Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments (English)
- New search for: Chen, L.
- New search for: Ingham, B. H.
- New search for: Ingham, S. C.
- New search for: Chen, L.
- New search for: Ingham, B. H.
- New search for: Ingham, S. C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 8
;
C669-C675
;
2005
-
ISSN:
- Article (Journal) / Print
-
Title:Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments
-
Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 8 ; C669-C675
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2005-01-01
-
Size:C669-C675
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 69, Issue 8
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 8319
-
S: Sensory and Nutritive Qualities of Food - Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy SauceJeong, S.-Y. et al. | 2004
- C585
-
Effect of Gamma‐irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderLee, J.H. / Sung, T.H. / Lee, K.T. / Kim, M. R. et al. | 2004
- C593
-
Involvement of Volatile Sulfur Compounds in Ionizing Radiation‐induced Off‐odor of Fresh Orange JuiceFan, X. et al. | 2004
- C599
-
Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining AgentLopez‐Toledano, A. / Mayen, M. / Merida, J. / Medina, M. et al. | 2004
- C604
-
Denaturation of Tilapia Myosin Fragments by High Hydrostatic PressureKo, W.‐C. / Hwang, J.‐S. / Jao, C.‐L. / Hsu, K.‐C. et al. | 2004
- C608
-
Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified AtmospheresJohn, L. / Cornforth, D. / Carpenter, C.E. / Sorheim, O. / Pettee, B.C. / Whittier, D.R. et al. | 2004
- C615
-
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesGbogouri, G.A. / Linder, M. / Fanni, J. / Parmentier, M. et al. | 2004
- C623
-
Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate ProductionRickert, D.A. / Meyer, M.A. / Hu, J. / Murphy, P.A. et al. | 2004
- C632
-
Volatile Component Analysis of Commercially Milled Head and Broken RiceMonsoor, M.A. / Proctor, A. et al. | 2004
- C637
-
Characterization of Acid‐soluble Collagen from Pacific Whiting Surimi Processing ByproductsKim, J.‐S. / Park, J. W. et al. | 2004
- C643
-
Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)Montero, P. / Martínez‐Álvarez, O. / Gómez‐Guillén, M.C. et al. | 2004
- C648
-
Purification of Polyphenoloxidase from the Purple‐fleshed Potato (Solanum tuberosum Jasim) and its Secondary StructureJang, J. / Song, K.B. et al. | 2004
- C652
-
Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance BiosensorLu, Y. / Ohshima, T. / Ushio, H. et al. | 2004
- C659
-
Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic PsychrotrophsOuattara, GC / Jeon, IJ / Hart‐Thakur, RA / Schmidt, KA et al. | 2004
- C665
-
Classification of Fresh and Frozen‐thawed Fish by Near‐infrared SpectroscopyUddin, M. / Okazaki, E. et al. | 2004
- C669
-
Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash TreatmentsChen, L. / Ingham, B. H. / Ingham, S.C. et al. | 2004
- E361
-
Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero TemperaturesCalligaris, S. / Manzocco, L. / Conte, L.S. / Nicoli, M.C. et al. | 2004
- E367
-
Model of the Inactivation of Bacterial Spores by Moist Heat and High PressureRodriguez, A.C. / Larkin, J.W. / Dunn, J. / Patazca, E. / Reddy, N.R. / Alvarez‐Medina, M. / Tetzloff, R. / Fleischman, G.J. et al. | 2004
- E374
-
Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein IsolateLuo, Y.K. / Pan, D.D. / Ji, B.P. et al. | 2004
- E379
-
Effect of Ag‐containing Nano‐composite Active Packaging System on Survival of Alicyclobacillus acidoterrestrisNobile, M.A.del / Cannarsi, M. / Altieri, C. / Sinigaglia, M. / Favia, P. / Iacoviello, G. / D'Agostino, R. et al. | 2004
- E384
-
Water Sorption and Plasticization Behavior of Spray‐dried Lactose/Protein MixturesHaque, M.K. / Roos, Y.H. et al. | 2004
- E392
-
Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)Oliveira, A.C.M. / O'Keefe, S.F. / Balaban, M.O. et al. | 2004
- E398
-
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by TransglutaminaseBönisch, M.P. / Lauber, S. / Kulozik, U. et al. | 2004
- E405
-
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum FryingGranda, C. / Moreira, R.G. / Tichy, S.E. et al. | 2004
- E412
-
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of GelsEsturk, O. / Park, J.W. / Thawornchinsombut, S. et al. | 2004
- E417
-
Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty AcidsSkåra, T. / Sivertsvik, M. / Birkeland, S. et al. | 2004
- E417
-
Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty AcidsSkara, T. / Sivertsvik, M. / Birkeland, S. et al. | 2005
- E422
-
Treatment of Grape Juice by Osmotic EvaporationVersari, A. / Ferrarini, R. / Tornielli, G.B. / Parpinello, G.P. / Gostoli, C. / Celotti, E. et al. | 2004
- M207
-
Characterization of Pasteurized Fluid Milk Shelf‐life AttributesFromm, H.I. / Boor, K.J. et al. | 2004
- M215
-
Functional Properties of Antimicrobial Lysozyme‐Chitosan Composite FilmsPark, S.‐I. / Daeschel, M.A. / Zhao, Y. et al. | 2004
- M222
-
Malolactic Activity of Lactic Acid Bacteria during Sauerkraut FermentationJohanningsmeier, S.D. / Fleming, H.P. / Breidt, R Jr. et al. | 2004
- M228
-
Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality AnalysesEvrendilek, G.A. / Li, S. / Dantzer, W.R. / Zhang, Q.H. et al. | 2004
- M233
-
Morphological Changes in Autolytic Wine Yeast during Aging in Two Model SystemsMartinez‐Rodriguez, A.J. / Gonzalez, R. / Carrascosa, A.V. et al. | 2004
- M240
-
Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon—Real‐time PCR TechnologyLiming, S.H. / Zhang, Y. / Meng, J. / Bhagwat, A.A. et al. | 2004
- M246
-
A Novel Functional Soy‐based Food Fermented by Lactic Acid Bacteria: Effect of Heat TreatmentLeBlanc, J.G. / Garro, M.S. / de Giori, G. Savoy / de Valdez, G. Font et al. | 2004
- R175
-
Fish Allergy: Fish and Products ThereofTaylor, S.L. / Kabourek, J.L. / Hefle, S.L. et al. | 2004
- S301
-
The Compounds Contributing to the Greenness of Green TeaWang, L.‐F. / Park, S.‐C. / Chung, J.‐O. / Baik, J.‐H. / Park, S.‐K. et al. | 2004
- S306
-
Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef PattiesChae, S.H. / Keeton, J.T. / Smith, S.B. et al. | 2004
- S310
-
Effect of Volatiles and their Concentration on Perception of Tomato DescriptorsBaldwin, E.A. / Goodner, K. / Plotto, A. / Pritchett, K. / Einstein, M. et al. | 2004
- S319
-
Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy SauceJeong, S.‐Y. / Chung, S.‐J. / Suh, D.‐S. / Suh, B.‐C. / Kim, K.O. et al. | 2004
- S326
-
Sensory and Nutritional Quality of Nonfat Dry Milk in Long‐term Residential StorageLloyd, M.A. / Zou, J. / Ogden, L.V. / Pike, O.A. et al. | 2004
-
Author Index| 2004
-
M: Food Microbiology and Safety - Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon -- Real-time PCR TechnologyLiming, S.H. et al. | 2004
-
M: Food Microbiology and Safety - A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat TreatmentLeBlanc, J.G. et al. | 2004
-
C: Food Chemistry and Toxicology - Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining AgentLopez-Toledano, A. et al. | 2004
-
S: Sensory and Nutritive Qualities of Food - Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential StorageLloyd, M.A. et al. | 2004
-
C: Food Chemistry and Toxicology - Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate ProductionRickert, D.A. et al. | 2004
-
E: Food Engineering and Physical Properties - Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestrisNobile, M.A.Del et al. | 2004
-
E: Food Engineering and Physical Properties - Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by TransglutaminaseBönisch, M.P. et al. | 2004
-
E: Food Engineering and Physical Properties - Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)Oliveira, A.C.M. et al. | 2004
-
M: Food Microbiology and Safety - Functional Properties of Antimicrobial Lysozyme-Chitosan Composite FilmsPark, S.-I. et al. | 2004
-
Subject Index| 2004
-
C: Food Chemistry and Toxicology - Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance BiosensorLu, Y. et al. | 2004
-
C: Food Chemistry and Toxicology - Classification of Fresh and Frozen-thawed Fish by Near-infrared SpectroscopyUddin, M. et al. | 2004
-
E: Food Engineering and Physical Properties - Water Sorption and Plasticization Behavior of Spray-dried Lactose-Protein MixturesHaque, M.K. et al. | 2004
-
E: Food Engineering and Physical Properties - Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of GelsEsturk, O. et al. | 2004
-
C: Food Chemistry and Toxicology - Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesGbogouri, G.A. et al. | 2004
-
C: Food Chemistry and Toxicology - Purification of Polyphenoloxidase from the Purple-fleshed Potato (Solanum tuberosum Jasim) and its Secondary StructureJang, J. et al. | 2004
-
Letters to the Editor| 2004
-
M: Food Microbiology and Safety - Morphological Changes in Autolytic Wine Yeast during Aging in Two Model SystemsMartinez-Rodriguez, A.J. et al. | 2004
-
C: Food Chemistry and Toxicology - Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash TreatmentsChen, L. et al. | 2004
-
S: Sensory and Nutritive Qualities of Food - The Compounds Contributing to the Greenness of Green TeaWang, L.-F. et al. | 2004
-
C: Food Chemistry and Toxicology - Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified AtmospheresJohn, L. et al. | 2004
-
E: Food Engineering and Physical Properties - Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein IsolateLuo, Y.K. et al. | 2004
-
E: Food Engineering and Physical Properties - Production of Salmon Oil from Filleting Byproducts -- Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty AcidsSkåra, T. et al. | 2004
-
Page Charge Notice| 2004
-
R: Concise Reviews-Hypotheses in Food Science - Fish Allergy: Fish and Products ThereofTaylor, S.L. et al. | 2004
-
S: Sensory and Nutritive Qualities of Food - Effect of Volatiles and their Concentration on Perception of Tomato DescriptorsBaldwin, E.A. et al. | 2004
-
E: Food Engineering and Physical Properties - Model of the Inactivation of Bacterial Spores by Moist Heat and High PressureRodriguez, A.C. et al. | 2004
-
M: Food Microbiology and Safety - Characterization of Pasteurized Fluid Milk Shelf-life AttributesFromm, H.I. et al. | 2004
-
JFS Masthead| 2004
-
C: Food Chemistry and Toxicology - Denaturation of Tilapia Myosin Fragments by High Hydrostatic PressureKo, W.-C. et al. | 2004
-
E: Food Engineering and Physical Properties - Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero TemperaturesCalligaris, S. et al. | 2004
-
S: Sensory and Nutritive Qualities of Food - Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef PattiesChae, S.H. et al. | 2004
-
E: Food Engineering and Physical Properties - Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum FryingGranda, C. et al. | 2004
-
E: Food Engineering and Physical Properties - Treatment of Grape Juice by Osmotic EvaporationVersari, A. et al. | 2004
-
C: Food Chemistry and Toxicology - Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange JuiceFan, X. et al. | 2004
-
C: Food Chemistry and Toxicology - Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic PsychrotrophsOuattara, G.C. et al. | 2004
-
M: Food Microbiology and Safety - Malolactic Activity of Lactic Acid Bacteria during Sauerkraut FermentationJohanningsmeier, S.D. et al. | 2004
-
Industrial Application Briefs| 2004
-
C: Food Chemistry and Toxicology - Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)Montero, P. et al. | 2004
-
M: Food Microbiology and Safety - Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality AnalysesEvrendilek, G.A. et al. | 2004
-
C: Food Chemistry and Toxicology - Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderLee, J.H. et al. | 2004
-
C: Food Chemistry and Toxicology - Volatile Component Analysis of Commercially Milled Head and Broken RiceMonsoor, M.A. et al. | 2004
-
C: Food Chemistry and Toxicology - Characterization of Acid-soluble Collagen from Pacific Whiting Surimi Processing ByproductsKim, J.-S. et al. | 2004