Subjects -> FOOD AND FOOD INDUSTRIES (Total: 411 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (104 journals)
    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 3)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 61)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 2)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 58)
American Journal of Food Science and Technology     Open Access   (Followers: 12)
American Journal of Food Technology     Open Access   (Followers: 11)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Cerâmica     Open Access   (Followers: 6)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 18)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 9)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 2)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 35)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 4)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 22)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 18)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 25)
Food Chemistry : X     Open Access   (Followers: 2)
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 60)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 7)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 13)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal   (Followers: 1)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 2)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 2)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 1)
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Industry     Open Access   (Followers: 1)
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 4)

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Similar Journals
Journal Cover
Innovative Food Science & Emerging Technologies
Journal Prestige (SJR): 1.201
Citation Impact (citeScore): 3
Number of Followers: 5  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1466-8564 - ISSN (Online) 1466-8564
Published by Elsevier Homepage  [3200 journals]
  • Extrusion-based 3D printing of food pastes: Correlating rheological
           properties with printing behaviour
    • Abstract: Publication date: December 2019Source: Innovative Food Science & Emerging Technologies, Volume 58Author(s): Sicong Zhu, Markus A. Stieger, Atze Jan van der Goot, Maarten A.I. SchutyserAbstractDevelopment of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.
       
  • Thermal processing of kale purée: The impact of process intensity and
           storage on different quality related aspects
    • Abstract: Publication date: Available online 16 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Scheling Wibowo, Adebayo Lateef Afuape, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc HendrickxAbstractThis study focused on investigating quality changes of thermally processed kale purée using an integrated targeted and untargeted approach. Low, medium, and high processing intensities (carried out at 70, 90, and 128 °C) were selected based on predetermined shelf-life targets: frozen-thawed, refrigerated, and ambient storage, respectively. The results show that that physicochemical properties determining consumer acceptability were largely dependent on the treatment intensity. The high intensity treatment resulted in the least favorable quality characteristics (distinct brown color, chlorophyll and vitamin C destruction as well as a phase separation after storage). Enzymes were inactivated with increasing thermal load. Regarding taste related compounds, there was no clear effect of processing and storage on acidity and sugar profiles. The untargeted GC–MS approach showed that increasing the processing intensity resulted in an increase of the formation of furans and sulfides. Storage clearly affected the formation of volatiles that could be, depending on the thermal treatment, attributed to lipid and/or carotenoid oxidation, continuation of Maillard reactions, and enzyme catalyzed reactions.Industrial relevanceCompared to other Brassicaceae vegetables such as as broccoli, cauliflower and different types of cabbages, kale so far has received little attention from an industrial processing point of view. However, kale has been reported to contain high nutritional value due to its important content of minerals, bioactive compounds and fibre. With the growing health awareness of consumers and increasingly busy lifestyles, the demand for more convenient fruit and vegetable products with high nutritional content has increased. Therefore, research to obtain more insight on the effect of processing and storage on kale purée is important.
       
  • Impact of pulsed electric fields on physical properties of freeze-dried
           apple tissue
    • Abstract: Publication date: Available online 16 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alica Lammerskitten, Viacheslav Mykhailyk, Artur Wiktor, Stefan Toepfl, Malgorzata Nowacka, Michal Bialik, Jakub Czyżewski, Dorota Witrowa-Rajchert, Oleksii ParniakovAbstractThe aim of this study was to analyze the impact of pulsed electric field (PEF) pre-treatment of apple tissue on kinetics of freeze-drying preceded by vacuum freezing and physical properties of such processed material. PEF intensified freeze-drying kinetics and thus reduced processing time by 57% in comparison to untreated apples slices. Furthermore, the effective water diffusion coefficient increased by 44% as a result of PEF application. Water activity changes during storage of freeze-dried apple tissue were more evident in the case of untreated material albeit initial water activity was higher in the case of electroporated samples. As proved by thermal properties measurements these differences were linked to higher crystallinity of the PEF treated samples (35.5%) in comparison to the untreated material (11.0%). The freeze-dried fruits subjected to PEF pretreatment absorbed more water than the untreated samples while no changes were observed for hygroscopicity and loss of the soluble solids during rehydration.Industrial relevanceObtained results confirm that application of pulsed electric field before freeze-drying makes possible to obtain high quality freeze-dried product preceded by vacuum freezing performed inside freeze-dryer which could reduce freeze-drying time. Since the rehydration capacity of PEF treated material, expressed as ability to absorb water, is better than untreated samples the application of this method could be beneficial when designing instant products. Performed research indicates also that PEF treated freeze-dried apples exhibit better stability expressed by water activity which in turn is related to crystallinity. What more, higher crystallinity of PEF pre-treated freeze-dried samples not only complements the explanation of different physical properties in comparison with intact freeze-dried material but also suggest that sensorial properties may vary.
       
  • Comparison of aqueous extraction efficiency and biological activities of
           polyphenols from pomegranate peels assisted by infrared, ultrasound,
           pulsed electric fields and high-voltage electrical discharges
    • Abstract: Publication date: Available online 15 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hiba N. Rajha, Anna-Maria Abi Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene VorobievAbstractThe effects of aqueous extraction of bioactive compounds from pomegranate peels using conventional extraction (CE) and extraction assisted by infrared irradiation (IR), ultrasound (US), pulsed electric fields (PEF), and high-voltage electrical discharges (HVED) have been compared. For the extractions assisted by US, PEF and HVED, the saturation in extraction was observed approximately at the same specific energy input in the order of W ≈ 90–100 kJ/kg. HVED assisted extraction enhanced the recovery of polyphenols by ≈3 and ≈1.3 times as compared to US and PEF assisted extractions, respectively. Scanning electron microscopy (SEM) data evidenced that the highest yield of total polyphenols after the HVED treatment can reflect the presence of a strong damage of the microstructure of pomegranate skins. The obtained data on inhibition of growth of A. flavus and biosynthesis of aflatoxin B1 were explained accounting for the presence of different synergetic effects of phenolic compounds on inhibition of different bioactivities. All the studied extracts (0.2 mg/mL) demonstrated the higher inhibition efficiency for S. aureus (up to ≈80%) as compared to E. coli (up to ≈33%). PEF selectively extracted and enhanced the recovery of ellagic acid (≈740 μg/g DM), whereas HVED (≈345 μg/g DM) intensified gallic acid extraction compared to US, IR, HVED and WB.
       
  • Antioxidant activity and characterization of whey protein-based beverages:
           Effect of shelf life and gastrointestinal transit on bioactivity
    • Abstract: Publication date: Available online 13 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): E. Arranz, A.R. Corrochano, C. Shanahan, M. Villalva, L. Jaime, S. Santoyo, M.J. Callanan, E. Murphy, L. GiblinAbstractWhey proteins can exhibit antioxidant activity. The objectives of this study were to formulate model whey based beverages with well-established antioxidants (plant polyphenols, vitamins and astaxanthin) to investigate (1) the antioxidant shelf life over a 24-week period and (2) the antioxidant activity after upper gastrointestinal transit. Pilot scale processing (pasteurization, ultra-high temperature or spray drying) was used to prepare beverages which were representative of current product formats. In vitro gastrointestinal digestion of test samples was performed using the standardised INFOGEST method and antioxidant activity of samples was determined using ABTS, FRAP and ORAC. Results from the antioxidant shelf life study provided evidence that powder products functionality was preserved. Whey beverages (pasteurised or spray dried) increased or maintained antioxidant activity during gastrointestinal transit. Combination of whey with additional antioxidant ingredients increased the bioactivity of formulated products; however, this greater bioactivity was altered after gastrointestinal transit, depending on processing type and antioxidant methodology.Industrial relevanceWhey protein-based antioxidant beverages could benefit the elderly consumer to meet their increased protein requirements and boost their antioxidant status. Consumer's acceptance for whey protein-based beverages often improves with clear formulations. This work generated whey protein-based UHT beverages with greater stability and clarity than pasteurised formulations. A novel combination of plant and marine antioxidants increased antioxidant activity of whey protein-based formulations. Furthermore, to suit export markets this work generated spray dried whey protein formulations that did not alter antioxidant potential.
       
  • The role of water in the impact of high pressure on the myrosinase
           activity and glucosinolate content in seedlings from Brussel sprouts
    • Abstract: Publication date: Available online 13 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jia Wang, Francisco J. Barba, Jens C. Sørensen, Heidi B. Frandsen, Susanne Sørensen, Karsten Olsen, Vibeke OrlienAbstractIn this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and total glucosinolate concentration in Brussels sprouts seedlings. Brussels sprouts seedlings with different water content (wc = 4.8–89.4%) and water activity (aw = 0.17–0.97) were pressurized at selected pressures between 200 and 800 MPa (5 °C and 3 min), thereby affecting pressure-induced enzyme denaturation, molecular diffusion, and cell permeability differently. The myrosinase activity and intact glucosinolate content in the dry seedlings (wc 
       
  • Big issues for a small technology: Consumer trade-offs in acceptance of
           nanotechnology in food
    • Abstract: Publication date: Available online 13 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): M. Henchion, M. McCarthy, E.J. Dillon, G. Greehy, S.N. McCarthyAbstractNanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”.Industrial relevanceThis research provides industry with an overview of consumer perceptions around two potential nano-inside and nano-outside product applications elicited through a nationally representative quantitative survey (n = 1046). The results from this work can contribute to the development of a research commercialisation strategy that will yield products and processes of value to consumers, and thus will have greater likelihood of acceptance. Moreover, this work points to the need to involve consumers at an early stage in the product development process and in considering potential commercialisation pathways, particularly with regard to food production where consumers may be especially sensitive or risk-averse. Appreciating the concerns and preferences of consumers and eliciting their overall level of acceptance with regard to particular technologies and product applications is crucial for their success.
       
  • Effect of microfluidization on microstructure, protein profile and
           physicochemical properties of whole cowpea flours
    • Abstract: Publication date: Available online 10 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sarah Adjei-Fremah, Mulumebet Worku, Maria Ortiz De Erive, Fuli He, Tao Wang, Guibing ChenAbstractWhole cowpea flours from three cultivars were microfluidized through a 200 μm “Z” type interaction chamber at room temperature for two passes. The confocal micrographs showed the microfluidization process could effectively disintegrate the structure of both cotyledon and seed coat, two major components of a cowpea seed. Disruption of cotyledon released the embedded starch granules and proteins, whereas disruption of seed coat generated large amounts of fiber fragments with amorphous and fluffy microstructure. Depending on the cultivars of cowpea, these effects significantly decreased mean particle size by up to 92.3% and bulk density by up to 68.7%, and increased specific surface area by up to 286.4%, swelling capacity by up to 107.7%, water-holding capacity by up to 16.1%, oil-holding capacity by up to 162.1%, and total water extractable proteins of whole cowpea by up to 39.7%. Reduced intensity of protein bands in SDS-PAGE was also observed. This indicated high pressure and high shear stress during microfluidization induced fundamental structural changes of cowpea proteins. Under the present experimental conditions, the microfluidization process had no apparent effects on both particle size and structure of cowpea starch granules present in the flours.
       
  • Rupturing fungal cell walls for higher yield of polysaccharides: acid
           treatment of the basidiomycete prior to extraction
    • Abstract: Publication date: Available online 3 August 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jani Trygg, Gabriele Beltrame, Baoru YangAbstractThe fungal cell wall of Agaricus bisporus powder was degraded by ethanol-acid treatment in order to improve the yield of the hot water extractions. Polysaccharides from multiple hot water extractions of treated and untreated mushroom were precipitated with ethanol and characterised separately. The treatment and the sequenced extractions changed the anomeric compositions, the molecular weights, and the sugar contents of the extracted polysaccharides. The total yield of the first extraction of treated A. bisporus increased by 46% with over 10 percentage points higher glucan content compared to untreated batch. Bioactivities were decreasing within the extraction batches and after the treatment. This was found to be connected to the amount of polysaccharides and the content of mannitol in the precipitates.
       
  • Effect of cold plasma on the techno-functional properties of animal
           protein food ingredients
    • Abstract: Publication date: Available online 30 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Juan M. Pérez-Andrés, Carlos Álvarez, P.J. Cullen, Brijesh K. TiwariAbstractProteins, as food ingredients, are employed in the food industry, not only for their high nutritional value, but also because of their techno-functional properties. Modifications of their native structure due to the action of external factors such as pH, temperature or processing by emerging technologies, can lead to changes in their functionality; and consequently, their applicability. The present study investigates the effects of cold atmospheric air plasma on the techno-functional properties of two common food ingredients (haemoglobin and gelatine from pork), and a novel source of functional proteins extracted from a meat co-product (bovine lung protein). Significant effects were found for their functional, rheological and gelling properties. However, the effects were found to depend on the native structure and nature of the protein. The findings point to the specific nature of plasma-protein interactions and the need for individual proteins to be studied as a function of plasma conditions.Industrial relevance textCold plasma is increasingly being investigated as a non-thermal technology for food and other biological applications such as primary agriculture and medicine. In addition to microbial and pest decontamination, it can be also be used to modify the functionality of food ingredients to achieve the desired properties of a specific food product.
       
  • Extraction of phytochemicals from tomato leaf waste using subcritical
           carbon dioxide
    • Abstract: Publication date: Available online 30 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marjan Arab, Bahareh Bahramian, Aaron Schindeler, Peter Valtchev, Fariba Dehghani, Robyn McConchieAbstractThere is an increasing global trend towards efficiently utilizing agricultural biomass. Tomato leaf waste is an unexploited source of bioactive molecules, and we aimed develop methods for extracting compounds of high commercial value. In particular, tomato leaf represents a rich source of phylloquinone (vitamin K1), which has a variety of agricultural and health applications. Phylloquinone was efficiently recovered from tomato leaf waste (29.17 ± 0.96 μg g−1) by a solvent-free process that employed supercritical CO2 extraction (180 bar pressure, room temperature). This recovery rate for vitamin K1 is higher than traditional extraction processes. Tomato leaf also contained phenolics (240 mg (GAE) g−1) and flavonoids (184 mg Qe g−1). Tomato leaf was high in recoverable protein (24.47 ± 0.38%), with Aspartic acid, glutamic acid, and leucine being the dominant free amino acids (13 ± 0.1, 15.1 ± 0.2, 12.8 ± 0.1 mg g−1 dry weight). In summary, tomato biomass is a low cost source of high-value compounds that can be purified for the production of nutritional foods and nutraceuticals.
       
  • The effect of pressure level and cycling in high-pressure homogenization
           on physicochemical, structural and functional properties of filtered and
           non-filtered strawberry nectar
    • Abstract: Publication date: Available online 30 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Alice Moscovici Joubran, Inbal Hanuka Katz, Zoya Okun, Maya Davidovich-Pinhas, Avi ShpigelmanAbstractStrawberry drinks are considered as functional food products due to their high content of health-promoting compounds such as polyphenols. High-pressure homogenization (HPH) results in microbial inactivation while significantly disrupting the plant matrix. This study evaluated the effect of HPH (up to 200 MPa) and number of cycles (at 200 MPa) on the physicochemical, structural and functional attributes of strawberry nectar, with and without the common filtration step that removes part of the polyphenols. HPH reduced particle size, and negatively affected the stability against sedimentation. Surprisingly, viscosity of the filtered drink at low shear-rates increased after homogenization. Color and anthocyanin content were only slightly affected by pressure levels, while total polyphenol concentration was not affected by pressure levels yet significantly increased (up to 30%) following cycling, possibly because of polyphenol extraction from the pulp and achenes. Thus, HPH cycling can be a promising technology for enhancing health-promoting capacity of polyphenol-rich matrices.Industrial relevanceEnhancing the health promoting potential of foods is a major driving force for the utilization and further development of novel process technologies. High pressure homogenization is known to decrease the microbial count while significantly disrupting the plant matrix due to the extensive shear forces. This disruption may have, on one hand, major impact on the techno-functional properties like physical stability, rheology and color, yet on the other hand it might result in the release of various bioactive compounds from the plant matrix. Strawberry nectar is a valuable commodity that is often considered as a functional product due to the range of health promoting components, including polyphenolic compounds such as anthocyanins and phenolic acids. Yet very little information exists in the literature regarding the outcome of high pressure homogenization parameters on the properties of strawberry nectars/juices. The data provided in the presented manuscript can fill such a gap regarding strawberry based drinks and also provide a reference for the effect of such technologies on other plant based products.
       
  • Effects of cold plasma treatments on spot-inoculated Escherichia coli
           O157:H7 and quality of baby kale (Brassica oleracea) leaves
    • Abstract: Publication date: October 2019Source: Innovative Food Science & Emerging Technologies, Volume 57Author(s): Urvi Shah, Pietro Ranieri, Yuyuan Zhou, Caroline L. Schauer, Vandana Miller, Gregory Fridman, Jasreen K. SekhonAbstractThe efficacy of non-equilibrium atmospheric pressure-pulsed dielectric barrier discharge (cold plasma)-treated mist in disinfecting baby kale leaves, and its effect on color values and cuticle composition were evaluated. UV-treated baby kale leaves were spot-inoculated (0.04-mL of 106 CFU/mL) with rifampicin-resistant strain E. coli O157:H7 ATCC 700728 incubated (0–4 °C) overnight and treated with plasma mist at 60, 120, 180, 240 or 300 s. Treated and untreated leaves were analyzed for change in color values (L*, a*, b*, chroma, hue, and browning index (BI)) using a Chroma meter. Functional groups (alcohols, esters, aldehydes, and ketones) were determined in the cuticle using FTIR. Color stability of treated leaves was also evaluated after refrigerated storage (4 °C) for 12 days. Levels of E. coli O157:H7 on the kale leaves were reduced below the detection limit of 5.5 × 103 CFU/mL after plasma treatment for 300 s with no significant change in color values. Visible change in color (browning or leaf damage) was observed after 600 s of plasma treatment. Color stability of plasma-treated leaves was enhanced during refrigerated storage (4 °C), indicated by a lower BI value of 34.4 ± 5.4 at 120-s plasma treatment compared to untreated leaves after 12 days of storage. Fourier transform infrared (FTIR) spectroscopy analysis concluded that plasma treatment of kale did not negatively affect functional groups in the cuticle. This study demonstrated that cold plasma mist has the potential to reduce E. coli on the surface of baby kale leaves with no significant change in the color values.Industrial relevanceKale leaves are consumed worldwide owing to their health-promoting and nutritional benefits. However, in the past two decades there has been an increase in foodborne diseases outbreaks caused by microorganisms associated with leafy vegetables. The food industry faces challenges in improving food safety while maintaining quality of the food. Chemicals in wash water or heat treatment (70–121 °C), commonly used methods for killing microorganisms, can have negative effect on the aesthetic (color) and nutritional quality of the product. Cold plasma treatment of fresh produce, an emerging food preservation technology, is an efficient, quick, and environmentally-friendly method of disinfecting the product at low temperature (30–40 °C). This study demonstrated that treatment of baby kale with cold plasma mist not only inactivated E. coli, but also enhanced its color stability during refrigerated storage. Hence, cold plasma mist has a potential application as an efficient disinfection technology, thus enhancing shelf-life of fresh leafy greens.
       
  • Action of plasma-activated lactic acid on the inactivation of inoculated
           Salmonella Enteritidis and quality of beef
    • Abstract: Publication date: Available online 20 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jing Qian, Hong Zhuang, Mustapha Muhammad Nasiru, Umair Muhammad, Jianhao Zhang, Wenjing YanAbstractThis study aimed to investigate the effects of plasma-activated lactic acid (PALA) on Salmonella Enteritidis and beef quality. To improve the antibacterial efficiency of plasma-activated water (PAW), plasma-activated lactic acid (PALA) was prepared by treating lactic acid (0.05–0.20%) with a plasma jet for 40 to 100 s with subsequent application to the surfaces of beef slices (50 × 50 mm, approximately 10 g). Slices were analyzed for changes in surface color, pH, lipid oxidation and odor. In addition, secondary structure (β-sheet and random coil) of the beef protein was determined using Fourier transform infrared spectrometer. We showed that the antibacterial activity of PALA was closely related to the reaction of NO2− with H2O2 as well as the decomposition of NO2− under acidic conditions. UV-treated fresh beef slices were spot-inoculated with Salmonella Enteritidis (5.67 log CFU/g) and then immersed in PALA solutions for 20 s; leading to a reduction ranging from 1.24 to 3.52 log CFU/g. Data indicated that there was no negative effect of PALA on beef quality parameters. This study not only provided a theoretical basis for developing a novel decontaminant but also enabled PALA to find a way for practical application.Industrial relevanceIn China, a high concentration of lactic acid (2.0–2.5%) is a widely used bactericidal agent in the beef industry. However, it has a negative effect on the odor and protein of the product. The meat industry faces challenges in achieving the balance between the antimicrobial effect on meat and the quality of the product. Based on this, plasma-activated water (PAW) is a hopeful alternative decontaminant for microbial inhibition on meat, made by treating water with non-thermal plasma, containing reactive species, ions and charged particles, which is safe and environmentally friendly. This study demonstrated that plasma-activated lactic acid (PALA) was more effective and stable than PAW. The PALA treatment of beef slices not only led to the reduction of Salmonella Enteritidis but maintained beef quality. PALA appears a promising decontaminant for the meat industry.
       
  • Identification of equivalent processing conditions for pasteurization of
           strawberry juice by high pressure, ultrasound, and pulsed electric fields
           processing
    • Abstract: Publication date: Available online 19 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Semanur Yildiz, Prashant Raj Pokhrel, Sevcan Unluturk, Gustavo V. Barbosa-CánovasAbstractThe objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia coli was used to inoculate SJ prior to treatment with HPP, US, and PEF. HPP was applied at several pressures (200–400 MPa) up to 2 min while US (120 μm, 24 kHz) was conducted at 25, 40, and 55 °C up to 10 min in continuous pulsing mode. In order to avoid excessive use of SJ, PEF was performed using a model solution (MS) basically composed of citric acid (8 g/L), fructose (35 g/L), glucose (35 g/L), Na2HPO4 (0.2 M) and NaCl (5%) to simulate the SJ electrical conductivity, pH, and total soluble solid (TSS). A face-centered composite design was conducted for PEF processing at different electric field intensities (EFI) (25–35 kV/cm) and treatment times (5–27 μs). Processing conditions were selected that resulted in 5-log CFU/mL inactivation of E. coli. HPP at 300 MPa for 1 min, and US at 55 °C (thermosonication) for 3 min reduced E. coli in SJ by 5.75 ± 0.52 and 5.69 ± 0.61 log CFU/mL, respectively. PEF treatment at 35 kV/cm, 27 μs treatment time, 350 mL/min flow rate, and 2 μs pulse width in monopolar mode resulted in 5.53 ± 0.00 log reduction of E. coli in MS. Likewise, E. coli population in SJ was also reduced by 5.16 ± 0.15 log after applying the same PEF conditions to SJ. No E. coli was detected in SJ subjected to conventional thermal pasteurization at 72 °C for 15 s. All technologies reduced the natural microbiota below 2 log CFU/mL in terms of the total aerobic bacteria and yeast-mold counts. Thus, this study identified the equivalent conditions for the SJ pasteurization by three nonthermal processing technologies.Industrial relevanceConsumers have an increasing interest towards fresh-like food products with desirable nutritional and sensorial attributes. High pressure, ultrasound and pulsed electric field are three relevant novel nonthermal technologies as alternatives to conventional thermal treatments. This study identified the processing conditions of these three nonthermal technologies for the pasteurization of strawberry juice based on equivalent inactivation of acid-adapted E. coli. From an industrial point of view, the established processing conditions are useful references for the development of novel berry juices. In addition to microbiological safety, this study on equivalent processing allows direct efficacy and quality comparisons of a given juice pasteurized by the three nonthermal technologies under consideration.
       
  • Production of value-added product from pineapple peels using solid state
           fermentation
    • Abstract: Publication date: Available online 15 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): T.E. ArunaAbstractPineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was done with a view to increase their protein content using Trichoderma viride ATCC 36316 for 96 h at 30 °C. The study was carried out using conical flasks and on-farm solid state fermenter. Chemical composition (fat, crude and true proteins, carbohydrate and ash) of the unfermented and fermented peels were determined using standard methods. Unfermented pineapple peel had low values of 4.5, 2.84, 0.6, 6.8% for crude protein, true protein, fat and ash contents, respectively. The SSF using T. viride with or without the addition of (NH4)2SO4 increased the chemical compositions of the pineapple peels. Higher protein yields were recorded when (NH4)2SO4 was used as nitrogen source. T. viride and (NH4)2SO4 increased the crude protein content from 4.5 to 14.9% when fermentation was done using conical flask. With on-farm scale fermenter, protein yields increased further. SSF of pineapple peels with T. viride produced high protein fungal biomass and may be recommended as suitable for animal feed.
       
  • Effects of high pressure, microwave and ultrasound processing on proteins
           and enzyme activity in dairy systems — A review
    • Abstract: Publication date: Available online 9 July 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Thomas S.H. Leong, Charitha J. Gamlath, Gregory J.O. Martin, Muthupandian AshokkumarAbstractHigh-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important changes in milk proteins imparted by these three processing technologies. HPP dissociates casein micelles at low pH (
       
  • Effect of rosemary extract on microbial growth, pH, color, and lipid
           oxidation in cold plasma-processed ground chicken patties
    • Abstract: Publication date: Available online 15 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yue Gao, Hong Zhuang, Hung-Yueh Yeh, Brian Bowker, Jianhao ZhangAbstractEffects of adding 1% rosemary extract were determined on the microbial growth and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP). Chicken patties were CP-treated at 70 kV for 180 s. Total plate counts (TPC), pH, color, and lipid oxidation (LPO) were measured at time 0 and day 5 of storage. ANOVA showed that there were no three-way (rosemary*CP*storage) interactions and no rosemary*CP interaction (P > 0.05) regardless of measured variable, indicating that rosemary extract has the same effects on CP treated patties as on non-CP treated samples regardless of storage. Adding rosemary extract resulted in reduced microbial growth, LPO, and L* values and increased pH, a*, and b* values in both CP treated and non-CP treated patties. In conclusion, rosemary is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat.
       
  • Study the kinetics and thermodynamics conditions for CO2 hydrate formation
           in orange juice concentration
    • Abstract: Publication date: Available online 16 April 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Saleh Safari, Farshad VaraminianAbstractIn this study, for concentration of orange juice, two laboratory systems were used; one for CO2 hydrate formation at high-pressure system, another for formation of THF hydrate at atmospheric pressure system. In the high-pressure system, the kinetic parameters of CO2 hydrate formation in orange juice were investigated in comparison with pure water, in constant temperature and volume. Also the effect of the initial pressure (20, 30 and 35 bar), temperature (2, 3 and 4 °C) and brix (10, 13 and 16) were investigated on hydrate formation conditions. The results showed that, with increasing the pressure and lowering temperature, the initial rate of formation CO2 hydrate is increased and the relaxation time is decreased. With increasing the brix, the initial rate of CO2 hydrate formation is decreased and the relaxation time is increased. The maximum relaxation time of 1230 s was reached at 20 bar, 4 °C and 16 brix. It was determined that the content of orange juice plays as an inhibitor in hydrate formation. In the atmospheric system, the effect of brix (7, 10, 13, 16 and 20) on kinetics of THF hydrate formation was investigated in orange juice. After the separation of the formed crystals, the secondary brix was measured; the highest concentration in the initial brix of 7 was obtained about 200%., with increasing the brix, the induction time was increased, while it had no effect on the relaxation time.
       
  • Cold dryer as novel process for producing a minimally processed and dried
           meat
    • Abstract: Publication date: Available online 4 January 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Elif Aykın-Dinçer, Mustafa ErbaşAbstractIn this study, it was aimed to design a novel dryer that operates at low temperature (≤20 °C) for the production of a minimally processed and dried meat, and to determine the drying characteristics of this product. Beef slices loaded into this dryer were dried at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m/s) after pasteurization. The drying time of slices was significantly influenced by the temperatures and air flow rates. The shortest drying time that pass until reaching the final water content (40%) was found in the slices subjected to a temperature of 10 °C and an air flow rate of 4 m/s. Nine kinetic models were selected to evaluate the moisture ratio data, with regard to adjusted regression coefficient (R2), the reduced chi-square (χ2) and root mean square error (RMSE). Page model exhibited the best fit (R2 ≥ 0.9961; χ2 ≤ 0.0002 and RMSE ≤ 0.0125). In addition, the effective moisture diffusivity (Deff) and activation energy (Ea) values of slices were 7.13 × 10−10 m2/s and 44.96 kJ/mol, respectively. Consequently, the low drying temperature could shorten the drying time of beef because the driving force for mass transfer is supplied by the moisture difference between food and the air in the dryer.Industrial relevanceThe novel dryer could carry out minimal processing to the meat, provide food safety and perform drying in cold conditions (≤20 °C). Beef slices dried faster with a drying temperature of 10 °C and an air flow rate of 4 m/s in this dryer. Various dried products also could be obtained by cold drying method without the loss of their quality properties.
       
 
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