Flavor Characteristics of Irradiated Apple Cider during Storage: Effect of Packaging Materials and Sorbate Addition (Englisch)

In: JOURNAL OF FOOD SCIENCE -CHICAGO-   ;  69 ,  7  ;  C557-C563  ;  2004
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  • Titel:
    Flavor Characteristics of Irradiated Apple Cider during Storage: Effect of Packaging Materials and Sorbate Addition
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    INSTITUTE OF FOOD TECHNOLOGISTS
  • Erscheinungsjahr:
    2004
  • Format / Umfang:
    C557-C563
  • ISSN:
  • Medientyp:
    Aufsatz (Zeitschrift)
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    Print
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    Englisch
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Expression of 2 Lipomyces kononenkoae alpha-Amylase Genes in Selected Whisky Yeast Strains
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Development of an Orange-flavored Barley beta-Glucan Beverage with Added Whey Protein Isolate
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Cheng, M. / McPhee, K.E. / Baik, B.-K. | 2004
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C Food Chemistry and Toxicology - Extraction of Anthocyanins and Polyphenolics from Blueberry- processing Waste
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C Food Chemistry and Toxicology - Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties
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S Sensory and Nutritive Qualities of Food - Developing a Lexicon for Descriptive Analysis of Soymilks
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M Food Microbiology and Safety - Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)
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E Food Engineering and Physical Properties - Rapid Heating Effects on Gelation of Muscle Proteins
Riemann, A.E. / Lanier, T.C. / Swartzel, K.R. | 2004
S Sensory and Nutritive Qualities of Food - Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice
Yu, C. / Irudayaraj, J. / Debroy, C. / Schmilovtich, Z. / Mizrach, A. | 2004
S Sensory and Nutritive Qualities of Food - Development of an Orange-flavored Barley b-Glucan Beverage with Added Whey Protein Isolate
Temelli, F. / Banseman, C. / Stobbe, K. | 2004
C Food Chemistry and Toxicology - Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials
Sheung, K.S.M. / Min, S. / Sastry, S.K. | 2004
S Sensory and Nutritive Qualities of Food - Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears
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E Food Engineering and Physical Properties - Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems
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C Food Chemistry and Toxicology - Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculus
Silva, S.V. / Malcata, F.X. | 2004
M Food Microbiology and Safety - Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface Methodology
Kong, Q. / He, G. / Chen, Q. / Chen, F. | 2004
E Food Engineering and Physical Properties - A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion
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E Food Engineering and Physical Properties - Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-d-Lactone
Chen, M.-J. / Chen, K.-N. / Lin, C.-W. | 2004
M Food Microbiology and Safety - Inactivation of E. coil 8739 in Enriched Soymilk Using Pulsed Electric Fields
Li, S.-Q. / Zhang, Q.H. | 2004
E Food Engineering and Physical Properties - Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids
Rodríguez-Huezo, M.E. / Pedroza-Islas, R. / Prado-Barragán, L.A. / Beristain, C.I. / Vernon-Carter, E.J. | 2004
S Sensory and Nutritive Qualities of Food - Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe
Beaulieu, J.C. / Ingram, D.A. / Lea, J.M. / Bett-Garber, K.L. | 2004
S Sensory and Nutritive Qualities of Food - Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledotie moschata)
Katsanidis, E. | 2004
C Food Chemistry and Toxicology - Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
Chung, J. / Lee, J. / Choe, E. | 2004
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M Food Microbiology and Safety - Hamburger Composition and Microwave Heating Uniformity
Ryynänen, S. / Risman, P.O. / Ohlsson, T. | 2004
C Food Chemistry and Toxicology - Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales
Foergestad, E.M. / Tronsmo, K.M. / Aamodt, A. / Bjerke, F. / Magnus, E.-M. / Dingstad, G. / Baardseth, P. | 2004
S Sensory and Nutritive Qualities of Food - Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts
Nepote, V. / Mestrallet, M.G. / Grosso, N.R. | 2004
C Food Chemistry and Toxicology - Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat Extract
Kuroda, M. / Harada, T. | 2004
C Food Chemistry and Toxicology - Flavor Characteristics of Irradiated Apple Cider during Storage: Effect of Packaging Materials and Sorbate Addition
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S Sensory and Nutritive Qualities of Food - Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)
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