Antibacterial Activity of Phloretin Against <i>Vibrio parahaemolyticus</i> and Its Application in Seafood by Siyang Chen, Wenxiu Zhu, Yiqun Zhan, Xiaodong Xia

“…Although phloretin is widely utilized in the food industry as an additive, its effects on foodborne pathogens remain insufficiently investigated. …”
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY by Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni

“…Good manufacturing practices (GMP) is a guideline for the food industry to produce food and beverages that are safe, have a high quality, and feasible for consumption. …”
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COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS by Ponomareva E.I., Alekhina N.N., Bakayeva I.A., Yunakovskaya Y.V., Levshina E.A.

“…The involvement of raw materials of plant origin in the turnover of foods and the development of optimal methods of their processing can solve the main problems of the food industry in the supply of population with functional foods. …”
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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

“…This work provides a new approach for synthesizing bionanocomposite films with applicability in the food industry.…”
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Factors affecting the intention to adopt farm animal welfare disclosures in sustainability reporting: evidence from listed food companies in Sri Lanka by Saviesha Samaraweera, Isuru Manawadu

“…Animal welfare is a critical concern for the food industry, and companies must take responsibility for managing their policies and procedures to ensure the welfare of farm animals. …”
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Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis by Shabnam Nikpour, Mohammad Taghi Hamed Mosavian

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Preparation and Properties of Oat Protein Amyloid Aggregate-Sodium Carboxymethyl Cellulose Composite Film by Liangliang WANG, Miaomiao HAN, Chongjiang CAO, Feng ZHOU

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Emulsifying Property and Emulsifying Stability of Alkali Extracted Tea Residue Protein by Shengyu ZHANG, Han WEI, Xinyu ZHOU, Mengtian WANG, Chen ZHANG

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Nutritional Quality and Aroma Characterization of Five Main Kiwifruit Varieties in Shaanxi Production Area by Mengshi WANG, Yanan QI, Qinyu ZHAO, Tian LAN, Shihan BAO, Xiangyu SUN, Tingting MA

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Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production by Sana Iram, Amar Akash, Chandra Sekhar Kathera, Kye Won Park, Yoon Shin Cho, Jihoe Kim

“…As the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. …”
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Genus Stachys—Phytochemistry, Traditional Medicinal Uses, and Future Perspectives by Stela Pashova, Diana Karcheva-Bahchevanska, Kalin Ivanov, Stanislava Ivanova

“…The manuscript highlights the drug-discovery potential of <i>Stachys</i> species, emphasizing their potential applications in medicine, cosmetics, dietary supplements, and the food industry. Moreover, it provides important data that could assist Stachys research programs.…”
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Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi by Shengnan YANG, Xia MOU, Shilin ZHAO, Tao YIN, Hongwei LIANG, Ru LIU

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Effects of Malic Acid Treatment on Quality and Active Oxygen Metabolism of Postharvest Apricot Fruits by Huimin SHI, Xinya REN, Yu ZHANG, Zhixu LIU, Yaxuan MA, Yating ZHAO, Xuan ZHU

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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

“…Both non-thermal sterilization technology and biocides can ensure food safety, extend the shelf life of food products, improve food quality, meet consumers’ demand for natural and healthy food, enhance market competitiveness, and play a positive role in promoting the sustainable development of the food industry. This paper provides a comprehensive review of the specific applications of biocides and non-thermal sterilization methods in food, highlighting the control parameters and their effects on microbes during low-temperature meat processing, to supply pertinent researchers with theoretical references.…”
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Effect of Ozone Combined with 1-MCP on the Color and Quality of Nectarines during Postharvest Storage by Chen LIU, Yibin ZHANG, Xiaoyu JIA, Zhiyong ZHAO

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Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough by Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI

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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches by Nguyen Minh Thuy, Vo Quoc Tien, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream by Igor A. Gurskiy, Antonina A. Tvorogova

“…The demand for protein-fortified foods is increasing, and so is the necessity of the complete utilization of milk constituents in the food industry. The research objective was to study various technological and sensory indicators of ice cream fortified with whey protein concentrate. …”
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IDENTIFYING FACTORS THAT AFFECT CHEESE CONSUMPTION AS ESSENTIAL ELEMENTS FOR ADEQUATE PLACEMENT ON THE REGIONAL MARKET by Bojana Miro Kalenjuk, Velibor Ivanović, Anita Mitrović Milić, Danica Radević, Dragana Novaković, Bojan Đerčan, Dragan Tešanović, Zlatibor Milić

“…Knowing consumers’ needs, attitudes, and approaches to consumption is essential in any industry, including the agri-food industry. That is why the subject of this paper is consumer behavior (CB), defining the factors that influence attitudes and intentions in cheese consumption observed at the level of two regions from Southeast Europe: the Republic of Serbia and Montenegro. …”
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Functional Food Market Analysis: Russian and International Aspects by Elena A. Moliboga, Elizaveta V. Sukhostav, Oksana A. Kozlova, Alla V. Zinich

“…The Omsk Agrarian University has numerous projects that are meant to increase the competitiveness of the domestic functional food industry.…”
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