Innovative Food Science & Emerging Technologies

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Production of intrinsically labelled spinach using stable isotopes (13C or15N) for the study of folate absorption
Innovative Food Science & Emerging Technologies - Tập 7 - Trang 147-151 - 2006
David J. Hart, Anthony J.A. Wright, Caroline A. Wolfe, Jack Dainty, Lionel R. Perkins, Paul M. Finglas
Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.) pulp
Innovative Food Science & Emerging Technologies - Tập 36 - Trang 166-172 - 2016
Jing Shen, Qian Gou, Zhen Zhang, Min Wang
Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing
Innovative Food Science & Emerging Technologies - Tập 20 - Trang 81-90 - 2013
Yang Tao, Di Wu, Da-Wen Sun, Adrian Górecki, Wioletta Błaszczak, Józef Fornal, Tomasz Jeliński
Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient
Innovative Food Science & Emerging Technologies - Tập 68 - Trang 102608 - 2021
Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mário Roberto Maróstica Junior, Marcelo Cristianini
By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria
Innovative Food Science & Emerging Technologies - Tập 51 - Trang 167-176 - 2019
Premsuda Saman, Pablo Fuciños, José A. Vázquez, Severino S. Pandiella
Removal of meat biofilms from surfaces by ultrasounds combined with enzymes and/or a chelating agent
Innovative Food Science & Emerging Technologies - Tập 8 - Trang 192-196 - 2007
N. Oulahal, A. Martial-Gros, M. Bonneau, L.J. Blum
Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration
Innovative Food Science & Emerging Technologies - Tập 10 - Trang 342-347 - 2009
Martin Mondor, Salih Aksay, Hélène Drolet, Samira Roufik, Edward Farnworth, Joyce I. Boye
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices
Innovative Food Science & Emerging Technologies - Tập 30 - Trang 192-197 - 2015
Guillermo Petzold, Jorge Moreno, Paz Lastra, Katerin Rojas, Patricio Orellana
Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage
Innovative Food Science & Emerging Technologies - Tập 49 - Trang 51-57 - 2018
Arnold David González-Monroy, Gabriela Rodríguez-Hernández, César Ozuna, María Elena Sosa-Morales
Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage
Innovative Food Science & Emerging Technologies - Tập 32 - Trang 101-109 - 2015
Krystian Marszałek, Sylwia Skąpska, Łukasz Woźniak, Barbara Sokołowska
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