Catálogo de publicaciones - revistas
Innovative Food Science and Emerging Technologies
Resumen/Descripción – provisto por la editorial en inglés
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science.Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing.
The online Guide for Authors can be found at http://ees.elsevier.com/ifset
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde mar. 2000 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
1466-8564
ISSN electrónico
1878-5522
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
2000-
Cobertura temática
Tabla de contenidos
Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system
Veridiana Vera de Rosso; Adriana Z. Mercadante
Pp. 347-352
Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food
Sharareh Hekmat; Hoda Soltani; Gregor Reid
Palabras clave: Food Science; Industrial and Manufacturing Engineering; General Chemistry.
Pp. 293-296
Computation of mass transport properties of apple and rice from X-ray microtomography images
Alexander Warning; Pieter Verboven; Bart Nicolaï; Gerard van Dalen; Ashim K. Datta
Palabras clave: Food Science; Industrial and Manufacturing Engineering; General Chemistry.
Pp. 14-27
Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects
María José Martín; Federico Lara-Villoslada; María Adolfina Ruiz; María Encarnación Morales
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 15-25
Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
I. Albertos
; A.B. Martin-Diana; M.A. Sanz; J.M. Barat; A.M. Diez; I. Jaime; D. Rico
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 115-122
Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients
Gaurav Kumar Pal; P.V. Suresh
Pp. 201-215
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
Leda C.M. Cunha; Maria Lúcia G. Monteiro; Bruno R.C. Costa-Lima; Juliana M. Guedes-Oliveira; Victor H.M. Alves; André L. Almeida; Renata V. Tonon; Amauri Rosenthal; Carlos A. Conte-Junior
Palabras clave: Food Science; Industrial and Manufacturing Engineering; General Chemistry.
Pp. 136-145
Microwave heat treatment application to pasteurization of human milk
Edyta Malinowska-Pańczyk; Klaudia Królik; Katarzyna Skorupska; Małgorzata Puta; Dorota Martysiak-Żurowska; Bogumiła Kiełbratowska
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 42-48
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
Gisandro Reis Carvalho; Ricardo Lemos Monteiro; João Borges Laurindo; Pedro Esteves Duarte Augusto
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 102770
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state
Hui Wang; M.A. Karim; Sriram K. Vidyarthi; Long Xie; Zi-Liang Liu; Lei Gao; Jing-Shou Zhang; Hong-Wei Xiao
Palabras clave: Industrial and Manufacturing Engineering; General Chemistry; Food Science.
Pp. 102801