You are here

Innovative Food Science and Emerging Technologies

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...
Fri, 10/05/2018 - 01:12
Publication date: Available online 3 October 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Sandra Colejo, Avelino Alvarez-Ordóñez, Miguel Prieto, Montserrat González-Raurich, Mercedes LópezAbstractThe effectiveness of UV-C and Non-Thermal Atmospheric Plasma (NTAP) treatments, applied individually or in combination, for the inactivation of Listeria monocytogenes, Listeria...
Fri, 10/05/2018 - 01:12
Publication date: Available online 4 October 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Stella Plazzotta, Lara ManzoccoAbstractThe possibility to exploit ultrasound (US) and high pressure homogenization (HPH) to obtain ethanolic antioxidant extracts from lettuce waste was studied. The application of US (400 W, 24 kHz) for 120 s led to polyphenol extraction yield (81 μg/mL...
Sat, 09/29/2018 - 01:12
Publication date: Available online 26 September 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): James C. Atuonwu, Craig Leadley, Andrew Bosman, Savvas A. Tassou, Estefania Lopez-Quiroga, Peter J. FryerAbstractThis study aims to establish whether innovative food preservation technologies can offer significant reductions in energy consumption and corresponding greenhouse gas (GHG...
Mon, 09/24/2018 - 01:12
Publication date: Available online 23 September 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru SakaiAbstractA 20 kHz ohmic heating (OH) and two sous-vide (SV) treatments of scallop muscles were characterized, and their effects on thermal protein denaturation (TPD) and quality attribute changes were evaluated. TPD was analyzed...
Sun, 09/23/2018 - 01:12
Publication date: Available online 19 September 2018 Innovative Food Science & Emerging TechnologiesAuthor(s): Alessandro Leone, Roberto Romaniello, Pablo Juliano, Antonia TamborrinoAbstractThis study addressed the possibility to improve the conditioning process of olive paste in order to make the extra-virgin olive oil (EVOO) extraction process in a continuous and rapid manner than the...
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 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...
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...

Pages