Innovative Food Science and Emerging Technologies

Editorial Board
pp. CO2-CO2(1)

High pressure-induced changes in the creaming properties of bovine milk
pp. 349-359(11)
Authors: Huppertz T.; Fox P.F.; Kelly A.L.

High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels
pp. 361-366(6)
Authors: Chevalier-Lucia D.; Le Bail A.; Ghoul M.; Chourot J.-M.

High pressure microfluidization treatment of heat denatured whey proteins for improved functionality
pp. 367-376(10)
Authors: Iordache M.; Jelen P.

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters
pp. 377-385(9)
Authors: Krebbers B.; Matser A.M.; Hoogerwerf S.W.; Moezelaar R.; Tomassen M.M.M.; van den Berg R.W.

Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg
pp. 387-393(7)
Authors: Lee D.U.; Heinz V.; Knorr D.

Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef
pp. 395-402(8)
Authors: Juneja V.K.; Marks H.M.

Fragmentation of chitosan by microfluidization process
pp. 403-413(11)
Authors: Kasaai M.R.; Charlet G.; Paquin P.; Arul J.

Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction
pp. 415-423(9)
Authors: Stoll T.; Schweiggert U.; Schieber A.; Carle R.

Burlat cherry quality after long range transport: optimisation of packaging conditions
pp. 425-434(10)
Authors: Remon S.; Eugenia Venturini M.; Lopez-Buesa P.; Oria R.

Four questions on European consumers' attitudes toward the use of genetic modification in food production
pp. 435-445(11)
Authors: Grunert K.G.; Bredahl L.; Scholderer J.

Author Index
pp. 447-449(3)

Volume of Contents
pp. 451-453(3)