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Refinado por: Nome da Publicação: Innovative Food Science and Emerging Technologies remover assunto: Life Sciences & Biomedicine remover
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1
Development of an innovative microwave assisted food freezing process
Development of an innovative microwave assisted food freezing process
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Development of an innovative microwave assisted food freezing process

Xanthakis, E. ; Le-Bail, A. ; Ramaswamy, H.

Innovative food science & emerging technologies, 2014-12, Vol.26, p.176-181

Elsevier Ltd

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2
The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
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The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice

Kanafusa, Sumiyo ; Uhlig, Elisabeth ; Uemura, Kunihiko ; Gómez Galindo, Federico ; Håkansson, Åsa

Innovative food science & emerging technologies, 2021-08, Vol.72, p.102749, Article 102749

Elsevier Ltd

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3
The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products
The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products
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The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products

Juneja, Vijay K. ; Fan, Xuetong ; Peña-Ramos, Aida ; Diaz-Cinco, Martha ; Pacheco-Aguilar, Ramon

Innovative Food Science and Emerging Technologies, 2006-06, Vol.7 (1), p.100-106 [Periódico revisado por pares]

Elsevier Ltd

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4
Recovery of isoflavones from red clover flowers by a membrane-based process
Recovery of isoflavones from red clover flowers by a membrane-based process
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Recovery of isoflavones from red clover flowers by a membrane-based process

Xu, Lei ; Kumar, Ashwani ; Lamb, Karen ; Layton, Linda

Innovative food science & emerging technologies, 2006-09, Vol.7 (3), p.251-256

Elsevier Ltd

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