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High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice
Publication date: Available online 23 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yanan Li, Yongfu Li, Zhengxing Chen, Lingjuan Bu, Feng Shi, Jinrong Huang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research

Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products
Publication date: Available online 23 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alicia Marín, Juan A. Tudela, Yolanda Garrido, Sofía Albolafio, Natalia Hernández, Silvia Andújar, Ana Allende, Maria I. Gil (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research

The “Pappa di Parma” integrated approach against moderate acute malnutrition
Publication date: Available online 23 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mia Marchini, Alice Rosi, Francesca Giopp, Veronica Lolli, Francesca Scazzina, Eleonora Carini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability
Publication date: Available online 24 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jana Scholliers, Liselot Steen, Ilse Fraeye (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research

Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae
Publication date: Available online 22 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mónica Bueno, Rocío Gallego, Angelica M. Chourio, Elena Ibáñez, Miguel Herrero, Marleny D.A. Saldaña (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 24, 2020 Category: Food Science Source Type: research

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products
Publication date: Available online 18 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): A. Derossi, R. Caporizzi, M.O. Oral, C. Severini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 19, 2020 Category: Food Science Source Type: research

Water release kinetics from soy protein gels and meat analogues as studied with confined compression
Publication date: Available online 17 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Steven H.V. Cornet, Dylan Edwards, Atze Jan van der Goot, Ruud G.M. van der Sman (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 18, 2020 Category: Food Science Source Type: research

Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration
Publication date: Available online 17 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Gokce Iymen, Gizem Tanriver, Yusuf Ziya Hayirlioglu, Onur Ergen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 18, 2020 Category: Food Science Source Type: research

Development of model mouth for food oral processing studies: Present challenges and scopes
Publication date: Available online 16 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sandip Panda, Jianshe Chen, Ofir Benjamin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 17, 2020 Category: Food Science Source Type: research

Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles
Publication date: Available online 15 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xiuping Liang, Jun Yan, Siqi Guo, David Julian McClements, Cuicui Ma, Xuebo Liu, Fuguo Liu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 16, 2020 Category: Food Science Source Type: research

Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility
Publication date: Available online 16 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sophie di Corcia, Claudie Dhuique-Mayer, Manuel Dornier (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 16, 2020 Category: Food Science Source Type: research

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
Publication date: Available online 16 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sonal Chaple, Chaitanya Sarangapani, John Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 16, 2020 Category: Food Science Source Type: research

Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics
Publication date: Available online 16 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Deependra Rajoriya, Sandhya R. Shewale, M.L. Bhavya, H. Umesh Hebbar (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 16, 2020 Category: Food Science Source Type: research

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran
Publication date: Available online 14 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chiara Roye, Hélène Chanvrier, Muriel Henrion, Karlien D.E. Roeck, Yamina D.E. Bondt, Inge Liberloo, Roberto King, Christophe M. Courtin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 14, 2020 Category: Food Science Source Type: research

Pulsed electric field pre-treatment for enhanced bacterial survival after drying: Effect of carrier matrix and strain variability
Publication date: Available online 10 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Evelien M.J. Vaessen, Heidy M.W. den Besten, Kevin M.N. Leito, Maarten A.I. Schutyser (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 12, 2020 Category: Food Science Source Type: research