Research Progress on Genome-Scale Metabolic Models of Lactic Acid Bacteria and Their Application in the Food System by LIU Zihao, NI Haojie, LI Wenlu, WANG Fengzhong, WANG Yanbo, ZENG Hong

Subjects: “…lactic acid bacteria; genome-scale metabolic model; metabolic simulation; food industry…”
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Understanding Transferable Supply Chain Lessons and Practices to a “High-Tech” Industry Using Guidelines from a Primary Sector Industry: A Case Study in the Food Industry Supply Chain by Adrian E. Coronado Mondragon, Christian E. Coronado Mondragon, Etienne S. Coronado

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Russian manufacturing industry development in the context of import substitution by I. V. Davletshina

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Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins by Jixin Zhang, Tao Cui, Lan Zhang, Huiqing Xu, Jingguo Xu, Jun Wang

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Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint by Orlando Corigliano, Pietropaolo Morrone, Angelo Algieri

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Engineering and design of a COF-coated probe for the detection and removal of flumequine and enrofloxacin antibiotics in foodstuffs: a molecular dynamics simulation approach by Alireza Nakhaei, Heidar Raissi, Maryam Alaei, Farzaneh Farzad

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IMPORTANCE OF MEDIA EDUCATION FOR YOUNG PEOPLE IN THE FIELD OF FOOD BIOTECHNOLOGY by O. N. Goryacheva, S. A. Goryacheva

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APPLICATION OF INNOVATIVE TECHNOLOGIES AT FOOD ENTERPRISES by N. D. Dmitriev, E. A. Rogozina

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Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms by Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati

Subjects: “…plant-based food industry…”
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TÜRKİYE'DE GIDA SANAYİNDE UYGULANAN ÇED ÇALIŞMALARININ ÇEVRESEL AÇIDAN DEĞERLENDİRİLMESİ VE ELEŞTİRİSİ by Sabriye Ak Kuran

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Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch by Mariusz Witczak, Zofia Smółka, Teresa Witczak, Anna Stępień, Agata Bednarz

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A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru, Gabriela Râpeanu

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Direct Quantitative Detection and Identification of Lactococcal Bacteriophages from Milk and Whey by Real-Time PCR: Application for the Detection of Lactococcal Bacteriophages in G... by Mai Huong Ly-Chatain, Loïc Durand, Véronique Rigobello, Annabelle Vera, Yann Demarigny

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OPTICAL BISTABILITY IN A DEGENERATE TWO-LEVEL EIT MEDIUM UNDER THE INFLUENCE OF AN EXTERNAL MAGNETIC FIELD: AN ANALYTICAL APPROACH by Le Thi Minh Phuong, Dinh Xuan Khoa, Nguyen Huy Bang, Thai Doan Thanh, Nguyen Tuan Anh, Nguyen Thi Thu Hien, Hoang Minh Dong

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EXPERIMENTAL RESEARCHES ON THE VEGETAL MATERIAL QUALITY, IN ORDER TO OPTIMIZE OF SOME PROCESSING PROCESSES OF THE MEDICINAL PLANTS by AUGUSTINA PRUTEANU, LADISLAU DAVID, VALENTIN VLADUT, ADRIANA MUSCALU

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Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods by NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei

“…This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry.…”
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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Retrospective analysis of exporting agricultural processing industry products by Yu. S. Lisachkina

“…The increase in processed products exports contributes to the export-oriented nature of the domestic food industry, which grew from 6.5 to 11.6 % over the period. …”
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Effect of tray drying temperature and drying time on properties of cricket powder by Simasatitkul Lida, Thongprom Kittisak, Jaroensang Thunyapisit, Im-orb Karittha

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