FOOD INDUSTRY AND ITS IMPORTANCE

Pahlavon Axmedov

Zenodo (CERN European Organization for Nuclear Research)

Food industry

The food industry represents one of the most essential sectors of the global economy, linking agricultural production with processing, distribution, and consumption. This article analyzes the...

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2026Scientific literature Open Access

NEW APPROACHES IN CHEMICAL ENGINEERING AND EDUCATION

Kuddis Büyükakıllı

Journal of the Turkish Chemical Society Section B Chemical Engineering

Sustainability

This study explores the definition, brief history, development trajectory, societal duties, and contributions to technological developments of chemical science and chemical engineering. It also...

Research Library

FOOD INDUSTRY AND ITS IMPORTANCE

NEW APPROACHES IN CHEMICAL ENGINEERING AND EDUCATION

Food Processing

FOOD INDUSTRY AND ITS IMPORTANCE

Recent Progress in Indicator Films and Their Applications in Intelligent Food Packaging

Smart Packaging: Opportunities and Challenges

Editorial to the article collection for the CIBIA XIV international conference: food engineering in support of sustainable processes, food safety, and innovation for industry

Building Resilient and Sustainable Food Systems Through Advances in Food Chemistry and Nanotechnology

Research Progress of 3D Printing Biosensors to Address Challenges of Food Quality and Safety, Agricultural Monitoring, and Intelligent Health Monitoring

Rapid Detection of Salmonella and Listeria monocytogenes in Fresh Beef Using Loop-Mediated Isothermal Amplification.

Novel Thermal and Non-thermal Technologies towards Sustainability and Microbiological Food Safety and Quality

A green self-assembled hydrogel developed from glycyrrhizic acid and berberine for shelf-life extension and flavor quality preservation of strawberry fruits.

Enhancing nutritional yeast-derived meaty flavours with multi-task Bayesian optimisation.

Allergenicity Assessment of Plant-Derived Sweet Proteins-In Silico, In Vitro, In Vivo, and Clinical Approach: A Systematic Review.

Effects of Sweeteners and Cinnamon Flavor on Oral Nicotine Choice Behaviors.

Erythritol, sucrose, and sucralose elicit similar reward responses after flavor preference learning in healthy humans.

Characterisation of off-flavour compounds and their sensory impact on Lupinus angustifolius L.: Special emphasis on volatile markers of green, grassy, and beany aroma notes and bitter taste.

Systematic Assessment of Flavor Cues and Additives in Cigarettes and Heated Tobacco Products in Korea: Cross-Sectional Surveillance Study.

EEG signal recognition of flavor perception in rapeseed oil from different processing techniques.

Effects of defatting treatments on flavor components and lipid characteristics in bowl-steamed Tan lamb: A comprehensive investigation based on lipidomics and multi-platform flavor analysis.

Fermentation of dry- and wet-extruded pea protein texturates for flavor development.

The concentration-dependent impact of quorum-sensing signal molecule 2-phenylethanol on the flavor metabolite profile of Lactiplantibacillus pentosus 1 in a simulated sour fish system.

Aspartame enhances innate immunity and extends lifespan in Caenorhabditis elegans via autophagy pathway.

Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains.

Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis.

Environmentally-relevant concentrations of dissolved sucralose affect gas exchange, chlorophyll content, and flowering hue of three North American prairie species.

Neuro-sensory evaluation of citrus flavors: A hierarchical spatial fusion approach for emotion-driven food innovation.

sweelin&#xae;, a novel sweet protein, does not affect blood glucose and insulin levels - a double-blind, crossover, randomized study.

Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors.

Origin of Fresh Mushroom Off-Flavor Markers in Musts and Wines: Linoleic Acid and Glycosidic Precursors as Two Potential Reservoirs.

A benchmark UPLC-based method for concurrent analysis of seventeen Stevia rebaudiana metabolites (steviol, isosteviol, and fifteen steviol glycosides) in a single analytical run and its implementation in diverse products.

Grape pomace as a natural preservative: Metabolomics insights into lipid oxidation inhibition and flavor stability in beef.

Synergistic inhibition of advanced glycation end products and enhancement of flavor by the combination of oligomeric proanthocyanidins and glycated yeast proteins.

Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves (Brassica juncea var. multiceps) pickle.

Plant-Based Polymers in Food Packaging Industry Application

Electrostatic Coating of Dairy Products: A Modern Tool for Food Quality and Shelf-Life Enhancement

Nanotechnology for functional food development

Nanotechnology in Food Spoilage Prevention

Nanotechnology in the Food Industry

Entrepreneurship Scope in Food Processing Engineering and Technology: Future Trends and Opportunities

Emerging Energy-Efficient Technologies for Food Preservation, Safety Enhancement and Carbon Footprint Reduction

Printing Technology-Enabled Intelligent Packaging for Food Quality and Safety Monitoring: A Review

Key Points on Technologies Usage for a Proper Food Production

Application of nanoscience and technology for increasing the shelf life of seeds and fruits of horticulture crops

High-voltage electrostatic field technology in food processing and preservation: mechanisms, applications, and emerging innovations

THE ROLE OF STEM EDUCATION IN ADVANCING RAILWAY ENGINEERING SOLUTIONS FOR AGRICULTURAL SUSTAINABILITY AND FOOD SECURITY

Antimicrobial food packaging materials: a comprehensive review of innovations, challenges, and future applications

3D Printing, Corrosion, Surface Treatment, Technology for Food Security and Waste Recycling

Applications for Artificial Intelligence in Food and Dairy Science: Advancing Food Quality and Safety: A Review

Introduction to Current Perspectives in Food Science

sweelin®, a novel sweet protein, does not affect blood glucose and insulin levels - a double-blind, crossover, randomized study.