Innovative Food Science and Emerging Technologies

Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
pp. 1-7(7)
Authors: Ade-Omowaye B.I.O.; Rastogi N.K.; Angersbach A.; Knorr D.

Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
pp. 9-21(13)
Authors: Anton M.; Chapleau N.; Beaumal V.; Delepine S.; de Lamballerie-Anton M.

Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling
pp. 23-29(7)
Authors: Bury D.; Jelen P.; Kalab M.

Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude
pp. 31-39(9)
Authors: Guerrero S.; Lopez-Malo A.; Alzamora S.M.

Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae
pp. 41-54(14)
Authors: Aronsson K.; Lindgren M.; Johansson B.R.; Ronner U.

Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity
pp. 55-61(7)
Authors: Yoshii H.; Soottitantawat A.; Liu X.-D.; Atarashi T.; Furuta T.; Aishima S.; Ohgawara M.; Linko P.

Preservation of fish by embedment in Sphagnum moss, peat or holocellulose: experimental proof of the oxopolysaccharidic nature of the preservative substance and of its antimicrobial and tanning action
pp. 63-74(12)
Authors: Borsheim K.Y.; Christensen B.E.; Painter T.J.