Innovative Food Science and Emerging Technologies Innovative Food Science and Emerging Technologies RSS feedThis 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.

Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing
Publication date: Available online 26 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Uta Schnabel, Martina Balazinski, Robert Wagner, Jörg Stachowiak, Daniela Boehm, Mathias Andrasch, Paula Bourke, Jörg Ehlbeck (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2021 Category: Food Science Source Type: research

Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
Publication date: Available online 27 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Shubham Kapoor, Manan Preet Singh, Hamed Vatankhah, Gaurav Kr Deshwal, Hosahalli S. Ramaswamy (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 28, 2021 Category: Food Science Source Type: research

Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization
Publication date: Available online 24 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ahmed Raouf Fahmy, Laura Sophie Amann, Andreas Dunkel, Oliver Frank, Corinna Dawid, Thomas Hofmann, Thomas Becker, Mario Jekle (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2021 Category: Food Science Source Type: research

Effects of incorporating different kinds of peptides on the foaming properties of egg white powder
Publication date: Available online 24 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tingting Tang, Huaying Du, Shuaishuai Tang, Yan Jiang, Yonggang Tu, Mingwen Hu, Mingsheng Xu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 25, 2021 Category: Food Science Source Type: research

Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom
Publication date: Available online 18 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jin Zhang, Xiaojie Yu, Baoguo Xu, Abu ElGasim A. Yagoub, Abdullateef Taiye Mustapha, Cunshan Zhou (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 20, 2021 Category: Food Science Source Type: research

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
Publication date: Available online 18 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Valérie Guénard-Lampron, Marine Masson, Ophélia Leichtnam, David Blumenthal (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 19, 2021 Category: Food Science Source Type: research

Influence of the sample loading on the contribution of competitive effects for granular starch exposed to radio-frequency plasma
Publication date: Available online 15 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mirela Braşoveanu, Monica R. Nemţanu, Dorina Ticoș (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 16, 2021 Category: Food Science Source Type: research

Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect
Publication date: Available online 15 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): B.R. Böger, L.B. Acre, M.C. Viegas, L.E. Kurozawa, M.T. Benassi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 16, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: July 2021Source: Innovative Food Science & Emerging Technologies, Volume 71Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 13, 2021 Category: Food Science Source Type: research

Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes
Publication date: July 2021Source: Innovative Food Science & Emerging Technologies, Volume 71Author(s): Carolina Perdomo Lamilla, Sergio R. Vaudagna, Stella M. Alzamora, Marina Mozgovoj, Anabel Rodriguez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 10, 2021 Category: Food Science Source Type: research

Parameters affecting the printability of 3D-printed processed cheese
Publication date: Available online 7 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Megan M. Ross, Shane V. Crowley, Suzanne Crotty, Jorge Oliveira, Alan P. Morrison, Alan L. Kelly (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 9, 2021 Category: Food Science Source Type: research

Encapsulation of curcumin using grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles
Publication date: Available online 4 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mohammad Ghobadi, Arash Koocheki, Mohammad Javad Varidi, Mehdi Varidi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 5, 2021 Category: Food Science Source Type: research

Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
Publication date: Available online 4 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Manoj J. Dev, Aniruddha B. Pandit, Rekha S. Singhal (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 5, 2021 Category: Food Science Source Type: research

A novel drying system – Simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD
Publication date: Available online 4 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sebahattin Serhat Turgut, Erdoğan Küçüköner, Aberham Hailu Feyissa, Erkan Karacabey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 5, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: June 2021Source: Innovative Food Science & Emerging Technologies, Volume 70Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 4, 2021 Category: Food Science Source Type: research