Latest Articles of Innovative Food Science and Emerging Technologies


Meeting new challenges in food science technology: the development of complex systems approach for food and biobased research 10.1016/j.ifset.2018.04.004 2018-04-09 Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex challenges, it obvious that current reductionist approaches in food s...
Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality 10.1016/j.ifset.2018.03.024 2018-04-03 The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was effective for microbial inactivation; com...
Food processing industry energy and water consumption in the Pacific northwest 10.1016/j.ifset.2018.04.001 2018-04-03 The food processing industry is one of the largest consumers of energy and water in the manufacturing sector. It is vital that conservation measures are taken to reduce the use of electricity, fuel, and water for producers to have long-term, sustainable growt...
Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients 10.1016/j.ifset.2018.03.023 2018-03-27 Coaxial electrospraying is a promising technique for the production of multilayer encapsulation structures whose potential has already been demonstrated for pharmaceutical and biomedical applications. The aim of this work was to extend its application to the ...
Characterization of β-lactoglobulin gels induced by high pressure processing 10.1016/j.ifset.2018.03.022 2018-03-23 High pressure processing (HPP) is a non-thermal technology and has been widely used in the food industry. β‑lactoglobulin (β-Lg) is a globular protein and susceptible to pressure. This study investigated the properties of β-Lg gels induced directly by HPP (0....
Short term evolution of nutritionally relevant milk fatty acids of goats fed a cereal-based concentrate enriched with linseed oil 10.1016/j.ifset.2018.03.020 2018-03-19 Goat diet supplementation with linseed oil (LO) can be a fruitful technological strategy to enhance the nutritional value of milk fat. The objective of the present study was to determine the effect of LO in a basal diet rich in starch on goat milk fatty acid ...
Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes 10.1016/j.ifset.2018.03.019 2018-03-17 This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253.7 nm for the foodborne pathogens, E. coli, Listeria and Salmonella. Action spectra were determined f...
Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity 10.1016/j.ifset.2018.03.018 2018-03-16 An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical composition (AS and VS) were fermented by strains of lactobacilli (eig...
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone 10.1016/j.ifset.2018.03.017 2018-03-16 In this study, we investigated the possible effect of electrolyzed water (EW), aqueous ozone (WO) and gaseous ozone (GO) on Brettanomyces bruxellensis DSM 7001 strain artificially inoculated on the grape surface and on its evolution during the subsequent, ino...
Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins 10.1016/j.ifset.2018.03.016 2018-03-15 High pressure processing (HPP), conducted at 400, 500 or 600 MPa for 15 min at 30 °C, of raw skim milk was studied in comparison to high-temperature short-time (HTST) pasteurization (72 °C for 15 s), considering protein denaturation and immunogenicity. HTST p...

Meeting new challenges in food science technology: the development of complex systems approach for food and biobased research

10.1016/j.ifset.2018.04.004

2018-04-09

Current societal challenges and recent knowledge acquisition now provide the conditions for the renewal of our collective vision of food science and technology. To meet increasingly complex challenges, it obvious that current reductionist approaches in food s...

Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

10.1016/j.ifset.2018.03.024

2018-04-03

The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was effective for microbial inactivation; com...

Food processing industry energy and water consumption in the Pacific northwest

10.1016/j.ifset.2018.04.001

2018-04-03

The food processing industry is one of the largest consumers of energy and water in the manufacturing sector. It is vital that conservation measures are taken to reduce the use of electricity, fuel, and water for producers to have long-term, sustainable growt...

Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients

10.1016/j.ifset.2018.03.023

2018-03-27

Coaxial electrospraying is a promising technique for the production of multilayer encapsulation structures whose potential has already been demonstrated for pharmaceutical and biomedical applications. The aim of this work was to extend its application to the ...

Characterization of β-lactoglobulin gels induced by high pressure processing

10.1016/j.ifset.2018.03.022

2018-03-23

High pressure processing (HPP) is a non-thermal technology and has been widely used in the food industry. β‑lactoglobulin (β-Lg) is a globular protein and susceptible to pressure. This study investigated the properties of β-Lg gels induced directly by HPP (0....

Short term evolution of nutritionally relevant milk fatty acids of goats fed a cereal-based concentrate enriched with linseed oil

10.1016/j.ifset.2018.03.020

2018-03-19

Goat diet supplementation with linseed oil (LO) can be a fruitful technological strategy to enhance the nutritional value of milk fat. The objective of the present study was to determine the effect of LO in a basal diet rich in starch on goat milk fatty acid ...

Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes

10.1016/j.ifset.2018.03.019

2018-03-17

This study compared the inactivation efficacy and performance of UV-LEDs emitting at 259, 268, 275, 289, and 370 nm against a low pressure mercury lamp at 253.7 nm for the foodborne pathogens, E. coli, Listeria and Salmonella. Action spectra were determined f...

Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-glucosidase activity

10.1016/j.ifset.2018.03.018

2018-03-16

An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy beverages with distinctive chemical composition (AS and VS) were fermented by strains of lactobacilli (eig...

Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone

10.1016/j.ifset.2018.03.017

2018-03-16

In this study, we investigated the possible effect of electrolyzed water (EW), aqueous ozone (WO) and gaseous ozone (GO) on Brettanomyces bruxellensis DSM 7001 strain artificially inoculated on the grape surface and on its evolution during the subsequent, ino...

Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins

10.1016/j.ifset.2018.03.016

2018-03-15

High pressure processing (HPP), conducted at 400, 500 or 600 MPa for 15 min at 30 °C, of raw skim milk was studied in comparison to high-temperature short-time (HTST) pasteurization (72 °C for 15 s), considering protein denaturation and immunogenicity. HTST p...