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Innovative Food Science and Emerging Technologies

Fri, 06/15/2018 - 06:24
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48 Author(s): Khanh Thi Kim Phan, Huan Tai Phan, Dheerawan Boonyawan, Pilairuk Intipunya, Charles S. Brennan, Joe M. Regenstein, Yuthana Phimolsiripol The effects of non-thermal plasma (NTP) on elimination of pesticide residues and on quality changes of mango (cv. Nam Dok Mai) were...
Thu, 06/07/2018 - 10:05
Publication date: Available online 7 June 2018 Innovative Food Science & Emerging Technologies Author(s): Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia Aquilanti Recently, the high nutritional value of...
Wed, 05/30/2018 - 09:42
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48 Author(s): Nataly Peña-Gómez, María Ruiz-Rico, Isabel Fernández-Segovia, José M. Barat Treatments to ensure water supply of an acceptable hygienic-sanitary quality is of vast importance. Among unconventional treatments, membrane technologies have recently stood out. Immobilization of...
Fri, 05/25/2018 - 09:37
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48 Author(s): Bo Ling, James G. Lyng, Shaojin Wang Wheat germ (WG) is a valuable by-product of wheat milling but is highly susceptible to lipid rancidity induced by lipase (LA) activity. Therefore a stabilization step is required to reduce LA activity. Radio-frequency (RF) heating is an...
Thu, 05/24/2018 - 09:36
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48 Author(s): Mehvesh Mushtaq, Asir Gani, Adil Gani, Hilal Ahmed Punoo, F.A. Masoodi Zein films added with different concentrations (0, 25, 50, & 75 mg/ml of film forming solution) of pomegranate peel extract (PPE) were designed and characterized as a novel packaging material for...
Tue, 05/22/2018 - 09:34
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48 Author(s): Zeashan Hameed Khan, Azfar Khalid, Jamshed Iqbal This paper provides a comprehensive review of the robotic potential that is foreseen by researchers in designing future food manufacturing plant. The present day food handling and packaging setup is limited in capacity and output...
Thu, 05/10/2018 - 09:10
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47 Author(s): Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene Vorobiev Effects of pulsed electric fields (PEF) and preliminary convective air (CA) drying on the water loss and oil uptake during frying of potato disks have been investigated. The PEF treatment was done using a monopolar...
Thu, 05/10/2018 - 09:10
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47 Author(s): Wasiya Farzana, T. Pandiarajan, S. Ganapathy Turmeric boiling system based on convectional boiling technique had been developed to retain curcumin content up to highest possible level and reduce the cooking time. The whole system consists of steam generation unit and blanching...
Tue, 04/10/2018 - 03:02
Publication date: Available online 9 April 2018 Innovative Food Science & Emerging Technologies Author(s): Hugo de Vries, Monique Axelos, Pascale Sarni-Manchado, Michael O'Donohue Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex...
Sat, 04/07/2018 - 02:56
Publication date: Available online 6 April 2018 Innovative Food Science & Emerging Technologies Author(s): Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Rickey Y. Yada, Marcelo Cristianini This study evaluated the milk-clotting activity (MCA) at different pH values and temperatures of milk and the influence of pH on the stability of commercial coagulants...
Fri, 04/06/2018 - 02:51
Publication date: Available online 5 April 2018 Innovative Food Science & Emerging Technologies Author(s): Maria Sanz-Puig, Adriana Velázquez Moreira, Clara Torres, Jose Ángel Guerrero Beltran, Luis Miguel Cunha, Antonio Martinez, Dolores Rodrigo The goal of this study was to evaluate the development of Salmonella enterica subsp. enterica serovar Typhimurium resistance...
Wed, 04/04/2018 - 02:51
Publication date: Available online 3 April 2018 Innovative Food Science & Emerging Technologies Author(s): I. Paniagua-Martínez, A. Mulet, M.A. García-Alvarado, J. Benedito The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed...
Thu, 03/22/2018 - 12:10
Publication date: Available online 21 March 2018 Innovative Food Science & Emerging Technologies Author(s): Cristina M. González, Raquel Garzón, Cristina M. Rosell Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein...
Mon, 03/19/2018 - 12:08
Publication date: Available online 17 March 2018 Innovative Food Science & Emerging Technologies Author(s): Andrew Green, Vladimir Popović, Jacob Pierscianowski, Michael Biancaniello, Keith Warriner, Tatiana Koutchma This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253...
Sat, 03/17/2018 - 12:06
Publication date: Available online 16 March 2018 Innovative Food Science & Emerging Technologies Author(s): Susana Delgado, Lucía Guadamuro, Ana Belén Flórez, Lucía Vázquez, Baltasar Mayo An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical...
Fri, 03/16/2018 - 12:03
Publication date: Available online 15 March 2018 Innovative Food Science & Emerging Technologies Author(s): Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor Vasiljevic High pressure processing (HPP), conducted at 400, 500 or 600 MPa for 15 min at 30 °C, of raw skim milk was studied in comparison to high-temperature short-time (HTST) pasteurization (72 °C for 15 s...
Wed, 03/14/2018 - 11:57
Publication date: Available online 14 March 2018 Innovative Food Science & Emerging Technologies Author(s): Bonastre Oliete, Francois Potin, Eliane Cases, Rémi Saurel The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs)...
Sun, 03/11/2018 - 11:50
Publication date: Available online 9 March 2018 Innovative Food Science & Emerging Technologies Author(s): Arícia Possas, Fernando Pérez-Rodríguez, Antonio Valero, Francisco Rincón, Rosa Maria García-Gimeno Based on a central composite experimental design, the effects of five factors: pH (4.6–6.6), sodium chloride (NaCl, 0–10%), sodium nitrite (NaNO2, 0–152 ppm), pressure (P...
Thu, 03/08/2018 - 11:38
Publication date: Available online 7 March 2018 Innovative Food Science & Emerging Technologies Author(s): José Antonio Parrón, Daniel Ripollés, Sergio José Ramos, María Dolores Pérez, Miguel Calvo, Lourdes Sánchez Rotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins,...
Thu, 03/08/2018 - 11:38
Publication date: Available online 7 March 2018 Innovative Food Science & Emerging Technologies Author(s): Bo Yuan, Mary-Grace C. Danao, Jayne E. Stratton, Steven A. Weier, Curtis L. Weller, Mei Lu The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC,...
Thu, 03/08/2018 - 11:38
Publication date: Available online 7 March 2018 Innovative Food Science & Emerging Technologies Author(s): I. Sam Saguy, Yrjö H. Roos, Eli Cohen The overall objectives of this were to assess the status of Food engineering (FE), Food science and technology (FS&T) and related fields using a global web-survey included: identifying the major challenges and opportunities; and...
Tue, 03/06/2018 - 11:38
Publication date: Available online 6 March 2018 Innovative Food Science & Emerging Technologies Author(s): James C. Atuonwu, Savvas A. Tassou Mathematical models are developed to simulate the behaviour of high pressure processing systems (single- and multi-cycle processes of different pulse-shapes) and predict the effects of processing parameters on their energy consumption. The...
Fri, 02/23/2018 - 11:21
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47 Author(s): Sze Ying Leong, Dafu Du, Indrawati Oey This study investigated the feasibility of using Pulsed Electric Fields (PEF) to facilitate calcium infusion, with the aim to improve the hardness of blanched carrots. Moreover, this study explored the relationships between carrot hardness and...
Sun, 02/18/2018 - 11:15
Publication date: Available online 17 February 2018 Innovative Food Science & Emerging Technologies Author(s): Sion Sharabi, Zoya Okun, Avi Shpigelman Changes in the stability during shelf life of riboflavin, vitamin C and the antioxidant capacity of (ultra) high pressure homogenized ((U)HPH) milk were explored. With increasing pressures, a decrease of up to 50% in the...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Ammar Ahmad Khan, Muhammad Atif Randhawa, Alan Carne, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, David Barr, Malcolm Reid, Alaa El-Din A. Bekhit The present study investigated the effects of low pulsed electric field (LPEF, 2.5kV, 200Hz and 20μs) and high pulsed...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Liliana G. Fidalgo, Álvaro T. Lemos, Ivonne Delgadillo, Jorge A. Saraiva Hyperbaric storage (HS; 50–75MPa) at room temperature (25–37°C) was evaluated using Atlantic salmon (Salmo salar), and compared to refrigeration (4°C, RF). HS at 75MPa caused a reduction of about 3.5 log...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Shyam Suwal, Sunantha Ketnawa, Andrea M. Liceaga, Jen-Yi Huang Fish protein hydrolysates are an important source of antioxidant peptides. Electrically driven membrane fractionation called electrodialysis with filtration membrane (EDFM) is a separation technology based on...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Mariem Ben Jemaa, Hanen Falleh, Raja Serairi, Marcos A. Neves, Mejdi Snoussi, Hiroko Isoda, Mitsutoshi Nakajima, Riadh Ksouri In the present study, a nanoemulsion was developed to improve the functional performance of Thymus capitatus essential oil (thyme EO) as...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Érica Sayuri Siguemoto, Jorge Andrey Wilhelms Gut, Antonio Martinez, Dolores Rodrigo The inactivation kinetics of Escherichia coli O157:H7 (CECT 4972) and Listeria monocytogenes (CECT 4032) inoculated in apple juice were evaluated under conventional isothermal treatments at...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): João Dias, Patrícia Coelho, Nuno B. Alvarenga, Ricardo V. Duarte, Jorge A. Saraiva The aim of this study was to evaluate the influence of high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4°C and 20°C), on the physicochemical,...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): C. Guillermo Valdivia-Nájar, Olga Martín-Belloso, Robert Soliva-Fortuny The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8Jcm−2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): Hafiz Muhammad Shahbaz, Bora Jeong, Jeong Un Kim, Namho Ha, Hyunah Lee, Sang-Do Ha, Jiyong Park Hard-cooked peeled eggs (HCEs) are value-added ready-to-use egg products susceptible to microbial re-contamination during post-processing stages. A post-processing terminal...
Fri, 02/16/2018 - 11:11
Publication date: February 2018 Innovative Food Science & Emerging Technologies, Volume 45 Author(s): G. Amaro-Blanco, J. Delgado-Adámez, M.J. Martín, R. Ramírez The effect of an active packaging (AP) based on olive leaf extract and/or high pressure processing (HPP) was evaluated for the preservation of sliced Iberian dry-cured shoulders during storage. Shoulders came from...
Fri, 02/16/2018 - 11:11
Publication date: Available online 9 February 2018 Innovative Food Science & Emerging Technologies Author(s): Siméon Bourdoux, Andreja Rajkovic, Stijn De Sutter, An Vermeulen, Sara Spilimbergo, Alessandro Zambon, Gerard Hofland, Mieke Uyttendaele, Frank Devlieghere Coriander, either fresh or inoculated with three strains of Escherichia coli O157:H7, Salmonella or...
Fri, 02/16/2018 - 11:11
Publication date: Available online 10 February 2018 Innovative Food Science & Emerging Technologies Author(s): Benjamin Schumann, Markus Schmid Modern societal, economic, nutritional and ecological changes warrant the continued evolution of packaging solutions in order to meet new requirements. This review examines current advances in the development of novel packaging related...
Fri, 02/16/2018 - 11:11
Publication date: Available online 13 February 2018 Innovative Food Science & Emerging Technologies Author(s): M.V. Fernandez, G.I. Denoya, M.V. Agüero, R.J. Jagus, S.R. Vaudagna Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them...
Fri, 02/16/2018 - 11:11
Publication date: Available online 13 February 2018 Innovative Food Science & Emerging Technologies Author(s): Nicolò Dellarosa, Luca Laghi, Luigi Ragni, Marco Dalla Rosa, Angelo Galante, Brigida Ranieri, Tiziana Marilena Florio, Marcello Alecci The optimal application of Pulsed Electric Fields (PEF) technology, used by food industry to assist mass transfer processes,...
Fri, 02/16/2018 - 11:11
Publication date: Available online 14 February 2018 Innovative Food Science & Emerging Technologies Author(s): I. Falcó, M. Verdeguer, R. Aznar, G. Sánchez, W. Randazzo Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative...
Fri, 02/16/2018 - 11:11
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47 Author(s): Carol Saade, Bassam A. Annous, Anthony J. Gualtieri, Karen M. Schaich, LinShu Liu, Kit L. Yam This work evaluated the ability of an innovative and practical package label made from biobased polymers impregnated with sodium chlorite and citric acid to generate and release...