Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic
Publication date: Available online 1 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yang Zhang, Magdalena Zielinska, Sriram K. Vidyarthi, Jin-Hong Zhao, Yu-Peng Pei, Gaofei Li, Zhi-An Zheng, Min Wu, Zhen-Jiang Gao, Hong-Wei Xiao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 2, 2020 Category: Food Science Source Type: research

Tackling obesity: A knowledge-base to enable industrial food reformulation
Publication date: Available online 28 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rania Harastani, Lewis J. James, Janette Walton, Elliot Woolley (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 30, 2020 Category: Food Science Source Type: research

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
Publication date: Available online 29 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Y. Duarte-Correa, A. Díaz-Osorio, J. Osorio-Arias, Paulo J.A. Sobral, O. Vega-Castro (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 30, 2020 Category: Food Science Source Type: research

Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Giovanna Ferrentino, Sebastiano Giampiccolo, Ksenia Morozova, Nabil Haman, Sara Spilimbergo, Matteo Scampicchio (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Khursheed Ahmad Shiekh, Soottawat Benjakul (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Reactive extrusion: A review of the physicochemical changes in food systems
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bindvi Arora, Ashton Yoon, Meena Sriram, Poonam Singha, Syed S.H. Rizvi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

The role of food compounds and emerging technologies on phage stability
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mayra C. García-Anaya, David R. Sepúlveda, Claudio Rios-Velasco, Paul B. Zamudio-Flores, Alma I. Sáenz-Mendoza, Carlos H. Acosta-Muñiz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sara Bußler, Harshadrai M. Rawel, Oliver Schlüter (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein and polyphenol-rich juice systems
Publication date: Available online 24 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Anna-Sophie Stübler, Uri Lesmes, Andreas Juadjur, Volker Heinz, Cornelia Rauh, Avi Shpigelman, Kemal Aganovic (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 26, 2020 Category: Food Science Source Type: research

Influence of pulsed and moderate electric field protocols on the reversible permeabilization and drying of Thai basil leaves
Publication date: Available online 24 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Grant Thamkaew, Federico Gómez Galindo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 26, 2020 Category: Food Science Source Type: research

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing
Publication date: Available online 25 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): S.I. Ekonomou, S. Bulut, K.A.G. Karatzas, I.S. Boziaris (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 26, 2020 Category: Food Science Source Type: research

Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties
Publication date: Available online 25 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Carolina Perdomo Lamilla, Sergio R. Vaudagna, Mariana Cap, Anabel Rodriguez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 26, 2020 Category: Food Science Source Type: research

Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
Publication date: Available online 17 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chuan-xiang Cheng, Meng Jia, Yao Gui, Yaqin Ma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste
Publication date: Available online 18 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Antonela Ninčević Grassino, Jelena Ostojić, Vicenzia Miletić, Senka Djaković, Tomislav Bosiljkov, Zoran Zorić, Damir Ježek, Suzana Rimac Brnčić, Mladen Brnčić (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality
Publication date: Available online 17 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sibel Bolek (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Methodology for design of suitable dishes for dysphagic people
Publication date: August 2020Source: Innovative Food Science & Emerging Technologies, Volume 64Author(s): Gorka Merino, Inmaculada Gómez, M. Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 17, 2020 Category: Food Science Source Type: research

Moderate electric fields and ohmic heating as promising fermentation tools
Publication date: Available online 11 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mohsen Gavahian, Brijesh K. Tiwari (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 13, 2020 Category: Food Science Source Type: research

Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures
Publication date: Available online 12 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Huanyu Zheng, GuoSen Yan, Youngsoo Lee, Christina Alcaraz, Susan Marquez, Elvira Gonzalez de Mejia (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 13, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2020Source: Innovative Food Science & Emerging Technologies, Volume 63Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 10, 2020 Category: Food Science Source Type: research

The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce
Publication date: Available online 6 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Andrew Green, Vladimir Popović, Keith Warriner, Tatiana Koutchma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 7, 2020 Category: Food Science Source Type: research

Characterization of 50-ohm radio frequency heating of bulk canola seeds (Brassica napus. L) in a tubular applicator with parallel electrodes and post-treatment quality
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tolen Tombung Moirangthem, Roland Macana, Oon-Doo Baik (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rashmi Prithani, Kshirod Kumar Dash (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, Shinya Fujii (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Publication date: Available online 3 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools
Publication date: Available online 30 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ignacio Muro-Fraguas, Ana Sainz-García, Paula Fernández Gómez, María López, Rodolfo Múgica-Vidal, Elisa Sainz-García, Paula Toledano, Yolanda Sáenz, Mercedes López, Montserrat González-Raurich, Miguel Prieto, Avelino Alvarez-Ordóñez, Ana González-Marcos, Fernando Alba-Elías (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 31, 2020 Category: Food Science Source Type: research

The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment
Publication date: Available online 28 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Myrsini Kakagianni, Christina Chatzitzika, Konstantinos Koutsoumanis, Vasilis P. Valdramidis (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Bio-refinery of insects with Pulsed electric field pre-treatment
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Martina Comiotto Alles, Sergiy Smetana, Oleksii Parniakov, Ivan Shorstkii, Stefan Toepfl, Kemal Aganovic, Volker Heinz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Vanessa Rios de Souza, Vladimir Popović, Simon Bissonnette, Isabel Ros, Lili Mats, Lisa Duizer, Keith Warriner, Tatiana Koutchma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 25, 2020 Category: Food Science Source Type: research

Recent developments in high gravity beer-brewing
Publication date: Available online 22 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Pradeep Puligundla, Daniela Smogrovicova, Chulkyoon Mok, Vijaya Sarathi Reddy Obulam (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

The effect of geometrical modifications on the performance of co-linear chambers for non-thermal radio frequency electric field processing: A numerical study with experimental validation
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Adel Rezaeimotlagh, Pulasthi Serasinghe, Avisena Mohammad Asad, Francisco J. Trujillo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Lactobionic acid as a suitable food preservative for yacon juice
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Caroline Marques, José Pedro Wojeicchowski, Taís Cardoso, Marcos R. Mafra, Marina Leite Mitterer-Daltoé, Maria Lucia Masson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Beatriz Martín-García, Urszula Tylewicz, Vito Verardo, Federica Pasini, Ana María Gómez-Caravaca, Maria Fiorenza Caboni, Marco dalla Rosa (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 23, 2020 Category: Food Science Source Type: research

Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C
Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): In Hee Bang, Ye Eun Kim, Seung Young Lee, Sea C. Min (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach
Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ahmed Raouf Fahmy, Thomas Becker, Mario Jekle (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

Combinatorial optimality of membrane morphology and feedstock during microfiltration of bottle gourd juice
Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sushma Chakraborty, Ramagopal Uppaluri, Chandan Das (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

Methodology for design of texture-modified dishes for dysphagic patients
Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Francisco C. Ibañez, Inmaculada Gómez, Gorka Merino, M. Remedios Marín-Arroyo, María José Beriain (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marcos Andrés Maza, Pereira Carolina, Juan Manuel Martínez, Camargo Alejandra, Ignacio Álvarez, Javier Raso (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: June 2020Source: Innovative Food Science & Emerging Technologies, Volume 62Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research

A methodology for the selection of industrial robots in food handling
Publication date: Available online 18 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Farah Bader, Shahin Rahimifard (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 18, 2020 Category: Food Science Source Type: research

Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape
Publication date: Available online 15 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad, Mehdi Khojastehpour, Mohammadreza Khani, Abbas Rohani, Babak Shokri, Alex Martynenko (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 17, 2020 Category: Food Science Source Type: research

Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties
Publication date: Available online 14 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Shuailing Yang, Guanchen Liu, Daniel M.E. Munk, Zihan Qin, Mikael A. Petersen, Daniel R. Cardoso, Jeanette Otte, Lilia Ahrné (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 16, 2020 Category: Food Science Source Type: research

Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis
Publication date: Available online 14 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): P. Paulsen Thoresen, R. Garcia Álvarez, M. Risa Vaka, T. Rustad, I. Sone, E. Noriega Fernández (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 16, 2020 Category: Food Science Source Type: research

Recovery and purification of potato proteins from potato starch wastewater by hollow fiber separation membrane integrated process
Publication date: Available online 13 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongbin Li, Wenying Shi, Qiyun Du, Rong Zhou, Xianhua Zeng, Haixia Zhang, Xiaohong Qin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 14, 2020 Category: Food Science Source Type: research

Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Parameters
Publication date: June 2020Source: Innovative Food Science & Emerging Technologies, Volume 62Author(s): S.S. Shirkole, R. Jayabalan, P.P. Sutar (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 13, 2020 Category: Food Science Source Type: research

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
Publication date: Available online 11 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): P. Fradinho, A. Oliveira, H. Domínguez, M.D. Torres, I. Sousa, A. Raymundo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2020 Category: Food Science Source Type: research

Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology
Publication date: Available online 11 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Somayeh Taghian Dinani, Peter Kubbutat, Ulrich Kulozik (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2020 Category: Food Science Source Type: research

Beer dealcoholization by forward osmosis diafiltration
Publication date: Available online 7 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alan Ambrosi, Mateus B. Motke, Érica A. Souza-Silva, Cláudia A. Zini, Jeffrey R. McCutcheon, Nilo Sérgio M. Cardozo, Isabel Cristina Tessaro (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 8, 2020 Category: Food Science Source Type: research

Inactivation of vegetative microorganisms by ohmic heating in the kilohertz range – Evaluation of experimental setups and non-thermal effects
Publication date: Available online 7 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Felix Schottroff, Dominik Biebl, Manuel Gruber, Nicole Burghardt, Joane Schelling, Maximilian Gratz, Christoph Schoenher, Henry Jaeger (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 8, 2020 Category: Food Science Source Type: research

Whole processing and use of rice polishings
Publication date: Available online 7 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Shiyu Huang, Gunsriwiang Benchamas, Gangliang Huang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 8, 2020 Category: Food Science Source Type: research