Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) by Arun Kumar Gupta, Avinash Kumar Jha, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Milad Tavassoli

“…The outcomes of this study offer a wealth of information that can be leveraged by food scientists, product developers, and the food industry as a whole. Graphical Abstract…”
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Purchasing Intentions toward Fast Food: The Mediating Role of Consumer Attitudes toward Fast Food by Jian Xue, Wenjing Zhang, Zeeshan Rasool, Mohsin Ali Khan, Ahmad Imran Khan, Anum Afzal Khan, Syed Arslan Abbas

“…We highlight the role of fast food awareness and the features affecting the intentions of individuals buying it. The fast food industry is developing rapidly, opening new doors for various stakeholders. …”
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Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design by María Itatí De Salvo, Camila Palla, Ivana M. Cotabarren

“…Three-dimensional (3D) printing attracts significant interest in the food industry for its ability to create complex structures and customize nutritional content. …”
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Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development by Dan Li, Mingjing Yao, Yang Yang, Bing Wang, Dongjie Zhang, Na Zhang

“…The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.…”
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Insights into bacterial cellulose for adsorption and sustained-release mechanism of flavors by Jingyi Hu, Longfei Wang, Menglan Xiao, Weihua Chen, Meng Zhou, Yihan Hu, Yujie Zhang, Miao Lai, Aimin He, Mingqin Zhao

“…This work provided a new approach for constructing controlled-release materials of citral, which offered good application prospects in food industry.…”
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Betalain–Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion by Mary H. Grace, Roberta Targino Hoskin, Malak Alghamdi, Mary Ann Lila, Vesela I. Chalova

“…Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry.…”
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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability by Jun HAN, Yi WANG, Kaiping ZHANG, Jianjun TIAN

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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels by Congjin BAI, Jingjing GUO, Yifan WANG, Zhenrong LI, Bo JIAO, Lei DAI

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Former Food Products Safety Evaluation: Computer Vision as an Innovative Approach for the Packaging Remnants Detection by Marco Tretola, Matteo Ottoboni, Ambra Rita Di Rosa, Carlotta Giromini, Eleonora Fusi, Raffaella Rebucci, Francesco Leone, Vittorio Dell’Orto, Vincenzo Chiofalo, Luciano Pinotti

“…Former food products (FFPs) represent a way by which leftovers from the food industry (e.g., biscuits, bread, breakfast cereals, chocolate bars, pasta, savoury snacks, and sweets) are converted into ingredients for the feed industry, thereby keeping food losses in the food chain. …”
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Identification of duplicate accessions in the sweet maize collection by means of zein electrophoresis by V. V. Sidorova, Yu. A. Kerv, A. V. Konarev

“…The advantages of sweet maize varieties and the interest of the food industry in them make it possible to consider accessions from the maize collection of the N.I. …”
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Long-chain chlorinated paraffins (LCCPs) exposure induces apoptosis in primary chicken embryo hepatocytes through oxidative stress by Haochu Deng, Yezi Taishi, Guoxia Wang, Yuebing Kong, Ruoting Zhang, Xin Zheng

“…Recently, their environmental impact has escalated, exacerbating challenges in animal husbandry and contributing to pollution from the food industry, which poses certain risks to animal growth and development. …”
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Essential oils used in the poultry industry: Would it be an effective green alternative against Salmonella spp. dissemination and antimicrobial resistance? by Heitor Leocádio de Souza Rodrigues, Isis Mari Miyashiro Kolososki, Valdinete Pereira Benevides, Mauro M.S. Saraiva, Angelo Berchieri Junior

“…EOs are employed in the food industry due to their aromatic and antimicrobial properties and their role as natural preservatives as well. …”
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Heterologous Expression and Adaptive Evolution of ε-Poly-lysine Synthase Gene in <i>Corynebacterium glutamicum</i> by Long Pan, Yihang Chen, Aimei Liao, Yinchen Hou, Jihong Huang

“…Due to the large amount of mycelium and by-products during fermentation, its production cost is much higher than other food preservatives, which seriously hinders the application of ε-PL in the food industry. <i>Corynebacterium glutamicum</i> (<i>C. glutamicum</i>) is a food safety strain that is widely used in the fermentation industry to produce various amino acids. …”
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Comprehensive Evaluation of the Nutritional Quality of Stored Watermelon Seed Oils by Marta Siol, Beata Witkowska, Diana Mańko-Jurkowska, Sina Makouie, Joanna Bryś

“…The appropriate use of food industry by-products such as watermelon seeds could reduce the problem of food waste, following the “zero waste” concept. …”
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Optimization of Starch Saccharification Process and Structural Characterization of Starch Using Low Transglycosidation Activity Glucoamylase GluM3 by Haiyue FAN, Zhao YU, Zhengjie ZHANG, Ming LI, Yingguo BAI, Feng YU, Zhongyuan LI

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Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method by Hao GUO, Hongnan SUN, Mengmei MA, Taihua MU, Yang LI

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Genome sequence and evaluation of safety and probiotic potential of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89 by Ting Chen, Yunjiao Zhao, Yunjiao Zhao, Yixuan Fan, Yao Dong, Zhonghui Gai

“…AimA comprehensive safety assessment of potential probiotic strains was essential for their application in the food industry. This article systematically evaluated the probiotic characteristics, whole-genome sequence analysis and safety of Lacticaseibacillus paracasei LC86 and Lacticaseibacillus casei LC89.MethodsFirstly, the two strains of lactic acid bacteria selected were identified. …”
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Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review by Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Ramin Shah, Darius Cernauskas, Mihaela Adriana Tita

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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

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