Innovative Food Science and Emerging Technologies

EDITORIAL BOARD
pp. CO2-CO2(1)

Applications of high-hydrostatic pressure on milk and dairy products: a review
pp. 295-307(13)
Authors: Trujillo A.J.; Capellas M.; Saldo J.; Gervilla R.; Guamis B.

Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk
pp. 309-319(11)
Authors: Trujillo A.J.; Buffa M.; Casals I.; Fernandez P.; Guamis B.

Bactericidal effect of underwater shock waves on Escherichia coli ATCC 10536 suspensions
pp. 321-327(7)
Authors: Loske A.M.; Alvarez U.M.; Hernandez-Galicia C.; Castano-Tostado E.; Prieto F.E.

Inactivation of microorganisms using pulsed high-current underwater discharges
pp. 329-336(8)
Authors: Zuckerman H.; Krasik Y.E.; Felsteiner J.

Metrology system for pulsed electric fields processing
pp. 337-348(12)
Authors: Gongora-Nieto M.M.; Younce F.; Hyde G.M.; Pedrow P.D.; Swanson B.G.; Barbosa-Canovas G.V.

Comparison of the energy performance of pulse generation circuits for PEF
pp. 349-356(8)
Authors: de Haan S.W.H.; Willcock P.R.

Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition
pp. 357-369(13)
Authors: Picart L.; Dumay E.; Cheftel J.C.

Effects of moderate electrothermal treatments on juice yield from cellular tissue
pp. 371-377(7)
Authors: Wang W.-C.; Sastry S.K.

Irradiation of spores of Bacillus cereus and Bacillus subtilis with electron beams
pp. 379-384(6)
Authors: De Lara J.; Fernandez P.S.; Periago P.M.; Palop A.

Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents
pp. 385-390(6)
Authors: Elayedath S.; Barringer S.A.

Edible coatings from cellulose derivatives to reduce oil uptake in fried products
pp. 391-397(7)
Authors: Garca M.A.; Ferrero C.; Bertola N.; Martino M.; Zaritzky N.

The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables
pp. 399-406(8)
Authors: Hunter K.J.; Fletcher J.M.

AUTHOR INDEX
pp. 407-409(3)

VOLUME OF CONTENTS
pp. 411-413(3)