Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method (English)
- New search for: McGowan, B. A.
- New search for: Padua, G. W.
- New search for: Lee, S.-Y.
- New search for: McGowan, B. A.
- New search for: Padua, G. W.
- New search for: Lee, S.-Y.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 7
;
S475-S481
;
2005
-
ISSN:
- Article (Journal) / Print
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Title:Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method
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Contributors:
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 7 ; S475-S481
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2005-01-01
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Size:S475-S481
-
ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
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© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 70, 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.
- c423
-
Kinetics of Thiamin Degradation in Solutions under Ambient Storage ConditionsPachapurkar, Darshan / Bell, Leonard N. et al. | 2005
- c427
-
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture DeteriorationEstévez, Mario / Ventanas, Sonia / Cava, Ramón et al. | 2005
- c433
-
Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid‐phase Microextraction (SPME)Jónsdóttir, Rósa / Bragadóttir, Margrét / Arnarson, GudmundurÖRN et al. | 2005
- c441
-
Effect of Gamma‐Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiLee, Jeung Hee / Lee, Ki‐Teak / Kim, Mee Ree et al. | 2005
- c448
-
Protein Structural Changes During Preparation and Storage of SurimiMoosavi‐Nasab, Marzieh / Alli, Inteaz / Ismail, Ashraf A. / Ngadi, Michael O. et al. | 2005
- e409
-
Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit JuiceFan, Xuetong et al. | 2005
- e415
-
Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self‐Organizing MapMarique, Thierry / Pennincx, Stephanie / Kharoubi, Ammar et al. | 2005
- e418
-
Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsBirkeland, Sveinung / Sivertsvik, Morten / NIELSEN, Henrik H. / Skåra, Torstein et al. | 2005
- e425
-
Fracture Analysis of Alginate GelsZhang, Junhua / Daubert, Christopher R. / Foegeding, E. Allen et al. | 2005
- e432
-
Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure‐Induced Filamentous Myosin GelsIwasaki, Tomohito / Washio, Masahiro / Yamamoto, Katsuhiro / Nakamura, Kunio et al. | 2005
- e437
-
A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed TomographyMousavi, Reza / Miri, Taghi / Cox, P.W. / Fryer, Peter J. et al. | 2005
- m317
-
Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase SystemMin, Seacheol / Harris, Linda J. / Krochta, John M. et al. | 2005
- m325
-
Development of Shelf‐stable Intermediate‐moisture Meat Products Using Active Edible ChitosanCoating and IrradiationRao, M. Shobita / Chander, Ramesh / Sharma, Arun et al. | 2005
- m332
-
Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7Min, Seacheol / Harris, Linda J. / Krochta, John M. et al. | 2005
- m339
-
Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low‐Acid Fermented SausagesMarcos, Begonya / Aymerich, Teresa / Garriga, Margarita et al. | 2005
- m345
-
Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless‐steel SurfacesWoodling, Sarah E. / Moraru, Carmen I. et al. | 2005
- m352
-
Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh‐cut ‘Gala’ ApplesFan, Xuetong / Sokorai, Kimberly J. B. / Sommers, Christopher H. / Niemira, Brendan A. / Mattheis, James P. et al. | 2005
- m359
-
Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground BeefOrta‐Ramirez, Alicia / Marks, Bradley P. / Warsow, Christopher R. / Booren, Alden M. / Ryser, Elliot T. et al. | 2005
- m363
-
Effect of Water Activity on Thermal Inactivation of Salmonella in Ground TurkeyCarlson, Tausha R. / Marks, Bradley P. / Booren, Alden M. / Ryser, Elliot T. / Orta‐Ramirez, Alicia et al. | 2005
- m367
-
Sporulation and Heat Resistance of Spores from a Clostridium sp. RKDDixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar / Singh, Lokendra et al. | 2005
- s401
-
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino AcidsLioe, Hanifah N. / Apriyantono, Anton / Takara, Kensaku / Wada, Koji / Yasuda, Masaaki et al. | 2005
- S401
-
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold 1-alpha-Aromatic Amino AcidsLioe, H. N. / Apriyantono, A. / Takara, K. / Wada, K. / Yasuda, M. et al. | 2005
- s406
-
Sensory Evaluation of Butterfat‐Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic AcidKim, Byung Hee / Shewfelt, Robert L. / Lee, Hyoungil / Akoh, Casimir C. et al. | 2005
- s413
-
Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole MilkFrancis, Logan L. / Chambers, Delores H. / Kong, Son Hee / Milliken, George A. / Jeon, Ike J. / Schmidt, Karen A. et al. | 2005
- s419
-
Headspace Gas Chromatography‐Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of WatermarkingOliveira, Alexandra C.M. / Crapo, Charles A. / Himelbloom, Brian / Vorholt, Carey / Hoffert, Jennifer et al. | 2005
- s427
-
Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient ApplicationsCaudle, Alissa D. / Yoon, Youngmo / Drake, MaryAnne et al. | 2005
- s432
-
Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine DistillatesLillo, Marcial Peña Y / Agosin, Eduardo / Belancic, Andrea / Latrille, Eric et al. | 2005
- s442
-
Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine FormulationsCuria, Ana / Aguerrido, Martin / Langohr, Klaus / HOUGH, GUILLERMO et al. | 2005
- s446
-
Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish FormulationsSalvador, Ana / Fiszman, Susana M. / Curia, Ana / Hough, Guillermo et al. | 2005
- s450
-
Composition and Structure of Fat Bloom in Untempered ChocolateKinta, Yasuyoshi / Hatta, Tamao et al. | 2005
- s453
-
Effects of Long‐term Storage on Sensory and Nutritional Quality of Rolled OatsMcEwan, Michael / Ogden, Lynn V. / Pike, Oscar A. et al. | 2005
- s459
-
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling ConditionsZeng, Qing Zhu / Thorarinsdottir, Kristin A. / Olafsdottir, Gudrun et al. | 2005
- s467
-
The Protease‐Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol‐Free DietsMatsumoto, Junichi / Erami, Kazuo / Ogawa, Hiroshi / Doi, Mikiharu / Kishida, Taro / Ebihara, Kiyoshi et al. | 2005
- s475
-
Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time‐Intensity MethodMcGowan, Bridget A. / Padua, Graciela W. / Lee, Soo‐Yeun et al. | 2005
- s482
-
Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’Rivera‐López, Javier / Vázquez‐Ortiz, Francisco A. / Ayala‐Zavala, J. Fernando / Sotelo‐Mundo, Rogerio R. / González‐Aguilar, Gustavo A. et al. | 2005
- s490
-
Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off‐odor Development and Color Darkening of Yellowtail Flesh During Ice StorageSohn, Jeong‐Ho / Taki, Yusuke / Ushio, Hideki / Kohata, Tomoko / Shioya, Itaru / Ohshima, Toshiaki et al. | 2005
- s497
-
Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic RegionsReyes‐Carmona, Josefina / Yousef, Gad G. / Martínez‐Peniche, Ramon A. / Lila, Mary Ann et al. | 2005
- s504
-
Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)Ramcharitar, Anisa / Badrie, Neela / Mattfeldt‐Beman, Mildred / Matsuo, Hisako / Ridley, Charlotte et al. | 2005
-
Author Index| 2005
-
C Food Chemistry and Toxicology - Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)Jónsdóttir, Rósa et al. | 2005
-
E Food Engineering and Physical Properties - Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin GelsIwasaki, Tomohito et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- II: Spanish FormulationsSalvador, Ana et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)Ramcharitar, Anisa et al. | 2005
-
M Food Microbiology and Safety - Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase SystemMin, Seacheol et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole MilkFrancis, Logan L. et al. | 2005
-
C Food Chemistry and Toxicology - Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture DeteriorationEstévez, Mario et al. | 2005
-
M Food Microbiology and Safety - Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible Chitosan Coating and IrradiationRao, M.Shobita et al. | 2005
-
M Food Microbiology and Safety - Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel SurfacesWoodling, Sarah E. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates| 2005
-
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- I: Argentine FormulationsCuria, Ana et al. | 2005
-
M Food Microbiology and Safety - Sporulation and Heat Resistance of Spores from a Clostridium sp. RKDDixit, Aparna et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic AcidKim, Byung Hee et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity MethodMcGowan, Bridget A. et al. | 2005
-
C Food Chemistry and Toxicology - Protein Structural Changes During Preparation and Storage of SurimiMoosavi-Nasab, Marzieh et al. | 2005
-
E Food Engineering and Physical Properties - Fracture Analysis of Alginate GelsZhang, Junhua et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled OatsMcEwan, Michael et al. | 2005
-
S Sensory and Nutritive Qualities of Food - The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free DietsMatsumoto, Junichi et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'Rivera-López, Javier et al. | 2005
-
JFS Masthead| 2005
-
M Food Microbiology and Safety - Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground BeefOrta-Ramirez, Alicia et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of WatermarkingOliveira, Alexandra C.M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient ApplicationsCaudle, Alissa D. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Composition and Structure of Fat Bloom in Untempered ChocolateKinta, Yasuyoshi et al. | 2005
-
E Food Engineering and Physical Properties - A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed TomographyMousavi, Reza et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Umami Taste Enhancement of MSG-NaCl Mixtures by Subthreshold 1-a-Aromatic Amino AcidsLioe, Hanifah N. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic RegionsReyes-Carmona, Josephina et al. | 2005
-
C Food Chemistry and Toxicology - Kinetics of Thiamin Degradation in Solutions under Ambient Storage ConditionsPachapurkar, Darshan et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish KimchiLee, Jeung Hee et al. | 2005
-
E Food Engineering and Physical Properties - Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing MapMarique, Thierry et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice StorageSohn, Jeong-Ho et al. | 2005
-
Industrial Application Briefs| 2005
-
M Food Microbiology and Safety - Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7Min, Seacheol et al. | 2005
-
Subject Index| 2005
-
M Food Microbiology and Safety - Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented SausagesMarcos, Begonya et al. | 2005
-
M Food Microbiology and Safety - Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut 'Gala' ApplesFan, Xuetong et al. | 2005
-
M Food Microbiology and Safety - Effect of Water Activity on Thermal Inactivation of Salmonella in Ground TurkeyCarlson, Tausha R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling ConditionsZeng, Qing Zhu et al. | 2005
-
Page Charge Notice| 2005
-
E Food Engineering and Physical Properties - Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit JuiceFan, Xuetong et al. | 2005
-
E Food Engineering and Physical Properties - Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsBirkeland, Sveinung et al. | 2005