JFS Upgrades (Englisch)

In: Journal of Food Science   ;  74 ,  1  ;  vii  ;  2009

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C1
Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage
Jeong, J.Y. / Hur, S.J. / Yang, H.S. / Moon, S.H. / Hwang, Y.H. / Park, G.B. / Joo, S.T. | 2009
C6
Physical Properties of Gelidium corneum–Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork Loins
Hong, Y.‐H. / Lim, G.‐O. / Song, K. B. | 2009
C11
Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)
Cho, Jungeun / Lee, Eun Jin / Yoo, Kil Sun / Lee, Seung Koo / Patil, Bhimanagouda S. | 2009
C17
Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates
Choi, Yeung Joon / Hur, Sungik / Choi, Byeong‐Dae / Konno, Kunihiko / Park, Jae W. | 2009
C25
Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
Ismail, H.A. / Lee, E.J. / Ko, K.Y. / Paik, H.D. / Ahn, D.U. | 2009
C33
Determination of Dextrose Equivalent Value and Number Average Molecular Weight of Maltodextrin by Osmometry
Rong, Y. / Sillick, M. / Gregson, C.M. | 2009
C41
Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin
Min, B. / Ahn, D.U. | 2009
C49
Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread
Martinez‐Villaluenga, C. / Michalska, A. / Frias, J. / Piskula, M.K. / Vidal‐Valverde, C. / Zieliński, H. | 2009
C56
Kinetics of an Acid‐Base Catalyzed Reaction (Aspartame Degradation) as Affected by Polyol‐Induced Changes in Buffer pH and pKa Values
Chuy, S. / Bell, L.N. | 2009
C62
Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons
Martinez‐Villaluenga, C. / Peñas, E. / Frias, J. / Ciska, E. / Honke, J. / Piskula, M.K. / Kozlowska, H. / Vidal‐Valverde, C. | 2009
C68
Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry‐Heating in the Presence of Pyrophosphate
Hayashi, Y. / Nagano, S. / Enomoto, H. / Li, C.‐P. / Sugimoto, Y. / Ibrahim, H.R. / Hatta, H. / Takeda, C. / Aoki, T. | 2009
C73
Species‐Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro
Ramanathan, R. / Konda, M.K.R. / Mancini, R.A. / Faustman, C. | 2009
E1
Comparison of the Dispersed Phase Coalescence Mechanisms in Different Tablespreads
Rousseau, D. / Ghosh, S. / Park, H. | 2009
E8
Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits
Wang, H. / Feng, H. / Liang, W. / Luo, Y. / Malyarchuk, V. | 2009
E16
Effects of Drying Temperature and Surface Characteristics of Vegetable on the Survival of Salmonella
Hawaree, N. / Chiewchan, N. / Devahastin, S. | 2009
E23
A Near‐Infrared (NIR) Technique for Imaging Food Materials
Pallav, P. / Diamond, G.G. / Hutchins, D.A. / Green, R.J. / Gan, T.H. | 2009
E34
In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization
Parada, Javier / Aguilera, José M. | 2009
H1
A Combination of Grape Seed‐Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 Cells
Zhang, H.‐J. / Ji, B.‐P. / Chen, G. / Zhou, F. / Luo, Y.‐C. / Yu, H.‐Q. / Gao, F.‐Y. / Zhang, Z.‐P. / Li, H.‐Y. | 2009
H8
Food Deprivation Promotes Oxidative Imbalance in Rat Brain
Santos, R.X. / Cardoso, S. / Silva, S. / Correia, S. / Carvalho, C. / Crisóstomo, J. / Rodrigues, L. / Amaral, C. / Louro, T. / Matafome, P. et al. | 2009
H15
Compare Activities on Regulating Lipid‐Metabolism and Reducing Oxidative Stress of Diabetic Rats of Tremella Aurantialba Broth's Extract (TBE) with Its Mycelia Polysaccharides (TMP)
Zhang, Z.C. / Lian, B. / Huang, D.M. / Cui, F.J. | 2009
H22
Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in Rats
Walton, Michaela C. / Hendriks, Wouter H. / Broomfield, Anne M. / McGhie, Tony K. | 2009
M1
Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality
Maffei, M. / Vernocchi, P. / Lanciotti, R. / Guerzoni, M.E. / Belletti, N. / Gardini, F. | 2009
M8
Inactivation of Escherichia coli K‐12 in Apple Juice Using Combination of High‐Pressure Homogenization and Chitosan
Kumar, S. / Thippareddi, H. / Subbiah, J. / Zivanovic, S. / Davidson, P.M. / Harte, F. | 2009
M15
Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine Making
Benito, S. / Palomero, F. / Morata, A. / Calderón, F. / Suárez‐Lepe, J.A. | 2009
M23
Comparison of Viability and Heat Resistance of Clostridium sporogenes Stored at Different Temperatures
Mah, J.‐H. / Kang, D.‐H. / Tang, J. | 2009
M28
Food Safety Knowledge of Cheese Consumers
Planzer Jr., S.B. / Da Cruz, A.G. / Sant´ana, A.S. / Silva, R. / Moura, M.R.L. / De Carvalho, L.M.J. | 2009
M31
Inhibitory Effect of Eleutherine americana Merr. Extract on Staphylococcus aureus Isolated from Food
Ifesan, B.O.T. / Hamtasin, C. / Mahabusarakam, W. / Voravuthikunchai, S.P. | 2009
M37
PCR Detection and Microbiological Isolation of Salmonella spp. from Fresh Beef and Cantaloupes
Gallegos‐Robles, M.A. / Morales‐Loredo, A. / Álvarez‐Ojeda, G. / Osuna‐García, J.A. / Martínez, I.O. / Morales‐Ramos, L.H. / Fratamico, P. | 2009
M41
Detection and Enumeration of Vibrio vulnificus by Direct Colony Immunoblot
Senevirathne, R.N. / Janes, M.E. / Simonson, J.G. | 2009
M46
Antimicrobial Efficacy of Zinc Oxide Quantum Dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7
Jin, T. / Sun, D. / Su, J.Y. / Zhang, H. / Sue, H.‐J. | 2009
N1
Formation of Biocompatible Nanoparticles via the Self‐Assembly of Chitosan and Modified Lecithin
Chuah, A.M. / Kuroiwa, T. / Ichikawa, S. / Kobayashi, I. / Nakajima, M. | 2009
N9
Effect of Pasteurization, High‐Pressure Processing, and Retorting on the Barrier Properties of Nylon 6, Nylon 6/Ethylene Vinyl Alcohol, and Nylon 6/Nanocomposites Films
Halim, L. / Pascall, M.A. / Lee, J. / Finnigan, B. | 2009
N16
Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel
Jafarpour, A. / Gorczyca, E.M. | 2009
R1
Extracting Survival Parameters from Isothermal, Isobaric, and “Iso‐concentration” Inactivation Experiments by the “3 End Points Method”
Corradini, M.G. / Normand, M.D. / Newcomer, C. / Schaffner, D.W. / Peleg, M. | 2009
R12
External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic Foods
Carpenter, C.E. / Broadbent, J.R. | 2009
R16
Technological and Functional Applications of Low‐Calorie Sweeteners from Lactic Acid Bacteria
Patra, F. / Tomar, S.K. / Arora, S. | 2009
R24
Scientific Status Summary:Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do
Annous, B. A. / Fratamico, P. M. / Smith, J. L. | 2009
R24
Scientific Status Summary
Annous, Bassam A. / Fratamico, Pina M. / Smith, James L. | 2009
S1
A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High‐Oleic and Normal Peanuts
Nepote, V. / Olmedo, R.H. / Mestrallet, M.G. / Grosso, N.R. | 2009
S9
Reduction of Oil Absorption in Deep‐Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture
Mah, E. / Brannan, R.G. | 2009
S17
The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate
Wright, B.J. / Zevchak, S.E. / Wright, J.M. / Drake, M.A. | 2009
S30
Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
Sasse, A. / Colindres, P. / Brewer, M.S. | 2009
S36
Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins
Rowe, C.W. / Pohlman, F.W. / Brown, A.H. Jr / Johnson, Z.B. / Whiting, S.H. / Galloway, D.L. | 2009
S44
Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis Muscles
Kadim, I.T. / Mahgoub, O. / Al‐Marzooqi, W. / Khalaf, S.K. / Mansour, M.H. / Al‐Sinani, S.S.H. / Al‐Amri, I.S. | 2009
S53
Sensory Stability of Ultra‐High Temperature Milk in Polyethylene Bottle
Petrus, R.R. / Walter, E.H.M. / Faria, J.A.F. / Abreu, L.F. | 2009
S58
Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk”
Kaban, G. / Kaya, M. | 2009
T1
Development of a Bispecific Monoclonal Antibody to Pesticide Carbofuran and Triazophos Using Hybrid Hybridomas
Jin, R.Y. / Guo, Y.R. / Wang, C.M. / Wu, J.X. / Zhu, G.N. | 2009
T7
Mutagenicity and Safety Evaluation of Water Extract of Fermented Toona Sinensis Roemor Leaves
Liao, J.‐W. / Yeh, J.‐Y. / Lin, Y.‐C. / Wei, M.‐M. / Chung, Y.‐C. | 2009
T14
Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine Insecticides
Rawn, Dorothea F.K. / Breakell, K. / Verigin, V. / Nicolidakis, H. / Sit, D. / Feeley, M. | 2009
v
Industrial Applications of Selected JFS Articles
| 2009
vii
JFS Upgrades
Lund, Daryl | 2009