Study of Acetylated Food Proteins by Raman Spectroscopy (English)
- New search for: Zhao, Y.
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- New search for: Yuen, S.-N.
- New search for: Phillips, D. L.
- New search for: Zhao, Y.
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JOURNAL OF FOOD SCIENCE -CHICAGO-
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69
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FCT206-FCT213
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2004
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ISSN:
- Article (Journal) / Print
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Title:Study of Acetylated Food Proteins by Raman Spectroscopy
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Contributors:
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69 ; FCT206-FCT213
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:2004-01-01
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Size:FCT206-FCT213
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Table of contents – Volume 69
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.
- 163
-
Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface MethodologyKong, Qing / HE, Guoqing / Chen, Qihe / Chen, Feng et al. | 2004
- 167
-
Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?—A Hypothesis PaperAguilera, J. M. / Michel, M. / Mayor, G. et al. | 2004
- 169
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Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric FieldsLi, S.‐Q. / Zhang, Q.H. et al. | 2004
- 175
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Expression of 2 Lipomyces kononenkoaeα‐Amylase Genes in Selected Whisky Yeast StrainsGrange‐Nel, K. la / Smit, A. / Otero, R.R. Cordero / Lambrechts, M.G. / Willemse, Q. / Van Rensburg, P. / Pretorius, I.S. et al. | 2004
- 182
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Characterization of the Yeast Population Involved in the Production of a Typical Italian BreadVernocchi, P. / Valmorri, S. / Dalai, I. / Torriani, S. / Gianotti, A. / Suzzi, G. / Guerzoni, M. E. / Mastrocola, D. / Gardini, F. et al. | 2004
- 187
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Hamburger Composition and Microwave Heating UniformityRyynänen, S. / Risman, P.O. / Ohlsson, T. et al. | 2004
- 197
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Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)Jeyasekaran, G. / Ganesan, P. / Maheswari, K. / Shakila, R. Jeya / Sukumar, D. et al. | 2004
- 201
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Microbial Safety in Radio‐frequency Processing of Packaged FoodsLuechapattanaporn, K. / Wang, Y. / Wang, J. / Al‐Holy, M. / Kang, D. H. / Tang, J. / Hallberg, L. M. et al. | 2004
- 237
-
Development of an Orange‐flavored Barley β‐Glucan Beverage with Added Whey Protein IsolateTemelli, F. / Bansema, C. / Stobbe, K. et al. | 2004
- 243
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Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)Singh, A. / Hung, Y.‐C. / Phillips, R.D. / Chinnan, M.S. / McWatters, K.H. et al. | 2004
- 250
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Effect of Harvest Maturity on the Sensory Characteristics of Fresh‐cut CantaloupeBeaulieu, J.C. / Ingram, D.A. / Lea, J.M. / Bett‐Garber, K.L. et al. | 2004
- 259
-
Developing a Lexicon for Descriptive Analysis of SoymilksN'Kouka, K. Day / Klein, B.P. / Lee, S.‐Y. et al. | 2004
- 264
-
Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledone moschata)Katsanidis, Eugenios et al. | 2004
- 268
-
Spectroscopic Differentiation and Quantification of Microorganisms in Apple JuiceYu, Chenxu / Irudayaraj, Joseph / Debroy, Chitrita / Schmilovtich, Ze'ev / Mizrach, Amos et al. | 2004
- 273
-
Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares RegressionSchulbach, K.F. / Rouseff, R.L. / Sims, C.A. et al. | 2004
- 278
-
Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi)Oliveria, A.C.M. / O'Keefe, S.F. / Balaban, M. / Sims, C.A. / Portier, K.M. et al. | 2004
- 285
-
Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage ConditionsCorzo, O. / Bracho, N. et al. | 2004
- 290
-
Influence of Maturity at Processing on Quality Attributes of Fresh‐cut Conference PearsSolvia‐Fortuny, R.C. / Alòs‐Saiz, N. / Espachs‐Barroso, A. / Martin‐Belloso, O. et al. | 2004
- 295
-
Natural Antioxidant Effect from Peanut Skins in Honey‐roasted PeanutsNepote, V. / Mestrallet, M.G. / Grosso, N.R. et al. | 2004
- 297
-
Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured LipidAgyare, K.K. / Xiong, Y.L. / Addo, K. / Akoh, C.C. et al. | 2004
- 303
-
A New Method for Characterizing Fiber Formation in Meat Analogs during High‐moisture ExtrusionYao, G. / Liu, K.S. / Hsieh, F. et al. | 2004
- 308
-
Rapid Heating Effects on Gelation of Muscle ProteinsRiemann, A.E. / Lanier, T.C. / Swartzel, K.R. et al. | 2004
- 315
-
Texture Analysis of Taro (Colocasia esculenta L. Schott) Cormels during Storage and CookingSajeev, M. S. / Manikantan, M. R. / Kingsly, A. R. P. / Moorthy, S. N. / Sreekumar, J. et al. | 2004
- 322
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Comparison of Nonenzymatic Browning Kinetics in Spray‐dried and Freeze‐dried Carbohydrate‐based Food Model SystemsMiao, S. / Roos, Y.H. et al. | 2004
- 332
-
Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane ReactorKuo, C.H. / Chen, C.C. / Chiang, B. H. et al. | 2004
- 338
-
Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting SurimiYoon, W.B. / Gunasekaran, S. / Park, J.W. et al. | 2004
- 344
-
Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono‐δ‐LactoneChen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. et al. | 2004
- 351
-
Microencapsulation by Spray Drying of Multiple Emulsions Containing CarotenoidsRodríduez‐Huezo, M.E. / Pedroza‐Islas, R. / Prado‐Barragán, L.A. / Beristain, C.I. / Vernon‐Carter, E.J. et al. | 2004
- 499
-
Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle ProteinsYongsawatdigul, J. / Park, J.W. et al. | 2004
- 506
-
Final Cooked Temperature Effects of Ground Pork on its Ability to React with NitriteSeyfert, M. / Kropf, D. H. / Hunt, M. C. et al. | 2004
- 511
-
Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic ConditionsCheng, M. / McPhee, K.E. / Baik, B.‐K. et al. | 2004
- 519
-
Malonaldehyde‐induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)Tironi, V.A. / Lopez, L.B. / Pellegrino, N. / Añtón, M.C. / Tomás, M.C. et al. | 2004
- 524
-
Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and ScalesFærgestad, E.M. / Tronsmo, K.M. / Aamodt, A. / Bjerke, R / Magnus, E.M. / Dingstad, G. / Baardseth, P. et al. | 2004
- 536
-
Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different VarietiesHackett, M.M. / Lee, J.H. / Francis, D. / Schwartz, S.J. et al. | 2004
- 542
-
Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat ExtractKuroda, M. / Harada, T. et al. | 2004
- 549
-
Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging MaterialsSheung, K.S.M. / Min, S. / Sastry, S.K. et al. | 2004
- 557
-
Flavor Characteristics of Irradiated Apple Cider During Storage: Effect of Packaging Materials and Sorbate AdditionCrook, L.R. / Boylston, T.D. et al. | 2004
- 564
-
Extraction of Anthocyanins and Polyphenolics from Blueberry Processing WasteLee, J. / Wrolstad, R.E. et al. | 2004
- 574
-
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughChung, J. / Lee, J. / Choe, E. et al. | 2004
- 579
-
Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese‐like Systems Made with Sterilized Milk and Cynara cardunculusSilva, S.V. / Malcate, F.X. et al. | 2004
- 2735
-
REPRINTED FROM NOV-DEC 2003 ISSUE: Modeling Wound-induced Respiration of Fresh-cut Carrots (Daucus carota L.)Surjadinata, B.B. et al. | 2004
- 8319
-
S: Sensory and Nutritive Qualities of Food - Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy SauceJeong, S.-Y. et al. | 2004
- C347
-
Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin DiffusionFranssen, L.R. / Rumsey, T.R. / Krochta, J.M. et al. | 2004
- C351
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Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.-J. / McClements, D. J. / Decker, E. A. et al. | 2004
- C351
-
Physical Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part A)Djordjevic, D. / Kim, H.‐J. / McClements, D.J. / Decker, E.A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D. J. / Decker, E. A. et al. | 2004
- C356
-
Oxidative Stability of Whey Protein‐stabilized Oil‐in‐water Emulsions at pH 3: Potential ω‐3 Fatty Acid Delivery Systems (Part B)Djordjevic, D. / McClements, D.J. / Decker, E.A. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and beta-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C363
-
Selective Proteolysis of the Glycinin and β‐Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and TemperatureTsumura, K. / Saito, T. / Kugimiya, W. / Inouye, K. et al. | 2004
- C368
-
Correlation between Moisture and Water Activity of Honeys Harvested in Different YearsCavia, M.M. / Fernáez‐Muiño, M.A. / Huidobro, J.F. / Sancho, M.T. et al. | 2004
- C371
-
Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo (Peumus boldus Molina) LeavesQuezada, N. / Asencio, M. / Del Valle, J.M. / Aguilera, J.M. / Gómez, B. et al. | 2004
- C377
-
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal ExtractsJeong, S.‐M. / Kim, S.‐Y. / Kim, D.‐R. / Nam, K.C. / Ahn, D.U. / Lee, S.‐C. et al. | 2004
- C382
-
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready‐to‐eat Turkey Breast RollZhu, M.J. / Mendonca, A. / Min, B. / Lee, E.J. / Nam, K.C. / Park, K. / Du, M. / Ismail, H.A. / Ahn, D.U. et al. | 2004
- C388
-
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat ProductsPrabhu, G.A. / Doerscher, D.R. / Hull, D.H. et al. | 2004
- C393
-
Optimization of Extraction Conditions for Pollock Skin GelatinHou, P. Z / Regenstein, J.M. et al. | 2004
- C399
-
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced HydrocarbonsChung, H.‐W. / Hong, J.‐H. / Kim, M.‐C. / Marshall, M.R. / Jeong, Y. / Han, S.‐B. et al. | 2004
- C404
-
Foaming and Interfacial Properties of Polymerized Whey Protein IsolateDavis, J.P. / Foegeding, E.A. et al. | 2004
- C411
-
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the DarkLee, J. / Kim, M. / Choe, E. et al. | 2004
- C415
-
Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence DetectionGomis, D.B. / Ferreras, A.I.A. / ÁLvarez, M.D.G. / García, E.A. et al. | 2004
- C419
-
IUFoST Symposium 12: Interaction of Natural Colors with Other Ingredients: Anthocyanin Pigments-Bioactivity and Coloring PropertiesWrolstad, R. E. et al. | 2004
- C419
-
Anthocyanin Pigments—Bioactivity and Coloring PropertiesWrolstad, R.E. et al. | 2004
- C422
-
Chlorophyll as a Color and Functional IngredientHumphrey, A.M. et al. | 2004
- C422
-
IUFoST Symposium 12: • Chlorophyll as a Color and Functional IngredientHumphrey, A. M. et al. | 2004
- C427
-
Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard ReactionSun, Y. / Hayakawa, S. / Izumori, K. et al. | 2004
- C435
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Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. / Ignot, B. L / Razafintsalama, C. / Jaouen, P. / Ourseau, P. B et al. | 2004
- C443
-
Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. / Myojo, Y. / Yoshida, T. / Yoshimura, K. / Hattori, M. et al. | 2004
- C450
-
Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep‐fried Carrot ChipsSulaeman, A. / Giraud, D.W. / Keeler, L. / Taylor, S.L. / Driskell, J.A. et al. | 2004
- C456
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An Analytical Method for Soy Saponins by HPLC/ELSDLin, J. / Wang, C. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. / Brennan, C.S. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L. J. / Brennan, C. S. et al. | 2004
- C468
-
Effect of Calcium Treatment Temperature on Fresh‐cut Cantaloupe Melon during StorageLamikanra, O. / Watson, M.A. et al. | 2004
- C473
-
Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. / DeWitt, C.A. Mireles et al. | 2004
- C480
-
Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. / Di Giacomo, C. / Russo, A. / Acquaviva, R. / Barcellona, M.L. / Vanella, A. et al. | 2004
- C485
-
Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. / Ahn, D.U. et al. | 2004
- C491
-
Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. / Stintzing, F.C. / Carle, R. et al. | 2004
- C585
-
Effect of Gamma‐irradiation on Color, Pungency, and Volatiles of Korean Red Pepper PowderLee, J.H. / Sung, T.H. / Lee, K.T. / Kim, M. R. et al. | 2004
- C593
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Involvement of Volatile Sulfur Compounds in Ionizing Radiation‐induced Off‐odor of Fresh Orange JuiceFan, X. et al. | 2004
- C599
-
Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining AgentLopez‐Toledano, A. / Mayen, M. / Merida, J. / Medina, M. et al. | 2004
- C604
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Denaturation of Tilapia Myosin Fragments by High Hydrostatic PressureKo, W.‐C. / Hwang, J.‐S. / Jao, C.‐L. / Hsu, K.‐C. et al. | 2004
- C608
-
Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified AtmospheresJohn, L. / Cornforth, D. / Carpenter, C.E. / Sorheim, O. / Pettee, B.C. / Whittier, D.R. et al. | 2004
- C615
-
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts HydrolysatesGbogouri, G.A. / Linder, M. / Fanni, J. / Parmentier, M. et al. | 2004
- C623
-
Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate ProductionRickert, D.A. / Meyer, M.A. / Hu, J. / Murphy, P.A. et al. | 2004
- C632
-
Volatile Component Analysis of Commercially Milled Head and Broken RiceMonsoor, M.A. / Proctor, A. et al. | 2004
- C637
-
Characterization of Acid‐soluble Collagen from Pacific Whiting Surimi Processing ByproductsKim, J.‐S. / Park, J. W. et al. | 2004
- C643
-
Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)Montero, P. / Martínez‐Álvarez, O. / Gómez‐Guillén, M.C. et al. | 2004
- C648
-
Purification of Polyphenoloxidase from the Purple‐fleshed Potato (Solanum tuberosum Jasim) and its Secondary StructureJang, J. / Song, K.B. et al. | 2004
- C652
-
Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance BiosensorLu, Y. / Ohshima, T. / Ushio, H. et al. | 2004
- C659
-
Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic PsychrotrophsOuattara, GC / Jeon, IJ / Hart‐Thakur, RA / Schmidt, KA et al. | 2004
- C665
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Classification of Fresh and Frozen‐thawed Fish by Near‐infrared SpectroscopyUddin, M. / Okazaki, E. et al. | 2004
- C669
-
Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash TreatmentsChen, L. / Ingham, B. H. / Ingham, S.C. et al. | 2004
- C677
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Biocatalysis and Biotransformation Producing γ‐DecalactoneNeto, R.S. / Pastore, G.M. / Macedo, G.A. et al. | 2004
- C677
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Biocatalysis and Biotransformation Producing gamma-DecalactoneNeto, R. S. / Pastore, G. M. / Macedo, G. A. et al. | 2004
- C681
-
Mercury and Fatty Acids in Canned Tuna, Salmon, and MackerelShim, S.M. / Dorworth, L.E. / Lasrado, J.A. / Santerre, C.R. et al. | 2004
- C685
-
Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile StageKim, D.‐O. / Padilla‐Zakour, O.I. / Griffiths, P.D. et al. | 2004
- C690
-
Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection AnalysisOliveira, S.M. / Lopes, T.I.M.S. / Rangel, A.O.S.S. et al. | 2004
- C696
-
The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic HeatingCastro, I. / Macedo, B. / Teixeira, J.A. / Vicente, A.A. et al. | 2004
- C702
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Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh SpinachPandrangi, S. / LaBorde, L.F. et al. | 2004
- C708
-
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat LevelsJeong, J.Y. / Lee, E.S. / Paik, H.‐D. / Choi, J.H. / Kim, C.J. et al. | 2004
- C713
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Mutagenicity and Acute Toxicity Evaluation of 2‐DodecylcyclobutanoneGadgil, P. / Smith, J.S. et al. | 2004
- C717
-
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat ExtractsTang, J. / Faustman, C. / Hoagland, T.A. et al. | 2004
- C721
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Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere PackagingSeyfert, M. / Mancini, R.A. / Hunt, M.C. et al. | 2004
- C726
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Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet OxygenHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C733
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Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of SoymilkHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C739
-
Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal FeedKim, S.‐H. / Huang, T.‐S. / Seymour, T.A. / Wei, C.‐I. / Kempf, S.C. / Bridgman, C.R. / Clemens, R.A. / An, H. et al. | 2004
- CRH1
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Globalization and Food SecurityINSTRUP‐ANDERSEN, P. P et al. | 2004
- CRH2
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Plenary Discussion Session 1| 2004
- CRH6
-
Summary Discussion Session| 2004
- CRH8
-
Plant‐Derived Vaccines: A New Approach to International Public HealthARNTZEN, CHARLES J. / AHONEY, RICHARD T. M et al. | 2004
- CRH10
-
Comments on Plant‐Derived Vaccines:GUNDIDZA, MAZURU et al. | 2004
- CRH13
-
Summary of Invited White Paper and Responses to Plant‐Derived Vaccines:TOM, PAMELA / LUND, DARYL et al. | 2004
- CRH16
-
Requirements for Healthy Nutrition: Integrating Food Sustainability, Food Variety, HealthWAHLQVIST AO, M. L. et al. | 2004
- CRH18
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Food Security, Overweight, and Agricultural Research—A View from 2003KENNEDY, E. / SC., D. et al. | 2004
- CRH20
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Ethical and Ethnical Requirements in the Production of Food L. E. GRIVETTIGRIVETTI, L.E. et al. | 2004
- CRH28
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Genetically Modified Food Crops and Their Contribution to Human Nutrition and Food QualityBLANCHFIELD, J. R. et al. | 2004
- crh31
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Creative Fermentation Technology for the FutureLEE, CHERL‐HO et al. | 2004
- crh33
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Comments on Fermentation Technology: Creative Fermentation Technology for the FutureADLER‐NISSEN, JENS et al. | 2004
- crh35
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Summary of Invited Lee Paper and Responses to Fermentation Technology: Creative Fermentation Technology for the FutureTOM, PAMELA et al. | 2004
- CRH37
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Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food ProductionBlum, W. E. H. / Eswaran, H. et al. | 2004
- crh37
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Soils for Sustaining Global Food ProductionBLUM, WINFRIED E.H. / SWARAN, HARIE et al. | 2004
- crh43
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Selection and Use of Postharvest Technologies as a Component of the Food ChainBOURNE, MALCOLM C. et al. | 2004
- crh47
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Agroterrorism: Issues of RealityZINK, DON L. et al. | 2004
- crh48
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Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We NeedAPPLEBAUM, RHONA S. et al. | 2004
- crh50
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Agrosecurity: The Role of the Agricultural Experiment StationsNIPP, TERRY et al. | 2004
- crh55
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Water: The World's Most Precious ResourceBIDLACK, W. R. / WANG, W. / CLEMENS, R. et al. | 2004
- CRH60
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Plenary Discussion Session-Panelist: Joon-Shick Rhee, Korea Advanced Institute of Science and Technology, Daejeon, Korea| 2004
- crh60
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Plenary Discussion SessionRhee, Joon‐Shick et al. | 2004
- crh62
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Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary| 2004
- CRH69
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Consumer Attitudes Toward GMOs: The Ohio ExperienceNAPIER, T. L. / TUCKER, M. / HENRY, C. / WHALEY, S. R. et al. | 2004
- CRH77
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Critical Issues in R&D of Soy Isoflavone‐enriched Foods and Dietary SupplementsUZZAN, M. / ABUZA, T. P. L et al. | 2004
- CRH87
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Symposium 1 Part 3: The Food Chain: Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaOniang o, R. / Allotey, J. / Malaba, S. J. et al. | 2004
- CRH87
-
Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in AfricaONIANG'O, RUTH / ALLOTEY, JOSEPH / MALABA, SERAH J. et al. | 2004
- CRH92
-
The Role of Biotechnology in Modern Food ProductionLEE, CHERL‐HO et al. | 2004
- CRH96
-
Round Tables 1 and 6: Education: Making the Transition to Outcomes-based InstructionHartel, R. W. et al. | 2004
- CRH96
-
Education Making the Transition to Outcomes‐based InstructionARTEL, RICHARD W. H et al. | 2004
- CRH98
-
Trends in Food Science Education in EuropeDUMOULIN, ELISABETH et al. | 2004
- CRH100
-
Shared Graduate Student Education by International NetworkingPURSLOW, PETER et al. | 2004
- CRH102
-
Roundtable 3: Food Waste Management and Value-added Products: Using the Process to Add Value to Heat-treated ProductsTucker, G. S. et al. | 2004
- CRH102
-
Food Waste Management and Value‐added ProductsTUCKER, GARY S. et al. | 2004
- CRH104
-
Management and Utilization of Food Processing WastesHANG, YONG D. et al. | 2004
- CRH107
-
Food Waste Management by Life Cycle Assessment of the Food ChainOHLSSON, THOMAS et al. | 2004
- CRH110
-
Promoting the Development of Value‐added Specialty Foods through University‐based Food Venture CentersPADILLA‐ZAKOUR, OLGA I. et al. | 2004
- CRH113
-
Fluid Flow and Heat Transfer in Air Jet Impingement in Food ProcessingSarkar, A. / Nitin, N. / Karwe, M. V. / Singh, R. P. et al. | 2004
- CRH123
-
Plenary Lecture 6: Emerging Food Technology and World HealthSchneeman, Barbara O. et al. | 2004
- CRH127
-
Plenary Lecture 7: One World For All: International Harmonization of Food RegulationsMansour, Mark et al. | 2004
- CRH127
-
Plenary Lecture 7: One World For All: International Harmonization of Food Regulations-Codex Alimentarius and the Treatment of Foods Derived from Biotechnology as a Case StudyMansour, M. et al. | 2004
- CRH130
-
Symposium 5: Integrated Food Systems for Food Security in a Changing World EnvironmentHulse, Joseph H. et al. | 2004
- CRH130
-
SY 5-1: Integrated Food Systems and the Urbanization of Asia and AfricaHulse, J. H. et al. | 2004
- CRH133
-
SY 5-3: Nestle's Efforts towards Sustainable Agriculture and SAI, the Sustainable Agriculture Initiative of the International Food IndustryJohr, H. et al. | 2004
- CRH136
-
Symposium 6: Biotechnology in Creating Safe and Wholesome FoodsIturriaga, Gabriel et al. | 2004
- CRH136
-
Symposium 6: Biotechnology in Creating Safe and Wholesome Foods-Molecular Approaches to Engineer Stress Tolerance in PlantsIturriaga, G. et al. | 2004
- E205
-
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal ProcessingSila, D.N. / Smout, C. / Vu, T.S. / Hendrickx, M.E. et al. | 2004
- E212
-
Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single‐screw ExtruderWang, L.J. / Ganjyal, G.M. / Jones, D.D. / Weller, C.L. / Hanna, M.A. et al. | 2004
- E224
-
A Turbulent Conjugate Heat-transfer Model for Freezing of Food ProductsHo, S. Y. et al. | 2004
- E224
-
A zTurbulent Conjugate Heat‐transfer Model for Freezing of Food ProductsO, SIMON Y. H et al. | 2004
- E232
-
Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg AlbumenLau, K. / Dickinson, E. et al. | 2004
- E240
-
IUFoST: Symposium 3 Part 2: The Food Chain: Food Processing and Food Safety-Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa-Canovas, G. V. / Juliano, P. et al. | 2004
- E240
-
Adaptation of Classical Processes to New Technical Developments and Quality RequirementsBarbosa‐Cánovas, G.V. / Uliano, P. J et al. | 2004
- E251
-
IUFoST: Symposium 8: Engineering: Solutions to Enhance Food Safety-Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
- E251
-
Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, SmokingTrystram, G. et al. | 2004
- E255
-
Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E255
-
IUFoST: Symposium 8: • Engineering and Enhanced Product Confidence and SafetyDennis, C. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated PotatoesRastogi, N.K. / Raghavarao, K.S.M.S. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of gamma-Irradiated PotatoesRastogi, N. K. / Raghavarao, K. S. M. S. et al. | 2004
- E264
-
Classification of Potato Chips Using Pattern RecognitionEdreschi, F. P / Mery, D. / Mendoza, F. / Aguilera, J.M. et al. | 2004
- E271
-
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible FilmsCoughlan, K. / Shaw, N.B. / Kerry, J.F. / Kerry, J.P. et al. | 2004
- E276
-
Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low‐heat Skim Milk PowderKrasaekoopt, W. / Bhandari, B. / Deeth, H. et al. | 2004
- E281
-
Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. / Yoruk, S. / Balaban, M.O. / Marshall, M.R. et al. | 2004
- E290
-
Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance ImagingMarciani, L. / Wickham, M. / Hills, B.P. / Wright, J. / Bush, D. / Faulks, R. / FILLERY‐TRAVIS, A. / Spiller, R.C. / Gowl, P. A. et al. | 2004
- E344
-
Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-delta-LactoneChen, M.-J. / Chen, K.-N. / Lin, C.-W. et al. | 2004
- E361
-
Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero TemperaturesCalligaris, S. / Manzocco, L. / Conte, L.S. / Nicoli, M.C. et al. | 2004
- E367
-
Model of the Inactivation of Bacterial Spores by Moist Heat and High PressureRodriguez, A.C. / Larkin, J.W. / Dunn, J. / Patazca, E. / Reddy, N.R. / Alvarez‐Medina, M. / Tetzloff, R. / Fleischman, G.J. et al. | 2004
- E374
-
Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein IsolateLuo, Y.K. / Pan, D.D. / Ji, B.P. et al. | 2004
- E379
-
Effect of Ag‐containing Nano‐composite Active Packaging System on Survival of Alicyclobacillus acidoterrestrisNobile, M.A.del / Cannarsi, M. / Altieri, C. / Sinigaglia, M. / Favia, P. / Iacoviello, G. / D'Agostino, R. et al. | 2004
- E384
-
Water Sorption and Plasticization Behavior of Spray‐dried Lactose/Protein MixturesHaque, M.K. / Roos, Y.H. et al. | 2004
- E392
-
Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)Oliveira, A.C.M. / O'Keefe, S.F. / Balaban, M.O. et al. | 2004
- E398
-
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by TransglutaminaseBönisch, M.P. / Lauber, S. / Kulozik, U. et al. | 2004
- E405
-
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum FryingGranda, C. / Moreira, R.G. / Tichy, S.E. et al. | 2004
- E412
-
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of GelsEsturk, O. / Park, J.W. / Thawornchinsombut, S. et al. | 2004
- E417
-
Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty AcidsSkara, T. / Sivertsvik, M. / Birkeland, S. et al. | 2005
- E417
-
Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty AcidsSkåra, T. / Sivertsvik, M. / Birkeland, S. et al. | 2004
- E422
-
Treatment of Grape Juice by Osmotic EvaporationVersari, A. / Ferrarini, R. / Tornielli, G.B. / Parpinello, G.P. / Gostoli, C. / Celotti, E. et al. | 2004
- E433
-
Temperature Profiles within a Double‐pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food ProcessingUzzan, M. / Leinen, K.M. / Labuza, T.P. et al. | 2004
- E441
-
Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous MatricesHsu, C.H. / Chu, Y.F. / Argin‐Soysal, S. / Hahm, T.S. / Lo, Y.M. et al. | 2004
- E449
-
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and PlasticizerMehyar, G.F. / Han, J.H. et al. | 2004
- E455
-
Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum‐Steam‐Vacuum TechnologyHuang, L. et al. | 2004
- E465
-
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil MixturesCarbonell, S. / Hey, M.J. / Mitchell, J.R. / Roberts, C.J. / Hipkiss, J. / Vercauteren, J. et al. | 2004
- E471
-
Application of Image Analysis for Classification of Ripening BananasMendoza, F. / Aguilera, J.M. et al. | 2004
- E478
-
Influence of Chemical Composition on the Isothermal Cocoa Butter CrystallizationFoubert, I. / Vanrolleghem, P.A. / Thas, O. / Dewettinck, K. et al. | 2004
- E488
-
Modeling Flow and Heat Transfer During Freezing of Foods in Forced AirstreamsSarkar, A. / Singh, R.P. et al. | 2004
- E497
-
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation MeasurementsAhmad, M.U. / Tashiro, Y. / Matsukawa, S. / Ogawa, H. et al. | 2004
- E502
-
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food BeveragesBaiano, A. / Marchitelli, V. / Tamagnone, P. / Nobile, M.A. Del et al. | 2004
- E509
-
Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) TuberFu, Y.‐C. / Chen, S. / Lai, Y.‐J. et al. | 2004
- FCT1
-
Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish MeatHSIEH, H. S. / CHAI, T. / CHENG, C. A. / HSIEH, Y. W. / HWANG, D. F. et al. | 2004
- FCT7
-
Effects of Thermal Treatment on Radical‐scavenging Activity of Single and Mixed Polyphenolic CompoundsMURAKAMI, M. / YAMAGUCHI, T. / TAKAMURA, H. / ATOBA, T. M et al. | 2004
- FCT11
-
Immunoassays for Bowman‐Birk and Kunitz Soybean Trypsin Inhibitors in Infant FormulaBRANDON, D. L. / BATES, A. H. / FRIEDMAN, MENDEL et al. | 2004
- FCT16
-
Cooking Enhances the Antioxidant Properties of PolyphosphatesWEILMEIER, D. M. / REGENSTEIN, J. M. et al. | 2004
- FCT24
-
Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar CheeseSALLAMI, L. / KHEADR, E. E. / FLISS, I. / VUILLEMARD, J. C. et al. | 2004
- FCT33
-
Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different TemperaturesLEE, Y. C. / KIM, I. H. / CHANG, J. / RHEE, Y. K. / OH, H. I. / PARK, H. K. et al. | 2004
- FCT39
-
Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage ProcessKIM, S. / PARK, J. / HWANG, I. K. et al. | 2004
- FCT45
-
Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground BeefHUNT, M. C. / MANCINI, R. A. / HACHMEISTER, K. A. / KROPF, D. H. / MERRIMAN, M. / de LDUCA, G. / MILLIKEN, G. et al. | 2004
- FCT53
-
Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron BeamJACZYNSKI, J. / PARK, J. W. et al. | 2004
- FCT58
-
Utilization of β‐Cyclodextrin for Improved Flavor Retention in Thermally Processed FoodsREINECCIUS, T. A. / REINECCIUS, G. A. / PEPPARD, T. L. et al. | 2004
- FCT63
-
Examination of Lipid Fraction Quality of MargarineCAPONIO, F. / GOMES, T. et al. | 2004
- FCT67
-
Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant PropertiesCHAOVANALIKIT, A. / WROLSTAD, R. E. et al. | 2004
- FCT73
-
Anthocyanin and Polyphenolic Composition of Fresh and Processed CherriesCHAOVANALIKIT, A. / WROLSTAD, R. E. et al. | 2004
- fct83
-
Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil OxidationCHUNG, H. J. / COLAKOGLU, A. S. / MIN, D. B. et al. | 2004
- fct89
-
Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred‐tank Batch ReactorLEE, J. H. / KIM, M. R. / KIM, I. H. / KIM, H. / SHIN, J. A. / LEE, K. T. et al. | 2004
- fct96
-
Effect of Processing and Storage on Antioxidant Capacity of HoneyWANG, X. H. / GHELDOF, N. / ENGESETH, N. J. et al. | 2004
- fct102
-
Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake TroutWEILMEIER, D.M. / REGENSTEIN, J.M. et al. | 2004
- fct109
-
Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in SoymilkSURATMAN, L. L. I. / JEON, I. J. / SCHMIDT, K. A. et al. | 2004
- fct114
-
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. et al. | 2004
- fct119
-
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)HORAX, R. / HETTIARACHCHY, N. S. / CHEN, P. / JALALUDDIN, M. et al. | 2004
- fct122
-
Methylmercury Concentrations Found in Wild and Farm‐raised PaddlefishDASGUPTA, S. / ONDERS, R. J. / GUNDERSON, D. T. / MIMS, S. D. et al. | 2004
- fct126
-
Storage Effects on Lipase Activity in Fresh‐cut Cantaloupe MelonLAMIKANRA, O. / WATSON, M. A. et al. | 2004
- fct131
-
Effect of 1‐Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed LettuceTAY, S. L. / PERERA, C. O. et al. | 2004
- fct136
-
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract TreatmentAUBOURG, S. / LUGASI, A. / HÓVÁRI, J. / PIÑEIRO, C. / LEBOVICS, V. / JAKÓCZI, I. et al. | 2004
- fct142
-
Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified AtmospheresSEYFERT, M. / HUNT, M. C. / MANCINI, R. A. / KROPF, D. H. / STRODA, S. L. et al. | 2004
- FCT147
-
Influence of Honey‐containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken BreastSHIN, H. S. / USTUNOL, Z. et al. | 2004
- FCT154
-
Emulsifying Peptides from the Tryptic Hydrolysis of CaseinPANYAM, D. / KILARA, A. et al. | 2004
- FCT164
-
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and AroniaBENVENUTI, S. / PELLATI, F. / MELEGARI, M. / BERTELLI, D. et al. | 2004
- FCT170
-
Potential Application of Hot Rehydration Alone or in Combination with Hydrogen Peroxide to Control Pectin Methylesterase Activity and Microbial Load in Cold‐stored Intermediate‐moisture Sun‐dried FigsDEMIRBÜKER, D. / SIMSEK, S. / YEMENICIOGLU, A. et al. | 2004
- FCT179
-
Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity StainingANJONGSINSIRI, P. B / KENNEY, J. / WICKER, L. et al. | 2004
- FCT184
-
Effect of Selenium on Increasing the Antioxidant Activity of Protein Extracts from a Selenium‐enriched Mushroom Species of the Ganoderma GenusZHAO, L. / ZHAO, G. / HUI, B. / ZHAO, Z. / TONG, J. / HU, X. et al. | 2004
- FCT189
-
Fatty Acid Content and Antioxidant Properties of Cold‐pressed Black Raspberry Seed Oil and MealPARRY, J. / YU, L. et al. | 2004
- FCT194
-
Cooked Chicken Breast Meat Conditions Related to Simulated Pink DefectHOLOWNIA, K. / CHINNAN, M. S. / REYNOLDS, A. E. et al. | 2004
- FCT200
-
Residual Sulfur Metabolites in Isolated Soy Proteins: Sulfite to CysteineBOATRIGHT, W. L. / STINE, J. C. et al. | 2004
- FCT206
-
Study of Acetylated Food Proteins by Raman SpectroscopyHAO, Y. Z / MA, C. Y. / YUEN, S. N. / PHILLIPS, D. L. et al. | 2004
- FCT214
-
Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double PackagingNAM, K. C. / MIN, B. R. / LEE, S. C. / CORDRAY, J. / AHN, D. U. et al. | 2004
- FCT221
-
Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria x ananassa Duch)Lefever, G. / Vieuille, M. / Delage, N. / d Harlingue, A. / de Monteclerc, J. / Bompeix, G. et al. | 2004
- FCT221
-
Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars (Fragaria×ananassa Duch)Lefever, G. / Vieuille, M. / Delage, N. / de Monteclerc, J. / Bompeix, G. et al. | 2004
- FCT227
-
Characterization of Bostrycoidin: An Analytical Analog of ZearalenoneSmith, J. S. / Fotso, J. / Leslie, J. F. / Wu, X. / Vandervelde, D. / Thakur, R. A. et al. | 2004
- FCT233
-
Polyphenolic Composition of Marion and Evergreen BlackberriesSiriwoharn, T. / Wrolstad, R. E. et al. | 2004
- FCT241
-
Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous SolutionYang, R. J. / Li, S. Q. / Zhang, Q. H. et al. | 2004
- FCT249
-
Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal StarchesLai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. et al. | 2004
- FCT257
-
The Effect of Barley beta-Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsSymons, L. J. / Brennan, C. S. et al. | 2004
- FCT257
-
The Effect of Barley β‐Glucan Fiber Fractions on Starch Gelatinization and Pasting CharacteristicsSymons, L. J. / Brennan, C. S. et al. | 2004
- FCT262
-
Preservation of Scallop Adductor Muscle in Oxygenated Artificial SeawaterSeki, N. / Niki, T. / Ishikawa, D. / Kimura, M. / Nozawa, H. et al. | 2004
- FCT268
-
Changes in Volatile Sulfur Compounds in Strawberry Puree during HeatingSchulbach, K. F. / Rouseff, R. L. / Sims, C. A. et al. | 2004
- FCT273
-
Maillard Browning in Ethanolic SolutionShen, S. C. / Wu, J. S. B. et al. | 2004
- FCT280
-
Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil SupplementsLee, J. H. / Melton, S. L. / Waller, J. C. / Saxton, A. M. et al. | 2004
- FCT287
-
Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic ResonanceLai, L. N. / Karim, A. A. / Norziah, M. H. / Seow, C. C. et al. | 2004
- FCT297
-
Extension of the Pre‐rigor Period in Ischemic White Muscle from Yellow‐eye Mullet Aldrichetta forsteri) and New Zealand Snapper (Pagrus auratus) as Affected by Hyperbaric Oxygen TreatmentBlack, S. E. / Jerrett, A. R. / Forster, M. E. et al. | 2004
- FCT303
-
Functional Properties of Improved Glycinin and β‐nglycinin FractionsRickert, D. A. / Johnson, L. A. / Murphy, P. A. et al. | 2004
- FCT312
-
Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature‐abused Indian Anchovy (Stolephorus indicus)Yongsawatdigul, J. / Choi, Y. J. / Udomporn, S. et al. | 2004
- FCT320
-
Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and HistologyFoucat, L. / Taylor, R. G. / Labas, R. / Renou, J. P. et al. | 2004
- FCT328
-
Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline SolubilizationPÉREZ‐MATEOS, M. / Amato, P. M. / Lanier, T. C. et al. | 2004
- FCT334
-
Potential for beta-Cyclodextrin as Partial Fat Replacer in Low-fat FoodsReineccius, T. A. / Reineccius, G. A. / Peppard, T. L. et al. | 2004
- FCT334
-
Potential for β‐Cyclodextrin as Partial Fat Replacer in Low‐fat FoodsReineccius, T. A. / Reineccius, G. A. / Peppard, T. L. et al. | 2004
- FCT342
-
Symposium 1: Allergens, Allergens: The European ApproachCrevel, René et al. | 2004
- FCT345
-
Symposium 1: Allergens • Australia/New Zealand Approach to Food AllergensAbbott, P. et al. | 2004
- FEP1
-
Lipase‐mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic AcidOrtega, J. / LÓpez‐Hernandez, A. / Garcia, H. S. / Hill, C. G. Jr. et al. | 2004
- FEP7
-
Extraction Using Moderate Electric FieldsSENSOY, I. / SASTRY, S.K. et al. | 2004
- FEP14
-
Biodosimetry of Escherichia coli UV Inactivation in Model Juices with Regard to Dose Distribution in Annular UV ReactorsOUTCHMA, T. K / ARISI, B. P et al. | 2004
- FEP23
-
Water Plasticization and Crystallization of Lactose in Spray‐dried Lactose/Protein MixturesHAQUE, MD. KAMRUL / ROOS, Y. H. et al. | 2004
- FEP30
-
Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization ProcessesUAN, D. G / CHENG, M. / WANG, Y. / TANG, J. et al. | 2004
- FEP38
-
A Novel Approach to the Study of Bread Porous Structure: Phase‐contrast X‐Ray MicrotomographyFALCONE, P. M. / BAIANO, A. / ZANINI, F. / MANCINI, L. / TROMBA, G. / MONTANARI, F. / DEL NOBILE, M. A. et al. | 2004
- FEP44
-
Oscillatory Sorption Tests for Determining the Water‐transport Properties of Chitosan‐based Edible FilmsDEL NOBILE, M. A. / BUONOCORE, G. G. / CONTE, A. et al. | 2004
- FEP50
-
Water‐Insoluble, Whey Protein‐ based Microspheres Prepared by an All‐aqueous ProcessROSENBERG, M. / LEE, S. J. et al. | 2004
- fep59
-
Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie‐shaped ObjectNITIN, N. / KARWE, M. V. et al. | 2004
- FEP66
-
Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange ChromatographyTurhan, K. N. / Etzel, M. R. et al. | 2004
- fep66
-
Whey Protein Isolate and α‐Lactalbumin Recovery from Lactic Acid Whey Using Cation‐Exchange ChromatographyTurhan, K. N. / Etzel, M. R. et al. | 2004
- fep71
-
Ohmic Cooking of Processed Meats and its Effects on Product QualityPiette, G. / Buteau, M.L. / de Halleux, D. / Chiu, L. / Raymond, Y. / Ramaswamy, H.S. / Dostie, M. et al. | 2004
- FEP79
-
Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed MeatKARTHIKEYAN, M. / MATHEW, S. / SHAMASUNDAR, B. A. / RAKASH, V. P et al. | 2004
- FEP85
-
A New Approach to Predict the Water‐transport Properties of Multilayer Films Intended for Food‐packaging ApplicationsNOBILE, M. A. DEL / BUONOCORE, G. G. / DAINELLI, D. / NICOLAIS, L. et al. | 2004
- FEP91
-
Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesMARABI, A. / DILAK, C. / SHAH, J. / SAGUY, I. S. et al. | 2004
- FEP97
-
Modeling Rheological Characteristics and Calcium Content of Mozzarella CheeseJOSHI, N. S. / MUTHUKUMARAPPAN, K. / DAVE, R. I. et al. | 2004
- FEP102
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Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)MORENO, J. / BUGUEÑO, G. / VELASCO, V. / PETZOLD, G. / TABILO‐MUNIZAGA, G. et al. | 2004
- FEP107
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Salting and Desalting of Fresh and Frozen‐thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low‐field 1H NMR, and Physicochemical Analytical MethodsERIKSON, U. / VELIYULIN, E. / SINGSTAD, T. E. / AURSAND, M. et al. | 2004
- FEP115
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Studying Oil Absorption in Restructured Potato ChipsOUCHON, P. B / PYLE, D. L. et al. | 2004
- FEP123
-
Viscoelastic Behavior of Refrigerated and Frozen Low-moisture Mozzarella CheeseGraiver, N. G. / Zaritzky, N. E. / Califano, A. N. et al. | 2004
- FEP123
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Viscoelastic Behavior of Refrigerated Frozen Low‐moisture Mozzarella CheeseGRAIVER, N. G. / ZARITZKY, N. E. / CALIFANO, A. N. et al. | 2004
- FEP129
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Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based FilmsUSTUNOL, Z. / MERT, B. et al. | 2004
- FEP134
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Inactivation of Escherichia coli in Apple Juice by Radio Frequency Electric FieldsGeveke, D. J. / Brunkhorst, C. et al. | 2004
- FEP134
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Inactivation of in Apple Juice by Radio Frequency Electric FieldsEVEKE, D. J. G / BRUNKHORST, C. et al. | 2004
- FEP139
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Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono‐δ‐lactoneTay, S. L. / Perera, CO. et al. | 2004
- FEP139
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Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-delta-lactoneTay, S. L. / Perera, C. O. et al. | 2004
- FEP144
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Sensory Preference and Discrimination of Wild‐caught and Cultured Yellow Perch (Perca flavescens)Delwiche, J. F. / Liggett, R. E. et al. | 2004
- FEP144
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Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) FilletsThorarinsdottir, K. A. / Gudmundsdottir, G. / Arason, S. / Thorkelsson, G. / Kristbergsson, K. et al. | 2004
- FEP153
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The Use of High‐pressure Processing in the Production of Queso Fresco CheeseSandra, S. / Stanford, M. A. / Goddik, L. Meunier et al. | 2004
- FEP159
-
Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle ProcessingGuo, G. / Shelton, D. R. / Jackson, D. S. / Parkhurst, A. M. et al. | 2004
- FEP164
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Optimization of Incorporation of Low‐molecular‐weight Cryoprotectants into Intact Fish MuscleGoeller, L. M. / Amato, P. M. / Farkas, B. E. / Green, D. P. / Lanier, T. C. / Kong, C. S. et al. | 2004
- FEP172
-
Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed GuavasPereira, L. M. / Rodrigues, A. C. C. / SARANTÓPOULOS, C. I. G. L. / Junqueira, V. C. A. / Cunha, R. L. / Hubinger, M. D. et al. | 2004
- FEP178
-
Stress Relaxation Test for Monitoring Post Mortem Textural Changes of Ice‐stored Cod (Gadus morhua L)Herrero, A. M. / Heia, K. / Careche, M. et al. | 2004
- FEP183
-
Modeling of the Cod Desalting OperationBarat, J. M. / Rodríguez‐Barona, S. / Andrés, A. / Ibáñez, J. B. et al. | 2004
- FEP190
-
Characterization of Ice Crystals in Pork Muscle Formed by Pressure‐shift Freezing as Compared with Classical Freezing MethodsZhu, S. / le Bail, A. / Ramaswamy, H. S. / Chapleau, N. et al. | 2004
- FEP198
-
Effects of Salt‐curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked SalmonBirkeland, S. / Haarstad, I. / Bjerkeng, B. et al. | 2004
- FMS1
-
Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum StrawTÉLLEZ‐LUIS, S. J. / RAMÍREZ, J. A. / VÁZQUEZ, M. et al. | 2004
- FMS6
-
Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White AsparagusSIMÓN, A. / GONZÓLEZ‐FANDOS, E. / OBAR, V. T et al. | 2004
- FMS13
-
Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat ProductsHELM‐ARCHER, A. A. / KERTH, C. R. / JONES, W. R. / MCCASKEY, T. A. / CONNER, D. E. et al. | 2004
- FMS17
-
Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescensENOMOTO, K. et al. | 2004
- FMS23
-
Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded ApplesOKULL, D. O. / LABORDE, L. F. et al. | 2004
- FMS28
-
The Lactic Acid Bacteria Genome ProjectMILLS, D. A. et al. | 2004
- FMS30
-
A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut FermentationsBREIDT, F. JR. et al. | 2004
- FMS33
-
Olive Fermentation and Processing: Scientific and Technological ChallengesBRENES, M. et al. | 2004
- FMS35
-
Fermentation Microorganisms and Flavor Changes in Fermented FoodsMCFEETERS, R. F. et al. | 2004
- fms39
-
Effect of Sweet Humectants on Stability and Antimicrobial Action of SorbatesGliemmo, M.F. / Campos, C.A. / Gerschenson, L.N. et al. | 2004
- fms45
-
Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate MackerelFukami, K. / Funatsu, Y. / Kawasaki, K. / Watabe, S. et al. | 2004
- fms50
-
Shelf Life of Leafy Vegetables Treated with Natural Essential OilsPonce, A.G. / del Valle, C. / Roura, S.I. et al. | 2004
- FMS57
-
Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing PrebioticsDESAI, A. R. / POWELL, I. B. / SHAH, N. P. et al. | 2004
- FMS61
-
Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant ActivityNEGI, P. S. / JAYAPRAKASHA, G. K. et al. | 2004
- FMS66
-
Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food ApplicationsBURROWES, O. J. / HADJICHARALAMBOUS, C. / DIAMOND, G. / LEE, TUNG‐CHING et al. | 2004
- FMS72
-
Evaluation of Ascorbic Acid as a Quorum‐sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringensNOVAK, J. S. / FRATAMICO, P. M. et al. | 2004
- FMS79
-
Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminaraESWARANANDAM, S. / HETTIARACHCHY, N. S. / JOHNSON, M. G. et al. | 2004
- FMS85
-
An Improved Method for a Hydrophobic Grid‐membrane Filter System to Detect Heat‐injured Foodborne Pathogens in Ground BeefWU, V. C. H. / FUNG, D. Y. C. et al. | 2004
- FMS90
-
Kinetic Parameter Estimation of Time‐temperature Integrators Intended for Use with Packaged Fresh SeafoodENDOZA, T. F. M / WELT, B. A. / OTWELL, S. / TEIXEIRA, A. A. / KRISTONSSON, H. / BALABAN, M. O. et al. | 2004
- FMS97
-
Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground PorkMurphy, R. Y. / Beard, B. L. / Martin, E. M. / Duncan, L. K. / Marcy, J. A. et al. | 2004
- FMS102
-
Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple JuiceCeylan, E. / Fung, D. Y. C. / Sabah, J. R. et al. | 2004
- FMS107
-
Release of Nisin from Methylcellulose‐Hydroxypropyl Methylcellulose Film Formed on Low‐density Polyethylene FilmGrower, J. L. / Cooksey, K. / Getty, K. et al. | 2004
- FMS112
-
Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post‐cook PasteurizationMurphy, R. Y. / Davidson, M. A. / Marcy, J. A. et al. | 2004
- M117
-
Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa SeedsAriefdjohan, M.W. / Nelson, P.E. / Singh, R.K. / Bhunia, A.K. / Balasubramaniam, V.M. / Singh, N. et al. | 2004