Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion (Englisch)
- Neue Suche nach: Franssen, L. R.
- Neue Suche nach: Rumsey, T. R.
- Neue Suche nach: Krochta, J. M.
- Neue Suche nach: Franssen, L. R.
- Neue Suche nach: Rumsey, T. R.
- Neue Suche nach: Krochta, J. M.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 5
;
C347-C350
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion
-
Beteiligte:
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 5 ; C347-C350
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Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2004
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Format / Umfang:C347-C350
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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
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Klassifikation:
DDC: 664 -
Datenquelle:
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- 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 omega-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 ω‐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
-
Anthocyanin Pigments—Bioactivity and Coloring PropertiesWrolstad, R.E. 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
- C422
-
Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
- C422
-
IUFoST Symposium 12: • Chlorophyll as a Color and Functional IngredientHumphrey, A. M. 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 Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, S. Y. et al. | 2004
- E224
-
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food ProductsO, SIMON Y. H 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
-
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
- E251
-
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
- E255
-
Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E255
-
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and SafetyDennis, C. 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
- 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
- M121
-
Empirical Distribution Models for Escherichia coli 57:H7 in Ground Beef Produced by a Mid‐size Commercial GrinderFlores, R.A. / Tewart, T. E. S et al. | 2004
- M121
-
Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial GrinderFlores, R. A. / Stewart, T. E. et al. | 2004
- M127
-
Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout SeedsPao, S. / Rolph, S.P. / Westbrook, E.W. / Shen, H. et al. | 2004
- M131
-
Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean SeedsReyes‐ramírez, A. / Escudero‐Abarca, B.I. / Aguilar‐Uscanga, G. / Hayward‐Jones, P.M. / Barboza‐Corona, J. Eleazar et al. | 2004
- M135
-
Probiotics—Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
- M135
-
IUFoST: Symposium 7: Future Aspects of Probiotics in Health: Probiotics-Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
- M137
-
Human Studies on Probiotics: What Is Scientifically ProvenSalminen, S. / Gueimonde, M. et al. | 2004
- M137
-
IUFoST: Symposium 7: • Human Studies on Probiotics: What is Scientifically ProvenSalminen, S. / Gueimonde, M. et al. | 2004
- M141
-
IUFoST: Symposium 7: • From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G. R. et al. | 2004
- M141
-
From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G.R. et al. | 2004
- R139
-
Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread MakersFrench, S.J. / Perchonok, M.H. et al. | 2004
- R143
-
IUFoST Symposium 9: Functional Foods-Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.AFalk, M. et al. | 2004
- R143
-
The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.Falk, M. et al. | 2004
- R146
-
Functional Foods: Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
- R146
-
IUFoST Symposium 9: • Functional Foods-Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
- R150
-
Globalization, Food, and Nutrition: Contribution to a DebateLajolo, F.M. / Filho, J.M. et al. | 2004
- R151
-
Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
- R152
-
IUFoST Plenary Lecture 3: • Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho| 2004
- R152
-
Summary: Plenary Lecture 3 Discussion SessionLund, Daryl / Black, Richard / Ohlsson, Thomas / Filho, Jorge Mancini et al. | 2004
- S193
-
Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium SorbateYulianti, F. / Reitmeier, C.A. / Boylston, T.D. et al. | 2004
- S198
-
Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityProst, C. / Hallier, A. / Cardinal, M. / Serot, T. / Courcoux, P. et al. | 2004
-
IUFoST Plenary Lecture 3: • Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
-
C Food Chemistry and Toxicology - Optimization of Extraction Conditions for Pollock Skin GelatinZhou, P. et al. | 2004
-
E Food Engineering and Physical Properties - A Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, Simon Y. et al. | 2004
-
E Food Engineering and Physical Properties - 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
-
C Food Chemistry and Toxicology - Foaming and Interfacial Properties of Polymerized Whey Protein IsolateDavis, J.P. et al. | 2004
-
Industrial Application Briefs| 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization: A European ProspectiveOhlsson, T. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium SorbateYulianti, F. et al. | 2004
-
C Food Chemistry and Toxicology - Selective Proteolysis of the Glycinin and b-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal ExtractsJeong, S.-M. et al. | 2004
-
M Food Microbiology and Safety - Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa SeedsAriefdjohan, M.W. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Overcoming Barriers to Globalization -- Globalization, Food, and Nutrition: Contribution to a DebateLajolo, F.M. et al. | 2004
-
C Food Chemistry and Toxicology - Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. et al. | 2004
-
C Food Chemistry and Toxicology - Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation-induced HydrocarbonsChung, H.-W. et al. | 2004
-
C Food Chemistry and Toxicology - Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence DetectionGomis, D.B. et al. | 2004
-
Page Charge Notice| 2004
-
R Concise Reviews-Hypotheses in Food Science - Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread MakersFrench, S.J. et al. | 2004
-
C Food Chemistry and Toxicology - Correlation between Moisture and Water Activity of Honeys Harvested in Different YearsGavia, M.M. et al. | 2004
-
E Food Engineering and Physical Properties - Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single-screw ExtruderWang, L.J. et al. | 2004
-
E Food Engineering and Physical Properties - Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg AlbumenLau, K. et al. | 2004
-
Subject Index| 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - Future Aspects of Probiotics in Health: Probiotics -- Immunomodulatory Potential Against Allergic DiseaseIsolauri, E. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Effect of Storage Time on Raw Sardine (Sardina pilchardus) Flavor and Aroma QualityProst, C. et al. | 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - Human Studies on Probiotics: What is Scientifically ProvenSalminen, S. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray MicrotomographyFalcone, P.M. et al. | 2004
-
JFS Masthead| 2004
-
C Food Chemistry and Toxicology - Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat ProductsPrabhu, G.A. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the DarkLee, J. et al. | 2004
-
Author Index| 2004
-
E Food Engineering and Physical Properties - Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingSila, D.N. et al. | 2004
-
E Food Engineering and Physical Properties - IUFoST: Symposium 8 - Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
-
M Food Microbiology and Safety - Empirical Distribution Models for Escherichia coli O157:H7 in Ground Beef Produced by a Mid-size Commercial GrinderFlores, R.A. et al. | 2004
-
M Food Microbiology and Safety - Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout SeedsPao, S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Safety and Efficacy: The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.Falk, M. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 9 - Functional Foods -- Their Role in Health Promotion and Disease PreventionShahidi, F. et al. | 2004
-
IUFoST Plenary Lecture 3: Overcoming Barriers to Globalization-Globalization, Food and Nutrition: Contribution to a DebateLajolo, F. M. / Filho, J. M. et al. | 2004
-
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
-
E Food Engineering and Physical Properties - IUFoST: Symposium 3 Part 2 - The Food Chain: Food Processing and Food Safety -- Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa-Cánovas, G.V. et al. | 2004
-
IMPORTANT NOTICE from the Managing Editor| 2004
-
C Food Chemistry and Toxicology - Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin DiffusionFranssen, L.R. et al. | 2004
-
C Food Chemistry and Toxicology - Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) LeavesQuezada, N. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast RollZhu, M.J. et al. | 2004
-
C Food Chemistry and Toxicology - IUFoST Symposium 12 - Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments -- Bioactivity and Coloring PropertiesWrolstad, R.E. et al. | 2004
-
M Food Microbiology and Safety - Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean SeedsReyes-Ramírez, A. et al. | 2004
-
M Food Microbiology and Safety - IUFoST: Symposium 7 - From Probiotics to Prebiotics and a Healthy Digestive SystemGibson, G.R. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Plenary Lecture 3 - Summary: Plenary Lecture 3 Discussion Session. Session Chair: Daryl Lund; Lecturer: Richard Black; Discussants: Thomas Ohlsson and Jorge Mancini Filho| 2004
-
C Food Chemistry and Toxicology - Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential w-3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. et al. | 2004