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Innovative Food Science & Emerging Technologies

Innovative Food Science & Emerging Technologies

中文名称：食品科学和创新;技术

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发文量：1494

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1.Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

机译：通过真空浸渍和微波真空干燥的强化低脂肪薯片的开发
- 作者：Duarte-Correa Y.;Diaz-Osorio A.;Osorio-Arias J.;Sobral Paulo J. A.;Vega-Castro O.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Solanum tuberosum;
- Potato chip;
- Fortification;
- Dehydrated product;
- Microwave vacuum drying;
2.Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology

机译：不同微波发电机加热模型食品系统中加热型材的评估：固态（半导体）与传统磁控管技术
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
3.Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit

机译：超声辅助渗透渗透磷酸猕猴桃的代谢和感官评价
- 作者：Nowacka M.;Tappi S.;Tylewicz U.;Luo W.;Rocculi P.;Wesoly M.;Ciosek-Skibinska P.;Dalla Rosa M.;Witrowa-Rajchert D.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Kiwifruit;
- Ultrasound;
- Metabolic effects;
- Microstructure;
- Cell viability;
- Electronic tongue;
4.Use of a mixing-coil heat exchanger combined with microwave and ultrasound technology in an olive oil extraction process

机译：混合线圈热交换器结合微波和超声波技术在橄榄油提取过程中
- 作者：Leone Alessandro;Romaniello Roberto;Juliano Pablo;Tamborrino Antonia
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Heat exchanger;
- Microwave;
- Ultrasound;
- Malaxation;
- Rheology;
5.Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

机译：通过在液体介质中施加功率超声，加速了干腌火腿的温和加热
- 作者：Contreras M.;Benedito J.;Bon J.;Garcia-Perez J. V
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Dry-cured ham;
- Heat transfer;
- Thermal treatment;
- Ultrasound;
- Conduction;
- Apparent thermal diffusivity;
6.Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels

机译：干燥方法对柚子酚含量和抗氧化能力的影响（柑橘祖母（L.）Osbeck）皮
- 作者：Abd Rahman Nur Farhana;Shamsudin Rosnah;Ismail Amin;Shah Nor Nadiah Abdul Karim;Varith Jaturapatr
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Antioxidant;
- Drying;
- Pomelo peels;
- Total phenolic contents;
7.Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone

机译：使用组合技术净化在流化床中的辣椒片：红外，紫外线和臭氧
- 作者：Watson Ian;Kamble Prashant;Shanks Callum;Khan Zakir;El Darra Nada
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
- Infra-red;
- IR;
- Ultraviolet;
- UV;
- Ozone;
- Combination;
- Treatment;
- Chilli;
- Chilli;
- Flakes;
- Spices;
- Decontamination;
- Inactivation;
8.Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

机译：工艺参数对水稻饼干物理化学和微观结构性质的影响 - 以新颖的喷涂技术为例
- 作者：Udomkun Patchimaporn;Tangsanthatkun Janjira;Innawong Bhundit
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
- Spray-frying;
- Deep-fat frying;
- Quality attributes;
- Oil uptake;
- Rice crackers;
9.Pulsed electric field: Role in protein digestion of beef Biceps femoris

机译：脉冲电场：在牛肉二头肌股骨蛋白质消化中的作用
- 作者：Bhat Zuhaib F.;Morton James D.;Mason Susan L.;Bekhit Alaa El-Din A.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Pulsed electric field;
- Biceps femoris;
- in-vitro protein digestion;
- Protein digestibility;
- Free amino acid analysis;
- Mineral profile;
10.Pulsed electric field assisted sunflower oil pilot production: Impact on oil yield, extraction kinetics and chemical parameters

机译：脉冲电场辅助向日葵油试验生产：对油产量的影响，提取动力学和化学参数
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
- PEF;
- Pilot mill;
- Extraction kinetics;
- Sunflower oil;
- Micropore;
- Disintegration index;
11.Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment

机译：不同品种鲜切苹果对冷气等离子体处理的褐变反应
- 作者：Tappi Silvia;Ragni Luigi;Tylewicz Urszula;Romani Santina;Ramazzina Ileana;Rocculi Pietro
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Fresh-cut apples;
- Pink lady (R);
- Fuji;
- Modi (R);
- Red delicious;
- Cold plasma;
- Enzymatic browning;
12.Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

机译：拉丁美洲新兴食品加工技术现状：新型非热处理
- 作者：Hernandez-Hernandez H. M.;Moreno-Vilet L.;Villanueva-Rodriguez S. J.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- High hydrostatic pressure;
- Ultrasound;
- Pulsed electric field;
- Ionising radiation;
- Atmospheric cold plasma;
- Food processing;
13.Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) - Up-scaling to industrial level

机译：等离子体加工自来水（PPTW） - 升高到工业水平的锻炼
- 作者：Schnabel Uta;Andrasch Mathias;Stachowiak Joerg;Weit Christoph;Weihe Thomas;Schmidt Christian;Muranyi Peter;Schlueter Oliver;Ehlbeck Joerg
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Non-thermal processing;
- Atmospheric pressure plasma;
- Microwave-driven discharge;
- Perishables;
- Postharvest techniques;
14.Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis

机译：来自Arthrospira Platensis的Blue Microalgae蛋白浮蛋白的双相短时间
- 作者：Bocker L.;Ortmann S.;Surber J.;Leeb E.;Reineke K.;Mathys A.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Phycocyanin;
- Kinetic modelling;
- Arthrospira platensis;
- Short time thermal degradation;
- Continuous processing;
15.Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp

机译：高压均质化（HPH）对芋头（Colocasia Esculenta（L）流变性质的影响。肖特）纸浆
- 作者：Yu Zhen-Yu;Jiang Su-Wei;Cai Jing;Cao Xin-Min;Zheng Zhi;Jiang Shao-Tong;Wang Hua-Lin;Pan Li-Jun
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- High pressure homogenization;
- Taro pulp;
- Rheological properties;
16.Highly efficient recovery of nutritional proteins from Australian Rock Lobster heads (Jasus edwardsii) by integrating ultrasonic extraction and chitosan co-precipitation

机译：通过整合超声萃取和壳聚糖共沉淀，从澳大利亚岩石龙虾头（JASU Edwardsii）高效回收营养蛋白质
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
17.Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries

机译：叶绿素 - 壳聚糖涂层的影响和可见光对草莓的微生物污染，保质期，营养和视觉质量
- 作者：Luksiene Z.;Buchovec I.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Photoactive coating;
- Antimicrobial;
- Strawberry;
- Preservation;
18.Native Australian fruits - a novel source of antioxidants for food

机译：澳大利亚原住民 - 一种新的食物抗氧化剂来源
- 作者：Netzel M;Netzel G;Tian Q G;Schwartz S;Konczak I
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2007年第3期
- antioxidants;
- chemical composition;
- fruits;
- nutritive value;
- phenolic compounds;
- wild relatives;
19.Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato

机译：双频超声波和消毒剂洗涤治疗对樱桃番茄品质保留的疗效
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
- Dual-frequency;
- Chemical sanitizers;
- Natural microbiota;
- Quality;
- Cherry tomato;
20.Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment

机译：胡萝卜汁通过组合UV-C和轻度热量：与常规热处理相比，对保质期和质量的影响
- 作者：Gouma Maria;Alvarez Ignacio;Condon Santiago;Gayan Elisa
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Ultraviolet-C radiation;
- Hurdle processing;
- Pasteurization;
- Carrot juice;
- Shelf life;
- Escherichia coli O157:H7;
21.The impact of high power ultrasound for controlling spoilage by Alicyclobacillus acidoterrestris: A population and a single spore assessment

机译：高功率超声对alicclobacillus acidoterrists控制腐败的影响：人口和单一孢子评估
- 作者：Kakagianni Myrsini;Chatzitzika Christina;Koutsoumanis Konstantinos P.;Valdramidis Vasilis P.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Alicyclobacillus acidoterrestris;
- Ultrasound;
- Individual spore lag time;
- Microbial growth;
- Variability;
22.Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

机译：橄榄油的脂氧合酶活性，香气和酚醛曲线的非热血浆效应
- 作者：Amanpour Asghar;Vandamme Jeroen;Polat Suleyman;Kelebek Hasim;Van Durme Jim;Selli Serkan
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Olive oil;
- Non-thermal plasma;
- Lipoxygenase activity;
- Phenolics;
- Aroma;
- GC-MS;
- LC-DAD/ESI-MS-MS;
23.Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

机译：从红外，超声波，脉冲电场和高压电气放电辅助石榴剥离的水性提取效率和多酚的生物活性的比较
- 作者：Rajha Hiba N.;Abi-Khattar Anna-Maria;El Kantar Sally;Boussetta Nadia;Lebovka Nikolai;Maroun Richard G.;Louka Nicolas;Vorobiev Eugene
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Pomegranate peels;
- Infrared;
- Ultrasounds;
- Pulsed electric fields;
- High-voltage electrical discharges;
24.Milk homogenization monitoring: Fat globule size estimation from scattering spectra of milk

机译：牛奶均质化监测：牛奶散射光谱的脂肪球尺寸估计
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第2020期
- Particle size distribution;
- Milk homogenization;
- Light scattering properties;
25.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins

机译：高压和热对鸡肉肌纤维蛋白凝胶的组合
- 作者：Zheng Haibo;Han Minyi;Bai Yun;Xu Xinglian;Zhou Guanghong
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- High pressure processing;
- Myofibrillar proteins;
- Gelation;
- Denaturation;
26.Encapsulation of beta -carotene from sea buckthorn (Hippophae rhamnoides L.) juice in furcellaran beads

机译：从海鼠（Hippophae rhamnoides L.）果汁中β-Carotene的封装在Furcellaran珠子中
- 作者：Laos K;Lougas T;Mandmets A;Vokk R
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2007年第3期
- beta carotene;
- encapsulation;
- food processing;
- juices;
27.Radio frequency reheating behavior in a heterogeneous food: A case study of pizza

机译：异质食品中的射频再加热行为：披萨的案例研究
- 作者：Lan Ruange;Qu Yingtao;Ramaswamy Hosahalli S.;Wang Shaojin
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Heterogeneous food;
- Computer simulation;
- RF heating;
- Dielectric properties;
- Pizza;
28.In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

机译：在Sous Vids加工后，用豌豆蛋白分离，水稻蛋白和扁豆面粉进行体外消化蛋白质富含重组的牛排
- 作者：Baugreet Sephora;Gomez Carolina;Auty Mark A. E.;Kerry Joseph P.;Hamill Ruth M.;Brodkorb Andre
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Protein-enriched meat;
- Sous vide processing;
- Transglutaminase;
- In vitro digestion;
- Static digestion;
- Food structure;
- Bioaccessibility;
29.Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp

机译：高强度超声处理对虾生理化学和过敏性质的影响
- 作者：Dong Xin;Wang Jin;Raghavan Vijaya
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Ultrasound treatment;
- Enzyme-linked immunosorbent assay;
- Shrimp allergy;
- Digestibility;
- Microstructure;
30.Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice

机译：压力驱动膜技术在仙人掌梨（Opuntia dillenii Haw.）果汁中浓缩，纯化和分馏β染色的耦合
- 作者：Tamba Abdoulaye;Servent Adrien;Mertz Christian;Cisse Mady;Dornier Manuel
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2019年第2019期
- Opuntia dillenil;
- Betacyanins;
- Concentration;
- Purification;
- Fractionation;
- Microfiltration;
- Ultrafiltration;
- Nanofiltration;
31.Effect of high-pressure processing on bacterial inactivation in acai juices with varying pH and soluble solids content

机译：高压加工对具有不同pH和可溶性固体含量的ACAI果汁细菌失活的影响
- 作者：Gouvea Fabiola S.;Padilla-Zakour Olga I;Worobo Randy W.;Xavier Bruno M.;Walter Eduardo Hm;Rosenthal Amauri
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Non-thermal pasteurization;
- High hydrostatic pressure;
- Escherichia coli O157:H7;
- Salmonella spp;
- Listeria monocytogenes;
32.Non-thermal hybrid drying of fruits and vegetables: A review of current technologies

机译：水果和蔬菜的非热杂化干燥：对当前技术的综述
- 作者：Daniel I. Onwude;Norhashila Hashim;Rimfiel Janius;Khalina Abdan;Guangnan Chen;Ayobami O. Oladejo
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Non-thermal technology;
- Hot-air assisted drying;
- Fruits and vegetables;
- Product quality;
- Modelling techniques;
33.Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

机译：未来蛋白质：一种柔软的方法，可以链接基本知识和创新应用
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
34.Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review

机译：通过酶水解解锁食用昆虫蛋白质的生物潜力：综述
- 作者：Alice B. Nongonierma;Richard J. FitzGerald
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Edible insects;
- Protein extraction;
- Enzymatic hydrolysis;
- Bioactive peptides;
- Technofunctional properties;
- In vivo;
35.An investigation of high intensity ultrasonication and chemical immersion treatments on ce:italic>Campylobacter jejuni/ce:italic> and spoilage bacteria in chicken

机译：对＆lt中高强度超声和化学浸渍处理的调查
- 作者：Ahmed Kassem;Joseph Meade;Kevina McGill;Ciara Walsh;James Gibbons;James Lyng;Paul Whyte
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Ultrasonication;
- Thermosonication;
- Chemical immersions;
- Campylobacter;
- Chicken decontamination;
36.Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

机译：评估油菜籽蛋白浓缩物的功能性能与食品应用的分离物
- 作者：Jia Wanqing;Rodriguez-Alonso Elvira;Bianeis Marine;Keppler Julia K.;van der Goot Atze Jan
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
37.Post-harvest shelf-life of banana and guava: Mechanisms of common degradation problems and emerging counteracting strategies

机译：收获后的香蕉和番石榴的保质期：常见退化问题的机制和新出现的抵抗策略
- 作者：Murmu Sanchita Biswas;Mishra Hari Niwas
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Chilling injury;
- 1-MCP;
- Controlled atmosphere storage;
- Modified atmosphere packaging;
- Edible coating;
38.Microfungal Strains-Potential Lipid Producers for Biodiesel

机译：微生菌株 - 生物柴油的潜在脂质生产者
- 作者：Shchemelinina T. N.;Matistov N. V.;Kovaleva V. A.;Markarova M. Yu.;Gruzdev I. V.;Volodin V. V.;Anchugova E. M.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- strains;
- lipid producers;
- petroleum products;
- bioremediation;
- PAHs;
- n-alkanes;
39.Encapsulation of carotenoids from sea buckthorn extracted by CO2 supercritical fluids method within whey proteins isolates matrices

机译：在乳清蛋白中通过CO2超临界流体方法提取的海鼠胡萝卜素的包封蛋白蛋白质分离矩阵
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Encapsulation;
- CO2 supercritical fluids;
- Sea buckhorn;
- Cross-linking;
- Carotenoids;
40.Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray

机译：使用150keV低能量X射线的持续的鼠刺氏菌，大肠杆菌O157：H7，金黄色葡萄球菌，金黄色葡萄球菌，葡萄球菌李斯特菌单核细胞增生
- 作者：Zhang Hongfei;Seck Hon Luen;Zhou Weibiao
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Cardamom;
- Low-energy X-ray;
- Foodborne pathogen;
- 2-alkylcyclobutanones;
41.Crossflow microfiltration coupled with diafiltration to concentrate and purify carotenoids and flavonoids from citrus juices

机译：横流微滤与渗滤结合，浓缩和纯化来自柑橘汁的类胡萝卜素和黄酮类化合物
- 作者：Jessica Polidori;Claudie Dhuique-Mayer;Manuel Dornier
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Crossflow microfiltration;
- Concentration;
- Diafiltration;
- Carotenoids;
- Flavonoids;
- Citrus juice;
42.4D printing of lotus root powder gel: Color change induced by microwave

机译：4D莲藕粉凝胶印刷：微波诱导的颜色变化
- 作者：Chen Chen;Zhang Min;Guo Chaofan;Chen Huizhi
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- 4D printing;
- Microwave treatment;
- Color change;
- Curcumin;
- Lotus root powder;
43.INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

机译：InRA在工业生物技术的研究：用于食品，化学品，材料和燃料
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
44.Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

机译：低脉冲电场处理对牛肉和鸡肉微型矿物质的影响
- 作者：Ammar Ahmad Khan;Muhammad Atif Randhawa;Alan Carne;Isam A. Mohamed Ahmed;Fahad Y. Al-Juhaimi;David Barr;Malcolm Reid;Alaa El-Din A. Bekhit
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Pulsed electric field;
- Beef;
- Chicken;
- Intensity;
- Trace minerals;
- Macro minerals;
45.Radio frequency heating uniformity evaluation for mid-high moisture food treated with cylindrical electromagnetic wave conductors

机译：用圆柱形电磁波导体处理中高水分食物的射频加热均匀性评价
- 作者：Hankun Zhu;Dong Li;Jiwei Ma;Zhilong Du;Peigang Li;Shujun Li;Shaojin Wang
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Mid-high moisture food;
- Uniformity;
- Electromagnetic;
- RF;
- EWC;
- Simulation;
46.Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

机译：脉冲电场（PEF）治疗以增强淀粉3D印刷应用：对小麦和木薯淀粉的结构，性质和功能作用
- 作者：Maniglia Bianca Chieregato;Pataro Gianpiero;Ferrari Giovanna;Duarte Augusto Pedro Esteves;Le-Bail Patricia;Le-Bail Alain
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Starch modification;
- Pulsed electric field;
- Gelatinization;
- Additive manufacturing;
- 3D printing;
- Printability;
47.Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides

机译：豌豆蛋白分离物和Tragacanth Gum的复杂凝聚：商业多糖的比较研究
- 作者：Carpentier Jeremy;Conforto Egle;Chaigneau Carine;Vendeville Jean-Eudes;Maugard Thierry
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Pea protein isolate;
- Tragacanth gum;
- Complex coacervates;
- Protein-polysaccharide interaction;
- Zeta potential;
- Solubility;
48.Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

机译：高功率超声结合超临界流体在干腌火腿中进行微生物灭活
- 作者：Castillo-Zamudio R. I.;Paniagua-Martinez I.;Ortuno-Cases C.;Garcia-Alvarado M. A.;Larrea V.;Benedito J.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Non-thermal technology;
- Supercrit i c a l fluids;
- Microbial inactivation;
- Dry-cured ham;
- Quality attributes;
49.Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (ce:italic>Ipomea batatas/ce:italic>)

机译：超声预处理对甘薯深脂肪油炸过程中的水分损失和油吸收动力学的影响（＆ Ce：Italic> Ipomea Batatas＆ / ce：斜体>）
- 作者：Ayobami Olayemi Oladejo;Haile Ma;Wenjuan Qu;Cunshan Zhou;Bengang Wu;Xue Yang;Daniel I. Onwude
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Frying;
- Sweet potato;
- Ultrasound;
- Kinetics;
- Osmotic dehydration;
- Pretreatment;
50.Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying

机译：微波和脉冲电场技术的可持续性和生物活性化合物保存辅助干燥
- 作者：Wiktor Artur;Parniakov Oleksii;Toepfl Stefan;Witrowa-Rajchert Dorota;Heinz Volker;Smetana Sergiy
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Drying;
- Microwave drying;
- Pulsed electric field;
- Bioactive compounds;
- Environmental impact;
51.Performance evaluation of a novel food packaging material based on clay/polyvinyl alcohol nanocomposite

机译：基于粘土/聚乙烯醇纳米复合材料的新型食品包装材料的性能评价
- 作者：Jen-Yi Huang;Janelle Limqueco;Yu Yuan Chieng;Xu Li;Weibiao Zhou
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Clay-based nanocomposite film;
- Food packaging;
- Oxygen transmission rate;
- Food shelf-life;
52.Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz

机译：亚临界水提取植物植物植物植物的植物水化学品
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Subcritical-water extraction;
- Shanzhiside methyl ester;
- Flavonoids;
- Phenolics;
- Antioxidant activity;
- Phlomis umbrosa Turcz;
53.Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates

机译：在高压下乳清蛋白的蛋白酶治疗产生低过敏性水解产物
- 作者：Daniel Lozano-Ojalvo;Leticia P茅rez-Rodr铆guez;Alba Pablos-Tanarro;Rosina L贸pez-Fandi帽o;Elena Molina
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Cow's milk allergy;
- Whey proteins;
- Enzymatic hydrolysis;
- High-pressure;
- BALB/c mice;
- Anaphylaxis;
- Antibody production;
- T-cell activation;
54.Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content

机译：介电阻挡和射频等离子体对不同直链淀粉含量的淀粉结构性质的影响
- 作者：Sifuentes-Nieves Israel;Mendez-Montealvo Guadalupe;Flores-Silva Pamela C.;Nieto-Perez Martin;Neira-Velazquez Guadalupe;Rodriguez-Fernandez Oliverio;Hernandez-Hernandez Ernesto;Velazquez Gonzalo
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Cold plasma;
- Starch granules;
- HMDSO coating;
- Helical order;
- Thermal properties;
55.A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying

机译：基于微波预凝胶化和红外冷冻干燥的改善奶油蘑菇汤的干燥效率和质量的新策略
- 作者：Liu Wenchao;Zhang Min;Adhikari Benu;Chen Jingjing
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Infrared freeze-drying;
- Microwave pre-gelatinization;
- Soup;
- Quality;
56.Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities

机译：从酿酒厂的籽粒和体外表征和体内活动的酚类富含酚类提取物的产生
- 作者：Connolly Alan;Cermeno Maria;Alashi Adeola M.;Aluko Rotimi E.;FitzGerald Richard J.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Brewers' spent grain;
- BSG;
- SHR;
- Phenolics;
- ACE;
- DPP-IV;
- Antioxidant;
- Bioactive;
57.Antioxidant, quality and electronic tongue sensory parameters of thermosonicated blueberry nectar

机译：耐热纯荷兰布林花蜜的抗氧化剂，质量和电子舌感觉参数
- 作者：Anet Re啪ek Jambrak;Marina 艩imunek;Antonia Zeko;Zoran Herceg;Tomislava Vuku拧i膰
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- In-line monitoring;
- Thermosonication;
- Quality;
- Antioxidant capacity;
- Blueberry fruit nectar;
58.Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study

机译：使用聚乙烯醇基纳米纤维和涂层的FO1噬菌体装载PHBV薄膜的表征：比较研究
- 作者：Costa Maria J.;Pastrana Lorenzo M.;Teixeira Jose A.;Sillankorva Sanna M.;Cerqueira Miguel A.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Active packaging;
- Antimicrobial;
- Film;
- Coating;
- Nanofiber;
- Biodegradable;
59.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

机译：脱皮（Hylocereus Costaricensis）剥离微胶囊化提取物对高压加工的粘性剥离颜色，纹理和氧化稳定性
- 作者：Cunha Leda C. M.;Monteiro Maria Lucia G.;Costa-Lima Bruno R. C.;Guedes-Oliveira Juliana M.;Alves Victor H. M.;Almeida Andre L.;Tonon Renata V.;Rosenthal Amauri;Conte-Junior Carlos A.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Dragon fruit;
- Fruit by-product;
- Microwave-assisted extraction;
- Instrumental parameters;
- Physicochemical proprieties;
- Pressurized meat;
60.Postharvest UV-C application to improve health promoting secondary plant compound pattern in vegetable amaranth

机译：采后UV-C申请改善蔬菜苋菜促进健康促进二级植物复合图案
- 作者：E.O. Gogo;N. F?rster;D. Dannehl;L. Frommherz;B. Trierweiler;A.M. Opiyo;Ch. Ulrichs;S. Huyskens-Keil
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Indigenous leafy vegetables;
- UV irradiation;
- Bioactive compounds;
- Postharvest quality;
- Secondary plant compounds;
- Postharvest losses;
61.Combination of natural antimicrobials and sodium dodecyl sulfate for disruption of biofilms formed by contaminant bacteria isolated from sugarcane mills

机译：用甘蔗磨机中分离的污染物细菌形成的生物膜中断的自然抗微生物和十二烷基硫酸钠的组合
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Carvacrol;
- nisin;
- hops extract;
- gram-positive bacteria;
- ethanol production;
- sugar;
62.Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree

机译：柠檬酸和高压热处理对梨泥酶活性及相关质量属性的影响
- 作者：Lei Zhou;Wei Liu;Regine Stockmann;Netsanet Shiferaw Terefe
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Pear puree;
- High pressure thermal processing;
- Thermal processing;
- Citric acid;
- Enzyme;
- Quality;
63.Forest biomass waste as a potential innovative source for rearing edible insects for food and feed - A review

机译：森林生物量废物作为饲养食品和饲料可食用昆虫的潜在创新来源 - 评论
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Edible insects;
- Forest biomass waste;
- Innovative food products;
- Insect mass production;
64.Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment

机译：螺旋藻铂序列多阶段提取生物化合物：欧姆加热和酶处理的综合作用
- 作者：Ferreira-Santos Pedro;Miranda Silvia M.;Belo Isabel;Spigno Giorgia;Teixeira Jose A.;Rocha Cristina M. R.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Microalgae;
- (bio)functional compounds;
- Electric fields;
- Lysozyme;
- Process efficiency;
65.Nanoemulsions of Mentha piperita L. essential oil in combination with mild heat, pulsed electric fields (PEF) and high hydrostatic pressure (HHP) as an alternative to inactivate Escherichia coli O157: H7 in fruit juices

机译：薄荷哌塔L.精油与温和的热，脉冲电场（PEF）和高静液压（HHP）组合的纳米乳液作为果汁中灭活大肠杆菌O157：H7的替代品
- 作者：de Carvalho Rayssa Julliane;de Souza Geany Targino;Pagan Elisa;Garcia-Gonzalo Diego;Magnani Marciane;Pagan Rafael
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Natural antimicrobials;
- Essential oils;
- Nanoemulsions;
- Emerging technologies;
- Food preservation;
- Tropical fruit juices;
66.Changes in the milk serum proteome after thermal and non-thermal treatment

机译：热和非热处理后乳血清蛋白质组的变化
- 作者：Liu Yaowei;Xiong Ling;Kontopodi Eva;Boeren Sjef;Zhang Lina;Zhou Peng;Hettinga Kasper
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- LC-MS/MS;
- UV-C;
- Ultrasonication;
- Heating;
- Milk proteome;
- ELISA;
67.An innovative method for preventing honey crystallization

机译：一种防止蜂蜜结晶的创新方法
- 作者：Amariei Sonia;Norocel Liliana;Scripca Laura Agripina
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Honey;
- Trehalose;
- Crystallization;
68.Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds

机译：GAC芳烃萃取的欧姆加热处理：对提取效率，物理性质和一些生物活性化合物的影响
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Electrical conductivity;
- Extraction;
- Gac fruit;
- Gac aril oil;
- Ohmic heating;
69.Whole genome sequence analysis; an improved technology that identifies underlying genotypic differences between closely related ce:italic>Listeria monocytogenes/ce:italic> strains

机译：全基因组序列分析; 一种改进的技术，识别密切相关的基因型差异的基因型差异：斜体>李斯特菌单核细胞增生率密切相关的基因型差异。/ Ce：斜体>菌株
- 作者：Edward M. Fox;Aidan Casey;Kieran Jordan;Aidan Coffey;Cormac G.M. Gahan;Olivia McAuliffe
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Whole genome sequence analysis;
- PFGE;
- Listeria monocytogenes;
70.High-pressure effects on the mechanism of accumulated inosine 5′-monophosphate

机译：高压效应累积Inosine 5'-单磷酸盐的机理
- 作者：Zhang Huijuan;Pan Jian;Liang Juan;Xia Xiaoxiao
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- High-pressure;
- Meat;
- Enzyme activity;
- IMP;
71.Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white

机译：通过导电或微波加热诱导的食品蛋白质网络形成和凝胶化：对鸡蛋白色的关注
- 作者：Rombouts Ine;Wouters Arno G. B.;Lambrecht Marlies A.;Uten Lien;Van den Bosch Wouter;Vercruysse Sabine A. R.;Delcour Jan A.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Conductive heating;
- Dielectric heating;
- Ovalbumin;
- Denaturation - protein network;
72.Afterglow of atmospheric non-thermal plasma for disinfection of lentil seeds from Botrytis Grey Mould

机译：含有大气非热血浆的余辉，用于从僵尸灰霉粉中消毒扁豆种子
- 作者：Taheri Saeedeh;Brodie Graham Ian;Gupta Dorin;Jacob Mohan V
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Microwave;
- Atmospheric non-thermal plasma;
- Lentil;
- Seed-borne;
- Botrytis grey mould;
73.Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas

机译：香蕉介电性能和新鲜度质量的冷血浆酶灭活
- 作者：Gu Yuxiang;Shi Wenqing;Liu Rui;Xing Yanan;Yu Xiuzhu;Jiang Hao
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Banana;
- Cold plasma;
- Dielectric properties;
- Quality;
74.Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

机译：超声为预处理，以减少油炸土豆中的丙烯酰胺形成
- 作者：Antunes-Rohling A.;Ciudad-Hidalgo S.;Mir-Bel J.;Raso J.;Cebrian G.;Alvarez I.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Ultrasound;
- Acrylamide;
- Potato;
- Mass transfer;
75.Characterization of β-lactoglobulin gels induced by high pressure processing

机译：高压加工诱导β-乳糖苷凝胶的表征
- 作者：Xiaoying Li;Like Mao;Xiaoye He;Peihua Ma;Yanxiang Gao;Fang Yuan
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- β?lactoglobulin;
- Gel;
- High pressure processing;
- Gel strength;
- Texture;
76.Model-based energy performance analysis of high pressure processing systems

机译：基于模型的高压处理系统能量性能分析
- 作者：James C. Atuonwu;Savvas A. Tassou
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- High pressure processing;
- Energy consumption;
- Cyclic processes;
- Food processing;
- Food preservation;
- Shelf life;
77.Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

机译：水，脂肪和盐含量对射频解冻工艺进行地牛肉加热均匀性和颜色的影响
- 作者：Dong Jincheng;Kou Xiaoxi;Liu Lintao;Hou Lixia;Li Rui;Wang Shaojin
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Color;
- Comminuted meat;
- Composition;
- RF;
- Temperature distribution;
78.Application of cold filamentary microplasma pretreatment assisted by thermionic emission for potato drying

机译：冷丝微血浆预处理在马铃薯干燥热离子发射辅助的应用
- 作者：Shorstkii Ivan
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Cold plasma;
- Filamentary plasma;
- Thermionic emission;
- Electroporation;
- Drying;
- Potato;
- Fractional factorial design;
- Factor;
79.Vitamin D-enriched extracts obtained from shiitake mushrooms (Lentinula edodes) by supercritical fluid extraction and UV-irradiation

机译：通过超临界流体萃取和紫外线照射从香菇（Lentinula编码）获得的维生素D-富集的提取物
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Supercritical fluid extraction;
- Cholesterol;
- Ergocalciferol;
- UV-irradiation;
- Vitamin D-2;
80.Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment

机译：干燥处理中CO-60γ射线辐射获得的糖化卵泡的构象变化的研究
- 作者：Guang-xian Liu;Jun Liu;Zong-cai Tu;Xiao-mei Sha;Hui Wang;Zhen-xing Wang
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Ovalbumin;
- Glycation;
- Irradiation;
- Conformation;
81.Towards realizing robotic potential in future intelligent food manufacturing systems

机译：实现未来智能食品制造系统中的机器人潜力
- 作者：Khan Zeashan Hameed;Khalid Azfar;Iqbal Jamshed
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
82.System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part I: Extrusion approach

机译：系统可行性：设计二氧化氯自发电包标签，以改善新鲜生产安全部分I：挤出方法
- 作者：Carol Saade;Bassam A. Annous;Anthony J. Gualtieri;Karen M. Schaich;Linshu Liu;Kit L. Yam
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Chlorine dioxide;
- Ethylene vinyl acetate;
- Food packaging;
- Salmonella;
- Fresh produce;
83.Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility

机译：脉冲电场处理对酯化马铃薯淀粉纳米结构的影响及其血糖消化率
- 作者：Jing Hong;Xin-An Zeng;Zhong Han;Charles S. Brennan
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Starch;
- PEF;
- In vitro;
- Emulsion;
- Esterification;
- Nanostructure;
84.Comparison of UV-C and thermal treatments for the preservation of carrot juice

机译：UV-C和热处理对胡萝卜汁保存的比较
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Carrot juice;
- UV-C treatment;
- Microbiological inactivation;
- Colour evaluation;
- Sensory evaluation;
85.Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products

机译：脉冲电场作为一种绿色技术，用于从薄膜副产品中提取生物活性化合物
- 作者：Diego Redondo;María E. Venturini;Elisa Luengo;Javier Raso;Esther Arias
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Thinned peach;
- Pulsed electric field;
- Antioxidant;
- Phenolic compounds;
86.Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

机译：通过熟香肠（Zophobas Morio Larvae）部分替代肉类：加热温度和昆虫的影响：结构与物理稳定性的肉类
- 作者：Scholliers Jana;Steen Liselot;Fraeye Ilse
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Edible insect;
- Hybrid meat product;
- Viscoelastic properties;
- Textural properties;
- Cooking loss;
- Emulsion stability;
87.Emerging and potential technologies for facilitating shrimp peeling: A review

机译：促进虾去皮的新兴和潜在技术：综述
- 作者：Tem Thi Dang;Nina Gringer;Flemming Jessen;Karsten Olsen;Niels B?kn?s;Pia Louise Nielsen;Vibeke Orlien
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Shrimp;
- Shell loosening technologies;
- High pressure;
- Microwave;
- Ultrasound;
- Enzyme;
88.Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea

机译：与韩国商业饮用酸奶产品的感官特征有关的微生物群落
- 作者：Suh Soo Hwan;Kim Mina K.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Drinkable yogurt;
- Descriptive analysis;
- 16 s RNA gene sequencing;
- Flavor;
89.Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes]]>

机译：
- 作者：Andrew Green;Vladimir Popovi?;Jacob Pierscianowski;Michael Biancaniello;Keith Warriner;Tatiana Koutchma
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Ultraviolet;
- Light emitting diodes (LEDs);
- Foodborne pathogens;
- Disinfection;
- Low pressure mercury lamps;
- Action spectra;
90.Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

机译：油和菊粉含量对转子 - 定子均质化或高压均质（HPH）加工蛋黄酱状乳液的稳定性和流变性能的影响
- 作者：Alvarez-Sabatel Saioa;Martinez de Maranon Inigo;Arboleya Juan-Carlos
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- High pressure homogenisation;
- Reduced-fat emulsion;
- Inulin;
- Oil content;
91.Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation

机译：深过共晶溶剂中桑树花青素高效提取：降解动力学和稳定性评价的见解
- 作者：Bi Yanhong;Chi Xuewen;Zhang Rui;Lu Yihui;Wang Zhaoyu;Dong Qing;Ding Chengxin;Yang Rongling;Jiang Ling
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Mulberry anthocyanins;
- Deep eutectic solvent (DES);
- Physical properties;
- Degradation kinetics;
- Storage stability;
92.High pressure carbon dioxide for impregnation of clove essential oil in LLDPE films

机译：用于丁香薄膜丁香精油的高压二氧化碳
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Active packaging;
- Film properties;
- Supercritical fluid;
- Eugenol;
93.Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava

机译：含壳聚糖和柠檬草精油的复合涂料对番石榴质量的特征及疗效
- 作者：Gomes de Oliveira Louise Iara;Rima de Oliveira Kataryne Arabe;de Medeiros Eliton Souto;Dantas Batista Andre Ulisses;Madruga Marta Suely;Lima Marcos dos Santos;de Souza Evandro Leite;Magnani Marciane
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2020年第1期
- Edible coating;
- Polymer;
- Lemongrass;
- Psidium guajava L.;
- Fruit quality;
94.Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis

机译：用气味特性结合化学计量分析，中国精神的老化状态特征
- 作者：Qi Peng;Xia Xu;Wenhao Xing;Baowei Hu;Chi Shen;Rungang Tian;Xinmin Li;Qinxia Xu;Jiaying Chen;Feiran Chen;HuiJun Zou;Guangfa Xie
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Spirit;
- Age status;
- Chemometric;
95.The potential of cholecalciferol and 25-hydroxyvitamin D ce:inf loc='post'>3/ce:inf> enriched diets in laying hens, to improve egg vitamin D content and antioxidant availability

机译：Cholecalciferol和25-羟基维生素D＆ Ce：Inf Loc =“Post”> 3＆ / Ce：Inf>富含母鸡的饮食，以改善蛋维生素D含量和抗氧化剂可用性
- 作者：Sarah K. Duffy;Gaurav Rajauria;Louise C. Clarke;Alan K. Kelly;Kevin D. Cashman;John V. ODoherty
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Antioxidant capacity;
- Cholecalciferol;
- Egg quality;
- Egg yolk vitamin D content;
- 25-hydroxvitamin D鈧?;
96.Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly

机译：寿命敏感时期食品选择与消费的行为和生理决定因素，专注于婴儿和老年人
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- Infants;
- Elderly;
- Food;
- Taste;
- Odor;
- Texture;
- Food oral processing;
- Mastication;
- Salivation;
97.Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid

机译：高压处理对丙酮酸补充幼虫物理化学特性的影响
- 作者：Liu Yue;He Fei;Shi Ying;Zhang Bo;Duan Chang-Qing
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2018年第2018期
- High hydrostatic pressure;
- Vitisin A;
- Chromatic characteristics;
- Phenolic composition;
98.Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate

机译：通过添加乳清蛋白浓缩物的形成和酸奶性能的形成和酸奶性能
- 作者：Md. Sultan Mahomud;Nakako Katsuno;Takahisa Nishizu
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Soluble protein complexes;
- Heating;
- Yoghurt texture;
- Whey protein concentrate;
- Rheology;
- Starter culture;
99.Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

机译：电子束照射豌豆蛋白的功能性能和抗氧化活性研究
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2017年第2017期
- Electron beam irradiation;
- Pea protein;
- Hydrolysates;
- Functionality;
- Antioxidant activity;
100.From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties

机译：从微藻生物质的生物灌注到真空浸渍水果。多学科策略，以增加营养特性的创新食物
- 作者：Derossi A.;Francavilla M.;Monteleone M.;Caporizzi R.;Severini C.
- 期刊名称：《Innovative Food Science & Emerging Technologies》 | 2021年第1期
- Microalgae;
- Biorefinery;
- Vacuum impregnation;
- Sustainability;
- Novel food;
- Nutritional quality;

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