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 20, Số S, 2013

Mục lục:

STT	Nội dung
1	Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety / B. Ramos and others
2	High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities / Junjie Yi and others
3	Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of ﬂying ﬁsh surimi / Beatriz Herranz and others
4	Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red ﬂesh and peel plum purée / F. González-Cebrino and others
5	Effect of high pressure thermal sterilization on the formation of food processing contaminants / Robert Sevenich and others
6	Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration / Mickael C. Santos and others
7	High pressure processing (HPP) of honey for the improvement of nutritional value / M.F.N. Akhmazillah, M.M. Farid, F.V.M. Silva
8	Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage / Ana Fernández-Sestelo and others
9	Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH) / Fábio Henrique Poliseli-Scopel, Manuela Hernández-Herrero,
10	Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing / Yang Tao and others
11	Effect of different pulsed electric ﬁeldtreatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties / T. Garde-Cerdán, L. González-Arenzana, N. López
12	Effects of pulsed electric field treatment on (+)-catechin–acetaldehyde condensation / Dan Zhao and others
13	Effects of electric field treatments on phenol compounds of brandy aging in oak barrels / Bin Zhang and others
14	Effect of static electric field on ice crystal size reduction during freezing of pork meat / E. Xanthakis and others
15	Kinetic modeling of Maillard reaction system subjected to pulsed electric field / Zhonghe Wang and others
16	Modelling of polyphenoloxidase inactivation by pulsed electric ﬁelds considering coupled effects of temperature and electric ﬁeld / Nicolás Meneses and others
17	Response surface optimization of angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates in vitro after ultrasound pretreatment / Hankie Uluko and others
18	Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology / Ana P. Almeida and others
19	Ultrasonically aided enzymatical effects on the properties and structure of mung bean starch / Aijun Hu and others
20	Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide / E.K. Asep and others
21	Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution / Fen Hu and others
22	Ultrasound-assisted extraction of clove buds using batch- and flow-reactors: A comparative study on a pilot scale / Lavinia Alexandru and others
23	Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions / A. Farahnaky and others
24	Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties / A. Farahnaky and others
25	Comparison study of conventional hot-water and microwave blanching on quality of green beans / Luis M. Ruiz-Ojeda, Francisco J. Peñas
26	Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith) / J. Moreno and others
27	Application of active zein-based ﬁlms with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese / İlke Uysal Ünalan and others
28	Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp. / L. Quintieri and others
29	Delineating the microbial and physical–chemical changes during storage of ozone treated wheat flour / Man Li and others
30	Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes / Jun-Wen Bai and others
31	UV-C treatment using a Dean vortex technology — impact on apple juice enzymes and toxicological potential / Alexandra Müller and others
32	Efﬁcacy of individual and combined UVC light and food antimicrobial treatments to inactivate Aspergillus ﬂavus or A. niger spores in peach nectar / D.X. Flores-Cervantes, E. Palou, A. López-Malo
33	Centrifugal freeze concentration / G. Petzold , J.M. Aguilera
34	Membrane dealcoholization of different wine varieties reducing aroma losses. Modeling and experimental validation / Nazely Diban and others
35	Food-grade electrospinning of proteins / M. Nieuwland and others
36	The effect of different percent loadings of nanoparticles on the barrier and thermal properties of nylon 6 films / Ahmad R. Allaﬁ a, Melvin A. Pascall
37	Use of soy protein based 1-methylcyclopropene-releasing pads to extend the shelf life of tomato (Solanum lycopersicum L.) fruit / Cristian M. Ortiz, Adriana N. Mauri
38	Fresh food packaging design: A requirement driven approach applied to strawberries and agro-based materials / Thibaut Cagnon, Aurore Méry, Pascale Chalier
39	Ion exchange membranes controlled electro-catalytic synthesis of lactulose from lactose under refrigerated conditions / Amara Aït Aissa, Mohammed Aïder
40	Cell length alternations as a stress indicator for Lactobacillus johnsonii NCC 533 / Lena-Katrin Krieger and others
41	Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process / Dan Liu, Jiahuan Qu, Da-Wen Sun
42	Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties / Cheryl Chung and others
43	Tenderness prediction in porcine longissimus dorsi muscles using instrumental measurements along with NIR hyperspectral and computer vision imagery / Douglas F. Barbin, Nektarios A. Valous, Da-Wen Sun
44	Optical properties of pig skin epidermis and dermis estimated with double integrating spheres measurements / Eduardo Zamora-Rojas