Shamsedin Mahdi Hassan, Maslah Mahamed Duale, Ziad Ahmed and Hassen Mahamed Jerar

The field of food technology has undergone significant transformation recently, driven by advancements in scientific research and technological innovation. This review provides a comprehensive overview of the latest developments in food technology, focusing on key innovations, their applications, and potential future trends.

Kunal Soga, Dipika Mal, Aparajita Bhasin, Vishal Thakur, Shekhar Suman and Vidushi Dhaliwal

Cookies is a baked item that is beloved by people of all ages. They are mostly made from refined wheat flour, sugar, and butter, resulting in a high amount of carbohydrates and fats. Considering the ever-rising demand of the functional foods, the aim of study was to develop cookies enriched with beetroot in order to improve their nutritional, physico-chemical, polyphenolic, and textural characteristics The beetroot cookies were formulated in five variations which is BC0, BC1, BC2, BC3, and BC4 having a corresponding beetroot content of 0%, 5%, 10%, 15%, and 20%, respectively.

Mahamed Dol Ateye, Abdulkarim Mohammed Ali, Shamsedin Mahdi Hassan and Abdirahman Ahmed Hassan

Foodborne illnesses pose significant risks to public health, leading to substantial morbidity and mortality worldwide. This study aimed to evaluate safe food handling practices among food handlers in Gode town, aiming to identify associated factors.

Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva

Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat.

Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Ramina Moalemzadeh Ansari, Afsaneh Morshedi and Marcos Eduardo Valdes

Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultaneous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption.

Gopinath Mummaleti and Fanbin Kong

This review explores the pervasive presence of micro and nano plastics (MNPs) in the food chain, elucidating their diverse sources, distribution, and potential health impacts. MNPs, originating from macro plastic fragmentation, shedding of microfibers (MFs), and industrial activities, enter the food chain through soil and water contamination, affecting aquatic organisms and human health via food consumption.

Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi
In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.

Arunee Simaratanamongkol, Isaya Thaveesangsakulthai, Chadin Kulsing and Thumnoon Nhujak
Different automated headspace microextraction techniques were employed prior to analysis with gas chromatography-mass spectrometry (GC-MS) for profiling volatile organic compounds (VOCs) in Thai green curry paste: static headspace (SHS), headspace solid-phase microextraction (HS-SPME), and dynamic headspace (DHS) adsorption of VOCs onto Tenax materials with thermal desorption.

Ahmad Shakerardekani, Fahimeh Kordi and Afsaneh Morshedi
Separation of oil is one of the most important problems of pistachio halva. In this study, carotino oil (0, 1.5, and 3%) and monodiglyceride (0, 1, and 2%) were used to reduce oil separation from pistachio halva texture. The control halva, and the halva containing 2% monodiglyceride showed the highest and lowest oil separation for 8 weeks storage, respectively.

Cristina Muñoz-Shugulí, Kerly Villegas and Cristian Patiño Vidal
Beef is one of the main nutritional sources to people, and its consumption is highly dependent on its sensory characteristics. Changes to the textural and flavor properties of this food can affect the acceptability by consumers. The aim of this work was to develop a condiment containing ficin with the ability to improve the sensory characteristics of beef.