Innovative Food Science and Emerging Technologies

Coupled electrical-fluid model of pulsed electric field treatment in a model food system
pp. 229-238(10)
Authors: Fiala A.; Wouters P.C.; van den Bosch E.; Creyghton Y.L.M.

Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents
pp. 239-249(11)
Authors: Manas P.; Barsotti L.; Cheftel J.C.

Non-thermal microbial inactivation in waste brine using high-voltage low-energy electrical pulses
pp. 251-259(9)
Authors: Ho S.Y.; Mittal G.S.

Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices
pp. 261-272(12)
Authors: Ananta E.; Heinz V.; Schluter O.; Knorr D.

Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli
pp. 273-277(5)
Authors: San Martn M.F.; Harte F.M.; Lelieveld H.; Barbosa-Canovas G.V.; Swanson B.G.

Processing and stabilisation of cauliflower by ohmic heating technology
pp. 279-287(9)
Authors: Eliot-Godereaux S.C.; Zuber F.; Goullieux A.

Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model
pp. 289-301(13)
Authors: Juneja V.K.; Novak J.S.; Marks H.M.; Gombas D.E.

Modelling the change in colour of broccoli and green beans during blanching
pp. 303-313(11)
Authors: Tijskens L.M.M.; Schijvens E.P.H.M.; Biekman E.S.A.

Modelling the effect of pH on the colour degradation of blanched broccoli
pp. 315-322(8)
Authors: Tijskens L.M.M.; Barringer S.A.; Biekman E.S.A.

HCl-extractability of minerals from ricebean and fababean: influence of domestic processing methods
pp. 323-325(3)
Authors: Saharan K.; Khetarpaul N.; Bishnoi S.

Author Index to Volume 2
pp. 327-328(2)

Contents of Volume 2
pp. 329-330(2)