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Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time
Publication date: Available online 9 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Huijuan Yang, Lihong Chen, Honggang Tang, Haifeng Wang, Jin Zhang, Chaogen Xiao, Fei Tao, Guangtian Cao, Qing Shen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 9, 2021 Category: Food Science Source Type: research

Impact of sonication on slurry shear -thinning of protein from sea cucumber (Apostichopus japonicus): Proteolytic reaction kinetics, thermodynamics, and conformational modification
Publication date: Available online 7 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Janet Quaisie, Haile Ma, Guo Yiting, Jamila Akter Tuly, Igbokwe Chidimma Juliet, Xueli Zhang, John-Nelson Ekumah, Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Sun Nianzhen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 8, 2021 Category: Food Science Source Type: research

From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties
Publication date: Available online 2 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): A. Derossi, M. Francavilla, M. Monteleone, R. Caporizzi, C. Severini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 3, 2021 Category: Food Science Source Type: research

Hydrodynamic cavitation: Process opportunities for ice-cream formulations
Publication date: Available online 2 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jae Young Sim, Maryam Enteshari, Kaavya Rathnakumar, Sergio I. Martínez-Monteagudo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 2, 2021 Category: Food Science Source Type: research

Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure
Publication date: Available online 31 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jeong Un Kim, Hafiz Muhammad Shahbaz, Jinho Cho, Hyunah Lee, Jiyong Park (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 1, 2021 Category: Food Science Source Type: research

Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality
Publication date: Available online 30 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Liuyang Shen, Ming Gao, Yong Zhu, Chenghai Liu, Lei Wang, Md Kamruzzaman, Chai Liu, Xianzhe Zheng (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 31, 2021 Category: Food Science Source Type: research

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
Publication date: Available online 30 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yuanchao Zhang, Qinxiu Sun, Shucheng Liu, Shuai Wei, Qiuyu Xia, Hongwu Ji, Chujin Deng, Jiming Hao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 31, 2021 Category: Food Science Source Type: research

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
Publication date: Available online 31 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xinyu Ge, Lan Zhang, Huazhen Zhong, Tianli Gao, Yang Jiao, Yongfeng Liu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 31, 2021 Category: Food Science Source Type: research

Multipin dielectric barrier discharge for drying of foods and biomaterials
Publication date: Available online 27 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): N.N. Misra, Alex Martynenko (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 28, 2021 Category: Food Science Source Type: research

Whey protein based electrosprayed nanospheres for encapsulation and controlled release of bioactive compounds from Tinospora cordifolia extract
Publication date: Available online 23 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Anshika Jain, Nandita Dasgupta, Shivendu Ranjan, Vineeta Singh, Hemant Singh, Shiv Dutt Purohit, Narayan Chandra Mishra, Narayan Prasad Yadav, Shafiul Haque, Bhartendu Nath Mishra, Sujoy Kumar Samanta (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 24, 2021 Category: Food Science Source Type: research

Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient
Publication date: Available online 20 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sharmaine Atencio, Tom Bernaerts, Danyang Liu, Kai Reineke, Marc Hendrickx, Ann Van Loey (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 21, 2021 Category: Food Science Source Type: research

Corrigendum to “Modification of coffee coproducts by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient” [Innovative Food Science and Emerging Technologies 68 (2021) 102608]
Publication date: Available online 20 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, M'ario Roberto Marostica, Marcelo Cristianini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 21, 2021 Category: Food Science Source Type: research

Novel electromagnetic separation technology for the production of pea protein concentrate
Publication date: Available online 20 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hong-Guang Zhu, Han-Qi Tang, Yong-Qiang Cheng, Zai-Gui Li, Li-Tao Tong (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 21, 2021 Category: Food Science Source Type: research

Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation
Publication date: Available online 18 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bin Liu, Yan Li, Zhongna Cao, Chunling Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 19, 2021 Category: Food Science Source Type: research

Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot
Publication date: Available online 18 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chenchen Wang, Xiaoxi Kou, Xu Zhou, Rui Li, Shaojin Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 18, 2021 Category: Food Science Source Type: research