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Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process
Publication date: Available online 12 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Gabriel Monteiro da Silva, Shênia Santos Monteiro, Anastácia Maria M.C.N. André (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 13, 2020 Category: Food Science Source Type: research

In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
Publication date: Available online 3 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): María Janeth Rodríguez-Roque, Begoña De Ancos, Rogelio Sánchez-Vega, Concepción Sánchez-Moreno, Pedro Elez-Martínez, Olga Martín-Belloso (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 4, 2020 Category: Food Science Source Type: research

Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil
Publication date: Available online 3 September 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mehdi Jalali-Jivan, Soleiman Abbasi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 3, 2020 Category: Food Science Source Type: research

Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate
Publication date: Available online 31 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yu Peng, Desak Putu Ariska Pradnya Dewi, Konstantina Kyriakopoulou, Atze Jan van der Goot (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 1, 2020 Category: Food Science Source Type: research

High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters
Publication date: Available online 31 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Agustín Bernasconi, Natalia Szerman, Sergio Vaudagna, Francisco Speroni (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 1, 2020 Category: Food Science Source Type: research

Effect of Cold Atmospheric Plasma Processing on Quality and Shelf-Life of Ready-to-Eat Rocket Leafy Salad
Publication date: Available online 31 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marianna Giannoglou, Panagiota Stergiou, Panagiotis Dimitrakellis, Evangelos Gogolides, Nikolaos G. Stoforos, George Katsaros (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 1, 2020 Category: Food Science Source Type: research

Food Bioactive Small Molecule Databases: Deep Boosting for the Study of Food Molecular Behaviors
Publication date: Available online 30 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zheng-Fei Yang, Ran Xiao, Fei-Jun Luo, Qin-Lu Lin, Defang Ouyang, Wen-Bin Zeng, Jie Dong (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - September 1, 2020 Category: Food Science Source Type: research

Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process
Publication date: Available online 30 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Consuelo Figueroa, Cristian Ramírez, Helena Núñez, Aldonza Jaques, Ricardo Simpson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 31, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: October 2020Source: Innovative Food Science & Emerging Technologies, Volume 65Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 29, 2020 Category: Food Science Source Type: research

Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30
Publication date: Available online 25 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Gözde Konuray, Zerrin Erginkaya (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 26, 2020 Category: Food Science Source Type: research

Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content
Publication date: Available online 25 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Fabiola dos Santos Gouvea, Olga I. Padilla-Zakour, Randy W. Worobo, Bruno M. Xavier, Eduardo H.M. Walter, Amauri Rosenthal (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 26, 2020 Category: Food Science Source Type: research

Afterglow of atmospheric non-thermal plasma for disinfection of lentil seeds from Botrytis Grey Mould
Publication date: Available online 25 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Saeedeh Taheri, Graham Ian Brodie, Dorin Gupta, Mohan V. Jacob (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 26, 2020 Category: Food Science Source Type: research

Aerobic treatment of black ripe olive processing streams to reduce biological contamination
Publication date: Available online 25 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Pedro García-Serrano, Concepción Romero, Antonio de Castro, Pedro García-García, Alfredo Montaño, Eduardo Medina, Manuel Brenes (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 26, 2020 Category: Food Science Source Type: research

Preservation treatment of fresh raspberries by e-beam irradiation
Publication date: Available online 22 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): M.I. Elias, J. Madureira, P.M.P. Santos, M.M. Carolino, F.M.A. Margaça, S. Cabo Verde (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 23, 2020 Category: Food Science Source Type: research

Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing
Publication date: Available online 22 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Irene Fernández-Jalao, Claudia Balderas, Concepción Sánchez-Moreno, Begoña De Ancos (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 23, 2020 Category: Food Science Source Type: research