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Microwave vacuum drying of foods with temperature control by power modulation
Publication date: Available online 28 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ricardo L. Monteiro, Aline L. Gomide, Jade V. Link, Bruno A.M. Carciofi, João B. Laurindo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 29, 2020 Category: Food Science Source Type: research

Experimental and computational analysis of microbial inactivation in a solid by Ohmic heating using pulsed electric fields
Publication date: Available online 24 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): M.Á. Ariza-Gracia, M.P. Cabello, G. Cebrián, B. Calvo, I. Álvarez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 24, 2020 Category: Food Science Source Type: research

New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates
Publication date: October 2020Source: Innovative Food Science & Emerging Technologies, Volume 65Author(s): Britta Graf, Theresa Kapfer, Fabian Ostertag, Jörg Hinrichs (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 24, 2020 Category: Food Science Source Type: research

Concentration of apple juice using CO2 gas hydrate technology to higher sugar contents
Publication date: Available online 22 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): T. Claßen, M. Jaeger, S. Loekman, B. Gatternig, C. Rauh, A. Delgado (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 24, 2020 Category: Food Science Source Type: research

Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle
Publication date: Available online 23 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tanyaradzwa E. Mungure, Mustafa M. Farouk, E. John Birch, Alan Carne, Maryann Staincliffe, Ian Stewart, Alaa El-Din A. Bekhit (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 24, 2020 Category: Food Science Source Type: research

Time domain nuclear magnetic resonance (TD-NMR) to evaluate the effect of potato cell membrane electroporation
Publication date: Available online 20 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ileana Menegazzo, Stefano Mammi, Paolo Sgarbossa, Alessandra Bartolozzi, Mirto Mozzon, Roberta Bertani, Michele Forzan, Raji Sundararajan, Elisabetta Sieni (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 22, 2020 Category: Food Science Source Type: research

Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon
Publication date: Available online 16 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jiaheng Li, Jiyong Shi, Xiaowei Huang, Xiaobo Zou, Zhihua Li, Di Zhang, Wen Zhang, Yiwei Xu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 17, 2020 Category: Food Science Source Type: research

New experimental set-up for testing microwave technology to continuously heat fouling sensitive food products like milk concentrates
Publication date: Available online 16 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Britta Graf, Theresa Kapfer, Fabian Ostertag, Jörg Hinrichs (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 17, 2020 Category: Food Science Source Type: research

Short-term capture-based aquaculture of Atlantic cod (Gadus morhua L.) generates good physicochemical properties and high sensory quality during frozen storage
Publication date: Available online 14 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jonas Steenholdt Sørensen, Niels Bøknæs, Ole Mejlholm, Karsten Heia, Paw Dalgaard, Flemming Jessen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 15, 2020 Category: Food Science Source Type: research

The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice
Publication date: Available online 11 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Katarzyna Rybak, Katarzyna Samborska, Aleksandra Jedlinska, Oleksii Parniakov, Malgorzata Nowacka, Dorota Witrowa-Rajchert, Artur Wiktor (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 13, 2020 Category: Food Science Source Type: research

Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)
Publication date: Available online 9 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, Roberto Lemus-Mondaca, Raúl Cañas-Sarazúa, Gipsy Tabilo-Munizaga (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research

Three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from rice bran
Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hong Wang, Haoyuan Geng, Jun Chen, Xu Wang, Dan Li, Tong Wang, Dianyu Yu, Liqi Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ruijie Shi, Yue Liu, Jialun Hu, Hao Gao, Abdul Qayum, Akhunzada Bilawal, G. Munkh-Amgalan, Zhanmei Jiang, Juncai Hou (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research

Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: Meat ratio
Publication date: Available online 10 July 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 - July 10, 2020 Category: Food Science Source Type: research

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Verónica García Arteaga, Marijose Apéstegui Guardia, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research