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The botanical sources, entomological proteome and antibiotic properties of wild honey
Publication date: Available online 7 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wenchao Yang, Min Shen, Haiou Kuang, Xiaoqing Liu, Chuang Zhang, Yuanyuan Tian, Xiaoqing Miao, Xiaolan Xu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 9, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: December 2020Source: Innovative Food Science & Emerging Technologies, Volume 66Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 7, 2020 Category: Food Science Source Type: research

Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes
Publication date: Available online 5 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Henock Woldemichael Woldemariam, Martina Kießling, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Töpfl, Kemal Aganovic (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 6, 2020 Category: Food Science Source Type: research

Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea
Publication date: Available online 5 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Qinghua Yang, Yan Luo, Honglu Wang, Jing Li, Xiaoli Gao, Jinfeng Gao, Baili Feng (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 5, 2020 Category: Food Science Source Type: research

An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls
Publication date: Available online 5 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Renata Fialho Teixeira, Laís Benvenutti, Vivian Maria Burin, Trilicia Margarida Gomes, Sandra Regina Salvador Ferreira, Acácio Antonio Ferreira Zielinski (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 5, 2020 Category: Food Science Source Type: research

Copper release from nano‑copper/polypropylene composite films to food and the forms of copper in food simulants
Publication date: Available online 3 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yu-Jie Shi, Magdalena Wrona, Chang-Ying Hu, Cristina Nerín (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 4, 2020 Category: Food Science Source Type: research

Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein
Publication date: Available online 3 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xiaohong He, Jun Chen, Xuemei He, Zhi Feng, Changhong Li, Wei Liu, Taotao Dai, Chengmei Liu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 3, 2020 Category: Food Science Source Type: research

Study of continuous cake pre-baking in a rectangular channel using ohmic heating
Publication date: Available online 30 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Monique Khodeir, Olivier Rouaud, Anthony Oge, Vanessa Jury, Patricia L.E. Bail, Alain L.E. Bail (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 2, 2020 Category: Food Science Source Type: research

Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice
Publication date: Available online 30 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Gökçen Baykuş, Merve Pelvan Akgün, Sevcan Unluturk (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 30, 2020 Category: Food Science Source Type: research

Anti-Listeria monocytogenes biofilm mechanism of cold nitrogen plasma
Publication date: Available online 27 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Haiying Cui, Hong Li, Mohamed A. Abdel-Samie, Duraiarasan Surendhiran, Lin Lin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 29, 2020 Category: Food Science Source Type: research

Food and salt structure design for salt reducing
Publication date: Available online 25 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cuixia Sun, Xuelian Zhou, Zining Hu, Wei Lu, Yiguo Zhao, Yapeng Fang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 25, 2020 Category: Food Science Source Type: research

Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing
Publication date: Available online 25 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wentao Zhang, Liya Liang, Xin Pan, Fei Lao, Xiaojun Liao, Jihong Wu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 25, 2020 Category: Food Science Source Type: research

Reconstituting infant formula powder using a collaborative robot ‘CoBoT’ to mimic human biomechanical movements
Publication date: Available online 23 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): N. O'Shea, D. Kennedy, J.T. Tobin, M.A. Fenelon (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 24, 2020 Category: Food Science Source Type: research

Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameter, energy consumption, and shelf-life determination
Publication date: Available online 23 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Asaad Rehman Al-Hilphy, Alaa Riyadh Abdulstar, Mohsen Gavahian (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 23, 2020 Category: Food Science Source Type: research

Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study
Publication date: Available online 23 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sitian Zhang, Weijuan Huang, Ehsan Feizollahi, M.S. Roopesh, Lingyun Chen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 23, 2020 Category: Food Science Source Type: research