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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...

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...

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...

Abstract Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-...

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...

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...

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...

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...

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...

Abstract This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freez...

Bioethanol is one of the most important renewable fuels and it is classified into four different generations (G) based on the feedstocks used for their production: edible food crops such as rice, corn, sugarcane, wheat, ...