Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium-enriched Mushroom Species of the Ganoderma Genus (Englisch)
- Neue Suche nach: Zhao, L.
- Neue Suche nach: Zhao, G.
- Neue Suche nach: Hui, B.
- Neue Suche nach: Zhao, Z.
- Neue Suche nach: Tong, J.
- Neue Suche nach: Hu, X.
- Neue Suche nach: Zhao, L.
- Neue Suche nach: Zhao, G.
- Neue Suche nach: Hui, B.
- Neue Suche nach: Zhao, Z.
- Neue Suche nach: Tong, J.
- Neue Suche nach: Hu, X.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
;
FCT184-FCT188
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium-enriched Mushroom Species of the Ganoderma Genus
-
Beteiligte:
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69 ; FCT184-FCT188
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2004
-
Format / Umfang:FCT184-FCT188
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
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 69
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 163
-
Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface MethodologyKong, Qing / HE, Guoqing / Chen, Qihe / Chen, Feng et al. | 2004
- 167
-
Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis PaperAguilera, J. M. / Michel, M. / Mayor, G. et al. | 2004
- 169
-
Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric FieldsLi, S.‐Q. / Zhang, Q.H. et al. | 2004
- 175
-
Expression of 2 Lipomyces kononenkoaeα‐Amylase Genes in Selected Whisky Yeast StrainsGrange‐Nel, K. la / Smit, A. / Otero, R.R. Cordero / Lambrechts, M.G. / Willemse, Q. / Van Rensburg, P. / Pretorius, I.S. et al. | 2004
- 182
-
Characterization of the Yeast Population Involved in the Production of a Typical Italian BreadVernocchi, P. / Valmorri, S. / Dalai, I. / Torriani, S. / Gianotti, A. / Suzzi, G. / Guerzoni, M. E. / Mastrocola, D. / Gardini, F. et al. | 2004
- 187
-
Hamburger Composition and Microwave Heating UniformityRyynänen, S. / Risman, P.O. / Ohlsson, T. et al. | 2004
- 197
-
Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)Jeyasekaran, G. / Ganesan, P. / Maheswari, K. / Shakila, R. Jeya / Sukumar, D. et al. | 2004
- 201
-
Microbial Safety in Radio‐frequency Processing of Packaged FoodsLuechapattanaporn, K. / Wang, Y. / Wang, J. / Al‐Holy, M. / Kang, D. H. / Tang, J. / Hallberg, L. M. et al. | 2004
- 237
-
Development of an Orange‐flavored Barley β‐Glucan Beverage with Added Whey Protein IsolateTemelli, F. / Bansema, C. / Stobbe, K. et al. | 2004
- 243
-
Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)Singh, A. / Hung, Y.‐C. / Phillips, R.D. / Chinnan, M.S. / McWatters, K.H. et al. | 2004
- 250
-
Effect of Harvest Maturity on the Sensory Characteristics of Fresh‐cut CantaloupeBeaulieu, J.C. / Ingram, D.A. / Lea, J.M. / Bett‐Garber, K.L. et al. | 2004
- 259
-
Developing a Lexicon for Descriptive Analysis of SoymilksN'Kouka, K. Day / Klein, B.P. / Lee, S.‐Y. et al. | 2004
- 264
-
Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledone moschata)Katsanidis, Eugenios et al. | 2004
- 268
-
Spectroscopic Differentiation and Quantification of Microorganisms in Apple JuiceYu, Chenxu / Irudayaraj, Joseph / Debroy, Chitrita / Schmilovtich, Ze'ev / Mizrach, Amos et al. | 2004
- 273
-
Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares RegressionSchulbach, K.F. / Rouseff, R.L. / Sims, C.A. et al. | 2004
- 278
-
Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi)Oliveria, A.C.M. / O'Keefe, S.F. / Balaban, M. / Sims, C.A. / Portier, K.M. et al. | 2004
- 285
-
Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage ConditionsCorzo, O. / Bracho, N. et al. | 2004
- 290
-
Influence of Maturity at Processing on Quality Attributes of Fresh‐cut Conference PearsSolvia‐Fortuny, R.C. / Alòs‐Saiz, N. / Espachs‐Barroso, A. / Martin‐Belloso, O. et al. | 2004
- 295
-
Natural Antioxidant Effect from Peanut Skins in Honey‐roasted PeanutsNepote, V. / Mestrallet, M.G. / Grosso, N.R. et al. | 2004
- 297
-
Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured LipidAgyare, K.K. / Xiong, Y.L. / Addo, K. / Akoh, C.C. et al. | 2004
- 303
-
A New Method for Characterizing Fiber Formation in Meat Analogs during High‐moisture ExtrusionYao, G. / Liu, K.S. / Hsieh, F. et al. | 2004
- 308
-
Rapid Heating Effects on Gelation of Muscle ProteinsRiemann, A.E. / Lanier, T.C. / Swartzel, K.R. et al. | 2004
- 315
-
Texture Analysis of Taro (Colocasia esculenta L. Schott) Cormels during Storage and CookingSajeev, M. S. / Manikantan, M. R. / Kingsly, A. R. P. / Moorthy, S. N. / Sreekumar, J. et al. | 2004
- 322
-
Comparison of Nonenzymatic Browning Kinetics in Spray‐dried and Freeze‐dried Carbohydrate‐based Food Model SystemsMiao, S. / Roos, Y.H. et al. | 2004
- 332
-
Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane ReactorKuo, C.H. / Chen, C.C. / Chiang, B. H. et al. | 2004
- 338
-
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting SurimiYoon, W.B. / Gunasekaran, S. / Park, J.W. et al. | 2004
- 344
-
Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono‐δ‐LactoneChen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. et al. | 2004
- 351
-
Microencapsulation by Spray Drying of Multiple Emulsions Containing CarotenoidsRodríduez‐Huezo, M.E. / Pedroza‐Islas, R. / Prado‐Barragán, L.A. / Beristain, C.I. / Vernon‐Carter, E.J. et al. | 2004
- 499
-
Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle ProteinsYongsawatdigul, J. / Park, J.W. et al. | 2004
- 506
-
Final Cooked Temperature Effects of Ground Pork on its Ability to React with NitriteSeyfert, M. / Kropf, D. H. / Hunt, M. C. et al. | 2004
- 511
-
Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic ConditionsCheng, M. / McPhee, K.E. / Baik, B.‐K. et al. | 2004
- 519
-
Malonaldehyde‐induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)Tironi, V.A. / Lopez, L.B. / Pellegrino, N. / Añtón, M.C. / Tomás, M.C. et al. | 2004
- 524
-
Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and ScalesFærgestad, E.M. / Tronsmo, K.M. / Aamodt, A. / Bjerke, R / Magnus, E.M. / Dingstad, G. / Baardseth, P. et al. | 2004
- 536
-
Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different VarietiesHackett, M.M. / Lee, J.H. / Francis, D. / Schwartz, S.J. et al. | 2004
- 542
-
Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat ExtractKuroda, M. / Harada, T. et al. | 2004
- 549
-
Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging MaterialsSheung, K.S.M. / Min, S. / Sastry, S.K. et al. | 2004
- 557
-
Flavor Characteristics of Irradiated Apple Cider During Storage: Effect of Packaging Materials and Sorbate AdditionCrook, L.R. / Boylston, T.D. et al. | 2004
- 564
-
Extraction of Anthocyanins and Polyphenolics from Blueberry Processing WasteLee, J. / Wrolstad, R.E. et al. | 2004
- 574
-
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughChung, J. / Lee, J. / Choe, E. et al. | 2004
- 579
-
Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese‐like Systems Made with Sterilized Milk and Cynara cardunculusSilva, S.V. / Malcate, F.X. et al. | 2004
- 2735
-
REPRINTED FROM NOV-DEC 2003 ISSUE: Modeling Wound-induced Respiration of Fresh-cut Carrots (Daucus carota L.)Surjadinata, B.B. et al. | 2004
- 8319
-
S: Sensory and Nutritive Qualities of Food - Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy SauceJeong, S.-Y. et al. | 2004
- C347
-
Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin DiffusionFranssen, L.R. / Rumsey, T.R. / Krochta, J.M. et al. | 2004
- C351
-
Physical Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.‐J. / McClements, D.J. / Decker, E.A. et al. | 2004
- C351
-
Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.-J. / McClements, D. J. / Decker, E. A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D.J. / Decker, E.A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D. J. / Decker, E. A. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and beta-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and β‐Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C368
-
Correlation between Moisture and Water Activity of Honeys Harvested in Different YearsCavia, M.M. / Fernáez‐Muiño, M.A. / Huidobro, J.F. / Sancho, M.T. et al. | 2004
- C371
-
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) LeavesQuezada, N. / Asencio, M. / Del Valle, J.M. / Aguilera, J.M. / Gómez, B. et al. | 2004
- C377
-
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal ExtractsJeong, S.‐M. / Kim, S.‐Y. / Kim, D.‐R. / Nam, K.C. / Ahn, D.U. / Lee, S.‐C. et al. | 2004
- C382
-
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready‐to‐eat Turkey Breast RollZhu, M.J. / Mendonca, A. / Min, B. / Lee, E.J. / Nam, K.C. / Park, K. / Du, M. / Ismail, H.A. / Ahn, D.U. et al. | 2004
- C388
-
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat ProductsPrabhu, G.A. / Doerscher, D.R. / Hull, D.H. et al. | 2004
- C393
-
Optimization of Extraction Conditions for Pollock Skin GelatinHou, P. Z / Regenstein, J.M. et al. | 2004
- C399
-
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced HydrocarbonsChung, H.‐W. / Hong, J.‐H. / Kim, M.‐C. / Marshall, M.R. / Jeong, Y. / Han, S.‐B. et al. | 2004
- C404
-
Foaming and Interfacial Properties of Polymerized Whey Protein IsolateDavis, J.P. / Foegeding, E.A. et al. | 2004
- C411
-
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the DarkLee, J. / Kim, M. / Choe, E. et al. | 2004
- C415
-
Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence DetectionGomis, D.B. / Ferreras, A.I.A. / ÁLvarez, M.D.G. / García, E.A. et al. | 2004
- C419
-
IUFoST Symposium 12: Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments-Bioactivity and Coloring PropertiesWrolstad, R. E. et al. | 2004
- C419
-
Anthocyanin Pigments—Bioactivity and Coloring PropertiesWrolstad, R.E. et al. | 2004
- C422
-
IUFoST Symposium 12: • Chlorophyll as a Color and Functional IngredientHumphrey, A. M. et al. | 2004
- C422
-
Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
- C427
-
Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard ReactionSun, Y. / Hayakawa, S. / Izumori, K. et al. | 2004
- C435
-
Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. / Ignot, B. L / Razafintsalama, C. / Jaouen, P. / Ourseau, P. B et al. | 2004
- C443
-
Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. / Myojo, Y. / Yoshida, T. / Yoshimura, K. / Hattori, M. et al. | 2004
- C450
-
Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep‐fried Carrot ChipsSulaeman, A. / Giraud, D.W. / Keeler, L. / Taylor, S.L. / Driskell, J.A. et al. | 2004
- C456
-
An Analytical Method for Soy Saponins by HPLC/ELSDLin, J. / Wang, C. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L. J. / Brennan, C. S. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. / Brennan, C.S. et al. | 2004
- C468
-
Effect of Calcium Treatment Temperature on Fresh‐cut Cantaloupe Melon during StorageLamikanra, O. / Watson, M.A. et al. | 2004
- C473
-
Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. / DeWitt, C.A. Mireles et al. | 2004
- C480
-
Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. / Di Giacomo, C. / Russo, A. / Acquaviva, R. / Barcellona, M.L. / Vanella, A. et al. | 2004
- C485
-
Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. / Ahn, D.U. et al. | 2004
- C491
-
Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. / Stintzing, F.C. / Carle, R. et al. | 2004
- C585
-
Effect of Gamma‐irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderLee, J.H. / Sung, T.H. / Lee, K.T. / Kim, M. R. et al. | 2004
- C593
-
Involvement of Volatile Sulfur Compounds in Ionizing Radiation‐induced Off‐odor of Fresh Orange JuiceFan, X. et al. | 2004
- C599
-
Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining AgentLopez‐Toledano, A. / Mayen, M. / Merida, J. / Medina, M. et al. | 2004
- C604
-
Denaturation of Tilapia Myosin Fragments by High Hydrostatic PressureKo, W.‐C. / Hwang, J.‐S. / Jao, C.‐L. / Hsu, K.‐C. et al. | 2004
- C608
-
Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified AtmospheresJohn, L. / Cornforth, D. / Carpenter, C.E. / Sorheim, O. / Pettee, B.C. / Whittier, D.R. et al. | 2004
- C615
-
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesGbogouri, G.A. / Linder, M. / Fanni, J. / Parmentier, M. et al. | 2004
- C623
-
Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate ProductionRickert, D.A. / Meyer, M.A. / Hu, J. / Murphy, P.A. et al. | 2004
- C632
-
Volatile Component Analysis of Commercially Milled Head and Broken RiceMonsoor, M.A. / Proctor, A. et al. | 2004
- C637
-
Characterization of Acid‐soluble Collagen from Pacific Whiting Surimi Processing ByproductsKim, J.‐S. / Park, J. W. et al. | 2004
- C643
-
Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)Montero, P. / Martínez‐Álvarez, O. / Gómez‐Guillén, M.C. et al. | 2004
- C648
-
Purification of Polyphenoloxidase from the Purple‐fleshed Potato (Solanum tuberosum Jasim) and its Secondary StructureJang, J. / Song, K.B. et al. | 2004
- C652
-
Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance BiosensorLu, Y. / Ohshima, T. / Ushio, H. et al. | 2004
- C659
-
Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic PsychrotrophsOuattara, GC / Jeon, IJ / Hart‐Thakur, RA / Schmidt, KA et al. | 2004
- C665
-
Classification of Fresh and Frozen‐thawed Fish by Near‐infrared SpectroscopyUddin, M. / Okazaki, E. et al. | 2004
- C669
-
Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash TreatmentsChen, L. / Ingham, B. H. / Ingham, S.C. et al. | 2004
- C677
-
Biocatalysis and Biotransformation Producing γ‐DecalactoneNeto, R.S. / Pastore, G.M. / Macedo, G.A. et al. | 2004
- C677
-
Biocatalysis and Biotransformation Producing gamma-DecalactoneNeto, R. S. / Pastore, G. M. / Macedo, G. A. et al. | 2004
- C681
-
Mercury and Fatty Acids in Canned Tuna, Salmon, and MackerelShim, S.M. / Dorworth, L.E. / Lasrado, J.A. / Santerre, C.R. et al. | 2004
- C685
-
Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile StageKim, D.‐O. / Padilla‐Zakour, O.I. / Griffiths, P.D. et al. | 2004
- C690
-
Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection AnalysisOliveira, S.M. / Lopes, T.I.M.S. / Rangel, A.O.S.S. et al. | 2004
- C696
-
The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic HeatingCastro, I. / Macedo, B. / Teixeira, J.A. / Vicente, A.A. et al. | 2004
- C702
-
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh SpinachPandrangi, S. / LaBorde, L.F. et al. | 2004
- C708
-
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat LevelsJeong, J.Y. / Lee, E.S. / Paik, H.‐D. / Choi, J.H. / Kim, C.J. et al. | 2004
- C713
-
Mutagenicity and Acute Toxicity Evaluation of 2‐DodecylcyclobutanoneGadgil, P. / Smith, J.S. et al. | 2004
- C717
-
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat ExtractsTang, J. / Faustman, C. / Hoagland, T.A. et al. | 2004
- C721
-
Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere PackagingSeyfert, M. / Mancini, R.A. / Hunt, M.C. et al. | 2004
- C726
-
Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet OxygenHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C733
-
Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of SoymilkHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C739
-
Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal FeedKim, S.‐H. / Huang, T.‐S. / Seymour, T.A. / Wei, C.‐I. / Kempf, S.C. / Bridgman, C.R. / Clemens, R.A. / An, H. et al. | 2004
- CRH1
-
Globalization and Food SecurityINSTRUP‐ANDERSEN, P. P et al. | 2004
- CRH2
-
Plenary Discussion Session 1| 2004
- CRH6
-
Summary Discussion Session| 2004
- CRH8
-
Plant‐Derived Vaccines: A New Approach to International Public HealthARNTZEN, CHARLES J. / AHONEY, RICHARD T. M et al. | 2004
- CRH10
-
Comments on Plant‐Derived Vaccines:GUNDIDZA, MAZURU et al. | 2004
- CRH13
-
Summary of Invited White Paper and Responses to Plant‐Derived Vaccines:TOM, PAMELA / LUND, DARYL et al. | 2004
- CRH16
-
Requirements for Healthy Nutrition: Integrating Food Sustainability, Food Variety, HealthWAHLQVIST AO, M. L. et al. | 2004
- CRH18
-
Food Security, Overweight, and Agricultural Research—A View from 2003KENNEDY, E. / SC., D. et al. | 2004
- CRH20
-
Ethical and Ethnical Requirements in the Production of Food L. E. GRIVETTIGRIVETTI, L.E. et al. | 2004
- CRH28
-
Genetically Modified Food Crops and Their Contribution to Human Nutrition and Food QualityBLANCHFIELD, J. R. et al. | 2004
- crh31
-
Creative Fermentation Technology for the FutureLEE, CHERL‐HO et al. | 2004
- crh33
-
Comments on Fermentation Technology: Creative Fermentation Technology for the FutureADLER‐NISSEN, JENS et al. | 2004
- crh35
-
Summary of Invited Lee Paper and Responses to Fermentation Technology: Creative Fermentation Technology for the FutureTOM, PAMELA et al. | 2004
- crh37
-
Soils for Sustaining Global Food ProductionBLUM, WINFRIED E.H. / SWARAN, HARIE et al. | 2004
- CRH37
-
Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food ProductionBlum, W. E. H. / Eswaran, H. et al. | 2004
- crh43
-
Selection and Use of Postharvest Technologies as a Component of the Food ChainBOURNE, MALCOLM C. et al. | 2004
- crh47
-
Agroterrorism: Issues of RealityZINK, DON L. et al. | 2004
- crh48
-
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We NeedAPPLEBAUM, RHONA S. et al. | 2004
- crh50
-
Agrosecurity: The Role of the Agricultural Experiment StationsNIPP, TERRY et al. | 2004
- crh55
-
Water: The World's Most Precious ResourceBIDLACK, W. R. / WANG, W. / CLEMENS, R. et al. | 2004
- crh60
-
Plenary Discussion SessionRhee, Joon‐Shick et al. | 2004
- CRH60
-
Plenary Discussion Session-Panelist: Joon-Shick Rhee, Korea Advanced Institute of Science and Technology, Daejeon, Korea| 2004
- crh62
-
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary| 2004
- CRH69
-
Consumer Attitudes Toward GMOs: The Ohio ExperienceNAPIER, T. L. / TUCKER, M. / HENRY, C. / WHALEY, S. R. et al. | 2004
- CRH77
-
Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary SupplementsUZZAN, M. / ABUZA, T. P. L et al. | 2004
- CRH87
-
Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaOniang o, R. / Allotey, J. / Malaba, S. J. et al. | 2004
- CRH87
-
Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaONIANG'O, RUTH / ALLOTEY, JOSEPH / MALABA, SERAH J. et al. | 2004
- CRH92
-
The Role of Biotechnology in Modern Food ProductionLEE, CHERL‐HO et al. | 2004
- CRH96
-
Round Tables 1 and 6: Education: Making the Transition to Outcomes-based InstructionHartel, R. W. et al. | 2004
- CRH96
-
Education Making the Transition to Outcomes‐based InstructionARTEL, RICHARD W. H et al. | 2004
- CRH98
-
Trends in Food Science Education in EuropeDUMOULIN, ELISABETH et al. | 2004
- CRH100
-
Shared Graduate Student Education by International NetworkingPURSLOW, PETER et al. | 2004
- CRH102
-
Food Waste Management and Value‐added ProductsTUCKER, GARY S. et al. | 2004
- CRH102
-
Roundtable 3: Food Waste Management and Value-added Products: Using the Process to Add Value to Heat-treated ProductsTucker, G. S. et al. | 2004
- CRH104
-
Management and Utilization of Food Processing WastesHANG, YONG D. et al. | 2004
- CRH107
-
Food Waste Management by Life Cycle Assessment of the Food ChainOHLSSON, THOMAS et al. | 2004
- CRH110
-
Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture CentersPADILLA‐ZAKOUR, OLGA I. et al. | 2004
- CRH113
-
Fluid Flow and Heat Transfer in Air Jet Impingement in Food ProcessingSarkar, A. / Nitin, N. / Karwe, M. V. / Singh, R. P. et al. | 2004
- CRH123
-
Plenary Lecture 6: Emerging Food Technology and World HealthSchneeman, Barbara O. et al. | 2004
- CRH127
-
Plenary Lecture 7: One World For All: International Harmonization of Food RegulationsMansour, Mark et al. | 2004
- CRH127
-
Plenary Lecture 7: One World For All: International Harmonization of Food Regulations-Codex Alimentarius and the Treatment of Foods Derived from Biotechnology as a Case StudyMansour, M. et al. | 2004
- CRH130
-
SY 5-1: Integrated Food Systems and the Urbanization of Asia and AfricaHulse, J. H. et al. | 2004
- CRH130
-
Symposium 5: Integrated Food Systems for Food Security in a Changing World EnvironmentHulse, Joseph H. et al. | 2004
- CRH133
-
SY 5-3: Nestle's Efforts towards Sustainable Agriculture and SAI, the Sustainable Agriculture Initiative of the International Food IndustryJohr, H. et al. | 2004
- CRH136
-
Symposium 6: Biotechnology in Creating Safe and Wholesome FoodsIturriaga, Gabriel et al. | 2004
- CRH136
-
Symposium 6: Biotechnology in Creating Safe and Wholesome Foods-Molecular Approaches to Engineer Stress Tolerance in PlantsIturriaga, G. et al. | 2004
- E205
-
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingSila, D.N. / Smout, C. / Vu, T.S. / Hendrickx, M.E. et al. | 2004
- E212
-
Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single‐screw ExtruderWang, L.J. / Ganjyal, G.M. / Jones, D.D. / Weller, C.L. / Hanna, M.A. et al. | 2004
- E224
-
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food ProductsO, SIMON Y. H et al. | 2004
- E224
-
A Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, S. Y. et al. | 2004
- E232
-
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg AlbumenLau, K. / Dickinson, E. et al. | 2004
- E240
-
Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa‐Cánovas, G.V. / Uliano, P. J et al. | 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 RequirementsBarbosa-Canovas, G. V. / Juliano, P. et al. | 2004
- E251
-
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 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, SmokingTrystram, G. et al. | 2004
- E255
-
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E255
-
Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of gamma-Irradiated PotatoesRastogi, N. K. / Raghavarao, K. S. M. S. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated PotatoesRastogi, N.K. / Raghavarao, K.S.M.S. et al. | 2004
- E264
-
Classification of Potato Chips Using Pattern RecognitionEdreschi, F. P / Mery, D. / Mendoza, F. / Aguilera, J.M. et al. | 2004
- E271
-
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible FilmsCoughlan, K. / Shaw, N.B. / Kerry, J.F. / Kerry, J.P. et al. | 2004
- E276
-
Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low‐heat Skim Milk PowderKrasaekoopt, W. / Bhandari, B. / Deeth, H. et al. | 2004
- E281
-
Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. / Yoruk, S. / Balaban, M.O. / Marshall, M.R. et al. | 2004
- E290
-
Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance ImagingMarciani, L. / Wickham, M. / Hills, B.P. / Wright, J. / Bush, D. / Faulks, R. / FILLERY‐TRAVIS, A. / Spiller, R.C. / Gowl, P. A. et al. | 2004
- E344
-
Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-delta-LactoneChen, M.-J. / Chen, K.-N. / Lin, C.-W. et al. | 2004
- E361
-
Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero TemperaturesCalligaris, S. / Manzocco, L. / Conte, L.S. / Nicoli, M.C. et al. | 2004
- E367
-
Model of the Inactivation of Bacterial Spores by Moist Heat and High PressureRodriguez, A.C. / Larkin, J.W. / Dunn, J. / Patazca, E. / Reddy, N.R. / Alvarez‐Medina, M. / Tetzloff, R. / Fleischman, G.J. et al. | 2004
- E374
-
Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein IsolateLuo, Y.K. / Pan, D.D. / Ji, B.P. et al. | 2004
- E379
-
Effect of Ag‐containing Nano‐composite Active Packaging System on Survival of Alicyclobacillus acidoterrestrisNobile, M.A.del / Cannarsi, M. / Altieri, C. / Sinigaglia, M. / Favia, P. / Iacoviello, G. / D'Agostino, R. et al. | 2004
- E384
-
Water Sorption and Plasticization Behavior of Spray‐dried Lactose/Protein MixturesHaque, M.K. / Roos, Y.H. et al. | 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. et al. | 2004
- E398
-
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by TransglutaminaseBönisch, M.P. / Lauber, S. / Kulozik, U. et al. | 2004
- E405
-
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum FryingGranda, C. / Moreira, R.G. / Tichy, S.E. et al. | 2004
- E412
-
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of GelsEsturk, O. / Park, J.W. / Thawornchinsombut, S. et al. | 2004
- E417
-
Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty AcidsSkara, T. / Sivertsvik, M. / Birkeland, S. et al. | 2005
- E417
-
Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty AcidsSkåra, T. / Sivertsvik, M. / Birkeland, S. et al. | 2004
- E422
-
Treatment of Grape Juice by Osmotic EvaporationVersari, A. / Ferrarini, R. / Tornielli, G.B. / Parpinello, G.P. / Gostoli, C. / Celotti, E. et al. | 2004
- E433
-
Temperature Profiles within a Double‐pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food ProcessingUzzan, M. / Leinen, K.M. / Labuza, T.P. et al. | 2004
- E441
-
Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous MatricesHsu, C.H. / Chu, Y.F. / Argin‐Soysal, S. / Hahm, T.S. / Lo, Y.M. et al. | 2004
- E449
-
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and PlasticizerMehyar, G.F. / Han, J.H. et al. | 2004
- E455
-
Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum‐Steam‐Vacuum TechnologyHuang, L. et al. | 2004
- E465
-
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil MixturesCarbonell, S. / Hey, M.J. / Mitchell, J.R. / Roberts, C.J. / Hipkiss, J. / Vercauteren, J. et al. | 2004
- E471
-
Application of Image Analysis for Classification of Ripening BananasMendoza, F. / Aguilera, J.M. et al. | 2004
- E478
-
Influence of Chemical Composition on the Isothermal Cocoa Butter CrystallizationFoubert, I. / Vanrolleghem, P.A. / Thas, O. / Dewettinck, K. et al. | 2004
- E488
-
Modeling Flow and Heat Transfer During Freezing of Foods in Forced AirstreamsSarkar, A. / Singh, R.P. et al. | 2004
- E497
-
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation MeasurementsAhmad, M.U. / Tashiro, Y. / Matsukawa, S. / Ogawa, H. et al. | 2004
- E502
-
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food BeveragesBaiano, A. / Marchitelli, V. / Tamagnone, P. / Nobile, M.A. Del et al. | 2004
- E509
-
Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) TuberFu, Y.‐C. / Chen, S. / Lai, Y.‐J. et al. | 2004
- FCT1
-
Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish MeatHSIEH, H. S. / CHAI, T. / CHENG, C. A. / HSIEH, Y. W. / HWANG, D. F. et al. | 2004
- FCT7
-
Effects of Thermal Treatment on Radical‐scavenging Activity of Single and Mixed Polyphenolic CompoundsMURAKAMI, M. / YAMAGUCHI, T. / TAKAMURA, H. / ATOBA, T. M et al. | 2004
- FCT11
-
Immunoassays for Bowman‐Birk and Kunitz Soybean Trypsin Inhibitors in Infant FormulaBRANDON, D. L. / BATES, A. H. / FRIEDMAN, MENDEL et al. | 2004
- FCT16
-
Cooking Enhances the Antioxidant Properties of PolyphosphatesWEILMEIER, D. M. / REGENSTEIN, J. M. et al. | 2004
- FCT24
-
Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar CheeseSALLAMI, L. / KHEADR, E. E. / FLISS, I. / VUILLEMARD, J. C. et al. | 2004
- FCT33
-
Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different TemperaturesLEE, Y. C. / KIM, I. H. / CHANG, J. / RHEE, Y. K. / OH, H. I. / PARK, H. K. et al. | 2004
- FCT39
-
Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage ProcessKIM, S. / PARK, J. / HWANG, I. K. et al. | 2004
- FCT45
-
Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground BeefHUNT, M. C. / MANCINI, R. A. / HACHMEISTER, K. A. / KROPF, D. H. / MERRIMAN, M. / de LDUCA, G. / MILLIKEN, G. et al. | 2004
- FCT53
-
Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron BeamJACZYNSKI, J. / PARK, J. W. et al. | 2004
- FCT58
-
Utilization of β‐Cyclodextrin for Improved Flavor Retention in Thermally Processed FoodsREINECCIUS, T. A. / REINECCIUS, G. A. / PEPPARD, T. L. et al. | 2004
- FCT63
-
Examination of Lipid Fraction Quality of MargarineCAPONIO, F. / GOMES, T. et al. | 2004
- FCT67
-
Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant PropertiesCHAOVANALIKIT, A. / WROLSTAD, R. E. et al. | 2004
- FCT73
-
Anthocyanin and Polyphenolic Composition of Fresh and Processed CherriesCHAOVANALIKIT, A. / WROLSTAD, R. E. et al. | 2004
- fct83
-
Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil OxidationCHUNG, H. J. / COLAKOGLU, A. S. / MIN, D. B. et al. | 2004
- fct89
-
Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred‐tank Batch ReactorLEE, J. H. / KIM, M. R. / KIM, I. H. / KIM, H. / SHIN, J. A. / LEE, K. T. et al. | 2004
- fct96
-
Effect of Processing and Storage on Antioxidant Capacity of HoneyWANG, X. H. / GHELDOF, N. / ENGESETH, N. J. et al. | 2004
- fct102
-
Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake TroutWEILMEIER, D.M. / REGENSTEIN, J.M. et al. | 2004
- fct109
-
Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in SoymilkSURATMAN, L. L. I. / JEON, I. J. / SCHMIDT, K. A. et al. | 2004
- fct114
-
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. et al. | 2004
- fct119
-
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. et al. | 2004
- fct122
-
Methylmercury Concentrations Found in Wild and Farm‐raised PaddlefishDASGUPTA, S. / ONDERS, R. J. / GUNDERSON, D. T. / MIMS, S. D. et al. | 2004
- fct126
-
Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe MelonLAMIKANRA, O. / WATSON, M. A. et al. | 2004
- fct131
-
Effect of 1‐Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed LettuceTAY, S. L. / PERERA, C. O. et al. | 2004
- fct136
-
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract TreatmentAUBOURG, S. / LUGASI, A. / HÓVÁRI, J. / PIÑEIRO, C. / LEBOVICS, V. / JAKÓCZI, I. et al. | 2004
- fct142
-
Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified AtmospheresSEYFERT, M. / HUNT, M. C. / MANCINI, R. A. / KROPF, D. H. / STRODA, S. L. et al. | 2004
- FCT147
-
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastSHIN, H. S. / USTUNOL, Z. et al. | 2004
- FCT154
-
Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPANYAM, D. / KILARA, A. et al. | 2004
- FCT164
-
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBENVENUTI, S. / PELLATI, F. / MELEGARI, M. / BERTELLI, D. et al. | 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 FigsDEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. et al. | 2004
- FCT179
-
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. et al. | 2004
- FCT184
-
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma GenusZHAO, L. / ZHAO, G. / HUI, B. / ZHAO, Z. / TONG, J. / HU, X. et al. | 2004
- FCT189
-
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and MealPARRY, J. / YU, L. et al. | 2004
- FCT194
-
Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. et al. | 2004
- FCT200
-
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBOATRIGHT, W. L. / STINE, J. C. et al. | 2004
- FCT206
-
Study of Acetylated Food Proteins by Raman SpectroscopyHAO, Y. Z / MA, C. Y. / YUEN, S. N. / PHILLIPS, D. L. et al. | 2004
- FCT214
-
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNAM, K. C. / MIN, B. R. / LEE, S. C. / CORDRAY, J. / AHN, D. U. et al. | 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. et al. | 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. et al. | 2004
- FCT227
-
Characterization of Bostrycoidin: An Analytical Analog of ZearalenoneSmith, J. S. / Fotso, J. / Leslie, J. F. / Wu, X. / Vandervelde, D. / Thakur, R. A. et al. | 2004
- FCT233
-
Polyphenolic Composition of Marion and Evergreen BlackberriesSiriwoharn, T. / Wrolstad, R. E. et al. | 2004
- FCT241
-
Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous SolutionYang, R. J. / Li, S. Q. / Zhang, Q. H. et al. | 2004
- FCT249
-
Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal StarchesLai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. et al. | 2004
- FCT257
-
The Effect of Barley β‐Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsSymons, L. J. / Brennan, C. S. et al. | 2004
- FCT257
-
The Effect of Barley beta-Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsSymons, L. J. / Brennan, C. S. et al. | 2004
- FCT262
-
Preservation of Scallop Adductor Muscle in Oxygenated Artificial SeawaterSeki, N. / Niki, T. / Ishikawa, D. / Kimura, M. / Nozawa, H. et al. | 2004
- FCT268
-
Changes in Volatile Sulfur Compounds in Strawberry Puree during HeatingSchulbach, K. F. / Rouseff, R. L. / Sims, C. A. et al. | 2004
- FCT273
-
Maillard Browning in Ethanolic SolutionShen, S. C. / Wu, J. S. B. et al. | 2004
- FCT280
-
Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil SupplementsLee, J. H. / Melton, S. L. / Waller, J. C. / Saxton, A. M. et al. | 2004
- FCT287
-
Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic ResonanceLai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. et al. | 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 TreatmentBlack, S. E. / Jerrett, A. R. / Forster, M. E. et al. | 2004
- FCT303
-
Functional Properties of Improved Glycinin and β‐nglycinin FractionsRickert, D. A. / Johnson, L. A. / Murphy, P. A. et al. | 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. et al. | 2004
- FCT320
-
Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and HistologyFoucat, L. / Taylor, R. G. / Labas, R. / Renou, J. P. et al. | 2004
- FCT328
-
Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline SolubilizationPÉREZ‐MATEOS, M. / Amato, P. M. / Lanier, T. C. et al. | 2004
- FCT334
-
Potential for β‐Cyclodextrin as Partial Fat Replacer in Low‐fat FoodsReineccius, T. A. / Reineccius, G. A. / Peppard, T. L. et al. | 2004
- FCT334
-
Potential for beta-Cyclodextrin as Partial Fat Replacer in Low-fat FoodsReineccius, T. A. / Reineccius, G. A. / Peppard, T. L. et al. | 2004
- FCT342
-
Symposium 1: Allergens, Allergens: The European ApproachCrevel, René et al. | 2004
- FCT345
-
Symposium 1: Allergens • Australia/New Zealand Approach to Food AllergensAbbott, P. et al. | 2004
- FEP1
-
Lipase‐mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic AcidOrtega, J. / LÓpez‐Hernandez, A. / Garcia, H. S. / Hill, C. G. Jr. et al. | 2004
- FEP7
-
Extraction Using Moderate Electric FieldsSENSOY, I. / SASTRY, S.K. et al. | 2004
- FEP14
-
Biodosimetry of Escherichia coli UV Inactivation in Model Juices with Regard to Dose Distribution in Annular UV ReactorsOUTCHMA, T. K / ARISI, B. P et al. | 2004
- FEP23
-
Water Plasticization and Crystallization of Lactose in Spray‐dried Lactose/Protein MixturesHAQUE, MD. KAMRUL / ROOS, Y. H. et al. | 2004
- FEP30
-
Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization ProcessesUAN, D. G / CHENG, M. / WANG, Y. / TANG, J. et al. | 2004
- FEP38
-
A Novel Approach to the Study of Bread Porous Structure: Phase‐contrast X‐Ray MicrotomographyFALCONE, P. M. / BAIANO, A. / ZANINI, F. / MANCINI, L. / TROMBA, G. / MONTANARI, F. / DEL NOBILE, M. A. et al. | 2004
- FEP44
-
Oscillatory Sorption Tests for Determining the Water‐transport Properties of Chitosan‐based Edible FilmsDEL NOBILE, M. A. / BUONOCORE, G. G. / CONTE, A. et al. | 2004
- FEP50
-
Water‐Insoluble, Whey Protein‐ based Microspheres Prepared by an All‐aqueous ProcessROSENBERG, M. / LEE, S. J. et al. | 2004
- fep59
-
Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie‐shaped ObjectNITIN, N. / KARWE, M. V. et al. | 2004
- FEP66
-
Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange ChromatographyTurhan, K. N. / Etzel, M. R. et al. | 2004
- fep66
-
Whey Protein Isolate and α‐Lactalbumin Recovery from Lactic Acid Whey Using Cation‐Exchange ChromatographyTurhan, K. N. / Etzel, M. R. et al. | 2004
- fep71
-
Ohmic Cooking of Processed Meats and its Effects on Product QualityPiette, G. / Buteau, M.L. / de Halleux, D. / Chiu, L. / Raymond, Y. / Ramaswamy, H.S. / Dostie, M. et al. | 2004
- FEP79
-
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. / RAKASH, V. P et al. | 2004
- FEP85
-
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging ApplicationsNOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. / NICOLAIS, L. et al. | 2004
- FEP91
-
Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMARABI, A. / DILAK, C. / SHAH, J. / SAGUY, I. S. et al. | 2004
- FEP97
-
Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. et al. | 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. et al. | 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 MethodsERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. / AURSAND, M. et al. | 2004
- FEP115
-
Studying Oil Absorption in Restructured Potato ChipsOUCHON, P. B / PYLE, D. L. et al. | 2004
- FEP123
-
Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella CheeseGraiver, N. G. / Zaritzky, N. E. / Califano, A. N. et al. | 2004
- FEP123
-
Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella CheeseGRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. et al. | 2004
- FEP129
-
Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based FilmsUSTUNOL, Z. / MERT, B. et al. | 2004
- FEP134
-
Inactivation of in Apple Juice by Radio Frequency Electric FieldsEVEKE, D. J. G / BRUNKHORST, C. et al. | 2004
- FEP134
-
Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric FieldsGeveke, D. J. / Brunkhorst, C. et al. | 2004
- FEP139
-
Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-delta-lactoneTay, S. L. / Perera, C. O. et al. | 2004
- FEP139
-
Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono‐δ‐lactoneTay, S. L. / Perera, CO. et al. | 2004
- FEP144
-
Sensory Preference and Discrimination of Wild‐caught and Cultured Yellow Perch (Perca flavescens)Delwiche, J. F. / Liggett, R. E. et al. | 2004
- FEP144
-
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) FilletsThorarinsdottir, K. A. / Gudmundsdottir, G. / Arason, S. / Thorkelsson, G. / Kristbergsson, K. et al. | 2004
- FEP153
-
The Use of High‐pressure Processing in the Production of Queso Fresco CheeseSandra, S. / Stanford, M. A. / Goddik, L. Meunier et al. | 2004
- FEP159
-
Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle ProcessingGuo, G. / Shelton, D. R. / Jackson, D. S. / Parkhurst, A. M. et al. | 2004
- FEP164
-
Optimization of Incorporation of Low‐molecular‐weight Cryoprotectants into Intact Fish MuscleGoeller, L. M. / Amato, P. M. / Farkas, B. E. / Green, D. P. / Lanier, T. C. / Kong, C. S. et al. | 2004
- FEP172
-
Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed GuavasPereira, L. M. / Rodrigues, A. C. C. / SARANTÓPOULOS, C. I. G. L. / Junqueira, V. C. A. / Cunha, R. L. / Hubinger, M. D. et al. | 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. et al. | 2004
- FEP183
-
Modeling of the Cod Desalting OperationBarat, J. M. / Rodríguez‐Barona, S. / Andrés, A. / Ibáñez, J. B. et al. | 2004
- FEP190
-
Characterization of Ice Crystals in Pork Muscle Formed by Pressure‐shift Freezing as Compared with Classical Freezing MethodsZhu, S. / le Bail, A. / Ramaswamy, H. S. / Chapleau, N. et al. | 2004
- FEP198
-
Effects of Salt‐curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked SalmonBirkeland, S. / Haarstad, I. / Bjerkeng, B. et al. | 2004
- FMS1
-
Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum StrawTÉLLEZ‐LUIS, S. J. / RAMÍREZ, J. A. / VÁZQUEZ, M. et al. | 2004
- FMS6
-
Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White AsparagusSIMÓN, A. / GONZÓLEZ‐FANDOS, E. / OBAR, V. T et al. | 2004
- FMS13
-
Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat ProductsHELM‐ARCHER, A. A. / KERTH, C. R. / JONES, W. R. / MCCASKEY, T. A. / CONNER, D. E. et al. | 2004
- FMS17
-
Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescensENOMOTO, K. et al. | 2004
- FMS23
-
Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded ApplesOKULL, D. O. / LABORDE, L. F. et al. | 2004
- FMS28
-
The Lactic Acid Bacteria Genome ProjectMILLS, D. A. et al. | 2004
- FMS30
-
A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut FermentationsBREIDT, F. JR. et al. | 2004
- FMS33
-
Olive Fermentation and Processing: Scientific and Technological ChallengesBRENES, M. et al. | 2004
- FMS35
-
Fermentation Microorganisms and Flavor Changes in Fermented FoodsMCFEETERS, R. F. et al. | 2004
- fms39
-
Effect of Sweet Humectants on Stability and Antimicrobial Action of SorbatesGliemmo, M.F. / Campos, C.A. / Gerschenson, L.N. et al. | 2004
- fms45
-
Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate MackerelFukami, K. / Funatsu, Y. / Kawasaki, K. / Watabe, S. et al. | 2004
- fms50
-
Shelf Life of Leafy Vegetables Treated with Natural Essential OilsPonce, A.G. / del Valle, C. / Roura, S.I. et al. | 2004
- FMS57
-
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDESAI, A. R. / POWELL, I. B. / SHAH, N. P. et al. | 2004
- FMS61
-
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant ActivityNEGI, P. S. / JAYAPRAKASHA, G. K. et al. | 2004
- FMS66
-
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. / LEE, TUNG‐CHING et al. | 2004
- FMS72
-
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNOVAK, J. S. / FRATAMICO, P. M. et al. | 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 gaminaraESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. et al. | 2004
- FMS85
-
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground BeefWU, V. C. H. / FUNG, D. Y. C. et al. | 2004
- FMS90
-
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh SeafoodENDOZA, T. F. M / WELT, B. A. / OTWELL, S. / TEIXEIRA, A. A. / KRISTONSSON, H. / BALABAN, M. O. et al. | 2004
- FMS97
-
Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground PorkMurphy, R. Y. / Beard, B. L. / Martin, E. M. / Duncan, L. K. / Marcy, J. A. et al. | 2004
- FMS102
-
Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple JuiceCeylan, E. / Fung, D. Y. C. / Sabah, J. R. et al. | 2004
- FMS107
-
Release of Nisin from Methylcellulose‐Hydroxypropyl Methylcellulose Film Formed on Low‐density Polyethylene FilmGrower, J. L. / Cooksey, K. / Getty, K. et al. | 2004
- FMS112
-
Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post‐cook PasteurizationMurphy, R. Y. / Davidson, M. A. / Marcy, J. A. et al. | 2004
- M117
-
Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa SeedsAriefdjohan, M.W. / Nelson, P.E. / Singh, R.K. / Bhunia, A.K. / Balasubramaniam, V.M. / Singh, N. et al. | 2004