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Conductive drying methods for producing high-quality restructured pineapple-starch snacks
Publication date: Available online 27 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Raquel da Silva Simão, Jaqueline Oliveira de Moraes, Ricardo Lemos Monteiro, Ana Lúcia Schaidt, Bruno Augusto Mattar Carciofi, João Borges Laurindo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 29, 2021 Category: Food Science Source Type: research

Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking
Publication date: Available online 26 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lucie G. Moens, Wenzi Huang, Ann M. Van Loey, Marc E.G. Hendrickx (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 27, 2021 Category: Food Science Source Type: research

Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content
Publication date: Available online 25 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chang He, Min Zhang, Sakamon Devahastin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 26, 2021 Category: Food Science Source Type: research

Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin
Publication date: Available online 24 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cassia Galves, Giovanni Galli, Cristiane Grella Miranda, Louise Emy Kurozawa (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 24, 2021 Category: Food Science Source Type: research

Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities
Publication date: Available online 24 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Grazielle Oliveira, Caroline Marques, Anielle de Oliveira, Amanda de Almeida dos Santos, Wanderlei do Amaral, Rafael Porto Ineu, Fernanda Vitória Leimann, Ana Paula Peron, Luciana Igarashi-Mafra, Marcos R. Mafra (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 24, 2021 Category: Food Science Source Type: research

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines
Publication date: Available online 24 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mylene Ross Arcena, Sze Ying Leong, Stephanie Then, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Biniam Kebede, Patrick Silcock, Indrawati Oey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 24, 2021 Category: Food Science Source Type: research

Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study
Publication date: Available online 23 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Rohit Srivastava, Mathieu Mantelet, Anne Saint-Eve, Jean-Luc Gennisson, Frédéric Restagno, Isabelle Souchon, Vincent Mathieu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 23, 2021 Category: Food Science Source Type: research

Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
Publication date: June 2021Source: Innovative Food Science & Emerging Technologies, Volume 70Author(s): Antonio Derossi, Rossella Caporizzi, Maddalena Paolillo, Mehmet Onur Oral, Carla Severini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 23, 2021 Category: Food Science Source Type: research

Ultrafiltration for recovery of rice protein: Fouling analysis and technical assessment
Publication date: June 2021Source: Innovative Food Science & Emerging Technologies, Volume 70Author(s): Ngoc Thuc Trinh Doan, Quoc Dat Lai (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 19, 2021 Category: Food Science Source Type: research

High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins
Publication date: Available online 17 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marco Faieta, Lilia Neri, Alessandro Di Michele, Carla D. Di Mattia, Paola Pittia (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 18, 2021 Category: Food Science Source Type: research

Drawing the scientific landscape of 3D Food Printing; Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
Publication date: Available online 15 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): R. Derossi, Caporizzi Rossella, M. Paolillo, M.O. Oral, C. Severini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 15, 2021 Category: Food Science Source Type: research

Effects of different antioxidants on quality of meat patties treated with in-package cold plasma
Publication date: June 2021Source: Innovative Food Science & Emerging Technologies, Volume 70Author(s): Yue Gao, Hung-Yueh Yeh, Brian Bowker, Hong Zhuang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 15, 2021 Category: Food Science Source Type: research

Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel
Publication date: Available online 10 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mylene Anwar, Greeshma Babu, Alaa El-Din Bekhit (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 11, 2021 Category: Food Science Source Type: research

Retraction Notice to “Corrigendum to “Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae”” Innovative Food Science and Emerging Technologies 60 (2020) 102319
Publication date: Available online 8 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Martín P. Caporgno, Lukas Böcker, Christina Müssner, Eric Stirnemann, Iris Haberkorn, Horst Adelmann, Stephan Handschin, Erich J. Windhab, Alexander Mathys (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 9, 2021 Category: Food Science Source Type: research

Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change
Publication date: Available online 8 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yingjie Tang, Yinuo Jiang, Pu Jing, Shunshan Jiao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 9, 2021 Category: Food Science Source Type: research