Making duck bone meal as a source of calcium using the sidrap protein hydrolysis technology from poultry-based conventional food processing waste by Nurul Qisti, Rukmelia Rukmelia, Zulfatun Najah, Elsa Windiastuti, Monalisa Ibrahim, Putri Nurul Hikmah

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Pre-treatment of acetic acid from food processing wastewater using response surface methodology via Fenton oxidation process for sustainable water reuse by Kowit Suwannahong, Surachai Wongcharee, Jitporn Kreanuarte, Torpong Kreetachat

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Validating the Utility of Multilocus Variable Number Tandem-repeat Analysis (MLVA) as a Subtyping Strategy to Monitor Listeria monocytogenes In-built Food Processing Environments by Nicholas Andrews, Evonne McCabe, Patrick Wall, James F. Buckley, Séamus Fanning

“…Listeria monocytogenes is a serious human pathogen and an enduring challenge to control for the ready-to-eat food processing industry. Cost-effective tools that can be deployed by commercial or in-house laboratories to rapidly investigate and resolve contamination events in the built food processing environment are of value to the food industry. …”
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Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (<i>Vigna radiata</i> L.) Cultivars (Fabaceae) in China by Tianyao Zhao, Xiao Meng, Chen Chen, Lixia Wang, Xuzhen Cheng, Wentong Xue

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EFFECTIVENESS OF THE USE OF DEMONSTRATION AND LECTURE METHOD, GROUP DISCUSSION AND LECTURE METHOD, AND LECTURE METHOD IN FOOD PROCESSING COUNSELING AT KARANGANYAR DISTRICT OF CENTRAL JAVA, INDONESIA by Umanailo R., Suminah, Irianto H.

“…Analyze the effectiveness of using demonstration and lecture method, group discussion method and lecture, and lecture method in food processing counseling. This study used a quantitative approach with a pure experimental method with a control group design with purwauji and purmauji (Nahartyo, E, 2012). …”
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Linking supply chain social capital factors, supply chain integration strategy and operational performance in the Malaysian food processing industry / Zurita Mohd Saleh by Mohd Saleh, Zurita

“…The food processing industry has become a significant contributor to Malaysia’s socio-economy and is also an important source of employment. …”
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Extracting bioactive compounds for food products : theory and applications / by Meireles, M. Angela A.

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Handbook of hygiene control in the food industry / by Lelieveld, H. L. M., Mostert, M. A., Holah J.

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Ultrafine comminution-assisted ultrasonic-microwave synergistic extraction of Pueraria mirifica (Kudzu flower and root) flavonoids by He Zhu, Yanxia Xing, Otobong D. Akan, Tao Yang

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Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up by Xianglu Zhu, Rahel Suchintita Das, Mysore Lokesh Bhavya, Marco Garcia-Vaquero, Brijesh K. Tiwari

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Impact of an additional grinding step before apple cooking on environmental, nutritional and sensory qualities of puree: a case study for organic apple by S. Jourdren, S. Bureau, C. Le Bourvellec, R. Vidal

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Biotreatment of Actual Potato Chips Processing Wastewater with Electricity Generation in Microbial Fuel Cell by Ahmed Yasir Radeef, Zainab Ziad Ismail

Subjects: “…Microbial fuel cell, biodegradation, food processing wastewater, power generation…”
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Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis by Sílvia Cruz Barros, Ana Sanches Silva, Duarte Torres

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The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance by Li Ye, Wenyu Zheng, Xue Li, Wenmin Han, Jialing Shen, Qiuya Lin, Liyan Hou, Lan Liao, Xin’an Zeng

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Research Progress on Contamination Levels, Analytical Methods and Processing Effects of Pyrrolizidine Alkaloids in Food by Hui LIU, Tongna MU, Li LIN, Jianqiang GENG, Jie JIANG

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Community Kitchen Freezing and Vacuum Packaging by Anna Dawson

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Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from <i>Liza ramada</i> and <i>Mugil cephalus</i> by Francesco Corrias, Alessandro Atzei, Angelica Giglioli, Viviana Pasquini, Alessandro Cau, Piero Addis, Giorga Sarais, Alberto Angioni

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The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims by Laura Vergeer, Beatriz Franco-Arellano, Gabriel B. Tjong, Jodi T. Bernstein, Mary R. L’Abbé

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Research Progress in the Application of Electrospinning Technology in the Protection of Active Ingredients and Probiotics by Jiayao GUO, Xiuli LV, Xuetong LI, Baofeng XU, Lijun PING, Deyu LIU, Bailiang LI, Guicheng HUO

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Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects by Jialing Yu, Liyuan Wang, Zhaowei Zhang

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