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Editorial Board
Publication date: August 2020Source: Innovative Food Science & Emerging Technologies, Volume 64Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization
Publication date: Available online 19 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Chandrashekhar R. Sonar, Saleh Al-Ghamdi, Ferran Marti, Juming Tang, Shyam S. Sablani (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

Analysis of Ohmic Heating of Yellowtail (Seriola quinqueradiata) Fillets at High Frequencies by 3D Simulation—Effect of Ohmic Heating System (Batch and Pseudo-continuous), Sample Shape, and Size
Publication date: Available online 19 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

Food Protein Network Formation And Gelation Induced By Conductive Or Microwave Heating: A Focus On Hen Egg White
Publication date: Available online 19 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ine Rombouts, Arno G.B. Wouters, Marlies A. Lambrecht, Lien Uten, Wouter Van Den Bosch, Sabine A.R. Vercruysse, Jan A. Delcour (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin
Publication date: Available online 20 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lucie G. Moens, Elien De Laet, Joséphine Van Wambeke, Ann Van Loey, Marc E.G. Hendrickx (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes
Publication date: Available online 20 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Qinhui Xing, Dea Putri Utami, Marta Boronat Demattey, Konstantina Kyriakopoulou, Martin de Wit, Remko M. Boom, Maarten A.I. Schutyser (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 21, 2020 Category: Food Science Source Type: research

An innovative method for preventing honey crystallization
Publication date: Available online 16 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sonia Amariei, Liliana Norocel, Laura Agripina Scripcă (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 17, 2020 Category: Food Science Source Type: research

Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation
Publication date: Available online 12 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 14, 2020 Category: Food Science Source Type: research

Radio frequency reheating behavior in a heterogeneous food: A case study of pizza
Publication date: Available online 12 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ruange Lan, Yingtao Qu, Hosahalli S. Ramaswamy, Shaojin Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 14, 2020 Category: Food Science Source Type: research

Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology1
Publication date: Available online 12 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hong Zhuang, Michael J. Rothrock, John E. Line, Kurt C. Lawrence, Gary R. Gamble, Brian C. Bowker, Kevin M. Keener (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - August 13, 2020 Category: Food Science Source Type: research

Extending shelf life of desalted cod by high pressure processing
Publication date: Available online 31 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tone Mari Rode, Bjørn Tore Rotabakk (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 31, 2020 Category: Food Science Source Type: research

A Study on Aroma Release and Perception of Saffron Ice cream Using in-Vitro and in-Vivo Approaches
Publication date: Available online 31 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es’haghi, Raffaele Romano, Paola Piombino, Alessandro Genovese (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 31, 2020 Category: Food Science Source Type: research

Pear peeling using infrared radiation heating technology
Publication date: Available online 31 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yi Shen, Ragab Khir, Delilah Wood, Tara H. McHugh, Zhongli Pan (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 31, 2020 Category: Food Science Source Type: research

Advantages of using ohmic heating in Dulce de Leche manufacturing
Publication date: Available online 31 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Tatiana C. Pimentel, Roberto P.C. Neto, Maria Inês B. Tavares, Erick A. Esmerino, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Paulo Henrique F. Silva, Leandro P. Cappato, Renata S.L. Raices, Marcia C. Silva, Adriano G. Cruz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 31, 2020 Category: Food Science Source Type: research

Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)
Publication date: Available online 28 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Selma dos Passos Braga, Marciane Magnani, Marta Suely Madruga, Mércia de Souza Galvão, Lorena Lucena de Medeiros, André Ulisses Dantas Batista, Rebeca Tibau Aguiar Dias, Lucas Ricardo Fernandes, Eliton Souto de Medeiros, Evandro Leite de Souza (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 29, 2020 Category: Food Science Source Type: research