Research on the Suitability of Wheat Flours for Lanzhou Ramen Noodles Making by WEI Yi-min, ZHAO Bo, YAN Jun-hui, ZHANG Lei, WANG Jiang-hua, ZHANG Ying-quan, ZHANG Bo, GUO Bo-li

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Diet and cuisine: farming and its transformations as reflected in pottery by Andrew Sherratt

“…This paper considers the possibility of major innovations in food-processing in the millennia following the introduction of farming, and relates these to contemporary processes of urbanisation in the Near East.…”
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Special Issue—“Bioactive Compounds from Natural Sources II” by Oksana Sytar, Iryna Smetanska

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Special Issue “Bioactive Compounds from Natural Sources (2020, 2021)” by Oksana Sytar, Iryna Smetanska

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Towards sustainable omega-3 fatty acids production – A comprehensive review on extraction methods, oxidative stability and bio-availability enhancement by N Swetha, S.K. Mathanghi

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Emerging Processes for Sustainable Processing of Food Ingredients and Products by Roberto Castro-Muñoz

“…In recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items [...]…”
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FOOD SUPPORT: CONDITION AND PROSPECTS by E.I. Kolosova

“…The enterprises overworking and the food-processing industry require a manufacture innovation, updating and modernization of the process equipment and capacities.…”
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Special Issue on Biowaste Treatment and Valorization by Carlos Rico De La Hera

“…Biowaste has been defined as “Biodegradable waste from gardens and parks, food and kitchen waste from homes, restaurants, collective catering services and retail establishments, and comparable waste from food processing plants” (Directive (2008)/98/EC (EC—European Commission, 2008) [...]…”
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Extract having protease activity by Abd Manap, Mohd Yazid, Naderi, Nassim, Sipat, Abdullah, Idris, Yousif Mohamed Ahmed

“…The proteinaceous extract of Streblus asper according to the present invention is suitable for us as a meat quality-imroving agent and a milk coagulant in food processing industries, as well as an additive in the manufacture of detergents.…”

Detection of metallic contaminant in aluminium soda can using TMR sensor by Nurul A’in, Nadzri, Mohd Mawardi, Saari, Saifuddin, Razali, Mohd Rusllim, Mohamed, Hamzah, Ahmad

“…The contaminant is one of the big concerns in food processing industry and metallic objects can be one of the contaminant factors since most of the food processing equipment and tools are composed of metallic parts. …”
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THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY by Surkov I.V., Kantere V.M., Motovilov K.Y., Renzyaeva T.V.

“…The possibility and the attractiveness of the development, implementation of other management systems in the food processing industry, in particular, the environmental management systems, management systems of occupational safety and health, energy management systems, models of ethical and social management have been established. …”
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Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources by Zhenzhen Ning, Bei Xue, Huhu Wang

“…It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. …”
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Impact of nasal photodisinfection on SARS-CoV-2 infection in an industrial workplace by Richard Rusk, Judy Hodge

“…Methods: This voluntary aPDT intervention involved the administration of a light-sensitive liquid to the nose followed by nonthermal red-light irradiation on a weekly basis. Employees in food processing industries are at increased risk for COVID infection due to the nature of their work environments. …”
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Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples by Zeynep Kilci, Ramazan Ulku Çetin

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The safety of nanomaterials in food production and packaging by Helen Onyeaka, Paolo Passaretti, Taghi Miri, Zainab T. Al-Sharify

“…With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. …”
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Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils by Maria Svarna, Athanasios Mavromatis, Dimitrios N. Vlachostergios, Dimitrios Gerasopoulos

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Pantothenic Acid, Vitamin C, and Biotin Play Important Roles in the Growth of Lactobacillus helveticus by Chunxiao Yao, Jiandong Chou, Tao Wang, Hongfei Zhao, Hongfei Zhao, Bolin Zhang, Bolin Zhang

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Multiscale modelling of biomolecular corona formation on metallic surfaces by Parinaz Mosaddeghi Amini, Ian Rouse, Julia Subbotina, Vladimir Lobaskin

“…Aluminum is widely used in food packaging and food processing applications, including dairy products. …”
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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (<i>Yakju</i>) by Sanghyeok Lee, Han Sub Kwak, Sang Sook Kim, Youngseung Lee

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Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars by Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Sonia Esposto, Roberto Selvaggini, Roberto Tomasone, Mauro Pagano, Maurizio Servili

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