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Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools
Publication date: Available online 30 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ignacio Muro-Fraguas, Ana Sainz-García, Paula Fernández Gómez, María López, Rodolfo Múgica-Vidal, Elisa Sainz-García, Paula Toledano, Yolanda Sáenz, Mercedes López, Montserrat González-Raurich, Miguel Prieto, Avelino Alvarez-Ordóñez, Ana González-Marcos, Fernando Alba-Elías (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 31, 2020 Category: Food Science Source Type: research

The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment
Publication date: Available online 28 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Myrsini Kakagianni, Christina Chatzitzika, Konstantinos Koutsoumanis, Vasilis P. Valdramidis (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Bio-refinery of insects with Pulsed electric field pre-treatment
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Martina Comiotto Alles, Sergiy Smetana, Oleksii Parniakov, Ivan Shorstkii, Stefan Toepfl, Kemal Aganovic, Volker Heinz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
Publication date: Available online 29 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 29, 2020 Category: Food Science Source Type: research

Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
Publication date: Available online 23 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Vanessa Rios de Souza, Vladimir Popović, Simon Bissonnette, Isabel Ros, Lili Mats, Lisa Duizer, Keith Warriner, Tatiana Koutchma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 24, 2020 Category: Food Science Source Type: research