Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread (Englisch)

In: Journal of Food Science   ;  70 ,  8  ;  s548-s552  ;  2005

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Pita bread loaves were prepared from flours fortified with calcium carbonate, calcium sulfate, and tricalcium dicitrate at 8 ascending levels to provide ranges of 800 to 2500, 700 to 1500, and 400 to 2000 mg of added Ca/100 g flour, respectively. The detection thresholds of calcium salts in pita bread were determined by the 3‐alter‐native forced choice (3‐AFC) test and construction of dose‐response curves. Detection thresholds determined by calculating geometric mean of individual best estimate thresholds, using criterion of 50%‐above‐chance and probit analysis of 3‐AFC data, were in the middle region of calcium concentrations. Analysis of dose‐response curves yielded values for thresholds outside the range of surveyed calcium concentrations. The detection threshold of CaSO4 (2724 mg/100 g) in pita bread was significantly higher (P < 0.01) than those of calcium carbonate (1984 mg/100 g) and tricalcium dicitrate (2132 mg/100 g). Calcium‐fortified pita bread was similar (P < 0.01) to its regular counterpart when formulated to contain 1254.6, 1772.5, or 1155 mg/100 g of CaCO3, CaSO4, or tricalcium dicitrate, respectively. At the indicated levels of fortification, calcium‐fortified pita bread is expected to provide between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.

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Laborda, M.S. / Rubiolo, A.C. | 1999
33
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
REPPOND, K. D. / BABBITT, J. K. | 1997
33
Muscle characteristics and meat tenderness of climaterol-fed lambs
Lee, Y.B. / Kim, Y.S. | 1994
33
Proteolysis of Fynbo cheese salted with NaCl/KCI and ripened at two temperatures
Laborda, M. S. / Rubiolo, A. C. | 1999
33
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Laborda, M. A. / Rubiolo, A. C. | 1999
33
Hydrolysis of milk fat by lipase in solvent-free phospholipid reverse micellar media
Patel, M.T. / Nagarajan, R. / Kilara, A. | 1996
34
Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties
Berry, B.W. | 1993
34
Food Chemistry and Toxicoloy - Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
34
Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
35
Lactoperoxidase Effects on Rheological Properties of Yogurt
HIRANO, R. / HIRANO, M. / OOOKA, M. / DOSAKO, S. / NAKAJIMA, I. / IGOSHI, K. | 1998
36
Microencapsulation of squid oil with hydrophilic macro-molecules for oxidative and thermal stabilization
Lin, C.-C. / Lin, S.-Y. / Hwang, L.S. | 1995
36
Determination of S‐methyl‐L‐methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco‐2 Cells
Song, Ji‐Hoon / Lee, Hae‐Rim / Shim, Soon‐Mi | 2017
36
Determination of S-methyl-L-methionine from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells
Song, Ji-Hoon / Lee, Hae-Rim / Shim, Soon-Mi | 2017
36
Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis
Choi, Sung Eun / Garza, Jeff | 2020
37
Gelatin from cod skins as affected by chemical treatments
GUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES | 1997
37
CHEMISTRY-BIOCHEMISTRY - Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content
Iversen, C.K. | 1999
37
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Iversen, C. K. | 1999
37
Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
37
Food Chemistry and Toxicology - Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
38
Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / Tarodo De La Fuente, B. / Cuq, J.L. | 2001
38
Diacetyl as a flavor component in full fat cottage cheese
Antinone, M.J. / Lawless, H.T. / Ledford, R.A. / Johnston, M. | 1994
38
Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks
Mitacek, Rachel M. / Ke, Yiling / Prenni, Jessica E. / Jadeja, Ravirajsinh / VanOverbeke, Deborah L. / Mafi, Gretchen G. / Ramanathan, Ranjith | 2019
38
Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173
Arihara, K. / Kushida, H. / Kondo, Y. / Itoh, M. / Luchansky, J.B. / Cassens, R.G. | 1993
38
Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel Formation
Lefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. | 2001
38
Effects of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / De La Fuente, B. T. / Cuq, J. L. | 2001
39
Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
CORNEC, MICHEL / WILDE, PETER J. / GUNNING, PAUL A. / MACKIE, ALAN R. / HUSBAND, FIONA A. / PARKER, MARY L. / CLARK, DAVID C. | 1998
39
Fishy Odor and TMA Content Levels in Duck Egg Yolks
Li, Xingzheng / Yuan, Gongjiao / Chen, Xia / Guo, Yuying / Yang, Ning / Pi, Jinsong / Zhang, Hao / Zheng, Jiangxia | 2018
39
Oxidative stability of anhydrous milkfat microencapsulated in whey proteins
Moreau, D.L. / Rosenberg, M. | 1996
40
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. / EMPIS, J.M. / CHRISTIE, W.W. | 1997
40
Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters
Small, A.D. / Claus, J.R. / Wang, H. / Marriott, N.G. | 1995
40
Soybean protein dispersions at acid pH. Thermal and theological properties
Puppo, M. C. / A�on, M. C. | 1999
40
Food Chemistry and Toxicoloy - Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 (degree)C
Pacheco-Aguilar, R. / Lugo-Sánchez, M.E. / Robles-Burgueño, M.R. | 2000
40
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C
Pacheco‐Aguilar, R. / Lugo‐Sánchez, M.E. / Robles‐Burgueño, M.R. | 2000
42
Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Yin, L.-J. / Jiang, S.-T. | 2001
42
Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Antón, M.C. | 2003
42
Sensory characteristics of frankfurters as affected by fat, salt, and pH
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
42
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Palou, E. / López‐Malo, A. / Barbosa‐Cánovas, G. V. / Welti‐Chanes, J. / Swanson, B. G. | 1999
42
Food Chemistry and Toxicology - Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Añon, M.C. | 2003
42
Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
CHEMISTRY-BIOCHEMISTRY - Polyphenoloxidase activity and color of blanched and high hydrostatic pressure-treated banana puree
Palou, E. / Lopez-Malo, A. / Barbosa-Canovas, G.V. / Welti-Chanes, J. / Swanson, B.G. | 1999
42
Food Chemistry and Toxicology - Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
Ohmic and Inductive Heating
SASTRY, SUDHIR K. / BARACH, JEFFREY T. | 2000
43
Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Caking and stickiness of dairy-based food powders as related to glass transition
Chuy, L.E. / Labuza, T.P. | 1994
43
Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. | 1997
43
Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
Ajuyah, A. O. / Ahn, D. U. / Hardin, R. T. / Sim, J. S. | 1993
43
Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meats
Ajuyah, A.O. / Ahn, D.U. / Hardin, R.T. / Sim, J.S. | 1993
44
Mono- and diglycerides prepared by chemical glycerolysis from a butterfat fraction
Campbell-Timperman, K. / Choi, J.H. / Jimenez-Flores, R. | 1996
44
Tropomyosin, the Major Oyster Crassostrea gigas Allergen and its IgE‐binding Epitopes
ISHIKAWA, MASARU / ISHIDA, MASAMI / SHIMAKURA, KUNIYOSHI / NAGASHIMA, YUJI / SHIOMI, KAZUO | 1998
44
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Dobson, Gary / McDougall, Gordon J. / Stewart, Derek / Cubero, Miguel Ángel / Karjalainen, Reijo O. | 2017
46
CHEMISTRY-BIOCHEMISTRY - Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR
Martin, D.R. / Ablett, S. / Darke, A. / Sutton, R.L. / Sahagian, M. | 1999
46
Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR
Martin, D. R. / Ablett, S. / Darke, A. / Sutton, R. L. / Sahagian, M. | 1999
46
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
Zhu, Chao‐Zhi / Zhao, Jing‐Li / Tian, Wei / Liu, Yan‐Xia / Li, Miao‐Yun / Zhao, Gai‐Ming | 2018
47
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous media
Yang, B. / Parkin, K.L. | 1994
47
N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings
Petersen, A. | 1993
47
High Pressure Processing
FARKAS, DANIEL F. / HOOVER, DALLAS G. | 2000
48
Rigor Tension Development in Excised “Rested”, “Partially Exercised” and “Exhausted” Chinook Salmon White Muscle
JERRETT, A.R. / HOLLAND, A.J. | 1998
48
Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
48
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.‐C. / Mcwatters, K.H. / Phillips, R.D. | 2002
48
Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
Elling, J.L. / Duncan, S.E. / Keenan, T.W. / Eigel, W.N. / Boling, J. | 1996
48
Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
BLECKER, C. / PAQUOT, M. / LAMBERTI, I. / SENSIDONI, A. / LOGNAY, G. / DEROANNE, C. | 1997
48
Food Chemistry and Toxicology - Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
48
Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
48
Food Chemistry and Toxicoloy - Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-fat Meat Batters in a Model System
Lin, K.-W. / Mei, M.-Y. | 2000
48
Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Food Chemistry and Toxicology - Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.-C. / McWatters, K.H. / Phillips, R.D. | 2002
48
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Lin, K.‐W. / Mei, M.‐Y. | 2000
49
Nonane as a radiolytic product in irradiated bacon
Singh, H. / Guerrero, A. / Kremers, W. | 1993
50
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Puppo, M. C. / Afñón, M. C. | 1999
50
The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods
Kamińska‐Dwórznicka, Anna / Janczewska‐Dupczyk, Agnieszka / Kot, Anna / Łaba, Sylwia / Samborska, Katarzyna | 2020
50
CHEMISTRY-BIOCHEMISTRY - Soybean protein dispersions at acid pH Thermal and theological properties
Puppo, M.C. / Añon, M.C. | 1999
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82�C
Ghorpade, V. M. / Cornforth, D. P. | 1993
51
A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage
Rusinek, Robert / Gancarz, Marek / Krekora, Magdalena / Nawrocka, Agnieszka | 2019
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oC
Ghorpade, V.M. / Cornforth, D.P. | 1993
52
Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
52
Food Chemistry and Toxicology - Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
53
Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.‐C. / Phillips, R.D. / Mcwatters, K.H. | 2002
53
Rigor Contractions in “Rested” and “Partially Exercised” Chinook Salmon White Muscle as Affected by Temperature
JERRETT, A.R / HOLLAND, A.J. / CLEAVER, S.E. | 1998
53
Butteroil emulsification with milk-derived membrane and protein fractions
Oehlmann, S.M. / Duncan, S.E. / Keenan, T.W. | 1994
53
Food Chemistry and Toxicoloy - Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Gomez-Guillén, M.C. / Montero, P. / Hurtado, O. / Borderias, A.J. | 2000
53
Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu
Yang, Shuailing / Liu, Xuye / Zhang, Mingdi / Lin, Songyi / Chen, Feng | 2017
53
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
LEE, S. J. / JEON, I. J. / HARBERS, L. H. | 1997
53
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Mutlu, Ceren / Arslan‐Tontul, Sultan / Candal, Cihadiye / Kilic, Ozlem / Erbas, Mustafa | 2018
53
Food Chemistry and Toxicology - Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.-C. / Phillips, R.D. / McWatters, K.H. | 2002
53
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
GÓMEZ‐GUILLÉN, M.C. / MONTERO, P. / HURTADO, O. / BORDERÍAS, A.J. | 2000
53
Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast
Garcia Zepeda, C.M. / Kastner, C.L. / Kropf, D.H. / Hunt, M.C. / Kenney, P.B. / Schwenke, J.R. / Schleusener, D.S. | 1993
54
Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates
Karleskind, D. / Laye, I. / Morr, C.V. / Schenz, T.W. | 1996
55
Formulation and chopping temperature effects on beef frankfurters
Hensley, J.L. / Hand, L.W. | 1995
57
Food Chemistry and Toxicology - Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak-Williams, J. / Hankins, J.A. | 2003
57
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak‐Williams, J. / Hankins, J.A. | 2003
57
CHEMISTRY-BIOCHEMISTRY - Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C.L. / Gennadios, A. / Zeece, M.G. / Testin, R.F. | 1999
57
Interactive Effects of Factors Affecting Gelation of Whey Proteins
BOYE, J.I. / ALLI, I. / RAMASWAMY, H. / RAGHAVAN, V.G.S. | 1997
57
Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids
HSU, WAN‐JEAN / BERHOW, MARK / ROBERTSON, GEORGE H. / HASEGAWA, SHIN | 1998
57
Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours
Gong, Shengxiang / Xie, Fan / Lan, Xiaohong / Zhang, Wei / Gu, Xinzhe / Wang, Zhengwu | 2020
57
Structure studies on the nitrosyl derivative of heme
Jankiewicz, L. / Kwasny, M. / Wasylik, K. / Graczyk, A. | 1994
57
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
57
Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
58
Sodium lactate-sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork
Brewer, M.S. / Rostogi, B.K. / Argoudelis, L. / Sprouls, G.K. | 1995
59
Cure levels, processing methods and meat source effects on low-fat frankfurters
Martin, J.W. / Rogers, R.W. | 1993
59
Formation of Clusters in Whiskies During the Maturation Process
Morishima, Ken / Nakamura, Noriko / Matsui, Keisuke / Tanaka, Yoshikazu / Masunaga, Hiroyasu / Mori, Shoko / Iwashita, Takashi / li, Xiang / Shibayama, Mitsuhiro | 2019
59
A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Micellar transition state in casein between pH 5.5 and 5.0
Gastaldi, E. / Lagaude, A. / Tarodo de la Fuente, B. | 1996
60
Food Chemistry and Toxicology - Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, F. | 2002
60
Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, R | 2002
60
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
Sato, Ai / Truong, Van‐Den / Johanningsmeier, Suzanne D. / Reynolds, Rong / Pecota, Kenneth V. / Yencho, G. Craig | 2018
60
Rancidity in selected sites of frozen catfish fillets
Freeman, D.W. / Hearnsberger, J.O. | 1994
61
Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice
SOARES, N.F.F. / HOTCHKISS, J.H. | 1998
61
Waffle Production: Influence of Baking Plate Material on Sticking of Waffles
Huber, Regina / Kalss, Georg / Schoenlechner, Regine | 2017
61
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E. J. | 2000
61
Ionomeric Films of Alginic Acid
Pavlath, A. E. / Gossett, C. / Camirand, W. / Robertson, G. H. | 1999
61
CHEMISTRY-BIOCHEMISTRY - Ionomeric films of alginic acid
Pavlath, A.E. / Gossett, C. / Camirand, W. / Robertson, G.H. | 1999
61
Food Chemistry and Toxicoloy - High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E.J. | 2000
62
Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation
Fiddler, W. / Pensabene, J.W. / Gates, R.A. / Hale, M. / Jahncke, M. / Babbitt, J.K. | 1993
63
Variation in radiation sensitivity of foodborne pathogens associated with the suspending meat
Thayer, D.W. / Boyd, G. / Fox Jr, J.B. / Lakritz, L. / Hampson, J.W. | 1995
63
Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
63
Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
64
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage
Huang, Y.W. / Lovell, R.T. / Dunham, R.A. | 1994
64
Identification of Small Peptides Generated in Spanish Dry‐cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, E. | 2003
64
Food Chemistry and Toxicology - Identification of Small Peptides Generated in Spanish Dry-cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, F. | 2003
64
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Mulet, A. / García‐Reverter, J. / Sanjuán, R. / Bon, J. | 1999
64
ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isotherms
Mulet, A. / Garcia-Reverter, J. / Sanjua'n, R. / Bon, J. | 1999
65
Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior
Katyal, Mehak / Singh, Narpinder / Virdi, Amardeep Singh / Kaur, Amritpal / Ahlawat, Arvind Kumar / Singh, Anju Mahendru / Bajaj, Ritika | 2020
65
Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature
Fagioli, Laura / Pavoni, Lucia / Logrippo, Serena / Pelucchini, Caroline / Rampoldi, Luca / Cespi, Marco / Bonacucina, Giulia / Casettari, Luca | 2019
65
Viscoelastic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A.E. / Hsu, S.-H. | 1996
65
Viscoelasfic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A. E. / Hsu, S.-H. | 1996
65
Pulsed Electric Fields
Barbosa‐Canovas, Gustavo V. / Pierson, Merle D. / Zhang, Q. Howard / Schaffner, Donald W. | 2000
66
Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish
Miyazawa, T. / Kashima, M. / Fujimoto, K. | 1993
66
Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley
LERS, AMNON / JIANG, WEIBO / LOMANIEC, ELLA / AHARONI, NEHEMIA | 1998
66
Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
LIU, F. / ANG, C.Y.W. / HUANG, Y‐W. / TOLEDO, R.T. | 1997
66
Gibberellic acid and CO2 additive effects in retarding postharvest senescence of parsley
Lers, A. / Jiang, W. / Lomaniec, E. / Aharoni, N. | 1998
67
Food Chemistry and Toxicology - Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
67
Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
67
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips
Handumrongkul, C. / Silva, J.L. | 1994
67
Food Chemistry and Toxicoloy - Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
68
Quality characteristics of restructured beef steaks manufactured by various techniques
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