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  • 1.
    Jha, Piyush Kumar
    et al.
    ONIRIS, France; UMR GEPEA, France.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Jury, Vanessa
    ONIRIS, France; UMR GEPEA, France.
    Havet, Michel
    ONIRIS, France; UMR GEPEA, France.
    Le-Bail, Alain
    ONIRIS, France; UMR GEPEA, France.
    Advances of electro-freezing in food processing2018In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 23, p. 85-89Article in journal (Refereed)
    Abstract [en]

    Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.

  • 2.
    Niimi, Jun
    et al.
    University of Adelaide, Australia.
    Danner, L.
    Bastian, S. E.
    Wine leads us by our heart not our head: emotions and the wine consumer2019In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 27, p. 23-28Article in journal (Refereed)
    Abstract [en]

    The fundamental purpose of wine consumption is for enjoyment. There are deep emotional connections between consumers and wine, and it is usually imbibed in social settings. Consumers’ emotions evoked by wine, as well as from external factors during wine consumption, have valuable implications for consumer science and industry. Current perspectives on emotions and wine research are examined with a focus on the role of wine intrinsic and extrinsic factors on consumers’ wine-evoked emotions. Future directions of where wine emotions research may head will be explored. 

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