The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry by Pauline Spagnoli, Lavinia Defalchidu, Peter Vlerick, Liesbeth Jacxsens

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Influence of Salting Technology on the Diffusion of NaCl in Swordfish (<i>Xiphias gladius</i>) Fillets by Francesco Corrias, Efisio Scano, Giorgia Sarais, Alberto Angioni

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Development of a sustainable route for the production of high‐fructose syrup from the polyfructan inulin by Kongkona Saikia, Hridya Radhakrishnan, Abiram Karanam Rathankumar, Siva Gokul Senthil Kumar, Shravani Kalita, Jenet George, Sivanesan Subramanian, Vaidyanathan Vinoth Kumar

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Food Innovation in the Frame of Circular Economy by Designing Ultra-Processed Foods Optimized for Sustainable Nutrition by Francesco Capozzi, Francesco Capozzi

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Purification and Characterization of Cathepsin B from the Muscle of Horse Mackerel Trachurus japonicus by Asami Yoshida, Megumi Ohta, Koichi Kuwahara, Min-Jie Cao, Kenji Hara, Kiyoshi Osatomi

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Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses by Christopher Brooks, Mark Swainson, Ian Beauchamp, Isabel Campelos, Ruzaina Ishak, Wayne Martindale

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Small-Scale Juicing of Florida-Grown 'UFSun' Peaches by Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Andrew J. MacIntosh

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Consumption of Ultra-Processed Food and Its Association with Sociodemographic Characteristics and Diet Quality in a Representative Sample of French Adults by Giovanna Calixto Andrade, Chantal Julia, Valérie Deschamps, Bernard Srour, Serge Hercberg, Emmanuelle Kesse-Guyot, Benjamin Allès, Eloi Chazelas, Mélanie Deschasaux, Mathilde Touvier, Carlos Augusto Monteiro, Renata Bertazzi Levy

Subjects: “…food processing…”
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Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives by Ruiying Jia, Xiao Wan, Xu Geng, Deming Xue, Zhenxing Xie, Chaoran Chen

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Characterizing lysinoalanine crosslinks in food systems: Discovery of a diagnostic ion in model peptides using MALDI mass spectrometry by Hannah McKerchar, Jolon M. Dyer, Juliet A. Gerrard, Evelyne Maes, Stefan Clerens, Renwick C.J. Dobson

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Legume and cereal defence metabolites as lead compounds for novel antimicrobials : production, analysis, and structural modification by de Bruijn, Wouter Johannes Catharina

Subjects: “…Engineering::Chemical engineering::Food processing and manufacture…”
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Acetylcholine esterase as a possible marker for the detection of halal way of slaughtering by Rahman, Mohammad Tariqur, Zaman, Rahela, Syed Osman Idid, Syed Zahir Idid, Mohd. Salleh, Hamzah

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Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid by Wulandari, Dwi, Triatmojo, Suharjono, Erwanto, Yuny, Pranoto, Yudi

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Halal all that you need to know (vol 1)

Subjects: “…TP368 Food processing and manufacture…”
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Identification of alcohol production from pineapple peel using isolated yeast from food waste water / Nur Suhada Ishak by Ishak, Nur Suhada

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Xyphyre Enterprise: butter stick / Siti Nurismahani Razali [et al.] by Razali, Siti Nurismahani, Mohd Azman, Nazurah, Zuelhaidaan, Nazzira, Azizan, Noor Syazwani, Mohd Sazali, Farah Nur Izzati

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Warisan Industri / Azwan Radzi... [et al.] by Radzi, Azwan, Mad Ismail, Khairul Nizam, Abd Latiff Sabri, Ahmad Sirajuddin, Mohideen, Mazlan

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Effect of surfactant and freeze-thaw stability on coconut milk emulsions / Nur Zainatul Fekehah Abu Bakar by Abu Bakar, Nur Zainatul Fekehah

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Optimization of shrimp shell waste deacetylation for chitosan production by Flornica Alca Ahing, Newati Wid

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An overview of the role of lactic acid bacteria in fermented foods and their potential probiotic properties by Kho, Hui Min, Fan, Hui Yin, Zarina Amin, Rachel Fran Mansa, Wong, Clemente Michael, Vui Ling

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