Innovative Food Science and Emerging Technologies This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Plant-based beverages: Ecofriendly technologies in the production process
Publication date: Available online 13 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Camila Benedetti Penha, Vinícius De Paola Santos, Paula Speranza, Louise Emy Kurozawa (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 13, 2021 Category: Food Science Source Type: research

Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma
Publication date: Available online 9 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Edward Bormashenko, Yelena Bormashenko, Irina Legchenkova, Necla Mine Eren (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 11, 2021 Category: Food Science Source Type: research

Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice
Publication date: Available online 10 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Doan Nhu Khue, Lai Quoc Dat, Le Thi Kim Phung, Le Nhat Tam (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 11, 2021 Category: Food Science Source Type: research

Rapeseed protein concentrate as a potential ingredient for meat analogues
Publication date: Available online 8 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wanqing Jia, Nicolas Curubeto, Elvira Rodriguez-Alonso, Julia Keppler, Atze Jan van der Goot (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 8, 2021 Category: Food Science Source Type: research

Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture
Publication date: Available online 8 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xinting Ding, Jiakai Liu, Xiufang Xiong, Shaojin Wang, Xingshu Li (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 8, 2021 Category: Food Science Source Type: research

Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
Publication date: Available online 6 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Raimondo Gaglio, Marcella Barbera, Luisa Tesoriere, Andrea Osimani, Gabriele Busetta, Michele Matraxia, Alessandro Attanzio, Ignazio Restivo, Lucia Aquilanti, Luca Settanni (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 7, 2021 Category: Food Science Source Type: research

An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
Publication date: Available online 6 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): J. Ortiz-Solà, I. Viñas, I. Aguiló-Aguayo, G. Bobo, M. Abadias (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 7, 2021 Category: Food Science Source Type: research

PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel
Publication date: Available online 6 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ronaldo E. Mello, Alessia Fontana, Antonio Mulet, Jefferson Luiz G. Correa, Juan A. Cárcel (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 7, 2021 Category: Food Science Source Type: research

Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
Publication date: Available online 3 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Franco Pedreschi, Alicia Ferrera, Andrea Bunger, Fernanda Alvarez, Nils L. Huamán-Castilla, María S. Mariotti-Celis (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 4, 2021 Category: Food Science Source Type: research

Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model
Publication date: Available online 2 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Reza Atraki, Maryam Azizkhani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 2, 2021 Category: Food Science Source Type: research

The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
Publication date: Available online 2 July 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sumiyo Kanafusa, Elisabeth Uhlig, Kunihiko Uemura, Federico Gómez Galindo, Åsa Håkansson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 2, 2021 Category: Food Science Source Type: research

Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods
Publication date: Available online 30 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yujun Hao, Yuxiao Mao, Lixia Hou, Shaojin Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 2, 2021 Category: Food Science Source Type: research

Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Publication date: Available online 29 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Amir Amiri, Parisa Sharifian, Naghmeh Morakabati, Alireza Mousakhani-Ganjeh, Maryamalsaddat Mirtaheri, Azadeh Nilghaz, Yi-gong Guo, Anubhav Pratap-Singh (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 1, 2021 Category: Food Science Source Type: research

Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi
Publication date: Available online 29 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ouyang Zheng, Shuai Luo, Qinxiu Sun, Shucheng Liu, Shuai Wei, Qiuyu Xia, Hongwu Ji, Jiming Hao, Chujin Deng (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 1, 2021 Category: Food Science Source Type: research

Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins
Publication date: Available online 26 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lionel Dumoulin, Nicolas Jacquet, Paul Malumba, Aurore Richel, Christophe Blecker (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2021 Category: Food Science Source Type: research