Comments on Fermentation Technology: Creative Fermentation Technology for the Future (Englisch)

In: JOURNAL OF FOOD SCIENCE -CHICAGO-   ;  69 ;  CRH33  ;  2004
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    Comments on Fermentation Technology: Creative Fermentation Technology for the Future
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    INSTITUTE OF FOOD TECHNOLOGISTS
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    2004
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175
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182
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187
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197
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201
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237
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243
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250
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259
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264
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285
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295
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297
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303
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308
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315
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322
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332
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344
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499
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511
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519
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524
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536
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542
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549
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557
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564
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574
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SY 5-3: Nestle's Efforts towards Sustainable Agriculture and SAI, the Sustainable Agriculture Initiative of the International Food Industry
Johr, H. | 2004
CRH136
Symposium 6: Biotechnology in Creating Safe and Wholesome Foods-Molecular Approaches to Engineer Stress Tolerance in Plants
Iturriaga, G. | 2004
CRH136
Symposium 6: Biotechnology in Creating Safe and Wholesome Foods
Iturriaga, Gabriel | 2004
E205
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing
Sila, D.N. / Smout, C. / Vu, T.S. / Hendrickx, M.E. | 2004
E212
Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single‐screw Extruder
Wang, L.J. / Ganjyal, G.M. / Jones, D.D. / Weller, C.L. / Hanna, M.A. | 2004
E224
A Turbulent Conjugate Heat-transfer Model for Freezing of Food Products
Ho, S. Y. | 2004
E224
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food Products
O, SIMON Y. H | 2004
E232
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen
Lau, K. / Dickinson, E. | 2004
E240
Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Barbosa‐Cánovas, G.V. / Uliano, P. J | 2004
E240
IUFoST: Symposium 3 Part 2: The Food Chain: Food Processing and Food Safety-Adaptation of Classical Processes to New Technical Developments and Quality Requirements
Barbosa-Canovas, G. V. / Juliano, P. | 2004
E251
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Trystram, G. | 2004
E251
IUFoST: Symposium 8: Engineering: Solutions to Enhance Food Safety-Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking
Trystram, G. | 2004
E255
Engineering and Enhanced Product Confidence and Safety
Dennis, C. | 2004
E255
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and Safety
Dennis, C. | 2004
E259
Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated Potatoes
Rastogi, N.K. / Raghavarao, K.S.M.S. | 2004
E259
Increased Mass Transfer during Osmotic Dehydration of gamma-Irradiated Potatoes
Rastogi, N. K. / Raghavarao, K. S. M. S. | 2004
E264
Classification of Potato Chips Using Pattern Recognition
Edreschi, F. P / Mery, D. / Mendoza, F. / Aguilera, J.M. | 2004
E271
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films
Coughlan, K. / Shaw, N.B. / Kerry, J.F. / Kerry, J.P. | 2004
E276
Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low‐heat Skim Milk Powder
Krasaekoopt, W. / Bhandari, B. / Deeth, H. | 2004
E281
Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple
Yoruk, R. / Yoruk, S. / Balaban, M.O. / Marshall, M.R. | 2004
E290
Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance Imaging
Marciani, L. / Wickham, M. / Hills, B.P. / Wright, J. / Bush, D. / Faulks, R. / FILLERY‐TRAVIS, A. / Spiller, R.C. / Gowl, P. A. | 2004
E344
Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-delta-Lactone
Chen, M.-J. / Chen, K.-N. / Lin, C.-W. | 2004
E361
Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures
Calligaris, S. / Manzocco, L. / Conte, L.S. / Nicoli, M.C. | 2004
E367
Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure
Rodriguez, A.C. / Larkin, J.W. / Dunn, J. / Patazca, E. / Reddy, N.R. / Alvarez‐Medina, M. / Tetzloff, R. / Fleischman, G.J. | 2004
E374
Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate
Luo, Y.K. / Pan, D.D. / Ji, B.P. | 2004
E379
Effect of Ag‐containing Nano‐composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris
Nobile, M.A.del / Cannarsi, M. / Altieri, C. / Sinigaglia, M. / Favia, P. / Iacoviello, G. / D'Agostino, R. | 2004
E384
Water Sorption and Plasticization Behavior of Spray‐dried Lactose/Protein Mixtures
Haque, M.K. / Roos, Y.H. | 2004
E392
Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)
Oliveira, A.C.M. / O'Keefe, S.F. / Balaban, M.O. | 2004
E398
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by Transglutaminase
Bönisch, M.P. / Lauber, S. / Kulozik, U. | 2004
E405
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying
Granda, C. / Moreira, R.G. / Tichy, S.E. | 2004
E412
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels
Esturk, O. / Park, J.W. / Thawornchinsombut, S. | 2004
E417
Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty Acids
Skåra, T. / Sivertsvik, M. / Birkeland, S. | 2004
E417
Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty Acids
Skara, T. / Sivertsvik, M. / Birkeland, S. | 2005
E422
Treatment of Grape Juice by Osmotic Evaporation
Versari, A. / Ferrarini, R. / Tornielli, G.B. / Parpinello, G.P. / Gostoli, C. / Celotti, E. | 2004
E433
Temperature Profiles within a Double‐pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing
Uzzan, M. / Leinen, K.M. / Labuza, T.P. | 2004
E441
Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous Matrices
Hsu, C.H. / Chu, Y.F. / Argin‐Soysal, S. / Hahm, T.S. / Lo, Y.M. | 2004
E449
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer
Mehyar, G.F. / Han, J.H. | 2004
E455
Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum‐Steam‐Vacuum Technology
Huang, L. | 2004
E465
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures
Carbonell, S. / Hey, M.J. / Mitchell, J.R. / Roberts, C.J. / Hipkiss, J. / Vercauteren, J. | 2004
E471
Application of Image Analysis for Classification of Ripening Bananas
Mendoza, F. / Aguilera, J.M. | 2004
E478
Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization
Foubert, I. / Vanrolleghem, P.A. / Thas, O. / Dewettinck, K. | 2004
E488
Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams
Sarkar, A. / Singh, R.P. | 2004
E497
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements
Ahmad, M.U. / Tashiro, Y. / Matsukawa, S. / Ogawa, H. | 2004
E502
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages
Baiano, A. / Marchitelli, V. / Tamagnone, P. / Nobile, M.A. Del | 2004
E509
Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) Tuber
Fu, Y.‐C. / Chen, S. / Lai, Y.‐J. | 2004
FCT1
Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat
HSIEH, H. S. / CHAI, T. / CHENG, C. A. / HSIEH, Y. W. / HWANG, D. F. | 2004
FCT7
Effects of Thermal Treatment on Radical‐scavenging Activity of Single and Mixed Polyphenolic Compounds
MURAKAMI, M. / YAMAGUCHI, T. / TAKAMURA, H. / ATOBA, T. M | 2004
FCT11
Immunoassays for Bowman‐Birk and Kunitz Soybean Trypsin Inhibitors in Infant Formula
BRANDON, D. L. / BATES, A. H. / FRIEDMAN, MENDEL | 2004
FCT16
Cooking Enhances the Antioxidant Properties of Polyphosphates
WEILMEIER, D. M. / REGENSTEIN, J. M. | 2004
FCT24
Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese
SALLAMI, L. / KHEADR, E. E. / FLISS, I. / VUILLEMARD, J. C. | 2004
FCT33
Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures
LEE, Y. C. / KIM, I. H. / CHANG, J. / RHEE, Y. K. / OH, H. I. / PARK, H. K. | 2004
FCT39
Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process
KIM, S. / PARK, J. / HWANG, I. K. | 2004
FCT45
Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef
HUNT, M. C. / MANCINI, R. A. / HACHMEISTER, K. A. / KROPF, D. H. / MERRIMAN, M. / de LDUCA, G. / MILLIKEN, G. | 2004
FCT53
Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam
JACZYNSKI, J. / PARK, J. W. | 2004
FCT58
Utilization of β‐Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods
REINECCIUS, T. A. / REINECCIUS, G. A. / PEPPARD, T. L. | 2004
FCT63
Examination of Lipid Fraction Quality of Margarine
CAPONIO, F. / GOMES, T. | 2004
FCT67
Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties
CHAOVANALIKIT, A. / WROLSTAD, R. E. | 2004
FCT73
Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries
CHAOVANALIKIT, A. / WROLSTAD, R. E. | 2004
fct83
Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation
CHUNG, H. J. / COLAKOGLU, A. S. / MIN, D. B. | 2004
fct89
Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred‐tank Batch Reactor
LEE, J. H. / KIM, M. R. / KIM, I. H. / KIM, H. / SHIN, J. A. / LEE, K. T. | 2004
fct96
Effect of Processing and Storage on Antioxidant Capacity of Honey
WANG, X. H. / GHELDOF, N. / ENGESETH, N. J. | 2004
fct102
Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout
WEILMEIER, D.M. / REGENSTEIN, J.M. | 2004
fct109
Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk
SURATMAN, L. L. I. / JEON, I. J. / SCHMIDT, K. A. | 2004
fct114
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. | 2004
fct119
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. | 2004
fct122
Methylmercury Concentrations Found in Wild and Farm‐raised Paddlefish
DASGUPTA, S. / ONDERS, R. J. / GUNDERSON, D. T. / MIMS, S. D. | 2004
fct126
Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe Melon
LAMIKANRA, O. / WATSON, M. A. | 2004
fct131
Effect of 1‐Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce
TAY, S. L. / PERERA, C. O. | 2004
fct136
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment
AUBOURG, S. / LUGASI, A. / HÓVÁRI, J. / PIÑEIRO, C. / LEBOVICS, V. / JAKÓCZI, I. | 2004
fct142
Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified Atmospheres
SEYFERT, M. / HUNT, M. C. / MANCINI, R. A. / KROPF, D. H. / STRODA, S. L. | 2004
FCT147
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast
SHIN, H. S. / USTUNOL, Z. | 2004
FCT154
Emulsifying Peptides from the Tryptic Hydrolysis of Casein
PANYAM, D. / KILARA, A. | 2004
FCT164
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
BENVENUTI, S. / PELLATI, F. / MELEGARI, M. / BERTELLI, D. | 2004
FCT170
Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold‐stored Intermediate‐moisture Sun‐dried Figs
DEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. | 2004
FCT179
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining
ANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. | 2004
FCT184
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma Genus
ZHAO, L. / ZHAO, G. / HUI, B. / ZHAO, Z. / TONG, J. / HU, X. | 2004
FCT189
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and Meal
PARRY, J. / YU, L. | 2004
FCT194
Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect
HOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. | 2004
FCT200
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to Cysteine
BOATRIGHT, W. L. / STINE, J. C. | 2004
FCT206
Study of Acetylated Food Proteins by Raman Spectroscopy
HAO, Y. Z / MA, C. Y. / YUEN, S. N. / PHILLIPS, D. L. | 2004
FCT214
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
NAM, K. C. / MIN, B. R. / LEE, S. C. / CORDRAY, J. / AHN, D. U. | 2004
FCT221
Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria×ananassa Duch)
Lefever, G. / Vieuille, M. / Delage, N. / de Monteclerc, J. / Bompeix, G. | 2004
FCT221
Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria x ananassa Duch)
Lefever, G. / Vieuille, M. / Delage, N. / d Harlingue, A. / de Monteclerc, J. / Bompeix, G. | 2004
FCT227
Characterization of Bostrycoidin: An Analytical Analog of Zearalenone
Smith, J. S. / Fotso, J. / Leslie, J. F. / Wu, X. / Vandervelde, D. / Thakur, R. A. | 2004
FCT233
Polyphenolic Composition of Marion and Evergreen Blackberries
Siriwoharn, T. / Wrolstad, R. E. | 2004
FCT241
Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution
Yang, R. J. / Li, S. Q. / Zhang, Q. H. | 2004
FCT249
Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches
Lai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. | 2004
FCT257
The Effect of Barley β‐Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics
Symons, L. J. / Brennan, C. S. | 2004
FCT257
The Effect of Barley beta-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics
Symons, L. J. / Brennan, C. S. | 2004
FCT262
Preservation of Scallop Adductor Muscle in Oxygenated Artificial Seawater
Seki, N. / Niki, T. / Ishikawa, D. / Kimura, M. / Nozawa, H. | 2004
FCT268
Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating
Schulbach, K. F. / Rouseff, R. L. / Sims, C. A. | 2004
FCT273
Maillard Browning in Ethanolic Solution
Shen, S. C. / Wu, J. S. B. | 2004
FCT280
Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil Supplements
Lee, J. H. / Melton, S. L. / Waller, J. C. / Saxton, A. M. | 2004
FCT287
Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic Resonance
Lai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. | 2004
FCT297
Extension of the Pre‐rigor Period in Ischemic White Muscle from Yellow‐eye Mullet Aldrichetta forsteri) and New Zealand Snapper (Pagrus auratus) as Affected by Hyperbaric Oxygen Treatment
Black, S. E. / Jerrett, A. R. / Forster, M. E. | 2004
FCT303
Functional Properties of Improved Glycinin and β‐nglycinin Fractions
Rickert, D. A. / Johnson, L. A. / Murphy, P. A. | 2004
FCT312
Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature‐abused Indian Anchovy (Stolephorus indicus)
Yongsawatdigul, J. / Choi, Y. J. / Udomporn, S. | 2004
FCT320
Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and Histology
Foucat, L. / Taylor, R. G. / Labas, R. / Renou, J. P. | 2004
FCT328
Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization
PÉREZ‐MATEOS, M. / Amato, P. M. / Lanier, T. C. | 2004
FCT334
Potential for beta-Cyclodextrin as Partial Fat Replacer in Low-fat Foods
Reineccius, T. A. / Reineccius, G. A. / Peppard, T. L. | 2004
FCT334
Potential for β‐Cyclodextrin as Partial Fat Replacer in Low‐fat Foods
Reineccius, T. A. / Reineccius, G. A. / Peppard, T. L. | 2004
FCT342
Symposium 1: Allergens, Allergens: The European Approach
Crevel, René | 2004
FCT345
Symposium 1: Allergens • Australia/New Zealand Approach to Food Allergens
Abbott, P. | 2004
FEP1
Lipase‐mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic Acid
Ortega, J. / LÓpez‐Hernandez, A. / Garcia, H. S. / Hill, C. G. Jr. | 2004
FEP7
Extraction Using Moderate Electric Fields
SENSOY, I. / SASTRY, S.K. | 2004
FEP14
Biodosimetry of Escherichia coli UV Inactivation in Model Juices with Regard to Dose Distribution in Annular UV Reactors
OUTCHMA, T. K / ARISI, B. P | 2004
FEP23
Water Plasticization and Crystallization of Lactose in Spray‐dried Lactose/Protein Mixtures
HAQUE, MD. KAMRUL / ROOS, Y. H. | 2004
FEP30
Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization Processes
UAN, D. G / CHENG, M. / WANG, Y. / TANG, J. | 2004
FEP38
A Novel Approach to the Study of Bread Porous Structure: Phase‐contrast X‐Ray Microtomography
FALCONE, P. M. / BAIANO, A. / ZANINI, F. / MANCINI, L. / TROMBA, G. / MONTANARI, F. / DEL NOBILE, M. A. | 2004
FEP44
Oscillatory Sorption Tests for Determining the Water‐transport Properties of Chitosan‐based Edible Films
DEL NOBILE, M. A. / BUONOCORE, G. G. / CONTE, A. | 2004
FEP50
Water‐Insoluble, Whey Protein‐ based Microspheres Prepared by an All‐aqueous Process
ROSENBERG, M. / LEE, S. J. | 2004
fep59
Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie‐shaped Object
NITIN, N. / KARWE, M. V. | 2004
fep66
Whey Protein Isolate and α‐Lactalbumin Recovery from Lactic Acid Whey Using Cation‐Exchange Chromatography
Turhan, K. N. / Etzel, M. R. | 2004
FEP66
Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography
Turhan, K. N. / Etzel, M. R. | 2004
fep71
Ohmic Cooking of Processed Meats and its Effects on Product Quality
Piette, G. / Buteau, M.L. / de Halleux, D. / Chiu, L. / Raymond, Y. / Ramaswamy, H.S. / Dostie, M. | 2004
FEP79
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed Meat
KARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. / RAKASH, V. P | 2004
FEP85
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging Applications
NOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. / NICOLAIS, L. | 2004
FEP91
Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables
MARABI, A. / DILAK, C. / SHAH, J. / SAGUY, I. S. | 2004
FEP97
Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese
JOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. | 2004
FEP102
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)
MORENO, J. / BUGUEÑO, G. / VELASCO, V. / PETZOLD, G. / TABILO‐MUNIZAGA, G. | 2004
FEP107
Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical Methods
ERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. / AURSAND, M. | 2004
FEP115
Studying Oil Absorption in Restructured Potato Chips
OUCHON, P. B / PYLE, D. L. | 2004
FEP123
Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella Cheese
Graiver, N. G. / Zaritzky, N. E. / Califano, A. N. | 2004
FEP123
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella Cheese
GRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. | 2004
FEP129
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based Films
USTUNOL, Z. / MERT, B. | 2004
FEP134
Inactivation of in Apple Juice by Radio Frequency Electric Fields
EVEKE, D. J. G / BRUNKHORST, C. | 2004
FEP134
Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric Fields
Geveke, D. J. / Brunkhorst, C. | 2004
FEP139
Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-delta-lactone
Tay, S. L. / Perera, C. O. | 2004
FEP139
Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono‐δ‐lactone
Tay, S. L. / Perera, CO. | 2004
FEP144
Sensory Preference and Discrimination of Wild‐caught and Cultured Yellow Perch (Perca flavescens)
Delwiche, J. F. / Liggett, R. E. | 2004
FEP144
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) Fillets
Thorarinsdottir, K. A. / Gudmundsdottir, G. / Arason, S. / Thorkelsson, G. / Kristbergsson, K. | 2004
FEP153
The Use of High‐pressure Processing in the Production of Queso Fresco Cheese
Sandra, S. / Stanford, M. A. / Goddik, L. Meunier | 2004
FEP159
Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing
Guo, G. / Shelton, D. R. / Jackson, D. S. / Parkhurst, A. M. | 2004
FEP164
Optimization of Incorporation of Low‐molecular‐weight Cryoprotectants into Intact Fish Muscle
Goeller, L. M. / Amato, P. M. / Farkas, B. E. / Green, D. P. / Lanier, T. C. / Kong, C. S. | 2004
FEP172
Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas
Pereira, L. M. / Rodrigues, A. C. C. / SARANTÓPOULOS, C. I. G. L. / Junqueira, V. C. A. / Cunha, R. L. / Hubinger, M. D. | 2004
FEP178
Stress Relaxation Test for Monitoring Post Mortem Textural Changes of Ice‐stored Cod (Gadus morhua L)
Herrero, A. M. / Heia, K. / Careche, M. | 2004
FEP183
Modeling of the Cod Desalting Operation
Barat, J. M. / Rodríguez‐Barona, S. / Andrés, A. / Ibáñez, J. B. | 2004
FEP190
Characterization of Ice Crystals in Pork Muscle Formed by Pressure‐shift Freezing as Compared with Classical Freezing Methods
Zhu, S. / le Bail, A. / Ramaswamy, H. S. / Chapleau, N. | 2004
FEP198
Effects of Salt‐curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon
Birkeland, S. / Haarstad, I. / Bjerkeng, B. | 2004
FMS1
Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum Straw
TÉLLEZ‐LUIS, S. J. / RAMÍREZ, J. A. / VÁZQUEZ, M. | 2004
FMS6
Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus
SIMÓN, A. / GONZÓLEZ‐FANDOS, E. / OBAR, V. T | 2004
FMS13
Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat Products
HELM‐ARCHER, A. A. / KERTH, C. R. / JONES, W. R. / MCCASKEY, T. A. / CONNER, D. E. | 2004
FMS17
Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescens
ENOMOTO, K. | 2004
FMS23
Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded Apples
OKULL, D. O. / LABORDE, L. F. | 2004
FMS28
The Lactic Acid Bacteria Genome Project
MILLS, D. A. | 2004
FMS30
A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations
BREIDT, F. JR. | 2004
FMS33
Olive Fermentation and Processing: Scientific and Technological Challenges
BRENES, M. | 2004
FMS35
Fermentation Microorganisms and Flavor Changes in Fermented Foods
MCFEETERS, R. F. | 2004
fms39
Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates
Gliemmo, M.F. / Campos, C.A. / Gerschenson, L.N. | 2004
fms45
Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate Mackerel
Fukami, K. / Funatsu, Y. / Kawasaki, K. / Watabe, S. | 2004
fms50
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
Ponce, A.G. / del Valle, C. / Roura, S.I. | 2004
FMS57
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics
DESAI, A. R. / POWELL, I. B. / SHAH, N. P. | 2004
FMS61
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant Activity
NEGI, P. S. / JAYAPRAKASHA, G. K. | 2004
FMS66
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Applications
BURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. / LEE, TUNG‐CHING | 2004
FMS72
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens
NOVAK, J. S. / FRATAMICO, P. M. | 2004
FMS79
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara
ESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. | 2004
FMS85
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground Beef
WU, V. C. H. / FUNG, D. Y. C. | 2004
FMS90
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh Seafood
ENDOZA, T. F. M / WELT, B. A. / OTWELL, S. / TEIXEIRA, A. A. / KRISTONSSON, H. / BALABAN, M. O. | 2004
FMS97
Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Pork
Murphy, R. Y. / Beard, B. L. / Martin, E. M. / Duncan, L. K. / Marcy, J. A. | 2004
FMS102
Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple Juice
Ceylan, E. / Fung, D. Y. C. / Sabah, J. R. | 2004
FMS107
Release of Nisin from Methylcellulose‐Hydroxypropyl Methylcellulose Film Formed on Low‐density Polyethylene Film
Grower, J. L. / Cooksey, K. / Getty, K. | 2004
FMS112
Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post‐cook Pasteurization
Murphy, R. Y. / Davidson, M. A. / Marcy, J. A. | 2004
M117
Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds
Ariefdjohan, M.W. / Nelson, P.E. / Singh, R.K. / Bhunia, A.K. / Balasubramaniam, V.M. / Singh, N. | 2004
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