Innovative Food Science & Emerging Technologies

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Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. 84:103289. 2023-01-01
Cello-oligosaccharides production from multi-stage enzymatic hydrolysis by lignocellulosic biomass and evaluation of prebiotic potential. 85:103335. 2023-01-01
Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics. 83:103245. 2023-01-01
Extraction of antioxidant and antimicrobial compounds from Inga marginata Willd bark and pulp using different extraction techniques and phytochemical characterization. 83:103244-103255. 2023-01-01
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain. 86:103365-x. 2023-01-01
High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications. 84:103301. 2023-01-01
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. 1:103303. 2023-01-01
Influence of ohmic heating on lentil protein structure and protein-pectin interactions. 87:103413. 2023-01-01
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran. 86:103372-103382. 2023-01-01
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression. 86:103375. 2023-01-01
Seaweed as an alternative protein source: Prospective protein extraction technologies. 86:103374. 2023-01-01
Baru almonds (Dipteryx alata Vog.) and baru almond paste promote metabolic modulation associated with antioxidant, anti-inflammatory, and neuroprotective effects. 80:103068. 2022-01-01
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application. 1:103111. 2022-01-01
Concentration of grape juice: Combined forward osmosis/evaporation versus conventional evaporation. 75:102905. 2022-01-01
Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage. 76:102947. 2022-01-01
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. 76:102934. 2022-01-01
Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). 73:103241. 2022-01-01
Intensification of freeze-drying rate of coffee extract by vacuum freezing. 1:103022. 2022-01-01
Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source. 1:102978. 2022-01-01
Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices. 76:102933. 2022-01-01
Oleosomes from Buriti (Mauritia flexuosa L. f.): Extraction, characterization and stability study. 82:103183. 2022-01-01
Protein valorization from ora-pro-nobis leaves by compressed fluids biorefinery extractions. 76:102926. 2022-01-01
Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity. 82:103212. 2022-01-01
Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound. 103021:103021. 2022-01-01
Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying. 76:102907. 2022-01-01
Advances and innovations associated with the use of acoustic energy in food processing: An updated review. 74:102863. 2021-01-01
Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. 71:102710. 2021-01-01
Benefits of thermosonication in orange juice whey drink processing. 75:102876. 2021-01-01
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). 75:102906. 2021-01-01
Conductive drying methods for producing high-quality restructured pineapple-starch snacks. 1:102701. 2021-01-01
Corrigendum to -Modification of coffee coproducts by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient- [Innovative Food Science and Emerging Technologies 68 (2021) 102608]. 69:102661. 2021-01-01
Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities. 70:102697-`2021. 2021-01-01
Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin. 70:102696. 2021-01-01
Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds. 74:102843. 2021-01-01
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation. 73:102785. 2021-01-01
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. 73:102770. 2021-01-01
Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient. 68:102608. 2021-01-01
Molecular dynamics study of the effects of static and oscillating electric fields in ovalbumin. 75:102911. 2021-01-01
Non-thermal plasma as an innovative pretreatment technology in delignification of brewery by-product. 74:102827-102834. 2021-01-01
PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel. 72:102753. 2021-01-01
Plant-based beverages: Ecofriendly technologies in the production process. 72:102760. 2021-01-01
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. 68:102602. 2021-01-01
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect. 72:102739. 2021-01-01
Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity. 1:102642. 2021-01-01
Advantages of using ohmic heating in Dulce de Leche manufacturing. 65:102475. 2020-01-01
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls. 67:102587-8. 2020-01-01
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration. 60:102341. 2020-01-01
Beer dealcoholization by forward osmosis diafiltration. 63:102371. 2020-01-01
Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava. 66:102506. 2020-01-01
Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.). 65:102472. 2020-01-01
Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing. 66:102519. 2020-01-01
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. 63:102378. 2020-01-01
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. 64:102437. 2020-01-01
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. 66:102490. 2020-01-01
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process. 66:102507. 2020-01-01
Ethanol pre-treatment to ultrasound-assisted convective drying of apple. 61:102328. 2020-01-01
Evidence on the induction of viable but non-culturable state in Listeria monocytogenes by Origanum vulgare L. and Rosmarinus officinalis L. essential oils in a meat-based broth. 62:102351. 2020-01-01
Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying. 1:102317. 2020-01-01
Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae. 66:102532. 2020-01-01
High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii. 61:102315. 2020-01-01
Industrial relevance of Tamarindus indica L. by-products as source of valuable active metabolites. 66:102518. 2020-01-01
Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation. 20:102549. 2020-01-01
Lactobionic acid as a suitable food preservative for yacon juice. 00:102400. 2020-01-01
Microwave vacuum drying of foods with temperature control by power modulation. 65:102473. 2020-01-01
Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins. 61:102333. 2020-01-01
Modulation of aroma and flavor using glow discharge plasma technology. 00:102363. 2020-01-01
Processing conditions and transglutaminase sources to -drive- the wheat gluten dough quality. 65:102439. 2020-01-01
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes. 64:102398. 2020-01-01
Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread. 66:102539. 2020-01-01
Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk. 59:102247. 2020-01-01

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