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ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as ros...

Abstract Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal t...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

The purpose of this work is to determine energy-efficient regimes for aerodynamic tube dehydration of residual products from agro-industrial technologies. To achieve this goal, an experimental electrical installation was...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

Abstract The concerns of healthy diet and demand for natural products incite the rising interest for bee products in particular bee pollen (BP). In several studies, BP is mentioned as a noble natural product, highlightin...

This study explores the digital transformation practices of rural micro, small, and medium enterprises (MSMEs) food processing products associated with the Kediri Young Entrepreneur (KYE) Association. This study investig...

The increasing lack and limitations of key cereals such as rice and wheat, aggravated by climate change, growing population, and declining agricultural sustainability, pose significant threats to global food and nutritio...

Abstract The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intens...

Abstract Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contam...

Dietary exposure to carcinogenic compounds generated during meat processing represents a critical yet underexplored component of the African cancer exposome. Traditional high-temperature cooking methods, including smokin...

Vegetable and fruit snacks emerge as an innovative non-dairy functional food of probiotic carriers and a valuable alternative to consumers with dietary restrictions. However, enriching snacks with probiotics is challengi...

In conditions of rapid change, the strategic stability of agricultural enterprises and the ability to innovate are key factors in ensuring regional economic stability and food security. The purpose of the article is to s...

Los frutos de Prosopis spp. son una importante fuente de alimento tanto para los humanos como para losanimales debido a su alto valor nutricional, cuyos componentes clave se encuentran distribuidos en el fruto.Mientras q...

BackgroundMetabolic syndrome (MetS) affects approximately 1.54 billion adults worldwide and is characterized by central obesity, insulin resistance, hypertension, and dyslipidemia. Chronic low-grade inflammation is cen...

Abstract With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the f...

ABSTRACT Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emer...

The ripening stage of a fruit is a crucial determinant of its quality. Traditional assessment methods for fruit ripeness are often subjective, error-prone, and time-consuming. Therefore, numerous attempts are being made ...

Abstract The systematic exploration of novel bioactive compounds with superior functional properties is critical for driving innovations in agriculture, healthcare, and related fields, thereby becoming essential for adva...

Con el propósito de caracterizar el efecto inhibitorio contra Listeria monocytogenes, se estudiaron 53 cepas de bacterias ácido lácticas (BAL) aisladas de peces marinos. Sobre la base de la actividad antilisteria se s...

Subjects / keywords: food processing technologies, rapid detection of food quality, physical characteristics of food, physics in food manufacturing, physics in agri-product processing; Technology: Chemical technology: Food processing and man...

Subjects / keywords: food science, novel foods and ingredients, sustainable food processing, innovative technologies, sustanable packaging, circular economy; Technology: Chemical technology: Food processing and manufacture

Subjects / keywords: power and machinery, agri-processing and food engineering, information and electronics engineering, environment energy and facility, emerging technologies; Agriculture; Technology: Engineering (General). Civil engineerin...