Elucidating Factors Affecting Floatation of Fish Ball (Ohne Sprachangabe)

In: Journal of food science : JFS   ;  71 ,  6  ;  2006
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Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins
Zhou, Peng / Mulvaney, Steven J. / Regenstein, Joe M. | 2006
Trans Fatty Acid Content of Selected Foods in an African‐American Community
Huang, Z. / Wang, B. / Pace, R.D. / Oh, J.‐H. | 2006
HPLC Analysis of Catechins, Theaflavins, and Alkaloids in Commercial Teas and Green Tea Dietary Supplements: Comparison of Water and 80% Ethanol/Water Extracts
Friedman, Mendel / Levin, Carol E. / Choi, Suk‐Hyun / Kozukue, Etsuko / Kozukue, Nobuyuki | 2006
A Continuous High‐Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange Juice
Kincal, D. / Hill, W.S. / Balaban, M. / Portier, K.M. / Sims, C.A. / Wei, C.I. / Marshall, M.R. | 2006
Assessment of Kavalactones in Kava Beverage Products and Aqueous Infusions
Jhoo, J.‐W. / Freeman, J. P. / Ang, C. Y. W. / Mihalov, J. J. | 2006
Characteristics of Sodium Caseinate‐ and Soy Protein Isolate‐Stabilized Emulsion‐Gels Formed by Microbial Transglutaminase
Lee, Hyun A. / Choi, Seung J. / Moon, Tae W. | 2006
Solubilization of Myofibrils and Inhibition of Autolysis of Squid Mantle Muscle by Sodium Citrate
Kuwahara, K. / Osako, K. / Okamoto, A. / Konno, K. | 2006
Plasticization of Pea Starch Films with Monosaccharides and Polyols
Zhang, Yachuan / Han, J. H. | 2006
New Kinetic Approach to the Evolution of Polygalacturonase (EC Activity in a Commercial Enzyme Preparation Under Pulsed Electric Fields
Giner‐Seguí, J. / Bailo‐Ballarín, E. / Gorinstein, S. / Martín‐Belloso, O. | 2006
Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces
Lin, S.‐Y. / Krochta, J.M. | 2006
Tenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective Tissue
Ichinoseki, S. / Nishiumi, T. / Suzuki, A. | 2006
Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave–Convective and Convective Hot Air Dehydration
Gowen, A.A. / Abu‐Ghannam, N. / Frias, J.M. / Barat, J.M. / Andres, A.M. / Oliveira, J.C. | 2006
Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions
Han, J.H. / Seo, G.H. / Park, I.M. / Kim, G.N. / Lee, D.S. | 2006
Elucidating Factors Affecting Floatation of Fish Ball
Kok, T.N. / Park, J.W. | 2006
Effect of Oil and Sugar Contents on the Surface of Dehulled‐Roasted Sesame Seeds on Adhesion Between the Seeds
Takenaka, Nakako / Ogata, Kenji / Yabe, Tomio / Yamauchi, Ryo / Kato, Koji | 2006
Functional Characterization of Steam Jet-Cooked beta-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters
Lee, S. / Inglett, G. E. | 2006
Functional Characterization of Steam Jet‐Cooked β‐Glucan‐Rich Barley Flour as an Oil Barrier in Frying Batters
Lee, Suyong / Inglett, George E. | 2006
Production of beta-Cryptoxanthin, a Provitamin-A Precursor, by Flavobacterium Lutescens
Serrato-Joya, O. / Jimenez-Islas, H. / Botello-Alvarez, E. / Rico-Martinez, R. / Navarrete-Bolanos, J. L. | 2006
Production of β‐Cryptoxanthin, a Provitamin‐A Precursor, by Flavobacterium Lutescens
Serrato‐Joya, O. / Jiménez‐Islas, H. / Botello‐Álvarez, E. / Rico‐Martínez, R. / Navarrete‐Bolaños, J.L. | 2006
Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 °C
Kong, Baohua / Xiong, Youling L. / Fang, Caodi / Thompson, Kenneth R. / Metts, Linda S. / Muzinic, Laura A. / Webster, Carl D. | 2006
Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 ^oC
Kong, B. / Xiong, Y. L. / Fang, C. / Thompson, K. R. / Metts, L. S. / Muzinic, L. A. / Webster, C. D. | 2006
Keyword Index—this issue
| 2006
Recognizing Top JFS Papers
Lund, Daryl | 2006
New, Improved Journal Services
Ferguson, Amanda | 2006
Microbial Decontamination of Tea (Camellia sinensis) by Gamma Radiation
Mishra, B.B. / Gautam, S. / Sharma, A. | 2006
Development of a Predictive Model for Spoilage of Cooked Cured Meat Products and Its Validation Under Constant and Dynamic Temperature Storage Conditions
Mataragas, M. / Drosinos, E.H. / Vaidanis, A. / Metaxopoulos, I. | 2006
Effects of Ultrasound, Irradiation, and Acidic Electrolyzed Water on Germination of Alfalfa and Broccoli Seeds and Escherichia coli O157:H7
Kim, Hyun Jung / Feng, Hao / Kushad, Mosbah M. / Fan, Xuetong | 2006
Effects of Whey Permeate‐Based Medium on the Proximate Composition of Lentinus edodes in the Submerged Culture
Wu, Xiaojun Jeffrey / Hansen, Conly | 2006
1‐Methylcyclopropene Counteracts Ethylene‐Induced Microbial Growth on Fresh‐Cut Watermelon
Zhou, Bin / McEvoy, James L. / Luo, Yaguang / Saftner, Robert A. / Feng, Hao / Beltran, Tony | 2006
Antiyeast Potency of Heated Garlic in Relation to the Content of Allyl Alcohol Thermally Generated from Alliin
Kim, Jay Wook / Choi, Jong Hoon / Kim, Youn‐Soon / Kyung, Kyu Hang | 2006
Effects of Shelf‐Life Enhancers on E. coli K12 Survival in Solutions Used to Enhance Beef Strip Steaks
Wicklund, R.A. / Paulson, D.D. / Rojas, M.C. / Brewer, M.S. | 2006
Kinetics of Ochratoxin A Production and Accumulation by Aspergillus carbonarius on Synthetic Grape Medium at Different Temperature Levels
Marín, S. / Bellí, N. / Lasram, S. / Chebil, S. / Ramos, A.J. / Ghorbel, A. / Sanchis, V. | 2006
Acid Resistance of Twelve Strains of Enterobacter sakazakii, and the Impact of Habituating the Cells to an Acidic Environment
Edelson‐Mammel, S. / Porteous, M.K. / Buchanan, R.L. | 2006
Temperature‐Sensitive Microcapsules Containing Lactoferrin and Their Action Against Carnobacterium viridans on Bologna
Al‐Nabulsi, Anas A. / Han, Jung H. / Liu, Zhiqiang / Rodrigues‐Vieira, Evangelina T. / Holley, Richard A. | 2006
Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe (Cucumis melo L.) Juice
Wang, Zhengfu / Ma, Yongkun / Zhao, Guanghua / Liao, Xiaojun / Chen, Fang / Wu, Jihong / Chen, Jiluan / Hu, Xiaosong | 2006
Temperature Effect on Inactivation Kinetics of Escherichia coli O157:H7 by Electron Beam in Ground Beef, Chicken Breast Meat, and Trout Fillets
Black, J.L. / Jaczynski, J. | 2006
Fate of Escherichia coli O157:H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic Acid
Stoltenberg, Stacey K. / Getty, Kelly J. K. / Thippareddi, Harshavardan / Phebus, Randall K. / Loughin, Thomas M. | 2006
Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling
Juneja, Vijay K. / Thippareddi, Harshavardhan / Bari, Latiful / Inatsu, Yasuhiro / Kawamoto, Shinichi / Friedman, Mendel | 2006
Synergy Between Irradiation and Chlorination in Killing of Salmonella, Escherichia Coli O157:H7, and Listeria Monocytogenes
Thayer, Donald W. / Boyd, Glenn / Fett, William F. | 2006
Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette
Quílez, J. / Ruiz, J.A. / Romero, M.P. | 2006
Sensory Evaluation and Composition of Spaghetti Fortified with Soy Flour
Shogren, R.L. / Hareland, G.A. / Wu, Y.V. | 2006
Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes
Khouryieh, Hanna / Herald, Thomas / Aramouni, Fadi | 2006
Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits
Rababah, Taha M. / Al‐Mahasneh, Majdi A. / Ereifej, Khalil I. | 2006
Effect of Ozone on Postharvest Quality of Persimmon
Salvador, Alejandra / Abad, Isabel / Arnal, Lucía / Martínez‐Jávega, J.M. | 2006
Sensory Properties of Whey and Soy Proteins
Russell, T.A. / Drake, M.A. / Gerard, P.D. | 2006
Antioxidant Activity of Liquid‐State Fermentation Products of Monascus pilosus Grown in Garlic‐Containing Medium
Kuo, Chia‐Feng / Wang, Tsu‐Shing / Yang, Pei‐Lin / Jao, Yueh‐Chuan / Lin, Wun‐Yuan | 2006
Sensory and Nutritional Quality of Dehydrated Potato Flakes in Long‐Term Storage
Neilson, Andrew P. / Pahulu, Heather F. / Ogden, Lynn V. / Pike, Oscar A. | 2006
Lutein Is Stable in Strawberry Yogurt and Does Not Affect its Characteristics
Aryana, Kayanush J. / Barnes, Hannah T. / Emmick, Tatia K. / McGrew, Paula / Moser, Barry | 2006
The Paradox of Toughening During the Aging of Tender Steaks
Novakofski, Jan / Brewer, Susan | 2006
Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species
Bechtel, Peter J. / Oliveira, Alexandra C.M. | 2006
Phycoerythrin Contributes to the Photooxidation of Eicosapentaenoic Acid in Porphyra yezoensis During Light Exposure
Sugawara, Tatsuya / Komura, Yukako / Hagino, Hiroshi / Hirata, Takashi | 2006
Sensory Acceptability and Stability of Probiotic Microorganisms and Vitamin C in Fermented Acerola (Malpighia emarginata DC.) Ice Cream
Favaro‐Trindade, Carmen Sílvia / Bernardi, Sabrina / Bodini, Renata Barbosa / De Carvalho Balieiro, Júlio César / De Almeida, Eduardo | 2006
Effect of Thermal Process Time on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum Cans
Mohan, C.O. / Ravishankar, C.N. / Bindu, J. / Geethalakshmi, V. / Srinivasa Gopal, T.K. | 2006
Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): Effect on Nutritional and Sensory Quality
Hajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. / Saroj, Sunil / Sharma, Arun / Bandekar, Jayant R. | 2006
Author Index: Volume 71, Number 6
| 2006
Industrial Applications of Selected JFS Articles
| 2006
Production of b-Cryptoxanthin, a Provitamin-A Precursor, by Flavobacterium Lutescens
Serrato-Joya, O. / Jiménez-Islas, H. / Botello-Álvarez, E. / Rico-Martinez, R. / Navarrete-Bolaños, J.L. | 2006
Functional Characterization of Steam Jet-Cooked b-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters
Lee, Suyong / Inglett, George E. | 2006