization of cake layer by Mahat, S. B., Omar, R., Che Man, H., Md. Idris, A. I., Mustapa Kamal, S. M., Abdullah, L. C., Shreeshivadasan, C.

“…A two-phase anaerobic digester with submerged 20-µm woven filter cloth as the supporting membrane (DAnMBR) was used in this study to treat food-processing wastewater. The organic loading rate of 5.0 g COD/L.day was fed into the DAnMBR, and the cake layer samples were taken at 14 days intervals until fouling occurred. …”

Innovative food science & emerging technologies /

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