Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

“…Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. …”
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Effect of Delayed Harvesting on the Quality of 'Cuixiang' Kiwifruit by Wen PENG, Min ZHANG, Xinyi LI, Qinyu ZHAO, Xiangyu SUN, Tingting MA

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Genome-Wide Analyses of MADS-Box Genes Reveal Their Involvement in Seed Development and Oil Accumulation of Tea-Oil Tree (Camellia oleifera) by Xianzhi Zhang, Wenliang He, Xinyi Wang, Yongliang Duan, Yongjuan Li, Yi Wang, Qingbin Jiang, Boyong Liao, Sheng Zhou, Yongquan Li

“…The seeds of Camellia oleifera produce high amount of oil, which can be broadly used in the fields of food, industry, and medicine. However, the molecular regulation mechanisms of seed development and oil accumulation in C. oleifera are unclear. …”
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Self-Reactive Carbon Dioxide Absorbent with Sodium Carbonate-Based Hydrogel by Jae Young Kim, Youn Suk Lee

“…Sodium carbonate is an abundant, low-cost, and low-hazard raw material widely used as a food additive and CO₂ absorbent in the food industry. However, its application in food packaging is limited because it is used in solid form, either in sachets or as a compounding ingredient in plastics. …”
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Effects of Ultrasonic Treatment Combined with Microporous Modified Atmosphere Packaging on Cold Storage Quality of Fresh-cut Jackfruit by Aiping FAN, Qiuhong DENG, Liping ZENG, Guangming YANG, Yubing LI, Chunyan LIU

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Plant Leaf Identification Using Feature Fusion of Wavelet Scattering Network and CNN With PCA Classifier by S. Gowthaman, Abhishek Das

“…Deep learning models, particularly Convolutional Neural Networks (CNNs), are pivotal in enabling botanists to efficiently identify plant species, which is essential for applications in medicine, agriculture, and the food industry. Unlike traditional machine learning methods that often struggle to capture the intricate features of leaves, CNNs are well-suited for this task. …”
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Research Progress of ROS-Mitochondrial Pathway on Cardiovascular Protection of Tea Polyphenols by Tingting DENG, Jinchan PI, Xiaoping PENG, Yufei YAO, Yiquan LI, Wenjuan LI

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Quality-related and Quality-irrelevant Fault Detection and Diagnosis in Batch Fermentation Process Based on NSSAE by Zhong LIU, Zheng ZHANG, Xuyang LOU, Jinlin ZHU

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Preparation and Efficacy of Microemulsion Carvacrol-Based Fruit and Vegetable Cleaner and Its Application on Cherry Tomatoes by Yanshuo Wang, Dianjun Sun, Yinghan Zhang, Yichong Zhou, Ruyi Jin, Xiaoli Peng, Jian Li

“…Overall, this study provides evidence that a fruit and vegetable cleaner based on carvacrol enhances the safety of the food industry effectively.…”
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FEED LYSIN. MEANING AND SYNTHESIS by O. Kananykhina, T. Turpurova, A. Soloviova

“…Lysine, as an essential amino acid, has a wide range of applications, covering various fields from medicine to the food industry and agricultural activities, in particular in the feed industry. …”
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Preparation and physicochemical/antimicrobial characteristics of asparagus cellulose films containing quercetin by Tao Jin, Ling Yan, Wei Liu, Shuai Liu, Changhong Liu, Lei Zheng

“…Due to the increased potential for application of natural biopolymers in the food industry, the goal of this study was to prospectively produce antimicrobial films using asparagus residue. …”
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Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3 by Nachon Raethong, Pitakthai Chamtim, Roypim Thananusak, Kanyawee Whanmek, Chalat Santivarangkna

“…The findings of this study offer valuable insights into optimal carbon source utilization and gene expression co-regulation, thereby enhancing the GABA-producing capability of a probiotic and broadening its potential applications in the functional food industry.…”
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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans by Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

“…In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.…”
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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

“…This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. …”
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Effect of Storage and Processing Methods on the Aroma of Edible Flowers: A Review (Chinese and English versions) by LIANG Zi-jian, YANG Jing-wen, FANG Zhong-xiang

“…This review provides a reference for the application of edible flowers in the food industry without compromising the odor quality.…”
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Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system by Hany S. El-Mesery, Ahmed H. ElMesiry, Evans K. Quaye, Zicheng Hu, Ali Salem

“…It offers valuable insights for the food industry in its quest to improve efficiency without sacrificing product quality.…”
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Artificial Bee Colony Algorithm for Fresh Food Distribution without Quality Loss by Delivery Route Optimization by Sapna Katiyar, Rijwan Khan, Santosh Kumar

“…Food industry deals with the extensive kind of activities such as food processing, food packaging and distribution, and instrumentation and control. …”
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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver by Ge ZHANG, Juan YOU, Hong YANG

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Improving the stability and bioavailability of tea polyphenols by encapsulations: a review by Zhiya Yin, Ting Zheng, Chi-Tang Ho, Qingrong Huang, Qingli Wu, Man Zhang

“…Further explorations are needed for the encapsulated TPPs in terms of their applications in the real food industry as well as their biological fate and functional pathways in vivo.…”
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Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon by Huilin Yu, Junhui Zhang, Yan Zhao, Honghao Li, Yixuan Chen, Jiajin Zhu

“…The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. …”
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