Innovative Food Science & Emerging Technologies

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging

Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine

Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields

Influence of plasma characteristics on the efficacy of Cold Atmospheric Plasma (CAP) for inactivation of Listeria monocytogenes and Salmonella Typhimurium biofilms

Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics

Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality

Some new findings on the potential use of biocompatible silver nanoparticles in winemaking

Microwave heat treatment application to pasteurization of human milk

UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

Effect of cold plasma treatment on the antigenicity of peanut allergen Ara h 1

Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

Olive mill wastewater as a potential source of antibacterial and anti-inflammatory compounds against the food-borne pathogen Campylobacter

Enhancement of anti-inflammatory and antioxidant activities of prickly pear fruits by high hydrostatic pressure: A chemical and microstructural approach

Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

A systematic analysis on tomato powder quality prepared by four conductive drying technologies

Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality

UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water

Effect of cold plasma on the techno-functional properties of animal protein food ingredients

Big issues for a small technology: Consumer trade-offs in acceptance of nanotechnology in food

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Extraction of phytochemicals from tomato leaf waste using subcritical carbon dioxide

Effects of different cryoprotectants on microemulsion freeze-drying

Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques

Bactericidal effect of cold plasma on microbiota of commercial fish balls

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices

A novel system for drying of agro-industrial acerola (Malpighia emarginata D. C.) waste for use as bioactive compound source

Effects of cold plasma treatments on spot-inoculated Escherichia coli O157:H7 and quality of baby kale (Brassica oleracea) leaves

Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts

Production of value-added product from pineapple peels using solid state fermentation

Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory

Quantitative microbial assessment for Escherichia coli after treatment by high voltage gas phase plasma

Modeling the inactivation of pectin methylesterase in pineapple puree during combined high-pressure and temperature treatments

Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity

Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb

The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts