Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) (English)
- New search for: Tironi, V. A.
- New search for: Lopez, L. B.
- New search for: Pellegrino, N.
- New search for: Anon, M. C.
- New search for: Tomas, M. C.
- New search for: Tironi, V. A.
- New search for: Lopez, L. B.
- New search for: Pellegrino, N.
- New search for: Anon, M. C.
- New search for: Tomas, M. C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 7
;
C519-C523
;
2004
-
ISSN:
- Article (Journal) / Print
-
Title:Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)
-
Contributors:Tironi, V. A. ( author ) / Lopez, L. B. ( author ) / Pellegrino, N. ( author ) / Anon, M. C. ( author ) / Tomas, M. C. ( author )
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 7 ; C519-C523
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2004-01-01
-
Size:C519-C523
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 69, Issue 7
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
-
Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric FieldsLi, S.‐Q. / Zhang, Q.H. et al. | 2004
- 175
-
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
-
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
-
Hamburger Composition and Microwave Heating UniformityRyynänen, S. / Risman, P.O. / Ohlsson, T. et al. | 2004
- 197
-
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
-
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
-
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
-
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
-
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
- 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
- M175
-
Expression of 2 Lipomyces kononenkoae alpha-Amylase Genes in Selected Whisky Yeast Strainsla Grange-Nel, K. / Smit, A. / Otero, R. R. C. / Lambrechts, M. G. / Willemse, Q. / van Rensburg, P. / Pretorius, I. S. et al. | 2004
- S237
-
Development of an Orange-flavored Barley beta-Glucan Beverage with Added Whey Protein IsolateTemelli, F. / Bansema, C. / Stobbe, K. et al. | 2004
-
JFS Masthead| 2004
-
C Food Chemistry and Toxicology - Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculusSilva, S.V. et al. | 2004
-
E Food Engineering and Physical Properties - Microencapsulation by Spray Drying of Multiple Emulsions Containing CarotenoidsRodríguez-Huezo, M.E. et al. | 2004
-
M Food Microbiology and Safety - Expression of 2 Lipomyces kononenkoae a-Amylase Genes in Selected Whisky Yeast StrainsGrange-Nel, K.la et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut CantaloupeBeaulieu, J.C. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Natural Antioxidant Effect from Peanut Skins in Honey-roasted PeanutsNepote, V. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and ScalesFoergestad, E.M. et al. | 2004
-
M Food Microbiology and Safety - Microbial Safety in Radio-frequency Processing of Packaged FoodsLuechapattanaporn, K. et al. | 2004
-
M Food Microbiology and Safety - Inactivation of E. coil 8739 in Enriched Soymilk Using Pulsed Electric FieldsLi, S.-Q. et al. | 2004
-
M Food Microbiology and Safety - Characterization of the Yeast Population Involved in the Production of a Typical Italian BreadVernacchi, P. et al. | 2004
-
E Food Engineering and Physical Properties - Rapid Heating Effects on Gelation of Muscle ProteinsRiemann, A.E. et al. | 2004
-
E Food Engineering and Physical Properties - Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-d-LactoneChen, M.-J. et al. | 2004
-
C Food Chemistry and Toxicology - Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughChung, J. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Spectroscopic Differentiation and Quantification of Microorganisms in Apple JuiceYu, C. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage ConditionsCorzo, O. et al. | 2004
-
C Food Chemistry and Toxicology - Extraction of Anthocyanins and Polyphenolics from Blueberry- processing WasteLee, J. et al. | 2004
-
E Food Engineering and Physical Properties - A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture ExtrusionYao, G. et al. | 2004
-
M Food Microbiology and Safety - Hamburger Composition and Microwave Heating UniformityRyynänen, S. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Relating Descriptive Sensory Analysis to Gas Chromatography- Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares RegressionSchulbach, K.F. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid? -- A Hypothesis PaperAguilera, J.M. et al. | 2004
-
C Food Chemistry and Toxicology - Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging MaterialsSheung, K.S.M. et al. | 2004
-
C Food Chemistry and Toxicology - Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different VarietiesHackett, M.M. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Development of an Orange-flavored Barley b-Glucan Beverage with Added Whey Protein IsolateTemelli, F. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)Singh, A. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi)Oliveira, A.C.M. et al. | 2004
-
E Food Engineering and Physical Properties - Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured LipidAgyare, K.K. et al. | 2004
-
M Food Microbiology and Safety - Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)Jeyasekaran, G. et al. | 2004
-
Author Index| 2004
-
C Food Chemistry and Toxicology - Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic ConditionsCheng, M. et al. | 2004
-
C Food Chemistry and Toxicology - Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)Tironi, V.A. et al. | 2004
-
E Food Engineering and Physical Properties - Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane ReactorKuo, C.H. et al. | 2004
-
Subject Index| 2004
-
C Food Chemistry and Toxicology - Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rackfish Muscle ProteinsYongsawatdigul, J. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Developing a Lexicon for Descriptive Analysis of SoymilksN'Kouka, K.Day et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledotie moschata)Katsanidis, E. et al. | 2004
-
Page Charge Notice| 2004
-
C Food Chemistry and Toxicology - Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat ExtractKuroda, M. et al. | 2004
-
E Food Engineering and Physical Properties - Texture Analysis of Taro (Colocasia esculenta L. Schott) Cormels during Storage and CookingSajeev, M.S. et al. | 2004
-
E Food Engineering and Physical Properties - Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting SurimiYoon, W.B. et al. | 2004
-
M Food Microbiology and Safety - Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface MethodologyKong, Q. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference PearsSoliva-Fortuny, R.C. et al. | 2004
-
C Food Chemistry and Toxicology - Flavor Characteristics of Irradiated Apple Cider during Storage: Effect of Packaging Materials and Sorbate AdditionCrook, L.R. et al. | 2004
-
Industrial Application Briefs| 2004
-
C Food Chemistry and Toxicology - Final Cooked Temperature Effects of Ground Pork on its Ability to React with NitriteSeyfort, M. et al. | 2004
-
E Food Engineering and Physical Properties - Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model SystemsMiao, S. et al. | 2004