Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise (Englisch)
- Neue Suche nach: Sathivel, Subramaniam
- Neue Suche nach: Bechtel, Peter J.
- Neue Suche nach: Babbitt, Jerry K.
- Neue Suche nach: Prinyawiwatkul, Witoon
- Neue Suche nach: Patterson, Mary
- Neue Suche nach: Sathivel, Subramaniam
- Neue Suche nach: Bechtel, Peter J.
- Neue Suche nach: Babbitt, Jerry K.
- Neue Suche nach: Prinyawiwatkul, Witoon
- Neue Suche nach: Patterson, Mary
In:
Journal of Food Science
;
70
, 2
;
E57-E63
;
2005
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise
-
Beteiligte:Sathivel, Subramaniam ( Autor:in ) / Bechtel, Peter J. ( Autor:in ) / Babbitt, Jerry K. ( Autor:in ) / Prinyawiwatkul, Witoon ( Autor:in ) / Patterson, Mary ( Autor:in )
-
Erschienen in:Journal of Food Science ; 70, 2 ; E57-E63
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.03.2005
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Format / Umfang:1 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 70, Ausgabe 2
Zeige alle Jahrgänge und Ausgaben
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.
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Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of MeadWintersteen, Carol L. / Andrae, Lia M. / Engeseth, Nicki J. et al. | 2005
- C127
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Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near‐Infrared SpectroscopyEndo, Yasushi / Tagiri‐Endo, Misako / Kimura, Kenichiro et al. | 2005
- C132
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Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.O'Kane, Francesca E. / Vereijken, Johan M. / Gruppen, Harry / Van Boekel, Martinus A.J.S. et al. | 2005
- C138
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Nutritional Quality of Drum‐processed and Extruded Composite Supplementary FoodsMosha, Theobald C.E. / Bennink, Maurice R. / NG, Perry K.W. et al. | 2005
- C145
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Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned AnchoviesLee, Hyoungill / Kim, Shin‐Hee / Sang, Cheng‐Iwei / Jun, Ho. / Eun, Jong‐Bang / An, Haejung et al. | 2005
- C151
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Kinetics of Proteolysis of beta-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different TemperatureSihufe, G. A. / Zorrilla, S. E. / Rubiolo, A. C. et al. | 2005
- C151
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Kinetics of Proteolysis of β‐Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different TemperaturesSihufe, Guillermo A. / Zorrilla, Susana E. / Rubiolo, Amelia C. et al. | 2005
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A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) PomaceKammerer, Dietmar / Claus, Achim / Schieber, Andreas / Carle, Reinhold et al. | 2005
- C164
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Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle MembranesLiang, Yong / Hultin, Herbert O. et al. | 2005
- C173
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Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and TemperatureAhn, Juhee / Grün, Ingolf U. et al. | 2005
- C180
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Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease HydrolysisJung, Stephanie / Murphy, Patricia A. / Johnson, Lawrence A. et al. | 2005
- E57
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Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in MayonnaiseSathivel, Subramaniam / Bechtel, Peter J. / Babbitt, Jerry K. / Prinyawiwatkul, Witoon / Patterson, Mary et al. | 2005
- E64
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Thermal Unfolding of Gelatin in Solids as Affected by the Glass TransitionD'Cruz, Noel M. / Bell, Leonard N. et al. | 2005
- E69
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Nonenzymatic Browning Kinetics in Low‐moisture Food Systems as Affected by Matrix Composition and CrystallizationMiao, Song / Roos, Yrjo H. et al. | 2005
- E78
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Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold‐binding SystemsBeltrán‐Lugo, Ana I. / Maeda‐Martínez, Alfonso N. / Pacheco‐Aguilar, Ramon / Nolasco‐Soria, Héctor G. / Ocaño‐Higuera, Victor M. et al. | 2005
- E85
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Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal ProcessingSila, Daniel N. / Smout, Chantal / Vu, Son T. / Van Loey, Ann / Hendrickx, Marc et al. | 2005
- E92
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Quality Decay Kinetics of Semi‐preserved Sauce as Affected by PackagingBaiano, Antonietta / Tamagnone, Paola / Marchitelli, Vito / Nobile, Matteo Alessandro Del et al. | 2005
- E98
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Heat‐moisture Treatments of Cowpea Flour and Their Effects on Phytase InactivationAffrifah, Nicole S. / Chinnan, Manjeet S. / Phillips, R. Dixon et al. | 2005
- E104
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Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus nigerRodríguez‐Nogales, J.M. / Ortega, N. / Perez‐Mateos, M. / Busto, M.D. et al. | 2005
- E109
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Use of DSC, DVS‐DSC, and DVS‐fast GC‐FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon HumidificationBohn, Dawn M. / Cadwallader, Keith R. / Schmidt, Shelly J. et al. | 2005
- E117
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Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane EmulsificationRibeiro, Henelyta S. / Rico, Lino Gran / Badolato, Gabriela G. / Schubert, Helmar et al. | 2005
- E124
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Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee BeansGeiger, Raphael / Perren, Rainer / Kuenzli, Roland / Escher, Felix et al. | 2005
- E131
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Mechanical Properties of Heat‐cured Whey Protein‐based Edible Films Compared with Collagen Casings under Sausage Manufacturing ConditionsSimelane, Sindi / Ustunol, Zeynep et al. | 2005
- E135
-
State Diagram of Freeze‐dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve MethodsRahman, M. Shafiur / Sablani, Shyam S. / Al‐Habsi, N. / Al‐Maskri, S. / Al‐Belushi, R. et al. | 2005
- E142
-
Use of a Mathematical Model to Describe the Barrier Properties of Edible FilmsBuonocore, Givianna Guiliana / Conte, Amalia / Nobile, Matteo Alessandro Del et al. | 2005
- E148
-
Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in YolkCho, Young‐Hee / Lee, Jeong‐Jun / Park, Il‐Bum / Huh, Chul‐Sung / Baek, Young‐Jin / Park, Jiyong et al. | 2005
- E152
-
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit CharacteristicsPedersen, Lene / Kaack, Karl / Bergsøe, Merete N. / Adler‐Nissen, Jens et al. | 2005
- E159
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Vacuum‐induced Bubble Formation in Liquid‐tempered ChocolateHaedelt, Josefin / Pyle, D. Leo / Beckett, Steve T. / Niranjan, Keshavan et al. | 2005
- M81
-
Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial CellsFiander, Amanda / Bradley, Shannon / Johnson‐Green, Perry C. / Green‐Johnson, Julia M. et al. | 2005
- M87
-
Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto‐ferrin Hydrolysate, and Lactoperoxidase SystemsMin, Seacheol / Krochta, John M. et al. | 2005
- M95
-
Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4 ^oCLungu, B. / Johnson, M. G. et al. | 2005
- M95
-
Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4°CLungu, Bwalya / Johnson, Michael G. et al. | 2005
- M100
-
Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger ContaminationSebti, Issam / Martial‐Gros, Adele / Carnet‐Pantiez, Adele / Grelier, Stephane / Coma, Veronique et al. | 2005
- M105
-
Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety)Chowdhury, Banani R. / Chakraborty, Runu / Chaudhuri, Utpal R. et al. | 2005
- M113
-
Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and MaltodextrinLiong, M.T. / Shah, Nagendra E et al. | 2005
- M121
-
Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157:H7 to Ionizing Radiation in Solution and on Green Leaf LettuceNiemira, Brendan A. et al. | 2005
- M125
-
Comparison of a Chromogenic Medium with Thiosulfate‐Citrate‐Bile Salts‐Sucrose Agar for Detecting Vibrio parahaemolyticusDuan, Jingyun / Su, Yi‐Cheng et al. | 2005
- M129
-
Validation of Lag Time and Growth Rate Models for Salmonella Typhimurium: Acceptable Prediction Zone MethodOscar, Thomas E et al. | 2005
- M138
-
Combining Antimicrobial and Steam Treatments in a Vacuum‐packaging System to Control Listeria monocytogenes on Ready‐to‐eat FranksMurphy, Rong Y. / Hanson, R.E. / Johnson, N.R. / Scott, L.L. / Feze, N. / Chappa, K. et al. | 2005
- M141
-
Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part)Singh, Guridip / Marimuthu, P. / Heluani, Carola S. de / Catalan, C. et al. | 2005
- M149
-
Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem ExtractsZhu, Xianfeng / Zhang, Hongxun / Lo, R. / Lu, Ying et al. | 2005
- R37
-
Meat Products as Functional Foods: A ReviewFernández‐Ginés, Jose M. / Fernández‐López, Juana / Sayas‐Barberá, Estrella / Pérez‐Alvarez, Jose. A. et al. | 2005
- R44
-
A Hypothesis for the Chemical Basis for Perception of Sour TasteJohanningsmeiner, Suzanne D. / McFeeters, Roger F. / Drake, Maryanne et al. | 2005
- S91
-
Protective Effects of Daidzein on Oxidative Stress‐Induced Neurotoxicity and Scopolamine‐Mediated Cognitive DefectJin, Ho / Kim, M.J. / Suh, Y.M. / Choi, S.J. / Mun, N.S. / Kim, H.K. / Kim, E.K. / Shin, Dong Hoon et al. | 2005
- S95
-
Perception of Bread: A Comparison of Consumers and Trained AssessorsHersleth, Margrethe / Berggren, Raymond / Westad, Frank / Martens, Magni et al. | 2005
- S102
-
The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round RoastsPietrasik, Z. / Dhanda, J.S. / Pegg, R.B. / Shand, Phyllis J. et al. | 2005
- S107
-
Effect of Gastric Digestion pH on Iron, Zinc, and Calcium Dialyzability from Preterm and Term Starting Infant FormulasDrago, Silvina R. / Binaghi, Mariaj / Valencia, Mirta E. et al. | 2005
- S113
-
Effect of End‐point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of BeefsteaksLorenzen, Carol L. / Davuluri, Vijay K. / Adhikari, Koushik / Grün, Ingolf U. et al. | 2005
- S119
-
Frozen Blueberry‐soy Dessert QualityTeh, Yean‐Hoong / Dougherty, Michael P. / Camire, Mary E. et al. | 2005
- S123
-
Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of FrankfurtersLu, Zheng / Sebranek, Joseph G. / Dickson, J.S. / Mendonca, A.F. / Bailey, T.B. et al. | 2005
- S128
-
The Influence of Harmonia axyridis on Wine Composition and AgingPickering, Gary J. / Lin, Yong / Reynolds, Andrew / Soleas, George / Riesen, Roland / Brindle, Ian et al. | 2005
- S136
-
Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots (Daucus carota L.)Jaramillo‐Flores, Maria E. / Lugo‐Martínez, Jose J. / Ramírez‐Sanjuan, Eduardo / Montellano‐Rosales, H. / Dorantes‐Alvarez, Lidia / Hernández‐Sánchez, Humberto et al. | 2005
- S143
-
Quality of Fresh‐cut Apple Slices as Affected by Low‐dose Ionizing Radiation and Calcium Ascorbate TreatmentFan, Xuetong / Niemera, Brendan A. / Mattheis, James E / Zhuang, Hong / Olson, Douglas W. et al. | 2005
- S149
-
Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R‐indexArgaiz, Alvaro / Pérez‐Vega, Oscar / López‐Malo, Aurelio et al. | 2005
- S153
-
Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple CidersYulianti, Fransiska / Reitmeier, Cherylla / Glatz, Bonita A. / Boylston, Teeri et al. | 2005
- vi
-
Industrial Applications of Selected JFS Articles| 2005
-
M Food Microbiology and Safety - Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157:H7 to Ionizing Radiation in Solution and on Green Leaf LettuceNiemira, B.A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of FrankfurtersLu, Z. et al. | 2005
-
E Food Engineering and Physical Properties - Production of O-W Emulsions Containing Astaxanthin by Repeated Premix Membrane EmulsificationRibeiro, H.S. et al. | 2005
-
Page Charge Notice| 2005
-
Industrial Application Briefs| 2005
-
R Concise Reviews-Hypotheses in Food Science - Meat Products as Functional Foods: A ReviewFernández-Ginés, J.M. et al. | 2005
-
E Food Engineering and Physical Properties - Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus nigerRodríguez-Nogales, J.M. et al. | 2005
-
Subject Index| 2005
-
M Food Microbiology and Safety - Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial CellsFiander, A. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of MeadWintersteen, C.L. et al. | 2005
-
M Food Microbiology and Safety - Combining Antimicrobial and Steam Treatments in a Vacuum-packaging System to Control Listeria monocytogenes on Ready-to-eat FranksMurphy, R.Y. et al. | 2005
-
C Food Chemistry and Toxicology - Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.O'Kane, F.E. et al. | 2005
-
M Food Microbiology and Safety - Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem ExtractsZhu, X. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Gastric Digestion pH on Iron, Zinc, and Calcium Dialyzability from Preterm and Term Starting Infant FormulasDrago, S.R. et al. | 2005
-
E Food Engineering and Physical Properties - Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding SystemsBeltrán-Lugo, A.I. et al. | 2005
-
E Food Engineering and Physical Properties - Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee BeansGeiger, R. et al. | 2005
-
E Food Engineering and Physical Properties - Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit CharacteristicsPedersen, L. et al. | 2005
-
Author Index| 2005
-
M Food Microbiology and Safety - Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase SystemsMin, S. et al. | 2005
-
M Food Microbiology and Safety - Chitosan polymer as Bioactive coating and film against Aspergillus niger ContaminationSebti, I. et al. | 2005
-
C Food Chemistry and Toxicology - Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned AnchoviesLee, H. et al. | 2005
-
E Food Engineering and Physical Properties - Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase InactivationAffrifah, N.S. et al. | 2005
-
M Food Microbiology and Safety - Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety)Chowdhury, B.R. et al. | 2005
-
C Food Chemistry and Toxicology - Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared SpectroscopyEndo, Y. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Frozen Blueberry-soy Dessert QualityTeh, Y.-H. et al. | 2005
-
E Food Engineering and Physical Properties - Vacuum-induced Bubble Formation in Liquid-tempered ChocolateHaedelt, J. et al. | 2005
-
JFS Masthead| 2005
-
M Food Microbiology and Safety - Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4 (degree)CLungu, B. et al. | 2005
-
M Food Microbiology and Safety - Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and MaltodextrinLiong, M.T. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - The Effects of Marination and Cooking Regimes on the Water-binding Properties and Tenderness of Beef and Bison Top Round RoastsPietrasik, Z. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - The Influence of Harmonia axyridis on Wine Composition and AgingPickering, G.J. et al. | 2005
-
E Food Engineering and Physical Properties - Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal ProcessingSila, D.N. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-indexArgaiz, A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive DefectHeo, H.J. et al. | 2005
-
E Food Engineering and Physical Properties - Thermal Unfolding of Gelatin in Solids as Affected by the Glass TransitionD'Cruz, N.M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots (Daucus carota L.)Jaramillo-Flores, M.E. et al. | 2005
-
E Food Engineering and Physical Properties - Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in YolkCho, Y.-H. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - A Hypothesis for the Chemical Basis for Perception of Sour TasteJohanningsmeier, S.D. et al. | 2005
-
E Food Engineering and Physical Properties - Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in MayonnaiseSathivel, S. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of BeefsteaksLorenzen, C.L. et al. | 2005
-
E Food Engineering and Physical Properties - Nonenzymatic Browning Kinetics in Low-moisture Food Systems as Affected by Matrix Composition and CrystallizationMiao, S. et al. | 2005
-
E Food Engineering and Physical Properties - Quality Decay Kinetics of Semi-preserved Sauce as Affected by PackagingBaiano, A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple CidersYulianti, F. et al. | 2005
-
E Food Engineering and Physical Properties - Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing ConditionsSimelane, S. et al. | 2005
-
E Food Engineering and Physical Properties - Use of a Mathematical Model to Describe the Barrier Properties of Edible FilmsGuiliana Buonocore, G. et al. | 2005
-
M Food Microbiology and Safety - Validation of Lag Time and Growth Rate Models for Salmonella Typhimurium: Acceptable Prediction Zone MethodOscar, T.P. et al. | 2005
-
C Food Chemistry and Toxicology - Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease HydrolysisJung, S. et al. | 2005
-
E Food Engineering and Physical Properties - State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve MethodsRahman, M.S. et al. | 2005
-
M Food Microbiology and Safety - Comparison of a Chromogenic Medium with Thiosulfate-Citrate-Bile Salts-Sucrose Agar for Detecting Vibrio parahaemolyticusDuan, J. et al. | 2005
-
C Food Chemistry and Toxicology - Kinetics of Proteolysis of b-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl-KCl and Ripened at Different TemperatureSihufe, G.A. et al. | 2005
-
C Food Chemistry and Toxicology - A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) PomaceKammerer, D. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of pH on Sedimentation of Cod (Gadus morhua) Muscle MembranesLiang, Y. et al. | 2005
-
C Food Chemistry and Toxicology - Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and TemperatureAhn, J. et al. | 2005
-
E Food Engineering and Physical Properties - Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome(R) upon HumidificationBohn, D.M. et al. | 2005
-
C Food Chemistry and Toxicology - Nutritional Quality of Drum-processed and Extruded Composite Supplementary FoodsMosha, T.C.E. et al. | 2005
-
M Food Microbiology and Safety - Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part)Singh, G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Perception of Bread: A Comparison of Consumers and Trained AssessorsHersleth, M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate TreatmentFan, X. et al. | 2005