Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick (Ohne Sprachangabe)

In: Journal of food science : JFS   ;  73 ,  5  ;  2008
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Caillard, R. / Remondetto, G.E. / Mateescu, M.A. / Subirade, M. | 2008
Interaction of Fish Myoglobin and Myofibrillar Proteins
Chaijan, M. / Benjakul, S. / Visessanguan, W. / Lee, S. / Faustman, C. | 2008
Extraction and Characterization of Chickpea (Cicer arietinum) Albumin and Globulin
Liu, L.H. / Hung, T.V. / Bennett, L. | 2008
Effect of Microbial Transglutaminase on Spaghetti Quality
Aalami, M. / Leelavathi, K. | 2008
Influence of Sodium Chloride and Glucose on Acid‐Induced Gelation of Heat‐Denatured Ovalbumin
Choi, S.J. / Lee, S.E. / Moon, T.W. | 2008
Free Amino Acids in Botanicals and Botanical Preparations
Carratù, B. / Boniglia, C. / Giammarioli, S. / Mosca, M. / Sanzini, E. | 2008
Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick
Reed, Z.H. / Park, J.W. | 2008
Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee
Akiyama, M. / Murakami, K. / Hirano, Y. / Ikeda, M. / Iwatsuki, K. / Wada, A. / Tokuno, K. / Onishi, M. / Iwabuchi, H. | 2008
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles
Kang, E.J. / Hunt, A.L. / Park, J.W. | 2008
Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4
Ratnayake, W.S. / Jackson, D.S. | 2008
Textural Properties of Gelling System of Low‐Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase
Kim, Y. / Yoo, Y.‐H. / Kim, K.‐O. / Park, J.‐B. / Yoo, S.‐H. | 2008
Altering Pasting Characteristics of Sweet Potato Starches through Amino Acid Additives
Lockwood, S. / King, J.M. / Labonte, D.R. | 2008
Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS
Oh, Y.S. / Lee, J.H. / Yoon, S.H. / Oh, C.H. / Choi, D.‐S. / Choe, E. / Jung, M.Y. | 2008
Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets
Mantilla, D. / Kristinsson, H.G. / Balaban, M.O. / Otwell, W.S. / Chapman, F.A. / Raghavan, S. | 2008
Effects of Pulsed UV‐Light on Peanut Allergens in Extracts and Liquid Peanut Butter
Chung, S.‐Y. / Yang, W. / Krishnamurthy, K. | 2008
Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology
Kurozawa, L.E. / Park, K.J. / Hubinger, M.D. | 2008
Tuna Pepsin: Characteristics and Its Use for Collagen Extraction from the Skin of Threadfin Bream (Nemipterus spp.)
Nalinanon, S. / Benjakul, S. / Visessanguan, W. / Kishimura, H. | 2008
Analysis of Volatile Compounds in Beef Fat by Dynamic‐Headspace Solid‐Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry
Watanabe, A. / Ueda, Y. / Higuchi, M. / Shiba, N. | 2008
Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame‐K in Diet Foods
Shim, J.Y. / Cho, I.K. / Khurana, H.K. / Li, Q.X. / Jun, S. | 2008
Addition of Phenolic Acids on the Reduction of Methanol Content in Wine
Hou, C.‐Y. / Lin, Y.‐S. / Wang, Y.T. / Jiang, C.‐M. / Lin, K.T. / Wu, M.‐C. | 2008
Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process
Jasrotia, A.K.S. / Simunovic, J. / Sandeep, K.P. / Palazoglu, T.K. / Swartzel, K.R. | 2008
A Model Stomach System to Investigate Disintegration Kinetics of Solid Foods during Gastric Digestion
Kong, F. / Singh, R.P. | 2008
Quality Grading of Atlantic Salmon (Salmo salar) by Computer Vision
Misimi, E. / Erikson, U. / Skavhaug, A. | 2008
Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat
Min, B. / Green, B.W. | 2008
Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy
Sheen, S. / Bao, G. / Cooke, P. | 2008
Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters—Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions
Huang, L. | 2008
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
Nuñez de Gonzalez, M.T. / Boleman, R.M. / Miller, R.K. / Keeton, J.T. / Rhee, K.S. | 2008
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
Brownmiller, C. / Howard, L.R. / Prior, R.L. | 2008
The Effects of Boiling and Leaching on the Content of Potassium and Other Minerals in Potatoes
Bethke, P.C. / Jansky, S.H. | 2008
Synthesis and Bioaccessibility of Fe‐Pheophytin Derivatives from Crude Spinach Extract
Nelson, R.E. / Ferruzzi, M.G. | 2008
Efficacy of Pulsed UV‐Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries
Bialka, K.L. / Demirci, A. | 2008
Irradiation Compared with Chlorination for Elimination of Escherichia coli O157:H7 Internalized in Lettuce Leaves: Influence of Lettuce Variety
Niemira, B.A. | 2008
Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7
Luciano, F.B. / Hosseinian, F.S. / Beta, T. / Holley, R.A. | 2008
Viability of Lactobacillus Rhamnosus R0011 in an Apple‐Based Fruit Juice under Simulated Storage Conditions at the Consumer Level
Champagne, C.P. / Raymond, Y. / Gagnon, R. | 2008
Edible Coatings for Enhancing Microbial Safety and Extending Shelf Life of Hard‐Boiled Eggs
Kim, K.W. / Daeschel, M. / Zhao, Y. | 2008
The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach
Park, E.‐J. / Kang, D.‐H. | 2008
Control of Listeria monocytogenes in Ready‐to‐Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate
Thompson, R.L. / Carpenter, C.E. / Martini, S. / Broadbent, J.R. | 2008
Formation of Biopolymer‐Coated Liposomes by Electrostatic Deposition of Chitosan
Laye, C. / McClements, D.J. / Weiss, J. | 2008
Disintegration of Solid Foods in Human Stomach
Kong, F. / Singh, R.P. | 2008
Analyzing the Sensory Characteristics and Taste‐Sensor Ions of MSG Substitutes
Jo, M.‐N. / Lee, Y.‐M. | 2008
Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer
Drake, M.A. / Yates, M.D. / Gerard, P.D. | 2008
Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources
Alp, H. / Bilgiçli, N. | 2008
Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple‐Fleshed Sweetpotato Purees
Steed, L.E. / Truong, V.‐D. | 2008
Effects of Fruit Maturity on Watermelon Ultrastructure and Intracellular Lycopene Distribution
Bangalore, D.V. / McGlynn, W.G. / Scott, D.D. | 2008
Quality Characterization of Pasta Enriched with Mustard Protein Isolate
Alireza Sadeghi, M. / Bhagya, S. | 2008
Hibiscus sabdariffa L. Extracts Inhibit the Mutagenicity in Microsuspension Assay and the Proliferation of HeLa Cells
Olvera‐García, V. / Castaño‐Tostado, E. / Rezendiz‐Lopez, R. I. / Reynoso‐Camacho, R. / González de Mejía, E. / Elizondo, G. / Loarca‐Piña, G. | 2008
Industrial Applications of Selected JFS Articles
| 2008
Lund, Daryl | 2008