Interaction of Myofibrillar and Preheated Soy Proteins (Englisch)
- Neue Suche nach: Feng, J.
- Neue Suche nach: Xiong, Y. L.
- Neue Suche nach: Feng, J.
- Neue Suche nach: Xiong, Y. L.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
67
;
2851-2856
;
2002
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ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Interaction of Myofibrillar and Preheated Soy Proteins
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Beteiligte:Feng, J. ( Autor:in ) / Xiong, Y. L. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 67 ; 2851-2856
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.2002
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Format / Umfang:6 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis – Band 67
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- 380
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Sensory and Nutritive Qualities of Food - Liking of Ground Beef Patties is Not Affected by IrradiationVickers, Z.M. et al. | 2002
- 384
-
Sensory and Nutritive Qualities of Food - Stability of N-Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC MethodSnowden, M.K. et al. | 2002
- 384
-
Stability of N‐Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC MethodSnowden, M.K. / Baxter, J.H. / Mamula Bergana, M. / Reyzer, I. / Pound, V. et al. | 2002
- 390
-
Sensory and Nutritive Qualities of Food - Microwave Blanching of VegetablesRamesh, M.N. et al. | 2002
- 390
-
Microwave Blanching of VegetablesRamesh, M.N. / Wolf, W. / Tevini, D. / Bognár, A. et al. | 2002
- 399
-
Community Leader Response to Educational Information about BiotechnologyBruhn, C. / Mason, A. et al. | 2002
- 399
-
Sensory and Nutritive Qualities of Food - Community Leader Response to Educational Information about BiotechnologyBruhn, C. et al. | 2002
- 404
-
Sensory and Nutritive Qualities of Food - Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. et al. | 2002
- 404
-
Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. / Fawcett, S. / Barringer, S.A. et al. | 2002
- 409
-
Quality and Stability of Precut Mangos and Carambolas Subjected to High‐Pressure ProcessingBoynton, B.B. / Sims, C.A. / Sargent, S. / Balaban, M.O. / Marshall, M.R. et al. | 2002
- 409
-
Sensory and Nutritive Qualities of Food - Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure ProcessingBoynton, B.B. et al. | 2002
- 416
-
Sensory and Nutritive Qualities of Food - Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. et al. | 2002
- 416
-
Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. / Osella, C.A. / de la Torre, M.A. et al. | 2002
- 420
-
Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. / Svanberg, U. et al. | 2002
- 420
-
Sensory and Nutritive Qualities of Food - Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. et al. | 2002
- 425
-
Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.‐M. / Piironen, V. / Tuorila, H. / Hyvönen, L. et al. | 2002
- 425
-
Sensory and Nutritive Qualities of Food - Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.-M. et al. | 2002
- 431
-
Sensory and Nutritive Qualities of Food - Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 431
-
Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 434
-
Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. / Arihara, K. / Sasaki, A. / Mio, H. / Ishikawa, S. / Itoh, M. et al. | 2002
- 434
-
Sensory and Nutritive Qualities of Food - Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. et al. | 2002
- 438
-
Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. / Chaovanalikit, A. / Dougherty, M.P. / Briggs, J. et al. | 2002
- 438
-
Sensory and Nutritive Qualities of Food - Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. et al. | 2002
- 442
-
Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. / Lajolo, F. / Cordenunsi, B. et al. | 2002
- 442
-
Sensory and Nutritive Qualities of Food - Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. et al. | 2002
- 448
-
Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. / White, C.H. / Drake, M.A. et al. | 2002
- 448
-
Sensory and Nutritive Qualities of Food - Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. et al. | 2002
- 455
-
Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. / Salovaara, H. / Tuorila, H. et al. | 2002
- 455
-
Sensory and Nutritive Qualities of Food - Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. et al. | 2002
- 461
-
Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Productsde Romaña, D. Lopez / Brown, K.H. / Guinard, J‐X. et al. | 2002
- 461
-
Sensory and Nutritive Qualities of Food - Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat ProductsLopez de Romaña, D. et al. | 2002
- 468
-
The Effect of Microgravity and Space Flight on the Chemical SensesOlabi, A.A. / Lawless, H.T. / Hunter, J.B. / Levitsky, D.A. / Halpern, B.P. et al. | 2002
- 468
-
Concise Reviews in Food Science - The Effect of Microgravity and Space Flight on the Chemical SensesOlabi, A.A. et al. | 2002
- 480
-
Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean CultivarShih, M.C. / Yang, K.T. / Kuo, S.J. et al. | 2002
- 480
-
Food Chemistry and Toxicology - Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean CultivarShih, M.C. et al. | 2002
- 485
-
Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped LipasesKheadr, E.E. / Vuillemard, J.‐C. / El‐Deeb, S.A. et al. | 2002
- 485
-
Food Chemistry and Toxicology - Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped LipasesKheadr, E.E. et al. | 2002
- 493
-
Food Chemistry and Toxicology - Identification of Irradiated Spices Using the Novel Technique of DNA Comet AssayKhan, A.A. et al. | 2002
- 493
-
Identification of Irradiated Spices Using the Novel Technique of DNA Comet AssayKhan, A.A. / Khan, H.M. / Delincée, H. et al. | 2002
- 497
-
Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread DoughHilhorst, R. / Gruppen, H. / Orsel, R. / Laane, C. / Schols, H.A. / Voragen, A.G.J. et al. | 2002
- 497
-
Food Chemistry and Toxicology - Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread DoughHilhorst, R. et al. | 2002
- 507
-
Food Chemistry and Toxicology - Quenching Mechanisms and Kinetics of a-Tocopherol and b-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W.T. et al. | 2002
- 507
-
Quenching Mechanisms and Kinetics of alpha-Tocopherol and beta-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W. T. / Lee, J. H. / Min, D. B. et al. | 2002
- 507
-
Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W.T. / Lee, J.H. / Min, D.B. et al. | 2002
- 511
-
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By‐products During Fermentation StageLopetcharat, K. / Park, J.W. et al. | 2002
- 511
-
Food Chemistry and Toxicology - Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation StageLopetcharat, K. et al. | 2002
- 517
-
Effect of gamma-Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. / Solar, S. / Sontag, G. et al. | 2002
- 517
-
Effect of γ‐Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. / Solar, S. / Sontag, G. et al. | 2002
- 517
-
Food Chemistry and Toxicology - Effect of g-Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. et al. | 2002
- 522
-
Bioactive Sphingolipids are Constituents of Soy and Dairy ProductsAhn, E.H. / Schroeder, J.J. et al. | 2002
- 522
-
Food Chemistry and Toxicology - Bioactive Sphingolipids are Constituents of Soy and Dairy ProductsAhn, E.H. et al. | 2002
- 525
-
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen PeroxideÖZkan, M. / Yemenicioglu, A. / Asefi, N. / Cemeroglu, B. et al. | 2002
- 525
-
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawherry Juices by Hydrogen PeroxideOzkan, M. / Yemenicioglu, A. / Asefi, N. / Cemeroglu, B. et al. | 2002
- 525
-
Food Chemistry and Toxicology - Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen PeroxideÖzkan, M. et al. | 2002
- 530
-
Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion SystemLin, C.‐C. / Liang, J.‐H. et al. | 2002
- 530
-
Food Chemistry and Toxicology - Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion SystemLin, C.-C. et al. | 2002
- 534
-
Food Chemistry and Toxicology - Matrix-Assisted Laser Desorption-Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of b-Casein Fragment (f193-209)Soeryapranata, E. et al. | 2002
- 534
-
Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of beta-Casein Fragment (f193-209)Soeryapranata, E. / Powers, J. R. / Hill, H. H. / Siems, W. F. / Al-Saad, K. A. / Weller, K. M. et al. | 2002
- 534
-
Matrix‐Assisted Laser Desorption/Ionization Time‐of‐Flight Mass Spectrometry Method for the Quantification of β‐Casein Fragment (f 193‐209)Soeryapranata, E. / Powers, J.R. / Jr., H.H. Hill / III, W.F. Siems / Al‐Saad, K.A. / Weller, K.M. et al. | 2002
- 539
-
Food Chemistry and Toxicology - A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in FoodsMurakami, M. et al. | 2002
- 539
-
A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in FoodsMurakami, M. / Yamaguchi, T. / Takamura, H. / Matoba, T. et al. | 2002
- 542
-
Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic EnvironmentOrban, E. / Lena, G. Di / Nevigato, T. / Casini, I. / Santaroni, G. / Marzetti, A. / Caproni, R. et al. | 2002
- 542
-
Food Chemistry and Toxicology - Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic EnvironmentOrban, E. et al. | 2002
- 547
-
Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationShiota, M. / Tatsumi, K. et al. | 2002
- 547
-
Food Chemistry and Toxicology - Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationShiota, M. et al. | 2002
- 553
-
Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler CheeseCombes, C. / Paterson, E. / Amadò, R. et al. | 2002
- 553
-
Food Chemistry and Toxicology - Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler CheeseCombes, C. et al. | 2002
- 560
-
Food Chemistry and Toxicology - Characterization of Thermal Properties of Potato Dry-Matter-Water SystemLiu, Q. et al. | 2002
- 560
-
Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water SystemsLiu, Q. / Yada, R. / Arul, J. et al. | 2002
- 560
-
Characterization of Thermal Properties of Potato Dry-Matter-Water SystemLiu, Q. / Yada, R. / Arul, J. et al. | 2002
- 567
-
Antioxidant Activity of Mycelia from Aspergillus candidusYen, G.C. / Chang, Y.C. / Chen, J.P. et al. | 2002
- 567
-
Food Chemistry and Toxicology - Antioxidant Activity of Mycelia from Aspergillus candidusYen, G.C. et al. | 2002
- 573
-
Gelation of Mixed Gels Containing κ‐Carrageenan and Skim Milk ComponentsPuvanenthiran, A. / Goddard, S.J. / Augustin, M.A. et al. | 2002
- 573
-
Food Chemistry and Toxicology - Gelation of Mixed Gels Containing k-Carrageenan and Skim Milk ComponentsPuvanenthiran, A. et al. | 2002
- 573
-
Gelation of Mixed Gels Containing kappa-Carrageenan and Skim Milk ComponentsPuvanenthiran, A. / Goddard, S. J. / Augustin, M. A. et al. | 2002
- 578
-
Food Chemistry and Toxicology - Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi ProductionRamirez, J.A. et al. | 2002
- 578
-
Inhibition of Modori‐Associated Proteinases by Legume Seed Extracts in Surimi ProductionRamírez, J.A. / García‐Carreño, E.L. / Morales, O.G. / Sánchez, A. et al. | 2002
- 582
-
Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated StorageYu, L. / Scanlin, L. / Wilson, J. / Schmidt, G. et al. | 2002
- 582
-
Food Chemistry and Toxicology - Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated StorageYu, L. et al. | 2002
- 586
-
Cold Gelation of beta-lactoglobulin in the Presence of IronRemondetto, G. E. / Paquin, P. / Subirade, M. et al. | 2002
- 586
-
Cold Gelation of β‐lactoglobulin in the Presence of IronRemondetto, G.E. / Paquin, P. / Subirade, M. et al. | 2002
- 586
-
Food Chemistry and Toxicology - Cold Gelation of b-lactoglobulin in the Presence of IronRemondetto, G.E. et al. | 2002
- 596
-
Application of Gamma Irradiation on Breakdown of Hazardous Volatile N‐NitrosaminesAhn, H.J. / Yook, H.S. / Rhee, M.S. / Lee, C.H. / Cho, Y.J. / Byun, M.W. et al. | 2002
- 596
-
Food Chemistry and Toxicology - Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-NitrosaminesAhn, H.J. et al. | 2002
- 600
-
Food Chemistry and Toxicology - Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast MeatNam, K.C. et al. | 2002
- 600
-
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast MeatNam, K.C. / Ahn, D.U. et al. | 2002
- 608
-
Food Chemistry and Toxicology - Influence of pH and Salts on Egg White GelationCroguennec, T. et al. | 2002
- 608
-
Influence of pH and Salts on Egg White GelationCroguennec, T. / Nau, F. / Brulé, G. et al. | 2002
- 615
-
Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and TurkeyCornforth, D.P. / West, E.M. et al. | 2002
- 615
-
Food Chemistry and Toxicology - Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and TurkeyCornforth, D.P. et al. | 2002
- 619
-
Food Chemistry and Toxicology - Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during CookingYoshihashi, T. et al. | 2002
- 619
-
Quantitative Analysis on 2‐Acetyl‐1‐pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during CookingYoshihashi, T. et al. | 2002
- 623
-
Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine PlasmaWanasundara, P.K.J.P.D. / Amarowicz, R. / Pegg, R.B. / Shand, P.J. et al. | 2002
- 623
-
Food Chemistry and Toxicology - Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine PlasmaWanasundara, P.K.J.P.D. et al. | 2002
- 631
-
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked PoultryArmitage, D.B. / Hettiarachchy, N.S. / Monsoor, M.A. et al. | 2002
- 631
-
Food Chemistry and Toxicology - Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked PoultryArmitage, D.B. et al. | 2002
- 635
-
Inactivity of m-Calpain Throughout Postmortem Aging of MeatKanawa, R. / Ji, J.-R. / Takahashi, K. et al. | 2002
- 635
-
Inactivity of μ‐Calpain Throughout Postmortem Aging of MeatKanawa, R. / Ji, J.‐R. / Takahashi, K. et al. | 2002
- 635
-
Food Chemistry and Toxicology - Inactivity of m-Calpain Throughout Postmortem Aging of MeatKanawa, R. et al. | 2002
- 640
-
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life ExtensionHe, H. / Adams, R.M. / Farkas, D.F. / Morrissey, M.T. et al. | 2002
- 640
-
Food Engineering and Physical Properties - Use of High-pressure Processing for Oyster Shucking and Shelf-life ExtensionHe, H. et al. | 2002
- 646
-
Food Engineering and Physical Properties - Inactivation of E. coli O157: H7 Using a Pulsed Nonthermal Plasma SystemMontenegro, J. et al. | 2002
- 646
-
Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma SystemMontenegro, J. / Ruan, R. / Ma, H. / Chen, P. et al. | 2002
- 649
-
Food Engineering and Physical Properties - Rheological Characterization of Skim Milk Stabilized with Carrageenan at High TemperaturesAnderson, A.D. et al. | 2002
- 649
-
Rheological Characterization of Skim Milk Stabilized with Carrageenan at High TemperaturesAnderson, A.D. / Daubert, C.R. / Farkas, B.E. et al. | 2002
- 653
-
Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein GelsApichartsrangkoon, A. et al. | 2002
- 653
-
Food Engineering and Physical Properties - Dynamic Viscoelastic Properties of Heated Gluten-Soy Protein GelsApichartsrangkoon, A. et al. | 2002
- 658
-
Flow Distribution of Food Materials in an Annular Extrusion DieDeo, I. / Karwe, M.V. et al. | 2002
- 658
-
Food Engineering and Physical Properties - Flow Distribution of Food Materials in an Annular Extrusion DieDeo, I. et al. | 2002
- 665
-
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water EmulsionsKeowmaneechai, E. / McClements, D. J. et al. | 2002
- 665
-
Food Engineering and Physical Properties - Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water EmulsionsKeowmaneechai, E. et al. | 2002
- 672
-
Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic RheometryLai, V.M.‐F / Lii, C.‐Y. et al. | 2002
- 672
-
Food Engineering and Physical Properties - Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic RheometryLai, V.M.-F. et al. | 2002
- 682
-
Food Engineering and Physical Properties - Influence of Modified Starches on the Stability of Beef Jerky Analogs During StorageIoffe, M.L. et al. | 2002
- 682
-
Influence of Modified Starches on the Stability of Beef Jerky Analogs During StorageIoffe, M.L. / Moraru, C.I. / Kokini, J.L. et al. | 2002
- 688
-
Food Engineering and Physical Properties - Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellanaMoure, A. et al. | 2002
- 688
-
Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellanaMoure, A. / Rua, M. / Sineiro, J. / Dominguez, H. et al. | 2002
- 697
-
Food Engineering and Physical Properties - Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliCorwin, H. et al. | 2002
- 697
-
Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliCorwin, H. / Shellhammer, T.H. et al. | 2002
- 702
-
Chemometric Formulas Based on Physical Properties of Single‐cooked Milled Rice Grains for Determination of Amylose and Protein ContentsOkadome, H. / Toyoshima, H. / Shimizu, N. / Akinaga, T. / Ohtsubo, K. et al. | 2002
- 702
-
Food Engineering and Physical Properties - Chemometric Formulas Based on Physical Properties of Single-cooked Milled Rice Grains for Determination of Amylose and Protein ContentsOkadome, H. et al. | 2002
- 708
-
Food Engineering and Physical Properties - Heat Curing of Soy Protein Films at Atmospheric and Sub-atmospheric ConditionsKim, K.M. et al. | 2002
- 708
-
Heat Curing of Soy Protein Films at Atmospheric and Sub‐atmospheric ConditionsKim, Ki Myong / Weller, C.L. / Hanna, M.A. / Gennadios, A. et al. | 2002
- 714
-
Food Engineering and Physical Properties - Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut RutabagaZhu, M. et al. | 2002
- 714
-
Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut RutabagaZhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. et al. | 2002
- 721
-
Food Engineering and Physical Properties - Structural Details in Soybeans: A New Three-dimensional Visualization MethodKuensting, H. et al. | 2002
- 721
-
Structural Details in Soybeans: A New Three‐dimensional Visualization MethodKuensting, H. / Ogawa, Y. / Sugiyama, J. et al. | 2002
- 725
-
Gelling Properties of Egg White Produced Using a Conventional and a Low‐shear Reverse Osmosis ProcessEleya, M.M. Ould / Gunasekaran, S. et al. | 2002
- 725
-
Food Engineering and Physical Properties - Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis ProcessOuld Eleya, M.M. et al. | 2002
- 730
-
Food Engineering and Physical Properties - Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid RingsSalvador, A. et al. | 2002
- 730
-
Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid RingsSalvador, A. / Sanz, T. / Fiszman, S. et al. | 2002
- 734
-
Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial TransglutaminaseRuiz‐Carrascal, J. / Regenstein, J. et al. | 2002
- 734
-
Food Engineering and Physical Properties - Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial TransglutaminaseRuiz-Carrascal, J. et al. | 2002
- 740
-
Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour‐Yogurt MixtureHayta, M. / Alpaslan, M. / Baysar, A. et al. | 2002
- 740
-
Food Engineering and Physical Properties - Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt MixtureHayta, M. et al. | 2002
- 745
-
Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber TestsWang, H.‐H. / Sun, D.‐W. et al. | 2002
- 745
-
Food Engineering and Physical Properties - Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber TestsWang, H.-H. et al. | 2002
- 750
-
Food Engineering and Physical Properties - Physicochemical Properties of Wheat Flour Dough Modified by Microbial TransglutaminaseTseng, C.-S. et al. | 2002
- 750
-
Physicochemical Properties of Wheat Flour Dough Modified by Microbial TransglutaminaseTseng, C.‐S. / Lai, H.‐M. et al. | 2002
- 758
-
Microbial and Sensory Assessment of Milk with an Electronic NoseKorel, F. / Balaban, M.Ö. et al. | 2002
- 758
-
Food Microbiology and Safety - Microbial and Sensory Assessment of Milk with an Electronic NoseKorel, F. et al. | 2002
- 765
-
Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in SpainCapita, R. / Alonso‐Calleja, C. / García‐Arias, M.T. / Moreno, B. / García‐Fernández, M. Del Camino et al. | 2002
- 765
-
Food Microbiology and Safety - Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in SpainCapita, R. et al. | 2002
- 772
-
Food Microbiology and Safety - Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen StorageYoon, K.S. et al. | 2002
- 772
-
Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen StorageYoon, K.S. / Oscar, T.P. et al. | 2002
- 776
-
Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non‐isothermal and Isothermal TreatmentsRuiz, P. / Ocio, M.J. / Cardona, F. / Fernández, A. / Rodrigo, M. / Martínez, A. et al. | 2002
- 776
-
Food Microbiology and Safety - Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non-isothermal and Isothermal TreatmentsRuiz, P. et al. | 2002
- 780
-
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated GarlicKyung, K.H. / Kim, M.H. / Park, M.S. / Kim, Y.S. et al. | 2002
- 780
-
Food Microbiology and Safety - Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated GarlicKyung, K.H. et al. | 2002
- 786
-
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelYin, L‐J / Pan, C‐L / Jiang, S‐T et al. | 2002
- 786
-
Food Microbiology and Safety - Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelYin, L.-J. et al. | 2002
- 793
-
Statistical Modeling of D‐ and z‐value of E. coli O157:H7 and pH in Apple Cider Containing PreservativesSteenstrup, L.L. / Floros, J.D. et al. | 2002
- 793
-
Food Microbiology and Safety - Statistical Modeling of D- and z-value of E. coli O157:H7 and pH in Apple Cider Containing PreservativesSteenstrup, L.L. et al. | 2002
- 797
-
Microbial Inactivation in Meat Products by Pressure/Temperature ProcessingLópez‐Caballero, M.E. / Carballo, J. / Jiménez‐Colmenero, R et al. | 2002
- 797
-
Food Microbiology and Safety - Microbial Inactivation in Meat Products by Pressure-Temperature ProcessingLopez-Caballero, M.E. et al. | 2002
- 802
-
Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and TentoxinFàbrega, A. / Agut, M. / Calvo, M.A. et al. | 2002
- 802
-
Food Microbiology and Safety - Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and TentoxinFàbrega, A. et al. | 2002
- 807
-
Effects of Storage Conditions on the Total Aerobic and Yeast/Mold Bacterial Counts of Rough Rice During On‐farm StorageRanalli, R.P. / Howell, T.A. Jr. et al. | 2002
- 807
-
Food Microbiology and Safety - Effects of Storage Conditions on the Total Aerobic and Yeast-Mold Bacterial Counts of Rough Rice During On-farm StorageRanalli, R.P. et al. | 2002
- 812
-
The Texture of Commercial Full‐Fat and Reduced‐Fat CheeseGwartney, E.A. / Foegeding, E.A. / Larick, D.K. et al. | 2002
- 812
-
Sensory and Nutritive Qualities of Food - The Texture of Commercial Full-Fat and Reduced-Fat CheeseGwartney, E.A. et al. | 2002
- 817
-
Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme TreatmentJohnston, K.E. / Dirienzo, D.B. / Tamura, T. et al. | 2002
- 817
-
Sensory and Nutritive Qualities of Food - Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme TreatmentJohnston, K.E. et al. | 2002
- 821
-
Casein Hydrolysate Fractions Act as Emulsifiers in Process CheeseKwak, H.S. / Choi, S.S. / Ahn, J. / Lee, S.W. et al. | 2002
- 821
-
Sensory and Nutritive Qualities of Food - Casein Hydrolysate Fractions Act as Emulsifiers in Process CheeseKwak, H.S. et al. | 2002
- 826
-
A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash ProfileDairou, V. / Sieffermann, J.‐M. et al. | 2002
- 826
-
Sensory and Nutritive Qualities of Food - A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash ProfileDairou, V. et al. | 2002
- 835
-
Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small PeptidesSalles, C. / Sommerer, N. / Septier, C. / Issanchou, S. / Chabanet, C. / Garem, A. / Quéré, J.‐L. Le et al. | 2002
- 835
-
Sensory and Nutritive Qualities of Food - Goat Cheese Flavor. Sensory Evaluation of Branched-Chain Fatty Acids and Small PeptidesSalles, C. et al. | 2002
- 842
-
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple SlicesTaiwo, K.A. / Angersbach, A. / Knorr, D. et al. | 2002
- 842
-
Sensory and Nutritive Qualities of Food - Rehydration Studies on Pretreated and Osmotically Dehydrated Apple SlicesTaiwo, K.A. et al. | 2002
- 848
-
Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental DesignsMorita, K. / Kubota, K. / Aishima, T. et al. | 2002
- 848
-
Sensory and Nutritive Qualities of Food - Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental DesignsMorita, K. et al. | 2002
- 855
-
Sensory and Nutritive Qualities of Food - Copper Metabolism in Rats Fed Diets Containing Maillard Reaction ProductsDelgado-Andrade, C. et al. | 2002
- 855
-
Copper Metabolism in Rats Fed Diets Containing Maillard Reaction ProductsDelgado‐Andrade, C. / Seiquer, I. / Navarro, M.P. et al. | 2002
- 861
-
REPRINTED FROM JAN/FEB 2002: Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. / White, C. H. / Drake, M. A. et al. | 2002
- 861
-
Sensory and Nutritive Qualities of Food - REPRINTED FROM JAN-FEB 2002: Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. et al. | 2002
- 868
-
Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste PerceptionsKoriyama, T. / Wongso, S. / Watanabe, K. / Abe, H. et al. | 2002
- 868
-
Sensory and Nutritive Qualities of Food - Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste PerceptionsKoriyama, T. et al. | 2002
- 874
-
The Effect of Post‐Cooking Holding Times on Sensory Assessment of Low‐ and High‐Fat BeefburgersDreeling, N. / Allen, P. / Butler, F. et al. | 2002
- 874
-
Sensory and Nutritive Qualities of Food - The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat BeefburgersDreeling, N. et al. | 2002
- 877
-
Relationship between Sensory and Instrumental Hardness of Commercial CheesesXiong, R. / Meullenet, J‐F. / Hankins, J.A. / Chung, W.K. et al. | 2002
- 877
-
Sensory and Nutritive Qualities of Food - Relationship between Sensory and Instrumental Hardness of Commercial CheesesXiong, R. et al. | 2002
- 884
-
Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry JamsSuutarinen, J. / Honkapää, K. / Heiniö, R.‐L. / Autio, K. / Mustranta, A. / Karppinen, S. / Klutamo, T. / Llukkonen‐Lllja, H. / Mokkila, M. et al. | 2002
- 884
-
Sensory and Nutritive Qualities of Food - Effects of Calcium Chloride-based Prefreezing Treatments on the Quality Factors of Strawberry JamsSuutarinen, J. et al. | 2002
- 896
-
Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 896
-
Concise Reviews in Food Science - Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 902
-
Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite FoodsLee, C.M. et al. | 2002
- 902
-
Concise Reviews in Food Science - Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsLee, C.M. et al. | 2002
- 910
-
Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. / Irmouli, M. / Nicolas, J.P. / Metche, M. et al. | 2002
- 910
-
Food Chemistry and Toxicology - Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. et al. | 2002
- 916
-
Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. / Beriain, M.J. / Chasco, J. / Insausti, K. et al. | 2002
- 916
-
Food Chemistry and Toxicology - Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. et al. | 2002
- 923
-
Food Chemistry and Toxicology - Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. et al. | 2002
- 923
-
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. / Rosenberg, M. / Haard, N.F. et al. | 2002
- 929
-
Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. / Tomás, M.C. / Añón, M.C. et al. | 2002
- 930
-
Food Chemistry and Toxicology - Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. et al. | 2002
- 936
-
Food Chemistry and Toxicology - Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.-Y. et al. | 2002
- 936
-
Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.‐Y. / Hwang, D.‐F. et al. | 2002
- 943
-
Food Chemistry and Toxicology - Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. et al. | 2002
- 943
-
Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. / Gordon, M.H. et al. | 2002
- 948
-
Food Chemistry and Toxicology - Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. et al. | 2002
- 948
-
Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. / Shiu, Y.C. / Cheng, C.A. / Chen, S.K. / Hwang, D.F. et al. | 2002
- 953
-
Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 953
-
Food Chemistry and Toxicology - Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 956
-
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. / Starks, A.N. et al. | 2002
- 956
-
Food Chemistry and Toxicology - HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. et al. | 2002
- 956
-
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habanero Chili PeppersKurian, A. L. / Starks, A. N. et al. | 2002
- 963
-
Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. / Rubiolo, A.C. et al. | 2002
- 963
-
Food Chemistry and Toxicology - Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. et al. | 2002
- 968
-
Food Chemistry and Toxicology - Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. et al. | 2002
- 968
-
Characteristics of Double‐Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. / Park, J. et al. | 2002