Electrodialysis Processes an Answer to Industrial Sustainability: Toward the Concept of Eco-Circular Economy?—A Review by Aurore Cournoyer, Laurent Bazinet

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How Promising Are “Ultraprocessed” Front-of-Package Labels? A Formative Study with US Adults by Aline D’Angelo Campos, Shu Wen Ng, Katherine McNeel, Marissa G. Hall

“…High levels of food processing can have detrimental health effects independent of nutrient content. …”
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Efficacy of Power Ultrasound-Based Hurdle Technology on the Reduction of Bacterial Pathogens on Fresh Produce by Xinyi Zhou, Joelle K. Salazar, Megan L. Fay, Wei Zhang

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Application of Statistical Indicators for Digital Image Analysis and Segmentation in Sorting of Agriculture Products by Ivana Markovic, Dragan Markovic, Jelena Ilic, Vojislav Simonovic, Emil Veg, Goran Šiniković, Nenad Gubeljak

“…Food processing industry is moving forward to a full automation of all processes, especially in technological line segments which represent critical control points of food safety. …”
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White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain by Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani, Loulouda Bosnea

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Possible Role of High Temperature and Soil Biological Fertility on Kiwifruit Early Decline Syndrome by Laura Bardi, Luca Nari, Chiara Morone, Maria Giulia Faga, Eligio Malusà, Eligio Malusà

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Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review by Shivangi Srivastava, Vinay K. Pandey, Poornima Singh, Gurajala Venkata Siva Bhagya Raj, Kshirod K. Dash, Rahul Singh

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Grewia mollis bark powder impact on the clarification of Mbayeri sorghum wort by Man-Ikri Bertin, Desobgo Zangué Steve Carly

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Mechanical Properties of Porcine and Fish Skin-Based Collagen and Conjugated Collagen Fibers by Hyunchul Ahn, Da Jeong Gong, Hyun Ho Lee, Joo Yeon Seo, Kyung-Mo Song, Su Jin Eom, Sang Young Yeo

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Total Antioxidant and Oxidant Status and DPPH Free radical activity of Euphorbia eriophora by Hasan Akgül, Falah Saleh Mohammed, Eylem Kına, İmran Uysal, Mustafa Sevindik, Muhittin Doğan

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Food Toxicology and Food Safety: Report of the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact... by Dirk W. Lachenmeier, Paula A. Oliveira, Agata Urszula Fabiszewska, Cristina Maria Dias Soares, Jong H. Kim

“…Some of the conclusions of the presentations included that correct food choices may impact on the risk of non-communicable diseases such as cancer, that food processing may have an influence on health, by either reducing or increasing risks, and that research regarding novel compounds is important, which may have preventive but also detrimental effects on health.…”
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China and Countries along the “Belt and Road”: Agricultural Trade Volatility Decomposition and Food Security by Lunzheng Zhou, Guangji Tong, Jiaguo Qi, Lu He

“…In the fluctuation of B&R countries’ export to China, in overall agricultural products, the demand effect pulls the largest share, accounting for 72.55%; in the region, Southeast Asia is mainly driven by the joint pull of demand effect, structural effect. and competitiveness effect; in specific agricultural products, animal, fruit and vegetable, and food processing products are mainly driven by the pull of demand effect. …”
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Thermal Properties of Ultrasound-Extracted Okra Mucilage by Şelale Öncü Glaue, Tolga Akcan, Şebnem Tavman

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Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution by Nia Ariani Putri, Achmad Subagio, Nurud Diniyah

“…The weakness of natural starch is become thicky when the food processing at high temperature and acidic conditions. …”
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Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation by GVS Bhagya Raj, Kshirod K. Dash

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Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review by Laurentiu Mihai Palade, Mioara Negoiță, Alina Cristina Adascălului, Adriana Laura Mihai

“…Considering the disparities caused by wide variations in PAH contamination, challenges associated with PAH control requirements are also outlined in the context of relevant preventive approaches during food processing.…”
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Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli by Siqi Cui, Xiaolu Yu, Ya Chen, Jianli Zhang, Guangmin Liu

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Determination of Chemical and Microbiological Quality in Commercial Tahini Samples by Zeynep Kilci, Ramazan Ülkü Çetin

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Phytotoxic Ozone Dose–Response Relationships for Durum Wheat (<i>Triticum durum</i>, Desf.) by Riccardo Marzuoli, Franco Faoro, Valentina Picchi, Giacomo A. Gerosa

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Recent Advances in Cellulose-Based Hydrogels: Food Applications by Pinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak, Baskaran Stephen Inbaraj

“…Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.…”
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