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Plants, Vol. 11, Pages 1749: Optimisation of the Green Process of Industrial Hemp—Preparation and Its Extract Characterisation

New technology turns the whole fish into food

Foods, Vol. 11, Pages 1894: Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials

Healthy Gut Microbiota Means: No Supplements, No Cleanses, No Drugs, No Processed Foods

Foods, Vol. 11, Pages 1823: Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review

Gels, Vol. 8, Pages 393: Chitosan: Sources, Processing and Modification Techniques

Molecules, Vol. 27, Pages 3887: Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

Pharmaceutics, Vol. 14, Pages 1290: Crocus sativus L. Petal Extract Inhibits Inflammation and Osteoclastogenesis in RAW 264.7 Cell Model

Foods, Vol. 11, Pages 1824: Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview

Industry insights from NIZO: The protein transition

Food Processing Faraday is to merge with Quotec

Food processing by-products and wastes as potential dust suppressants at mine sites: results from unconfined compressive strength testing

IJERPH, Vol. 18, Pages 5125: Texture-Modified Food for Dysphagic Patients: A Comprehensive Review

Agriculture, Vol. 11, Pages 19: How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention

Sustainability, Vol. 13, Pages 6864: Process Design Guided by Life Cycle Assessment to Reduce Greenhouse Gas-Related Environmental Impacts of Food Processing

Foods, Vol. 11, Pages 760: Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Molecules, Vol. 26, Pages 6519: An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Foods, Vol. 9, Pages 1243: Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Classical and Recent Applications of Membrane Processes in the Food Industry

Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food

Foods, Vol. 10, Pages 2768: Use of Membrane Technologies in Dairy Industry: An Overview

An alternative approach to estimation of the energy efficiency gap in food processing

Foods, Vol. 11, Pages 1456: An Exploration of Listeria Monocytogenes, Its Influence on the UK Food Industry and Future Public Health Strategies

Polymers, Vol. 13, Pages 2561: Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

Foods, Vol. 10, Pages 2030: Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

Emails Show the Meatpacking Industry Drafted an Executive Order to Keep Plants Open

Materials, Vol. 14, Pages 7640: Bioactives from Mushroom: Health Attributes and Food Industry Applications

Applied Sciences, Vol. 12, Pages 1703: Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments.

Kiwi fruit residues from industry processing: study for a maximum phenolic recovery yield

Microorganisms, Vol. 8, Pages 1764: Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments

Nutrients, Vol. 13, Pages 3948: A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients, Vol. 13, Pages 3948: A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Foods, Vol. 11, Pages 499: Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Foods, Vol. 10, Pages 1763: Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses

Sensors, Vol. 22, Pages 115: Can a Byte Improve Our Bite? An Analysis of Digital Twins in the Food Industry

Sensors, Vol. 22, Pages 115: Can a Byte Improve Our Bite? An Analysis of Digital Twins in the Food Industry

Materials, Vol. 15, Pages 2803: Valorization of β-Chitin Extraction Byproduct from Cuttlefish Bone and Its Application in Food Wastewater Treatment

Fermentation, Vol. 6, Pages 122: Exploring the Impact of Lipid-Rich Food Industry Waste Carbon Sources on the Growth of Candida cylindracea DSM 2031

Bacterial biofilm formation on stainless steel in the food processing environment and its health implications

Analysis of temporal gene regulation of Listeria monocytogenes revealed distinct regulatory response modes after exposure to high pressure processing

Foods, Vol. 11, Pages 601: Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Pervasive Listeria monocytogenes are common in Norwegian food chains and associated with increased prevalence of stress survival and resistance determinants

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

Using electro- and alum coagulation technologies for treatment of wastewater from fruit juice industry in New Damietta City, Egypt

Sustainability, Vol. 14, Pages 2323: Does Backward Integration Improve Food Safety of the Tea Industry in China in the Post-COVID-19 Era?

Foods, Vol. 11, Pages 1546: Frozen Vegetable Processing Plants Can Harbour Diverse Listeria monocytogenes Populations: Identification of Critical Operations by WGS

Dry fractionation and functionalisation of cereal side streams for their improved food applicability