Erratum to “Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability” [Applied Food Research, volume 1, issue 2 (2021) 1000... by Kaiser Younis, Saghir Ahmad, Mudasir Ahmad Malik

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Erratum to Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability [Applied Food Research, volume 1, issue 2 (2021) 100015... by Kaiser Younis, Saghir Ahmad, Mudasir Ahmad Malik

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In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota by Ding-Tao Wu, Kang-Lin Feng, Fen Li, Yi-Chen Hu, Sheng-Peng Wang, Ren-You Gan, Liang Zou

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Mounds and rituals in the Jomon Period by Takamune Kawashima

“…Burnt soil, charcoal, and burnt bone contained in the mounds could be the remains of feasting. As food processing facilities and vessels increased in the Late Jomon, I assert that the development of feasting led to the formation of the mounds.…”
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Plasma Bioscience and Medicine Molecular Research by Nagendra Kumar Kaushik, Eun Ha Choi

“…This special issue delivers an applied and basic platform for exchanging advanced approaches or research performance that link the plasma physics research in cell biology, cancer treatments, immunomodulation, stem cell differentiation, nanomaterial synthesis, and their applications, agriculture and food processing, microbial inactivation, water decontamination, and sterilization applications, including in vitro and in vivo research [...]…”
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Pengaruh Rasio Bungkil Kedelai Dan Kacang Gude Terhadap Karakteristik Produk Tahu by Perpustakaan UGM, i-lib

“…Their high protein content has not been considered yet in the food processing technology especially for tofu product. …”

A Liposomal Formulation to Exploit the Bioactive Potential of an Extract from <i>Graciano</i> Grape Pomace by Carlos Asensio-Regalado, Rosa María Alonso-Salces, Blanca Gallo, Luis A. Berrueta, Clara Porcedda, Francesca Pintus, Antonio Vassallo, Carla Caddeo

“…Antioxidant compounds with health benefits can be found in food processing residues, such as grape pomace. In this study, antioxidants were identified and quantified in an extract obtained from Graciano red grape pomace via a green process. …”
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Cassava as a local material source for some types of food products by Wulandari Sri, Alami Ericha Nurvia, Khamidah Aniswatul, Rizal Afrizal Malik, Purbiati Titiek, Yustina Ita

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Pulsed Electric Field Applications for the Extraction of Bioactive Compounds from Food Waste and By-Products: A Critical Review by Theodoros Chatzimitakos, Vassilis Athanasiadis, Dimitrios Kalompatsios, Martha Mantiniotou, Eleni Bozinou, Stavros I. Lalas

“…The food processing industry is a continuously developing sector that uses innovative technologies to efficiently process food products. …”
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Anti-diabetic effect of aloin via JNK-IRS1/PI3K pathways and regulation of gut microbiota by Ruting Zhong, Lanbin Chen, Yuanyuan Liu, Shouxia Xie, Sumei Li, Bin Liu, Chao Zhao

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Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method by Caihong DONG, Qingyu WEN, Tianqi LI, Kangyi ZHANG, Yu ZHANG, Qinghao LIU

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Determination of benzo (a) pyrene in Iraqi Chicken, doner kebab and fish samples cooked with charcoal or gas fire by Khalid N. Jasim, Samir L. Shkhaier

“…This might help to avoid the contamination in food processing to secure food safety and to protect iraqi citizens.…”
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Nutrition Knowledge, Attitudes, and Practices (KAPs) among Jordanian Elderly—A Cross-Sectional Study by Fadwa Hammouh, Mai Abdullah, Ala’a Al-Bakheit, Narmeen Jamal Al-Awwad, Ibrahim Dabbour, Ayoub Al-Jawaldeh

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Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments by Oana Lelia Pop, Ramona Suharoschi, Sonia Ancuța Socaci, Elaine Berger Ceresino, Achim Weber, Carmen Gruber-Traub, Dan Cristian Vodnar, Anca Corina Fărcaș, Eva Johansson

“…For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. …”
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Adaptation mechanisms of Listeria monocytogenes to quaternary ammonium compounds by Lisa Maria Schulz, Fabienne Dreier, Lisa Marie de Sousa Miranda, Jeanine Rismondo

“…ABSTRACT Listeria monocytogenes is ubiquitously found in nature and can easily enter food-processing facilities due to contaminations of raw materials. …”
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Effects of Herring Milt Hydrolysates and Fractions in a Diet-Induced Obesity Model by Noémie Benoit, Marie-Julie Dubois, Geneviève Pilon, Thibault V. Varin, André Marette, Laurent Bazinet

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Monitoring volatile changes in infant formula during long-term storage at room temperature by Yilin Li, Houyin Wang, Ruotong Li, Guirong Liu, Kui Zhong, Lipeng Gao, Baoqing Zhu, Anwen Jin, Bolin Shi, Lei Zhao, Sisi Wang

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Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice by T. Ahmed, N. Rahman, R. Tasfia, J. Farhana, T. Hasan, N. Sarwar

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Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice by Stavros Plessas, Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou

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Characterization of <i>Leuconostoc carnosum</i> and <i>Latilactobacillus sakei</i> during Cooked Pork Ham Processing by Azra Mustedanagic, Anna Schrattenecker, Monika Dzieciol, Alexander Tichy, Sarah Thalguter, Martin Wagner, Beatrix Stessl

“…<i>Leuconostoc carnosum</i> 2 (Leuc 2) and <i>Latilactobacillus sakei</i> 4 (Sakei 4) were isolated from raw meat and the post-cooking area of the food processing facility. Carbohydrate utilization patterns of <i>Leuc. carnosum</i> PFGE types isolated from raw meat and the food processing environment differed from those isolated from cooked ham. …”
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