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Novel and emerging technologies used by the U.S. food processing industry
Publication date: Available online 19 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hanna Khouryieh (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research

Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins
Publication date: Available online 19 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Baozhong Cui, Rong Fan, Chuanyang Ran, Yishun Yao, Ke Wang, Yequn Wang, Hongfei Fu, Xiangwei Chen, Yunyang Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research

Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea
Publication date: Available online 20 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Soo Hwan Suh, Mina K. Kim (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research

New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment
Publication date: Available online 20 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): E. Iaccheri, J.M. Castagnini, M. Dalla Rosa, P. Rocculi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research

Antimicrobial properties of papaya (Vasconcellea pubescens) subjected to low-temperature vacuum dehydration
Publication date: Available online 18 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Antonio Vega-Gálvez, Karina Stucken, Carolina Cantuarias, Francisca Lamas, Vivian García, Alexis Pastén (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research

Mathematical modelling of vacuum ohmic evaporation process
Publication date: Available online 17 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Filiz Icier, Ömer Faruk Cokgezme, Deniz Döner, Damla Bayana, Orhan Kaya, Buse Melek Çabas (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 19, 2020 Category: Food Science Source Type: research

Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation
Publication date: Available online 7 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Débora Tamires Vitor Pereira, Giovani Leone Zabot, Felix Guillermo Reyes Reyes, Amadeu Hoshi Iglesias, Julian Martínez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 17, 2020 Category: Food Science Source Type: research

Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries
Publication date: Available online 14 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N.G. Kuan Rei, Ruijin Yang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 16, 2020 Category: Food Science Source Type: research

Effect of dispersion and ion concentration on radio frequency heating
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kui Xiao, Yali Tang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research

Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Long Chen, Jeyamkondan Subbiah, David Jones, Yanyun Zhao, Jooyeoun Jung (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research

Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongfei Zhang, Hon Luen Seck, Weibiao Zhou (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research

Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ceyda Söbeli, Müge Uyarcan, Semra Kayaardi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research

Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies
Publication date: Available online 9 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hemanta Chutia, Charu Lata Mahanta (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research

Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bart Van Droogenbroeck, Ozan Altin, Eda Coskun, Estelle De Paepe, Ferruh Erdogdu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research

Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): R.I. Castillo-Zamudio, I. Paniagua-Martínez, C. Ortuño-Cases, M.A. García-Alvarado, V. Larrea, J. Benedito (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research