Volume 5; Issue 1

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Innovative Food Science & Emerging Technologies
Volume 5; Issue 1

Innovative Food Science & Emerging Technologies

Volume 5; Issue 1

1

Preparation of high dietary fiber powder from lemon juice by-products

Y. Lario, E. Sendra, J. Garcı&amp, #x0301, a-Pérez, C. Fuentes, E. Sayas-Barberá, J. Fernández-López, J.A. Pérez-Alvarez

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 226 KB

english, 2004

2

Effect of preheating on thermal degradation kinetics of carrot texture

T.S. Vu, C. Smout, D.N. Sila, B. LyNguyen, A.M.L Van Loey, M.E.G. Hendrickx

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 188 KB

english, 2004

3

Effects of high pressure treatment on the yield of cheese curd from bovine milk

Thom Huppertz, Patrick F. Fox, Alan L. Kelly

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 138 KB

english, 2004

4

Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens

D.A Vattem, Y.-T Lin, R.G Labbe, K Shetty

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 239 KB

english, 2004

5

Fractionation of whey proteins by bipolar membrane electroacidification

Laurent Bazinet, Denis Ippersiel, Behzad Mahdavi

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 151 KB

english, 2004

6

Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water

Sascha Baur, Ralph Klaiber, Walter Peter Hammes, Reinhold Carle

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 370 KB

english, 2004

7

Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterisation system

Ida I. Muhamad, Grant M. Campbell

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 173 KB

english, 2004

8

Neural networks for the heat and mass transfer prediction during drying of cassava and mango

J.A. Hernández-Pérez, M.A. Garcı́a-Alvarado, G. Trystram, B. Heyd

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 1.10 MB

english, 2004

9

Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing

Md.Anwar Hossain, M Abu Alikhan, Tadashi Ishihara, Kenji Hara, Kiyoshi Osatomi, Kazufumi Osaka, Yukihori Nazaki

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 151 KB

english, 2004

10

Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics

I Castro, J.A Teixeira, S Salengke, S.K Sastry, A.A Vicente

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 515 KB

english, 2004

11

The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots

G.A Redmond, T.R Gormley, F Butler

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 152 KB

english, 2004

12

Study of high amylose corn starch as food grade enteric coating in a microcapsule model system

Anna Dimantov, Menahem Greenberg, Ellina Kesselman, Eyal Shimoni

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 1.11 MB

english, 2004

13

Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples

Nikolai I Lebovka, Iurie Praporscic, Eugene Vorobiev

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 772 KB

english, 2004

14

Red clover extract as antioxidant active and functional food ingredient

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 82 KB

english, 2004

15

Synergy between enzymes involved in the degradation of insoluble wheat flour arabinoxylan

M. Vardakou, P. Katapodis, E. Topakas, D. Kekos, B.J. Macris, P. Christakopoulos

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 369 KB

english, 2004

16

Editorial Board

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 9 KB

english, 2004

17

Instructions to Authors

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

Language:

english

File:

PDF, 18 KB

english, 2004

18

Advert

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

File:

PDF, 346 KB

2004

19

Advert

Journal:

Innovative Food Science & Emerging Technologies

Year:

2004

File:

PDF, 287 KB

2004

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