Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarso Po... by Perpustakaan UGM, i-lib

“…Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing. Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. …”

Complex processing of prickly pear cactus (Opuntia sp.) by free-ranging long-tailed macaques: preliminary analysis for hierarchical organisation. by Tan, A, Luncz, L, Haslam, M, Malaivijitnond, S, Gumert, M

“…Complex food-processing techniques by gorillas, chimpanzees, and orangutans have allowed comparisons of complex hierarchical cognition between great apes and humans. …”

Internet usage among agro-based entrepreneur: can it affect productivity? by Hassan, Md. Salleh, Mohamed Shaffril, Hayrol Azril

“…The respondents involved in agro-business such as food processing, plantation, animal rearing, farming, fisheries and non-food processing. …”
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The characteristic of pineapple waste from canning industry by Abdullah, Abdullah, Mat, H. B.

“…Many food processing wastes were generated from traditional operation such as the peeling and coring of fruit. …”

Tomato SlPti5 plays a regulative role in the plant immune response against Botrytis cinerea through modulation of ROS system and hormone pathways by Qiong TANG, Xiao-dong ZHENG, Jun GUO, Ting YU

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Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (<i>yakju</i>) Affecting Overall Acceptance by Young Consumers by JeongAe Heo, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, Sang Sook Kim

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Shotgun-metagenomics reveals a highly diverse and communal microbial network present in the drains of three beef-processing plants by Vignesh Palanisamy, Joseph M. Bosilevac, Darryll A. Barkhouse, Sarah E. Velez, Sapna Chitlapilly Dass

“…BackgroundMulti-species biofilms pose a problem in various environments, especially food-processing environments. The diversity of microorganisms in these biofilms plays a critical role in their integrity and protection against external biotic and abiotic factors. …”
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Posttranscriptional Regulation in Response to Different Environmental Stresses in Campylobacter jejuni by Stephen Li, Jenna Lam, Leonidas Souliotis, Mohammad Tauqeer Alam, Chrystala Constantinidou

“…Further exploration revealed a putative sRNA (CjSA21) that targeted tlp1 to 4 under food processing conditions. tlp1 to 4 are transcripts that encode methyl-accepting chemotaxis proteins (MCPs), which are responsible for chemosensing. …”
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Effect of dehydration on the inactivation of Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms by Joelle K. Salazar, Megan L. Fay, Bashayer A. Khouja, Nirali J. Chavda, Gayatri R. Patil, David T. Ingram

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Research on the Making Suitability for Steamed Bread with Wheat Flours from Southwest of Henan Province by WEI Yi-min, ZHANG Lei, ZHAO Bo, YAN Jun-hui, WANG Jiang-hua

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Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review by Vinay Kumar Pandey, Shivangi Srivastava, Ashish, Kshirod Kumar Dash, Rahul Singh, Aamir Hussain Dar, Tripti Singh, Alvina Farooqui, Ayaz Mukkaram Shaikh, Bela Kovacs

“…This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.…”
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Effect of composition on the structure and digestibility of starch in Idli batter by Leeann Roy, Somanathan Karthiga Reshmi, Jeyan Arthur Moses, Chinnaswamy Anandharamakrishnan

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Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS) by Kshirod Kumar Dash, Anjelina Sundarsingh, G.V.S. BhagyaRaj, Vinay Kumar Pandey, Béla Kovács, Shaikh Ayaz Mukarram

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EPA and DHA Alleviated Chronic Dextran Sulfate Sodium Exposure-Induced Depressive-like Behaviors in Mice and Potential Mechanisms Involved by Xi-Yu Wang, Shu-Sen He, Miao-Miao Zhou, Xiao-Ran Li, Cheng-Cheng Wang, Ying-Cai Zhao, Chang-Hu Xue, Hong-Xia Che

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Prevalence and Antimicrobial Susceptibility of Escherichia Coli O157 Isolated From Raw Milk Marketed in Chittagong, Bangladesh by Md. Kauser-Ul Alam, Shireen Akther, Nazmul Sarwar, Shamsul Morshed, Goutam Kumar Debnath

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Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with <em>Lacticaseibacillus paracasei</em> SP5 by Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas

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Special Issue: Research and Application of Food By-Products by Renata Różyło

“…Recently, there has been an increase in interest in reusing food processing by-products [...]…”
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Co-Rotating Twin-Screw Extruders : Applications / by Kohlgruber, Klemens, editor 292097, ScienceDirect (Online service) 7722

“…Co-rotating twin-screw extruders are extensively used for the preparation, compounding, mixing, and processing of plastics, but also in other industry branches, such as in rubber and food processing, and increasingly in the pharmaceutical industry too. …”
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Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making by Stefania Barzaghi, Lucia Monti, Laura Marinoni, Tiziana M. P. Cattaneo

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Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent by Waqar Ahmed, Muhammad Asim Shabbir, Rana Muhammad Aadil, Muhammad Anjum Zia, Anubhav Pratap-Singh

“…The quality of fats and oils is a critical aspect of the food processing industry and consumer health. Fat degradation, particularly through oxidation, impacts various quality parameters, including color, taste, flavor, aroma, quality, and appearance. …”
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