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Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.)
Publication date: Available online 10 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Y. Singh, M. Cullere, A. Kovitvadhi, P. Chundang, A. Dalle Zotte (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 10, 2020 Category: Food Science Source Type: research

Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere
Publication date: Available online 9 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya Vongkamjan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 9, 2020 Category: Food Science Source Type: research

Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace
Publication date: Available online 9 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yiwen Bao, Lavanya Reddivari, Jen-Yi Huang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 9, 2020 Category: Food Science Source Type: research

Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue
Publication date: Available online 6 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): J.M. Castagnini, E. Iaccheri, U. Tylewicz, M. Dalla Rosa, P. Rocculi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 7, 2020 Category: Food Science Source Type: research

Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp
Publication date: Available online 6 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xin Dong, Jin Wang, Vijaya Raghavan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 7, 2020 Category: Food Science Source Type: research

Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality
Publication date: Available online 3 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Elaine Berger Ceresino, Ramune Kuktaite, Mikael S. Hedenqvist, Hélia Harumi Sato, Eva Johansson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 3, 2020 Category: Food Science Source Type: research

Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic
Publication date: Available online 1 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yang Zhang, Magdalena Zielinska, Sriram K. Vidyarthi, Jin-Hong Zhao, Yu-Peng Pei, Gaofei Li, Zhi-An Zheng, Min Wu, Zhen-Jiang Gao, Hong-Wei Xiao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 1, 2020 Category: Food Science Source Type: research

Tackling obesity: A knowledge-base to enable industrial food reformulation
Publication date: Available online 28 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rania Harastani, Lewis J. James, Janette Walton, Elliot Woolley (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 30, 2020 Category: Food Science Source Type: research

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
Publication date: Available online 29 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Y. Duarte-Correa, A. Díaz-Osorio, J. Osorio-Arias, Paulo J.A. Sobral, O. Vega-Castro (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 30, 2020 Category: Food Science Source Type: research

Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Giovanna Ferrentino, Sebastiano Giampiccolo, Ksenia Morozova, Nabil Haman, Sara Spilimbergo, Matteo Scampicchio (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Khursheed Ahmad Shiekh, Soottawat Benjakul (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Reactive extrusion: A review of the physicochemical changes in food systems
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bindvi Arora, Ashton Yoon, Meena Sriram, Poonam Singha, Syed S.H. Rizvi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

The role of food compounds and emerging technologies on phage stability
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mayra C. García-Anaya, David R. Sepúlveda, Claudio Rios-Velasco, Paul B. Zamudio-Flores, Alma I. Sáenz-Mendoza, Carlos H. Acosta-Muñiz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications
Publication date: Available online 27 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sara Bußler, Harshadrai M. Rawel, Oliver Schlüter (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2020 Category: Food Science Source Type: research

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein and polyphenol-rich juice systems
Publication date: Available online 24 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Anna-Sophie Stübler, Uri Lesmes, Andreas Juadjur, Volker Heinz, Cornelia Rauh, Avi Shpigelman, Kemal Aganovic (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2020 Category: Food Science Source Type: research