Plenary Lecture 6: Emerging Food Technology and World Health (Englisch)
- Neue Suche nach: Schneeman, B. O.
- Neue Suche nach: Schneeman, B. O.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 4
;
CRH123-126
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Plenary Lecture 6: Emerging Food Technology and World Health
-
Beteiligte:Schneeman, B. O. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 4 ; CRH123-126
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2004
-
Format / Umfang:CRH123-126
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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-
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-
Sensory and Nutritive Qualities of food (SNQ) - Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato FlourGreene, J.L. et al. | 2004
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-
Sensory and Nutritive Qualities of food (SNQ) - Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand EvaluationSandra, S. et al. | 2004
-
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-
Food Chemistry and Toxicology (FCT) - Changes in Volatile Sulfur Compounds in Strawberry Puree during HeatingSchulbach, K.F. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - 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. et al. | 2004
-
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Page Charge Notice| 2004
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Food Engineering and Physical Properties (FEP) - Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing MethodsZhu, S. et al. | 2004
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Author Index| 2004
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Industrial Application Briefs| 2004
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-
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-
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-
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-
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-
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-
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-
Food Chemistry and Toxicology (FCT) - Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and HistologyFoucat, L. et al. | 2004
-
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-
Food Engineering and Physical Properties (FEP) - Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) FilletsThorarinsdottir, K.A. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish MuscleGoeller, L.M. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - Modeling of the Cod Desalting OperationBarat, J.M. et al. | 2004
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From the Editor-in-Chief| 2004
-
Food Microbiology and Safety (FMS) - Release of Nisin from Methylcellulose-Hydroxypropyl Methylcellulose Film Formed on Low-density Polyethylene FilmGrower, J.L. et al. | 2004
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-
Food Microbiology and Safety (FMS) - Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground PorkMurphy, R.Y. et al. | 2004
-
Food Microbiology and Safety (FMS) - Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple JuiceCeylan, E. et al. | 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Plenary Lecture 6: Emerging Food Technology and World HealthSchneeman, B.O. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Characterization of Bostrycoidin: An Analytical Analog of ZearalenoneSmith, J.S. et al. | 2004
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Food Chemistry and Toxicology (FCT) - Maillard Browning in Ethanolic SolutionShen, S.-C. et al. | 2004
-
Food Engineering and Physical Properties (FEP) - The Use of High-pressure Processing in the Production of Queso Fresco CheeseSandra, S. et al. | 2004
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Subject Index| 2004
-
Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Symposium 5: Integrated Food Systems for Food Security in a Changing World Environment - SY 5-3: Nestlé's Efforts towards Sustainable Agriculture and SAI, the Sustainable Agriculture Initiative of the International Food IndustryJöhr, H. et al. | 2004
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Food Chemistry and Toxicology (FCT) - Polyphenolic Composition of Marion and Evergreen BlackberriesSiriwoharn, T. et al. | 2004
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Sensory and Nutritive Qualities of food (SNQ) - Utilization of Dried Apple Pomace as a Press Aid to Improve the Quality of Strawberry, Raspberry, and Blueberry JuicesRoberts, J.S. et al. | 2004
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Concise Reviews-Hypotheses in Food Science (CRH) - Continued Proceedings of the IUFoST-IFT 12th World Congress on Food Science and Technology - Symposium 5: Integrated Food Systems for Food Security in a Changing World Environment - SY 5-1: Integrated Food Systems and the Urbanization of Asia and AfricaHulse, J.H. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous SolutionYang, R.-J. et al. | 2004
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Food Chemistry and Toxicology (FCT) - Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal StarchesLai, L.N. et al. | 2004
-
Food Chemistry and Toxicology (FCT) - The Effect of Barley b-Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsSymons, L.J. et al. | 2004
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Food Chemistry and Toxicology (FCT) - Potential for b-Cyclodextrin as Partial Fat Replacer in Low-fat FoodsReineccius, T.A. et al. | 2004
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JFS Masthead| 2004
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Food Engineering and Physical Properties (FEP) - Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked SalmonBirkeland, S. et al. | 2004
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Sensory and Nutritive Qualities of food (SNQ) - Quality of Shredded, Packaged Carrots as Affected by Different Washing TreatmentsKlaiber, R.G. et al. | 2004