Innovative Food Science & Emerging Technologies

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Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage
Innovative Food Science & Emerging Technologies - Tập 36 - Trang 320-329 - 2016
Yunjing Guan, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xuan Liu, Qinqin Chen, Xinye Wu, Mo Zhou
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity
Innovative Food Science & Emerging Technologies - Tập 73 - Trang 102767 - 2021
Jinghua Ye, Yuan Xia, Qianyu Yi, Huacheng Zhu, Yang Yang, Kama Huang, Kaibo Shi
Preparation of water-soluble chitosan from shrimp shell and its antibacterial activity
Innovative Food Science & Emerging Technologies - Tập 10 Số 1 - Trang 103-107 - 2009
Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging
Innovative Food Science & Emerging Technologies - Tập 5 - Trang 215-224 - 2004
Robert C. Soliva-Fortuny, Pedro Elez-Martı́nez, Olga Martı́n-Belloso
Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties
Innovative Food Science & Emerging Technologies - Tập 20 - Trang 91-99 - 2013
T. Garde-Cerdán, L. González-Arenzana, N. López, R. López, P. Santamaría, I. López-Alfaro
Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)
Innovative Food Science & Emerging Technologies - Tập 31 - Trang 123-130 - 2015
Asma Ashraf Khan, Adil Gani, Asima Shah, F.A. Masoodi, Peerzada R. Hussain, Idrees Ahmed Wani, Firdous Ahmad Khanday
Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers
Innovative Food Science & Emerging Technologies - Tập 4 - Trang 285-295 - 2003
Johan Morren, Bart Roodenburg, Sjoerd W.H. de Haan
Sugar beet pectin as a natural carrier for curcumin, a water-insoluble bioactive for food and beverage enrichment: Formation and characterization
Innovative Food Science & Emerging Technologies - Tập 74 - Trang 102858 - 2021
Yedidya Zagury, Shlomit David, Ravit Edelman, Roni Hazan Brill, Yoav D. Livney
Bifidobacterium glycoside hydrolases and (potential) prebiotics
Innovative Food Science & Emerging Technologies - Tập 9 - Trang 401-407 - 2008
Lambertus A.M. Van Den Broek, Alphons G.J. Voragen
The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model
Innovative Food Science & Emerging Technologies - Tập 59 - Trang 102273 - 2020
Hani Shkolnikov, Valeria Belochvostov, Zoya Okun, Avi Shpigelman
Tổng số: 1,544   
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