Sulfite Formation in Isolated Soy Proteins (Englisch)
- Neue Suche nach: Boatright, W. L.
- Neue Suche nach: Lei, Q.
- Neue Suche nach: Stine, C. J.
- Neue Suche nach: Boatright, W. L.
- Neue Suche nach: Lei, Q.
- Neue Suche nach: Stine, C. J.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
71
, 3
;
C115-C119
;
2006
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Sulfite Formation in Isolated Soy Proteins
-
Beteiligte:
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 71, 3 ; C115-C119
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2006
-
Format / Umfang:C115-C119
-
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 71, Ausgabe 3
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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.
- C109
-
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)Wills, Todd M. / Dewitt, Christina A. Mireles / Sigfusson, Halldor / Bellmer, Danielle et al. | 2006
- C115
-
Sulfite Formation in Isolated Soy ProteinsBoatright, William L / Lei, Qiingxin / Stine, Charles J. et al. | 2006
- C120
-
Utilization of Lactoferrin as an Iron‐Stabilizer for Soybean and Fish OilShiota, Makoto / Uchida, Toshiaki / Oda, Taishi / Kawakami, Hiroshi et al. | 2006
- C124
-
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus MuscleKong, Baohua / Diao, Xinping / Xiong, Youling L. et al. | 2006
- C130
-
Effect of High Dietary Vitamin E on Lipid Stability of Oven‐cooked and Hot‐smoked Trout FilletsJittinandana, Sitima / Kenney, P. Brett / Slider, Susan D. / Hankins, Joseph A. et al. | 2006
- C137
-
Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction ProceduresL'hocine, Lamia / Boye, Joyce Irene / Arcand, Yves et al. | 2006
- C146
-
Volatile Compounds in Fermented and Acid‐hydrolyzed Soy SaucesLee, S.M. / Seo, B.C. / Kim, Young‐Suk et al. | 2006
- C157
-
Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey PowdersSithole, Rhoda / McDaniel, Mina R. / Goddik, Lisbeth Meunier et al. | 2006
- C164
-
Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model RatsKodera, T. / Nio, N. et al. | 2006
- C164
-
Identification of an Angiotensin I‐converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model RatsKodera, Tomohiro / Nio, Noriki et al. | 2006
- C174
-
Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and NisinLi, Bin / Peng, Jinli / Yie, Xiao / Xie, Bijun et al. | 2006
- C179
-
An Aqueous High‐Performance Liquid Chromatographic Procedure for the Determination of 5‐Hydroxymethylfurfural in Honey and Other Sugar‐containing MaterialsRisner, Charles H. / Kiser, Melissa J. / Dube, Michael F. et al. | 2006
- C185
-
A >or=100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-CysteineBoatright, W. L. / Lu, G. et al. | 2006
- C185
-
A ≥ 100000‐MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L‐CysteineBoatright, William L. / Lu, Guiping et al. | 2006
- C190
-
Species Identification and PCR‐RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) ProductsAkasaki, Tetsuya / Yanagimoto, Takashi / Yamakami, Kaoru / Tomonaga, Hirosuke / Sato, Soei et al. | 2006
- C196
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Identification of Cross‐linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken MyofibrilsOoizumi, Tooru / Xiong, Youling L. et al. | 2006
- C200
-
Effects of Reducing Agent Concentration on Soy Protein Fractionation and FunctionalityDeak, Nicolas A. / Murphy, Patricia A. / Johnson, Lawrence A. et al. | 2006
- C209
-
Effect of Alkali Dipping on Dough and Final Product QualityYao, Ni / Owusu‐Apenten, Richard / Zhu, L. / Seetharaman, Koushik et al. | 2006
- C216
-
Influence of Cooking Rate, Endpoint Temperature, Post‐cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesRyan, Suzanne M. / Seyfert, Mark / Hunt, Melvin C. / Mancini, Richard A. et al. | 2006
- C222
-
Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the DarkChung, Jiesang / Lee, Yoosung / Choe, Eunok et al. | 2006
- C227
-
Frozen Stability of Fish Protein Isolate Under Various Storage ConditionsThawornchinsombut, Supawan / Park, Jae W. et al. | 2006
- C233
-
Effect of Antioxidants and Cooking on Stability of n‐3 Fatty Acids in Fortified Meat ProductsLee, Seok / Hernandez, Pilar / Djordjevic, Darinka / Faraji, Habibollah / Hollender, Ruth / Faustman, Cameron / Decker, Eric A. et al. | 2006
- E119
-
Properties of Chitosan Films as a Function of pH and Solvent TypeKim, Ki Myong / Son, Jeong Hwa / Kim, Sung‐Koo / Weller, Curtis L. / Hanna, Milford A. et al. | 2006
- E125
-
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum PulseMartinez-Monteagudo, S. I. / Salais-Fierro, F. / Perez-Carrillo, J. R. / Valdez-Fragoso, A. / Welti-Chanes, J. / Mujica-Paz, H. et al. | 2006
- E125
-
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum PulseMartínez‐Monteagudo, Sergio I. / Salais‐Fierro, Fabiola / Perez‐Carrillo, J.R. / Valdez‐Fragoso, Aurora / Welti‐Chanes, Jorge / Müjica‐Paz, Hugo et al. | 2006
- E132
-
Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift ProcessingKristinsson, Hordur G. / Ingadottir, Bergros et al. | 2006
- E142
-
Characterization of Apple Juice Foams for Foam‐mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, Narindra / Genovese, Diego B. / Ratti, Cristina et al. | 2006
- E152
-
Whey Protein‐Sucrose Coating Gloss and Integrity Stabilization by Crystallization InhibitorsDangaran, Kirsten L. / Renner‐Nantz, Jody / Krochta, John M. et al. | 2006
- E158
-
Thermorheological Characteristics of Soybean Protein IsolateAhmed, Jasim / Ramaswamy, Hosahalli S. / Alli, Inteaz et al. | 2006
- E164
-
Pasteurization of Beer by a Continuous Dense‐phase CO2 SystemDagan, Gillian F. / Balaban, Murat O. et al. | 2006
- M83
-
Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on LettuceYuk, Hyun‐Gyun / Yoo, Mee‐Young / Yoon, Jae‐Won / Moon, Kwang‐Deog / Marshall, Douglas L. / Oh, Deog‐Hwan et al. | 2006
- M88
-
Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric FieldAmiali, Malek / Ngadi, Michael O. / Smith, James P. / Raghavan, Vijaya G. S. et al. | 2006
- M95
-
The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and StrawberryYuk, Hyun‐Gyun / Bartz, Jerry A. / Schneider, Keith R. et al. | 2006
- M100
-
Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor DetectionZhang, Shuqing / Huang, Tung‐Shi / Bridgman, Roger / Weese, Jean et al. | 2006
- M105
-
Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile BiosynthesisFan, Lihua / Song, Jun / Beaudry, Randolph M. / HILDEBRAND, PAUL D. et al. | 2006
- M110
-
Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High‐pressure Processing at Elevated TemperaturesPatazca, Eduardo / Koutchma, Tatiana / Ramaswamy, Hosahalli S. et al. | 2006
- M117
-
Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and LarvaeSherman, Ronald A. / Goth, Kerstin / Sherman, Julie / Tran, Marie / Ng, David et al. | 2006
- M121
-
Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKDDixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar / Singh, Lokendra et al. | 2006
- R23
-
Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A ReviewO'Bryan, Corliss A. / Crandall, Philip G. / Martin, Elizabeth M. / Griffis, Carl L. / Johnson, Michael G. et al. | 2006
- S193
-
Relationships between Odorant Concentration and Aroma IntensityKamadia, V.V. / Yoon, Youngmo / Schilling, Mark W. / Marshall, Douglas L. et al. | 2006
- S198
-
Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory QualityHajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. / Sharma, Arun / Bandekar, Jayant R. et al. | 2006
- S204
-
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta‘Ananasnaya’) as Affected by Harvest Maturity and StorageFisk, Connie L. / McDaniel, Mina R. / Strik, Bernadine C. / Zhao, Yanyun et al. | 2006
- S211
-
Bitterness of Soy Extracts Containing Isoflavones and SaponinsAldin, Erica / Reitmeier, Heryll Ann / Murphy, Patricia et al. | 2006
- S216
-
Inhibition of Browning on Fresh‐cut Pear Wedges by Natural CompoundsOms‐Oliu, Gemma / Aguiló‐Aguayo, Ingrid / Martín‐Belloso, Olga et al. | 2006
- S225
-
Effect of Microencapsulation of Dietary Oil on Postprandial LipemiaTuomasjukka, Saska / Kallio, Heikki / Forssell, Pirkko et al. | 2006
- S231
-
Angiotensin I‐Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal TractLo, Wendy M.Y. / Farnworth, Edward R. / Li‐Chan, Eunice C.Y. et al. | 2006
- S238
-
Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak ChipsGóamez, Maria Lourdes Morales / Bellido, Benita Benítez / Tesfaye, Wendu / Fernandez, Raquel María Callejón / Valencia, Deboravillano / Fernandez‐Pachón, Maria Soledad / García‐Parrilla, Mariadel Carmen / González, Ana María Troncoso et al. | 2006
- S243
-
Rheological Properties of Tomato‐based Products after Thermal and High‐pressure TreatmentVerlent, Isabel / Hendrickx, Marc / Rovere, Pierpaolo / Moldenaers, Paula / Loey, Ann Van et al. | 2006
- S249
-
Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit PureesLeheska, Jennifer M. / Boyce, Janice / Brooks, J.C. / Hoover, Linda C. / Thompson, Leslie D. / Miller, Mark F. et al. | 2006
- S253
-
Coffee Antioxidant Properties: Effects of Milk Addition and Processing ConditionsDupas, Coralie J. / Marsset‐Baglieri, Agnès C. / Ordonaud, Claire S. / Ducept, Fabrice M. G. / Maillard, Marie‐Noëlle et al. | 2006
- S259
-
The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsBallard, Tameshia S. / Mallikarjunan, Parameswarakumar et al. | 2006
- S265
-
Flavor Fade in Peanuts During Short‐term StorageWilliams, Jodi E / Duncan, Susan E. / Williams, Robert C. / Mallikarjunan, Kumar / Eigel, William N. III / O'Keefe, Sean F. et al. | 2006
- S270
-
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 ^oCRivera, J. R. E. / Stone, M. B. / Stushnoff, C. / Pilon-Smits, E. / Kendall, P. A. et al. | 2006
- S270
-
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°CRivera, Juan R. Esparza / Stone, Martha B. / Stushnoff, Cecil / Pilon‐Smits, Elizabeth / Kendall, Patricia A. et al. | 2006
- S277
-
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy SaucesLioe, Hanifah Nuryani / Takara, Kensaku / Yasuda, Masaaki et al. | 2006
- S284
-
Analysis of Early Lipid Oxidation in Salmon Pate with Cod Liver Oil and AntioxidantsOlsen, E. / Veberg, A. / Vogt, G. / Tomic, O. / Kirkhus, B. / Ekeberg, D. / Nilsson, A. et al. | 2006
- S284
-
Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and AntioxidantsOlsen, Elisabeth / Veberg, Annette / Vogt, Gjermund / Tomic, Oliver / Kirkhus, Bente / Ekeberg, Dag / Nilsson, Astrid et al. | 2006
- S293
-
The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin‐induced Diabetic RatsLee, Syng‐Ook / Chung, Shin‐Kyo / Lee, Io‐Seon et al. | 2006
- S299
-
Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability FilmsRapisarda, Paolo / Caggia, Cinzia / Lanza, Carmela M. / Bellomo, Santina E. / Pannuzzo, Paolo / Restuccia, Cristina et al. | 2006
- S307
-
Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh‐Cut CantaloupeEswaranandam, Satchithanandam / Hettiarachchy, Navam S. / Meullenet, Jean‐Francois et al. | 2006
-
Editorial| 2006
-
C Food Chemistry and Toxicology - Effect of Alkali Dipping on Dough and Final Product QualityYao, Ni et al. | 2006
-
M Food Microbiology and Safety - Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on LettuceYuk, Hyun-Gyun et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic RatsLee, S.-O. et al. | 2006
-
C Food Chemistry and Toxicology - Frozen Stability of Fish Protein Isolate Under Various Storage ConditionsThawornchinsombut, Supawan et al. | 2006
-
E Food Engineering and Physical Properties - Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum PulseMartinez-Monteagudo, Sergio I. et al. | 2006
-
E Food Engineering and Physical Properties - Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, Narindra et al. | 2006
-
E Food Engineering and Physical Properties - Thermorheological Characteristics of Soybean Protein IsolateAhmed, J. et al. | 2006
-
E Food Engineering and Physical Properties - Pasteurization of Beer by a Continuous Dense-phase CO2 SystemDagan, Gillian F. et al. | 2006
-
M Food Microbiology and Safety - Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated TemperaturesPatazca, Eduardo et al. | 2006
-
M Food Microbiology and Safety - Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and LarvaeSherman, Ronald A. et al. | 2006
-
C Food Chemistry and Toxicology - Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the DarkChung, Jiesang et al. | 2006
-
C Food Chemistry and Toxicology - Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish OilShiota, Makoto et al. | 2006
-
M Food Microbiology and Safety - Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKDDixit, Aparna et al. | 2006
-
C Food Chemistry and Toxicology - Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat ProductsLee, Seok et al. | 2006
-
E Food Engineering and Physical Properties - Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift ProcessingKristinsson, H.G. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory QualityHajare, Sachin N. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Bitterness of Soy Extracts Containing Isoflavones and SaponinsAldin, Erica et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Rheological Properties of Tomato-based Products after Thermal and High-pressure TreatmentVerlent, Isabel et al. | 2006
-
Subject Index| 2006
-
R Concise Reviews-Hypotheses in Food Science - Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A ReviewO'Bryan, C.A. et al. | 2006
-
C Food Chemistry and Toxicology - Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout FilletsJittinandana, Sitima et al. | 2006
-
C Food Chemistry and Toxicology - Volatile Compounds in Fermented and Acid-hydrolyzed Soy SaucesLee, S.M. et al. | 2006
-
C Food Chemistry and Toxicology - Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model RatsKodera, Tomohiro et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh Cut CantaloupeEswaranandam, S. et al. | 2006
-
M Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric FieldAmiali, Malek et al. | 2006
-
M Food Microbiology and Safety - Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor DetectionZhang, Shuqing et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Coffee Antioxidant Properties: Effects of Milk Addition and Processing ConditionsDupas, Coralie J. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy SaucesLioe, Hanifah Nuryani et al. | 2006
-
Author Index| 2006
-
Page Charge Notice| 2006
-
Industrial Application Briefs| 2006
-
S Sensory and Nutritive Qualitites of Food - Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability FilmsRapisarda, Paolo et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Relationships between Odorant Concentration and Aroma IntensityKamadia, V.V. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal TractLo, Wendy M.Y. et al. | 2006
-
C Food Chemistry and Toxicology - An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar- containing MaterialsRisner, Charles H. et al. | 2006
-
C Food Chemistry and Toxicology - A >= 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-CysteineBoatright, William L. et al. | 2006
-
C Food Chemistry and Toxicology - Effects of Reducing Agent Concentration on Soy Protein Fractionation and FunctionalityDeak, Nicolas A. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 (degree)CRivera, Juan R.Esparza et al. | 2006
-
C Food Chemistry and Toxicology - Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction ProceduresL'hocine, Lamia et al. | 2006
-
E Food Engineering and Physical Properties - Properties of Chitosan Films as a Function of pH and Solvent TypeKim, Ki Myong et al. | 2006
-
E Food Engineering and Physical Properties - Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization InhibitorsDangaran, Kirsten L. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effect of Microencapsulation of Dietary Oil on Postprandial LipemiaTuomasjukka, S. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsBallard, T.S. et al. | 2006
-
C Food Chemistry and Toxicology - Sulfite Formation in Isolated Soy ProteinsBoatright, William L. et al. | 2006
-
C Food Chemistry and Toxicology - Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus MuscleKong, Baohua et al. | 2006
-
C Food Chemistry and Toxicology - Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) ProductsAkasaki, Tetsuya et al. | 2006
-
C Food Chemistry and Toxicology - Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesRyan, Suzanne M. et al. | 2006
-
M Food Microbiology and Safety - The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and StrawberryYuk, Hyun-Gyun et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Inhibition of Browning on Fresh-cut Pear Wedges by Natural CompoundsOms-Oliu, Gemma et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and AntioxidantsOlsen, Elisabeth et al. | 2006
-
C Food Chemistry and Toxicology - Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)Wills, Todd M. et al. | 2006
-
C Food Chemistry and Toxicology - Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken MyofibrilsOoizumi, Tooru et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta 'Ananasnaya') as Affected by Harvest Maturity and StorageFisk, Connie L. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak ChipsGomez, M.L.Morales et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit PureesLeheska, Jennifer M. et al. | 2006
-
JFS Masthead| 2006
-
C Food Chemistry and Toxicology - Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey PowdersSithole, Rhoda et al. | 2006
-
C Food Chemistry and Toxicology - Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and NisinLi, B. et al. | 2006
-
M Food Microbiology and Safety - Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile BiosynthesisFan, Lihua et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Flavor Fade in Peanuts During Short-term StorageWilliams, J.P. et al. | 2006