Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins (English)
- New search for: Feng, J.
- New search for: Xiong, Y. L.
- New search for: Mikel, W. B.
- New search for: Feng, J.
- New search for: Xiong, Y. L.
- New search for: Mikel, W. B.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
68
;
1220-1224
;
2003
-
ISSN:
- Article (Journal) / Print
-
Title:Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
-
Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 68 ; 1220-1224
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2003-01-01
-
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 68
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
-
Concise Reviews in Food Science - Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh FoodsWelt, B.A. et al. | 2003
- 2
-
Performance Specification of Time‐temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh FoodsWelt, B.A. / Sage, D.S. / Berger, K.L. et al. | 2003
- 12
-
Chlorpyrifos Residues Before and After Cooking of Catfish FilletsWan, P. / Santerre, C.R. / Brown, P.B. / Deardorff, D.C. et al. | 2003
- 12
-
Food Chemistry and Toxicology - Chlorpyrifos Residues Before and After Cooking of Catfish FilletsWan, P. et al. | 2003
- 16
-
Food Chemistry and Toxicology - Polyphenol Oxidase from Bean Sprouts (Glycine max L.)Nagai, T. et al. | 2003
- 16
-
Polyphenol Oxidase from Bean Sprouts (Glycine max L.)Nagai, T. / Suzuki, N. et al. | 2003
- 21
-
Food Chemistry and Toxicology - Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)Chou, S.-T. et al. | 2003
- 21
-
Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)Chou, S.‐T. / Chao, W.‐W. / Chung, Y.‐C. et al. | 2003
- 26
-
Physicochemical Response of Palmita‐type Cheese to Low‐dose IrradiationLalaguna, F. et al. | 2003
- 26
-
Food Chemistry and Toxicology - Physicochemical Response of Palmita-type Cheese to Low-dose IrradiationLalaguna, F. et al. | 2003
- 31
-
Influence of Pentosanase and Oxidases on Water‐extractable Pentosans during a Straight Breadmaking ProcessPrimo‐Martín, C. / Martínez‐Anaya, M.A. et al. | 2003
- 31
-
Food Chemistry and Toxicology - Influence of Pentosanase and Oxidases on Water-extractable Pentosans During a Straight Breadmaking ProcessPrimo-Martin, C. et al. | 2003
- 42
-
Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea SalmonTironi, V.A. / Tomás, M.C. / Antón, M.C. et al. | 2003
- 42
-
Food Chemistry and Toxicology - Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea SalmonTironi, V.A. et al. | 2003
- 48
-
Food Chemistry and Toxicology - Gelation of Food Protein Induced by Recombinant Microbial TransglutaminaseYokoyama, K. et al. | 2003
- 48
-
Gelation of Food Protein Induced by Recombinant Microbial TransglutaminaseYokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. et al. | 2003
- 52
-
Antimutagenic Activity of Sakuranetin from Prunus JamasakuraMiyazawa, M. / Kinoshita, H. / Okuno, Y. et al. | 2003
- 52
-
Food Chemistry and Toxicology - Antimutagenic Activity of Sakuranetin from Prunus JamasakuraMiyazawa, M. et al. | 2003
- 57
-
Food Chemistry and Toxicology - Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char FilletsJittinandana, S. et al. | 2003
- 57
-
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char FilletsJittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak‐Williams, J. / Hankins, J.A. et al. | 2003
- 64
-
Identification of Small Peptides Generated in Spanish Dry‐cured HamSentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, E. et al. | 2003
- 64
-
Food Chemistry and Toxicology - Identification of Small Peptides Generated in Spanish Dry-cured HamSentandreu, M.A. et al. | 2003
- 70
-
Food Chemistry and Toxicology - Production of Volatiles from Fatty Acids and Oils by IrradiationLee, E.J. et al. | 2003
- 70
-
Production of Volatiles from Fatty Acids and Oils by IrradiationLee, E.J. / Ahn, D.U. et al. | 2003
- 76
-
Absorption of Calcium and Magnesium by the Fruiting Body of the Cultivated Mushroom Hypsizigus marmoreus (Peck) Bigelow from Sawdust Culture MediaTabata, T. / Ogura, T. et al. | 2003
- 76
-
Food Chemistry and Toxicology - Absorption of Calcium and Magnesium by the Fruiting Body of the Cultivated Mushroom Hypsizigus marmoreus (Peck) Bigelow from Sawdust Culture MediaTabata, T. et al. | 2003
- 80
-
Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During FermentationKim, J.‐H. / Ahn, H.‐J. / Kim, D.‐H. / Jo, C. / Yook, H.‐S. / Park, H.‐J. / Byun, M.‐W. et al. | 2003
- 80
-
Food Chemistry and Toxicology - Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During FermentationKim, J.-H. et al. | 2003
- 85
-
Food Chemistry and Toxicology - Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of SausageRamezani, R. et al. | 2003
- 85
-
Effect of Chemically Modified Soy Proteins and Ficin‐tenderized Meat on the Quality Attributes of SausageRamezani, R. / Aminlari, M. / Fallahi, H. et al. | 2003
- 89
-
Food Chemistry and Toxicology - Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic AnalysisMarin, E. et al. | 2003
- 89
-
Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic AnalysisMarín, E. / Sánchez, L. / Pérez, M.D. / Puyol, P. / Calvo, M. et al. | 2003
- 94
-
Food Chemistry and Toxicology - Relationship Between Weakening of Z-disks and Liberation of Phospholipids During Postmortem Aging of Pork and BeefAhn, D.-H. et al. | 2003
- 94
-
Relationship Between Weakening of Z‐disks and Liberation of Phospholipids During Postmortem Aging of Pork and BeefAhn, D.‐H. / Shimada, K. / Takahashi, K. et al. | 2003
- 99
-
Effects of Antioxidants in Polyethylene Film on Fresh Beef ColorMoore, M.E. / Han, I.Y. / Acton, J.C. / Ogale, A.A. / Barmore, C. R. / Dawson, P.L. et al. | 2003
- 99
-
Food Chemistry and Toxicology - Effects of Antioxidants in Polyethylene Film on Fresh Beef ColorMoore, M.E. et al. | 2003
- 105
-
Free Amino Acids in Hake Stored in Bulk and Packed in a Combined System of AtmospheresRuiz‐Capillas, C. / Moral, A. et al. | 2003
- 105
-
Food Chemistry and Toxicology - Free Amino Acids in Hake Stored in Bulk and Packed in a Combined System of AtmospheresRuiz-Capillas, C. et al. | 2003
- 111
-
Distribution and Physiological Functions of Caffeoylquinic Acid Derivatives in Leaves of Sweetpotato GenotypesIslam, M. Shahidul / Yoshimoto, M. / Yamakawa, O. et al. | 2003
- 111
-
Food Chemistry and Toxicology - Distribution and Physiological Functions of Caffeoylquinic Acid Derivatives in Leaves of Sweetpotato GenotypesShahidul Islam, M. et al. | 2003
- 117
-
Food Chemistry and Toxicology - Casein Degradation of Fynbo Cheese Salted with NaCl-KCl Brine and Ripened at Various TemperaturesSihufe, G.A. et al. | 2003
- 117
-
Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various TemperaturesSihufe, G.A. / Zorrilla, S.E. / Rubiolo, A.C. et al. | 2003
- 124
-
Rapid Determination of Spinal Cord Content in Ground Beef by Attenuated Total Reflectance Fourier Transform Infrared SpectroscopyGangidi, R.R. / Proctor, A. / Pohlman, F.W. et al. | 2003
- 124
-
Food Chemistry and Toxicology - Rapid Determination of Spinal Cord Content in Ground Beef by Attenuated Total Reflectance Fourier Transform Infrared SpectroscopyGangidi, R.R. et al. | 2003
- 128
-
Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)Orban, E. / Nevigato, T. / Lena, G. Di / Casini, I. / Marzetti, A. et al. | 2003
- 128
-
Food Chemistry and Toxicology - Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)Orban, E. et al. | 2003
- 133
-
Determination of PCBs in Fish Using Enzyme‐linked Immunosorbent Assay (ELISA)Lasrado, J.A. / Santerre, C.R. / Zajicek, J.L. / Stahl, J. R. / Tillitt, D.E. / Deardorff, D. et al. | 2003
- 133
-
Food Chemistry and Toxicology - Determination of PCBs in Fish Using Enzyme-linked Immunosorbent Assay (ELISA)Lasrado, J.A. et al. | 2003
- 137
-
Food Chemistry and Toxicology - Milk-based Gels Made with k-CarrageenanPuvanenthiran, A. et al. | 2003
- 137
-
Milk-based Gels Made with kappa-CarrageenanPuvanenthiran, A. / Goddard, S. J. / McKinnon, I. R. / Augustin, M. A. et al. | 2003
- 137
-
Milk‐based Gels Made with κ‐CarrageenanPuvanenthiran, A. / Goddard, S.J. / Mckinnon, I.R. / Augustin, M.A. et al. | 2003
- 142
-
Food Chemistry and Toxicology - Identification of Tetrodotoxin and Fish Species in an Adulterated Dried Mullet Roe Implicated in Food PoisoningHsieh, Y.W. et al. | 2003
- 142
-
Identification of Tetrodotoxin and Fish Species in an Adulterated Dried Mullet Roe Implicated in Food PoisoningHsieh, Y.W. / Hwang, P.A. / Pan, H.H. / Chen, J.B. / Hwang, D.F. et al. | 2003
- 147
-
Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In‐oil Preserved VegetablesCaponio, F. / Gomes, T. / Summo, C. et al. | 2003
- 147
-
Food Chemistry and Toxicology - Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved VegetablesCaponio, F. et al. | 2003
- 152
-
Food Chemistry and Toxicology - Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of EnzymesTang, S. et al. | 2003
- 152
-
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat‐stabilized Defatted Rice Bran with the Aid of EnzymesTang, S. / Hettiarachchy, N.S. / Horax, R. / Eswaranandam, S. et al. | 2003
- 158
-
Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape VarietiesBueno, J.E. / Peinado, R. / Moreno, J. / Medina, M. / Moyano, L. / Zea, L. et al. | 2003
- 158
-
Food Chemistry and Toxicology - Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape VarietiesBueno, J.E. et al. | 2003
- 164
-
Food Chemistry and Toxicology - Optimum Time for Using Chilled Beef in Gelled ProductsFarouk, M.M. et al. | 2003
- 164
-
Optimum Time for Using Chilled Beef in Gelled ProductsFarouk, M. M. / WIELICZKO, K.J. et al. | 2003
- 170
-
Design of Plastic Bottles for Packaging of Virgin Olive OilNobile, M.A. Del / Ambrosino, M.L. / Sacchi, R. / Masi, P. et al. | 2003
- 170
-
Food Engineering and Physical Properties - Design of Plastic Bottles for Packaging of Virgin Olive OilNobile, M.A.Del et al. | 2003
- 176
-
Whey Protein Coatings for Fresh Fruits and Relative Humidity EffectsCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2003
- 176
-
Food Engineering and Physical Properties - Whey Protein Coatings for Fresh Fruits and Relative Humidity EffectsCisneros-Zevallos, L. et al. | 2003
- 182
-
Food Engineering and Physical Properties - The Effect of Minor Components on Milk Fat Microstructure and Mechanical PropertiesWright, A.J. et al. | 2003
- 182
-
The Effect of Minor Components on Milk Fat Microstructure and Mechanical PropertiesWright, A.J. / Marangoni, A.G. et al. | 2003
- 187
-
Food Engineering and Physical Properties - Rheology and Relationship among Rheological Parameters of Cross-Linked Waxy Maize Starch Dispersions Heated in Fructose SolutionsYoun, K.-S. et al. | 2003
- 187
-
Rheology and Relationship among Rheological Parameters of Cross‐Linked Waxy Maize Starch Dispersions Heated in Fructose SolutionsYoun, K‐S. / Rao, M.A. et al. | 2003
- 195
-
Food Engineering and Physical Properties - Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification SystemSong, S.-H. et al. | 2003
- 195
-
Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification SystemSong, S.‐H. / Cho, Y.‐H. / Park, J. et al. | 2003
- 201
-
Application of a TTI‐based Distribution Management System for Quality Optimization of Frozen Vegetables at the Consumer EndGiannakourou, M.C. / Taoukis, P.S. et al. | 2003
- 201
-
Food Engineering and Physical Properties - Application of a TTI-based Distribution Management System for Quality Optimization of Frozen Vegetables at the Consumer EndGiannakourou, M.C. et al. | 2003
- 210
-
A Process for Increasing the Free Fat Content of Spray‐dried Whole Milk PowderKoc, A.B. / Heinemann, P.H. / Ziegler, G.R. et al. | 2003
- 210
-
Food Engineering and Physical Properties - A Process for Increasing the Free Fat Content of Spray-dried Whole Milk PowderKoc, A.B. et al. | 2003
- 217
-
Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose SolutionsZhong, Q. / Sandeep, K.P. / Swartzel, K.R. et al. | 2003
- 217
-
Food Engineering and Physical Properties - Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose SolutionsZhong, Q. et al. | 2003
- 224
-
Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene FilmsHong, S.‐I. / Krochta, J.M. et al. | 2003
- 224
-
Food Engineering and Physical Properties - Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene FilmsHong, S.-I. et al. | 2003
- 229
-
Food Engineering and Physical Properties - Plasticizer Effect on Grease Barrier and Color Properties of Whey-protein Coatings on PaperboardLin, S.-Y. et al. | 2003
- 229
-
Plasticizer Effect on Grease Barrier and Color Properties of Whey‐protein Coatings on PaperboardLin, S.‐Y. / Krochta, J.M. et al. | 2003
- 234
-
Food Engineering and Physical Properties - Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture ContentSipahioglu, O. et al. | 2003
- 234
-
Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture ContentSipahioglu, O. / Barringer, S.A. et al. | 2003
- 240
-
Food Engineering and Physical Properties - Optimization of Extraction of Anthocyanins from Black Currants with Aqueous EthanolCacace, J.E. et al. | 2003
- 240
-
Optimization of Extraction of Anthocyanins from Black Currants with Aqueous EthanolCacace, J.E. / Mazza, G. et al. | 2003
- 249
-
Textural Changes in Apple Tissue During Pulsed Electric Field TreatmentBazhal, M.I. / Ngadi, M.O. / Raghavan, G.S.V. / Nguyen, D.H. et al. | 2003
- 249
-
Food Engineering and Physical Properties - Textural Changes in Apple Tissue During Pulsed Electric Field TreatmentBazhal, M.I. et al. | 2003
- 254
-
Food Engineering and Physical Properties - Compression Heating of Selected Fatty Food Materials During High-pressure ProcessingRasanayagam, V. et al. | 2003
- 254
-
Compression Heating of Selected Fatty Food Materials during High‐pressure ProcessingRasanayagam, V. / Balasubramaniam, V.M. / Ting, E. / Sizer, C.E. / Bush, C. / Anderson, C. et al. | 2003
- 260
-
Retrogradation of Starch Mixtures Containing Rice StarchYao, Y. / Zhang, J. / Ding, X. et al. | 2003
- 260
-
Food Engineering and Physical Properties - Retrogradation of Starch Mixtures Containing Rice StarchYao, Y. et al. | 2003
- 268
-
Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenesXie, L. / Hettiarachchy, N.S. / Jane, M.E. / Johnson, M.G. et al. | 2003
- 268
-
Food Microbiology and Safety - Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenesXie, L. et al. | 2003
- 271
-
Food Microbiology and Safety - Antimicrobial Action of Chitosan against Spoilage Organisms in Precooked PizzaRodriguez, M.S. et al. | 2003
- 271
-
Antimicrobial Action of Chitosan against Spoilage Organisms in Precooked PizzaRodríguez, M.S. / Ramos, V. / Agulló, E. et al. | 2003
- 275
-
Food Microbiology and Safety - Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred YogurtAdhikari, K. et al. | 2003
- 275
-
Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred YogurtAdhikari, K. / Mustapha, A. / Grün, I.U. et al. | 2003
- 281
-
In Vitro Antioxidant and Antibacterial Activities of Shallot and ScallionYin, M.‐C. / Hsu, P.‐C. / Chang, H.‐H. et al. | 2003
- 281
-
Food Microbiology and Safety - In Vitro Antioxidant and Antibacterial Activities of Shallot and ScallionYin, M.-C. et al. | 2003
- 285
-
Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach SystemJust, J.R. / Daeschel, M.A. et al. | 2003
- 285
-
Food Microbiology and Safety - Antimicrobial Effects of Wine on Escherichia coli O 157:H7 and Salmonella typhimurium in a Model Stomach SystemJust, J.R. et al. | 2003
- 291
-
Food Microbiology and Safety - Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible CasingsCagri, A. et al. | 2003
- 291
-
Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein‐based Edible CasingsCagri, A. / Ustunol, Z. / Osburn, W. / Ryser, E.T. et al. | 2003
- 302
-
The Efficiency of TBHQ, beta-carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottlesde Azeredo, H. M. C. / Faria, J. A. F. / da Silva, M. A. A. P. et al. | 2003
- 302
-
The Efficiency of TBHQ, β‐carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottlesde Azeredo, H.M.C. / Faria, J.A.F. / da Silva, M.A.A.P. et al. | 2003
- 302
-
Sensory and Nutritive Qualities of Food - The Efficiency of TBHQ, b-carotene, Citric Acid, and Tinuvin 234(R) on the Sensory Stability of Soybean Oil Packaged in PET BottlesAzeredo, H.M.C.de et al. | 2003
- 307
-
Variable Pressure‐scanning Electron Microscopic Observation of Walleye Pollack Surimi GelKubota, S. / Tamura, Y. / Morioka, K. / Itoh, Y. et al. | 2003
- 307
-
Sensory and Nutritive Qualities of Food - Variable Pressure-scanning Electron Microscopic Observation of Walleye Pollack Surimi GelKubota, S. et al. | 2003
- 312
-
Sensory and Nutritive Qualities of Food - Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed ApplesSoliva-Fortuny, R.C. et al. | 2003
- 312
-
Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed ApplesSoliva‐Fortuny, R.C. / Lluch, M.A. / Quiles, A. / Grigelmo‐Miguel, N. / Martín‐Belloso, O. et al. | 2003
- 318
-
Physicochemical and Sensory Evaluation of ‘Rocha’ Pear Following Controlled Atmosphere StorageGalvis‐Sánchez, A.C. / Fonseca, S.C. / Morais, A.M.M.B. / Malcata, F.X. et al. | 2003
- 318
-
Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Evaluation of 'Rocha' Pear Following Controlled Atmosphere StorageGalvis-Sánchez, A.C. et al. | 2003
- 328
-
Sensory and Nutritive Qualities of Food - A Rapid Hexane-free Method for Analyzing Lycopene Content in WatermelonDavis, A.R. et al. | 2003
- 328
-
A Rapid Hexane‐free Method for Analyzing Lycopene Content in WatermelonDavis, A.R. / Fish, W.W. / Perkins‐Veazie, P. et al. | 2003
- 333
-
Quality Enhancement of UF‐clarified Pear Juice using Adsorbent and Weak‐base Resins at Different TemperaturesVivekanand / Ajlouni, S. / Iyer, M. et al. | 2003
- 333
-
Sensory and Nutritive Qualities of Food - Quality Enhancement of UF-clarified Pear Juice using Adsorbent and Weak-base Resins at Different TemperaturesVivekanand et al. | 2003
- 339
-
Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified AtmosphereSánchez‐Escalante, A. / Djenane, D. / Torrescano, G. / Beltrán, J.A. / Roncales, P. et al. | 2003
- 339
-
Sensory and Nutritive Qualities of Food - Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified AtmosphereSánehez-Escalante, A. et al. | 2003
- 345
-
Sensory and Nutritive Qualities of Food - Oxidative Stability of w3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower SpreadEidhin, D.Ni et al. | 2003
- 345
-
Oxidative Stability of w3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower SpreadEidhin, D. N. / Burke, J. / O Beirne, D. et al. | 2003
- 345
-
Oxidative Stability of ω3‐rich Camelina Oil and Camelina Oil‐based Spread Compared with Plant and Fish Oils and Sunflower SpreadEidhin, D. Ní / Burke, J. / O'Beirne, D. et al. | 2003
- 354
-
Sensory Evaluation of Taste of Alkali‐ion Water and Bottled Mineral WatersKoseki, M. / Nakagawa, A. / Tanaka, Y. / Noguchi, H. / Omochi, T. et al. | 2003
- 354
-
Sensory and Nutritive Qualities of Food - Sensory Evaluation of Taste of Alkali-ion Water and Bottled Mineral WatersKoseki, M. et al. | 2003
- 359
-
Survival Analysis Applied to Sensory Shelf Life of FoodsHough, G. / Langohr, K. / Gómez, G. / Curia, A. et al. | 2003
- 359
-
Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of FoodsHough, G. et al. | 2003
- 363
-
Sensory and Nutritive Qualities of Food - Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava-Pigeonpea FlourRampersad, R. et al. | 2003
- 363
-
Physico‐chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea FlourRampersad, R. / Badrie, N. / Comissiong, E. et al. | 2003
- 368
-
Sensory and Nutritive Qualities of Food - The Effects of Irradiation, High Hydrostatic Pressure, and Temperature During Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish FilletsMcKenna, D.R. et al. | 2003
- 368
-
The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked‐reheated Salmon and Catfish FilletsMcKenna, D.R. / Nanke, K.E. / Olson, D.G. et al. | 2003
- 378
-
Determination of Carbonation Threshold in YogurtWright, A.O. / Ogden, L.V. / Eggett, D.L. et al. | 2003
- 378
-
Sensory and Nutritive Qualities of Food - Determination of Carbonation Threshold in YogurtWright, A.O. et al. | 2003
- 382
-
Consumer‐specified Instrumental Quality of Short‐dough Cookie Texture Using Penetrometry and Break ForceBooth, D.A. / Mobini, S. / Earl, T. / Wainwright, C.J. et al. | 2003
- 382
-
Sensory and Nutritive Qualities of Food - Consumer-specified Instrumental Quality of Short-dough Cookie Texture Using Penetrometry and Break ForceBooth, D.A. et al. | 2003
- 388
-
Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate SlurriesAng, E.C. / Boatright, W.L. et al. | 2003
- 388
-
Sensory and Nutritive Qualities of Food - Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate SlurriesAng, E.C. et al. | 2003
- 394
-
Sensory and Nutritive Qualities of Food - Determination of Pyrazine and Flavor Variations in Peanut Genotypes During RoastingBaker, G.L. et al. | 2003
- 394
-
Determination of Pyrazine and Flavor Variations in Peanut Genotypes During RoastingBaker, G.L. / Cornell, J.A. / Gorbet, D.W. / O'Keefe, S.F. / Sims, C.A. / Talcott, S.T. et al. | 2003
- 401
-
Characterization of Isoflavones in Membrane‐processed Soy Protein ConcentrateBatt, H.P. / Thomas, R.L. / Rao, A. et al. | 2003
- 401
-
Sensory and Nutritive Qualities of Food - Characterization of Isoflavones in Membrane-processed Soy Protein ConcentrateBatt, H.P. et al. | 2003
- 408
-
Concise Reviews in Food Science - Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. et al. | 2003
- 408
-
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. / Miltz, J. / Sonneveld, K. / Bigger, S.W. et al. | 2003
- 422
-
Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. / Temelli, F. et al. | 2003
- 422
-
Food Chemistry and Toxicology - Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. et al. | 2003
- 427
-
Food Chemistry and Toxicology - Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using b-glycosidaseXie, L. et al. | 2003
- 427
-
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β‐glycosidaseXie, L. / Hettiarachchy, N. S. / Cai, R. / Tsuruhami, K. / Koikeda, S. et al. | 2003
- 427
-
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using beta-glycosidaseXie, L. / Hettiarachchy, N. S. / Cai, R. / Tsuruhami, K. / Koikeda, S. et al. | 2003
- 431
-
Food Chemistry and Toxicology - Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. et al. | 2003
- 431
-
Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. / Schols, H.A. / Voragen, A.G.J. et al. | 2003
- 438
-
Food Chemistry and Toxicology - Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. et al. | 2003
- 438
-
Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. / Jamdar, S.N. / Dandekar, S.P. / Harikumar, P. et al. | 2003
- 444
-
Food Chemistry and Toxicology - Ligand and Flavor Binding Functional Properties of b- Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. et al. | 2003
- 444
-
Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. / Powers, J.R. / Clark, S. / Dunker, A.K. / Swanson, B.G. et al. | 2003
- 444
-
Ligand and Flavor Binding Functional Properties of beta-Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. / Powers, J. R. / Clark, S. / Dunker, A. K. / Swanson, B. G. et al. | 2003
- 453
-
Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.‐H. / An, H. / Wei, C.‐I / Visessanguan, W. / Benjakul, S. / Morrissey, M.T. / Su, Y.‐C. / Pitta, T.P. et al. | 2003
- 453
-
Food Chemistry and Toxicology - Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.-H. et al. | 2003
- 458
-
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. / Van Der Padt, A. / Boom, R.M. / Luten, J.B. et al. | 2003
- 458
-
Food Chemistry and Toxicology - Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. et al. | 2003
- 466
-
Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF‐7 CellLee, S.‐J. / Lim, K.‐T. et al. | 2003
- 466
-
Food Chemistry and Toxicology - Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 CellLee, S.-J. et al. | 2003
- 471
-
Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. / Hettiarachchy, N.S. / Eswaranandam, S. / Crandall, P. et al. | 2003
- 471
-
Food Chemistry and Toxicology - Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. et al. | 2003
- 476
-
Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different AldehydesPissarra, J. / Mateus, N. / Rivas‐Gonzalo, J. / Santos Buelga, C. / De Freitas, V. et al. | 2003
- 476
-
Food Chemistry and Toxicology - Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different AldehydesPissarra, J. et al. | 2003
- 482
-
Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)Huang, Y. / Cavinato, A.G. / Mayes, D.M. / Kangas, L.J. / Bledsoe, G.E. / Rasco, B.A. et al. | 2003
- 482
-
Food Chemistry and Toxicology - Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR)Huang, Y. et al. | 2003
- 487
-
Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazylOzcelik, B. / Lee, J.H. / Min, D.B. et al. | 2003
- 487
-
Food Chemistry and Toxicology - Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazylOzcelik, B. et al. | 2003
- 491
-
Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. / Lee, H.O. / Min, D.B. et al. | 2003
- 491
-
Food Chemistry and Toxicology - Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. et al. | 2003
- 496
-
Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. / Berghofer, E. et al. | 2003
- 496
-
Food Engineering and Physical Properties - Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. et al. | 2003
- 503
-
Food Engineering and Physical Properties - Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros-Zevallos, L. et al. | 2003
- 503
-
Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2003
- 511
-
Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. / Floros, J.D. et al. | 2003
- 511
-
Food Engineering and Physical Properties - Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. et al. | 2003
- 517
-
Processing of Sapota (Sapodilla): DryingGanjyal, G.M. / Hanna, M.A. / Devadattam, D.S.K. et al. | 2003
- 517
-
Food Engineering and Physical Properties - Processing of Sapota (Sapodilla): DryingGanjyal, G.M. et al. | 2003
- 521
-
Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. / Barringer, S.A. / Taub, I. / Yang, A.P.P. et al. | 2003
- 521
-
Food Engineering and Physical Properties - Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. et al. | 2003
- 528
-
Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure FreezingFuchigami, M. / Teramoto, A. et al. | 2003
- 528
-
Food Engineering and Physical Properties - Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure FreezingFuchigami, M. et al. | 2003
- 534
-
Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor EncapsulationCho, Y.‐H. / Park, J. et al. | 2003
- 534
-
Food Engineering and Physical Properties - Evaluation of Process Parameters in the O-W-O Multiple Emulsion Method for Flavor EncapsulationCho, Y.-H. et al. | 2003
- 539
-
Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. / Wig, T.D. / Tang, J. / Hallberg, L.M. et al. | 2003
- 539
-
Food Engineering and Physical Properties - Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. et al. | 2003
- 545
-
Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. / Banadda, N.E. / Van Loey, A.M.L. / Hendrickx, M.E.G. et al. | 2003
- 545
-
Food Engineering and Physical Properties - Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. et al. | 2003
- 551
-
Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. / Valencia, C. / Ciruelos, A. / Latorre, A. / Gallegos, C. et al. | 2003
- 551
-
Food Engineering and Physical Properties - Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. et al. | 2003
- 555
-
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. / Broyart, B. / Bonazzi, C. / Guilbert, S. / Gontard, N. et al. | 2003
- 555
-
Food Engineering and Physical Properties - Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. et al. | 2003
- 563
-
Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. / Rahman, M.S. / Stanley, R.A. / Perera, C.O. et al. | 2003
- 563
-
Food Engineering and Physical Properties - Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. et al. | 2003
- 571
-
Gelation Properties and Morphology of Heat‐induced Starch/Salt‐soluble Protein CompositesLi, J.‐Y. / Yeh, A.‐I et al. | 2003
- 571
-
Food Engineering and Physical Properties - Gelation Properties and Morphology of Heat-induced Starch- Salt-soluble Protein CompositesLi, J.-Y. et al. | 2003
- 581
-
Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. / Kreb, N. / Boonman, M. / Luten, J.B. / Boom, R.M. / Van Der Padt, A. et al. | 2003
- 581
-
Food Engineering and Physical Properties - Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. et al. | 2003
- 588
-
Food Engineering and Physical Properties - Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. et al. | 2003
- 588
-
Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. / Labuza, T.P. et al. | 2003
- 595
-
Food Engineering and Physical Properties - Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y.-O. et al. | 2003
- 595
-
Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y‐O. / Rodil, E. / Vera, J.H. et al. | 2003
- 602
-
Food Microbiology and Safety - Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. et al. | 2003
- 602
-
Mesophilic Aerobic Population of Fresh‐cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. / Güemes, D.R. / Pirovani, M.E. et al. | 2003
- 608
-
Food Microbiology and Safety - Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping QualityVachon, C. et al. | 2003
- 608
-
Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage‐keeping QualityVachon, C. / D'Aprano, G. / Lacroix, M. / Letendre, M. et al. | 2003
- 613
-
Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. / Elwell, M.W. / Anantheswaran, R.C. / Laborde, L.F. et al. | 2003
- 613
-
Efficacy of Sulfuric Acid Sacrification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. / Elwell, M. W. / Anantheswaran, R. C. / LaBorde, L. F. et al. | 2003
- 613
-
Food Microbiology and Safety - Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. et al. | 2003
- 619
-
Resistance of ‘Tulare’ Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMAHONEY, N. / MOLYNEUX, R.J. / MCKENNA, J. / LESLIE, C.A. / MCGRANAHAN, G. et al. | 2003
- 619
-
Food Microbiology and Safety - Resistance of 'Tulare' Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMahoney, N. et al. | 2003
- 623
-
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐CysteineTsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. / Shah, N.P. et al. | 2003
- 623
-
Food Microbiology and Safety - Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-CysteineTsangalis, D. et al. | 2003
- 632
-
Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. et al. | 2003
- 632
-
Food Microbiology and Safety - Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.-J. et al. | 2003
- 639
-
Food Microbiology and Safety - An Artificial Neural Network Approach to Escherichia coli 0157:H7 Growth EstimationGarcia-Gimeno, R.M. et al. | 2003
- 639
-
An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth EstimationGarcíaa‐Gimeno, R.M. / Hervás‐Martíanez, C. / Barco‐Alcalá, E. / Zurera‐Cosano, G. / Sanz‐Tapia, E. et al. | 2003
- 646
-
Simultaneous Recovery of Four Heat‐injured Foodborne Pathogens from a Four‐compartment Thin Agar Layer PlateWu, V.C.H. / Fung, D.Y.C. et al. | 2003
- 646
-
Food Microbiology and Safety - Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer PlateWu, V.C.H. et al. | 2003
- 649
-
Efficacy of Soft‐electron (Low‐energy Electron Beam) for Soybean Decontamination in Comparison with Gamma‐raysKikuchi, O.K. / Todoriki, S. / Saito, M. / Hayashi, T. et al. | 2003
- 649
-
Food Microbiology and Safety - Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-raysKikuchi, O.K. et al. | 2003
- 654
-
Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula CookiesGarzóan, G.A. / Gaines, C.S. / Palmquist, D.E et al. | 2003
- 654
-
Sensory and Nutritive Qualities of Food - Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula CookiesGarzon, G.A. et al. | 2003
- 660
-
Sensory and Nutritive Qualities of Food - Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández-Lopez, J. et al. | 2003
- 660
-
Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández‐López, J. / Sevilla, L. / Sayas‐Barberá, E. / Navarro, C. / Marín, F. / Pérez‐Alvarez, J.A. et al. | 2003
- 665
-
Sensory and Nutritive Qualities of Food - Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pHRodriguez, M.S. et al. | 2003
- 665
-
Relationship Between Astringency and Chitosan‐Saliva Solutions Turbidity at Different pHRodríguez, M.S. / Albertengo, L.A. / Vitale, I. / Agulló, E. et al. | 2003
- 668
-
Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell GrillKerth, C.R. / Blair‐Kerth, L.K. / Jones, W.R. et al. | 2003
- 668
-
Sensory and Nutritive Qualities of Food - Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell GrillKerth, C.R. et al. | 2003
- 671
-
Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D. NI / Burke, J. / Lynch, B. / O'Beirne, D. et al. | 2003
- 671
-
Sensory and Nutritive Qualities of Food - Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D.Ni et al. | 2003
- 680
-
Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNO, H.K. / Lee, K.S. / Kim, I.D. / Park, M.J. / Kim, S.D. / Meyers, S.P. et al. | 2003
- 680
-
Sensory and Nutritive Qualities of Food - Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNo, H.K. et al. | 2003
- 686
-
Sensory and Nutritive Qualities of Food - Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative FactorsKilic, B. et al. | 2003
- 686
-
Lipid Oxidation in Poultry Doner Kebab: Pro-oxidative and Anti-oxidative FactorsKilic, B. / Richards, M. P. et al. | 2003
- 686
-
Lipid Oxidation in Poultry Döner Kebab: Pro‐oxidative and Anti‐oxidative FactorsKilic, B. / Richards, M.P. et al. | 2003
- 690
-
Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato ChipsLefort, J.F. / Durance, T.D. / Upadhyaya, M.K. et al. | 2003
- 690
-
Sensory and Nutritive Qualities of Food - Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato ChipsLefort, J.F. et al. | 2003
- 697
-
Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME TechniqueKlesk, K. / Qian, M. et al. | 2003
- 697
-
Sensory and Nutritive Qualities of Food - Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace-OSME TechniqueKlesk, K. et al. | 2003
- 701
-
In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. / Glahn, R.P. / Wu, X. / Liu, R.H. / Miller, D.D. et al. | 2003
- 701
-
Sensory and Nutritive Qualities of Food - In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. et al. | 2003
- 706
-
Sensory Characterization of a Ready‐to‐eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. / Bovell‐Benjamin, A.C. et al. | 2003
- 706
-
Sensory and Nutritive Qualities of Food - Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. et al. | 2003
- 710
-
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández‐Ginés, J.M. / Fernández‐López, J. / Sayas‐Barberá, E. / Sendra, E. / Pérez‐Alvarez, J.A. et al. | 2003
- 710
-
Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández-Ginés, J.M. et al. | 2003
- 716
-
Sensory and Nutritive Qualities of Food - Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. et al. | 2003
- 716
-
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. / Saurel, R. / Coutel, Y. et al. | 2003
- 722
-
Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. / Chambers, E. IV / Chambers, D.H. et al. | 2003
- 722
-
Sensory and Nutritive Qualities of Food - Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. et al. | 2003
- 728
-
Estimation of Kinetic Parameters for Nonisothermal Food ProcessesDolan, K.D. et al. | 2003
- 728
-
Concise Reviews in Food Science - Estimation of Kinetic Parameters for Nonisothermal Food ProcessesDolan, K.D. et al. | 2003
- 742
-
Pink Color Defect in Poultry White Meat as Affected by Endogenous ConditionsHolownia, K. / Chinnan, M.S. / Reynolds, A.E. et al. | 2003
- 742
-
Concise Reviews in Food Science - Pink Color Defect in Poultry White Meat as Affected by Endogenous ConditionsHolownia, K. et al. | 2003
- 750
-
Distribution of Biogenic Amines and Polyamines in CheeseNovella‐Rodríguez, S. / Veciana‐Nogués, M.T. / Izquierdo‐Pulido, M. / Vidal‐Carou, M.C. et al. | 2003
- 750
-
Food chemistry and Toxicology - Distribution of Biogenic Amines and Polyamines in CheeseNovella-Rodriguez, S. et al. | 2003
- 756
-
Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem AgingTatsumi, R. / Takahashi, K. et al. | 2003
- 756
-
Food chemistry and Toxicology - Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem AgingTatsumi, R. et al. | 2003
- 761
-
Bioavailability of Eicosapentaenoic and Docosahexaenoic n‐3 Polyunsaturated Fatty Acids in Salmon Patties Compared with CapsulesMaki, K.C. / Davidson, M.H. / Dicklin, M.R. / Ingram, K.A. / Cyrowski, M. / Umporowicz, D.M. / Bell, M. / Elliott, J.G. et al. | 2003
- 761
-
Food chemistry and Toxicology - Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with CapsulesMaki, K.C. et al. | 2003
- 765
-
A 160‐kDa Protein Is Essential for Hemocyanin‐derived Melanosis of PrawnAdachi, K. / Hirata, T. / Fujio, A. / Nishioka, T. / Sakaguchi, M. et al. | 2003
- 765
-
Food chemistry and Toxicology - A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of PrawnAdachi, K. et al. | 2003
- 770
-
Food chemistry and Toxicology - Chiral Evaluation of Aroma-active Compounds in Real Complex SamplesRuiz del Castillo, M.L. et al. | 2003
- 770
-
Chiral Evaluation of Aroma‐active Compounds in Real Complex SamplesRuiz del Castillo, M.L. / Caja, M.M. / Blanch, G.P. / Herraiz, M. et al. | 2003
- 775
-
Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor ConcentrationFu, Y.‐C. / Tong, C.‐H. / Lund, D.B. et al. | 2003
- 775
-
Food chemistry and Toxicology - Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor ConcentrationFu, Y.-C. et al. | 2003
- 784
-
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4^oCWang, H. / Liceaga-Gesualdo, A. M. / Li-Chan, E. C. Y. et al. | 2003
- 784
-
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °CWang, H. / Liceaga‐Gesualdo, A.M. / Li‐Chan, E.C.Y. et al. | 2003
- 784
-
Food chemistry and Toxicology - Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4(degree)CWang, H. et al. | 2003
- 790
-
Temperature and Storage Duration Effects on Esterase Activity in Fresh‐cut Cantaloupe MelonLamikanra, O. / Watson, M.A. et al. | 2003
- 790
-
Food chemistry and Toxicology - Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe MelonLamikanra, O. et al. | 2003
- 794
-
Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano CheeseQian, M. / Reineccius, G. et al. | 2003
- 794
-
Food chemistry and Toxicology - Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano CheeseQian, M. et al. | 2003
- 799
-
Quality and Shelf Life of Duck Liver Pate as Influenced by Dietary Supplementation with alpha-Tocopheryl Acetate and Various Fat SourcesRussell, E. A. / Lynch, A. / Lynch, P. B. / Kerry, J. P. et al. | 2003
- 799
-
Food chemistry and Toxicology - Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with a-Tocopheryl Acetate and Various Fat SourcesRussell, E.A. et al. | 2003
- 799
-
Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat SourcesRussell, E.A. / Lynch, A. / Lynch, P.B. / Kerry, J.P. et al. | 2003
- 803
-
Food chemistry and Toxicology - Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy ProteinsFeng, J. et al. | 2003
- 803
-
Interaction and Functionality of Mixed Myofibrillar and Enzyme‐hydrolyzed Soy ProteinsFeng, J. / Xiong, Y. L. et al. | 2003
- 810
-
Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground‐beef PattiesShin, H.S. / Strasburg, G.M. / Ustunol, Z. et al. | 2003
- 810
-
Food chemistry and Toxicology - Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef PattiesShin, H.S. et al. | 2003
- 816
-
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale MakinoKim, J. / Lee, S.H. / Sun, N. / Choung, D.H. / Kim, W.K. / Lee, S. / Song, K.B. et al. | 2003
- 816
-
Food chemistry and Toxicology - Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale MakinoKim, J. et al. | 2003
- 820
-
Transglutaminase Inhibitor from MilkDe Jong, G.A.H. / Wijngaards, G. / Koppelman, S.J. et al. | 2003
- 820
-
Food chemistry and Toxicology - Transglutaminase Inhibitor from MilkJong, G.A.H.de et al. | 2003
- 826
-
Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and ConcentrationChen, Y.‐C. / Wang, C.‐H. / Lai, L.‐S. / Lin, K.‐W. et al. | 2003
- 826
-
Food chemistry and Toxicology - Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and ConcentrationChen, Y.-C. et al. | 2003
- 832
-
Food chemistry and Toxicology - Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino AcidsLiang, X. et al. | 2003
- 832
-
Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino AcidsLiang, X. / King, J.M. et al. | 2003
- 839
-
Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)Yoon, J.‐M. / Cho, M.‐H. / Park, J.‐E. / Kim, Y.‐H. / Hahn, T.‐R. / Paik, Y.‐S. et al. | 2003
- 839
-
Food chemistry and Toxicology - Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)Yoon, J.-M. et al. | 2003
- 844
-
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable ProductLee, J.H. / Kang, J.H. / Min, D.B. et al. | 2003
- 844
-
Food chemistry and Toxicology - Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable ProductLee, J.H. et al. | 2003
- 844
-
Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable ProductLee, J. H. / Kang, J. H. / Min, D. B. et al. | 2003
- 849
-
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable ProductKang, J.H. / Lee, J.H. / Min, S. / Min, D.B. et al. | 2003
- 849
-
Food chemistry and Toxicology - Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable ProductKang, J.H. et al. | 2003
- 855
-
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceTungkawachara, S. / Park, J.W. / Choi, Y.J. et al. | 2003
- 855
-
Food chemistry and Toxicology - Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceTungkawachara, S. et al. | 2003
- 861
-
Electron Donation Mechanisms of beta-Carotene as a Free Radical ScavengerLee, J. H. / Ozcelik, B. / Min, D. B. et al. | 2003
- 861
-
Food chemistry and Toxicology - Electron Donation Mechanisms of b-Carotene as a Free Radical ScavengerLee, J.H. et al. | 2003
- 861
-
Electron Donation Mechanisms of β‐Carotene as a Free Radical ScavengerLee, J.H. / Ozcelik, B. / Min, D.B. et al. | 2003
- 866
-
Food chemistry and Toxicology - Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach PowderKim, M. et al. | 2003
- 866
-
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach PowderKim, M. / Lee, J. / Choe, E. et al. | 2003
- 870
-
Food chemistry and Toxicology - Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA SegmentsSajedi, R.H. et al. | 2003
- 870
-
Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR‐RFLP Analysis of Mitochondrial DNA SegmentsSajedi, R.H. / Aminzadeh, S. / Naderi‐Manesh, H. / Sadeghizadeh, M. / Abdolhay, H. / Naderi‐Manesh, M. et al. | 2003
- 874
-
Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey RollsSammel, L.M. / Claus, J.R. et al. | 2003
- 874
-
Food chemistry and Toxicology - Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey RollsSammel, L.M. et al. | 2003
- 879
-
Food chemistry and Toxicology - Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During StoragePerez-Gago, M.B. et al. | 2003
- 879
-
Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During StoragePerez‐Gago, M.B. / Rojas, C. / Del Río, M.A. et al. | 2003
- 886
-
Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet RoeFan, C.C. / Liaw, S.P. / Fu, W.R. / Pan, B.S. et al. | 2003
- 886
-
Food Engineering and Physical Properties - Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet RoeFan, C.C. et al. | 2003
- 892
-
Quality Deterioration of Freeze‐dried Foods as Explained by their Glass Transition Temperature and Internal StructureKhalloufi, S. / Ratti, C. et al. | 2003
- 892
-
Food Engineering and Physical Properties - Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal StructureKhalloufi, S. et al. | 2003
- 904
-
Modeling the Dielectric Properties of Ham as a Function of Temperature and CompositionSipahioglu, O. / Barringer, S.A. / Taub, I. / Prakash, A. et al. | 2003
- 904
-
Food Engineering and Physical Properties - Modeling the Dielectric Properties of Ham as a Function of Temperature and CompositionSipahioglu, O. et al. | 2003
- 910
-
Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement ApplicationsSarkar, A. / Singh, R.P. et al. | 2003
- 910
-
Food Engineering and Physical Properties - Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement ApplicationsSarkar, A. et al. | 2003
- 917
-
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle GelsKristinsson, H.G. / Hultin, H.O. et al. | 2003
- 917
-
Food Engineering and Physical Properties - Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle GelsKristinsson, H.G. et al. | 2003
- 923
-
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal HeatingFu, Y.-C. et al. | 2003
- 923
-
Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal HeatingFu, Y.‐C. / Tong, C.‐H. / Lund, D.B. et al. | 2003
- 931
-
Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave ReheatingFu, Y.‐C. / Tong, C.‐H. / Lund, D. B. et al. | 2003
- 931
-
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave ReheatingFu, Y.-C. et al. | 2003
- 937
-
Food Engineering and Physical Properties - Modeling Rehydration of Porous Biomaterials: Anisotropy EffectsWeerts, A.H. et al. | 2003
- 937
-
Modeling Rehydration of Porous Biomaterials: Anisotropy EffectsWeerts, A.H. / Lian, G. / Martin, D. et al. | 2003
- 943
-
Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of EggsDenys, S. / Pieters, J.G. / Dewettinck, K. et al. | 2003
- 943
-
Food Engineering and Physical Properties - Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of EggsDenys, S. et al. | 2003
- 952
-
Food Engineering and Physical Properties - Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field TreatmentsBendicho, S. et al. | 2003
- 952
-
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field TreatmentsBendicho, S. / Barbosa‐Cánovas, G.V. / Martín, O. et al. | 2003
- 958
-
Evolution of Moisture Distribution During Storage in a Composite Food Modelling and SimulationGuillard, V. / Broyart, B. / Bonazzi, C. / Guilbert, S. / Gontard, N. et al. | 2003
- 958
-
Food Engineering and Physical Properties - Evolution of Moisture Distribution During Storage in a Composite Food Modelling and SimulationGuillard, V. et al. | 2003
- 967
-
Food Engineering and Physical Properties - Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound ImagingCho, B.-K. et al. | 2003
- 967
-
Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound ImagingCho, B.‐K. / Irudayaraj, J.M.K. et al. | 2003
- 976
-
Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic PressurePark, S‐J. / Park, H‐W. / Park, J. et al. | 2003
- 976
-
Food Microbiology and Safety - Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic PressurePark, S.-J. et al. | 2003
- 982
-
Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread CrumbFeeherry, F.E. / Doona, C.J. / Taub, I.A. et al. | 2003
- 982
-
Food Microbiology and Safety - Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread CrumbFeeherry, F.E. et al. | 2003
- 988
-
Food Microbiology and Safety - Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. et al. | 2003
- 988
-
Modified Spore Inoculation Method for Thermal‐Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. / Davis, D.R. / Johnson, M.G. / Crandall, P.G. et al. | 2003
- 992
-
Food Microbiology and Safety - Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge SamplesWu, Chih-Chuan et al. | 2003
- 992
-
Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge SamplesWu, Chih‐Chuan / Liu, Cheng‐I / Tsai, Chin‐En / Yeh, Kuang‐Sheng et al. | 2003
- 996
-
A Descriptive Model for the Kinetics of Gas Release in Different Types of PizzasCabo, M.L. / Pastoriza, L. / Rodríguez, J.J. et al. | 2003
- 996
-
Food Microbiology and Safety - A Descriptive Model for the Kinetics of Gas Release in Different Types of PizzasCabo, M.L. et al. | 2003
- 1003
-
Food Microbiology and Safety - Vapor-phase Decontamination of Apples Inoculated with Escherichia coliSapers, G.M. et al. | 2003
- 1003
-
Vapor‐phase Decontamination of Apples Inoculated with Escherichia coliSapers, G.M. / Walker, P.N. / Sites, J.E. / Annous, B.A. / Eblen, D.R. et al. | 2003
- 1008
-
Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh‐Cut LettuceYang, H. / Cheng, Y. / Swem, B.L. / Li, Y. et al. | 2003