Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing (Englisch)
- Neue Suche nach: Otero, L.
- Neue Suche nach: Martino, M.
- Neue Suche nach: Zaritzky, N.
- Neue Suche nach: Solas, M.
- Neue Suche nach: Sanz, P. D.
- Neue Suche nach: Otero, L.
- Neue Suche nach: Martino, M.
- Neue Suche nach: Zaritzky, N.
- Neue Suche nach: Solas, M.
- Neue Suche nach: Sanz, P. D.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
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65
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466-470
;
2000
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing
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Beteiligte:Otero, L. ( Autor:in ) / Martino, M. ( Autor:in ) / Zaritzky, N. ( Autor:in ) / Solas, M. ( Autor:in ) / Sanz, P. D. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 65 ; 466-470
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Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.2000
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Format / Umfang:5 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis – Band 65
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Science Advisory Board| 2000
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Preface| 2000
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PROVIDED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS| 2000
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AS ASSIGNED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS| 2000
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Executive Summary| 2000
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Correction - Correction to 64(4):565-570 (1999)| 2000
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Glossary| 2000
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References| 2000
- 110
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Food Engineering and Physical Properties - Measurement of the Yield Stress of Protein Foams by Vane RheometryPernell, C.W. et al. | 2000
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- 123
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Proteolytic Degradation of Tropical Tilapia SurimiYongsawatdigul, J. / Park, J.W. / Virulhakul, P. / Viratchakul, S. et al. | 2000
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Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance SpectroscopyChung, M.‐S. / Ruan, R.R. / Chen, P. / Chung, S.‐H. / Ahn, T.‐H. / Lee, K.‐H. et al. | 2000
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Food Engineering and Physical Properties - Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance SpectroscopyChung, M.-S. et al. | 2000
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pH Induced Aggregation and Weak Gel Formation of Whey Protein PolymersMleko, S. / Foegeding, E.A. et al. | 2000
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Electrical Conductance Study of Fluid Motion and Heat Transport During Starch GelatinizationKarapantsios, T.D. / Sakonidou, E.P. / Raphaelides, S.N. et al. | 2000
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Combined Pressure—temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic StudyLudikhuyze, L. / Claeys, W. / Hendrickx, M. et al. | 2000
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Texture Assessment of French CheesesAntoniou, K.D. / Petridis, D. / Raphaelides, S. / Omar, Z. Ben / Kesteloot, R. et al. | 2000
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Sensory and Nutritive Qualities of Food - Texture Assessment of French CheesesAntoniou, K.D. et al. | 2000
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Sensory and Nutritive Qualities of Food - Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil SeparationGills, L.A. et al. | 2000
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Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil SeparationGills, L.A. / Resurreccion, A.V.A. et al. | 2000
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Sensory and Nutritive Qualities of Food - Extending Shelf Life of Fresh-cut PearsDong, X. et al. | 2000
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Extending Shelf Life of Fresh‐cut PearsDong, X. / Wrolstad, R.E. / Sugar, D. et al. | 2000
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Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the StabilityChen, C.‐C. / Tu, Y.‐Y. / Chang, H.‐M. et al. | 2000
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Food Chemistry and Toxicology - Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the StabilityChen, C.-C. et al. | 2000
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Physicochemical and Sensory Characteristics of Fish GelatinChoi, S.‐S. / Regenstein, J.M. et al. | 2000
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Food Chemistry and Toxicology - Physicochemical and Sensory Characteristics of Fish GelatinChoi, S.-S. et al. | 2000
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Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk PowderImm, J.Y. / Lian, P. / Lee, C.M. et al. | 2000
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Food Chemistry and Toxicology - Gelation and Water Binding Properties of Transglutaminase-treated Skim Milk PowderImm, J.Y. et al. | 2000
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Aluminum Content in Foods and Beverages Consumed in the Spanish DietLópez, F.F. / Cabrera, C. / Lorenzo, M.L. / López, M.C. et al. | 2000
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Food Chemistry and Toxicology - Aluminum Content in Foods and Beverages Consumed in the Spanish DietLopez, F.F. et al. | 2000
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Viscoelastic Changes of Rice Starch Suspensions During GelatinizationHsu, S. / Lu, S. / Huang, C. et al. | 2000
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Food Chemistry and Toxicology - Viscoelastic Changes of Rice Starch Suspensions During GelatinizationHsu, S. et al. | 2000
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Covalent Crosslinking in Heated Protein SystemsMohammed, Z.H. / Hill, S.E. / Mitchell, J.R. et al. | 2000
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Food Chemistry and Toxicology - Acylation and Solubility of Casein Precipitated by Carbon DioxideSantos, C.V. et al. | 2000
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Food Chemistry and Toxicology - Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture FacilitiesSanterre, C.R. et al. | 2000
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Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture FacilitiesSanterre, C.R. / Ingram, R. / Lewis, G.W. / Davis, J.T. / Lane, L.G. / Grodner, R.M. / Wei, C.‐I. / Bush, P.B. / Xu, D.H. / Shelton, J. et al. | 2000
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Food Chemistry and Toxicology - Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail SurimiJiang, S.-T. et al. | 2000
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Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail SurimiJiang, S.‐T. / Hsieh, J.‐F. / Ho, M.‐L. / Chung, Y.‐C. et al. | 2000
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Food Chemistry and Toxicology - Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional PropertiesCalderon de la Barca, A.M. et al. | 2000
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Optimization of Simulated Ripe Olive Darkening in Presence of ManganeseRomero, C. / Brenes, M. / García, P. / Garrido, A. et al. | 2000
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Food Chemistry and Toxicology - Optimization of Simulated Ripe Olive Darkening in Presence of ManganeseRomero, C. et al. | 2000
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Optimizing Preparation Conditions for Heat‐denatured Whey Protein Solutions to be Used as Cold‐gelling IngredientsBryant, C.M. / McClements, D.J. et al. | 2000
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Food Chemistry and Toxicology - Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling IngredientsBryant, C.M. et al. | 2000
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Food Chemistry and Toxicology - Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High MoistureLin, S. et al. | 2000
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Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol ContentJo, C. / Ahn, D.U. et al. | 2000
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Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic MediaLiaquat, M. / Apenten, R.K. Owusu et al. | 2000
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Food Chemistry and Toxicology - Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic MediaLiaquat, M. et al. | 2000
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Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and FilmsWu, Y. / Rhim, J.W. / Weller, C.L. / Hamouz, F. / Cuppett, S. / Schnepf, M. et al. | 2000
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Food Chemistry and Toxicology - Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and FilmsWu, Y. et al. | 2000
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Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and EndoproteasesHamada, J.S. et al. | 2000
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Pastry Lift and Croissant Volume as Affected by Microbial TransglutaminaseGerrard, J.A. / Newberry, M.P. / Ross, M. / Wilson, A.J. / Fayle, S.E. / Kavale, S. et al. | 2000
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Food Engineering and Physical Properties - Pastry Lift and Croissant Volume as Affected by Microbial TransglutaminaseGerrard, J.A. et al. | 2000
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Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder‐food During DryingAkiyama, T. / Hayakawa, K. et al. | 2000
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Food Engineering and Physical Properties - Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During DryingAkiyama, T. et al. | 2000
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Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning CalorimetryKedward, C. J. / MacNaughtan, W. / Mitchell, J.R. et al. | 2000
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Food Engineering and Physical Properties - Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning CalorimetryKedward, C.J. et al. | 2000
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Comparison Of Air‐blast And Pressure Shift Freezing On Norway Lobster QualityChevalier, D. / Sentissi, M. / Havet, M. / Bail, A. Le et al. | 2000
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Food Engineering and Physical Properties - Comparison Of Air-blast And Pressure Shift Freezing On Norway Lobster QualityChevalier, D. et al. | 2000
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Effect of Cottage Cheese Whey Pretreatment and 2‐phase Crossflow Microfiltration/Ultrafiltration on Permeate Flux and CompositionMartínez‐Hermosilla, A. / Hulbert, G.J. / Liao, W.C. et al. | 2000
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Food Engineering and Physical Properties - Effect of Cottage Cheese Whey Pretreatment and 2-phase Crossflow Microfiltration-Ultrafittration on Permeate Flux and CompositionMartinez-Hermosilla, A. et al. | 2000
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Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus‐nata ComplexSheu, F. / Wang, C.L. / Shyu, Y.T. et al. | 2000
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Food Microbiology and Safety - Fermentation of Monascus purpureus on Bacterial Cellulosenata and the Color Stability of Monascus-nata ComplexSheu, F. et al. | 2000
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A Fluorescent Lectin Test for Mold in Raw Tomato JuicePotts, S.J. / Slaughter, D.C. / Thompson, J.F. et al. | 2000
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Food Microbiology and Safety - A Fluorescent Lectin Test for Mold in Raw Tomato JuicePotts, S.J. et al. | 2000
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- 357
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Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)Skrede, G. / Wrolstad, R.E. / Durst, R.W. et al. | 2000
- 357
-
Sensory and Nutritive Qualities of Food - Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)Skrede, G. et al. | 2000
- 365
-
Nondestructive Methods to Evaluate Maturity Level of OrangesOlmo, M. / Nadas, A. / García, J.M. et al. | 2000
- 365
-
Sensory and Nutritive Qualities of Food - Nondestructive Methods to Evaluate Maturity Level of OrangesOlmo, M. et al. | 2000
- 373
-
Concise Reviews and Hypotheses In Food ScienceFennema, Owen R. et al. | 2000
- 374
-
Concise Reviews and Hypotheses in Food Science - Relaxation Time Spectrum of Hydrogels by CONTIN AnalysisMao, R. et al. | 2000
- 374
-
Relaxation Time Spectrum of Hydrogels by CONTIN AnalysisMao, R. / Tang, J. / Swanson, B.G. et al. | 2000
- 383
-
Food Chemistry and Toxicology| 2000
- 384
-
Involvement of Disulfide Bonds in Bovine β‐Lactoglobulin B Gels Set Thermally at Various pHOtte, J. / Zakora, M. / Qvist, K.B. et al. | 2000
- 384
-
Involvement of Disulfide Bonds in Bovine beta-Lactoglobulin B Gels Set Thermally at Various pHOtte, J. / Zakora, M. / Qvist, K. B. et al. | 2000
- 384
-
Food Chemistry and Toxicology - Involvement of Disulfide Bonds in Bovine b-Lactoglobulin B Gels Set Thermally at Various pHOtte, J. et al. | 2000
- 390
-
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry ProductsKalt, W. / McDonald, J.E. / Donner, H. et al. | 2000
- 390
-
Food Chemistry and Toxicology - Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry ProductsKalt, W. et al. | 2000
- 394
-
Food Chemistry and Toxicology - Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating ConditionsLou, X. et al. | 2000
- 394
-
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating ConditionsLou, X. / Wang, C. / Xiong, Y.L. / Wang, B. / Mims, S.D. et al. | 2000
- 399
-
Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic MethodsPandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. / Crandall, P. / Sneller, C. / Dombek, D. et al. | 2000
- 399
-
Food Chemistry and Toxicology - Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic MethodsPandjaitan, N. et al. | 2000
- 403
-
Enrichment of Genistein in Soy Protein Concentrate with b‐glucosidasePandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. et al. | 2000
- 403
-
Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with b-glucosidasePandjaitan, N. et al. | 2000
- 403
-
Enrichment of Genistein in Soy Protein Concentrate with beta-glucosidasePandjaitan, N. / Hettiarachchy, N. / Ju, Z. Y. et al. | 2000
- 408
-
Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro ImagingHorigane, A.K. / Engelaar, W.M.H.G. / Toyoshima, H. / Ono, H. / Sakai, M. / Okubo, A. / Nagata, T. et al. | 2000
- 408
-
Food Chemistry and Toxicology - Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro ImagingHorigane, A.K. et al. | 2000
- 413
-
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide ContentBatlle, N. / Aristoy, M.‐C. / Toldrá, F. et al. | 2000
- 413
-
Food Chemistry and Toxicology - Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide ContentBatlle, N. et al. | 2000
- 417
-
Food Chemistry and Toxicology - Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey BreastSlesinski, A.J. et al. | 2000
- 417
-
Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey BreastSlesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. et al. | 2000
- 421
-
Food Chemistry and Toxicology - Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsSlesinski, A.J. et al. | 2000
- 421
-
Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein CombinationsSlesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. et al. | 2000
- 428
-
Food Chemistry and Toxicology - Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 (degree)CParkington, J.K. et al. | 2000
- 428
-
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oCParkington, J. K. / Xiong, Y. L. / Blanchard, S. P. / Xiong, S. / Wang, B. / Srinivasan, S. / Froning, G. W. et al. | 2000
- 428
-
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °CParkington, J.K. / Xiong, Y.L. / Blanchard, S.P. / Xiong, S. / Wang, B. / Srinivasan, S. / Froning, G.W. et al. | 2000
- 434
-
Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting GelatinMontero, P. / Gómez‐Guillén, M.C. et al. | 2000
- 434
-
Food Chemistry and Toxicology - Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting GelatinMontero, P. et al. | 2000
- 439
-
Food Engineering and Physical Properties| 2000
- 440
-
Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime TheoryInazu, T. / Iwasaki, K. et al. | 2000
- 440
-
Food Engineering and Physical Properties - Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime TheoryInazu, T. et al. | 2000
- 445
-
Food Engineering and Physical Properties - Plasticizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy StateChang, Y.P. et al. | 2000
- 445
-
Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy StateChang, Y.P. / Cheah, P.B. / Seow, C.C. et al. | 2000
- 452
-
Pore Structure of Coffee Beans Affected by Roasting ConditionsSchenker, S. / Handschin, S. / Frey, B. / Perren, R. / Escher, F. et al. | 2000
- 452
-
Food Engineering and Physical Properties - Pore Structure of Coffee Beans Affected by Roasting ConditionsSchenker, S. et al. | 2000
- 458
-
Influence of Carotenoids and Pulps on the Color Modification of Blood Orange JuiceArena, E. / Fallico, B. / Maccarone, E. et al. | 2000
- 458
-
Food Engineering and Physical Properties - Influence of Carotenoids and Pulps on the Color Modification of Blood Orange JuiceArena, E. et al. | 2000
- 461
-
Food Engineering and Physical Properties - Optimizing Apple Juice Extraction in Multiple PressesGonzález, M.T. et al. | 2000
- 461
-
Optimizing Apple Juice Extraction in Multiple PressesGonzález, M.T. / Elustondo, M.P. / Urbicain, M.J. et al. | 2000
- 466
-
Food Engineering and Physical Properties - Preservation of Microstructure in Peach and Mango during High-pressure-shift FreezingOtero, L. et al. | 2000
- 466
-
Preservation of Microstructure in Peach and Mango during High‐pressure‐shift FreezingOtero, L. / Martino, M. / Zaritzky, N. / Solas, M. / Sanz, P.D. et al. | 2000
- 471
-
Flow Characterization of Peach Products During ExtrusionAkdogan, H. / McHugh, T.H. et al. | 2000
- 471
-
Food Engineering and Physical Properties - Flow Characterization of Peach Products During ExtrusionAkdogan, H. et al. | 2000
- 476
-
Food Engineering and Physical Properties - Oil Absorption During Frying of Frozen Parfried PotatoesAguilera, J.M. et al. | 2000
- 476
-
Oil Absorption During Frying of Frozen Parfried PotatoesAguilera, J.M. / Gloria‐Hernandez, H. et al. | 2000
- 480
-
Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh‐cut ApplesMcHugh, T.H. / Senesi, E. et al. | 2000
- 480
-
Food Engineering and Physical Properties - Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut ApplesMcHugh, T.H. et al. | 2000
- 486
-
Food Engineering and Physical Properties - Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood PlasmaParés, D. et al. | 2000
- 486
-
Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood PlasmaParés, D. / Saguer, E. / Toldrà, M. / Carretero, C. et al. | 2000
- 491
-
Food Engineering and Physical Properties - Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezingTeramoto, A. et al. | 2000
- 491
-
Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High‐pressure‐freezingTeramoto, A. / Fuchigami, M. et al. | 2000
- 498
-
Food Engineering and Physical Properties - Thiamin Stability in Solids as Affected by the Glass TransitionBell, L.N. et al. | 2000
- 498
-
Thiamin Stability in Solids as Affected by the Glass TransitionBell, L.N. / White, K.L. et al. | 2000
- 502
-
Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in WaterBani‐Jaber, A. / McGuire, J. / Ayres, J.W. / Daeschel, M.A. et al. | 2000
- 502
-
Food Engineering and Physical Properties - Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in WaterBani-Jaber, A. et al. | 2000
- 507
-
Food Engineering and Physical Properties - Ultrasonic Spectroscopy Study of Salad DressingsChanamai, R. et al. | 2000
- 507
-
Ultrasonic Spectroscopy Study of Salad DressingsChanamai, R. / Alba, F. / McClements, D.J. et al. | 2000
- 515
-
Food Microbiology and SafetyRyser, Elliot T. et al. | 2000
- 516
-
Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango PureeLópez‐Malo, A. / Palou, E. et al. | 2000
- 516
-
Food Microbiology and Safety - Modeling the Growth-No-Growth Interface of Zygosaccharomyces bailii in Mango PureeLopez-Malo, A. et al. | 2000
- 521
-
Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by OzoneKim, J.‐G. / Yousef, A.E. et al. | 2000
- 521
-
Food Microbiology and Safety - Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by OzoneKim, J.-G. et al. | 2000
- 529
-
Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coliSapers, G.M. / Miller, R.L. / Jantschke, M. / Mattrazzo, A.M. et al. | 2000
- 529
-
Food Microbiology and Safety - Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coliSapers, G.M. et al. | 2000
- 533
-
Sensory and Nutritive Qualities of FoodLee, Tung‐Ching et al. | 2000
- 534
-
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and BroccoliBarrett, D.M. / Garcia, E.L. / Russell, G.F. / Ramirez, E. / Shirazi, A. et al. | 2000
- 534
-
Sensory and Nutritive Qualities - Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and BroccoliBarrett, D.M. et al. | 2000
- 541
-
Quality Changes in Fresh‐cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage RegimeGorny, J.R. / Cifuentes, R.A. / Hess‐Pierce, B. / Kader, A.A. et al. | 2000
- 541
-
Sensory and Nutritive Qualities - Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage RegimeGorny, J.R. et al. | 2000
- 545
-
Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off VineArias, R. / Lee, T.‐C. / Specca, D. / Janes, H. et al. | 2000
- 545
-
Sensory and Nutritive Qualities - Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off VineArias, R. et al. | 2000
- 549
-
Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified AtmospherePrakash, A. / Guner, A.R. / Caporaso, F. / Foley, D.M. et al. | 2000
- 549
-
Sensory and Nutritive Qualities - Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified AtmospherePrakash, A. et al. | 2000
- 556
-
Fish Myosin Aggregation as Affected by Freezing and Initial Physical StateRamiarez, José A. / Martian‐Polo, Martha O. / Bandman, Everett et al. | 2000
- 556
-
Food Chemistry and Toxicology - Fish Myosin Aggregation as Affected by Freezing and Initial Physical StateRamirez, José A. et al. | 2000
- 561
-
Gelling Properties of Whey Proteins After Enzymic Fat HydrolysisBlecker, C. / Paquot, M. / Deroanne, C. et al. | 2000
- 561
-
Food Chemistry and Toxicology - Gelling Properties of Whey Proteins after Enzymic Fat HydrolysisBlecker, C. et al. | 2000
- 564
-
Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food ProteinsIroyukifujita, H / Eiichiyokoyama, K / Yoshikawa, Masaaki et al. | 2000
- 564
-
Food Chemistry and Toxicology - Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food ProteinsFujita, H. et al. | 2000
- 570
-
Food Chemistry and Toxicology - Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod MollusksMizuta, S. et al. | 2000
- 570
-
Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod MollusksMizuta, S. / Mutoh, M. / Sugihara, K. / Yoshinaka, R. et al. | 2000
- 575
-
1H NMR Studies of Water in Chicken Breast Marinated with Different PhosphatesLi, Rongrong / Kerr, W.L. / Toledo, R.T. / Carpenter, J.A. et al. | 2000
- 575
-
Food Chemistry and Toxicology - 1H NMR Studies of Water in Chicken Breast Marinated with Different PhosphatesLi, R. et al. | 2000
- 581
-
Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of GranulesAnton, M. / Denmat, M. Le / Gandemer, G. et al. | 2000
- 581
-
Food Chemistry and Toxicology - Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of GranulesAnton, M. et al. | 2000
- 585
-
Factors Affecting Premature Browning During Cooking of Store‐purchased Ground BeefKillinger, K.M. / Hunt, M.C. / Campbell, R.E. / Kropf, D.H. et al. | 2000
- 585
-
Food Chemistry and Toxicology - Factors Affecting Premature Browning During Cooking of Store-purchased Ground BeefKillinger, K.M. et al. | 2000
- 588
-
Food Chemistry and Toxicology - Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic SolutionNakano, T. et al. | 2000
- 588
-
Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic SolutionNakano, T. / Ozimek, L. et al. | 2000
- 591
-
Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and b-glucosidasePandjaitan, N. et al. | 2000
- 591
-
Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β‐glucosidasePandjaitan, N. / Hettiarachchy, N. / Crandall, Z.Y. JU, P. / Sneller, C. / Dombek, D. et al. | 2000
- 591
-
Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and beta-glucosidasePandjaitan, N. / Hettiarachchy, N. / Ju, Z. Y. / Crandall, P. / Sneller, C. / Dombek, D. et al. | 2000
- 596
-
Food Chemistry and Toxicology - Incorporation of Histidine and b-Alanine into the Macromolecular Fraction of Beef Soup Stock During HeatingKuroda, M. et al. | 2000
- 596
-
Incorporation of Histidine and beta-Alanine into the Macromolecular Fraction of Beef Soup Stock During HeatingKuroda, M. / Harada, T. et al. | 2000
- 596
-
Incorporation of Histidine and β‐Alanine into the Macromolecular Fraction of Beef Soup Stock During HeatingKuroda, Motonaka / Harada, Tsutomu et al. | 2000
- 604
-
Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey CutletsStram, Y. / Vilk, A. / Klinger, I. et al. | 2000
- 604
-
Food Chemistry and Toxicology - Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey CutletsStram, Y. et al. | 2000
- 607
-
Food Chemistry and Toxicology - Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin GelationVisessanguan, W. et al. | 2000
- 607
-
Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin GelationVisessanguan, W. / Benjakul, S. / An, H. et al. | 2000
- 612
-
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or ProteinsJo, C. / Ahn, D.U. et al. | 2000
- 612
-
Food Chemistry and Toxicology - Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or ProteinsJo, C. et al. | 2000
- 617
-
Interaction of Low Molecular Weight Phenolics with Proteins (BSA)Bartolomé, B. / Estrella, I. / Hernández, M.T. et al. | 2000
- 617
-
Food Chemistry and Toxicology - Interaction of Low Molecular Weight Phenolics with Proteins (BSA)Bartolomé, B. et al. | 2000
- 622
-
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by beta-CyclodextrinYen, G.-C. / Chen, C.-J. et al. | 2000
- 622
-
Food Chemistry and Toxicology - Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by b-CyclodextrinYen, G.-C. et al. | 2000
- 622
-
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐CyclodextrinYen, G.‐C. / Chen, C.‐J. et al. | 2000
- 625
-
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk PowderDu, M. / Ahn, D.U. et al. | 2000
- 625
-
Food Chemistry and Toxicology - Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk PowderDu, M. et al. | 2000
- 630
-
Effect of Temperature of Milk Acidification on Rennet Gel PropertiesRenault, C. / Gastaldi, E. / Cuq, J.L. / De La Fuente, B. Tarodo et al. | 2000
- 630
-
Food Chemistry and Toxicology - Effect of Temperature of Milk Acidification on Rennet Gel PropertiesRenault, C. et al. | 2000
- 636
-
High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and TextureSaldo, J. / Sendra, E. / Guamis, B. et al. | 2000
- 636
-
Food Engineering and Physical Properties - High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and TextureSaldo, J. et al. | 2000
- 641
-
Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple JuideGenovese, D. B. / Lozano, J. E. et al. | 2000
- 641
-
Food Engineering and Physical Properties - Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple JuiceGenovese, D.B. et al. | 2000
- 641
-
Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple JuiceGenovese, D.B. / Lozano, J.E. et al. | 2000
- 646
-
Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose‐Water SystemsIglesias, H.A. / Schebor, C. / Buera, M.P. / Chirife, J. et al. | 2000
- 646
-
Food Engineering and Physical Properties - Sorption Isotherm and Calorimetric Behavior of Amorphous- Crystalline Raffinose-Water SystemsIglesias, H.A. et al. | 2000
- 651
-
Moisture Diffusion and Desorption Isotherms for BananaPhoungchandang, S. / Woods, J.L. et al. | 2000
- 651
-
Food Engineering and Physical Properties - Moisture Diffusion and Desorption Isotherms for BananaPhoungchandang, S. et al. | 2000
- 658
-
The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and TimeTrezza, T. A. / Krochta, J.M. et al. | 2000
- 658
-
Food Engineering and Physical Properties - The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and TimeTrezza, T.A. et al. | 2000
- 663
-
Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power MeasurementsMantas, P. / Pagán, R. / Raso, J. et al. | 2000
- 663
-
Food Engineering and Physical Properties - Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power MeasurementsMañas, P. et al. | 2000
- 668
-
Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction TechniqueCunningham, P. / Ogale, A.A. / Dawson, P.L. / Acton, J.C. et al. | 2000
- 668
-
Food Engineering and Physical Properties - Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction TechniqueCunningham, P. et al. | 2000
- 672
-
Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate FilmsOgale, A.A. / Cunningham, P. / Dawson, P.L. / Acton, J.C. et al. | 2000
- 672
-
Food Engineering and Physical Properties - Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate FilmsOgale, A.A. et al. | 2000
- 680
-
Water Sorption Enthalpy‐Entropy Compensation Based on Isotherms of Plum Skin and PulpGabas, A.L. / Menegalli, F.C. / Telis‐Romero, J. et al. | 2000
- 680
-
Food Engineering and Physical Properties - Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and PulpGabas, A.L. et al. | 2000
- 685
-
Statistical Variability Of Heat Penetration Parameters in Relation to Process DesignSmout, C. / Loey, A. Van / Hendrickx, M. / Beirlant, J. et al. | 2000
- 685
-
Food Engineering and Physical Properties - Statistical Variability Of Heat Penetration Parameters in Relation to Process DesignSmout, C. et al. | 2000
- 694
-
Food Engineering and Physical Properties - Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack SurimiJiang, S.-T. et al. | 2000
- 694
-
Microbial Transglutaminase Affects Gel Properties of Golden Threadfin‐bream and Pollack SurimiJiang, S.‐T. / Hsieh, J.‐F. / Ho, M.‐L. / Chung, Y.‐C. et al. | 2000
- 700
-
Food Engineering and Physical Properties - Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey ProteinSothornvit, R. et al. | 2000
- 700
-
Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey ProteinSothornvit, R. / Krochta, J.M. et al. | 2000
- 706
-
Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid MediumMurphy, R.Y. / Marks, B.P. / Johnson, E.R. / Johnson, M.G. et al. | 2000
- 706
-
Food Microbiology and Safety - Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid MediumMurphy, R.Y. et al. | 2000
- 711
-
Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd SlurriesParra, L. / Casal, V. / Gómez, R. et al. | 2000
- 711
-
Food Microbiology and Safety - Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd SlurriesParra, L. et al. | 2000
- 716
-
Food Microbiology and Safety - Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or SucroseLiu, J.-R. et al. | 2000
- 716
-
Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or SucroseLiu, Je‐Ruei / Lin, Chin‐Wen et al. | 2000
- 722
-
Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of StorageCzapski, J. / Szudyga, K. et al. | 2000
- 722
-
Sensory and Nutritive Qualities - Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of StorageCzapski, J. et al. | 2000
- 726
-
Quality of Shredded Carrots as Affected by Packaging Film and Storage TemperatureBarry‐Ryan, C. / Pacussi, J.M. / O'Beirne, D. et al. | 2000
- 726
-
Sensory and Nutritive Qualities - Quality of Shredded Carrots as Affected by Packaging Film and Storage TemperatureBarry-Ryan, C. et al. | 2000
- 731
-
Sensory and Nutritive Qualities - Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and-or the Addition of Intracellular Extracts of Mucor racemosusBruna, J.M. et al. | 2000
- 731
-
Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosusBruna, J.M. / Fernández, M. / Hierro, E.M. / Ordóntez, J.A. / de la Hoz, L. et al. | 2000
- 740
-
Intrepretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial CountsPeleg, M. / Nussinovitch, A. / Horowitz, J. et al. | 2000
- 740
-
Concise Reviews and Hypotheses In Food Science - Interpretation of and Extraction of Useful Information From Irregular Fluctuating Industrial Microbial CountsPeleg, M. et al. | 2000
- 750
-
Food Chemistry and Toxicology - Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White MuscleJerrett, A.R. et al. | 2000
- 750
-
Optimum Postmortem Chilled Storage Temperature for Summer and Winter Acclimated, Rested, Chinook Salmon (Oncorhynchus tshawytscha) White MuscleJerrett, A.R. / Law, R.A. / Holland, A.J. / Cleaver, S.E. / Ford, S.C. et al. | 2000
- 756
-
Food Chemistry and Toxicology - Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat BolognaChin, K.B. et al. | 2000
- 756
-
Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat BolognaChin, K.B. / Keeton, J.T. / Miller, R.K. / Longnecker, M.T. / Lamkey, J.W. et al. | 2000
- 764
-
Biogenic Amines in Turkish Sausages (Sucuks)ŞEnöz, B. / Işikli, N. / ÇOksöyler, N. et al. | 2000
- 764
-
Food Chemistry and Toxicology - Biogenic Amines in Turkish Sausages (Sucuks)Senöz, B. et al. | 2000
- 768
-
Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging FilmsOuattara, B. / Simard, R.E. / Piette, G. / Bégin, A. / Holley, R.A. et al. | 2000
- 768
-
Food Chemistry and Toxicology - Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging FilmsOuattara, B. et al. | 2000
- 774
-
Food Chemistry and Toxicology - Postmortem Changes in Black Skipjack Muscle During Storage in IceMazorra-Manzano, M.A. et al. | 2000
- 774
-
Postmortem Changes in Black Skipjack Muscle During Storage in IceMazorra‐Manzano, M.A. / Pacheco‐Aguilar, R. / Díaz‐Rojas, E.I. / Lugo‐Sánchez, M.E. et al. | 2000
- 780
-
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance SpectroscopyNiu, J. / Lee, J.Y. et al. | 2000
- 780
-
Food Chemistry and Toxicology - A New Approach for the Determination of Fish Freshness by Electrochemical Impedance SpectroscopyNiu, J. et al. | 2000
- 786
-
Food Chemistry and Toxicology - Low-voltage Electrical Stimulation Effects on Proteolysis and Lamb TendernessLee, S. et al. | 2000
- 786
-
Low‐voltage Electrical Stimulation Effects on Proteolysis and Lamb TendernessLee, S. / Polidori, P. / Kauffman, R.G. / Kim, B.C. et al. | 2000
- 791
-
Food Chemistry and Toxicology - Cultivar, Maturity, and Heat Treatment on Lycopene Content in TomatoesThompson, K.A. et al. | 2000
- 791
-
Cultivar, Maturity, and Heat Treatment on Lycopene Content in TomatoesThompson, K.A. / Marshall, M.R. / Sims, C.A. / Wei, C.I. / Sargent, S.A. / Scott, J.W. et al. | 2000
- 796
-
Functionality Changes in Oxidatively/Antioxidatively Washed Beef‐Heart Surimi During Frozen StorageParkington, J.K. / Xiong, Y.L. / Blanchard, S.P. / Xiong, S. et al. | 2000
- 796
-
Food Chemistry and Toxicology - Functionality Changes in Oxidatively-Antioxidatively Washed Beef-Heart Surimi During Frozen StorageParkington, J.K. et al. | 2000
- 801
-
Food Chemistry and Toxicology - Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey ProteinBryant, C.M. et al. | 2000
- 801
-
Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey ProteinBryant, C.M. / McClements, D.J. et al. | 2000
- 805
-
Sensory, Shear, and Cooking Properties of Lower‐Fat Beef Patties Made with Inner Pea FiberAnderson, E.T. / Berry, B.W. et al. | 2000
- 805
-
Food Chemistry and Toxicology - Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea FiberAnderson, E.T. et al. | 2000
- 811
-
Chemical, Physical, and Gel‐forming Properties of Oxidized Myofibrils and Whey‐ and Soy‐protein IsolatesLiu, G. / Xiong, Y.L. / Butterfield, D.A. et al. | 2000
- 811
-
Food Chemistry and Toxicology - Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein IsolatesLiu, G. et al. | 2000
- 819
-
Food Chemistry and Toxicology - Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy-protein IsolatesBoatright, W.L. et al. | 2000
- 819
-
Headspace Evaluation of Methanethiol and Dimethyl Trisulfide in Aqueous Solutions of Soy‐protein IsolatesBoatright, W.L. / Lei, Q. et al. | 2000
- 822
-
Food Chemistry and Toxicology - Effects of Ingredients on the Functionality of Fat-free Process Cheese SpreadsSwenson, B.J. et al. | 2000
- 822
-
Effects of Ingredients on the Functionality of Fat‐free Process Cheese SpreadsSwenson, B.J. / Wendorff, W.L. / Lindsay, R.C. et al. | 2000
- 826
-
Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized LipasesLee, K.‐T. / Foglia, T.A. et al. | 2000
- 826
-
Food Chemistry and Toxicology - Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with Immobilized LipasesLee, K.-T. et al. | 2000
- 834
-
Food Engineering and Physical Properties - Chlorine Generation and Disinfection by ElectroflotationHernlem, B.J. et al. | 2000
- 834
-
Chlorine Generation and Disinfection by ElectroflotationHernlem, B.J. / Tsai, L.‐S. et al. | 2000
- 838
-
Food Engineering and Physical Properties - Rehydration Kinetics of High-Pressure Pretreated and Osmotically Dehydrated PineappleRastogi, N.K. et al. | 2000
- 838
-
Rehydration Kinetics of High‐Pressure Pretreated and Osmotically Dehydrated PineappleRastogi, N.K. / Angersbach, A. / Niranjan, K. / Knorr, D. et al. | 2000
- 842
-
Mathematical Model for Prediction of Glass Transition Temperature of Fruit PowdersKhalloufi, S. / El‐Maslouhi, Y. / Ratti, C. et al. | 2000
- 842
-
Food Engineering and Physical Properties - Mathematical Model for Prediction of Glass Transition Temperature of Fruit PowdersKhalloufi, S. et al. | 2000
- 849
-
Viscosity and Textural Attributes of Reduced‐fat Peanut PastesSingh, S.K. / Castell‐Perez, M.E. / Moreira, R.G. et al. | 2000
- 849
-
Food Engineering and Physical Properties - Viscosity and Textural Attributes of Reduced-fat Peanut PastesSingh, S.K. et al. | 2000
- 854
-
Improved Peanut Flour for a Reduced‐Fat Peanut Butter ProductLima, I.M. / Guraya, H.S. / Champagne, E.T. et al. | 2000
- 854
-
Food Engineering and Physical Properties - Improved Peanut Flour for a Reduced-Fat Peanut Butter ProductLima, I.M. et al. | 2000
- 864
-
A Quantitative Process Model for Salmonella Enteritidis in Shell EggsWhiting, R.C. / Hogue, A. / Schlosser, W.D. / Ebel, E.D. / Morales, R.A. / Baker, A. / McDowell, R.M. et al. | 2000
- 864
-
Food Microbiology and Safety - A Quantitative Process Model for Salmonella Enteritidis in Shell EggsWhiting, R.C. et al. | 2000
- 870
-
Food Microbiology and Safety - Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1Terasawa, N. et al. | 2000
- 870
-
Decolorization of Brown Pigments in Foods by Immobilized Mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC‐1Terasawa, N. / Murata, M. / Homma, S. et al. | 2000
- 876
-
Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low‐temperature Fermentation of Turkish Dry Sausage (sucuk)Ceylan, E. / Fung, D.Y.C. et al. | 2000
- 876
-
Food Microbiology and Safety - Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici During Low-temperature Fermentation of Turkish Dry Sausage (sucuk)Ceylan, E. et al. | 2000
- 880
-
Prevalence of Salmonellae on Beef Products at Butcheries and their Antibiotic Resistance ProfilesGashe, B.A. / Mpuchane, S. et al. | 2000
- 880
-
Food Microbiology and Safety - Prevalence of Salmonellae on Beef Products at Butcheries and their antibiotic Resistance ProfilesGashe, B.A. et al. | 2000
- 884
-
Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinShin, H.‐S. / Lee, J.‐H. / Pestka, J.J. / Ustunol, Z. et al. | 2000
- 884
-
Food Microbiology and Safety - Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinShin, H.-S. et al. | 2000
- 888
-
Nisin‐resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food PreservativesMAZZOTTA, A.S. / MODI, K. / MONTVILLE, T.J. et al. | 2000
- 888
-
Food Microbiology and Safety - Nisin-resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food PreservativesMazzotta, A.S. et al. | 2000
- 892
-
Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in FryingPÉREZ‐GRANADOS, A.M. / VAQUERO, M.P. / NAVARRO, M.P. et al. | 2000
- 892
-
Sensory and Nutritive Qualities of Food - Calcium Absorption in Rats Consuming Olive Oil or Sunflower Oil Unused or Used in FryingPérez-Granados, A.M. et al. | 2000
- 897
-
Feeding Tomatoes to Hamsters Reduces their Plasma Low‐density Lipoprotein Cholesterol and TriglyceridesFRIEDMAN, MENDEL / FITCH, T.E. / LEVIN, C.E. / YOKOYAMA, W.H. et al. | 2000
- 897
-
Sensory and Nutritive Qualities of Food - Feeding Tomatoes to Hamsters Reduces their Plasma Low-density Lipoprotein, Cholesterol and TriglyceridesFriedman, M. et al. | 2000
- 901
-
Sensory and Nutritive Qualities of Food - Flavor and Oxidative Stability of Peanut-Sesame-Soy BlendsSumainah, G.M. et al. | 2000
- 901
-
Flavor and Oxidative Stability of Peanut‐Sesame‐Soy BlendsSUMAINAH, G.M. / SIMS, C.A. / BATES, R.P. / O'KEEFE, S.F. et al. | 2000
- 906
-
Postmortem Changes in Mule Duck Muscle Marinated in Red WineLIN, Y.‐C. / CHEN, W.‐T. / CHOU, R.‐G.R. et al. | 2000
- 906
-
Sensory and Nutritive Qualities of Food - Postmortem Changes in Mule Duck Muscle Marinated in Red WineLin, Y.-C. et al. | 2000
- 909
-
Sensory and Nutritive Qualities of Food - Flavor Manipulation Can Enhance the Impression of Fat in Some FoodsYackinous, C. et al. | 2000
- 909
-
Flavor Manipulation Can Enhance the Impression of Fat in Some FoodsYACKINOUS, C. / GUINARD, J.‐X. et al. | 2000
- 915
-
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification TechnologyLEE, J. / HAMER, M.L. / EITENMILLER, R.R. et al. | 2000
- 915
-
Sensory and Nutritive Qualities of Food - Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra RiceTM Fortification TechnologyLee, J. et al. | 2000
- 920
-
Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid CompositionsAIGSTER, A. / SIMS, C. / STAPLES, C. / SCHMIDT, R. / O'KEEFE, S.F. et al. | 2000
- 920
-
Sensory and Nutritive Qualities of Food - Comparison of Cheeses Made from Milk Having Normal and High Oleic Fatty Acid CompositionsAigster, A. et al. | 2000
- 926
-
Headspace Volatiles and Physical Characteristics of Vacuum‐microwave, Air, and Freeze‐dried Oregano (Lippia berlandieri Schauer)Yousif, A.N. / Durance, T.D. / Scaman, C.H. / Girard, B. et al. | 2000
- 926
-
Food Chemistry and Toxicology - Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer)Yousif, A.N. et al. | 2000
- 931
-
Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High‐Performance Liquid ChromatographySuzuki, H. / Park, W‐K. / Lim, S‐Y. et al. | 2000
- 931
-
Food Chemistry and Toxicology - Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid ChromatographySuzuki, H. et al. | 2000
- 934
-
The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil‐in‐Water Emulsions and in a Model Food SystemEuston, S.R. / Hirst, R.L et al. | 2000
- 934
-
Food Chemistry and Toxicology - The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food SystemEuston, S.R. et al. | 2000
- 941
-
Food Chemistry and Toxicology - Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and CoatingsGarcia, M.A. et al. | 2000
- 941
-
Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and CoatingsGarcía, M.A. / Martino, M.N. / Zaritzky, N.E. et al. | 2000