Innovative Food Science and Emerging Technologies

Editorial Board
pp. CO2-CO2(1)

Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment?
pp. 1-14(14)
Authors: Claeys W.L.; Van Loey I.A.M.; Hendrickx M.E.

Phase transition in foods: effect of pressure and methods to assess or control phase transition
pp. 15-24(10)
Authors: LeBail A.; Boillereaux L.; Davenel A.; Hayert M.; Lucas T.; Monteau J.Y.

Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk
pp. 25-34(10)
Authors: Chen H.; Hoover D.G.

On the modelling of the inactivation kinetics of Saccharomyces cerevisiae by means of combined temperature and high pressure treatments
pp. 35-44(10)
Authors: Dons G.; Ferrari G.; Maresca P.

Ohmic heating behaviour and electrical conductivity of two-phase food systems
pp. 45-55(11)
Authors: Zareifard M.R.; Ramaswamy H.S.; Trigui M.; Marcotte M.

Impact of air bubbles in a dielectric liquid when subjected to high field strengths
pp. 57-67(11)
Authors: Gongora-Nieto M.M.; Pedrow P.D.; Swanson B.G.; Barbosa-Canovas G.V.

Analysis of temperature variability during the thermal processing of hazelnuts
pp. 69-84(16)
Authors: Demir A.D.; Baucour P.; Cronin K.; Abodayeh K.

The effect of short- and long-term freeze-chilling on the quality of mashed potato
pp. 85-97(13)
Authors: Redmond G.A.; Gormley T.R.; Butler F.

A new process for the combined recovery of pectin and phenolic compounds from apple pomace
pp. 99-107(9)
Authors: Schieber A.; Hilt P.; Streker P.; Endresz H.-U.; Rentschler C.; Carle R.

Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize
pp. 109-119(11)
Authors: Sefa-Dedeh S.; Cornelius B.; Sakyi-Dawson E.; Ohene Afoakwa E.