Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Datasets associated with articles published in Innovative Food Science and Emerging Technologies
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- Data for: EVALUATION OF THE ECONOMIC AND ENVIRONMENTAL SUSTAINABILITY OF HIGH PRESSURE PROCESSING OF FOODSSupplementary materials LCC calculation
- Data for: Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausageCombined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
- Data for: Refrigerated microbial stability of pitaya (Stenocereus pruinosus) juice inoculated with Listeria innocua and Saccharomyces cerevisiae and processed by high hydrostatic pressureThis Excel file covers the raw data for the response surface design tests, the response surface model, the response surface validation; and the storage test to ascertain the possibility of injury cells recovery.
- Data for: Ohmic accelerated steam distillation of essential oil from lavender: energy consumption and physicochemical properties of the extractThis GC-MS graph compares the compositions of the extracted essential oils through SD and OASD.
- Data for: Environmental hazard of ohmic-assisted hydrodistillation: a critical study on a negative aspect of this selective and economic extraction techniqueThese are the ICP-MS and GC-MS conditions. The GC-MS file contains the raw graphs as well.
- Data for: Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodesFWHM values for UV-LEDs and LPM lamp
- Data for: Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodesDetermination of methylene blue standard curve during UV treatment at 268 and 289 nm.
- Data for: Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodesInactivation of the seven individual pathogenic Salmonella strains (constituting the Salmonella cocktail) using a low pressure mercury lamp at 253.7 nm.
- Data for: High-Pressure effects on the mechanism of accumulated inosine 5′-monophosphateEffects of ultrahigh pressure on the content of IMP ，AMPD activity，ALP activity, and ACP activity.