Functional Foods and Nutraceuticals in the Primary Prevention of Cardiovascular Diseases by Eman M. Alissa, Gordon A. Ferns

“…Functional foods are those that are thought to have physiological benefits and/or reduce the risk of chronic disease beyond their basic nutritional functions. The food industry has started to market products labelled as “functional foods.” …”
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Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology by YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu

“…Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative stability, suppressing their high volatility, and controlling the release of flavor. …”
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Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage by Pornpimol Sriket, Thamarak La-ongnual

“…These data could be useful for consumer and food industry.…”
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Strategies for the Development of Bioprotective Cultures in Food Preservation by Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, Antônio Fernandes de Carvalho

“…Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.…”
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Advances in plant-based raw materials for food 3D printing by Zhihao Liu, Xinna Hu, Shuyu Lu, Bo Xu, Chenyu Bai, Tao Ma, Yi Song

“…Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. …”
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Storage stability study of metronidazole and hydroxymetronidazole in chicken eggs by liquid chromatography tandem mass spectrometry by Mikhail Vokuev, Artem Melekhin, Anastasia Frolova, Anton Bairov, Igor Rodin, Victor Tishchenko

“…Metronidazole (MNZ) is one of the most commonly used antibiotics in the food industry. High levels in food can lead to the development of antimicrobial resistance in humans, so it is important to monitor its levels in food. …”
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Attracting investments through crowdfunding platforms as a method for agro-industrial enterprises to enter the international market by E. V. Nagovitsyna, D. S. Tusin

“…In the era of innovative finance, this article contributes to the growing literature and initiatives to introduce and develop crowdfunding in the agri-food industry.…”
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Research Progress on Gel Characteristics and Application of Mung Bean Proteins by SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing

“…Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry.…”
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M-Polynomial and NM-Polynomial Methods for Topological Indices of Polymers by Mohammed Yasin H, M. Suresh, Zebene G. Tefera, Samuel A. Fufa

“…This exploration sheds light on intricate biochemical systems, offering insights into applications encompassing medicine, the food industry, and wastewater treatment. This research deepens our understanding of complex molecular interactions and paves the way for enhanced applications in diverse industries.…”
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Profitability impact on health in the food sector by L. I. Sergeev, D. L. Sergeev

“…The theoretical dependence of the health status integral indicator on the total cumulative rate of total profit of the agro-industrial complex, food industry, and retail has been proved. The variants of changing health state with different parameters of its parabolic dependence on the food business total profitability have been studied. …”
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Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review by Claudia Hernández-Aguilar, Arturo Domínguez-Pacheco, Alfredo Cruz-Orea, Rumen Ivanov

“…Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. …”
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Cashew Apple: Nutritional Composition, Nutritive Value and Potentials as Commercial Feedstuff for Livestock by Taiwo K. Ojediran, Segun Abraham Olorunlowu, Oluwatosin Oyekola, Olayemi C. Olagoke, Isiaka Adewale Emiola

“…Overall, this comprehensive assessment of the nutrient composition of cashew apple provides valuable insights for researchers, nutritionists, and food industry professionals seeking to unlock the nutritional potential of this often overlooked fruit.…”
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What Veterinarians Need to Know About the Newly-Emerging Field of Insects-as-Food-and-Feed by Kimberly L. Boykin, Mark A. Mitchell

“…If the insects-as-feed-and-food industry is going to be viable, veterinary involvement will be essential to ensure that insects can be used as a safe source of food for all.…”
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Les prés vergers de pommiers à cidre et les agroforêts de cacaoyers by Samuel Perichon

“…The public policies have a great influence on the strategies of exploitation favoured by the farmers, in the sense where they offer them – deservedly or not – some economic perspectives. The food industry, in its largest meaning, also destabilize the rural identity by discrediting the local know-how – including the rural practises and the cultural varieties. …”
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The Influence of the Activation Temperature on the Structural Properties of the Activated Carbon Xerogels and Their Electrochemical Performance by Nguyen Khanh Nguyen Quach, Wein-Duo Yang, Zen-Ja Chung, Hoai Lam Tran

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Quality and Operations Management in Food Supply Chains: A Literature Review by Yong He, Hongfu Huang, Dong Li, Chunming Shi, Sarah J. Wu

“…We present a literature review on quality and operations management problems in food supply chains. In food industry, the quality of the food products declines over time and should be addressed in the supply chain operations management. …”
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Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels by Lesław Juszczak, Dorota Gałkowska, Teresa Witczak, Teresa Fortuna

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Microfluidic biosensors for rapid detection of foodborne pathogenic bacteria: recent advances and future perspectives by Jian Zhang, Chuanlong Ma, Yaping Du, Jiangbo Huang, Li Xue

“…Based on the current state of this technology development, we finally provide several most important recommendations for future research directions in this emerging research area, which may enable widespread commercialization and adoption in the food industry.…”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

“…Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). …”
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Empowering Thai SMEs through IT competency, digitalization and digital transformation for new product development by Pittawat Ueasangkomsate

“…Small and medium-sized enterprises (SMEs) in Thailand’s food industry face challenges in competitiveness due to limited resources, low technological adoption, and workforce constraints. …”
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