Fermented Millet “<i>Ibyer</i>” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties by Maria Iji Adakole, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala, Abraham Tartenger Girgih

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Kinetic Parameters of Nut Shells Pyrolysis by Tomasz Noszczyk, Arkadiusz Dyjakon, Jacek A. Koziel

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Matters of the desert: A perspective on achieving food and nutrition security through plants of the (semi) arid regions by Tripti Joshi, P.R. Deepa, Mukul Joshi, Pankaj Kumar Sharma

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Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review by Viktória Dobó, Renáta Homlok, Csilla Mohácsi-Farkas, Ágnes Belák

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Detection of soybean by real-time PCR in the samples subjected to deep technological processing by K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev

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Utilization of ICT for industrial promotion on a japanese remote island by Hiroaki Kammura

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Impact of traditional processing conditions and methods on the aflatoxin content of cooked maize by Habtamu Gebremichael Daba, Mulugeta Admasu Delele, Solomon Workneh Fanta, Nigus Gabbiye Habtu, Metadel Kassahun Abera

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Editorial: Food sustainability: challenges and opportunities for the future by Monika Thakur, Vinod K. Modi, Simin Feng

Subjects: “…food processing…”
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Dissipation, Metabolism, Accumulation, Processing and Risk Assessment of Fluopyram and Trifloxystrobin in Cucumbers and Cowpeas from Cultivation to Consumption by Kai Cui, Shuai Guan, Jingyun Liang, Liping Fang, Ruiyan Ding, Jian Wang, Teng Li, Zhan Dong, Xiaohu Wu, Yongquan Zheng

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Association between intuitive eating and food intake in type 2 diabetes: a study based on the NOVA classification by Fabíola Lacerda Pires Soares, Mariana Herzog Ramos, Monica Cattafesta, Luciane Bresciani Salaroli

Subjects: “…eating behavior. intuitive eating. diabetes mellitus. food processing. food classification. nova.…”
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Editorial: Traditionally produced fermented foods and innovative technological processes by Dele Raheem, Ariana Saraiva, Conrado Carrascosa, António Raposo

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Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside by Tomas Bolumar, Bo-Anne Rohlik, Janet Stark, Anita Sikes, Peter Watkins, Roman Buckow

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Inactivation of microorganisms in foods by electric field processing: A review by Zitao Zheng, Yamei Jin, Lingtao Zhang, Xueming Xu, Na Yang

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Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study by Isabella Parilli-Moser, Inés Domínguez-López, Camila Arancibia-Riveros, María Marhuenda-Muñoz, Anna Vallverdú-Queralt, Sara Hurtado-Barroso, Rosa M. Lamuela-Raventós

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Brazilian Food Guide attacked. Now, overwhelming support for the Guide in Brazil and worldwide by Carlos Augusto Monteiro, Patrícia Constante Jaime

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Genetic manipulation of anti-nutritional factors in major crops for a sustainable diet in future by Aishwarya Duraiswamy, Nancy Mano Sneha A., Sherina Jebakani K., Sellakumar Selvaraj, Lydia Pramitha J., Ramchander Selvaraj, Indira Petchiammal K., Sharmili Kather Sheriff, Jenita Thinakaran, Samundeswari Rathinamoorthy, Ramesh Kumar P.

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Transforming okara into a microalgae culture medium by Kim, Jaejung

Subjects: “…Engineering::Chemical engineering::Food processing and manufacture…”
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Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of Phaleria macrocarpa (Scheff.) Boerl. (Mahkota Dewa) Fruits by Fatin Nurain Stephenus, Mohammad Amil Zulhilmi Benjamin, Adilah Anuar, Mohd Azrie Awang

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Advancements in fruit preservation technologies: Harnessing chitosan, aloe vera gel, and plant-based essential oils for coating applications by Wen, Felicia Xia Ling, Kobun Rovina, Hasmadi Mamat

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Design Measurement for Food Packaging Design: A Design Development by Suhaylah, Raja, Bidin, Azman, Lim, Yan Peng

Subjects: “…TP368-456 Food processing and manufacture…”
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