Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems (English)
- New search for: Lee, S. K.
- New search for: Han, J. H.
- New search for: Decker, E. A.
- New search for: Lee, S. K.
- New search for: Han, J. H.
- New search for: Decker, E. A.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
67
;
37-41
;
2002
-
ISSN:
- Article (Journal) / Print
-
Title:Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
-
Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 67 ; 37-41
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2002-01-01
-
Size:5 pages
-
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 67
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
-
Comprehensive Reviews in Food Science - The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology StudiesBood, K.G. et al. | 2002
- 2
-
The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology StudiesBood, K.G. / Zabetakis, I. et al. | 2002
- 10
-
Food Chemistry and Toxicology - Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient TemperatureJohn, J.K. et al. | 2002
- 10
-
Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient TemperatureJohn, J.K. / Raja, K.C.M. / Rani, S. / Moorthy, S.N. / Eliasson, A. et al. | 2002
- 15
-
Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori UreaseChang, H.‐M. / Lee, Y.‐C. / Chen, C.C. / Tu, Y.‐Y. et al. | 2002
- 15
-
Food Chemistry and Toxicology - Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori UreaseChang, H.-M. et al. | 2002
- 21
-
Food Chemistry and Toxicology - Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and LiverLi, T.L. et al. | 2002
- 21
-
Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and LiverLi, T.L. / Chung‐Wang, Y.J. / Shih, Y.C. et al. | 2002
- 29
-
Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured MeatsKilic, B. / Cassens, R.G. / Borchert, L.L. et al. | 2002
- 29
-
Food Chemistry and Toxicology - Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured MeatsKilic, B. et al. | 2002
- 32
-
Food Chemistry and Toxicology - Response Surface Modeling of Lipase-Catalyzed Isoamyl Propionate SynthesisHari Krishna, S. et al. | 2002
- 32
-
Response Surface Modeling of Lipase‐Catalyzed Isoamyl Propionate SynthesisHari Krishna, S. / Karanth, N.G. et al. | 2002
- 37
-
Food Chemistry and Toxicology - Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model SystemsLee, S.K. et al. | 2002
- 37
-
Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model SystemsLee, S.K. / Han, J.H. / Decker, E.A. et al. | 2002
- 42
-
Physicochemical Properties of Acylated Casein Micelles in MilkVidal, V. / Marchesseau, S. / Cuq, J.L. et al. | 2002
- 42
-
Food Chemistry and Toxicology - Physicochemical Properties of Acylated Casein Micelles in MilkVidal, V. et al. | 2002
- 48
-
Food Chemistry and Toxicology - Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) QualityKethireddipalli, P. et al. | 2002
- 48
-
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) QualityKethireddipalli, P. / Hung, Y.‐C. / Mcwatters, K.H. / Phillips, R.D. et al. | 2002
- 53
-
Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) PastesKethireddipalli, P. / Hung, Y.‐C. / Phillips, R.D. / Mcwatters, K.H. et al. | 2002
- 53
-
Food Chemistry and Toxicology - Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) PastesKethireddipalli, P. et al. | 2002
- 60
-
Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee BeansSchenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, R et al. | 2002
- 60
-
Food Chemistry and Toxicology - Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee BeansSchenker, S. et al. | 2002
- 67
-
Variation in Minnesota HRS Wheats: Bran ContentPeterson, D. / Fulcher, R. et al. | 2002
- 67
-
Food Chemistry and Toxicology - Variation in Minnesota HRS Wheats: Bran ContentPeterson, D. et al. | 2002
- 71
-
Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil CompoundsSteenson, D.F. / Lee, J.H. / Min, D.B. et al. | 2002
- 71
-
Food Chemistry and Toxicology - Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil CompoundsSteenson, D.F. et al. | 2002
- 77
-
Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground BeefChung, M.S. / Lee, J.H. / Min, D.B. et al. | 2002
- 77
-
Food Chemistry and Toxicology - Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground BeefChung, M.S. et al. | 2002
- 84
-
Food Chemistry and Toxicology - Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cellsNarayan, M.S. et al. | 2002
- 84
-
Effect of Sugar and Nitrogen on the Production of Anthocyanin in Cultured Carrot (Daucus carota) cellsNarayan, M.S. / Venkataraman, L.V. et al. | 2002
- 87
-
Food Chemistry and Toxicology - Water Sorption and Crispness of Fat-Free Apple ChipsKonopacka, D. et al. | 2002
- 87
-
Water Sorption and Crispness of Fat‐Free Apple ChipsKonopacka, D. / Plocharski, W. / Beveridge, T. et al. | 2002
- 93
-
Radical‐Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard ReactionMurakami, M. / Shigeeda, A. / Danjo, K. / Yamaguchi, T. / Takamura, H. / Matoba, T. et al. | 2002
- 93
-
Food Chemistry and Toxicology - Radical-Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard ReactionMurakami, M. et al. | 2002
- 97
-
Food Chemistry and Toxicology - Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein-Sunflower Oil BlendsPangloli, P. et al. | 2002
- 97
-
Flavor and Storage Stability of Potato Chips Fried in Cottonseed and Sunflower Oils and Palm Olein/Sunflower Oil BlendsPangloli, P. / Melton, S.L. / Collins, J.L. / Penfield, M.P. / Saxton, A.M. et al. | 2002
- 104
-
Food Chemistry and Toxicology - Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in SoymilkLiu, J.-R. et al. | 2002
- 104
-
Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in SoymilkLiu, J‐R. / Chen, M‐J. / Lin, C‐W. et al. | 2002
- 109
-
Food Chemistry and Toxicology - Textural and Physical Properties of Acid-Induced and Potassium-Substituted Low-Sodium Surimi GelsLian, P.Z. et al. | 2002
- 109
-
Textural and Physical Properties of Acid–Induced and Potassium–Substituted Low–Sodium Surimi GelsLian, P.Z. / Lee, C.M. / Chung, K.H. et al. | 2002
- 113
-
Food Chemistry and Toxicology - Emulsifying Properties of Whey Protein-Carboxymethylcellulose ComplexesGirard, M. et al. | 2002
- 113
-
Emulsifying Properties of Whey Protein‐Carboxymethylcellulose ComplexesGirard, M. / Turgeon, S.L. / Paquin, P. et al. | 2002
- 120
-
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and TemperatureChanamai, R. / McClements, D.J. et al. | 2002
- 120
-
Food Chemistry and Toxicology - Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and TemperatureChanamai, R. et al. | 2002
- 126
-
Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk CheeseTejada, L. / Sánchez, E. / Gómez, R. / Vioque, M. / Fernández‐Salguero, J. et al. | 2002
- 126
-
Food Chemistry and Toxicology - Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk CheeseTejada, L. et al. | 2002
- 130
-
Food Chemistry and Toxicology - Lipase-Assisted Concentration of n-3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.)Sun, T. et al. | 2002
- 130
-
Lipase‐Assisted Concentration of n‐3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.)Sun, T. / Pigott, G.M. / Herwig, R.P. et al. | 2002
- 137
-
Antioxidant Activity and Protective Effect on DNA Cleavage of ResveratrolAcquaviva, R. / Russo, A. / Campisi, A. / Sorrenti, V. / Di Giacomo, C. / Barcellona, M.L. / Avitabile, M. / Vanella, A. et al. | 2002
- 137
-
Food Chemistry and Toxicology - Antioxidant Activity and Protective Effect on DNA Cleavage of ResveratrolAcquaviva, R. et al. | 2002
- 142
-
Food Chemistry and Toxicology - Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase MicroextractionZhou, A. et al. | 2002
- 142
-
Binding Properties of 2‐Pentyl Pyridine to Soy Protein as Measured by Solid Phase MicroextractionZhou, A. / Boatright, W.L. / Johnson, L.A. / Reuber, M. et al. | 2002
- 146
-
Food Chemistry and Toxicology - Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and CarrotsMorales-Blancas, E.F. et al. | 2002
- 146
-
Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and CarrotsMorales‐Blancas, E.F. / Chandia, V.E. / Cisneros‐Zevallos, L. et al. | 2002
- 155
-
Phenolic Composition of Authentic Pineapple JuiceWen, L. / Wrolstad, R.E. et al. | 2002
- 155
-
Food Chemistry and Toxicology - Phenolic Composition of Authentic Pineapple JuiceWen, L. et al. | 2002
- 164
-
Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or SorbitolShaw, N.B. / Monahan, F.J. / O'Riordan, E.D. / O'Sullivan, M. et al. | 2002
- 164
-
Food Engineering and Physical Properties - Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or SorbitolShaw, N.B. et al. | 2002
- 168
-
Drying and Rehydrating Kinetics of Green and Red PeppersKaymak‐Ertekin, F. et al. | 2002
- 168
-
Food Engineering and Physical Properties - Drying and Rehydrating Kinetics of Green and Red PeppersKaymak-Ertekin, F. et al. | 2002
- 176
-
Food Engineering and Physical Properties - Properties of Carbopol Solutions as Models for Yield-Stress FluidsCurran, S.J. et al. | 2002
- 176
-
Properties of Carbopol Solutions as Models for Yield‐Stress FluidsCurran, S.J. / Hayes, R.E. / Afacan, A. / Williams, M.C. / Tanguy, P.A. et al. | 2002
- 181
-
Food Engineering and Physical Properties - Mass Transfer and Solute Diffusion in Brined CucumbersFasina, O. et al. | 2002
- 181
-
Mass Transfer and Solute Diffusion in Brined CucumbersFasina, O. / Fleming, H. / Thompson, R. et al. | 2002
- 188
-
Tensile and Barrier Properties of Edible Films Made from Whey ProteinsFang, Y. / Tung, M.A. / Britt, I.J. / Yada, S. / Dalgleish, D.G. et al. | 2002
- 188
-
Food Engineering and Physical Properties - Tensile and Barrier Properties of Edible Films Made from Whey ProteinsFang, Y. et al. | 2002
- 194
-
Characteristics of Different Molecular Weight Chitosan Films Affected by the Type of Organic SolventsPark, S.Y. / Marsh, K.S. / Rhim, J.W. et al. | 2002
- 194
-
Food Engineering and Physical Properties - Characteristics of Different Molecular Weight Chitosan Films Affected by the Type of Organic SolventsPark, S.Y. et al. | 2002
- 198
-
Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of PopcornMiller, M.J. / Barringer, S.A. et al. | 2002
- 198
-
Food Engineering and Physical Properties - Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of PopcornMiller, M.J. et al. | 2002
- 202
-
Food Engineering and Physical Properties - Determination of Protein Denaturation of Muscle Foods Using the Dielectric PropertiesBircan, C. et al. | 2002
- 202
-
Determination of Protein Denaturation of Muscle Foods Using the Dielectric PropertiesBircan, C. / Barringer, S.A. et al. | 2002
- 206
-
Food Engineering and Physical Properties - Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall MaterialBeristain, C.I. et al. | 2002
- 206
-
Effect of Water Activity on the Stability to Oxidation of Spray‐Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall MaterialBeristain, C.I. / Azuara, E. / Vernon‐Carter, E.J. et al. | 2002
- 212
-
Soy Protein Isolate/Corn‐Zein Laminated Films: Transport and Mechanical PropertiesPol, H. / Dawson, P. / Acton, J. / Ogale, A. et al. | 2002
- 212
-
Food Engineering and Physical Properties - Soy Protein Isolate-Corn-Zein Laminated Films: Transport and Mechanical PropertiesPol, H. et al. | 2002
- 218
-
Food Engineering and Physical Properties - Mechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch-Based Edible FilmsKim, K.W. et al. | 2002
- 218
-
Mechanical Properties, Water Vapor Permeabilities and Solubilities of Highly Carboxymethylated Starch‐Based Edible FilmsKim, K.W. / Ko, C.J. / Park, H.J. et al. | 2002
- 223
-
Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEALaaksonen, T. J. / Kuuva, T. / Jouppila, K. / Roos, Y.H. et al. | 2002
- 223
-
Food Engineering and Physical Properties - Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEALaaksonen, T.J. et al. | 2002
- 231
-
Modeling of O2and CO2 Exchange Dynamics in Modified Atmosphere Packaging of Burlat CherriesSalvador, M.L. / Jaime, P. / Oria, R. et al. | 2002
- 231
-
Food Engineering and Physical Properties - Modeling of O2 and CO2 Exchange Dynamics in Modified Atmosphere Packaging of Burlat CherriesSalvador, M.L. et al. | 2002
- 236
-
A Novel Technique for the Decolorization of Sugarcane JuiceOkuno, M. / Tamaki, H. et al. | 2002
- 236
-
Food Engineering and Physical Properties - A Novel Technique for the Decolorization of Sugarcane JuiceOkuno, M. et al. | 2002
- 239
-
Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface MethodologyGe, Y. / Ni, Y. / Yan, H. / Chen, Y. / Cai, T. et al. | 2002
- 239
-
Food Engineering and Physical Properties - Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface MethodologyGe, Y. et al. | 2002
- 244
-
Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance ImagingTakano, H. / Ishida, N. / Koizumi, M. / Kano, H. et al. | 2002
- 244
-
Food Engineering and Physical Properties - Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance ImagingTakano, H. et al. | 2002
- 251
-
Modified Atmosphere Packaging of Cultivated Mushroom (Agaricus bisporus L.) with Hydrophilic FilmsBarron, C. / Varoquaux, P. / Guilbert, S. / Gontard, N. / Gouble, B. et al. | 2002
- 251
-
Food Engineering and Physical Properties - Modified Atmosphere Packaging of Cultivated Mushroom (Agaricus bisporus L.) with Hydrophilic FilmsBarron, C. et al. | 2002
- 258
-
Food Microbiology and Safety - Development of a Simple Method for Detecting Presumptive Escherichia coli on Fresh Retail BeefBolling, B.W. et al. | 2002
- 258
-
Development of a Simple Method for Detecting Presumptive Escherichia coli on Fresh Retail BeefBolling, B.W. / Schmidt, D.J. / Ingham, S.C. et al. | 2002
- 262
-
Food Microbiology and Safety - Survival of Escherichia Coli 0157:H7 on Vacuum-Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and NisinMustapha, A. et al. | 2002
- 262
-
Survival of Escherichia Coli 0157:H7 on Vacuum‐Packaged Raw Beef Treated with Polylactic Acid, Lactic Acid, and NisinMustapha, A. / Ariyapitipun, T. / Clarke, A.D. et al. | 2002
- 268
-
Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape MustsLlauradó, J. / Rozès, N. / Bobet, R. / Mas, A. / Constantí, M. et al. | 2002
- 268
-
Food Microbiology and Safety - Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape MustsLlaurado, J. et al. | 2002
- 274
-
Extension of Shelf Life by Treatment with Allyl Isothiocyanate in Combination with Acetic Acid on Cooked RiceKim, Y.S. / Ahn, E.S. / Shin, D.H. et al. | 2002
- 274
-
Food Microbiology and Safety - Extension of Shelf Life by Treatment with Allyl Isothiocyanate in Combination with Acetic Acid on Cooked RiceKim, Y.S. et al. | 2002
- 280
-
Edible Film Coating to Minimize Eggshell Breakage and Reduce Post‐Wash Bacterial Contamination Measured by Dye Penetration in EggsXie, L. / Hettiarachchy, N.S. / Ju, Z.Y. / Meullenet, J. / Wang, H. / Slavik, M.F. / Janes, M.E. et al. | 2002
- 280
-
Food Microbiology and Safety - Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in EggsXie, L. et al. | 2002
- 285
-
Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis alpha-amylase at Reduced Water ContentGuiavarc h, Y. P. / Deli, V. / Van Loey, A. M. / Hendrickx, M. E. et al. | 2002
- 285
-
Food Microbiology and Safety - Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis a-amylase at Reduced Water ContentGuiavarc'h, Y.P. et al. | 2002
- 285
-
Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis α‐amylase at Reduced Water ContentGuiavarc'h, Y.P. / Deli, V. / Van Loey, A.M. / Hendrickx, M.E. et al. | 2002
- 292
-
Food Microbiology and Safety - Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase-Positive Bacterial FloraDu, W.-X. et al. | 2002
- 292
-
Development of Biogenic Amines in Yellowfin Tuna (Thunnus albacares): Effect of Storage and Correlation with Decarboxylase‐Positive Bacterial FloraDu, W.‐X. / Lin, C.‐M. / Phu, A.‐T. / Cornell, J.A. / Marshall, M.R. / Wei, C.‐I. et al. | 2002
- 302
-
Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum‐Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTATu, L. / Mustapha, A. et al. | 2002
- 302
-
Food Microbiology and Safety - Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTATu, L. et al. | 2002
- 307
-
Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage ConditionsDu, W‐X. / Lin, C‐M. / Huang, T. / Kim, J. / Marshall, M. / Wei, C‐I. et al. | 2002
- 307
-
Food Microbiology and Safety - Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage ConditionsDu, W.-X. et al. | 2002
- 314
-
Food Microbiology and Safety - Piezoelectric Flow Injection Analysis Biosensor for the Detection of Salmonella TyphimuriumBabacan, S. et al. | 2002
- 314
-
Piezoelectric Flow Injection Analysis Biosensor for the Detection of Salmonella TyphimuriumBabacan, S. / Pivarnik, P. / Letcher, S. / Rand, A. et al. | 2002
- 321
-
Measuring Mold Infestation in Raw Tomato JuicePotts, S.J. / Slaughter, D.C. / Thompson, J.F. et al. | 2002
- 321
-
Food Microbiology and Safety - Measuring Mold Infestation in Raw Tomato JuicePotts, S.J. et al. | 2002
- 328
-
Sensory and Nutritive Qualities of Food - Influence of Protein Source, Type, and Concentration, and Product Form on the Protein Quality of Commercial Enteral FormulasCastillo, G. et al. | 2002
- 328
-
Influence of Protein Source, Type, and Concentration, and Product Form on the Protein Quality of Commercial Enteral FormulasCastillo, G. / ÁAngeles Sanz, M. / ÁAngeles Serrano, M. / Hernández, A. et al. | 2002
- 335
-
No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef MuscleSchilling, M.W. / Claus, J.R. / Marriott, N.G. / Solomon, M.B. / Eigel, W.N. / Wang, H. et al. | 2002
- 335
-
Sensory and Nutritive Qualities of Food - No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef MuscleSchilling, M.W. et al. | 2002
- 341
-
Processing and Quality Evaluation of a Low‐Calorie Christophene Jam (Sechium edule (Jacq.) SwartzGajar, A‐M. / Badrie, N. et al. | 2002
- 341
-
Sensory and Nutritive Qualities of Food - Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) SwartzGajar, A.-M. et al. | 2002
- 347
-
Sensory and Nutritive Qualities of Food - Processing Properties of Extruded Corn-Soy BlendsKonstance, R.P. et al. | 2002
- 347
-
Processing Properties of Extruded Corn‐Soy BlendsKonstance, R.P. / Strange, E.D. / Onwulata, C.I. et al. | 2002
- 351
-
Surimi‐Derived Elver Substitutes: Microscopic Appearance and Physicochemical and Sensory PropertiesLombardero‐Fernández, M. / Fernández‐Fernández, E. / Montouto‐Graña, M. / Romero‐Rodríguez, M.A. / Vázquez‐Odériz, M.L. et al. | 2002
- 351
-
Sensory and Nutritive Qualities of Food - Surimi-Derived Elver Substitutes: Microscopic Appearance and Physicochemical and Sensory PropertiesLombardero-Fernández, M. et al. | 2002
- 356
-
Sensory and Nutritive Qualities of Food - Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set CriteriaClark, R. et al. | 2002
- 356
-
Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre‐set CriteriaClark, R. / Johnson, S. et al. | 2002
- 363
-
Sensory Modeling of Coffee with a Fuzzy Neural NetworkTominaga, O. / Ito, F. / Hanai, T. / Honda, H. / Kobayashi, T. et al. | 2002
- 363
-
Sensory Modeling of Coffee with a Fuzzy Neural Network-O. TominagaIto, F. / Hanai, T. / Honda, H. / Kobayashi, T. et al. | 2002
- 363
-
Sensory and Nutritive Qualities of Food - Sensory Modeling of Coffee with a Fuzzy Neural NetworkTominaga, O. et al. | 2002
- 369
-
Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in GreeceKaragiannis, S. / Lanaridis, P. et al. | 2002
- 369
-
Sensory and Nutritive Qualities of Food - Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in GreeceKaragiannis, S. et al. | 2002
- 375
-
Changes in beta-Carotene and Vitamin A Contents of Vitamin A-rich Foods in Thailand During Preservation and StorageChavasit, V. / Pisaphab, R. / Sungpuag, P. / Jittinandana, S. / Wasantwisut, E. et al. | 2002
- 375
-
Changes in β‐Carotene and Vitamin A Contents of Vitamin A‐rich Foods in Thailand During Preservation and StorageChavasit, V. / Pisaphab, R. / Sungpuag, P. / Jittinandana, S. / Wasantwisut, E. et al. | 2002
- 375
-
Sensory and Nutritive Qualities of Food - Changes in b-Carotene and Vitamin A Contents of Vitamin A rich Foods in Thailand During Preservation and StorageChavasit, V. et al. | 2002
- 380
-
Sensory and Nutritive Qualities of Food - Liking of Ground Beef Patties is Not Affected by IrradiationVickers, Z.M. et al. | 2002
- 380
-
Liking of Ground Beef Patties is Not Affected by IrradiationVickers, Z.M. / Wang, J. et al. | 2002
- 384
-
Stability of N‐Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC MethodSnowden, M.K. / Baxter, J.H. / Mamula Bergana, M. / Reyzer, I. / Pound, V. et al. | 2002
- 384
-
Sensory and Nutritive Qualities of Food - Stability of N-Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC MethodSnowden, M.K. et al. | 2002
- 390
-
Sensory and Nutritive Qualities of Food - Microwave Blanching of VegetablesRamesh, M.N. et al. | 2002
- 390
-
Microwave Blanching of VegetablesRamesh, M.N. / Wolf, W. / Tevini, D. / Bognár, A. et al. | 2002
- 399
-
Community Leader Response to Educational Information about BiotechnologyBruhn, C. / Mason, A. et al. | 2002
- 399
-
Sensory and Nutritive Qualities of Food - Community Leader Response to Educational Information about BiotechnologyBruhn, C. et al. | 2002
- 404
-
Sensory and Nutritive Qualities of Food - Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. et al. | 2002
- 404
-
Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato JuicesGoodman, C.L. / Fawcett, S. / Barringer, S.A. et al. | 2002
- 409
-
Quality and Stability of Precut Mangos and Carambolas Subjected to High‐Pressure ProcessingBoynton, B.B. / Sims, C.A. / Sargent, S. / Balaban, M.O. / Marshall, M.R. et al. | 2002
- 409
-
Sensory and Nutritive Qualities of Food - Quality and Stability of Precut Mangos and Carambolas Subjected to High-Pressure ProcessingBoynton, B.B. et al. | 2002
- 416
-
Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. / Osella, C.A. / de la Torre, M.A. et al. | 2002
- 416
-
Sensory and Nutritive Qualities of Food - Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava StarchSanchez, H.D. et al. | 2002
- 420
-
Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. / Svanberg, U. et al. | 2002
- 420
-
Sensory and Nutritive Qualities of Food - Oxidation of Polyphenols and the Effect on In vitro Iron Accessibility in a Model Food SystemMatuschek, E. et al. | 2002
- 425
-
Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.‐M. / Piironen, V. / Tuorila, H. / Hyvönen, L. et al. | 2002
- 425
-
Sensory and Nutritive Qualities of Food - Electronic and Human Nose in the Detection of Aroma Differences Between Strawberry Ice Cream of Varying Fat ContentMiettinen, S.-M. et al. | 2002
- 431
-
Sensory and Nutritive Qualities of Food - Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 431
-
Selenium Content of Venison, Squirrel, and Beef Purchased or Produced in Ohio, a Low Selenium Region of the United StatesHolben, D.H. et al. | 2002
- 434
-
Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. / Arihara, K. / Sasaki, A. / Mio, H. / Ishikawa, S. / Itoh, M. et al. | 2002
- 434
-
Sensory and Nutritive Qualities of Food - Antihypertensive Activities of Peptides Derived from Porcine Skeletal Muscle Myosin in Spontaneously Hypertensive RatsNakashima, Y. et al. | 2002
- 438
-
Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. / Chaovanalikit, A. / Dougherty, M.P. / Briggs, J. et al. | 2002
- 438
-
Sensory and Nutritive Qualities of Food - Blueberry and Grape Anthocyanins as Breakfast Cereal ColorantsCamire, M.E. et al. | 2002
- 442
-
Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. / Lajolo, F. / Cordenunsi, B. et al. | 2002
- 442
-
Sensory and Nutritive Qualities of Food - Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. et al. | 2002
- 448
-
Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. / White, C.H. / Drake, M.A. et al. | 2002
- 448
-
Sensory and Nutritive Qualities of Food - Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. et al. | 2002
- 455
-
Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. / Salovaara, H. / Tuorila, H. et al. | 2002
- 455
-
Sensory and Nutritive Qualities of Food - Sensory Attributes and Preference Mapping of Muesli Oat FlakesKälviäinen, N. et al. | 2002
- 461
-
Sensory and Nutritive Qualities of Food - Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat ProductsLopez de Romaña, D. et al. | 2002
- 461
-
Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Productsde Romaña, D. Lopez / Brown, K.H. / Guinard, J‐X. et al. | 2002
- 468
-
The Effect of Microgravity and Space Flight on the Chemical SensesOlabi, A.A. / Lawless, H.T. / Hunter, J.B. / Levitsky, D.A. / Halpern, B.P. et al. | 2002
- 468
-
Concise Reviews in Food Science - The Effect of Microgravity and Space Flight on the Chemical SensesOlabi, A.A. et al. | 2002
- 480
-
Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean CultivarShih, M.C. / Yang, K.T. / Kuo, S.J. et al. | 2002
- 480
-
Food Chemistry and Toxicology - Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean CultivarShih, M.C. et al. | 2002
- 485
-
Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped LipasesKheadr, E.E. / Vuillemard, J.‐C. / El‐Deeb, S.A. et al. | 2002
- 485
-
Food Chemistry and Toxicology - Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped LipasesKheadr, E.E. et al. | 2002
- 493
-
Food Chemistry and Toxicology - Identification of Irradiated Spices Using the Novel Technique of DNA Comet AssayKhan, A.A. et al. | 2002
- 493
-
Identification of Irradiated Spices Using the Novel Technique of DNA Comet AssayKhan, A.A. / Khan, H.M. / Delincée, H. et al. | 2002
- 497
-
Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread DoughHilhorst, R. / Gruppen, H. / Orsel, R. / Laane, C. / Schols, H.A. / Voragen, A.G.J. et al. | 2002
- 497
-
Food Chemistry and Toxicology - Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread DoughHilhorst, R. et al. | 2002
- 507
-
Food Chemistry and Toxicology - Quenching Mechanisms and Kinetics of a-Tocopherol and b-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W.T. et al. | 2002
- 507
-
Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W.T. / Lee, J.H. / Min, D.B. et al. | 2002
- 507
-
Quenching Mechanisms and Kinetics of alpha-Tocopherol and beta-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3Yang, W. T. / Lee, J. H. / Min, D. B. et al. | 2002
- 511
-
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By‐products During Fermentation StageLopetcharat, K. / Park, J.W. et al. | 2002
- 511
-
Food Chemistry and Toxicology - Characteristics of Fish Sauce Made From Pacific Whiting and Surimi By-products During Fermentation StageLopetcharat, K. et al. | 2002
- 517
-
Effect of gamma-Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. / Solar, S. / Sontag, G. et al. | 2002
- 517
-
Food Chemistry and Toxicology - Effect of g-Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. et al. | 2002
- 517
-
Effect of γ‐Irradiation on Phenolic Acids in StrawberriesBreitfellner, F. / Solar, S. / Sontag, G. et al. | 2002
- 522
-
Bioactive Sphingolipids are Constituents of Soy and Dairy ProductsAhn, E.H. / Schroeder, J.J. et al. | 2002
- 522
-
Food Chemistry and Toxicology - Bioactive Sphingolipids are Constituents of Soy and Dairy ProductsAhn, E.H. et al. | 2002
- 525
-
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen PeroxideÖZkan, M. / Yemenicioglu, A. / Asefi, N. / Cemeroglu, B. et al. | 2002
- 525
-
Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawherry Juices by Hydrogen PeroxideOzkan, M. / Yemenicioglu, A. / Asefi, N. / Cemeroglu, B. et al. | 2002
- 525
-
Food Chemistry and Toxicology - Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen PeroxideÖzkan, M. et al. | 2002
- 530
-
Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion SystemLin, C.‐C. / Liang, J.‐H. et al. | 2002
- 530
-
Food Chemistry and Toxicology - Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion SystemLin, C.-C. et al. | 2002
- 534
-
Food Chemistry and Toxicology - Matrix-Assisted Laser Desorption-Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of b-Casein Fragment (f193-209)Soeryapranata, E. et al. | 2002
- 534
-
Matrix‐Assisted Laser Desorption/Ionization Time‐of‐Flight Mass Spectrometry Method for the Quantification of β‐Casein Fragment (f 193‐209)Soeryapranata, E. / Powers, J.R. / Jr., H.H. Hill / III, W.F. Siems / Al‐Saad, K.A. / Weller, K.M. et al. | 2002
- 534
-
Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of beta-Casein Fragment (f193-209)Soeryapranata, E. / Powers, J. R. / Hill, H. H. / Siems, W. F. / Al-Saad, K. A. / Weller, K. M. et al. | 2002
- 539
-
Food Chemistry and Toxicology - A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in FoodsMurakami, M. et al. | 2002
- 539
-
A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in FoodsMurakami, M. / Yamaguchi, T. / Takamura, H. / Matoba, T. et al. | 2002
- 542
-
Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic EnvironmentOrban, E. / Lena, G. Di / Nevigato, T. / Casini, I. / Santaroni, G. / Marzetti, A. / Caproni, R. et al. | 2002
- 542
-
Food Chemistry and Toxicology - Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic EnvironmentOrban, E. et al. | 2002
- 547
-
Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationShiota, M. / Tatsumi, K. et al. | 2002
- 547
-
Food Chemistry and Toxicology - Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationShiota, M. et al. | 2002
- 553
-
Isolation and Identification of Low‐Molecular‐Weight Peptides from Emmentaler CheeseCombes, C. / Paterson, E. / Amadò, R. et al. | 2002
- 553
-
Food Chemistry and Toxicology - Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler CheeseCombes, C. et al. | 2002
- 560
-
Characterization of Thermal Properties of Potato Dry-Matter-Water SystemLiu, Q. / Yada, R. / Arul, J. et al. | 2002
- 560
-
Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water SystemsLiu, Q. / Yada, R. / Arul, J. et al. | 2002
- 560
-
Food Chemistry and Toxicology - Characterization of Thermal Properties of Potato Dry-Matter-Water SystemLiu, Q. et al. | 2002
- 567
-
Food Chemistry and Toxicology - Antioxidant Activity of Mycelia from Aspergillus candidusYen, G.C. et al. | 2002
- 567
-
Antioxidant Activity of Mycelia from Aspergillus candidusYen, G.C. / Chang, Y.C. / Chen, J.P. et al. | 2002
- 573
-
Food Chemistry and Toxicology - Gelation of Mixed Gels Containing k-Carrageenan and Skim Milk ComponentsPuvanenthiran, A. et al. | 2002
- 573
-
Gelation of Mixed Gels Containing κ‐Carrageenan and Skim Milk ComponentsPuvanenthiran, A. / Goddard, S.J. / Augustin, M.A. et al. | 2002
- 573
-
Gelation of Mixed Gels Containing kappa-Carrageenan and Skim Milk ComponentsPuvanenthiran, A. / Goddard, S. J. / Augustin, M. A. et al. | 2002
- 578
-
Inhibition of Modori‐Associated Proteinases by Legume Seed Extracts in Surimi ProductionRamírez, J.A. / García‐Carreño, E.L. / Morales, O.G. / Sánchez, A. et al. | 2002
- 578
-
Food Chemistry and Toxicology - Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi ProductionRamirez, J.A. et al. | 2002
- 582
-
Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated StorageYu, L. / Scanlin, L. / Wilson, J. / Schmidt, G. et al. | 2002
- 582
-
Food Chemistry and Toxicology - Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated StorageYu, L. et al. | 2002
- 586
-
Cold Gelation of β‐lactoglobulin in the Presence of IronRemondetto, G.E. / Paquin, P. / Subirade, M. et al. | 2002
- 586
-
Cold Gelation of beta-lactoglobulin in the Presence of IronRemondetto, G. E. / Paquin, P. / Subirade, M. et al. | 2002
- 586
-
Food Chemistry and Toxicology - Cold Gelation of b-lactoglobulin in the Presence of IronRemondetto, G.E. et al. | 2002
- 596
-
Application of Gamma Irradiation on Breakdown of Hazardous Volatile N‐NitrosaminesAhn, H.J. / Yook, H.S. / Rhee, M.S. / Lee, C.H. / Cho, Y.J. / Byun, M.W. et al. | 2002
- 596
-
Food Chemistry and Toxicology - Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-NitrosaminesAhn, H.J. et al. | 2002
- 600
-
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast MeatNam, K.C. / Ahn, D.U. et al. | 2002
- 600
-
Food Chemistry and Toxicology - Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast MeatNam, K.C. et al. | 2002
- 608
-
Food Chemistry and Toxicology - Influence of pH and Salts on Egg White GelationCroguennec, T. et al. | 2002
- 608
-
Influence of pH and Salts on Egg White GelationCroguennec, T. / Nau, F. / Brulé, G. et al. | 2002
- 615
-
Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and TurkeyCornforth, D.P. / West, E.M. et al. | 2002
- 615
-
Food Chemistry and Toxicology - Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and TurkeyCornforth, D.P. et al. | 2002
- 619
-
Quantitative Analysis on 2‐Acetyl‐1‐pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during CookingYoshihashi, T. et al. | 2002
- 619
-
Food Chemistry and Toxicology - Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during CookingYoshihashi, T. et al. | 2002
- 623
-
Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine PlasmaWanasundara, P.K.J.P.D. / Amarowicz, R. / Pegg, R.B. / Shand, P.J. et al. | 2002
- 623
-
Food Chemistry and Toxicology - Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine PlasmaWanasundara, P.K.J.P.D. et al. | 2002
- 631
-
Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked PoultryArmitage, D.B. / Hettiarachchy, N.S. / Monsoor, M.A. et al. | 2002
- 631
-
Food Chemistry and Toxicology - Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked PoultryArmitage, D.B. et al. | 2002
- 635
-
Food Chemistry and Toxicology - Inactivity of m-Calpain Throughout Postmortem Aging of MeatKanawa, R. et al. | 2002
- 635
-
Inactivity of m-Calpain Throughout Postmortem Aging of MeatKanawa, R. / Ji, J.-R. / Takahashi, K. et al. | 2002
- 635
-
Inactivity of μ‐Calpain Throughout Postmortem Aging of MeatKanawa, R. / Ji, J.‐R. / Takahashi, K. et al. | 2002
- 640
-
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life ExtensionHe, H. / Adams, R.M. / Farkas, D.F. / Morrissey, M.T. et al. | 2002
- 640
-
Food Engineering and Physical Properties - Use of High-pressure Processing for Oyster Shucking and Shelf-life ExtensionHe, H. et al. | 2002
- 646
-
Food Engineering and Physical Properties - Inactivation of E. coli O157: H7 Using a Pulsed Nonthermal Plasma SystemMontenegro, J. et al. | 2002
- 646
-
Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma SystemMontenegro, J. / Ruan, R. / Ma, H. / Chen, P. et al. | 2002
- 649
-
Food Engineering and Physical Properties - Rheological Characterization of Skim Milk Stabilized with Carrageenan at High TemperaturesAnderson, A.D. et al. | 2002
- 649
-
Rheological Characterization of Skim Milk Stabilized with Carrageenan at High TemperaturesAnderson, A.D. / Daubert, C.R. / Farkas, B.E. et al. | 2002
- 653
-
Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein GelsApichartsrangkoon, A. et al. | 2002
- 653
-
Food Engineering and Physical Properties - Dynamic Viscoelastic Properties of Heated Gluten-Soy Protein GelsApichartsrangkoon, A. et al. | 2002
- 658
-
Flow Distribution of Food Materials in an Annular Extrusion DieDeo, I. / Karwe, M.V. et al. | 2002
- 658
-
Food Engineering and Physical Properties - Flow Distribution of Food Materials in an Annular Extrusion DieDeo, I. et al. | 2002
- 665
-
Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water EmulsionsKeowmaneechai, E. / McClements, D. J. et al. | 2002
- 665
-
Food Engineering and Physical Properties - Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water EmulsionsKeowmaneechai, E. et al. | 2002
- 672
-
Food Engineering and Physical Properties - Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic RheometryLai, V.M.-F. et al. | 2002
- 672
-
Gelation Kinetics of Agars from Pterocladia capillacea Examined by Dynamic RheometryLai, V.M.‐F / Lii, C.‐Y. et al. | 2002
- 682
-
Food Engineering and Physical Properties - Influence of Modified Starches on the Stability of Beef Jerky Analogs During StorageIoffe, M.L. et al. | 2002
- 682
-
Influence of Modified Starches on the Stability of Beef Jerky Analogs During StorageIoffe, M.L. / Moraru, C.I. / Kokini, J.L. et al. | 2002
- 688
-
Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellanaMoure, A. / Rua, M. / Sineiro, J. / Dominguez, H. et al. | 2002
- 688
-
Food Engineering and Physical Properties - Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellanaMoure, A. et al. | 2002
- 697
-
Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliCorwin, H. / Shellhammer, T.H. et al. | 2002
- 697
-
Food Engineering and Physical Properties - Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliCorwin, H. et al. | 2002
- 702
-
Food Engineering and Physical Properties - Chemometric Formulas Based on Physical Properties of Single-cooked Milled Rice Grains for Determination of Amylose and Protein ContentsOkadome, H. et al. | 2002
- 702
-
Chemometric Formulas Based on Physical Properties of Single‐cooked Milled Rice Grains for Determination of Amylose and Protein ContentsOkadome, H. / Toyoshima, H. / Shimizu, N. / Akinaga, T. / Ohtsubo, K. et al. | 2002
- 708
-
Heat Curing of Soy Protein Films at Atmospheric and Sub‐atmospheric ConditionsKim, Ki Myong / Weller, C.L. / Hanna, M.A. / Gennadios, A. et al. | 2002
- 708
-
Food Engineering and Physical Properties - Heat Curing of Soy Protein Films at Atmospheric and Sub-atmospheric ConditionsKim, K.M. et al. | 2002
- 714
-
Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut RutabagaZhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. et al. | 2002
- 714
-
Food Engineering and Physical Properties - Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut RutabagaZhu, M. et al. | 2002
- 721
-
Structural Details in Soybeans: A New Three‐dimensional Visualization MethodKuensting, H. / Ogawa, Y. / Sugiyama, J. et al. | 2002
- 721
-
Food Engineering and Physical Properties - Structural Details in Soybeans: A New Three-dimensional Visualization MethodKuensting, H. et al. | 2002
- 725
-
Gelling Properties of Egg White Produced Using a Conventional and a Low‐shear Reverse Osmosis ProcessEleya, M.M. Ould / Gunasekaran, S. et al. | 2002
- 725
-
Food Engineering and Physical Properties - Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis ProcessOuld Eleya, M.M. et al. | 2002
- 730
-
Food Engineering and Physical Properties - Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid RingsSalvador, A. et al. | 2002
- 730
-
Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid RingsSalvador, A. / Sanz, T. / Fiszman, S. et al. | 2002
- 734
-
Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial TransglutaminaseRuiz‐Carrascal, J. / Regenstein, J. et al. | 2002
- 734
-
Food Engineering and Physical Properties - Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial TransglutaminaseRuiz-Carrascal, J. et al. | 2002
- 740
-
Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour‐Yogurt MixtureHayta, M. / Alpaslan, M. / Baysar, A. et al. | 2002
- 740
-
Food Engineering and Physical Properties - Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt MixtureHayta, M. et al. | 2002
- 745
-
Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber TestsWang, H.‐H. / Sun, D.‐W. et al. | 2002
- 745
-
Food Engineering and Physical Properties - Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber TestsWang, H.-H. et al. | 2002
- 750
-
Food Engineering and Physical Properties - Physicochemical Properties of Wheat Flour Dough Modified by Microbial TransglutaminaseTseng, C.-S. et al. | 2002
- 750
-
Physicochemical Properties of Wheat Flour Dough Modified by Microbial TransglutaminaseTseng, C.‐S. / Lai, H.‐M. et al. | 2002
- 758
-
Microbial and Sensory Assessment of Milk with an Electronic NoseKorel, F. / Balaban, M.Ö. et al. | 2002
- 758
-
Food Microbiology and Safety - Microbial and Sensory Assessment of Milk with an Electronic NoseKorel, F. et al. | 2002
- 765
-
Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in SpainCapita, R. / Alonso‐Calleja, C. / García‐Arias, M.T. / Moreno, B. / García‐Fernández, M. Del Camino et al. | 2002
- 765
-
Food Microbiology and Safety - Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in SpainCapita, R. et al. | 2002
- 772
-
Food Microbiology and Safety - Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen StorageYoon, K.S. et al. | 2002
- 772
-
Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen StorageYoon, K.S. / Oscar, T.P. et al. | 2002
- 776
-
Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non‐isothermal and Isothermal TreatmentsRuiz, P. / Ocio, M.J. / Cardona, F. / Fernández, A. / Rodrigo, M. / Martínez, A. et al. | 2002
- 776
-
Food Microbiology and Safety - Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non-isothermal and Isothermal TreatmentsRuiz, P. et al. | 2002
- 780
-
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated GarlicKyung, K.H. / Kim, M.H. / Park, M.S. / Kim, Y.S. et al. | 2002
- 780
-
Food Microbiology and Safety - Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated GarlicKyung, K.H. et al. | 2002
- 786
-
Food Microbiology and Safety - Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelYin, L.-J. et al. | 2002
- 786
-
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelYin, L‐J / Pan, C‐L / Jiang, S‐T et al. | 2002
- 793
-
Statistical Modeling of D‐ and z‐value of E. coli O157:H7 and pH in Apple Cider Containing PreservativesSteenstrup, L.L. / Floros, J.D. et al. | 2002
- 793
-
Food Microbiology and Safety - Statistical Modeling of D- and z-value of E. coli O157:H7 and pH in Apple Cider Containing PreservativesSteenstrup, L.L. et al. | 2002
- 797
-
Microbial Inactivation in Meat Products by Pressure/Temperature ProcessingLópez‐Caballero, M.E. / Carballo, J. / Jiménez‐Colmenero, R et al. | 2002
- 797
-
Food Microbiology and Safety - Microbial Inactivation in Meat Products by Pressure-Temperature ProcessingLopez-Caballero, M.E. et al. | 2002
- 802
-
Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and TentoxinFàbrega, A. / Agut, M. / Calvo, M.A. et al. | 2002
- 802
-
Food Microbiology and Safety - Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and TentoxinFàbrega, A. et al. | 2002
- 807
-
Food Microbiology and Safety - Effects of Storage Conditions on the Total Aerobic and Yeast-Mold Bacterial Counts of Rough Rice During On-farm StorageRanalli, R.P. et al. | 2002
- 807
-
Effects of Storage Conditions on the Total Aerobic and Yeast/Mold Bacterial Counts of Rough Rice During On‐farm StorageRanalli, R.P. / Howell, T.A. Jr. et al. | 2002
- 812
-
Sensory and Nutritive Qualities of Food - The Texture of Commercial Full-Fat and Reduced-Fat CheeseGwartney, E.A. et al. | 2002
- 812
-
The Texture of Commercial Full‐Fat and Reduced‐Fat CheeseGwartney, E.A. / Foegeding, E.A. / Larick, D.K. et al. | 2002
- 817
-
Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme TreatmentJohnston, K.E. / Dirienzo, D.B. / Tamura, T. et al. | 2002
- 817
-
Sensory and Nutritive Qualities of Food - Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme TreatmentJohnston, K.E. et al. | 2002
- 821
-
Casein Hydrolysate Fractions Act as Emulsifiers in Process CheeseKwak, H.S. / Choi, S.S. / Ahn, J. / Lee, S.W. et al. | 2002
- 821
-
Sensory and Nutritive Qualities of Food - Casein Hydrolysate Fractions Act as Emulsifiers in Process CheeseKwak, H.S. et al. | 2002
- 826
-
A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash ProfileDairou, V. / Sieffermann, J.‐M. et al. | 2002
- 826
-
Sensory and Nutritive Qualities of Food - A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash ProfileDairou, V. et al. | 2002
- 835
-
Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small PeptidesSalles, C. / Sommerer, N. / Septier, C. / Issanchou, S. / Chabanet, C. / Garem, A. / Quéré, J.‐L. Le et al. | 2002
- 835
-
Sensory and Nutritive Qualities of Food - Goat Cheese Flavor. Sensory Evaluation of Branched-Chain Fatty Acids and Small PeptidesSalles, C. et al. | 2002
- 842
-
Rehydration Studies on Pretreated and Osmotically Dehydrated Apple SlicesTaiwo, K.A. / Angersbach, A. / Knorr, D. et al. | 2002
- 842
-
Sensory and Nutritive Qualities of Food - Rehydration Studies on Pretreated and Osmotically Dehydrated Apple SlicesTaiwo, K.A. et al. | 2002
- 848
-
Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental DesignsMorita, K. / Kubota, K. / Aishima, T. et al. | 2002
- 848
-
Sensory and Nutritive Qualities of Food - Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental DesignsMorita, K. et al. | 2002
- 855
-
Copper Metabolism in Rats Fed Diets Containing Maillard Reaction ProductsDelgado‐Andrade, C. / Seiquer, I. / Navarro, M.P. et al. | 2002
- 855
-
Sensory and Nutritive Qualities of Food - Copper Metabolism in Rats Fed Diets Containing Maillard Reaction ProductsDelgado-Andrade, C. et al. | 2002
- 861
-
REPRINTED FROM JAN/FEB 2002: Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. / White, C. H. / Drake, M. A. et al. | 2002
- 861
-
Sensory and Nutritive Qualities of Food - REPRINTED FROM JAN-FEB 2002: Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas SpeciesHayes, W. et al. | 2002
- 868
-
Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste PerceptionsKoriyama, T. / Wongso, S. / Watanabe, K. / Abe, H. et al. | 2002
- 868
-
Sensory and Nutritive Qualities of Food - Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste PerceptionsKoriyama, T. et al. | 2002
- 874
-
The Effect of Post‐Cooking Holding Times on Sensory Assessment of Low‐ and High‐Fat BeefburgersDreeling, N. / Allen, P. / Butler, F. et al. | 2002
- 874
-
Sensory and Nutritive Qualities of Food - The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat BeefburgersDreeling, N. et al. | 2002
- 877
-
Relationship between Sensory and Instrumental Hardness of Commercial CheesesXiong, R. / Meullenet, J‐F. / Hankins, J.A. / Chung, W.K. et al. | 2002
- 877
-
Sensory and Nutritive Qualities of Food - Relationship between Sensory and Instrumental Hardness of Commercial CheesesXiong, R. et al. | 2002
- 884
-
Effects of Calcium Chloride‐based Prefreezing Treatments on the Quality Factors of Strawberry JamsSuutarinen, J. / Honkapää, K. / Heiniö, R.‐L. / Autio, K. / Mustranta, A. / Karppinen, S. / Klutamo, T. / Llukkonen‐Lllja, H. / Mokkila, M. et al. | 2002
- 884
-
Sensory and Nutritive Qualities of Food - Effects of Calcium Chloride-based Prefreezing Treatments on the Quality Factors of Strawberry JamsSuutarinen, J. et al. | 2002
- 896
-
Concise Reviews in Food Science - Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 896
-
Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 902
-
Concise Reviews in Food Science - Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsLee, C.M. et al. | 2002
- 902
-
Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite FoodsLee, C.M. et al. | 2002
- 910
-
Food Chemistry and Toxicology - Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. et al. | 2002
- 910
-
Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. / Irmouli, M. / Nicolas, J.P. / Metche, M. et al. | 2002
- 916
-
Food Chemistry and Toxicology - Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. et al. | 2002
- 916
-
Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. / Beriain, M.J. / Chasco, J. / Insausti, K. et al. | 2002
- 923
-
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. / Rosenberg, M. / Haard, N.F. et al. | 2002
- 923
-
Food Chemistry and Toxicology - Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. et al. | 2002
- 929
-
Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. / Tomás, M.C. / Añón, M.C. et al. | 2002
- 930
-
Food Chemistry and Toxicology - Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. et al. | 2002
- 936
-
Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.‐Y. / Hwang, D.‐F. et al. | 2002
- 936
-
Food Chemistry and Toxicology - Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.-Y. et al. | 2002
- 943
-
Food Chemistry and Toxicology - Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. et al. | 2002
- 943
-
Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. / Gordon, M.H. et al. | 2002
- 948
-
Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. / Shiu, Y.C. / Cheng, C.A. / Chen, S.K. / Hwang, D.F. et al. | 2002
- 948
-
Food Chemistry and Toxicology - Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. et al. | 2002
- 953
-
Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 953
-
Food Chemistry and Toxicology - Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 956
-
Food Chemistry and Toxicology - HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. et al. | 2002
- 956
-
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habanero Chili PeppersKurian, A. L. / Starks, A. N. et al. | 2002
- 956
-
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. / Starks, A.N. et al. | 2002
- 963
-
Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. / Rubiolo, A.C. et al. | 2002
- 963
-
Food Chemistry and Toxicology - Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. et al. | 2002
- 968
-
Characteristics of Double‐Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. / Park, J. et al. | 2002
- 968
-
Food Chemistry and Toxicology - Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. et al. | 2002