Innovative Food Science and Emerging Technologies This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Influence of pulsed and moderate electric field protocols on the reversible permeabilization and drying of Thai basil leaves
Publication date: Available online 24 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Grant Thamkaew, Federico Gómez Galindo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2020 Category: Food Science Source Type: research

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing
Publication date: Available online 25 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): S.I. Ekonomou, S. Bulut, K.A.G. Karatzas, I.S. Boziaris (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2020 Category: Food Science Source Type: research

Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties
Publication date: Available online 25 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Carolina Perdomo Lamilla, Sergio R. Vaudagna, Mariana Cap, Anabel Rodriguez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2020 Category: Food Science Source Type: research

Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
Publication date: Available online 17 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chuan-xiang Cheng, Meng Jia, Yao Gui, Yaqin Ma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste
Publication date: Available online 18 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Antonela Ninčević Grassino, Jelena Ostojić, Vicenzia Miletić, Senka Djaković, Tomislav Bosiljkov, Zoran Zorić, Damir Ježek, Suzana Rimac Brnčić, Mladen Brnčić (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality
Publication date: Available online 17 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sibel Bolek (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 18, 2020 Category: Food Science Source Type: research

Methodology for design of suitable dishes for dysphagic people
Publication date: August 2020Source: Innovative Food Science & Emerging Technologies, Volume 64Author(s): Gorka Merino, Inmaculada Gómez, M. Remedios Marín-Arroyo, María José Beriain, Francisco C. Ibañez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 16, 2020 Category: Food Science Source Type: research

Moderate electric fields and ohmic heating as promising fermentation tools
Publication date: Available online 11 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mohsen Gavahian, Brijesh K. Tiwari (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 13, 2020 Category: Food Science Source Type: research

Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures
Publication date: Available online 12 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Huanyu Zheng, GuoSen Yan, Youngsoo Lee, Christina Alcaraz, Susan Marquez, Elvira Gonzalez de Mejia (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 13, 2020 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2020Source: Innovative Food Science & Emerging Technologies, Volume 63Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 10, 2020 Category: Food Science Source Type: research

The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce
Publication date: Available online 6 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Andrew Green, Vladimir Popović, Keith Warriner, Tatiana Koutchma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 7, 2020 Category: Food Science Source Type: research

Characterization of 50-ohm radio frequency heating of bulk canola seeds (Brassica napus. L) in a tubular applicator with parallel electrodes and post-treatment quality
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tolen Tombung Moirangthem, Roland Macana, Oon-Doo Baik (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rashmi Prithani, Kshirod Kumar Dash (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties
Publication date: Available online 2 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, Shinya Fujii (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research

Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Publication date: Available online 3 June 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 3, 2020 Category: Food Science Source Type: research