Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies by Laurent Bazinet, Thibaud R. Geoffroy

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Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix by Huan Rao, Xi Li, Wentong Xue

“…Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic properties. …”
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PENINGKATAN MASA SIMPAN DAN DAYA TERIMA BANDENG ASAP DENGAN MENGGUNAKAN METODE PENGERINGAN by Leersia Yusi Ratnawati

“…Smoking and drying are one of food processing and preservation with high temperature. …”
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Cross-Classification Analysis of Food Products Based on Nutritional Quality and Degree of Processing by Sandra Abreu, Margarida Liz Martins

“…The NOVA classification was used to classify foods according to the degree of food processing into unprocessed/minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods (UPF). …”
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Identification of Pathogenic Bacteria in Food Samples from Cafeterias of A University in Denpasar, Indonesia by Anak Agung Ayu Lila Paramasatiari, Putu Indah Budiapsari, Putu Arya Suryanditha, Ni Wayan Widhidewi

“…Highlights: • Eschericia colli was the most contaminant bacteria among food samples from Warmadewa Cafeterias • Further suggestions to increase the hygiene in food processing must be offered.   Abstract : Foodborne diseases still remain a problem especially in public areas. …”
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Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function by Chenyan Lv, Chen Xu, Jing Gan, Zhenghui Jiang, Yumeng Wang, Xueli Cao

“…In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. …”
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Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods by Badal Kumar Mandal, Yong-Chien Ling

“…In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. …”
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Review of the cold atmospheric plasma technology application in food, disinfection, and textiles: A way forward for achieving circular economy by Reema, Rakesh Ruchel Khanikar, Heremba Bailung, Kamatchi Sankaranarayanan

“…Cold atmospheric plasma (CAP) is a promising technology quite useful in many industries including biotechnology, biomedical, textiles, and food processing. The contrivance of plasma technology can be a potential game-changer to use in any possible way in these industries. …”
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Literature review for applying peroxyacetic acid and/or hydrogen peroxide to control foodborne pathogens on food products by Rebecca Stearns, Annette Freshour, Cangliang Shen

“…This information is useful for food processors in the development of operational procedures for applying PAA and H2O2 during post-harvest food processing to control foodborne pathogens on food products.…”
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BAURAN PEMASARAN PRODUK BARU PELUMAS FOOD GRADE GREASE BERBAHAN DaSAR MINYAK SAWIT by Ali Maksum, Tri Yanto

“…Grease with food grade specification is essentially required on food processing production activities.  The purpose of this study is to develop a new product marketing mix for food grade grease, i.e 1) product priority, 2) pricing priority, 3) distribution priority and 4) advertising priority. …”
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A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces by Narges Nemati, Mohammad Ali Hesarinejad

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Paleomicrobiology: Tracking the past microbial life from single species to entire microbial communities by Gianluca Grasso, Valeria Bianciotto, Roland Marmeisse

“…We finally discuss how recent achievements in paleomicrobiology could contribute to microbial biotechnology in the fields of medical microbiology and food science to trace the domestication of microorganisms used in food processing or to illustrate the historic evolution of food processing microbial consortia.…”
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Peranan Teknologi Proses Pengolahan Pangan dalam Penurunan Alergenisitas Kerang-kerangan: Meta-analisis by Andi Nadya Tita Alia, Nurheni Sri Palupi, Puspo Edi Giriwono

“…Keywords: allergenicity, food processing, meta-analysis, shellfish …”
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Traditional Nevzine Dessert Production by Nuran Erdem, Hatice Berna Poçan, Ali Samet Babaoğlu, Mustafa Karakaya

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Characterization of a Novel Group of <i>Listeria</i> Phages That Target Serotype 4b <i>Listeria monocytogenes</i> by Yaxiong Song, Tracey L. Peters, Daniel W. Bryan, Lauren K. Hudson, Thomas G. Denes

“…<i>Listeria monocytogenes</i> serotype 4b strains are the most prevalent clinical isolates and are widely found in food processing environments. Bacteriophages are natural viral predators of bacteria and are a promising biocontrol agent for <i>L. monocytogenes</i>. …”
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Red Meat Consumption and Cancer Risk: A Systematic Analysis of Global Data by Hongyue Ma, Xiangming Qi

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SIFAT FUNGSIONAL TELUR AYAM RAS DAN APLIKASINYA PADA PEMBUATAN PRODUK SPONGE CAKE by , MAISAROH ALMUNIFAH, , Prof. Dr. Ir. Sri Anggrahini, MS.

“…Infertile egg can be consume without hatch, including use as raw material in food processing such as bakery processing. Egg functional quality have a role in food processing such as foaming agent and emulsifier that often use in bakery industry, such as sponge cake processing. …”

Lipid Inhibitory Effect of (−)-loliolide Isolated from <i>Sargassum horneri</i> in 3T3-L1 Adipocytes: Inhibitory Mechanism of Adipose-Specific Proteins by Hyo-Geun Lee, Hyun-Soo Kim, Jun-Geon Je, Jin Hwang, K. K. Asanka Sanjeewa, Dae-Sung Lee, Kyung-Mo Song, Yun-Sang Choi, Min-Cheol Kang, You-Jin Jeon

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Glucoregulatory and Anti-Inflammatory Activities of Peptide Fractions Separated by Electrodialysis with Ultrafiltration Membranes from Salmon Protein Hydrolysate and Identification... by Loïc Henaux, Karina Danielle Pereira, Jacinthe Thibodeau, Geneviève Pilon, Tom Gill, André Marette, Laurent Bazinet

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Chemical Composition and Anti-Microbial Activity of Hog Plum (<i>Spondias mombin</i> L.) Peel Oil Extracted from Different Regions of Tropical Climates by Md. Emrul Ahsan Plabon, Shakti Chandra Mondal, Md. Mamun Or Rashid, M. Kaium Chowdhury, Abu Saeid, Fayez Althobaiti, Eldessoky S. Dessok, Muhammad Ishaq Asif Rehmani, Syed Khalid Mustafa, Mohammad Sohidul Islam

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