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Combined high pressure and heat treatment effectively disintegrates spore membranes and inactivates Alicyclobacillus acidoterrestris spores in acidic fruit juice beverage
Publication date: Available online 6 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Thi Song Van Luong, Catherine Moir, P. Scott Chandry, Terry Pinfold, Sandra Olivier, Véronique Broussolle, John P. Bowman (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 7, 2020 Category: Food Science Source Type: research

Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
Publication date: Available online 2 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mariona Gil i Cortiella, Cristina Úbeda, José Ignacio Covarrubias, Álvaro Peña-Neira (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 3, 2020 Category: Food Science Source Type: research

Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review
Publication date: Available online 3 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Adil A.M. Omara, Abubaker A.M. Mohammedali (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 3, 2020 Category: Food Science Source Type: research

Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing
Publication date: Available online 2 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Servent Adrien, A.P. Abreu Fernando, Dhuique-Mayer Claudie, Belleville Marie-Pierre, Dornier Manuel (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 3, 2020 Category: Food Science Source Type: research

Industrial relevance of Tamarindus indica L. by-products as source of valuable active metabolites
Publication date: Available online 2 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Camila Mota Martins, Diego Márlon Ferro, Edy Sousa de Brito, Sandra Regina Salvador Ferreira (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 3, 2020 Category: Food Science Source Type: research

Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zehra Kaya, Sevcan Unluturk, Olga Martin-Belloso, Robert Soliva-Fortuny (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 2, 2020 Category: Food Science Source Type: research

Eulerian-Lagrangian finite element modelling of food flow-fracture in the stomach to engineer digestion
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): C.G. Skamniotis, Cathrina H. Edwards, Serafim Bakalis, Gary Frost, M.N. Charalambides (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 2, 2020 Category: Food Science Source Type: research

Saving energy on meat air convection drying with pulsed electric field coupled to mechanical press water removal
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Supratim Ghosh, Amichai Gillis, Klimentiy Levkov, Edward Vitkin, Alexander Golberg (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - October 2, 2020 Category: Food Science Source Type: research

Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation
Publication date: Available online 29 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kunlanan Puprasit, Doonyapong Wongsawaeng, Kanokwan Ngaosuwan, Worapon Kiatkittipong, Suttichai Assabumrungrat (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 30, 2020 Category: Food Science Source Type: research

A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wenchao Liu, Min Zhang, Benu Adhikari, Jingjing Chen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 30, 2020 Category: Food Science Source Type: research

Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongyi Jiang, Bo Ling, Xu Zhou, Shaojin Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 30, 2020 Category: Food Science Source Type: research

Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yanhong Bi, Xuewen Chi, Rui Zhang, Yihui Lu, Zhaoyu Wang, Qing Dong, Chengxin Ding, Rongling Yang, Ling Jiang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 30, 2020 Category: Food Science Source Type: research

Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification
Publication date: Available online 30 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Panić Manuela, Saša Drakula, Giancarlo Cravotto, Robert Verpoorte, Mirjana Hruškar, Ivana Radojčić Redovniković, Kristina Radošević (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 30, 2020 Category: Food Science Source Type: research

Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava
Publication date: Available online 17 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Louise Iara Gomes de Oliveira, Kataryne Árabe Rimá de Oliveira, Eliton Souto de Medeiros, André Ulisses Dantas Batista, Marta Suely Madruga, Marcos dos Santos Lima, Evandro Leite de Souza, Marciane Magnani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 18, 2020 Category: Food Science Source Type: research

Effect of pore characteristics on oil absorption behavior during frying of potato chips
Publication date: Available online 12 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jin Zhang, Ying Liu, Liuping Fan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 13, 2020 Category: Food Science Source Type: research