The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase (English)
- New search for: Jimenez-Atienzar, M.
- New search for: Escribano, J.
- New search for: Cabanes, J.
- New search for: Gandia-Herrero, F.
- New search for: Garcia-Carmona, F.
- New search for: Jimenez-Atienzar, M.
- New search for: Escribano, J.
- New search for: Cabanes, J.
- New search for: Gandia-Herrero, F.
- New search for: Garcia-Carmona, F.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 9
;
C540-C544
;
2005
-
ISSN:
- Article (Journal) / Print
-
Title:The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase
-
Contributors:Jimenez-Atienzar, M. ( author ) / Escribano, J. ( author ) / Cabanes, J. ( author ) / Gandia-Herrero, F. ( author ) / Garcia-Carmona, F. ( author )
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 9 ; C540-C544
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2005-01-01
-
Size:C540-C544
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 70, Issue 9
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.
- C523
-
Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen StorageCalder, Beth L. / Bushway, Alfred A. / Bayer, Robert C. / Davis‐Dentici, Katherine A. / Camire, Mary Ellen et al. | 2005
- C529
-
Oxidative Degradation of Bisphenol A by Fruit HomogenatesImanaka, Masaaki / Yamabe, Shin‐Ichi / Yamamoto, Jun / Koezuka, Kanae / Take, Shiho / Sato, Arata / Sasaki, Kumiko et al. | 2005
- C534
-
Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh‐Cut Cantaloupe MelonLamikanra, Olusola / Kueneman, Dave / Ukuku, Dike / Bett‐Garber, Karen L. et al. | 2005
- C540
-
The Flavonoid Eriodictyol as Substrate of Peach Polyphenol OxidaseJiménez‐Atiénzar, Mercedes / Escribano, Josefa / Cabanes, Juana / Gandía‐Herrero, Fernando / García‐Carmona, Francisco et al. | 2005
- C545
-
Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared SpectroscopyLam, Henry S. / Proctor, Andrew / Howard, Luke / Cho, Mi Jin et al. | 2005
- C550
-
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United StatesFriedman, Mendel / Kim, Soo‐Yeun / Lee, Sin‐Jung / Han, Gyeong‐Phil / Han, Jae‐Sook / Lee, Kap‐Rang / Kozukue, Nobuyuke et al. | 2005
- C560
-
Physicochemical Properties of Carboxy‐methylated Sago (Metroxylon sagu) StarchFadzlina, Zainal A. Noor / Karim, Alias A. / Teng, Tjoon T. et al. | 2005
- C568
-
Retaining Green Pigments on Thermally Processed Peels‐on Green PearsNgo, Thao / Zhao, Yanyun et al. | 2005
- C575
-
Development of a Model System to Mimic Beef Bone DiscolorationNicolade, Cristina / Stetzer, Andrea J. / Tucker, Eve M. / McKeith, Floyd K. / Brewer, M. Susan et al. | 2005
- C581
-
High Hydrostatic Pressure Affects Flavor‐binding Properties of Whey Protein ConcentrateLiu, Xiaoming / Powers, Joseph R. / Swanson, Barry G. / Hill, Herbert H. / Clark, Stephanie et al. | 2005
- C586
-
Quantitative Detection of Poultry in Cooked Meat ProductsDjurdjevic, Nikola / Sheu, Shyang‐Chwen / Hsieh, Yun‐Hwa P. et al. | 2005
- E505
-
Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat‐ and Transglutaminase‐induced Bovine Collagen‐peptide GelErwanto, Yuny / Kawahara, Satoshi / Katayama, Kazunori / Ahhmed, Abdulatef M. / Yamauchi, Kiyoshi / Chin, Koo B. / Muguruma, Michio et al. | 2005
- E510
-
Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery ProductsZahn, Susann / Schneider, Yvonne / Zücker, Gregor / Rohm, Harald et al. | 2005
- E514
-
Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) LeavesGuan, Tiffany T. Y. / Cenkowski, Stefan / Hydamaka, Arnie et al. | 2005
- E519
-
Effect of Raw Potato Composition on Acrylamide Formation in Potato ChipsGranda, Claudia / Moreira, Rosana G. / Castell‐Perez, Elena et al. | 2005
- E526
-
Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing TreatmentsAlonso, Jesus / Tortosa, Maria E. / Canet, Wenceslao / Rodríguez, Maria T. et al. | 2005
- E531
-
Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave SystemCoronel, Pablo / Truong, Van‐Den / Simunovic, Josip / Sandeep, Kandiyan P. / Cartwright, Gary D. et al. | 2005
- E537
-
Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) MeatDileep, A.O. / Shamasundar, B.A. / Binsi, P.K. / Badii, F. / Howell, N.K. et al. | 2005
- E546
-
Limiting Partition Coefficient in Progressive Freeze‐concentrationGu, X. / Suzuki, T. / Miyawaki, Osato et al. | 2005
- E552
-
Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold‐Acclimated Winter Wheat Grass ExtractRegand, Alejandra / Goff, H. Douglas et al. | 2005
- E557
-
Optimization of Thermal Pretreatment Conditions for the Separation of Native alpha-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of beta-LactoglobulinTolkach, A. / Steinle, S. / Kulozik, U. et al. | 2005
- E557
-
Optimization of Thermal Pretreatment Conditions for the Separation of Native α‐Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β‐LactoglobulinTolkach, Alexander / Steinle, Susanne / Kulozik, Ulrich et al. | 2005
- E567
-
Physical Properties of Co‐crystalline Sugar and HoneyMaulny, A.P.E. / Beckett, S.T. / Mackenzie, G. et al. | 2005
- E573
-
Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging TechniqueJayathunge, Lasanthi / Illeperuma, Chamara et al. | 2005
- E579
-
Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef TendernessMaher, Siobhan C. / Mullen, Anna M. / Moloney, Aidan P. / Reville, Willi / Buckley, D. Joe / Kerry, Joe P. / Troy, D.J. et al. | 2005
- M393
-
Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese CabbageInatsu, Yasuhiro / Bari, M. L. / Kawasaki, Susumu / Kawamoto, Shinichi et al. | 2005
- M398
-
Incorporation of the Antilisterial Bacteriocin‐like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film‐forming Protein Matrices with Different HydrophobicityQuintero‐Salazar, Baciliza / Vernon‐Carter, E. Jaime / Guerrero‐Legarreta, Isabel / Ponce‐Alquicira, Edith et al. | 2005
- M404
-
Activity of epsilon-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenesGeornaras, I. / Sofos, J. N. et al. | 2005
- M404
-
Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenesGeornaras, Ifigenia / Sofos, John N. et al. | 2005
- M409
-
Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of TomatoesYuk, Hyun‐Gyun / Bartz, Jerry A. / Schneider, Keith R. et al. | 2005
- M415
-
A 4‐Hexylresorcinol‐based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from AquacultureMartínez‐Álvarez, Oscar / López‐Caballero, Maria E. / Montero, Pilar / Gómez‐Guillén, María C. et al. | 2005
- R131
-
Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality AnalysisButz, Peter / Hofmann, Claudia / Tauscher, Bernhard et al. | 2005
- R142
-
Chemistry and Reactions of Reactive Oxygen Species in FoodsChoe, Eunok / Min, David B. et al. | 2005
- S563
-
Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic NoseOlafsdottir, Gudrun / Chanie, Eric / Westad, Frank / Jonsdottir, Rosa / Thalmann, Claudia R. / Bazzo, Sandrine / Labreche, Said / Marcq, Pauline / Lundby, Frank / Haugen, John Erik et al. | 2005
- S575
-
Antioxidant Properties of Flavone C‐Glycosides from Atractylodes japonica Leaves in Human Low‐density Lipoprotein OxidationKim, Young‐Chan / Jun, Mira / Jeong, Woo‐Sik / Chung, Shin‐Kyo et al. | 2005
- S581
-
Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post‐exhaustive ExerciseTsai, Pu‐Hsi / Kan, Nean‐Been / Ho, Su‐Chen / Liu, Chieh‐Chung / Lin, Chih‐Cheng et al. | 2005
- S586
-
Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor‐caju) Harvested from Different SubstratesLiu, Jianhua / Vijayakumar, Chitra / Hall, Clifford A. III / Hadley, Mary / Wolf‐Hall, Charlene E. et al. | 2005
- S593
-
Nutritional, Sensory, and Physicochemical Properties of Vitamin E‐ and Mineral‐fortified Fresh‐cut Apples by Use of Vacuum ImpregnationPark, Su‐il / Kodihalli, Indumathi / Zhao, Yanyun et al. | 2005
- S600
-
Heat Intensity and Warmed‐over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper LevelsEmrick, Margaret E. / Penfield, Marjorie P. / Bacon, Craig D. / Van L aack, Riette V.L. / Brekke, Clark J. et al. | 2005
- S605
-
Flowers and Leaves of Tropaeolum majus L. as Rich Sources of LuteinNiizu, P.Y. / Rodriguez‐Amaya, Delia B. et al. | 2005
- S610
-
Consumer and Descriptive Sensory Analysis of Black Walnut SyrupMatta, Ziad / Chambers, Edgar IV / Naughton, Gary et al. | 2005
-
C Food Chemistry and Toxicology - Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United StatesFriedman, Mendel et al. | 2005
-
C Food Chemistry and Toxicology - Retaining Green Pigments on Thermally Processed Peels-on Green PearsNgo, Thao et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide GelErwanto, Yuny et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different SubstratesLiu, Jianhua et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive ExerciseTsai, Pu-Hsi et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) MeatDileep, A.O. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum ImpregnationPark, Su-il et al. | 2005
-
Annual Reviewer Index - Index 6| 2005
-
C Food Chemistry and Toxicology - Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe MelonLamikanra, Olusola et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) LeavesGuan, Tiffany T.Y. et al. | 2005
-
E Food Engineering and Physical Properties - Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave SystemCoronel, Pablo et al. | 2005
-
M Food Microbiology and Safety - Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different HydrophobicityQuintero-Salazar, Baciliza et al. | 2005
-
C Food Chemistry and Toxicology - Quantitative Detection of Poultry in Cooked Meat ProductsDjurdjevic, Nikola et al. | 2005
-
JFS Masthead| 2005
-
C Food Chemistry and Toxicology - Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) StarchNoor Fadzlina, Zainal A. et al. | 2005
-
C Food Chemistry and Toxicology - High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein ConcentrateLiu, Xiaoming et al. | 2005
-
Page Charge Notice| 2005
-
S Sensory and Nutritive Qualities of Food - Flowers and Leaves of Tropaeolum majus L. as Rich Sources of LuteinNiizu, P.Y. et al. | 2005
-
C Food Chemistry and Toxicology - Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen StorageCalder, Beth L. et al. | 2005
-
C Food Chemistry and Toxicology - Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared SpectroscopyLam, Henry S. et al. | 2005
-
C Food Chemistry and Toxicology - Development of a Model System to Mimic Beef Bone DiscolorationNicolade, Cristina et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Raw Potato Composition on Acrylamide Formation in Potato ChipsGranda, Claudia et al. | 2005
-
E Food Engineering and Physical Properties - Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass ExtractRegand, Alejandra et al. | 2005
-
E Food Engineering and Physical Properties - Optimization of Thermal Pretreatment Conditions for the Separation of Native a-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of b-LactoglobulinTolkach, Alexander et al. | 2005
-
Subject Index| 2005
-
M Food Microbiology and Safety - Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of TomatoesYuk, Hyun-Gyun et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Consumer and Descriptive Sensory Analysis of Black Walnut SyrupMatta, Ziad et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Chemistry and Reactions of Reactive Oxygen Species in FoodsChoe, Eunok et al. | 2005
-
E Food Engineering and Physical Properties - Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery ProductsZahn, Susann et al. | 2005
-
E Food Engineering and Physical Properties - Physical Properties of Co-crystalline Sugar and HoneyMaulny, A.P.E. et al. | 2005
-
E Food Engineering and Physical Properties - Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef TendernessMaher, Siobhan C. et al. | 2005
-
Annual Author Index - Index 11| 2005
-
Editorial| 2005
-
M Food Microbiology and Safety - Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese CabbageInatsu, Yasuhiro et al. | 2005
-
Author Index| 2005
-
M Food Microbiology and Safety - A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from AquacultureMartinez-Álvarez, Oscar et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic NoseOlafsdottir, Gudrun et al. | 2005
-
C Food Chemistry and Toxicology - Oxidative Degradation of Bisphenol A by Fruit HomogenatesImanaka, Masaaki et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein OxidationKim, Young-Chan et al. | 2005
-
Industrial Application Briefs| 2005
-
E Food Engineering and Physical Properties - Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging TechniqueJayathunge, Lasanthi et al. | 2005
-
M Food Microbiology and Safety - Activity of e-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenesGeornaras, Ifigenia et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper LevelsEmrick, Margaret E. et al. | 2005
-
Information for Authors| 2005
-
R Concise Reviews-Hypotheses in Food Science - Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality AnalysisButz, Peter et al. | 2005
-
C Food Chemistry and Toxicology - The Flavonoid Eriodictyol as Substrate of Peach Polyphenol OxidaseJiménez-Atiénzar, Mercedes et al. | 2005
-
E Food Engineering and Physical Properties - Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing TreatmentsAlonso, Jesus et al. | 2005
-
E Food Engineering and Physical Properties - Limiting Partition Coefficient in Progressive Freeze-concentrationGu, X. et al. | 2005
-
Annual Subject Index - Index 1| 2005