Sausage Structure Analysis (English)
- New search for: Ripoche, A.
- New search for: Le Guern, L.
- New search for: Martin, J. L.
- New search for: Taylor, R. G.
- New search for: Vendeuvre, J. L.
- New search for: Ripoche, A.
- New search for: Le Guern, L.
- New search for: Martin, J. L.
- New search for: Taylor, R. G.
- New search for: Vendeuvre, J. L.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
66
;
670-674
;
2001
-
ISSN:
- Article (Journal) / Print
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Title:Sausage Structure Analysis
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Contributors:Ripoche, A. ( author ) / Le Guern, L. ( author ) / Martin, J. L. ( author ) / Taylor, R. G. ( author ) / Vendeuvre, J. L. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 66 ; 670-674
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2001-01-01
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Size:5 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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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 66
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.
- 2
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Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various ConcentrationsAnema, S.G. et al. | 2001
- 2
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Food Chemistry and Toxicology - Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of a-Lactalbumin in Milk Samples of Various ConcentrationsAnema, S.G. et al. | 2001
- 2
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Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of alpha-Lactalbumin in Milk Samples of Various ConcentrationsAnema, S. G. et al. | 2001
- 10
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Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and TabletsSu, S‐C. / Chou, S‐S. / Hwang, D‐F. / Chang, P‐C. / Liu, C‐H. et al. | 2001
- 10
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Food Chemistry and Toxicology - Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and TabletsSu, S.-C. et al. | 2001
- 15
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Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by HeatingShin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. et al. | 2001
- 15
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Food Chemistry and Toxicology - Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by HeatingShin, J.H. et al. | 2001
- 20
-
Food Chemistry and Toxicology - Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried MeatsWilkinson, A.L. et al. | 2001
- 20
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Antioxidant Effects on TBARS and Fluorescence Mearsurements in Freeze‐Dried MeatsWILKINSON, A.L. / SENECAL, Q.SUN, A. / FAUSTMAN, C. et al. | 2001
- 20
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Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried MeatsWilkinson, A. L. / Sun, Q. / Senecal, A. / Faustman, C. et al. | 2001
- 25
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Food Chemistry and Toxicology - Comparison of Deamidation Activity of TransglutaminasesOhtsuka, T. et al. | 2001
- 25
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Comparison of Deamidation Activity of TransglutaminasesOhtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. et al. | 2001
- 30
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Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of RutabagaZhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. et al. | 2001
- 30
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Food Chemistry and Toxicology - Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of RutabagaZhu, M. et al. | 2001
- 38
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Effects of SDS on Casein Micelles: SDS-Induced Milk Gel FormationLefebvre-Cases, E. / De La Fuente, B. T. / Cuq, J. L. et al. | 2001
- 38
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Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel FormationLefebvre-Cases, E. et al. | 2001
- 38
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Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel FormationLefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. et al. | 2001
- 42
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Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel SausageYin, L.-J. et al. | 2001
- 43
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Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' CultivarsJaime, P. et al. | 2001
- 43
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Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ CultivarsJaime, P. / Salvador, M.L. / Oria, R. et al. | 2001
- 48
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Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic CompoundsKroll, J. et al. | 2001
- 48
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Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic CompoundsKroll, J. / Rawel, H.M. et al. | 2001
- 59
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A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene GlycolTurhan, K.N. / Sahbaz, F. / Güner, A. et al. | 2001
- 59
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Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene GlycolTurhan, K.N. et al. | 2001
- 63
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Effects of Gamma Irradiation on the Texture of Minimally Processed Apple SlicesGunes, G. / Hotchkiss, J.H. / Watkins, C.B. et al. | 2001
- 63
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Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple SlicesGunes, G. et al. | 2001
- 68
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ATP Metabolites During Aging of Exudative and Nonexudative Pork MeatsBatlle, N. / Aristoy, M.‐C. / Toldrá, F. et al. | 2001
- 68
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Food Chemistry and Toxicology - ATP Metabolites During Aging of Exudative and Nonexudative Pork MeatsBattle, N. et al. | 2001
- 72
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Free Amino Acids in Dark‐ and White‐muscle Fish as Determined by O‐phthaldialdehyde Precolumn DerivatizationAntoine, F.R. / Wei, C.I. / Littell, R.C. / Quinn, B.P. / Hogle, A.D. / Marshall, M.R. et al. | 2001
- 72
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Food Chemistry and Toxicology - Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn DerivatizationAntoine, F.R. et al. | 2001
- 78
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Food Chemistry and Toxicology - Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and b-Carotene of Reduced-Fat MayonnaiseYe, L. et al. | 2001
- 78
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Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and beta-Carotene of Reduced-Fat MayonnaiseYe, L. / Landen, W. O. / Eitenmiller, R. R. et al. | 2001
- 78
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Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat MayonnaiseYe, L. / Landen, W.O. / Eitenmiller, R.R. et al. | 2001
- 83
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Food Chemistry and Toxicology - Volatile and Nonvolatile Amines in Mediterranean Hake as a Function of their Storage TemperatureBaixas-Nogueras, S. et al. | 2001
- 83
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Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage TemperatureBaixas‐Nogueras, S. / Bover‐Cid, S. / Vidal‐Carou, M.C. / Veciana‐Nogues, M.T. et al. | 2001
- 83
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Volatile and Nonvolatile Amines in Mediterranean Hake as a Function of their Storage TemperatureBaixas-Nogueras, S. / Bover-Cid, S. / Vidal-Carou, M. C. / Veciana-Nogues, M. T. et al. | 2001
- 89
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Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved SolubilityGao, G.H. / Herald, T.J. / Muino, P.L. et al. | 2001
- 89
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Food Chemistry and Toxicology - Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved SolubilityGao, C.H. et al. | 2001
- 95
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Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken BoneBasfar, A.A. / Rehim, F. Abdel / Al‐Kahtani, H.A. / Alnasser, M.A. et al. | 2001
- 95
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Food Chemistry and Toxicology - Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken BoneBasfar, A.A. et al. | 2001
- 100
-
Food Engineering and Physical Properties - Quality Control of Cheese Maturation and Defects Using UltrasonicsBenedito, J. et al. | 2001
- 100
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Quality Control of Cheese Maturation and Defects Using UltrasonicsBenedito, J. / Carcel, J. / Gisbert, M. / Mulet, A. et al. | 2001
- 105
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Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase‐Fluorimetric Oxygen SensorFitzgerald, M. / Papkovsky, D.B. / Smiddy, M. / Kerry, J.P. / O'Sullivan, C.K. / Buckley, D.J. / Guilbault, G.G. et al. | 2001
- 105
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Food Engineering and Physical Properties - Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen SensorFitzgerald, M. et al. | 2001
- 111
-
Food Engineering and Physical Properties - Turgor Pressure Effects on Textural Behavior of Honeydew MelonRojas, A.M. et al. | 2001
- 111
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Turgor Pressure Effects on Textural Behavior of Honeydew MelonRojas, A.M. / Castro, M.A. / Alzamora, S.M. / Gerschenson, L.N. et al. | 2001
- 118
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Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk ProteinsDickinson, E. / Lopez, G. et al. | 2001
- 118
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Food Engineering and Physical Properties - Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk ProteinsDickinson, E. et al. | 2001
- 124
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Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization MethodSesmat, A. / Meullenet, J.‐F. et al. | 2001
- 124
-
Food Engineering and Physical Properties - Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization MethodSesmat, A. et al. | 2001
- 132
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Development of Linear Heating Rates Using Conventional Baths and Computer SimulationYoon, W.B. / Park, J.W. et al. | 2001
- 132
-
Food Engineering and Physical Properties - Development of Linear Heating Rates Using Conventional Baths and Computer SimulationYoon, W.B. et al. | 2001
- 137
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Food Engineering and Physical Properties - Centrifugal Slump Test to Measure Yield StressOmura, A.P. et al. | 2001
- 137
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Centrifugal Slump Test to Measure Yield StressOmura, A.P. / Steffe, J.F. et al. | 2001
- 141
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Development of Low Oil‐Uptake DonutsShih, F.F. / Daigle, K.W. / Clawson, E.L. et al. | 2001
- 141
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Food Engineering and Physical Properties - Development of Low Oil-Uptake DonutsShih, F.F. et al. | 2001
- 146
-
Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-valuesJuneja, V.K. et al. | 2001
- 146
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Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐valuesJuneja, V.K. / Eblen, B.S. / Ransom, G.M. et al. | 2001
- 153
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Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging ModificationsSoylemez, G. / Brashears, M.M. / Smith, D.A. / Cuppett, S.L. et al. | 2001
- 153
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Food Microbiology and Safety - Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging ModificationsSoylemez, G. et al. | 2001
- 158
-
Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar FoodDeignan, T. / Alwan, A. / Malone, L. / Kelly, J. / O'Farrelly, C. et al. | 2001
- 158
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Food Microbiology and Safety - Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar FoodDeignan, T. et al. | 2001
- 162
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Differential Glucose and Fructose Utilization During Cucumber Juice FermentationLu, Z. / Fleming, H.P. / McFeeters, R.F. et al. | 2001
- 162
-
Food Microbiology and Safety - Differential Glucose and Fructose Utilization During Cucumber Juice FermentationLu, Z. et al. | 2001
- 167
-
Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation TimeWei, Q. / Wolf‐Hall, C. / Chang, K.C. et al. | 2001
- 167
-
Food Microbiology and Safety - Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation TimeWei, Q. et al. | 2001
- 176
-
Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and FreezingRoy, S.S. / Taylor, T.A. / Kramer, H.L. et al. | 2001
- 176
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Sensory and Nutritive Qualities of Food - Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and FreezingRoy, S.S. et al. | 2001
- 181
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Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting ConditionsDjenane, D. / Sánchez‐Escalante, A. / Beltrán, J.A. / Roncalés, P. et al. | 2001
- 181
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Sensory and Nutritive Qualities of Food - Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting ConditionsDjenane, D. et al. | 2001
- 188
-
Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian CellsThomson, J.A. et al. | 2001
- 188
-
Concise Reviews in Food Science - Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian CellsThomson, J.A. et al. | 2001
- 196
-
Dry‐Aging Effects on Palatability of Beef Longissimus MuscleCampbell, R.E. / Hunt, M.C. / Levis, P. / Chambers, E. IV et al. | 2001
- 196
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Food Chemistry and Toxicology - Dry-Aging Effects on Palatability of Beef Longissimus MuscleCampbell, R.E. et al. | 2001
- 200
-
Food Chemistry and Toxicology - Inhibition of Oxidative and Antioxidative Enzymes by Trans-ResveratrolFan, X. et al. | 2001
- 200
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Inhibition of Oxidative and Antioxidative Enzymes by Trans‐ResveratrolFan, X. / Mattheis, J.P. et al. | 2001
- 204
-
Food Chemistry and Toxicology - Purification and Characterization of an a-L-Rhamnosidase from Aspergillus terreus of Interest in WinemakingGallego, M.V. et al. | 2001
- 204
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Purification and Characterization of an alpha-L-Rhamnosidase from Aspergillus terreus of Interest in WinemakingGallego, M. V. / Pinaga, F. / Ramon, D. / Valles, S. et al. | 2001
- 204
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Purification and Characterization of an α‐L‐Rhamnosidase from Aspergillus terreus of Interest in WinemakingGallego, M.V. / Piñaga, F. / Ramón, D. / Vallés, S. et al. | 2001
- 210
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omega3-Fatty Acids in Some Fish Species from TurkeySaglik, S. / Imre, S. et al. | 2001
- 210
-
Food Chemistry and Toxicology - w3-Fatty Acids in Some Fish Species from TurkeySaglik, S. et al. | 2001
- 210
-
ω3‐Fatty Acids in Some Fish Species from TurkeySaglik, S. / Imre, S. et al. | 2001
- 213
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Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic AcidsGómez‐guillœn, M. C. / Montero, P. et al. | 2001
- 213
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Food Chemistry and Toxicology - Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic AcidsGomez-Guillén, M.C. et al. | 2001
- 217
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Stability to Oxidation of Spray‐Dried Fish Oil Powder Microencapsulated Using Milk IngredientsKeogh, M.K. / O'Kennedy, B.T. / Kelly, J. / Auty, M.A. / Kelly, P.M. / Fureby, A. / Haahr, A.‐M. et al. | 2001
- 217
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Food Chemistry and Toxicology - Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk IngredientsKeogh, M.K. et al. | 2001
- 225
-
Food Chemistry and Toxicology - Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.-M. et al. | 2001
- 225
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Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.‐M. / Lai, Y.‐J. / Chang, W.‐H. / Wu, M.‐C. / Chang, H.‐M. et al. | 2001
- 229
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Food Chemistry and Toxicology - Extraction, Denaturation and Hydrophobic Properties of Rice Flour ProteinsJu, Z.Y. et al. | 2001
- 229
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Extraction, denaturation and hydrophobic Properties of Rice Flour ProteinsJu, Z.Y. / Hettiarachchy, N.S. / Rath, N. et al. | 2001
- 233
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Heat‐Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During SimmeringTajima, M. / Ito, T. / Arakawa, N. / Parrish, F.C. Jr. et al. | 2001
- 233
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Food Chemistry and Toxicology - Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During SimmeringTajima, M. et al. | 2001
- 238
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Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilioMizuta, S. / Kobayashi, Y. / Yoshinaka, R. et al. | 2001
- 238
-
Food Chemistry and Toxicology - Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilioMizuta, S. et al. | 2001
- 242
-
Food Chemistry and Toxicology - Preparation of Soy Protein Concentrate by UltrafiltrationShallo, H.E. et al. | 2001
- 242
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Preparation of Soy Protein Concentrate by UltrafiltrationShallo, H. E. / Rao, A. / Ericson, A. P. / Thomas, R. L. et al. | 2001
- 247
-
Food Chemistry and Toxicology - Identification and Characterization of Molecular Species of Collagen in Fish SkinYata, M. et al. | 2001
- 247
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Identification and Characterization of Molecular Species of Collagen in Fish SkinYata, M. / Yoshida, C. / Fujisawa, S. / Mizuta, S. / Yoshinaka, R. et al. | 2001
- 252
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Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4^oCPagano, M. R. / Paredi, M. E. / Crupkin, M. et al. | 2001
- 252
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Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4 °CPagano, M.R. / Paredi, M.E. / Crupkin, M. et al. | 2001
- 252
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Food Chemistry and Toxicology - Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4 (degree)CPagano, M.R. et al. | 2001
- 257
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Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐IrradiationYi, S.D. / Yang, J.S. / Song, K.B. / Chang, K.S. / Oh, M.J. et al. | 2001
- 257
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Food Chemistry and Toxicology - Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-IrradiationYi, S.D. et al. | 2001
- 261
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Food Chemistry and Toxicology - Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread PropertiesSeguchi, M. et al. | 2001
- 261
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Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread PropertiesSeguchi, M. / Morimoto, N. / Abe, M. / Yoshino, Y. et al. | 2001
- 265
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Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle CollagenAndo, M. / Makino, M. / Tsukamasa, Y. / Makinodan, Y. / Miyosh, M. et al. | 2001
- 265
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Food Chemistry and Toxicology - Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle CollagenAndo, M. et al. | 2001
- 270
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Metal Residues in Farm‐Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.Santerre, C.R. / Bush, P.B. / Xu, D.H. / Lewis, G.W. / Davis, J.T. / Grodner, R.M. / Ingram, R. / Wei, C.I. / Hinshaw, J.M. et al. | 2001
- 270
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Food Chemistry and Toxicology - Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.Santerre, C.R. et al. | 2001
- 270
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Metal residues in Farm-raised Channel Catfish Rainbow Trait, and Red Swamp Crayfish from Southern U.SSanterre, C. R. / Bush, P. B. / Xu, D. H. / Lewis, G. W. / Davis, J. T. / Grodner, R. M. / Ingram, R. / Wei, C. I. / Hinshaw, J. M. et al. | 2001
- 274
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Food Chemistry and Toxicology - Linking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueWan, P. et al. | 2001
- 274
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Linking Solid Phase Extraction and Enzyme‐Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueWan, P. / Santerre, C.R. / Deardorff, D.C. et al. | 2001
- 278
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Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree ComponentsJeong, W.‐S. / Lachance, P.A. et al. | 2001
- 278
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Food Chemistry and Toxicology - Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree ComponentsJeong, W.-S. et al. | 2001
- 284
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Food Engineering and Physical Properties - Effect of Tissue Infrastructure on Electric Conductance of Vegetable StemsWang, C.S. et al. | 2001
- 284
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Effect of Tissue Infrastructure on Electric Conductance of Vegetable StemsWang, C.S. / Kuo, S.Z. / Kuo‐Huang, L.L. / Wu, J.S.B. et al. | 2001
- 289
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Food Engineering and Physical Properties - Rheological Properties of Gellan Gels Containing Filler ParticlesJampen, S. et al. | 2001
- 289
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Rheological Properties of Gellan Gels Containing Filler ParticlesJampen, S. / Britt, I.J. / Yada, S. / Tung, M.A. et al. | 2001
- 294
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Physical Properties and Oil Absorption of Whey‐Protein‐Coated PaperHan, J.H. / Krochta, J.M. et al. | 2001
- 294
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Food Engineering and Physical Properties - Physical Properties and Oil Absorption of Whey-Protein-Coated PaperHan, J.H. et al. | 2001
- 300
-
Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla ChipsKawas, M.L. / Moreira, R.G. et al. | 2001
- 300
-
Food Engineering and Physical Properties - Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla ChipsKawas, M.L. et al. | 2001
- 307
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Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)Bell, J.W. / Farkas, B.E. / Hale, S.A. / Lanier, T.C. et al. | 2001
- 307
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Food Engineering and Physical Properties - Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)Bell, J.W. et al. | 2001
- 314
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Textural Characterization and Kinetics of Potato Strips During FryingPedreschi, F. / Aguilera, J.M. / Pyle, L. et al. | 2001
- 314
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Food Engineering and Physical Properties - Textural Characterization and Kinetics of Potato Strips During FryingPedreschi, F. et al. | 2001
- 319
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Physical and Mechanical Properties of Pea‐Protein‐based Edible FilmsChoi, Won‐Seok / Han, Jung H. et al. | 2001
- 319
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Food Engineering and Physical Properties - Physical and Mechanical Properties of Pea-Protein-based Edible FilmsChoi, Won-Seok et al. | 2001
- 323
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Food Engineering and Physical Properties - Authentication of Green Asparagus Varieties by Near-Infrared Reflectance SpectroscopyPerez, D.P. et al. | 2001
- 323
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Authentication of Green Asparagus Varieties by Near‐Infrared Reflectance SpectroscopyPerez, D.P. / Sanchez, M.T. / Cano, G. / Garrido, A. et al. | 2001
- 328
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High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase InactivationNienaber, U. / Shellhammer, T.H. et al. | 2001
- 328
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Food Engineering and Physical Properties - High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase InactivationNienaber, U. et al. | 2001
- 332
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Food Engineering and Physical Properties - High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life StudyNienaber, U. et al. | 2001
- 332
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High‐Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life StudyNienaber, U. / Shellhammer, T.H. et al. | 2001
- 338
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Amylolytic Cultures of Lactobacillus acidophilus : Potential Probiotics to Improve Dietary Starch UtilizationLee, HS / Gilliland, SE / Carter, S et al. | 2001
- 338
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Food Microbiology and Safety - Amylolytic Cultures of Lactobacillus acidophilus: Potential Probiotics to Improve Dietary Starch UtilizationLee, H.S. et al. | 2001
- 345
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Food Microbiology and Safety - Antimicrobial Treatments for Minimally Processed Cantaloupe MelonSapers, G.M. et al. | 2001
- 345
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Antimicrobial Treatments for Minimally Processed Cantaloupe MelonSapers, G.M. / Miller, R.L. / Pilizota, V. / Mattrazzo, A.M. et al. | 2001
- 352
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Sensory Descriptive Analysis of SoymilkTorres‐Penaranda, A.V. / Reitmeier, C.A. et al. | 2001
- 352
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Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis of SoymilkTorres-Penaranda, A.V. et al. | 2001
- 357
-
Sensory and Nutritive Qualities of Food - Production and Stability of (E, Z)-2, 6-Nonadienall, the Major Flavor Volatile of CucumbersBuescher, R.H. et al. | 2001
- 357
-
Production and Stability of (E, Z)‐2, 6‐Nonadienal, the Major Flavor Volatile of CucumbersBuescher, R.H. / Buescher, R.W. et al. | 2001
- 362
-
Shelf‐Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. / Miller, R.L. / Pilizota, V. / Kamp, F. et al. | 2001
- 362
-
Sensory and Nutritive Qualities of Food - Shelf-Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. et al. | 2001
- 367
-
Sensory and Nutritive Qualities of Food - The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill-stored Turkey BreastBagorogoza, K. et al. | 2001
- 367
-
The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill‐stored Turkey BreastBagorogoza, K. / Bowers, J. / OkoT‐Kotber, M. et al. | 2001
- 373
-
Pasteur's Quadrant and MalnutritionBlackburn, George L. et al. | 2001
- 379
-
Concise Reviews and Hypotheses in Food ScienceLund, Daryl B. et al. | 2001
- 380
-
Concise Reviews and Hypotheses in Food Science - Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising PossibilityRao, C.S. et al. | 2001
- 380
-
Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising PossibilityRao, C.S. et al. | 2001
- 385
-
Food Chemistry and ToxicologyTaylor, Stephen L. et al. | 2001
- 386
-
Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic StudiesO'Grady, M.N. / Monahan, F.J / Brunton, N.P. et al. | 2001
- 386
-
Food Chemistry and Toxicology - Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle -- Mechanistic StudiesO'Grady, M.N. et al. | 2001
- 393
-
Emulsifying and Surface Properties of Wheat Gluten under Acidic ConditionsTakeda, K. / Matsumura, Y. / Shimizu, M. et al. | 2001
- 393
-
Food Chemistry and Toxicology - Emulsifying and Surface Properties of Wheat Gluten under Acidic ConditionsTakeda, K. et al. | 2001
- 400
-
Food Chemistry and Toxicology - Chilled Storage of Pressurized Octopus (Octopus vulgaris) MuscleHurtado, J.L. et al. | 2001
- 400
-
Chilled Storage of Pressurized Octopus (Octopus vulgaris) MuscleHurtado, J.L. / Montero, P. / Borderías, J. et al. | 2001
- 407
-
An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA MethodCańtizares‐Macías, P. / Hernández‐Garciadiego, L. / Gómez‐Ruíz, H. et al. | 2001
- 407
-
Food Chemistry and Toxicology - An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA MethodCañizares-Macias, P. et al. | 2001
- 412
-
Nitrogen‐to‐Protein Conversion Factors for Common Vegetables in JapanFujihara, S. / Kasuga, A. / Aoyagi, Y. et al. | 2001
- 412
-
Food Chemistry and Toxicology - Nitrogen-to-Protein Conversion Factors for Common Vegetables in JapanFujihara, S. et al. | 2001
- 416
-
Loss of Fuminosin B1 in Extruded and Baked Corn‐Based Foods with SugarsCastelo, M.M. / Jackson, L.S. / Hanna, M.A. / Reynolds, B.H. / Bullerman, L.B. et al. | 2001
- 416
-
Food Chemistry and Toxicology - Loss of Fuminosin B1 in Extruded and Baked Corn-Based Foods with SugarsCastelo, M.M. et al. | 2001
- 422
-
Food Chemistry and Toxicology - Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine OilDacaranhe, C.D. et al. | 2001
- 422
-
Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine OilDacaranhe, C.D. / Terao, J. et al. | 2001
- 428
-
Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar SystemsGliemmo, M.F. / Campos, C.A. / Gerschenson, L.N. et al. | 2001
- 428
-
Food Chemistry and Toxicology - Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar SystemsGliemmo, M.F. et al. | 2001
- 432
-
Fast Track …Your Next JFS Manuscript Submission| 2001
- 433
-
Food Engineering and physical PropertiesRao, M. Anandha et al. | 2001
- 434
-
Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning CalorimetryTeoh, H.M. / Schmidt, S.J. / Day, G.A. / Faller, J.F. et al. | 2001
- 434
-
Food Engineering and Physical Properties - Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning CalorimetryTeoh, H.M. et al. | 2001
- 441
-
Creaming Stability of Oil‐in‐Water Emulsions Formed with Sodium and Calcium CaseinatesSrinivasan, M. / Singh, H. / Munro, P.A. et al. | 2001
- 441
-
Food Engineering and Physical Properties - Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium CaseinatesSrinivasan, M. et al. | 2001
- 447
-
Food Engineering and Physical Properties - Prediction of Infinite Dilution Volatilities of Aroma Compounds in WaterVoutsas, E.C. et al. | 2001
- 447
-
Prediction of Infinite Dilution Volatilities of Aroma Compounds in WaterVoutsas, E.C. / Andreou, C.I. / Theodorou, D.G. / Tassios, D.P. et al. | 2001
- 453
-
Texture Map of Cream CheeseBreidinger, S.L. / Steffe, J.F. et al. | 2001
- 453
-
Food Engineering and Physical Properties - Texture Map of Cream CheeseBreidinger, S.L. et al. | 2001
- 457
-
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchChanamai, R. / McClements, D.J. et al. | 2001
- 457
-
Food Engineering and Physical Properties - Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchChanamai, R. et al. | 2001
- 464
-
Influence of Flocculation on Optical Properties of EmulsionsChantrapornchai, W. / Clydesdale, F.M. / McClements, D. J. et al. | 2001
- 464
-
Food Engineering and Physical Properties - Influence of Flocculation on Optical Properties of EmulsionsChantrapornchai, W. et al. | 2001
- 470
-
The Journal of Food Science is now ONE| 2001
- 471
-
Food Microbiology and SafetyRyser, Elliot T. et al. | 2001
- 472
-
Food Microbiology and Safety - Prevention of Potato Spoilage During Storage by Chlorine DioxideTsai, L.-S. et al. | 2001
- 472
-
Prevention of Potato Spoilage During Storage by Chlorine DioxideTsai, L.‐S. / Huxsoll, C.C. / Robertson, G. et al. | 2001
- 478
-
Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing HoneyChick, H. / Shin, H.S. / Ustunol, Z. et al. | 2001
- 478
-
Food Microbiology and Safety - Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing HoneyChick, H. et al. | 2001
- 482
-
Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial InactivationYuste, J. / Pla, R. / Capellas, M. / Sendra, E. / Beltran, E. / Mor‐Mur, M. et al. | 2001
- 482
-
Food Microbiology and Safety - Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial InactivationYuste, J. et al. | 2001
- 485
-
Sensory and Nutritive Qualities of FoodLee, Tung‐Ching et al. | 2001
- 486
-
Sensory and Nutritive Qualities of Food - Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite FilmsWu, Y. et al. | 2001
- 486
-
Moisture Loss and Lipid Oxidation for Precooked Ground‐Beef Patties Packaged in Edible Starch‐Alginate‐Based Composite FilmsWu, Y. / Weller, C.L. / Hamouz, F. / Cuppett, S. / Schnepf, M. et al. | 2001
- 494
-
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf‐life of Pork Loin ChopLin, K.W. / Chuang, C.H. et al. | 2001
- 494
-
Sensory and Nutritive Qualities of Food - Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf-life of Pork Loin ChopLin, K.W. et al. | 2001
- 500
-
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization TemperaturesArntfield, S.D. / Scanlon, M.G. / Malcolmson, L.J. / Watts, B.M. / Cenkowski, S. / Ryland, D. / Savoie, V. et al. | 2001
- 500
-
Sensory and Nutritive Qualities of Food - Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization TemperaturesArntfield, S.D. et al. | 2001
- 506
-
Prevention of Transient Discoloration of BeefTewari, G. / Jayas, D. S. / Jeremiah, L. E. / Holley, R. A. et al. | 2001
- 506
-
Sensory and Nutritive Qualities of Food - Prevention of Transient Discoloration of BeefTewari, G. et al. | 2001
- 512
-
Milk Protein Coatings Prevent Oxidative Browning of Apples and PotatoesLE Tien, C. / Vachon, C. / Mateescu, M.‐A. / Lacroix, M. et al. | 2001
- 512
-
Food Chemistry and Toxicology - Milk Protein Coatings Prevent Oxidative Browning of Apples and PotatoesTien, C.Le et al. | 2001
- 517
-
Lecithin Associated Off‐Aromas in Fermented MilkSuriyaphan, O. / Cadwallader, K.R. / Drake, M.A. et al. | 2001
- 517
-
Food Chemistry and Toxicology - Lecithin Associated Off-Aromas in Fermented MilkSuriyaphan, O. et al. | 2001
- 524
-
Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat TenderizerMori, K. / Nishimura, T. / Yasukawa, T. / Takahashi, K. et al. | 2001
- 524
-
Food Chemistry and Toxicology - Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat TenderizerMori, K. et al. | 2001
- 530
-
Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC‐MSTasioula‐margari, M. / Okogeri, O. et al. | 2001
- 530
-
Food Chemistry and Toxicology - Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC-UV and GC-MSTasioula-Margari, M. et al. | 2001
- 535
-
Degradation of Phytate in Foods by Phytases in Fruit and Vegetable ExtractsPhillippy, B.Q. / Wyatt, C.J. et al. | 2001
- 535
-
Food Chemistry and Toxicology - Degradation of Phytate in Foods by Phytases in Fruit and Vegetable ExtractsPhillippy, B.Q. et al. | 2001
- 542
-
Preparation of Passion Fruit Puree by Flash Vacuum‐ExpansionBrat, P. / Olle, D. / Reynes, M. / Cogat, P.‐O. / Brillouet, J.‐M. et al. | 2001
- 542
-
Food Engineering and Physical Properties - Preparation of Passion Fruit Puree by Flash Vacuum-ExpansionBrat, P. et al. | 2001
- 548
-
Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein ConcentrationLuo, Y.K. / Kuwahara, R. / Kaneniwa, M. / Murata, Y. / Yokoyama, M. et al. | 2001
- 548
-
Food Engineering and Physical Properties - Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein ConcentrationLuo, Y.K. et al. | 2001
- 555
-
Effect of SDS on Acid Milk CoagulabilityLefebvre‐cases, E. / DE LA Fuente, B. TARODO / Cuq, J.L. et al. | 2001
- 555
-
Food Engineering and Physical Properties - Effect of SDS on Acid Milk CoagulabilityLefebvre-Cases, E. et al. | 2001
- 561
-
Development of a Mathematical Model for MAP Systems Applied to Nonrespiring FoodsSimpson, R. / Almonacid, S. / Acevedo, C. et al. | 2001
- 561
-
Food Engineering and Physical Properties - Development of a Mathematical Model for MAP Systems Applied to Nonrespiring FoodsSimpson, R. et al. | 2001
- 570
-
Food Microbiology and Safety - Interaction between Emulsion Droplets and Escherichia coli CellsLi, J. et al. | 2001
- 570
-
Interaction between Emulsion Droplets and Escherichia coli CellsLi, J. / Mcclements, D.J. / Mclandsborough, L.A. et al. | 2001
- 575
-
Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple BarriersElliott, P.H. / Schaffner, D.W. et al. | 2001
- 575
-
Food Microbiology and Safety - Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple BarriersElliott, P.H. et al. | 2001
- 575
-
Germination, Growth, and Toxin Production of Nonproteolytic Clastridium botulinum as Affected by Multiple BarriersElliott, P. H. / Schaffner, D. W. et al. | 2001
- 580
-
Food Microbiology and Safety - Evaluation of Thin Agar Layer Method for Recovery of Heat-Injured Foodborne PathogensWu, V.C.H. et al. | 2001
- 580
-
Evaluation of Thin Agar Layer Method for Recovery of Heat‐Injured Foodborne PathogensWu, V.C.H. / Fung, D.Y.C. et al. | 2001
- 586
-
Characteristics of Imitation Cheese Containing Native StarchesMounsey, J.S. / O'riordan, E.D. et al. | 2001
- 586
-
Sensory and Nutritive Qualities of Food - Characteristics of Imitation Cheese Containing Native StarchesMounsey, J.S. et al. | 2001
- 592
-
Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing AidRanalli, A. / Malfatti, A. / Cabras, P. et al. | 2001
- 592
-
Sensory and Nutritive Qualities of Food - Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing AidRanalli, A. et al. | 2001
- 604
-
Bihon‐Type Noodles from Heat‐Moisture‐Treated Sweet Potato StarchCollado, L.S. / Mabesa, L.B. / Oates, C.G. / Corke, H. et al. | 2001
- 604
-
Sensory and Nutritive Qualities of Food - Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato StarchCollado, L.S. et al. | 2001
- 610
-
Effects of Processing Conditions on Qualities of Rice FriesKadan, R.S. / Bryant, R.J. / Boykin, D.L. et al. | 2001
- 610
-
Sensory and Nutritive Qualities of Food - Effects of Processing Conditions on Qualities of Rice FriesKadan, R.S. et al. | 2001
- 614
-
Phytase and Citric Acid Supplementation in Whole‐Wheat Bread Improves Phytate‐phosphorus Release and Iron DialyzabilityPorres, J.M. / Etcheverry, P. / Miller, D.D. / Lei, X.G. et al. | 2001
- 614
-
Sensory and Nutritive Qualities of Food - Phytase and Citric Acid Supplementation in Whole-Wheat Bread Improves Phytate-phosphorus Release and Iron DialyzabilityPorres, J.M. et al. | 2001
- 620
-
Sensory and Nutritive Qualities of Food - Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra-Vargas, M. et al. | 2001
- 620
-
Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra‐vargas, M. / Jaramillo‐flores, M. E. / Dorantes‐alvarez, L. / Hernández‐sánchez., H. et al. | 2001
- 620
-
Carotenoid Retention In Canned Pickled Jalapeno Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra-Vargas, M. / Jaramillo-Flores, M. E. / Dorantes-Alvarez, L. / Hernandez-Sanchez, H. et al. | 2001
- 627
-
Sensory and Nutritive Qualities of Food - Heating Conditions and Bread-Making Potential of Substandard FlourGélinas, P. et al. | 2001
- 627
-
Heating Conditions and Bread‐Making Potential of Substandard FlourGélinas, P. / Mckinnon, C.M. / Rodrigue, N. / Montpetit, D. et al. | 2001
- 634
-
Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. / Lauter, F‐R. / Russell, J.M. et al. | 2001
- 634
-
Concise Reviews and Hypotheses in Food Sciences - Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. et al. | 2001
- 642
-
Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. / Petersen, D. / Dambmann, C. et al. | 2001
- 642
-
Food Chemistry and Toxicology - Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. et al. | 2001
- 647
-
Heating of beta-Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. / Kitabatake, N. et al. | 2001
- 647
-
Heating of β‐Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. / Kitabatake, N. et al. | 2001
- 647
-
Food Chemistry and Toxicology - Heating of b-Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. et al. | 2001
- 653
-
Food Chemistry and Toxicology - Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. et al. | 2001
- 653
-
Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. / Coisson, J.D. / Restani, P. / Martelli, A. et al. | 2001
- 657
-
Food Chemistry and Toxicology - PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. et al. | 2001
- 657
-
PCR‐RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. / García, T. / Asensio, L. / Rodríguez, M.Á. / González, I. / Hernández, P.E. / Martín., R. et al. | 2001
- 662
-
Food Chemistry and Toxicology - Effect of a-Tocopherol, b-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara-ubol, S. et al. | 2001
- 662
-
Effect of alpha-Tocopherol, beta-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara-ubol, S. / Bowers, J. A. et al. | 2001
- 662
-
Effect of α‐Tocopherol, β‐Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara‐ubol, S. / Bowers, J.A. et al. | 2001
- 670
-
Food Engineering and Physical Properties - Sausage Structure AnalysisRipoche, A. et al. | 2001
- 670
-
Sausage Structure AnalysisRipoche, A. / LE Guern, L. / Martin, J.L. / Taylor, R.G. / Vendeuvre, J.L. et al. | 2001
- 675
-
Microencapsulating Properties of Whey Protein Concentrate 75Hogan, S.A. / Mcnamee, B.F. / O'riordan, E.D. / O'sullivan, M. et al. | 2001
- 675
-
Food Engineering and Physical Properties - Microencapsulating Properties of Whey Protein ConcentrateHogan, S.A. et al. | 2001
- 675
-
Microencapsulating Properties of Whey Protein ConcentrateHogan, S. A. / McNamee, B. F. / O Riordan, E. D. / O Sullivan, M. et al. | 2001
- 681
-
Food Engineering and Physical Properties - Concentration Measurement by Acoustic ReflectanceSaggin, R. et al. | 2001
- 681
-
Concentration Measurement by Acoustic ReflectanceSaggin, R. / Coupland, J.N. et al. | 2001
- 686
-
Food Engineering and Physical Properties - Pressure-Temperature Inactivation of Lipoxygenase in Green Peas (Pisum sativum): A Kinetic StudyIndrawati et al. | 2001
- 686
-
Pressure‐Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic StudyIndrawati / Van Loey, A.M. / Ludikhuyze, L.R. / Hendrickx, M.E. et al. | 2001
- 694
-
Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. / Shimoda, M. / Ishikawa, H. / Miyake, M. / Hayakawa, I. / Matsumoto, K. / Osajima, Y. et al. | 2001
- 694
-
Food Engineering and Physical Properties - Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. et al. | 2001
- 698
-
Evaluation of Rice Starch‐Hydrocolloid Compatibility at Low‐Moisture Content by Glass TransitionsLi, T.‐Y. / Chien, J.T. et al. | 2001
- 698
-
Food Engineering and Physical Properties - Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass TransitionsLi, T.-Y. et al. | 2001
- 705
-
Food Engineering and Physical Properties - Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez-Gago, M.B. et al. | 2001
- 705
-
Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez‐gago, M.B. / Krochta, J.M. et al. | 2001
- 711
-
Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. / Gauthier, S.F. / Foegeding, E.A. et al. | 2001
- 711
-
Food Engineering and Physical Properties - Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. et al. | 2001
- 716
-
Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. / Daubert, C.R. et al. | 2001
- 716
-
Food Engineering and Physical Properties - Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. et al. | 2001
- 724
-
Food Microbiology and Safety - Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. et al. | 2001
- 724
-
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. / Giannuzzi, L. / Zaritzky, N.E. et al. | 2001
- 729
-
Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. / Yang, H. / Kim, H.‐K. / Li, Y. et al. | 2001
- 729
-
Food Microbiology and Safety - Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. et al. | 2001
- 734
-
Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection OvenMurphy, R.Y. et al. | 2001
- 734
-
Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot‐Scale Air‐Convection OvenMurphy, R.Y. / Johnson, E.R. / Duncan, L.K. / Davis, M.D. / Johnson, M.G. / Marcy, J.A. et al. | 2001
- 742
-
Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel SausageYin, L.‐J. / Jiang, S.‐T. et al. | 2001
- 747
-
Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. / Petridis, D. / Tzanetakis, N. et al. | 2001
- 747
-
Food Microbiology and Safety - Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. et al. | 2001
- 754
-
Sensory and Nutritive Qualities of Food - Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree-PasteAhmed, J. et al. | 2001
- 754
-
Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/PasteAhmed, J. / Shivhare, U.S. et al. | 2001
- 758
-
Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low‐fat Comminuted BeefKatsanidis, E. / Meyer, D.C. / Epley, R.J. / Addis, P.B. / Ruan, R. et al. | 2001
- 758
-
Sensory and Nutritive Qualities of Food - Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted BeefKatsanidis, E. et al. | 2001
- 762
-
Sensory and Nutritive Qualities of Food - Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed VealMandell, I.B. et al. | 2001
- 762
-
Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed VealMandell, I.B. / Maclaurin, T. / Buttenhan, S. et al. | 2001
- 772
-
Concise Reviews and Hypotheses in Food Science - Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyWerf, M.J.van der et al. | 2001
- 772
-
Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyVan Der Werf, M.J. / Schuren, F.H.J. / Bijlsma, S. / Tas, A.C. / Ommen, B. Van et al. | 2001
- 782
-
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. / Fayle, S.E. / Brown, P.A. / Sutton, K.H. / Simmons, L. / Rasiah, I. et al. | 2001
- 782
-
Food Chemistry and Toxicology - Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. et al. | 2001
- 787
-
Food Chemistry and Toxicology - A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. et al. | 2001
- 787
-
A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. / Irudayaraj, J. et al. | 2001
- 793
-
Food Chemistry and Toxicology - Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. et al. | 2001
- 793
-
Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. / Imm, J.Y. / Ku, K.H. et al. | 2001
- 799
-
Food Chemistry and Toxicology - Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked PorkChen, F.-C. et al. | 2001
- 799
-
Separation and Characterization of a Porcine‐specific Thermostable Muscle Protein from Cooked PorkChen, F.‐C. / Hsieh, Y‐H.P. et al. | 2001
- 804
-
Food Chemistry and Toxicology - Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. et al. | 2001
- 804
-
Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. / Yoshimura, Y. / Yoshimura, T. / Noda, K. / Osajima, Y. et al. | 2001
- 808
-
Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. et al. | 2001
- 808
-
Food Chemistry and Toxicology - Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. et al. | 2001
- 810
-
De‐esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.‐M. / Lai, Y.‐J. / Lee, B.‐H. / Chang, W.‐H. / Chang, H.‐M. et al. | 2001
- 810
-
Food Chemistry and Toxicology - De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.-M. et al. | 2001
- 816
-
Food Chemistry and Toxicology - Debittering and Hydrolysis of a Tryptic Hydrolysate of b-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. et al. | 2001
- 816
-
Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. / O'Cuinn, G. / Harrington, D. / FitzGerald, R.J. et al. | 2001
- 816
-
Debittering and Hydrolysis of a Tryptic Hydrolysate of beta-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P. J. / O Cuinn, G. / Harrington, D. / FitzGerald, R. J. et al. | 2001
- 821
-
Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. / Kristbergsson, K. et al. | 2001
- 821
-
Food Chemistry and Toxicology - Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. et al. | 2001
- 827
-
Food Chemistry and Toxicology - Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. et al. | 2001
- 827
-
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. / Ahn, D.U. et al. | 2001
- 832
-
Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLópez‐Hernández, E. / Ponce‐Alquicira, E. / Cruz‐Sosa, F. / Guerrero‐Legarreta, I. et al. | 2001
- 832
-
Food Chemistry and Toxicology - Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLopez-Hernández, E. et al. | 2001
- 838
-
Food Engineering and Physical Properties - Interactions of k-carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez-Mateos, M. et al. | 2001
- 838
-
Interactions of kappa-carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPerez-Mateos, M. / Hurtado, J. L. / Montero, P. / Fernandez-Martin, F. et al. | 2001
- 838
-
Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez‐Mateos, M. / Hurtado, J.L. / Montero, P. / Fernández‐Martín, F. et al. | 2001
- 844
-
Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. / Teixeira, A.A. / Balaban, M.O. / Smerage, G.H. / Hintenlang, D.E. / Smittle, B.J. et al. | 2001
- 844
-
Food Engineering and Physical Properties - Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. et al. | 2001
- 850
-
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solventsTeberikler, L. / Koseoglu, S. / Akgerman, A. et al. | 2001
- 850
-
Food Engineering and Physical Properties - Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solventsTeberikler, L. et al. | 2001
- 856
-
The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. / Tölkkö, S. / Salminen, S. et al. | 2001
- 856
-
Food Microbiology and Safety - The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. et al. | 2001
- 860
-
Food Microbiology and Safety - Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut SpinachPirovani, M.E. et al. | 2001
- 860
-
Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut SpinachPirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. et al. | 2001
- 865
-
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic AcidsCagri, A. / Ustunol, Z. / Ryser, E.T. et al. | 2001
- 865
-
Food Microbiology and Safety - Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic AcidsCagri, A. et al. | 2001
- 872
-
Sensory and Nutritive Qualities of Food - Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. et al. | 2001
- 872
-
Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. / Jaeger, S.R. / Wakeling, I. / MacFie, H.J.H. et al. | 2001
- 880
-
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's MilkGervilla, R. / Ferragut, V. / Guamis, B. et al. | 2001
- 880
-
Sensory and Nutritive Qualities of Food - High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's MilkGervilla, R. et al. | 2001
- 886
-
Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. / Bowker, B.C. / Grant, A.L. / Lamkey, J.W. / Fennewald, K.J. / Henson, L. / Gerrard, D.E. et al. | 2001
- 886
-
Sensory and Nutritive Qualities of Food - Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. et al. | 2001
- 892
-
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. / Simal, S. / Femenia, A. / Benedito, J. / Rosselló, C. et al. | 2001
- 892
-
Sensory and Nutritive Qualities of Food - Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. et al. | 2001
- 897
-
Sensory and Nutritive Qualities of Food - Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. et al. | 2001
- 897
-
Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. / Lee, J. / Eitenmiller, R.R. / Phillips, R.D. et al. | 2001
- 903
-
Sensory and Nutritive Qualities of Food - Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. et al. | 2001
- 903
-
Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. / Fisk, K.J. / Smith, B.G. / Melton, L.D. et al. | 2001
- 909
-
Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S‐J. / Ustunol, Z. et al. | 2001
- 909
-
Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S.-J. et al. | 2001
- 918
-
Hypothesis in Food Science - Oil Distribution in Fried Potatoes Monitored by Infrared MicrospectroscopyBouchon, P. et al. | 2001
- 918
-
Oil Distribution in Fried Potatoes Monitored by Infrared MicrospectroscopyBouchon, P. / Hollins, P. / Pearson, M. / Pyle, D.L. / Tobin, M.J. et al. | 2001
- 926
-
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model SystemsAjandouz, E.H. / Tchiakpe, L.S. / Ore, F. Dalle / Benajiba, A. / Puigserver, A. et al. | 2001
- 926
-
Food Chemistry and Toxicology - Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model SystemsAjandouz, E.H. et al. | 2001
- 932
-
Food Chemistry and Toxicology - Protein and Lipid Oxidative Stresses During Cheese ManufactureFedele, E. et al. | 2001
- 932
-
Protein and Lipid Oxidative Stresses During Cheese ManufactureFedele, E. / Bergamo, P. et al. | 2001
- 936
-
Prediction of Rice Starch Quality Parameters by Near‐Infrared Reflectance SpectroscopyBao, J.S. / Cai, Y.Z. / Corke, H. et al. | 2001
- 936
-
Food Chemistry and Toxicology - Prediction of Rice Starch Quality Parameters by Near-Infrared Reflectance SpectroscopyBao, J.S. et al. | 2001
- 940
-
Food Chemistry and Toxicology - Texture and other Physicochemical Properties of Whole Rice BreadKadan, R.S. et al. | 2001
- 940
-
Texture and other Physicochemical Properties of Whole Rice BreadKadan, R.S. / Robinson, M.G. / Thibodeaux, D.P. / Pepperman, A.B. Jr. et al. | 2001
- 945
-
Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory AnalysisPivarnik, L. / Ellis, P. / Wang, X. / Reilly, T. et al. | 2001
- 945
-
Food Chemistry and Toxicology - Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory AnalysisPivarnik, L. et al. | 2001
- 945
-
Food Engineering and Physical Properties - Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken CarcassesKozempel, M. et al. | 2001
- 954
-
Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken CarcassesKozempel, M. / Goldberg, N. / Radewonuk, E.R. / Scullen, O.J. et al. | 2001