A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments by Yousef Ramezan, Amir Kamkari, Armita Lashkari, Donya Moradi, Abbas Najafi Tabrizi

“…Abstract Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. …”
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Asset specificity, relational governance, firm adaptability and supply chain integration by Nakayima Farida, Ntayi Joseph, Namagembe Sheila, Kabagambe Levi, Muhwezi Moses

“…Purpose – This study investigates how asset specificity, relational governance and firm adaptability relate with supply chain integration (SCI), considering selected food processing firms (FPFs) in Uganda. Design/methodology/approach – This study applies a quantitative research methodology. …”
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The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea (<i>Lithocarpus litseifolius</i> (Hance) Chun) Based on Different Extraction Technologie... by Huan Guo, Meng-Xi Fu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li, Ding-Tao Wu, Ren-You Gan

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Isomerization and degradation of all-trans-β-carotene during in-vitro digestion by Wenyang Tao, Xingqian Ye, Yanping Cao

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Antioxidant and Antimicrobial Activities of Ethanol Extract of Lepidium spinosum by Falah Saleh Mohammed, Eylem Kına, İmran Uysal, Kamil Mencik, Muhittin Dogan, Mustafa Pehlivan, Mustafa Sevindik

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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles by Aksem Aksoy, Sema Sandıkçı Altunatmaz, Filiz Aksu, Nazan Tokatlı Demirok, Kemal Yazıcı, Seydi Yıkmış

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Glucoraphanin Accumulation via Glucoraphanin Synthesis Promotion during Broccoli Germination by Guangmin Liu, Hongju He, Pengjie Wang, Xirui Zhao, Fazheng Ren

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Valorization and food applications of okara (soybean residue): A concurrent review by Aasma Asghar, Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Huda Ateeq, Yasir Abbas Shah, Fakhar Islam, Muzzamal Hussain, Noor Akram, Mohd Asif Shah

“…Abstract Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. …”
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Functional Protein-Based Bioinspired Nanomaterials: From Coupled Proteins, Synthetic Approaches, Nanostructures to Applications by Dong Zhang, Yi Wang

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Bioengineered Enzymes and Precision Fermentation in the Food Industry by Fatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, Mehmet Çağlar Tülbek, Michael T. Nickerson

“…Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions. …”
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Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein by Xue Yang, Xiaofeng Ren, Haile Ma

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Effects of nanocarbon solution treatment on the nutrients and glucosinolate metabolism in broccoli by Zhansheng Li, Guangmin Liu, Hongju He, Yumei Liu, Fengqing Han, Wei Liu

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Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya by Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Victor Christian Kaharso, Netty Kusumawati, Virly Virly, Ninik Admawigati

“…This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. …”
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Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review by Carolina Varilla, Massimo Marcone, George A. Annor

“…CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. …”
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Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors by Seydi Yıkmış, Filiz Aksu, Sema Sandıkçı Altunatmaz, Başak Gökçe Çöl

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Biosynthesis of 2-Heptanone, a Volatile Organic Compound with a Protective Role against Honey Bee Pathogens, by Hive Associated Bacteria by Maria Ludovica Saccà, Giulia Bianchi, Roberto Lo Scalzo

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Preparation of Neohesperidin–Taro Starch Complex as a Novel Approach to Modulate the Physicochemical Properties, Structure and In Vitro Digestibility by Youming Zuo, Zirui He, Weidong Yang, Chongde Sun, Xingqian Ye, Jinhu Tian, Xiangli Kong

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Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce by Gebremichael Gebremedhin Hailu, Habtamu Admassu

“…ABSTRACT Starch is a prevalent functional component in food processing because due to its thickening capabilities. …”
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Direct or indirect energy savings in food and beverage services? Visitors′ preferences in hotel restaurants by Roman Švec, Kamil Pícha, Stanislav Martinát, Josef Navrátil

“…Food processing in hotels is one of most energy-intensive activities in the tourism industry. …”
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Trends in Soil Microbial Inoculants Research: A Science Mapping Approach to Unravel Strengths and Weaknesses of Their Application by Loredana Canfora, Corrado Costa, Federico Pallottino, Stefano Mocali

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