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Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products
Publication date: Available online 16 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Giuseppe Montevecchi, Fabio Licciardello, Francesca Masino, Lucian T. Miron, Andrea Antonelli (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 17, 2021 Category: Food Science Source Type: research

Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions
Publication date: Available online 16 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo, Gustavo A. González-Aguilar, Olga Martín-Belloso (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 17, 2021 Category: Food Science Source Type: research

Inactivation and removal of Enterobacter aerogenes biofilm in a model piping system using plasma-activated water (PAW)
Publication date: Available online 16 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Juzhong Tan, Mukund V. Karwe (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 17, 2021 Category: Food Science Source Type: research

Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces
Publication date: Available online 16 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ki Ho Baek, Hyun-Jun Kim, Taemin Kang, Yee Eun Lee, Do-Kyun Kim, Dong-Hyun Kang, Cheorun Jo (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 17, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: March 2021Source: Innovative Food Science & Emerging Technologies, Volume 68Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 11, 2021 Category: Food Science Source Type: research

Special issue editorial “PEF research and development needs”
Publication date: Available online 5 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Samo Mahnič-Kalamiza, Eugène Vorobiev (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 6, 2021 Category: Food Science Source Type: research

Pressure-resistant acclimation of lactic acid bacteria from a natural fermentation product using high pressure
Publication date: Available online 5 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Dong Yang, Yin Zhang, Liang Zhao, Yongtao Wang, Lei Rao, Xiaojun Liao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 5, 2021 Category: Food Science Source Type: research

Editorial to the IFSET Special Issue on the 33rd EFFoST International Conference
Publication date: Available online 4 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Petros Taoukis, Ir. Ariette Matser (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 4, 2021 Category: Food Science Source Type: research

Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas
Publication date: Available online 1 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yuxiang Gu, Wenqing Shi, Rui Liu, Yanan Xing, Xiuzhu Yu, Hao Jiang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 1, 2021 Category: Food Science Source Type: research

Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study
Publication date: Available online 27 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria J. Costa, Lorenzo M. Pastrana, José A. Teixeira, Sanna M. Sillankorva, Miguel A. Cerqueira (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - March 1, 2021 Category: Food Science Source Type: research

Physical analysis of friction cooked RTE snacks
Publication date: Available online 25 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Diksha Chadha, Owen Young, Don Otter, Rothman Kam (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 26, 2021 Category: Food Science Source Type: research

The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products
Publication date: Available online 22 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Katerina Tzima, Nigel P. Brunton, James G. Lyng, Daniele Frontuto, Dilip K. Rai (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 23, 2021 Category: Food Science Source Type: research

Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)
Publication date: Available online 23 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mohamed T. El-Saadony, Mahmoud Z. Sitohy, Mahetab F. Ramadan, Ahmed M. Saad (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 23, 2021 Category: Food Science Source Type: research

The influence of agitation on aroma release
Publication date: Available online 12 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Martijn Weterings, Igor Bodnár, Remko M. Boom, Michael Beyrer (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 21, 2021 Category: Food Science Source Type: research

Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor
Publication date: Available online 16 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Azis Boing Sitanggang, Julius Sumitra, Slamet Budijanto (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 17, 2021 Category: Food Science Source Type: research