Innovative Food Science and Emerging Technologies

Publisher： Elsevier

Founded in： 2000

Total resources： 4

ISSN： 1466-8564

Subject： TS2 food industry

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Innovative Food Science and Emerging Technologies

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High pressure-induced changes in the creaming properties of bovine milk

By Huppertz T., Fox P.F., Kelly A.L. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 349-359

Elsevier

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Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

By Krebbers B., Matser A.M., Hoogerwerf S.W., Moezelaar R., Tomassen M.M.M., van den Berg R.W. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 377-385

Elsevier

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Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef

By Juneja V.K., Marks H.M. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 395-402

Elsevier

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High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels

By Chevalier-Lucia D., Le Bail A., Ghoul M., Chourot J.-M. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 361-366

Elsevier

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High pressure microfluidization treatment of heat denatured whey proteins for improved functionality

By Iordache M., Jelen P. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 367-376

Elsevier

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Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction

By Stoll T., Schweiggert U., Schieber A., Carle R. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 415-423

Elsevier

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Four questions on European consumers' attitudes toward the use of genetic modification in food production

By Grunert K.G., Bredahl L., Scholderer J. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 435-445

Elsevier

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Fragmentation of chitosan by microfluidization process

By Kasaai M.R., Charlet G., Paquin P., Arul J. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 403-413

Elsevier

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Burlat cherry quality after long range transport: optimisation of packaging conditions

By Remon S., Eugenia Venturini M., Lopez-Buesa P., Oria R. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 425-434

Elsevier

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Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

By Lee D.U., Heinz V., Knorr D. in (2003)

Innovative Food Science and Emerging Technologies , Vol. 4, Iss. 4, 2003-12 , pp. 387-393

Elsevier

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