Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointesti... by Meththa Ranasinghe, Mariam Alghaithi, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood

Subjects: “…Sustainable food processing…”
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High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities? by Zhaohui S. Xu, Vi D. Pham, Xianqin Yang, Michael G. Gänzle

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Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review by Enning Zhou, Qiangqiang Li, Dan Zhu, Gang Chen, Liming Wu

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Élaboration d’une formation à l’affilage des couteaux : Le travail d’un collectif, travailleurs et ergonomes by Nicole Vézina, Johanne Prévost, Alain Lajoie, Yves Beauchamp

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Application Progress of Food 4D Printing Technology in Food Industry by Qiang TONG, Shuailei XIAO, Ye BI, Hao WU, Xiuping DONG

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AI-Driven Meat Food Drying Time Prediction for Resource Optimization and Production Planning in Smart Manufacturing by Rajnish Rakholia, Andres L. Suarez-Cetrulo, Manokamna Singh, Ricardo Simon Carbajo

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Editorial: Advances in food processing and analysis: product quality and green revolution by Asli Can Karaca, Giancarlo Cravotto, Hefei Zhao, Tawheed Amin, Luca Rastrelli, Luca Rastrelli

Subjects: “…food processing technologies…”
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A novel chitosan microsphere as food processing enzyme immobilization carrier and its application in nucleotide production by Xiao-Yan Yin, Rui-Fan Yang, Zhong-Hua Yang

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Macro world in nano hands: Nano revolutions in medicine and food processing with the aid of nanosensors by Gayatri Kotekar, Sucheta Gaikwad, Anukriti Nigam

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The Feasibility of Farmer-Led Cooperatives for Southwest Florida Farm to School Procurement by Jonathan Adam Watson, Danielle D. Treadwell, Catherine Campbell, Ray Bucklin

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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

Subjects: “…Machine Learning in Food Processing…”
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The Feasibility of Farmer-Led Cooperatives for Southwest Florida Farm to School Procurement by Jonathan Adam Watson, Danielle D. Treadwell, Catherine Campbell, Ray Bucklin

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Food insecurity and ultra-processed food consumption in the Health and Retirement Study: Cross-sectional analysis by Abeer A. Aljahdali

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Affordability of sugar-sweetened beverages and nonessential energy-dense foods after taxation, Mexico, 2010–2022 by Néstor A. Sánchez-Ortiz, Adriana Vargas Flores, Jesús E. Morales-Ríos, J. Alai Quiroz-Reyes, M. Arantxa Colchero

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