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Innovative Food Science and Emerging Technologies

Wed, 07/17/2019 - 01:06
Publication date: Available online 15 July 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): T.E. ArunaAbstractPineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was...
Mon, 07/01/2019 - 01:08
Publication date: Available online 29 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Veli Gök, Simge Aktop, Mehmet Özkan, Oktay TomarAbstractIn this study the effectiveness of cold atmospheric plasma (CAP) in inactivating two bacterial pathogens on inoculated pastırma was investigated. In addition, the effect of this treatment on the total mesophilic aerobic bacteria (...
Sat, 06/29/2019 - 01:14
Publication date: Available online 28 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): María del Rosario García-Mateos, Beatriz Quiroz-González, Joel Corrales-García, Ma. Carmen Ybarra-Moncada, Gabriel Leyva-RuelasAbstractThe synergistic effect of ozone (24 mg/O3/L/min) and high hydrostatic pressure (HHP, 179–321 MPa) combination was evaluated with regard to individual...
Fri, 06/28/2019 - 01:07
Publication date: Available online 26 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Erick F. de Oliveira, Cuong N. Huu, Kayla Stepanian, Andrea Cossu, Nitin NitinAbstractThis study demonstrated an innovative processing approach based on synergistic antimicrobial activity of two phenolic acids with mild thermal and non-thermal processing technologies. The two selected...
Thu, 06/27/2019 - 01:07
Publication date: Available online 26 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Hee-Jeong Hwang, Ji-Hyun Seo, Chanmin Jeong, Chan-Ick Cheigh, Myong-Soo ChungAbstractThe objective of this study was to measure the inactivation efficiencies of intense pulsed light (IPL) on six types of bacteria and determine how the efficiency values are related to the spectral...
Tue, 06/25/2019 - 01:04
Publication date: Available online 22 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Roger Ibbett, Roderick White, Greg Tucker, Tim FosterAbstractHydro-mechanical processing using a colloid mill with a large gap setting leads to the preferential breakup of the residual aleurone and endosperm tissues of brewer's spent grain, forming a protein rich fines material with small...
Thu, 06/20/2019 - 01:12
Publication date: Available online 19 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Carolina da Rosa Machado, Roberta Cruz Silveira ThysAbstractGluten elimination in bakery goods is a technological challenge since the absence of gluten generates breads with poor capacity to retain gas during leavening, which can be minimised with the use of gluten-free proteins in...
Fri, 06/14/2019 - 01:12
Publication date: Available online 12 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Filomena Silva, Fabrizio Caldera, Francesco Trotta, Cristina Nerín, Fernanda C. DominguesAbstractIn this work, we exploit the antimicrobial properties of coriander essential oil (CEO) incorporated in dextrin-derived nanosponges to create a stable controlled release system. Nanosponges (CD...
Sun, 05/26/2019 - 01:12
Publication date: Available online 24 May 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): J. Madureira, A. Severino, M. Cojocaru, S. Garofalide, P.M.P. Santos, M.M. Carolino, F.M.A. Margaça, S. Cabo VerdeAbstractThe aim of this study was to evaluate the effects of electron beam treatment on microbiological parameters and bioactive content of cherry tomatoes in order to assess...
Thu, 05/23/2019 - 01:12
Publication date: Available online 20 May 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Antonio Lama-Muñoz, Fátima Rubio-Senent, Alejandra Bermúdez-Oria, Juan Fernández-Bolaños, África Fernández Prior, Guillermo Rodríguez-GutiérrezAbstractThe development of thermal treatments is helping to optimize the management of waste generated by the two-phase olive oil extraction system...
Sat, 05/18/2019 - 01:08
Publication date: Available online 16 May 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni, Pietro RocculiAbstractThis preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying...
Sun, 05/12/2019 - 01:14
Publication date: Available online 11 May 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Yasin Sen, Baran Onal-Ulusoy, Mehmet MutluAbstractThe detoxification effects of cold atmospheric-pressure (AP,3000 L/h of air, 25 kHz, 655 W-1.7 min) and low-pressure (LP,air-100 W-30 min) plasmas and gamma irradiation(GMI,10 kGy-10 min) treatments on different concentrations of pure...
Fri, 05/03/2019 - 01:13
Publication date: Available online 1 May 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Yasin Sen, Baran Onal-Ulusoy, Mehmet MutluAbstractThe decontamination effects of non-thermal atmospheric-pressure (AP) and low-pressure (LP) plasma systems were investigated on hazelnuts artificially contaminated with Aspergillus parasiticus and Aspergillus flavus spores. Furthermore, AP-...
Wed, 05/01/2019 - 01:12
Publication date: Available online 30 April 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Bibha Kumari, Brijesh K. Tiwari, Des Walsh, Tomás P. Griffin, Nahidul Islam, James G. Lyng, Nigel P. Brunton, Dilip K. RaiAbstractPulsed electric field (PEF) pre-treatment, at 2.8 kV/cm with 3000 pulses of 20 μs pulse-width, was applied on the brewer's spent grains (BSG) followed by...
Fri, 04/26/2019 - 01:15
Publication date: Available online 24 April 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Mahdiyeh Hasani, Joanna Chudyk, Kayla Murray, Loong-Tak Lim, David Lubitz, Keith WarrinerAbstractAn advanced Oxidation process (AOP) based on using hydrogen peroxide, ozone and ultraviolet light (UV-C) was developed for inactivating mould spores (Penicillium expansum and Aspergillus...
Thu, 04/18/2019 - 01:13
Publication date: Available online 16 April 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Clarissa Detomi de Albuquerque, Sébastien Curet, Lionel BoillereauxAbstractThis study coupled a 3D-CFD and heat transfer finite elements model with the microbial inactivation approach proposed by Geeraerd, Herremans, and Van Impe (2000). The CFD-heat transfer model was developed using...
Fri, 03/29/2019 - 01:08
Publication date: Available online 27 March 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Yan Ma, Xiaomeng Wu, Liang Zhao, Yongtao Wang, Xiaojun LiaoAbstractThe aim of this study was to optimize pressure-assisted (PAE) parameters for using response surface methodology (RSM) and compare the chemical composition and characteristics of pepper (Capsicum annum L.) seed oil (PSO)...
Fri, 03/22/2019 - 01:19
Publication date: Available online 20 March 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Xi Feng, Cheorun Jo, Ki Chang Nam, Dong U. AhnAbstractThe aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and...
Sat, 03/16/2019 - 01:12
Publication date: Available online 13 March 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Atefeh Sharifian, Nafiseh Soltanizadeh, Rouzbeh AbbaszadehAbstractThe present study was designed to investigate the effects of dielectric barrier discharge (DBD) plasma on myofibrillar proteins extracted from beef. For this purpose, myofibrillar proteins were extracted from Longissimus...
Sat, 03/16/2019 - 01:12
Publication date: Available online 13 March 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Ciara M. O'Neill, Malco C. Cruz-Romero, Geraldine Duffy, Joe P. KerryAbstractThe objective of this study was to assess the effect of griddle and steam cooking on the physicochemical and sensory characteristics of high pressure processed (HPP) piri-piri marinated pork chops (MPC). Raw MPC...
Mon, 03/11/2019 - 01:11
Publication date: Available online 10 March 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Scheling Wibowo, Esther Aba Essel, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc HendrickxAbstractThe impact of low-oxygen spiral-filter press technology combined with thermal pasteurization (TP), pulsed electric field (PEF) and high pressure...
Sun, 02/10/2019 - 01:10
Publication date: Available online 8 February 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Cyrelys Collazo, Florence Charles, Ingrid Aguiló-Aguayo, Jesús Marín-Sáez, Tomás Lafarga, Maribel Abadias, Inmaculada ViñasAbstractThe efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for...
Sun, 02/10/2019 - 01:10
Publication date: Available online 8 February 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Sang Hui Lee, Juhui Choe, Dong Jin Shin, Hae In Yong, Yukyung Choi, Yohan Yoon, Cheorun JoAbstractWe evaluated the combined effect of high pressure (HP) and vinegar addition on control of Clostridium perfringens and quality in emulsion-type pork sausages. Sausages were manufactured...
Thu, 02/07/2019 - 01:13
Publication date: January 2019 Innovative Food Science & Emerging Technologies, Volume 51Author(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, parchment and...
Thu, 02/07/2019 - 01:13
Publication date: January 2019 Innovative Food Science & Emerging Technologies, Volume 51Author(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...
Thu, 02/07/2019 - 01:13
Publication date: January 2019 Innovative Food Science & Emerging Technologies, Volume 51Author(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 compounds...
Thu, 02/07/2019 - 01:13
Publication date: January 2019 Innovative Food Science & Emerging Technologies, Volume 51Author(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 Electric...
Thu, 02/07/2019 - 01:13
Publication date: January 2019 Innovative Food Science & Emerging Technologies, Volume 51Author(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 (AS and...
Mon, 02/04/2019 - 01:13
Publication date: Available online 3 February 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Z. Luksiene, I. BuchovecAbstractThe aim of this study was to evaluate the antimicrobial efficiency of photoactivated chlorophyllin-chitosan conjugate (Chl–CHS) against main foodborne pathogens (L. monocytogenes, E. coli) and strawberry plant pathogen (Botrytis cinerea) in vitro and to...
Mon, 02/04/2019 - 01:13
Publication date: Available online 3 February 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Yuxiang Zhang, Jianping Wei, Yahong Yuan, Hong Chen, Lu Dai, Xin Wang, Tianli YueAbstractThis study evaluated the bactericidal effect of cold plasma on three spoilage bacteria isolated from commercial fish balls: Psychrobacter glacincola 38–1, Brochothrix thermosphacta 38–2, and...
Sun, 02/03/2019 - 01:13
Publication date: Available online 31 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Arícia Possas, Vasilis Valdramidis, Rosa María García-Gimeno, Fernando Pérez-RodríguezAbstractFermented sausages have traditionally been considered to be safe products from a microbiological point of view, mainly due to nitrite addition, their low aw and reduced pH. However, post-...
Fri, 01/25/2019 - 01:13
Publication date: Available online 23 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Seyed Mohammad Bagher Hashemi, Reza RoohiAbstractA comprehensive 3D, transient-free convection, and multiphase model was developed to determine the performance of ohmic heating (150, 200 and 250 V; 120 s; 99.4 °C) and conventional heating (90 °C; 15 min) for the inactivation of...
Fri, 01/25/2019 - 01:13
Publication date: Available online 23 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Marlies Govaert, Cindy Smet, Laurens Vergauwen, Branimir Ećimović, James L. Walsh, Maria Baka, Jan Van ImpeAbstractThe biofilm mode of growth protects bacterial cells from applied disinfection methods for abiotic (food) contact surfaces. Therefore, new inactivation technologies such as...
Fri, 01/25/2019 - 01:13
Publication date: Available online 23 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya VongkamjanAbstractThe effect of working gas composition (GC), treatment time (TT) and post-treatment time (PTT) of high voltage cold atmospheric pressure plasma (HVCAP) on antibacterial efficiency against spoilage microorganisms...
Thu, 01/17/2019 - 01:02
Publication date: Available online 14 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Alexandros Ch. Stratakos, Elena S. Inguglia, Mark Linton, Joan Tollerton, Liam Murphy, Nicolae Corcionivoschi, Anastasios Koidis, Brijesh K. TiwariAbstractHigh pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400–...
Sun, 01/06/2019 - 01:14
Publication date: Available online 3 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Chase E. Golden, Mark E. Berrang, William L. Kerr, Mark A. HarrisonAbstractSalmonella enterica is a major food safety issue for the spice industry. Slow-releasing chlorine dioxide (ClO2) gas from self-contained sachets, which can be employed in a small-scale operation, was evaluated for...
Sun, 01/06/2019 - 01:14
Publication date: Available online 3 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Emine Nuroğlu, Ersoy Öz, Sezgin Bakırdere, Ertuğrul Osman Bursalıoğlu, Hüseyin Birtan Kavanoz, Orhan İçelliAbstractMycotoxins are a variety of metabolic products produced by fungi, which can cause various damages to other organisms. The aim of this study was to figure out the effect of...
Sun, 01/06/2019 - 01:14
Publication date: Available online 4 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Elif Aykın-Dinçer, Mustafa ErbaşAbstractIn this study, it was aimed to design a novel dryer that operates at low temperature (≤20 °C) for the production of a minimally processed and dried meat, and to determine the drying characteristics of this product. Beef slices loaded into this...
Fri, 01/04/2019 - 01:14
Publication date: Available online 3 January 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Tomás Lafarga, Pilar Colás-Medà, Maribel Abadias, Ingrid Aguiló-Aguayo, Gloria Bobo, Inmaculada ViñasAbstractStrawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about...
Sat, 12/29/2018 - 01:11
Publication date: Available online 27 December 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Radhia Abdelkebir, Cristina Alcántara, Irene Falcó, Gloria Sánchez, Jose V. Garcia-Perez, Mohamed Neffati, José M. Lorenzo, Francisco J. Barba, María Carmen ColladoAbstractErodium glaucophyllum is a common Mediterranean herb known for its health benefits. In this study, Erodium...
Sat, 12/29/2018 - 01:11
Publication date: Available online 28 December 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Urvi Shah, Pietro Ranieri, Yuyuan Zhou, Caroline L. Schauer, Vandana Miller, Gregory Fridman, Jasreen K. SekhonAbstractThe efficacy of non-equilibrium atmospheric pressure-pulsed dielectric barrier discharge (cold plasma)-treated mist in disinfecting baby kale leaves, and its effect...
Sun, 12/23/2018 - 01:10
Publication date: Available online 21 December 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Mustafa Tahsin Yilmaz, Azime Yilmaz, Perihan Kubra Akman, Fatih Bozkurt, Enes Dertli, Abdulrahman Basahel, Basil Al-Sasi, Osman Taylan, Osman SagdicAbstractFabrication of essential oil loaded-chitosan nanoparticles using electrospraying technique appears to be a novel strategy to...
Mon, 11/26/2018 - 01:10
Publication date: Available online 24 November 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Qisen Xiang, Xiufang Liu, Shengnan Liu, Yunfang Ma, Chunqing Xu, Yanhong BaiAbstractThe efficacy of nonthermal plasma-activated water (PAW) in the decontamination of mung bean sprouts was evaluated in this work. After being treated with PAW for 30 min, the populations of total aerobic...
Sat, 11/24/2018 - 01:08
Publication date: Available online 22 November 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Muhammad Saiful Islam Khan, Yun-Ji KimAbstractThe potential of micro-plasma discharged water (m-PDW) treatment on reduction of Salmonella Typhimurium ATCC 14028 from the surface of lettuce leaves was evaluated. The surface of iceberg lettuce and red leaf lettuce pieces (3 cm × 3 cm)...
Fri, 11/23/2018 - 01:10
Publication date: Available online 22 November 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): S. Plazzotta, L. ManzoccoAbstractLettuce waste was blanched, ground, pre-homogenised at 40 MPa and subjected to high pressure homogenisation (HPH) at 80 (1 pass) and 150 MPa (1, 10 passes) to obtain an ingredient intended for blended juice formulation. When lettuce was subjected to...
Mon, 11/19/2018 - 01:11
Publication date: Available online 16 November 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Vybhav Vipul Sudhir Gopisetty, Ankit Patras, Brahmaiah Pendyala, Agnes Kilonzo-Nthenge, Ramasamy Ravi, Bharat Pokharel, Lijuan Zhang, Hongwei Si, Michael SasgesAbstractThe impact of UV‑C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry...
Thu, 11/15/2018 - 01:11
Publication date: Available online 14 November 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Malinowska-Pańczyk Edyta, Królik Klaudia, Skorupska Katarzyna, Puta Małgorzata, Martysiak-Żurowska Dorota, Kiełbratowska BogumiłaAbstractA prototype of microwave pasteurizer has been proposed as an alternative for holder pasteurization (HP) routinely used in Human Milk Bank (HMB),...
Wed, 10/24/2018 - 01:11
Publication date: Available online 23 October 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Ya Su, Min Zhang, Benu Adhikari, Arun S. Mujumdar, Weiming ZhangAbstractThe effectiveness of hybrid frying based on vacuum frying with application of ultrasound (USVF) and combined ultrasound and microwave (USMVF) enhancement was presented in this study. The ultrasound revealed...
Mon, 10/08/2018 - 01:12
Publication date: Available online 6 October 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Askild Holck, Kristian Hovde Liland, Mats Carlehög, Even HeirAbstractSalmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of...
Fri, 10/05/2018 - 01:12
Publication date: Available online 3 October 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Beatriz Quiroz-González, Verónica Rodríguez-Martínez, María del Rosario García-Mateos, J. Antonio Torres, Jorge Welti-ChanesAbstractThe high hydrostatic pressure (HHP) inactivation of Listeria innocua and Saccharomyces cerevisiae was investigated in pitaya juice subsequently stored 15 d...

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