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Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality
Publication date: Available online 5 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yajin Zhang, Shuang Li, Sulaiman Jin, Feng Li, Juming Tang, Yang Jiao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research

Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
Publication date: Available online 5 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bianca Chieregato Maniglia, Gianpiero Pataro, Giovanna Ferrari, Pedro Esteves Duarte Augusto, Patricia Le-Bail, Alain Le-Bail (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
Publication date: Available online 5 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yong Xie, Kai Zhou, Bo Chen, Yang Wang, Wen Nie, Sujuan Wu, Wu Wang, Peijun Li, Baocai Xu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research

Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
Publication date: Available online 6 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jincheng Dong, Xiaoxi Kou, Lintao Liu, Lixia Hou, Rui Li, Shaojin Wang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research

Process intensification technologies for the recovery of valuable compounds from cocoa by-products
Publication date: Available online 6 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Francesco Mariatti, Veronika Gunjević, Luisa Boffa, Giancarlo Cravotto (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 6, 2021 Category: Food Science Source Type: research

Multiparameter flow cytometric enumeration of probiotic-containing commercial powders
Publication date: Available online 2 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Katarzyna Sielatycka, Wojciech Juzwa, Joanna Śliwa-Dominiak, Mariusz Kaczmarczyk, Igor Łoniewski, Wojciech Marlicz (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 2, 2021 Category: Food Science Source Type: research

Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions
Publication date: Available online 1 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Caihu Liao, Yigang Yu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 2, 2021 Category: Food Science Source Type: research

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
Publication date: Available online 26 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xuepeng Li, Yanwei Liu, YuanYuan Wang, Jinxiang Wang, Yongxia Xu, Shumin Yi, Wenhui Zhu, Hongbo Mi, Tingting Li, Jianrong Li (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 27, 2020 Category: Food Science Source Type: research

Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying
Publication date: Available online 26 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Artur Wiktor, Oleksii Parniakov, Stefan Toepfl, Dorota Witrowa-Rajchert, Volker Heinz, Sergiy Smetana (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 26, 2020 Category: Food Science Source Type: research

Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity
Publication date: Available online 19 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maximilian Gratz, Felix Schottroff, Lara Gall, Benedikt Zejma, Florian Simon, Henry Jaeger (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 20, 2020 Category: Food Science Source Type: research

Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes
Publication date: Available online 17 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maximilian Gratz, Felix Schottroff, Lara Gall, Benedikt Zejma, Florian Simon, Henry Jaeger (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 19, 2020 Category: Food Science Source Type: research

Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate
Publication date: Available online 14 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Büşra Gültekin Subaşı, Mastaneh Jahromi, Federico Casanova, Esra Capanoglu, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 16, 2020 Category: Food Science Source Type: research

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
Publication date: Available online 9 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Fatema Hossain Brishti, Chay Shyan Yea, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Nazamid Saari (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 10, 2020 Category: Food Science Source Type: research

Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)
Publication date: Available online 10 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lilia Neri, Marianna Giancaterino, Rachele Rocchi, Urszula Tylewicz, Luca Valbonetti, Marco Faieta, Paola Pittia (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 10, 2020 Category: Food Science Source Type: research

Spatial distribution of lipids modulated by phase separation in emulsified films and the effects on structure-function relationships
Publication date: Available online 10 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jiyang Cai, Jie Xiao, Xia Chen, Lejun Xu, Yong Cao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 10, 2020 Category: Food Science Source Type: research