Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish (English)

in JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70 , 8 ; C506-C510
JOURNAL OF FOOD SCIENCE -CHICAGO-
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Table of contents – Volume 70, Issue 8

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

c455
Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model
Hemung, Bung‐Orn / Yongsawatdigul, Jirawat | 2005
c461
Cause and Prevention of Cane Molasses Gelling
Xu, Yichi / Barringer, Sheryl / Alvarez, Valente | 2005
c465
Development of Muscle Thermal Rigorometer and Characterization of Heat‐induced Muscle Shortening of Tilapia
Su, Chung‐Wen / Kong, Ming‐Sheng | 2005
c471
Validation of a High‐performance Liquid Chromatography‐Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone‐Enriched Supplements
Hubert, Jane / Berger, Monique / Daydé, Jean | 2005
c478
Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Thanonkaew, Amonrat / Benjakul, Soottawat / Visessanguan, Wonnop / Decker, Eric A. | 2005
c483
Stability of α‐Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed‐Fortified Macaroni
Hall, Clifford A. III / Manthey, Frank A. / Lee, Robert E. / Niehaus, Mary | 2005
C483
Stability of alpha-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni
Hall, C. A. / Manthey, F. A. / Lee, R. E. / Niehaus, M. | 2005
c490
Recovery and Purification of 10‐oxo‐trans‐8‐decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Morawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin | 2005
c495
The Effective Methods in Refolding and Activation of Cathepsin L‐like Soybean Protease D3
Kodera, Tomohiro / Asano, Minao / Kawai, Misako / Miwa, Tetsuya / Nio, Noriki | 2005
c503
Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase
Koblitz, Maria G.B. / Pastore, Glaucia M. | 2005
c506
Non‐destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen‐thawed Fish
Uddin, Musleh / Okazaki, Emiko / Turza, Sandor / Yumiko, Yamashita / Tanaka, Munehiko / Fukuda, Yutaka | 2005
c511
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
Kim, Jin Soo / Park, Jae W. | 2005
c517
Aroma Active Compounds of Bulgogi
Ko, Hye Sung / Kim, Tae Hwan / Cho, In Hee / Yang, Ji‐Yeon / Kim, Young‐Suk / Lee, Hyong Joo | 2005
e443
Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Charles, Florence / ANCHEZ, JOSÉ S / Gontard, Nathalie | 2005
e450
An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion
Ranasinghesagara, Janaka / Hsieh, Fu‐Hung / Yao, Gang | 2005
e455
Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage
Sathivel, Subramaniam | 2005
e460
Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing
Samaranayake, Chaminda P. / Sastry, Sudhir K. / Zhang, Howard | 2005
e466
Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions
Tangsuphoom, Nattapol / Coupland, John N. | 2005
e471
Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery
Vargas, Angela M. / Kim, Moon S. / Tao, Yang / Lefcourt, Alan M. / Chen, Yud‐Ren / LUO, Yaguang / SONG, Yoonseok / Buchanan, Robert | 2005
e477
Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
Chéret, Romuald / Chapleau, Nicolas / Delbarre‐Ladrat, Christine / Verrez‐Bagnis, Véronique / Lamballerie, Marie de | 2005
e484
Effect of Near‐infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread
Olsson, E.E.M. / Trägårdh, A.C. / Ahrné, L.M. | 2005
e492
Production of Cocoa Butter Microcapsules Using an Electrospray Process
Bocanegra, Rodrigo / Gaonkar, Anikumar G. / Barrero, Antonio / Loscertales, Ignacio G. / Pechack, David / Marquez, Manuel | 2005
e498
Components of Vane Yield Stress of Structured Food Dispersions
Genovese, Diego B. / Rao, M. Anandha | 2005
m375
Probiotic Strains as Starter Cultures Improve Angiotensin‐converting Enzyme Inhibitory Activity in Soy Yogurt
Donkor, O.N. / Henriksson, Anders / Vasiljevic, Todor / Shah, Nagendra P. | 2005
m382
Retail Shelf‐Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
Huang, Nai‐Yun / Ho, Chung‐Ping / McMillin, Kenneth W. | 2005
m388
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Lee, Jeongmin / Hwang, Kwon‐Tack / Chung, Min‐Young / Cho, Dong‐Hyeok / Park, Chang‐Soo | 2005
r121
Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Scarlatos, Amber / Welt, Bruce A. / Cooper, Brian Y. / Archer, Douglas / DeMarse, Thomas / Chau, Khe V. | 2005
s509
Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake
Giammarioli, Stefania / Mosca, Maurizio / Sanzini, Elisabetta | 2005
s513
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Laneuville, Sandra I. / Paquin, Paul / Turgeon, Sylvie L. | 2005
S520
Drying Kinetics and beta-Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, P. / Devahastin, S. / Mujumdar, A. S. | 2005
s520
Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, Peamsuk / Devahastin, Sakamon / Mujumdar, Arun S. | 2005
s527
Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol‐Fed Rats: Cholesterol‐lowering Action of Fermented Brown Rice
Hee, Seung / Park, Baek Soojin / Lee, Hyeon Gyu | 2005
s532
Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea Products
Cho, Hae‐Young / Chung, Seo‐Jin / Kim, Hee‐Sup / Kim, Kwang‐OK | 2005
s539
Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case Study
Ravi, Ramasamy / Susheelamma, N.S. | 2005
s548
Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat Bread
Ziadeh, Ghada / Shadarevian, Sossy / Malek, Amal / Khalil, Joanna / Haddad, Tharwat / Haddad, John / Toufeili, Imad | 2005
s553
Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Parker, April R. / Penfield, Marjorie P. | 2005
s558
Production of an Isoflavone Concentrate from Red Clover Flowers
Xu, Lei / Kumar, Ashwani / Lamb, Karen / Layton, Linda | 2005
M Food Microbiology and Safety - Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt
Donkor, O.N. / Henriksson, Anders / Vasiljevic, Todor / Shah, Nagendra P. | 2005
S Sensory and Nutritive Qualities of Food - Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice
Baek, Seung Hee / Park, Soojin / Lee, Hyeon Gyu | 2005
R Concise Reviews-Hypotheses in Food Science - Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks
Scarlatos, Amber / Welt, Bruce A. / Cooper, Brian Y. / Archer, Douglas / DeMarse, Thomas / Chau, Khe V. | 2005
C Food Chemistry and Toxicology - Cause and Prevention of Cane Molasses Gelling
Xu, Yichi / Barringer, Sheryl / Alvarez, Valente | 2005
C Food Chemistry and Toxicology - Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase
Koblitz, Maria G.B. / Pastore, Glaucia M. | 2005
C Food Chemistry and Toxicology - Aroma Active Compounds of Bulgogi
Ko, Hye Sung / Kim, Tae Hwan / Cho, In Hee / Yang, Ji-Yeon / Kim, Young-Suk / Lee, Hyong Joo | 2005
S Sensory and Nutritive Qualities of Food - Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread
Ziadeh, Ghada / Shadarevian, Sossy / Malek, Amal / Khalil, Joanna / Haddad, Tharwat / Haddad, John / Toufeili, Imad | 2005
JFS Masthead
| 2005
M Food Microbiology and Safety - Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Lee, Jeongmin / Hwang, Kwon-Tack / Chung, Min-Young / Cho, Dong-Hyeok / Park, Chang-Soo | 2005
S Sensory and Nutritive Qualities of Food - Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate-Xanthan Gum Complexes as Fat Replacer
Laneuville, Sandra I. / Paquin, Paul / Turgeon, Sylvie L. | 2005
Page Charge Notice
| 2005
E Food Engineering and Physical Properties - Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage
Sathivel, Subramaniam | 2005
C Food Chemistry and Toxicology - Non-destructive Visible-NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish
Uddin, Musleh / Okazaki, Emiko / Turza, Sandor / Yumiko, Yamashita / Tanaka, Munehiko / Fukuda, Yutaka | 2005
C Food Chemistry and Toxicology - Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model
Hemung, Bung-Orn / Yongsawatdigul, Jirawat | 2005
S Sensory and Nutritive Qualities of Food - Production of an Isoflavone Concentrate from Red Clover Flowers
Xu, Lei / Kumar, Ashwani / Lamb, Karen / Layton, Linda | 2005
C Food Chemistry and Toxicology - Validation of a High-performance Liquid Chromatography-Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone-Enriched Supplements
Hubert, Jane / Berger, Monique / Daydé, Jean | 2005
C Food Chemistry and Toxicology - Stability of a-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni
Hall III, Clifford A. / Manthey, Frank A. / Lee, Robert E. / Niehaus, Mary | 2005
C Food Chemistry and Toxicology - Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus
Morawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin | 2005
S Sensory and Nutritive Qualities of Food - Drying Kinetics and b-Carotene Degradation in Carrot Undergoing Different Drying Processes
Suvarnakuta, Peamsuk / Devahastin, Sakamon / Mujumdar, Arun S. | 2005
E Food Engineering and Physical Properties - Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Charles, Florence / Sanchez, José / Gontard, Nathalie | 2005
M Food Microbiology and Safety - Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging
Huang, Nai-Yun / Ho, Chung-Ping / McMillin, Kenneth W. | 2005
E Food Engineering and Physical Properties - An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion
Ranasinghesagara, Janaka / Hsieh, Fu-Hung / Yao, Gang | 2005
C Food Chemistry and Toxicology - Development of Muscle Thermal Rigorometer and Characterization of Heat-induced Muscle Shortening of Tilapia
Su, Chung-Wen / Kong, Ming-Sheng | 2005
S Sensory and Nutritive Qualities of Food - Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake
Giammarioli, Stefania / Mosca, Maurizio / Sanzini, Elisabetta | 2005
S Sensory and Nutritive Qualities of Food - Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products
Cho, Hae-Young / Chung, Seo-Jin / Kim, Hee-Sup / Kim, Kwang-Ok | 2005
E Food Engineering and Physical Properties - Pulsed Ohmic Heating -- A Novel Technique for Minimization of Electro-chemical Reactions During Processing
Samaranayake, Chaminda P. / Sastry, Sudhir K. / Zhang, Howard | 2005
E Food Engineering and Physical Properties - Production of Cocoa Butter Microcapsules Using an Electrospray Process
Bocanegra, Rodrigo / Gaonkar, Anikumar G. / Barrero, Antonio / Loscertales, Ignacio G. / Pechack, David / Marquez, Manuel | 2005
E Food Engineering and Physical Properties - Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery
Vargas, Angela M. / Kim, Moon S. / Tao, Yang / Lefcourt, Alan M. / Chen, Yud-Ren / Luo, Yaguang / Song, Yoonseok / Buchanan, Robert | 2005
C Food Chemistry and Toxicology - The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3
Kodera, Tomohiro / Asano, Minao / Kawai, Misako / Miwa, Tetsuya / Nio, Noriki | 2005
E Food Engineering and Physical Properties - Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread
Olsson, E.E.M. / Trägårdh, A.C. / Ahrné, L.M. | 2005
E Food Engineering and Physical Properties - Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions
Tangsuphoom, Nattapol / Coupland, John N. | 2005
C Food Chemistry and Toxicology - Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Thanonkaew, Amonrat / Benjakul, Soottawat / Visessanguan, Wonnop / Decker, Eric A. | 2005
C Food Chemistry and Toxicology - Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing
Kim, Jin Soo / Park, Jae W. | 2005
E Food Engineering and Physical Properties - Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
Chéret, Romuald / Chapleau, Nicolas / Delbarre-Ladrat, Christine / Verrez-Bagnis, Véronique / Lamballerie, Marie de | 2005
Industrial Application Briefs
| 2005
S Sensory and Nutritive Qualities of Food - Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study
Ravi, Ramasamy / Susheelamma, N.S. | 2005
E Food Engineering and Physical Properties - Components of Vane Yield Stress of Structured Food Dispersions
Genovese, Diego B. / Rao, M.Anandha | 2005
S Sensory and Nutritive Qualities of Food - Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream
Parker, April R. / Penfield, Marjorie P. | 2005

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