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Innovative Food Science and Emerging Technologies

EFFoST - European Federation of Food Science and Technology (Netherlands)

Elsevier (Netherlands)

Journal's website Information for authors Other link

Technology: multidisciplinary

Food sciences

Food safety

Human nutrition

Open access

Author-paid optional open access

Self-archiving

Sherpa Romeo

Publication languages

English

Journal reputation

Other titles

Innovative Food Science & Emerging Technologies

Abbreviated title (ISO)

Innov. Food Sci. Emerg. Technol.

ISSN L

1466-8564

Frequency

4 issues/year (Quarterly)

Additional information

Embargo : 12 mois après publication de l'article, la version post-print peut être déposée sur une archive ouverte (ex : Agritrop).

Article types

Research articles
Reviews
Book analyses
Special issues
Commentaries
Letters
Opinions

Publishing costs

Cost of optional open access

4210 $. Pour les Ciradiens, aucun coût à payer suite à un accord national pour la période 2024-2027 (https://intranet-dist.cirad.fr/publier/choisir-la-revue/accords-cirad-editeurs). (updated 11/02/2025)

Research data access policy

Deposit recommended

Data repositories recommended by the journal

https://www.elsevier.com/authors/tools-and-resources/research-data/data-base-linking#repositories

Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”. Labaky P., Dahdouh L., Grosmaire L., Rajha H.N., Ricci S., Delpech C., El Khoury A., Debs E., Wisniewski C., Louka N.. 2024. Innovative Food Science and Emerging Technologies, 95 DOI : 10.1016/j.ifset.2024.103739

Synergistic effect of particle size, shear rate and driving-force during microfiltration of fruit juices: Toward a relevant choice of pretreatments and filtration conditions. Demoulin C., Dahdouh L., Ricci J., Ruiz E., Delalonde M.. 2023. Innovative Food Science and Emerging Technologies, 84 DOI : 10.1016/j.ifset.2022.103247

Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity. Marin-Castro U.R., Pallet D., Garcia-Alvarado M.A., Vargas Ortiz M.A., Salgado-Cervantes M., Servent A.. 2022. Innovative Food Science and Emerging Technologies, 75 DOI : 10.1016/j.ifset.2021.102900

Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility. Di Corcia S., Dhuique-Mayer C., Dornier M.. 2020. Innovative Food Science and Emerging Technologies, 66 DOI : 10.1016/j.ifset.2020.102526

Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing. Servent A., Abreu F., Dhuique-Mayer C., Belleville M.P., Dornier M.. 2020. Innovative Food Science and Emerging Technologies, 66 DOI : 10.1016/j.ifset.2020.102519

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Last updated : 11/02/2025

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