Innovative Food Science and Emerging Technologies This is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.
Novel and emerging technologies used by the U.S. food processing industry
Publication date: Available online 19 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hanna Khouryieh (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research
Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins
Publication date: Available online 19 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Baozhong Cui, Rong Fan, Chuanyang Ran, Yishun Yao, Ke Wang, Yequn Wang, Hongfei Fu, Xiangwei Chen, Yunyang Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research
Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea
Publication date: Available online 20 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Soo Hwan Suh, Mina K. Kim (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment
Publication date: Available online 20 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): E. Iaccheri, J.M. Castagnini, M. Dalla Rosa, P. Rocculi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research
Antimicrobial properties of papaya (Vasconcellea pubescens) subjected to low-temperature vacuum dehydration
Publication date: Available online 18 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Antonio Vega-Gálvez, Karina Stucken, Carolina Cantuarias, Francisca Lamas, Vivian García, Alexis Pastén (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 20, 2020 Category: Food Science Source Type: research
Mathematical modelling of vacuum ohmic evaporation process
Publication date: Available online 17 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Filiz Icier, Ömer Faruk Cokgezme, Deniz Döner, Damla Bayana, Orhan Kaya, Buse Melek Çabas (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 19, 2020 Category: Food Science Source Type: research
Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation
Publication date: Available online 7 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Débora Tamires Vitor Pereira, Giovani Leone Zabot, Felix Guillermo Reyes Reyes, Amadeu Hoshi Iglesias, Julian Martínez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 17, 2020 Category: Food Science Source Type: research
Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries
Publication date: Available online 14 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cheng Zhang, Xiaomei Lyu, Wei Zhao, Wenxu Yan, Mingming Wang, N.G. Kuan Rei, Ruijin Yang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 16, 2020 Category: Food Science Source Type: research
Effect of dispersion and ion concentration on radio frequency heating
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kui Xiao, Yali Tang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research
Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Long Chen, Jeyamkondan Subbiah, David Jones, Yanyun Zhao, Jooyeoun Jung (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research
Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hongfei Zhang, Hon Luen Seck, Weibiao Zhou (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research
Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
Publication date: Available online 11 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ceyda Söbeli, Müge Uyarcan, Semra Kayaardi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 12, 2020 Category: Food Science Source Type: research
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies
Publication date: Available online 9 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hemanta Chutia, Charu Lata Mahanta (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research
Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bart Van Droogenbroeck, Ozan Altin, Eda Coskun, Estelle De Paepe, Ferruh Erdogdu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research
Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham
Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): R.I. Castillo-Zamudio, I. Paniagua-Martínez, C. Ortuño-Cases, M.A. García-Alvarado, V. Larrea, J. Benedito (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - November 10, 2020 Category: Food Science Source Type: research