Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread (English)
- New search for: Ziadeh, G.
- New search for: Shadarevian, S.
- New search for: Malek, A.
- New search for: Khalil, J.
- New search for: Haddad, T.
- New search for: Haddad, J.
- New search for: Toufeili, I.
- New search for: Ziadeh, G.
- New search for: Shadarevian, S.
- New search for: Malek, A.
- New search for: Khalil, J.
- New search for: Haddad, T.
- New search for: Haddad, J.
- New search for: Toufeili, I.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 8
;
S548-S552
;
2005
-
ISSN:
- Article (Journal) / Print
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Title:Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread
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Contributors:Ziadeh, G. ( author ) / Shadarevian, S. ( author ) / Malek, A. ( author ) / Khalil, J. ( author ) / Haddad, T. ( author ) / Haddad, J. ( author ) / Toufeili, I. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 8 ; S548-S552
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2005-01-01
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Size:S548-S552
-
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 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 70, Issue 8
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.
- c455
-
Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting ModelHemung, Bung‐Orn / Yongsawatdigul, Jirawat et al. | 2005
- c461
-
Cause and Prevention of Cane Molasses GellingXu, Yichi / Barringer, Sheryl / Alvarez, Valente et al. | 2005
- c465
-
Development of Muscle Thermal Rigorometer and Characterization of Heat‐induced Muscle Shortening of TilapiaSu, Chung‐Wen / Kong, Ming‐Sheng et al. | 2005
- c471
-
Validation of a High‐performance Liquid Chromatography‐Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone‐Enriched SupplementsHubert, Jane / Berger, Monique / Daydé, Jean et al. | 2005
- c478
-
Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)Thanonkaew, Amonrat / Benjakul, Soottawat / Visessanguan, Wonnop / Decker, Eric A. et al. | 2005
- c483
-
Stability of α‐Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed‐Fortified MacaroniHall, Clifford A. III / Manthey, Frank A. / Lee, Robert E. / Niehaus, Mary et al. | 2005
- C483
-
Stability of alpha-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified MacaroniHall, C. A. / Manthey, F. A. / Lee, R. E. / Niehaus, M. et al. | 2005
- c490
-
Recovery and Purification of 10‐oxo‐trans‐8‐decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporusMorawicki, Ruben O. / Beelman, Robert B. / Peterson, Devin et al. | 2005
- c495
-
The Effective Methods in Refolding and Activation of Cathepsin L‐like Soybean Protease D3Kodera, Tomohiro / Asano, Minao / Kawai, Misako / Miwa, Tetsuya / Nio, Noriki et al. | 2005
- c503
-
Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipaseKoblitz, Maria G.B. / Pastore, Glaucia M. et al. | 2005
- c506
-
Non‐destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen‐thawed FishUddin, Musleh / Okazaki, Emiko / Turza, Sandor / Yumiko, Yamashita / Tanaka, Munehiko / Fukuda, Yutaka et al. | 2005
- c511
-
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi ProcessingKim, Jin Soo / Park, Jae W. et al. | 2005
- c517
-
Aroma Active Compounds of BulgogiKo, Hye Sung / Kim, Tae Hwan / Cho, In Hee / Yang, Ji‐Yeon / Kim, Young‐Suk / Lee, Hyong Joo et al. | 2005
- e443
-
Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest TemperaturesCharles, Florence / ANCHEZ, JOSÉ S / Gontard, Nathalie et al. | 2005
- e450
-
An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture ExtrusionRanasinghesagara, Janaka / Hsieh, Fu‐Hung / Yao, Gang et al. | 2005
- e455
-
Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen StorageSathivel, Subramaniam et al. | 2005
- e460
-
Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During ProcessingSamaranayake, Chaminda P. / Sastry, Sudhir K. / Zhang, Howard et al. | 2005
- e466
-
Effect of Heating and Homogenization on the Stability of Coconut Milk EmulsionsTangsuphoom, Nattapol / Coupland, John N. et al. | 2005
- e471
-
Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence ImageryVargas, Angela M. / Kim, Moon S. / Tao, Yang / Lefcourt, Alan M. / Chen, Yud‐Ren / LUO, Yaguang / SONG, Yoonseok / Buchanan, Robert et al. | 2005
- e477
-
Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) FilletsChéret, Romuald / Chapleau, Nicolas / Delbarre‐Ladrat, Christine / Verrez‐Bagnis, Véronique / Lamballerie, Marie de et al. | 2005
- e484
-
Effect of Near‐infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of BreadOlsson, E.E.M. / Trägårdh, A.C. / Ahrné, L.M. et al. | 2005
- e492
-
Production of Cocoa Butter Microcapsules Using an Electrospray ProcessBocanegra, Rodrigo / Gaonkar, Anikumar G. / Barrero, Antonio / Loscertales, Ignacio G. / Pechack, David / Marquez, Manuel et al. | 2005
- e498
-
Components of Vane Yield Stress of Structured Food DispersionsGenovese, Diego B. / Rao, M. Anandha et al. | 2005
- m375
-
Probiotic Strains as Starter Cultures Improve Angiotensin‐converting Enzyme Inhibitory Activity in Soy YogurtDonkor, O.N. / Henriksson, Anders / Vasiljevic, Todor / Shah, Nagendra P. et al. | 2005
- m382
-
Retail Shelf‐Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum PackagingHuang, Nai‐Yun / Ho, Chung‐Ping / McMillin, Kenneth W. et al. | 2005
- m388
-
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating EffectLee, Jeongmin / Hwang, Kwon‐Tack / Chung, Min‐Young / Cho, Dong‐Hyeok / Park, Chang‐Soo et al. | 2005
- r121
-
Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist AttacksScarlatos, Amber / Welt, Bruce A. / Cooper, Brian Y. / Archer, Douglas / DeMarse, Thomas / Chau, Khe V. et al. | 2005
- s509
-
Silicon Content of Italian Mineral Waters and Its Contribution to Daily IntakeGiammarioli, Stefania / Mosca, Maurizio / Sanzini, Elisabetta et al. | 2005
- s513
-
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat ReplacerLaneuville, Sandra I. / Paquin, Paul / Turgeon, Sylvie L. et al. | 2005
- s520
-
Drying Kinetics and β‐Carotene Degradation in Carrot Undergoing Different Drying ProcessesSuvarnakuta, Peamsuk / Devahastin, Sakamon / Mujumdar, Arun S. et al. | 2005
- S520
-
Drying Kinetics and beta-Carotene Degradation in Carrot Undergoing Different Drying ProcessesSuvarnakuta, P. / Devahastin, S. / Mujumdar, A. S. et al. | 2005
- s527
-
Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol‐Fed Rats: Cholesterol‐lowering Action of Fermented Brown RiceHee, Seung / Park, Baek Soojin / Lee, Hyeon Gyu et al. | 2005
- s532
-
Effect of Sensory Characteristics and Non‐sensory Factors on Consumer Liking of Various Canned Tea ProductsCho, Hae‐Young / Chung, Seo‐Jin / Kim, Hee‐Sup / Kim, Kwang‐OK et al. | 2005
- s539
-
Simultaneous Optimization of a Multi‐response System by Desirability Function Analysis of Boondi‐making: A Case StudyRavi, Ramasamy / Susheelamma, N.S. et al. | 2005
- s548
-
Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium‐fortified Pocket‐type Flat BreadZiadeh, Ghada / Shadarevian, Sossy / Malek, Amal / Khalil, Joanna / Haddad, Tharwat / Haddad, John / Toufeili, Imad et al. | 2005
- s553
-
Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice CreamParker, April R. / Penfield, Marjorie P. et al. | 2005
- s558
-
Production of an Isoflavone Concentrate from Red Clover FlowersXu, Lei / Kumar, Ashwani / Lamb, Karen / Layton, Linda et al. | 2005
-
E Food Engineering and Physical Properties - Components of Vane Yield Stress of Structured Food DispersionsGenovese, Diego B. et al. | 2005
-
M Food Microbiology and Safety - Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum PackagingHuang, Nai-Yun et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat BreadZiadeh, Ghada et al. | 2005
-
C Food Chemistry and Toxicology - Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi ProcessingKim, Jin Soo et al. | 2005
-
C Food Chemistry and Toxicology - The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3Kodera, Tomohiro et al. | 2005
-
Page Charge Notice| 2005
-
S Sensory and Nutritive Qualities of Food - Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown RiceBaek, Seung Hee et al. | 2005
-
JFS Masthead| 2005
-
S Sensory and Nutritive Qualities of Food - Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice CreamParker, April R. et al. | 2005
-
C Food Chemistry and Toxicology - Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)Thanonkaew, Amonrat et al. | 2005
-
C Food Chemistry and Toxicology - Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipaseKoblitz, Maria G.B. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea ProductsCho, Hae-Young et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist AttacksScarlatos, Amber et al. | 2005
-
C Food Chemistry and Toxicology - Cause and Prevention of Cane Molasses GellingXu, Yichi et al. | 2005
-
C Food Chemistry and Toxicology - Non-destructive Visible-NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed FishUddin, Musleh et al. | 2005
-
E Food Engineering and Physical Properties - Production of Cocoa Butter Microcapsules Using an Electrospray ProcessBocanegra, Rodrigo et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Drying Kinetics and b-Carotene Degradation in Carrot Undergoing Different Drying ProcessesSuvarnakuta, Peamsuk et al. | 2005
-
Industrial Application Briefs| 2005
-
S Sensory and Nutritive Qualities of Food - Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case StudyRavi, Ramasamy et al. | 2005
-
E Food Engineering and Physical Properties - An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture ExtrusionRanasinghesagara, Janaka et al. | 2005
-
E Food Engineering and Physical Properties - Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen StorageSathivel, Subramaniam et al. | 2005
-
Subject Index| 2005
-
S Sensory and Nutritive Qualities of Food - Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate-Xanthan Gum Complexes as Fat ReplacerLaneuville, Sandra I. et al. | 2005
-
C Food Chemistry and Toxicology - Stability of a-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified MacaroniHall III, Clifford A. et al. | 2005
-
E Food Engineering and Physical Properties - Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest TemperaturesCharles, Florence et al. | 2005
-
E Food Engineering and Physical Properties - Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence ImageryVargas, Angela M. et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of BreadOlsson, E.E.M. et al. | 2005
-
M Food Microbiology and Safety - Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy YogurtDonkor, O.N. et al. | 2005
-
C Food Chemistry and Toxicology - Aroma Active Compounds of BulgogiKo, Hye Sung et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Heating and Homogenization on the Stability of Coconut Milk EmulsionsTangsuphoom, Nattapol et al. | 2005
-
C Food Chemistry and Toxicology - Development of Muscle Thermal Rigorometer and Characterization of Heat-induced Muscle Shortening of TilapiaSu, Chung-Wen et al. | 2005
-
C Food Chemistry and Toxicology - Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporusMorawicki, Ruben O. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Silicon Content of Italian Mineral Waters and Its Contribution to Daily IntakeGiammarioli, Stefania et al. | 2005
-
E Food Engineering and Physical Properties - Pulsed Ohmic Heating -- A Novel Technique for Minimization of Electro-chemical Reactions During ProcessingSamaranayake, Chaminda P. et al. | 2005
-
E Food Engineering and Physical Properties - Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) FilletsChéret, Romuald et al. | 2005
-
M Food Microbiology and Safety - Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating EffectLee, Jeongmin et al. | 2005
-
Author Index| 2005
-
C Food Chemistry and Toxicology - Ca2+ Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting ModelHemung, Bung-Orn et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Production of an Isoflavone Concentrate from Red Clover FlowersXu, Lei et al. | 2005