Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies

An official scientific journal of the European Federation of Food Science and Technology (EFFoST)





Editor:D. Knorr





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Aims & Scope

Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Papers submitted for publication must be novel and of high scientific quality and impact. Only papers which advance current scientific knowledge, with industrial relevance, which advance current understanding will be considered for review and publication. IFSET does not publish preliminary or confirmatory results. The journal publishes selected research and review articles dealing with engineering, scale-up, safety, sustainability, kinetics and mechanistic aspects of promising food processing technologies. Each article should make a clear contribution to further the understanding of a given science and technology area, and help clarify, when possible, whether or not it could be adopted by the food industry. Articles addressing the novel combination of more than one technology are within the scope of the journal, as are articles dealing with innovation and advances in all branches of food science, including food biotechnology, nutrition and material science.
Topics covered include:new and emerging technologies for foods and food constituents; process-structure-function relationships at macro-, micro- and nano scale; tailor made foods;process control, process-packaging interactions;resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of micro-organisms, enzymes, viruses, allergens and toxins; nutrient retention, accessibility and availability;structural changes, texture and rheology;minimal processing; Example of processes include: high hydrostatic pressure processing; pulsed light or electric fields; microwave and radio-frequency heating;ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating;dense gases; thermal, non-thermal and sub-zero processing.
The online Guide for Authors can be found at http://ees.elsevier.com/ifset

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Food scientists and technologists, R & D managers, and consultants to the industry concerned with the application of science in the development of new and existing food products, their processing, storage and marketability.

Abstracting and Indexing

EMBiology, Scopus
Editors M. Hendrickx Dept. of Food and Microbial Technology, KU Leuven, B3001 Heverlee, Belgium, D. Knorr Dept. of Food Technology and Food Process Engineering, Technische Universität Berlin (TUB), Königin-Luise-Str. 22, 14195 Berlin, Germany, Editorial Board Members K. Autio VTT Technical Research Centre of Finland, Espoo, Finland, S. Brul Universiteit van Amsterdam, Amsterdam, Netherlands, M. Cole CSIRO (The Commonwealth Scientific and Industrial Research Organization), North Ryde, NSW, Australia, A. Delgado Technische Universität München, Freising-Welhenstephan, Germany, P.J. Fryer University of Birmingham, Birmingham, England, UK, B. German University of California at Davis, Davis, CA, USA, V. Heinz Deutsches Institut fur Lebensmitteltechnik (DIL) e.V., Quakenbruk, Germany, D.G. Hoover University of Delaware, Newark, DE, USA, A. Kelly University College Cork, Cork, Ireland, T.P. Labuza University of Minnesota, St. Paul, MN, USA, A. Le Bail ONIRIS, NANTES Cedex 3, France, O. Martín-Belloso Universitat de Lleida, Lleida, Spain, T. Mattila-Sandholm VTT Technical Research Centre of Finland, Espoo, Finland, M. Patterson Queen's University of Belfast, Belfast, UK, H.S. Ramaswamy McGill University, Ste Anne de Bellevue, QC, Canada, J.R. Raso Pueyo Universidad de Zaragoza, Zaragoza, Spain, Y.H. Roos University College Cork, Cork, Ireland, P.D. Sanz Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain, S. Sastry Ohio State University, Columbus, OH, USA, K. Shetty University of Massachusetts, Amherst, MA, USA, B.G. Swanson Washington State University, Pullman, WA, USA, A. van Loey K.U.Leuven Association, Heverlee, Belgium, A.G.J. Voragen Wageningen Universiteit, Wageningen, Netherlands, H. Watzke Nestlé Research Center, Lausanne, Switzerland, J. Welti-Chanes Instituto Tecnologico y de Estudios Superiores de Monterrey, Monterrey NL, Mexico, Q.H. Zhang Ohio State University, Ohio, OH, USA
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