期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 75 ()
Fermentation, as a simple, safe and environmentally friendly technology, is promising in the modification of proteins. In this study, the liquid whole......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 79 ()
In this study, the effects of indirect plasma-processed air (PPA) treatments for 30, 120 and 240 s on Monilinia fructicola, indigenous microbes and qu......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 82 ()
Curcumin (Cur), an effective antioxidant agent, suffers a low bioavailability due to its poor solubility and instability in aqueous solutions. With th......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 82 ()
Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein isolate (OPI) to improve its functional properties and broaden......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 77 ()
Traditional in vitro screening assays for identifying probiotics often fail to provide a metabolomic overview of candidate strains. Thus, this work ai......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 80 ()
This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on mass transfer, micro-structure and eating quality of beef duri......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 80 ()
Patulin (PAT) contamination caused by Penicillium expansum growth in postharvest fruit brings safety problems. This study investigated the inhibitory ......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 75 ()
This study investigates the potential of hybrid membrane processes including microfiltration (MF), ultrafiltration (UF) and forward osmosis (FO) for n......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 76 ()
Inexpensive and practical model foods are necessary for developing ohmic tempering (OT) of tuna to reduce experimental costs. In this study, the effec......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 78 ()
Pulsed light (PL) was used to remove Ochratoxin A (OTA) from clear grape juice in this study. Firstly, the factors of OTA degraded by PL were explored......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 82 ()
Effect of perturbation factors on phase transition metastable positions of whole milk (4% fat content) and their influence on microbial destruction ch......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 82 ()
Soy isoflavones are widely used as a dietary supplement. However, the bioavailability of soy isoflavones is low due to the poor water solubility. Whey......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 78 ()
Radio frequency (RF) heating is a novel processing technology. Non-thermal effect of RF pasteurization has been debated in the last few years. This st......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 80 ()
The application of dynamic high-pressure microfluidization (DHPM) provides interesting modifications in food structures. However, the effects of DHPM ......
期刊： INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022; 80 ()
This study investigated the effects of subcritical fluid extraction on lipid removal and the physicochemical properties of egg yolk powder. In additio......
