Characterization and Antibiotic Resistance of <i>Listeria monocytogenes</i> Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility by Nikolaos D. Andritsos, Marios Mataragas

“…Findings of this work should be useful as they could be utilized for epidemiological investigations of <i>L. monocytogenes</i> in the food processing environment, revealing possible contamination scenarios, and acquired antimicrobial resistance along the food production chain.…”
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Development of Cultured Meat Technology in China by Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

Subjects: “…cultured meat, muscle tissue, stem cell expansion, induced differentiation, food process…”
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Redesign of an existing motorised tapping knife=Merekabentuk semula pisau torehan bermotor sedia ada [microfilm] / by Shahril Suleiman

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Oil-Based Sanitization in Low-Moisture Environments: Delivery of Acetic Acid with Water-in-Oil Emulsions by Shihyu Chuang, Mrinalini Ghoshal, Lynne McLandsborough

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Neurodevelopment and Dietary Intake in Toddlers—A Cross-Sectional Study from the Healthy Children 2021 Project by Micaela Cunha-Rodrigues, Rafaela Rosário, Ana Duarte, Maria José Silva, Cláudia Augusto, Mónica Rodrigues, Patrícia Padrão, Pedro Moreira

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Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model by Nour Doumani, Isabelle Severin, Laurence Dahbi, Elias Bou-Maroun, Maya Tueni, Nicolas Sok, Marie-Christine Chagnon, Jacqueline Maalouly, Philippe Cayot

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Characterization of Low-Volume Meat Processing Wastewater and Impact of Facility Factors by Gregory Rouland, Steven I. Safferman, Jeannine P. Schweihofer, Andrea J. Garmyn

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A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis by Etiene Valéria Aguiar, Fernanda Garcia Santos, Valéria Aparecida Vieira Queiroz, Vanessa Dias Capriles

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Technological Trend and Suggestions for Cultured Meat Industry by Guan Xin, Zhou Jingwen, Du Guocheng, Chen Jian

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Choosing an effective food classification system for promoting healthy diets in Thailand: a comparative evaluation of three nutrient profiling-based food classification systems (government, WHO, and Healthier Choice Logo) and a food-processing-based food classification system (NOVA) by Sirinya Phulkerd, Sarah Dickie, Natjera Thongcharoenchupong, Sasinee Thapsuwan, Priscila Machado, Julie Woods, Ladda Mo-Suwan, Piyada Prasertsom, Chantana Ungchusak, Chiraporn Khitdee, Mark Lawrence

“…IntroductionThis study aimed to assess the nutritional quality of food and beverage products in Thailand by comparing four different food classification systems: the nutrient profiling-based food classification systems by the Department of Health (DOH), the WHO South-East Asia Region (WHO SEA), the Healthier Choice Logo (HCL), and the food-processing-based food classification system, NOVA.MethodsThis study used secondary data from the Mintel Global New Products Database (N = 17,414). …”
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Development, reliability and use of a food environment assessment tool in supermarkets of four neighbourhoods in Montréal, Canada by Élise Jalbert-Arsenault, Éric Robitaille, Marie-Claude Paquette

Subjects: “…nutrition, food environment, consumer food environment, fruits and vegetables, food processing, food marketing, obesity, ultra-processed food products…”
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Industrial Use of Phosphate Food Additives: A Mechanism Linking Ultra-Processed Food Intake to Cardiorenal Disease Risk? by Mona S. Calvo, Elizabeth K. Dunford, Jaime Uribarri

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Estratégias competitivas e de desenvolvimento de produtos lácteos funcionais: estudos de caso em empresas agroindustriais da região Sul do Brasil Competitive and product development strategies in functional dairy products: case studies in food processing industries from south Brazil by Mateus Silva de Lima, Jean Philippe Palma Révillion, Antonio Domingos Padula

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Effect of External Electric Field Stress on Gliadin Protein Conformation by Ashutosh Singh, Shirin Munshi, Vijaya Raghavan

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High Disinfectant Tolerance in <i>Pseudomonas</i> spp. Biofilm Aids the Survival of <i>Listeria monocytogenes</i> by Gunn Merethe Bjørge Thomassen, Thorben Reiche, Martinus Hjørungnes, Lisbeth Mehli

Subjects: “…food processing environment…”
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Electrochemical separation : from ions to proteins by Fritz, Pina Atalanta

Subjects: “…Engineering::Chemical engineering::Food processing and manufacture…”
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Analysis of the contamination and pathogenicity of Listeria monocytogenes in the process of pre-packed cooked meat production by Beishuang XU, Jian DONG, Liyou WANG, Guoqiang WANG, Jingjing ZHANG, Ya'nan ZHANG

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Immunomodulatory Effects of Oyster Mushroom (Pleurotus sajor-caju) Extract In Balb/c Mice. by Nurul, A. A., Jonathan, M. A., Jamaruddin, M. A., Wan Rosli, W. I.

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Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning by Saiful, B.S., Wan Rosli, W. I.

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Quality Characteristics of Pleurotus sajor-caju Powder: Study on Nutritional Compositions, Functional Properties and Storage Stability (Ciri Kualiti Serbuk Pleurotus sajor-caju: Ka... by Ng, Sze Han, Wan Ahmad, Wan Amir Nizam, Wan Rosli, W. I.

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