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The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage
Publication date: Available online 27 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ciara K. McDonnell, Adam Fitzgerald, Paul Burt, Joanne Hughes, Glen E. Mellor, Robert Barlow, Anita Sikes, Yutao Li, Aarti B. Tobin (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 29, 2021 Category: Food Science Source Type: research

Modelling the effect of UV light at different wavelengths and treatment combinations on the inactivation of Campylobacter jejuni
Publication date: Available online 27 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Arturo B. Soro, Paul Whyte, Declan J. Bolton, Brijesh K. Tiwari (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 29, 2021 Category: Food Science Source Type: research

A simplified approach to assist process development for microwave assisted pasteurization of packaged food products
Publication date: Available online 26 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yoon-Ki Hong, Frank Liu, Zhongwei Tang, Patrick D. Pedrow, Shyam S. Sablani, Ren Yang, Juming Tang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 26, 2021 Category: Food Science Source Type: research

Experimental investigation of a novel batch evaporation system coupled mechanical vapor recompression technology and steam heat storage technology
Publication date: Available online 23 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Junjie Chen, Dong Han, Zhifang Hang, Zetian Si (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 24, 2021 Category: Food Science Source Type: research

Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying
Publication date: Available online 23 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Koya Yamakage, Takahiro Yamada, Katsuyuki Takahashi, Koichi Takaki, Misaki Komuro, Kuniaki Sasaki, Hitoshi Aoki, Junichi Kamagata, Shoji Koide, Takahiro Orikasa (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 24, 2021 Category: Food Science Source Type: research

Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities
Publication date: Available online 22 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alan Connolly, Maria Cermeño, Adeola M. Alashi, Rotimi E. Aluko, Richard J. FitzGerald (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 23, 2021 Category: Food Science Source Type: research

Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms
Publication date: Available online 16 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yao-Yao Wang, Jing-Kun Yan, Muhammad Tayyab Rashid, Yanhua Ding, Fadzai Chikari, Shanfen Huang, Haile Ma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 16, 2021 Category: Food Science Source Type: research

Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
Publication date: Available online 11 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cuixia Sun, Chenxi Wang, Zheqiang Xiong, Yapeng Fang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 12, 2021 Category: Food Science Source Type: research

Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type
Publication date: Available online 11 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Guo-Yan Li, Qi-Hui Chen, Chun-Ru Su, Hao Wang, Shan He, Jun Liu, Anindya Nag, Yang Yuan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 12, 2021 Category: Food Science Source Type: research

Empirical determination of liquid-gas transport coefficients and Henry's constants of aromas: Influence of food processing and food composition
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 - January 12, 2021 Category: Food Science Source Type: research

4D printing of lotus root powder gel: Color change induced by microwave
Publication date: Available online 9 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chen Chen, Min Zhang, Chaofan Guo, Huizhi Chen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 10, 2021 Category: Food Science Source Type: research

Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky
Publication date: Available online 7 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Eva M. Achata, Carlos Esquerre, K. Shikha Ojha, Brijesh K. Tiwari, Colm P. O'Donnell (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 9, 2021 Category: Food Science Source Type: research

Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies
Publication date: Available online 7 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Gang Wu, Xiaodan Hui, Letitia Stipkovits, Adetiya Rachman, Juncai Tu, Margaret A. Brennan, Charles S. Brennan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 9, 2021 Category: Food Science Source Type: research

Numerical simulation and experimental study of heat and mass transfer in cylinder-like vegetables during vacuum cooling
Publication date: Available online 8 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Zipei Huang, Ankang Kan, Jiaxi Lu, Fuliang Li, Tongzhou Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 9, 2021 Category: Food Science Source Type: research

Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient
Publication date: Available online 8 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mário Roberto Maróstica Junior, Marcelo Cristianini (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 9, 2021 Category: Food Science Source Type: research