Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“… Consumers have become more interested in diets that provide health benefits and contain plant-based products. Therefore, the food industry has observed the demands and developed plant-based products. …”
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APPLYING SOME MATCHING ALGORITHMS FOR SEQUENCE IGNATURE TO ANALYZE AND DETECT ENTRIES INTO SYSTEM NETWORKS by Pham Nguyen Huy Phuong, Dang Le Nam

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THEORETICAL ASPECTS ON THE MOVEMENT OF PLANT FRAGMENTS ON THE SURFACE OF A PLANE SIFTERS CLASSIFIER by AUGUSTINA PRUTEANU, VALENTIN VLADUT, LADISLAU DAVID

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Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges by Abdelkarim Guaadaoui, Maryem El Yadini, Imane Himri, Ilhame Bourais, Adil El Yadini, Jihane Oumato, Nasreddine El Omari, Lamiae Belayachi, Abdelhakim Bouyahya, Abdellah Hamal

“…They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, water treatment, etc. …”
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Integration of Artificial Intelligence and Blockchain Technology in Healthcare and Agriculture by Sonali Vyas, Mohammad Shabaz, Prajjawal Pandit, L. Rama Parvathy, Isaac Ofori

“…This study reviews the literature, formulates a research topic, and analyzes the applicability of blockchain to the agriculture/food industry and healthcare, with a particular emphasis on AI and IoT. …”
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Modeling the influence of age on the technical efficiency by sector and time periods by V. V. Spitsin, L. Yu. Spitsina, E. B. Gribanova

“…In particular, the technological development of the food industry requires support for the generation processes of young enterprises and start-ups. …”
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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

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Food Grade Nanofiber of Polylactic Acid by Electrospinning: Physicochemical Characterization of Solutions and Parameters of the Technique by Dalila Fernanda Canizales-Rodríguez, Francisco Rodríguez-Félix, José Agustín Tapia-Hernández, Carmen Lizette Del-Toro-Sánchez, Saúl Ruíz-Cruz, Santiago P. Aubourg, Daniela Denisse Castro-Enríquez, Carlos Gregorio Barreras-Urbina, Silvia Elena Burruel-Ibarra, José Luis Pompa-Ramos, Lorena Armenta-Villegas

“…Nowadays, one-third of the world’s food production is wasted, so food industry has focused on the design of new technologies that contribute to preserving food quality and safety, focusing on environmentally friendly packaging. …”
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Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol by Jun HE, Mengdie WANG, Xiaoqiang CHEN, Miaomiao YING

“…Numerous research indicated that the formation of polysaccharide-polyphenol complexes had excellent biological activity and stability, promising good application prospects in food industry, healthcare, and other fields.…”
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Investment attractiveness of the region’s development pole: methodology and analysis by M. M. Avezova, A. A. Urunov, M. A. Nasimova

“…Based on the accounting and analysis of these indicators, a comparative assessment of the investment attractiveness of the North Development Pole and the food industry of the Sughd region of the Republic of Tajikistan has been carried out. …”
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The Role of Health-Conscious Decisions in Food Consumption by Erzsébet Peter, Nikoletta Kaszás, Kornél Németh

“…The Ministry of Rural Development in Hungary has set the goal of restoring the competitiveness of the domestic food industry among many others. They would like to contribute to the stable financing by facilitating borrowing loans as well as export financing the enterprises in the food industry. …”
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Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying by Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu, Weiming Hao

“…Selection of an appropriate drying method could enhance the potential applications of HGOVA in the food industry. Keywords: Ovalbumin, Glycosylation, Spray drying, Microwave freeze drying…”
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An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety by Hyunjong Yu, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, Pahn-Shick Chang

“…As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. …”
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Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprat... by Zdzisław Domiszewski, Sylwia Mierzejewska

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Evaluation of Instagram’s popularity: Brand cue and message appeal as explanatory variables by Putri Anggraini, Muji Gunarto

“…The “Instagrammable” trend has gained traction in the food industry, using visual appeal to drive business success and expand markets. …”
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A Novel Nitrite Reductase from <i>Acinetobacter haemolyticus</i> for Efficient Degradation of Nitrite by Xiao-Yan Yin, Emmanuel Mintah Bonku, Jian-Feng Yuan, Zhong-Hua Yang

“…Nitrite reductases play a crucial role in the nitrogen cycle, demonstrating significant potential for applications in the food industry and environmental remediation, particularly for nitrite degradation and detection. …”
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IMPORT SUBSTITUTION POTENTIAL IN AGRARIAN AND INDUSTRIAL COMPLEX OF THE REGION by V. Balikoyev, Z. Dzakoev, M. Kantemirova

“…In the article the analysis of opportunities of import substitution at the enterprises of agriculture, the overworking and food industry on the example of the Republic Northern Ossetia-Alania is carried out. …”
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Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms by Mingming Zou, Donghong Liu

“…Biofilms are a constant concern in the food industry; understanding the effect of environmental conditions on biofilm formation is essential to develop effective control strategies. …”
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Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness by Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires Deliza

“…The aim of this study was to investigate the impact of TLS, the scheme proposed by the food industry, on the product healthfulness perception. …”
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