Innovative Food Science and Emerging Technologies

EDITORIAL BOARD
pp. CO2-CO2(1)

Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
pp. 203-207(5)
Authors: Saldo J.; Sendra E.; Guamis B.

High-pressure as a tool to study some proteins' properties: conformational modification, activity and oligomeric dissociation
pp. 209-221(13)
Authors: Lullien-Pellerin V.; Balny C.

High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice
pp. 223-231(9)
Authors: Basak S.; Ramaswamy H.S.; Piette J.P.G.

Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers
pp. 233-245(13)
Authors: Lindgren M.; Aronsson K.; Galt S.; Ohlsson T.

Spectrofluorimetric assessment of bacterial cell membrane damage by pulsed electric field
pp. 247-254(8)
Authors: Unal R.; Yousef A.E.; Dunne C.P.

Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes
pp. 255-262(8)
Authors: Todisco S.; Tallarico P.; Gupta B.B.

The response of some vegetables to vacuum impregnation
pp. 263-269(7)
Authors: Gras M.; Vidal-Brotons N.; Betoret A.; Chiralt; Fito P.

Selective inactivation of phospholipase A₂ in complex protein mixtures
pp. 271-277(7)
Authors: Vercet A.; Oria R.; Crelier S.; Lopez-Buesa P.

Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts
pp. 279-288(10)
Authors: Smolander M.; Hurme E.; Latva-Kala K.; Luoma T.; Alakomi H.-L.; Ahvenainen R.

Flow injection determination of total catechins and procyanidins in white and red wines
pp. 289-293(5)
Authors: Gonzalez-Rodrguez J.; Perez-Juan P.; Luque de Castro M.D.