Occurrence and activity of natural antioxidants in herbal spiritsAssessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications.An innovative use of vine-shoots residues and their “feedback” effect on wine qualityRecovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillationStatistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juiceColour and flavour changes during osmotic dehydration of fruitsThe use of ultrasonics for nanoemulsion preparationOzone-induced changes of antioxidant capacity of fresh-cut tropical fruitsPossibilities for an in vitro meat production systemAtmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solutionInactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatmentsEuropean consumers' acceptance of beef processing technologies: A focus group studyStandard and Light-Cycler PCR methods for animal DNA species detection in animal feedstuffsOptimization of microwave-assisted extraction of triterpene saponins from defatted residue of yellow horn (Xanthoceras sorbifolia Bunge.) kernel and evaluation of its antioxidant activityRosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopyBaobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cerealsInactivation of Bacillus subtilis spores by supercritical CO2 treatmentPackaging concepts for fresh and processed meat – Recent progressesNovel chromatographic separation — The potential of smart polymersComparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsionsGut microbiota modulation and implications for host health: Dietary strategies to influence the gut–brain axisPhysical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristicsImpact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern ItalyDevelopment of a model mouth containing an artificial tongue to measure the release of volatile compoundsUltrasound-accelerated debittering of olive fruitsThe potential of cholecalciferol and 25-hydroxyvitamin D 3 enriched diets in laying hens, to improve egg vitamin D content and antioxidant availabilityIdentification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MSUse of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging filmsCoaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredientsUse of electrohydrodynamic processing to develop nanostructured materials for the preservation of the cold chainWhey protein capsules obtained through electrospraying for the encapsulation of bioactivesEffect of high pressure treatments on the properties of EVOH-based food packaging materialsInactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole eggModeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pHComparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapesValorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today's societyLow fluence pulsed light enhanced phytochemical content and antioxidant potential of ‘Tommy Atkins’ mango peel and pulpApplication of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parametersEffects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)
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P1433
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journal
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revista científica
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rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift van Elsevier
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wissenschaftliche Fachzeitschrift
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مجلة
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वैज्ञानिक पत्रिका
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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Innovative Food Science and Emerging Technologies
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2000-01-01T00:00:00Z
P5963
innovative-food-science-and-emerging-technologies