Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments (Englisch)
- Neue Suche nach: Chen, L.
- Neue Suche nach: Ingham, B. H.
- Neue Suche nach: Ingham, S. C.
- Neue Suche nach: Chen, L.
- Neue Suche nach: Ingham, B. H.
- Neue Suche nach: Ingham, S. C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 8
;
C669-C675
;
2005
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments
-
Beteiligte:
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 8 ; C669-C675
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2005
-
Format / Umfang:C669-C675
-
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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E: Food Engineering and Physical Properties - Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero TemperaturesCalligaris, S. et al. | 2004
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-
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-
E: Food Engineering and Physical Properties - Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)Oliveira, A.C.M. et al. | 2004
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Page Charge Notice| 2004
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-
E: Food Engineering and Physical Properties - Model of the Inactivation of Bacterial Spores by Moist Heat and High PressureRodriguez, A.C. et al. | 2004
-
M: Food Microbiology and Safety - Characterization of Pasteurized Fluid Milk Shelf-life AttributesFromm, H.I. et al. | 2004
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S: Sensory and Nutritive Qualities of Food - Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef PattiesChae, S.H. et al. | 2004
-
E: Food Engineering and Physical Properties - Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum FryingGranda, C. et al. | 2004
-
E: Food Engineering and Physical Properties - Treatment of Grape Juice by Osmotic EvaporationVersari, A. et al. | 2004
-
Letters to the Editor| 2004
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M: Food Microbiology and Safety - Morphological Changes in Autolytic Wine Yeast during Aging in Two Model SystemsMartinez-Rodriguez, A.J. et al. | 2004
-
C: Food Chemistry and Toxicology - Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash TreatmentsChen, L. et al. | 2004
-
C: Food Chemistry and Toxicology - Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderLee, J.H. et al. | 2004
-
C: Food Chemistry and Toxicology - Volatile Component Analysis of Commercially Milled Head and Broken RiceMonsoor, M.A. et al. | 2004
-
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-
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-
M: Food Microbiology and Safety - Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality AnalysesEvrendilek, G.A. et al. | 2004
-
Subject Index| 2004
-
C: Food Chemistry and Toxicology - Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance BiosensorLu, Y. et al. | 2004
-
C: Food Chemistry and Toxicology - Classification of Fresh and Frozen-thawed Fish by Near-infrared SpectroscopyUddin, M. et al. | 2004
-
E: Food Engineering and Physical Properties - Water Sorption and Plasticization Behavior of Spray-dried Lactose-Protein MixturesHaque, M.K. et al. | 2004
-
C: Food Chemistry and Toxicology - Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesGbogouri, G.A. et al. | 2004
-
C: Food Chemistry and Toxicology - Purification of Polyphenoloxidase from the Purple-fleshed Potato (Solanum tuberosum Jasim) and its Secondary StructureJang, J. et al. | 2004
-
C: Food Chemistry and Toxicology - Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange JuiceFan, X. et al. | 2004
-
C: Food Chemistry and Toxicology - Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic PsychrotrophsOuattara, G.C. et al. | 2004
-
M: Food Microbiology and Safety - Malolactic Activity of Lactic Acid Bacteria during Sauerkraut FermentationJohanningsmeier, S.D. et al. | 2004
-
S: Sensory and Nutritive Qualities of Food - The Compounds Contributing to the Greenness of Green TeaWang, L.-F. et al. | 2004
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C: Food Chemistry and Toxicology - Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified AtmospheresJohn, L. et al. | 2004
-
E: Food Engineering and Physical Properties - Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein IsolateLuo, Y.K. et al. | 2004
-
E: Food Engineering and Physical Properties - Production of Salmon Oil from Filleting Byproducts -- Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty AcidsSkåra, T. et al. | 2004