Occupational anaphylaxis to food by Paula Olszewska, Barbara Rymarczyk, Radosław Gawlik

“…The aim of the review article was to present the growing problem of allergy patients working in the food industry and to draw attention to the danger of anaphylaxis. …”
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Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate by Ying Wang, Hui Deng, Dachuan Huang, Xianghui Zeng

“…Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. …”
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Encapsulation of fatty acids in ruminant nutrition for improved meat and milk quality: A review by Besharati Maghsoud, Palangi Valiollah, Azhir Deniz, Lackner Maximilian

“…As a means of preserving unsaturated fats from oxidation, encapsulation has been used by food industry researchers to reduce unpleasant odor and taste, and as an effective method of protecting unsaturated fats. …”
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Physical action of nonthermal cold plasma technology for starch modification by Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav

“…So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.…”
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Research Progress on Preparation, Biological Activity and Application of Collagen Peptides by Yifan YI, Yue WANG, Kuan CHENG, Min ZHANG, Xueping LIU, Cuicui DING

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Nutritional composition of Cassava (Manihot esculenta) and its application to elder-friendly food based on enzyme treatment by Dah-Sol Kim, Fumiko Iida

“…In addition, considering that Korea isentering a super-aged society, it is thought that this study canprovide positive help to the development of the elder-friendly food industry.…”
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Biofilm Formation and Adherence Characteristics of Listeria ivanovii Strains Isolated from Ready-to-Eat Foods in Alice, South Africa by Mirriam E. Nyenje, Ezekiel Green, Roland N. Ndip

“…The ability of L. ivanovii isolates to form single and multispecies biofilms at 25°C is of great concern to the food industry where these organisms may adhere to kitchen utensils and other environments leading to cross-contamination of food processed in these areas.…”
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Halal traceability study chicken meat nuggets by Ima Nurhayati, Naimatul Khoiroh

“…One of the products produced by the halal food industry is chicken nuggets. Chicken nuggets are available in various brands with different ingredients ranging from raw materials, additional ingredients, to supporting ingredients. …”
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REVIEW OF THE COLLECTIVE MONOGRAPH"IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING" by GĂINĂ, Boris, REȘITCA, Vladislav, VLADEI, Natalia

“…The work is intended for specialists in the food industry, the wine industry, economic operators dealing with the production and processing of horticultural raw materials, promotion and marketing. …”
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Developing a non-destructive method for the detection of egg quality and freshness using micro-Raman spectroscopy by Maryam Davari, Maryam Bahreini, Zahra Sabzevari

“…Considering the pivotal role of eggs in the food industry and their nutritional significance, this study employed micro-Raman spectroscopy of eggs, examining both shells and yolks to assess the quality and freshness of eggs. …”
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Application of Lipidomics in the Researches of Food Quality by Haolei HAN, Guangqin LIAO, Yuxuan WU, Houru LI, Yongzhong QIAN, Jing QIU

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Development of New Quality Productivity in the Grain Industry: Connotation Characteristics, Practical Challenges, and Implementation Paths by ZHANG Shu-juan, YANG Yu-ping

“…It aimed to analyze the formation mechanism of new quality productive forces from a theoretical perspective, and defined the basic connotation of new quality productive forces in the food industry. It explained the typical characteristics of new quality productivity in the grain industry from three levels: high technology, high efficiency, and high quality. …”
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SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS by Skripko O.V., Litvinenko O.V., Pokotilo O.V.

“…Production of foods for functional nutrition is one of the most perspective directions of development of food industry now. The goal of our research is scientific substantiation of technological approaches to obtaining combined functional foods prepared with the use of plant raw materials which grow in the Far East such as soya and mushrooms. …”
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Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses by Carlos Jiménez-Pérez, Laura Roldán-Hernández, Alma Cruz-Guerrero, John F. Trant, Sergio Alatorre-Santamaría

“…Kefiran is an exopolysaccharide produced by milk fermentation that is widely used in the food industry, mainly to improve the rheological properties of foods, as well as for the formation of biofilms. …”
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Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties by Hamadou Mamoudou, Martin Alain Mune Mune

“…This comprehensive review delves into the biological and biochemical properties of Bambara groundnut protein and its hydrolysates, highlighting their extensive applications in the food industry, nutraceuticals, and cosmetics. The review underscores the exceptional functional qualities, nutritional advantages, and bioactive properties of these proteins and hydrolysates. …”
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Nutritional and functional profile of carob bean (Ceratonia siliqua): a comprehensive review by Zunaira Basharat, Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Muzzamal Hussain, Ali Ikram, Muhammad Usama Pervaiz, Chinaza Godswill Awuchi

“…Carob bean gum is widely used in the food industry. The current review has highlighted the nutritional composition, bioactive profile, functional properties, and recent findings on the subject.…”
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Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box–Behnken Design and Quality Evaluation by Md Akram Hossain, Md. Masud Rana, Mir Tuhin Billah, Md Moinul Hosain Oliver, M. Amdadul Haque

“…Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Baccaurea ramiflora Lour. …”
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Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt by Zouaoui Benattouche, Djillali Bouhadi, Ghalem Bachir Raho

“…In conclusion, EPS have an antioxidant activity and could have applications in the food industry.…”
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Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend by Pushkala Ramachandran, Srividya Nagarajan

“…Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. …”
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Lentil (Lens culinaris L.) cultivation in Sweden: possibilities and challenges by Fredrik Fogelberg, Anna M. Mårtensson

“…In general, there are small differences in crop performance in different fields and cultivar choice should be based on the features desired by the food industry.…”
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