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 22, Số S, 2014

Mục lục:

STT	Nội dung
1	Effects of high pressure processing on lipid oxidation: A review / Ilce Gabriela Medina-Meza, Carlo Barnaba, Gustavo V. Barbosa-Cánovas
2	High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties / Alberto Grossi and others
3	Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud / Fengxia Liu and others
4	Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time / Bárbara Teixeira and others
5	Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali) / Neelima Kaushik and others
6	Evaluation of the differences of process variables in vertical and horizontal configurations of High Pressure Thermal (HPT) processing systems through numerical modelling / N.A.S. Smith, K. Knoerzer, Á.M. Ramos
7	High pressure induces changes in texture and microstructure of muscles in dry-cured hams / Núria Garcia-Gil and others
8	Removal of pesticide residue from Brussels sprouts by hydrostatic pressure / Toshiaki Iizuka, Akio Shimizu
9	Pulsed pressure assisted brining of porcine meat / Guofeng Jin and others
10	Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization / Fábio Henrique Poliseli-Scopel and others
11	Inactivating effect of pulsed electric field on lipase in brown rice / Jian-Ya Qian and others
12	Pulsed electric field treatment combined with commercial enzymes converts major ginsenoside Rb1 to minor ginsenoside Rd / Chengwen Lu, Yongguang Yin
13	Microbial inactivation of E. coli cells by a combined PEF–HPCD treatment in a continuous flow system / Gianpiero Pataro and others
14	Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field / Xiangli He and others
15	Fast flow-through non-thermal pasteurization using constant radiofrequency electric fields / Jarold González-Sosa and others
16	Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment / Joo-Sung Kim and others
17	Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree / María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete
18	Understanding near infrared radiation propagation in pig skin reflectance measurements / Eduardo Zamora-Rojas and others
19	Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce / Matthias Baier and others
20	Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity / Ângela Fernandes and others
21	Freezing by immersion in liquid CO2 at variable pressure / Zhiqiang Xu and others
22	Pneumatic polishing of rice in a horizontal abrasive pipe: A new approach in rice polishing / Kumar Satya Prakash, Ch. Someswararao, S.K. Das
23	A new method to produce synbiotic Fiordilatte cheese / L. Angiolillo and others
24	The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples / M.L. Zambrano-Zaragoza and others
25	Using edible coatings fromWhitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya / William Renzo Cortez-Vega and others
26	Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method / Cristian Dima and others
27	Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity / Francesco Donsì and others
28	Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calamintha Scheele essential oils and an evaluation of their bactericidal effect in combined processes / Lamia Cherrat and others
29	Synthesis of fructooligosaccharides and oligolevans by the combined use of levansucrase and endo-inulinase in one-step bi-enzymatic system / Feng Tian, Salwa Karboune, Andrea Hill
30	Gut microbiota modulation and implications for host health: Dietary strategies to influence the gut–brain axis / Tatiana Milena Marques and others
31	Bioaccessibility of T-2 and HT-2 toxins in mycotoxin contaminated bread models submitted to in vitro human digestion / Elisabetta De Angelis and others