Innovative Food Science and Emerging Technologies

Production of -galactosidase for lactose hydrolysis in milk and dairy products using thermophilic lactic acid bacteria
pp. 75-85(11)
Authors: Vasiljevic T.; Jelen P.

The multivariate advantage in fat determination in meat by bench-top NMR
pp. 87-94(8)
Authors: Pedersen H.T.; Berg H.; Lundby F.; Engelsen S.B.

Resistance of poliovirus to inactivation by high hydrostatic pressures
pp. 95-98(4)
Authors: Wilkinson N.; Kurdziel A.S.; Langton S.; Needs E.; Cook N.

Inactivation of pathogenic Escherichia coli in skimmed milk using hhigh hydrostatic pressure
pp. 99-104(6)
Authors: Linton M.; McClements J.M.J.; Patterson M.F.

Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
pp. 105-112(8)
Authors: Aronsson K.; Ronner U.

Pulsed electric field breakage of cellular tissues: visualisation of percolative properties
pp. 113-125(13)
Authors: Lebovka N.I.; Bazhal M.I.; Vorobiev E.

Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing
pp. 127-132(6)
Authors: Fallik E.; Tuvia-Alkalai S.; Feng X.; Lurie S.

Processing of yellow pea by germination, microwave treatment and drying
pp. 133-137(5)
Authors: Kadlec P.; Rubecova A.; Hinkova A.; Kaasova J.; Bubnik Z.; Pour V.

Inactivation of proteases and lipases by ultrasound
pp. 139-150(12)
Authors: Vercet A.; Burgos J.; Crelier S.; Lopez-Buesa P.