Thư Viện trường Đại Học Nha Trang

Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology., Tập 19, Số S, 2013

Mục lục:

STT	Nội dung
1	Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals / Di Wu, Da-Wen Sun
2	Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications / Di Wu, Da-Wen Sun
3	Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules / Fardin Tamjidi and others
4	Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure processing / Sarah M. Markland and others
5	Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars / Netsanet Shiferaw Terefe and others
6	Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage / Ruth A. McArdle and others
7	Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese / K. Evert-Arriagada, M.M. Hernández-Herrero, J.J. Gallardo-Chacón,
8	The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage / Peng Dong and others
9	Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time / Dong Chen and others
10	Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment / R. Núñez-Flores and others
11	Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese / Kevin C. Deegan and others
12	Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores / Sung Hee Park, V.M. Balasubramaniam, Sudhir K. Sastry
13	A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges / N. Boussetta, O. Lesaint, E. Vorobiev
14	Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice / Mei Feng and others
15	Inactivation of bacterial spores by UV-C light / E. Gayán, I. Álvarez, S. Condón
16	Cold plasma effects on enzyme activity in a model food system / Bjoern Surowsky and others
17	Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge / S.K. Pankaj, N.N. Misra, P.J. Cullen
18	A novel preservation technique applied to fiordilatte cheese / A. Conte and others
19	Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree / María Benlloch-Tinoco and others
20	Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) / F. Licciardello and others
21	Resveratrol loaded liposomes produced by different techniques / Bojana D. Isailović and others
22	Finite element simulation of the compression behaviour of airy breakfast cereals / Hedi Mamlouk, Soﬁane Guessasma
23	The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study / Thomas Madigan, Andreas Kiermeier, John Carragher
24	Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques / Ana Fuentes and others
25	Double integrating sphere measurements for estimating optical properties of pig subcutaneous adipose tissue / Eduardo Zamora-Rojas and others
26	Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity — Development of a novel product for oral health / Riana J.B. Heinemann, Rosemary A. Carvalho, Carmen S. Favaro-Trindade
27	Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion / J. Burgain and others