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Innovative Food Science and Emerging Technologies

Mon, 08/27/2018 - 01:02
Publication date: Available online 24 August 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): A. Antunes-Rohling, S. Ciudad-Hidalgo, J. Mir-Bel, J. Raso, G. Cebrián, I. ÁlvarezAbstractAcrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods...
Wed, 08/08/2018 - 01:09
Publication date: Available online 7 August 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Višnja Stulić, Tomislava Vukušić, Anet Režek Jambrak, Višnja Bačun-Družina, Dean Popović, Jasna Mrvčić, Zoran HercegAbstractHigh voltage electrical discharge (gas and liquid) plasmas are new developing techniques used for food and water decontamination. This study investigates the...
Thu, 08/02/2018 - 01:13
Publication date: Available online 1 August 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Mauro Fanari, Mauro Forteschi, Manuela Sanna, Manuel Zinellu, Maria Cristina Porcu, Luca PrettiAbstractCeliac disease and non-celiac gluten sensitivity are both related to gluten consumption. In sensitive subjects, gluten triggers an immune-mediated enteropathy for which no therapy is...
Wed, 07/25/2018 - 01:12
Publication date: Available online 15 September 2017 Innovative Food Science & Emerging TechnologiesAuthor(s): Hae In Yong, Sang Hui Lee, So Yeon Kim, Sanghoo Park, Jooyoung Park, Wonho Choe, Cheorun JoAbstractWe investigated the applicability of atmospheric pressure plasma (APP) as an alternative to sodium nitrite in pork jerky manufacturing. Pork slices were marinated in brine with no...
Wed, 07/25/2018 - 01:12
Publication date: Available online 17 September 2017 Innovative Food Science & Emerging TechnologiesAuthor(s): I. Albertos, A.B. Martin-Diana, P.J. Cullen, B.K. Tiwari, K. Shikha Ojha, P. Bourke, D. RicoAbstractAtmospheric cold plasma is a green and emerging technology, highly interesting to the food industry for its application. Dielectric Barrier Discharges (DBD) can generate atmospheric...
Wed, 07/25/2018 - 01:12
Publication date: Available online 10 November 2017 Innovative Food Science & Emerging TechnologiesAuthor(s): Katarina Lukić, Tomislava Vukušić, Marina Tomašević, Natka Ćurko, Leo Gracin, Karin Kovačević GanićAbstractThe cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to...
Wed, 07/25/2018 - 01:12
Publication date: Available online 9 December 2017 Innovative Food Science & Emerging TechnologiesAuthor(s): Uta Schnabel, Mathias Andrasch, Jörg Stachowiak, Christoph Weit, Thomas Weihe, Christian Schmidt, Peter Muranyi, Oliver Schlüter, Jörg EhlbeckAbstractThe decontamination and sanitation methods currently used are mainly antimicrobial ineffective, generate high costs with a high...
Wed, 07/25/2018 - 01:12
Publication date: Available online 14 February 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): I. Falcó, M. Verdeguer, R. Aznar, G. Sánchez, W. RandazzoAbstractChemical 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 and natural...
Wed, 07/25/2018 - 01:12
Publication date: Available online 16 March 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Susana Delgado, Lucía Guadamuro, Ana Belén Flórez, Lucía Vázquez, Baltasar MayoAbstractAn 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 composition...
Wed, 07/25/2018 - 01:12
Publication date: Available online 21 March 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Cristina M. González, Raquel Garzón, Cristina M. RosellAbstractDue 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-rich...
Wed, 07/25/2018 - 01:12
Publication date: Available online 5 April 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Sanz-Puig, Adriana Velázquez-Moreira, Clara Torres, Jose Ángel Guerrero-Beltrán, Luis Miguel Cunha, Antonio Martinez, Dolores RodrigoAbstractThe goal of this study was to evaluate the development of Salmonella enterica subsp. enterica serovar Typhimurium resistance against Pulsed...
Wed, 07/25/2018 - 01:12
Publication date: Available online 19 May 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): C. Smet, M. Baka, L. Steen, I. Fraeye, J.L. Walsh, V.P. Valdramidis, J.F. Van ImpeAbstractMicrobial decontamination by means of cold atmospheric plasma (CAP) offers great potential for treatment of heat-sensitive food products, extending their storage life. CAP is created by applying a...
Wed, 07/25/2018 - 01:12
Publication date: Available online 19 May 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Jose Manuel Silvan, Manuel Alejandro Pinto-Bustillos, Pablo Vásquez-Ponce, Marin Prodanov, Adolfo J. Martinez-RodriguezAbstractPhenolics and secoiridoids from crude olive mill wastewater (OMW) were purified using a preparative hybrid separation process: pressure-driven cross-flow membrane...
Wed, 07/18/2018 - 01:19
Publication date: Available online 17 July 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Xinxing Xu, Jingjing Deng, Dongsheng Luo, Yejun Bao, Xiaojun Liao, Haiyan Gao, Jihong WuAbstractSelenium (Se) distribution was investigated and a comparative study was carried out into the effects of high hydrostatic pressure (HHP) and high temperature short time (HTST) treatments on...
Sun, 07/15/2018 - 01:11
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Deepali Jain, Juming Tang, Frank Liu, Zhongwei Tang, Patrick D. PedrowAbstractMicrowave assisted thermal pasteurization system (MAPS) is a novel food safety technology that employs carriers made from stainless steel to move pre-packaged foods inside 915 MHz single mode microwave cavities to...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene VorobievAbstractEffects 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 generator with...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Benjamin Schumann, Markus SchmidAbstractModern 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 technologies, methods...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Sze Ying Leong, Dafu Du, Indrawati OeyAbstractThis 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 in vitro...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Carol Saade, Bassam A. Annous, Anthony J. Gualtieri, Karen M. Schaich, LinShu Liu, Kit L. YamAbstractThis 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 chlorine dioxide (...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Nicolò Dellarosa, Luca Laghi, Luigi Ragni, Marco Dalla Rosa, Angelo Galante, Brigida Ranieri, Tiziana Marilena Florio, Marcello AlecciAbstractThe optimal application of Pulsed Electric Fields (PEF) technology, used by food industry to assist mass transfer processes, depends on the effectiveness of...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Sion Sharabi, Zoya Okun, Avi ShpigelmanAbstractChanges 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 degradation rate of riboflavin...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): M.V. Fernandez, G.I. Denoya, M.V. Agüero, R.J. Jagus, S.R. VaudagnaAbstractFruit & 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 generate losses in their natural...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Siméon Bourdoux, Andreja Rajkovic, Stijn De Sutter, An Vermeulen, Sara Spilimbergo, Alessandro Zambon, Gerard Hofland, Mieke Uyttendaele, Frank DevlieghereAbstractCoriander, either fresh or inoculated with three strains of Escherichia coli O157:H7, Salmonella or Listeria monocytogenes, was treated...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): James C. Atuonwu, Savvas A. TassouAbstractMathematical 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 validity of the...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Bo Yuan, Mary-Grace C. Danao, Jayne E. Stratton, Steven A. Weier, Curtis L. Weller, Mei LuAbstractThe 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, pulp content, particle...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): José Antonio Parrón, Daniel Ripollés, Sergio José Ramos, María Dolores Pérez, Miguel Calvo, Lourdes SánchezAbstractRotaviral gastroenteritis is associated with high rate of infant mortality and morbidity. Antirotaviral activity has been associated with some glycoproteins, such as immunoglobulins A...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Arícia Possas, Fernando Pérez-Rodríguez, Antonio Valero, Francisco Rincón, Rosa María García-GimenoAbstractBased 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, 300–600 MPa) and...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Bonastre Oliete, François Potin, Eliane Cases, Rémi SaurelAbstractThe 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) induced the formation of...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Dimuthu Bogahawaththa, Roman Buckow, Jayani Chandrapala, Todor VasiljevicAbstractHigh 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), considering...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): I. Sam Saguy, Yrjö H. Roos, Eli CohenAbstractThe overall objectives of this study were to assess the status of Food Engineering (FE), Food Science and Technology (FS&T) and related fields using a global web-survey and included: identifying the major challenges and opportunities; and making...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Andrew Green, Vladimir Popović, Jacob Pierscianowski, Michael Biancaniello, Keith Warriner, Tatiana KoutchmaAbstractThis 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 253.7 nm for the foodborne...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): I. Paniagua-Martínez, A. Mulet, M.A. García-Alvarado, J. BeneditoAbstractThe 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 technology was...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Rickey Y. Yada, Marcelo CristianiniAbstractThis 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 subjected to high...
Wed, 07/11/2018 - 01:13
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Wasiya Farzana, T. Pandiarajan, S. GanapathyAbstractTurmeric 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 vessel. The...
Wed, 07/11/2018 - 01:13
Publication date: Available online 22 June 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Amaia Iriondo-DeHond, Natalia Aparicio García, Beatriz Fernandez-Gomez, Eduardo Guisantes-Batan, Francisco Velázquez Escobar, Gracia Patricia Blanch, Manuel Ignacio San Andres, Sebastián Sanchez-Fortun, María Dolores del CastilloAbstractThis research aimed to validate coffee husk,...
Wed, 07/11/2018 - 01:13
Publication date: Available online 7 July 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): José Antonio Parrón, Daniel Ripollés, Fanny Navarro, Sergio José Ramos, María Dolores Pérez, Miguel Calvo, Lourdes SánchezAbstractWhey and buttermilk have shown a certain degree of neutralizing activity against rotavirus, which are still a serious public health problem worldwide. High...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Sofia Chanioti, Constantina TziaAbstractNatural deep eutectic solvents (NADESs) [choline chloride with citric acid (DES-CA), lactic acid (DES-LA), maltose (DES-MA) and glycerol (DES-GLY) and an addition of 20% v/v water in the NADES solutions] combined with homogenate – (HAE), microwave – (MAE...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Zeashan Hameed Khan, Azfar Khalid, Jamshed IqbalAbstractThis 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 due to...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Mehvesh Mushtaq, Asir Gani, Adil Gani, Hilal Ahmed Punoo, F.A. MasoodiAbstractZein 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 Himalayan cheese (...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Rayssa Julliane de Carvalho, Geany Targino de Souza, Elisa Pagán, Diego García-Gonzalo, Marciane Magnani, Rafael PagánAbstractThis study was performed in order to obtain and characterize nanoemulsions of Mentha piperita L. essential oil (n-MPEO) to assess its efficacy in combination with mild...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Bo Ling, James G. Lyng, Shaojin WangAbstractWheat 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 alternative...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Nataly Peña-Gómez, María Ruiz-Rico, Isabel Fernández-Segovia, José M. BaratAbstractTreatments 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 antimicrobial...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia AquilantiAbstractRecently, the high nutritional value of edible insects attracted the...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Khanh Thi Kim Phan, Huan Tai Phan, Dheerawan Boonyawan, Pilairuk Intipunya, Charles S. Brennan, Joe M. Regenstein, Yuthana PhimolsiripolAbstractThe effects of non-thermal plasma (NTP) on elimination of pesticide residues and on quality changes of mango (cv. Nam Dok Mai) were investigated. Varied...
Wed, 07/11/2018 - 01:13
Publication date: August 2018 Innovative Food Science & Emerging Technologies, Volume 48Author(s): Johnson C.P. Santos, Rita C.S. Sousa, Caio G. Otoni, Allan R.F. Moraes, Victor G.L. Souza, Eber A.A. Medeiros, Paula J.P. Espitia, Ana C.S. Pires, Jane S.R. Coimbra, Nilda F.F. SoaresAbstractAntimicrobial peptides are protein fragments present in the innate immune systems of invertebrates and...
Sun, 07/08/2018 - 01:13
Publication date: Available online 7 July 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): José Antonio Parrón, Daniel Ripollés, Fanny Navarro, Sergio José Ramos, María Dolores Pérez, Miguel Calvo, Lourdes SánchezAbstractWhey and buttermilk have shown a certain degree of neutralizing activity against rotavirus, which are still a serious public health problem worldwide. High...
Fri, 07/06/2018 - 01:14
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Wasiya Farzana, T. Pandiarajan, S. GanapathyAbstractTurmeric 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 vessel. The...
Fri, 07/06/2018 - 01:14
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene VorobievAbstractEffects 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 generator with...
Fri, 07/06/2018 - 01:14
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Benjamin Schumann, Markus SchmidAbstractModern 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 technologies, methods...
Fri, 07/06/2018 - 01:14
Publication date: June 2018 Innovative Food Science & Emerging Technologies, Volume 47Author(s): Sze Ying Leong, Dafu Du, Indrawati OeyAbstractThis 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 in vitro...

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