Impact of some Ghanaian local roasting methods on aflatoxin reduction in groundnuts (Arachis hypogaea L) by Nii Korley Kortei, Soma Osei, Afia Amankwaah Addae, Papa Toah Akonor, Nana Yaw Barima Manaphraim, Theophilus Annan

“…The most popular form of traditional food processing of groundnuts is the application of heat, which involves boiling, baking, canning, frying, and roasting. …”
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Phytochemical Characterization and In Vitro Antioxidant Properties of Four <i>Brassica</i> Wild Species from Italy by Valentina Picchi, Roberto Lo Scalzo, Aldo Tava, Filippo Doria, Sergio Argento, Stefania Toscano, Simone Treccarichi, Ferdinando Branca

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Genomic and Transcriptomic Characterization of Atypical Recurrent Flank Alopecia in the Cesky Fousek by Silvie Neradilová, Alexandria M. Schauer, Jessica J. Hayward, Magdalena A. T. Brunner, Magdalena Bohutínská, Vidhya Jagannathan, Laurie B. Connell, Adam R. Boyko, Monika M. Welle, Barbora Černá Bolfíková

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A <i>SmelAAT</i> Acyltransferase Variant Causes a Major Difference in Eggplant (<i>Solanum melongena</i> L.) Peel Anthocyanin Composition by Francesco Elia Florio, Stefano Gattolin, Laura Toppino, Laura Bassolino, Marta Fibiani, Roberto Lo Scalzo, Giuseppe Leonardo Rotino

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Promising bioactivities of postbiotics: A comprehensive review by Nazrana Rafique, Suhaib Yousuf Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Anwesa Sarkar, Rafeeya Shams, Vinay Kumar Pandey, Shafat Ahmad Khan, Quraazah Akeemu Amin, Syed Zameer Hussain

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Comparison of Selected Phenotypic Features of Persistent and Sporadic Strains of <i>Listeria monocytogenes</i> Sampled from Fish Processing Plants by Natalia Wiktorczyk-Kapischke, Ewa Wałecka-Zacharska, Krzysztof Skowron, Agnieszka Kijewska, Zuzanna Bernaciak, Justyna Bauza-Kaszewska, Zuzanna Kraszewska, Eugenia Gospodarek-Komkowska

“…The bacteria can remain for 13 years on machines in food processing plants, including fish plants. (2) Methods: A total of 720 swabs were collected from a salmon filleting line. …”
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Microbial community-based production of single cell protein from soybean-processing wastewater of variable chemical composition by Vethathirri, Ramanujam Srinivasan, Santillan, Ezequiel, Thi, Sara Swa, Hoon, Hui Yi, Wuertz, Stefan

“…The use of food-processing wastewaters to produce microbial biomass-derived single cell protein (SCP) is a sustainable way to meet the global food demand. …”
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Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel by Takahiro Noda, Mohd Yazid Abdul Manap, Sahena Ferdosh, Md. Jahurul Haque Akanda, Md. Zaidul Islam Sarker, M. Abd Elgadir

“…The data obtained in this paper could be beneficial particularly to the scientists who deal with food processing field.…”
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Detection of antimicrobial sensitiveness of isolates of Listeria monocytogenes from food chain using Vitek 2 Compact Biomerieux by Jankuloski Dean, Sekulovski Pavle, Angelovski Ljupco, Kostova Sandra, Ratkova Marija, Prodanov Mirko

“…The obtained results indicate that L. monocytogenes strains isolated from food and food processing environment had resistance to several or more antimicrobial substances that are commonly used in the treatment in animals and humans. …”
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Changes of the agricultural enterprises economic environment originated by the agribusiness development by Věra Bečvářová

“…It deals with the multifunctionality of agriculture as well as the influence of the CAP on environment of the production tasks of agriculture and food processing industry accomplishment. Paper generalises results of new trends of the agribusiness economic environment development and the opportunity of an effective utilization of production factors in agriculture. …”
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Use of carotenoids in feed mixtures for poultry: a review by Marounek Milan, Pebriansyah Akhir

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Albumen protein and functional properties of gelation and foaming Proteínas do albume e propriedades fucionais de gelatinização e formação de espuma by Ana Cláudia Carraro Alleoni

“…Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. …”
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Bacteriophage-Derived Endolysins Applied as Potent Biocontrol Agents to Enhance Food Safety by Yoonjee Chang

“…Endolysins, bacteriophage-encoded enzymes, have emerged as antibacterial agents that can be actively applied in food processing systems as food preservatives to control pathogens and ultimately enhance food safety. …”
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Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases by Catherine Stanton, R. Paul Ross, Sinéad Lordan

“…The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. …”
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Increasing resilience to the SARS-CoV-2 virus and other health threats in food-insecure communities by Karen Morris, Thandi Puoane

“…Traditional household food-processing techniques can, amongst other advantages, increase nutrient bioavailability in affordable staple foods and hence provide a way, in part, to alleviate malnutrition for food-insecure communities. …”
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The reasons for creation of agricultural sales organizations by O. Tvrdoň, K. Krčová

“…Due to the transformation of the agricultural subjects realized after 1990, the new ownership relations occurred in the sectors of agriculture and food processing. The entrepreneurs started to build their activities on the base of market economy principles. …”
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Research progress on detection methods of N-dimethylnitrosamine in foods by SHEN Xiangzhen, MING Shuangxi, PAN Qiuli, LIU Wei, YANG Ying, WU Yujian, XIE Hengjie, ZHANG Ran

“…N-dimethylnitrosamine is one of the most toxic nitrosamine compounds and can be produced in the process of food processing or storage. The detection methods are various with tedious operation and low accuracy. …”
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To be or not to be for humankind - organic diets revisited for a sustainable development by Ana Paula Simões-Wüst, Pieter C. Dagnelie

“…In this comment, we argue that the growth of the organic food chain is already now contributing to the goal of improving public health in global terms as well as to the goal of reducing the environmental impact of agricultural production and food processing. Thus, consumption of organic food contributes to saving lives and enabling future human existence. …”
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Separation, Identification and Functional Properties of Bovine Milk Fat Globule Membrane Components: A Review of Recent Progress by WANG Cong, FEI Xu, WANG Xiuying, LIU Xiaojun

“…However, due to its good physiological activity and application potential in food processing, the basic research and application of MFGM have attracted more and more attention. …”
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Research specificity and standardization of agrophysical methods on the example of investigations in soil physics by A. Bieganowski, W. Skierucha, R.T. Walczak

“…The study presents agrophysics as an interdisciplinary branch of science dealing with the application of physical methods to examine the properties of agricultural materials and products as well as processes in soil-plant-atmosphere and plant-machine-crop systems, sustainable plant and animal production, modern food processing technology, especially concentrating on the quality of substrates and food products. …”
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