Sensory and Nutritive Qualities of Food (Englisch)

In: Journal of Food Science   ;  65 ,  3  ;  533  ;  2000

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Coverage of original research on flavor, color, and texture assessment, both quantitative and subjective; nutritional properties; nutraceuticals; and quality attributes as influenced by processing/storage/packagingf

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373
Concise Reviews and Hypotheses In Food Science
Fennema, Owen R. | 2000
374
Relaxation Time Spectrum of Hydrogels by CONTIN Analysis
Mao, R. / Tang, J. / Swanson, B.G. | 2000
374
Concise Reviews and Hypotheses in Food Science - Relaxation Time Spectrum of Hydrogels by CONTIN Analysis
Mao, R. / Tang, J. / Swanson, B.G. | 2000
383
Food Chemistry and Toxicology
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384
Food Chemistry and Toxicology - Involvement of Disulfide Bonds in Bovine b-Lactoglobulin B Gels Set Thermally at Various pH
Otte, J. / Zakora, M. / Qvist, K.B. | 2000
384
Involvement of Disulfide Bonds in Bovine β‐Lactoglobulin B Gels Set Thermally at Various pH
Otte, J. / Zakora, M. / Qvist, K.B. | 2000
390
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Kalt, W. / McDonald, J.E. / Donner, H. | 2000
390
Food Chemistry and Toxicology - Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Kalt, W. / McDonald, J.E. / Donner, H. | 2000
394
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
Lou, X. / Wang, C. / Xiong, Y.L. / Wang, B. / Mims, S.D. | 2000
394
Food Chemistry and Toxicology - Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
Lou, X. / Wang, C. / Xiong, Y.L. / Wang, B. / Mims, S.D. | 2000
399
Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic Methods
Pandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. / Crandall, P. / Sneller, C. / Dombek, D. | 2000
399
Food Chemistry and Toxicology - Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic Methods
Pandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. / Crandall, P. / Sneller, C. / Dombek, D. | 2000
403
Enrichment of Genistein in Soy Protein Concentrate with b‐glucosidase
Pandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. | 2000
403
Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with b-glucosidase
Pandjaitan, N. / Hettiarachchy, N. / Ju, Z.Y. | 2000
408
Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging
Horigane, A.K. / Engelaar, W.M.H.G. / Toyoshima, H. / Ono, H. / Sakai, M. / Okubo, A. / Nagata, T. | 2000
408
Food Chemistry and Toxicology - Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging
Horigane, A.K. / Engelaar, W.M.H.G. / Toyoshima, H. / Ono, H. / Sakai, M. / Okubo, A. / Nagata, T. | 2000
413
Food Chemistry and Toxicology - Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content
Batlle, N. / Aristoy, M.-C. / Toldrá, F. | 2000
413
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content
Batlle, N. / Aristoy, M.‐C. / Toldrá, F. | 2000
417
Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast
Slesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. | 2000
417
Food Chemistry and Toxicology - Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast
Slesinski, A.J. / Claus, J.R. / Anderson-Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. | 2000
421
Food Chemistry and Toxicology - Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations
Slesinski, A.J. / Claus, I.R. / Anderson-Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. | 2000
421
Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations
Slesinski, A.J. / Claus, J.R. / Anderson‐Cook, C.M. / Eigel, W.E. / Graham, P.P. / Lenz, G.E. / Noble, R.B. | 2000
428
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C
Parkington, J.K. / Xiong, Y.L. / Blanchard, S.P. / Xiong, S. / Wang, B. / Srinivasan, S. / Froning, G.W. | 2000
428
Food Chemistry and Toxicology - Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 (degree)C
Parkington, J.K. / Xiong, Y.L. / Blanchard, S.P. / Xiong, S. / Wang, B. / Srinivasan, S. / Froning, G.W. | 2000
434
Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin
Montero, P. / Gómez‐Guillén, M.C. | 2000
434
Food Chemistry and Toxicology - Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin
Montero, P. / Gomez-Guillén, M.C. | 2000
439
Food Engineering and Physical Properties
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440
Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory
Inazu, T. / Iwasaki, K. | 2000
440
Food Engineering and Physical Properties - Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory
Inazu, T. / Iwasaki, K. | 2000
445
Food Engineering and Physical Properties - Plasticizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State
Chang, Y.P. / Cheah, P.B. / Seow, C.C. | 2000
445
Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State
Chang, Y.P. / Cheah, P.B. / Seow, C.C. | 2000
452
Food Engineering and Physical Properties - Pore Structure of Coffee Beans Affected by Roasting Conditions
Schenker, S. / Handschin, S. / Frey, B. / Perren, R. / Escher, F. | 2000
452
Pore Structure of Coffee Beans Affected by Roasting Conditions
Schenker, S. / Handschin, S. / Frey, B. / Perren, R. / Escher, F. | 2000
458
Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
Arena, E. / Fallico, B. / Maccarone, E. | 2000
458
Food Engineering and Physical Properties - Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
Arena, E. / Fallico, B. / Maccarone, E. | 2000
461
Optimizing Apple Juice Extraction in Multiple Presses
González, M.T. / Elustondo, M.P. / Urbicain, M.J. | 2000
461
Food Engineering and Physical Properties - Optimizing Apple Juice Extraction in Multiple Presses
González, M.T. / Elustondo, M.R. / Urbicain, M.J. | 2000
466
Food Engineering and Physical Properties - Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing
Otero, L. / Martino, M. / Zaritzky, N. / Solas, M. / Sanz, P.D. | 2000
466
Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing
Otero, L. / Martino, M. / Zaritzky, N. / Solas, M. / Sanz, P.D. | 2000
471
Flow Characterization of Peach Products During Extrusion
Akdogan, H. / McHugh, T.H. | 2000
471
Food Engineering and Physical Properties - Flow Characterization of Peach Products During Extrusion
Akdogan, H. / McHugh, T.H. | 2000
476
Food Engineering and Physical Properties - Oil Absorption During Frying of Frozen Parfried Potatoes
Aguilera, J.M. / Gloria-Hernandez, H. | 2000
476
Oil Absorption During Frying of Frozen Parfried Potatoes
Aguilera, J.M. / Gloria‐Hernandez, H. | 2000
480
Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh‐cut Apples
McHugh, T.H. / Senesi, E. | 2000
480
Food Engineering and Physical Properties - Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples
McHugh, T.H. / Senesi, E. | 2000
486
Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood Plasma
Parés, D. / Saguer, E. / Toldrà, M. / Carretero, C. | 2000
486
Food Engineering and Physical Properties - Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood Plasma
Parés, D. / Saguer, E. / Toldrà, M. / Carretero, C. | 2000
491
Food Engineering and Physical Properties - Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing
Teramoto, A. / Fuchigami, M. | 2000
491
Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High‐pressure‐freezing
Teramoto, A. / Fuchigami, M. | 2000
498
Thiamin Stability in Solids as Affected by the Glass Transition
Bell, L.N. / White, K.L. | 2000
498
Food Engineering and Physical Properties - Thiamin Stability in Solids as Affected by the Glass Transition
Bell, L.N. / White, K.L. | 2000
502
Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water
Bani‐Jaber, A. / McGuire, J. / Ayres, J.W. / Daeschel, M.A. | 2000
502
Food Engineering and Physical Properties - Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water
Bani-Jaber, A. / McGuire, J. / Ayres, J.W. / Daeschel, M.A. | 2000
507
Ultrasonic Spectroscopy Study of Salad Dressings
Chanamai, R. / Alba, F. / McClements, D.J. | 2000
507
Food Engineering and Physical Properties - Ultrasonic Spectroscopy Study of Salad Dressings
Chanamai, R. / Alba, F. / McClements, D.J. | 2000
515
Food Microbiology and Safety
Ryser, Elliot T. | 2000
516
Food Microbiology and Safety - Modeling the Growth-No-Growth Interface of Zygosaccharomyces bailii in Mango Puree
Lopez-Malo, A. / Palou, E. | 2000
516
Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango Puree
López‐Malo, A. / Palou, E. | 2000
521
Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
Kim, J.‐G. / Yousef, A.E. | 2000
521
Food Microbiology and Safety - Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone
Kim, J.-G. / Yousef, A.E. | 2000
529
Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli
Sapers, G.M. / Miller, R.L. / Jantschke, M. / Mattrazzo, A.M. | 2000
529
Food Microbiology and Safety - Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli
Sapers, G.M. / Miller, R.L. / Jantschke, M. / Mattrazzo, A.M. | 2000
533
Sensory and Nutritive Qualities of Food
Lee, Tung‐Ching | 2000
534
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
Barrett, D.M. / Garcia, E.L. / Russell, G.F. / Ramirez, E. / Shirazi, A. | 2000
534
Sensory and Nutritive Qualities - Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
Barrett, D.M. / Garcia, E.L. / Russell, G.F. / Ramirez, E. / Shirazi, A. | 2000
541
Sensory and Nutritive Qualities - Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime
Gorny, J.R. / Cifuentes, R.A. / Hess-Pierce, B. / Kader, A.A. | 2000
541
Quality Changes in Fresh‐cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime
Gorny, J.R. / Cifuentes, R.A. / Hess‐Pierce, B. / Kader, A.A. | 2000
545
Sensory and Nutritive Qualities - Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine
Arias, R. / Lee, T.-C. / Specca, D. / Janes, H. | 2000
545
Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine
Arias, R. / Lee, T.‐C. / Specca, D. / Janes, H. | 2000
549
Sensory and Nutritive Qualities - Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Prakash, A. / Guner, A.R. / Caporaso, F. / Foley, D.M. | 2000
549
Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Prakash, A. / Guner, A.R. / Caporaso, F. / Foley, D.M. | 2000
Application Briefs
| 2000