Volume 4, Issue 6

Search all Food and Bioprocess Technology articles

August 2011

Innovations in Food Technology

Issue Editor:

Jorge Barros Velazquez

19 articles in this issue

Innovations in Food Technology Special Issue
Jorge Barros Velazquez
Editorial 14 April 2011 Pages: 831 - 832
Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety
Jan T. Rosnes
Torstein Skåra
Dagbjørn Skipnes
Review Paper 01 February 2011 Pages: 833 - 848
Development of Edible Films and Coatings with Antimicrobial Activity
Carmen A. Campos
Lía N. Gerschenson
Silvia K. Flores
Review Paper 22 September 2010 Pages: 849 - 875
Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview
Maret du Toit
Lynn Engelbrecht
Sibylle Krieger-Weber
Review Paper 16 October 2010 Pages: 876 - 906
Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting
Karola Böhme
Inmaculada C. Fernández-No
Pilar Calo-Mata
Review Paper 05 October 2010 Pages: 907 - 918
Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria
Xiaonan Lu
Hamzah M. Al-Qadiri
Barbara A. Rasco
Review Paper 22 January 2011 Pages: 919 - 935
Advances in DNA Microarray Technology for the Detection of Foodborne Pathogens
Marco Severgnini
Paola Cremonesi
Bianca Castiglioni
Review Paper 15 October 2010 Pages: 936 - 953
Combination of Pulsed Electric Fields with Other Preservation Techniques
Olga Martín-Belloso
Angel Sobrino-López
Original Paper 27 January 2011 Pages: 954 - 968
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Hugo Mújica-Paz
Aurora Valdez-Fragoso
J. Antonio Torres
Original Paper 15 March 2011 Pages: 969 - 985
Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods
Aurora Valdez-Fragoso
Hugo Mújica-Paz
J. Antonio Torres
ORIGINAL PAPER 16 December 2010 Pages: 986 - 995
Hydrodynamic Cavitation for Food and Water Processing
Parag R. Gogate
Original Paper 12 August 2010 Pages: 996 - 1011
Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables
Elisabete M. C. Alexandre
Dora M. Santos-Pedro
Cristina L. M. Silva
Original Paper 01 March 2011 Pages: 1012 - 1019
Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products
Sandrine Périno-Issartier
Zill-e-Huma
Farid Chemat
Original Paper 24 September 2010 Pages: 1020 - 1028
Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation
Leonardo Acuña
Roberto Dionisio Morero
Augusto Bellomio
Original Paper 18 November 2010 Pages: 1029 - 1049
Effects of Tropical Citrus Essential Oils on Growth, Aflatoxin Production, and Ultrastructure Alterations of Aspergillus flavus and Aspergillus parasiticus
Kadsarin Rammanee
Tipparat Hongpattarakere
Original Paper 13 January 2011 Pages: 1050 - 1059
In vitro Growth Inhibition of Food-borne Pathogens and Food Spoilage Microorganism by Vitamin K₅
Jose M. Miranda
Fabiao Jorge
Carlos M. Franco
Original Paper 24 July 2010 Pages: 1060 - 1065
Native and Biotechnologically Engineered Plant Proteases with Industrial Applications
Lucía Feijoo-Siota
Tomás G. Villa
Original Paper 28 September 2010 Pages: 1066 - 1088
Immobilization of Microbial Cells in Food Fermentation Processes
Maria Raytchinova Kosseva
Original Paper 29 September 2010 Pages: 1089 - 1118
Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly
Ae-Jin Choi
Chul-Jin Kim
Chong-Tai Kim
Original Paper Open access 06 April 2011 Pages: 1119 - 1126

Volume 4, Issue 6

Innovations in Food Technology Special Issue

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Development of Edible Films and Coatings with Antimicrobial Activity

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Advances in DNA Microarray Technology for the Detection of Foodborne Pathogens

Combination of Pulsed Electric Fields with Other Preservation Techniques

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods

Hydrodynamic Cavitation for Food and Water Processing

Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products

Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation

Effects of Tropical Citrus Essential Oils on Growth, Aflatoxin Production, and Ultrastructure Alterations of Aspergillus flavus and Aspergillus parasiticus

In vitro Growth Inhibition of Food-borne Pathogens and Food Spoilage Microorganism by Vitamin K₅

Native and Biotechnologically Engineered Plant Proteases with Industrial Applications

Immobilization of Microbial Cells in Food Fermentation Processes

Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly

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