Effect of Alkali Dipping on Dough and Final Product Quality (English)
- New search for: Yao, N.
- New search for: Owusu-Apenten, R.
- New search for: Zhu, L.
- New search for: Seetharaman, K.
- New search for: Yao, N.
- New search for: Owusu-Apenten, R.
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- New search for: Seetharaman, K.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
71
, 3
;
C209-C215
;
2006
-
ISSN:
- Article (Journal) / Print
-
Title:Effect of Alkali Dipping on Dough and Final Product Quality
-
Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 71, 3 ; C209-C215
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2006-01-01
-
Size:C209-C215
-
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 71, Issue 3
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.
- C109
-
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)Wills, Todd M. / Dewitt, Christina A. Mireles / Sigfusson, Halldor / Bellmer, Danielle et al. | 2006
- C115
-
Sulfite Formation in Isolated Soy ProteinsBoatright, William L / Lei, Qiingxin / Stine, Charles J. et al. | 2006
- C120
-
Utilization of Lactoferrin as an Iron‐Stabilizer for Soybean and Fish OilShiota, Makoto / Uchida, Toshiaki / Oda, Taishi / Kawakami, Hiroshi et al. | 2006
- C124
-
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus MuscleKong, Baohua / Diao, Xinping / Xiong, Youling L. et al. | 2006
- C130
-
Effect of High Dietary Vitamin E on Lipid Stability of Oven‐cooked and Hot‐smoked Trout FilletsJittinandana, Sitima / Kenney, P. Brett / Slider, Susan D. / Hankins, Joseph A. et al. | 2006
- C137
-
Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction ProceduresL'hocine, Lamia / Boye, Joyce Irene / Arcand, Yves et al. | 2006
- C146
-
Volatile Compounds in Fermented and Acid‐hydrolyzed Soy SaucesLee, S.M. / Seo, B.C. / Kim, Young‐Suk et al. | 2006
- C157
-
Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey PowdersSithole, Rhoda / McDaniel, Mina R. / Goddik, Lisbeth Meunier et al. | 2006
- C164
-
Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model RatsKodera, T. / Nio, N. et al. | 2006
- C164
-
Identification of an Angiotensin I‐converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model RatsKodera, Tomohiro / Nio, Noriki et al. | 2006
- C174
-
Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and NisinLi, Bin / Peng, Jinli / Yie, Xiao / Xie, Bijun et al. | 2006
- C179
-
An Aqueous High‐Performance Liquid Chromatographic Procedure for the Determination of 5‐Hydroxymethylfurfural in Honey and Other Sugar‐containing MaterialsRisner, Charles H. / Kiser, Melissa J. / Dube, Michael F. et al. | 2006
- C185
-
A ≥ 100000‐MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L‐CysteineBoatright, William L. / Lu, Guiping et al. | 2006
- C185
-
A >or=100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-CysteineBoatright, W. L. / Lu, G. et al. | 2006
- C190
-
Species Identification and PCR‐RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) ProductsAkasaki, Tetsuya / Yanagimoto, Takashi / Yamakami, Kaoru / Tomonaga, Hirosuke / Sato, Soei et al. | 2006
- C196
-
Identification of Cross‐linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken MyofibrilsOoizumi, Tooru / Xiong, Youling L. et al. | 2006
- C200
-
Effects of Reducing Agent Concentration on Soy Protein Fractionation and FunctionalityDeak, Nicolas A. / Murphy, Patricia A. / Johnson, Lawrence A. et al. | 2006
- C209
-
Effect of Alkali Dipping on Dough and Final Product QualityYao, Ni / Owusu‐Apenten, Richard / Zhu, L. / Seetharaman, Koushik et al. | 2006
- C216
-
Influence of Cooking Rate, Endpoint Temperature, Post‐cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesRyan, Suzanne M. / Seyfert, Mark / Hunt, Melvin C. / Mancini, Richard A. et al. | 2006
- C222
-
Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the DarkChung, Jiesang / Lee, Yoosung / Choe, Eunok et al. | 2006
- C227
-
Frozen Stability of Fish Protein Isolate Under Various Storage ConditionsThawornchinsombut, Supawan / Park, Jae W. et al. | 2006
- C233
-
Effect of Antioxidants and Cooking on Stability of n‐3 Fatty Acids in Fortified Meat ProductsLee, Seok / Hernandez, Pilar / Djordjevic, Darinka / Faraji, Habibollah / Hollender, Ruth / Faustman, Cameron / Decker, Eric A. et al. | 2006
- E119
-
Properties of Chitosan Films as a Function of pH and Solvent TypeKim, Ki Myong / Son, Jeong Hwa / Kim, Sung‐Koo / Weller, Curtis L. / Hanna, Milford A. et al. | 2006
- E125
-
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum PulseMartínez‐Monteagudo, Sergio I. / Salais‐Fierro, Fabiola / Perez‐Carrillo, J.R. / Valdez‐Fragoso, Aurora / Welti‐Chanes, Jorge / Müjica‐Paz, Hugo et al. | 2006
- E125
-
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum PulseMartinez-Monteagudo, S. I. / Salais-Fierro, F. / Perez-Carrillo, J. R. / Valdez-Fragoso, A. / Welti-Chanes, J. / Mujica-Paz, H. et al. | 2006
- E132
-
Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift ProcessingKristinsson, Hordur G. / Ingadottir, Bergros et al. | 2006
- E142
-
Characterization of Apple Juice Foams for Foam‐mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, Narindra / Genovese, Diego B. / Ratti, Cristina et al. | 2006
- E152
-
Whey Protein‐Sucrose Coating Gloss and Integrity Stabilization by Crystallization InhibitorsDangaran, Kirsten L. / Renner‐Nantz, Jody / Krochta, John M. et al. | 2006
- E158
-
Thermorheological Characteristics of Soybean Protein IsolateAhmed, Jasim / Ramaswamy, Hosahalli S. / Alli, Inteaz et al. | 2006
- E164
-
Pasteurization of Beer by a Continuous Dense‐phase CO2 SystemDagan, Gillian F. / Balaban, Murat O. et al. | 2006
- M83
-
Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on LettuceYuk, Hyun‐Gyun / Yoo, Mee‐Young / Yoon, Jae‐Won / Moon, Kwang‐Deog / Marshall, Douglas L. / Oh, Deog‐Hwan et al. | 2006
- M88
-
Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric FieldAmiali, Malek / Ngadi, Michael O. / Smith, James P. / Raghavan, Vijaya G. S. et al. | 2006
- M95
-
The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and StrawberryYuk, Hyun‐Gyun / Bartz, Jerry A. / Schneider, Keith R. et al. | 2006
- M100
-
Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor DetectionZhang, Shuqing / Huang, Tung‐Shi / Bridgman, Roger / Weese, Jean et al. | 2006
- M105
-
Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile BiosynthesisFan, Lihua / Song, Jun / Beaudry, Randolph M. / HILDEBRAND, PAUL D. et al. | 2006
- M110
-
Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High‐pressure Processing at Elevated TemperaturesPatazca, Eduardo / Koutchma, Tatiana / Ramaswamy, Hosahalli S. et al. | 2006
- M117
-
Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and LarvaeSherman, Ronald A. / Goth, Kerstin / Sherman, Julie / Tran, Marie / Ng, David et al. | 2006
- M121
-
Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKDDixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar / Singh, Lokendra et al. | 2006
- R23
-
Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A ReviewO'Bryan, Corliss A. / Crandall, Philip G. / Martin, Elizabeth M. / Griffis, Carl L. / Johnson, Michael G. et al. | 2006
- S193
-
Relationships between Odorant Concentration and Aroma IntensityKamadia, V.V. / Yoon, Youngmo / Schilling, Mark W. / Marshall, Douglas L. et al. | 2006
- S198
-
Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory QualityHajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. / Sharma, Arun / Bandekar, Jayant R. et al. | 2006
- S204
-
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta‘Ananasnaya’) as Affected by Harvest Maturity and StorageFisk, Connie L. / McDaniel, Mina R. / Strik, Bernadine C. / Zhao, Yanyun et al. | 2006
- S211
-
Bitterness of Soy Extracts Containing Isoflavones and SaponinsAldin, Erica / Reitmeier, Heryll Ann / Murphy, Patricia et al. | 2006
- S216
-
Inhibition of Browning on Fresh‐cut Pear Wedges by Natural CompoundsOms‐Oliu, Gemma / Aguiló‐Aguayo, Ingrid / Martín‐Belloso, Olga et al. | 2006
- S225
-
Effect of Microencapsulation of Dietary Oil on Postprandial LipemiaTuomasjukka, Saska / Kallio, Heikki / Forssell, Pirkko et al. | 2006
- S231
-
Angiotensin I‐Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal TractLo, Wendy M.Y. / Farnworth, Edward R. / Li‐Chan, Eunice C.Y. et al. | 2006
- S238
-
Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak ChipsGóamez, Maria Lourdes Morales / Bellido, Benita Benítez / Tesfaye, Wendu / Fernandez, Raquel María Callejón / Valencia, Deboravillano / Fernandez‐Pachón, Maria Soledad / García‐Parrilla, Mariadel Carmen / González, Ana María Troncoso et al. | 2006
- S243
-
Rheological Properties of Tomato‐based Products after Thermal and High‐pressure TreatmentVerlent, Isabel / Hendrickx, Marc / Rovere, Pierpaolo / Moldenaers, Paula / Loey, Ann Van et al. | 2006
- S249
-
Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit PureesLeheska, Jennifer M. / Boyce, Janice / Brooks, J.C. / Hoover, Linda C. / Thompson, Leslie D. / Miller, Mark F. et al. | 2006
- S253
-
Coffee Antioxidant Properties: Effects of Milk Addition and Processing ConditionsDupas, Coralie J. / Marsset‐Baglieri, Agnès C. / Ordonaud, Claire S. / Ducept, Fabrice M. G. / Maillard, Marie‐Noëlle et al. | 2006
- S259
-
The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsBallard, Tameshia S. / Mallikarjunan, Parameswarakumar et al. | 2006
- S265
-
Flavor Fade in Peanuts During Short‐term StorageWilliams, Jodi E / Duncan, Susan E. / Williams, Robert C. / Mallikarjunan, Kumar / Eigel, William N. III / O'Keefe, Sean F. et al. | 2006
- S270
-
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 ^oCRivera, J. R. E. / Stone, M. B. / Stushnoff, C. / Pilon-Smits, E. / Kendall, P. A. et al. | 2006
- S270
-
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°CRivera, Juan R. Esparza / Stone, Martha B. / Stushnoff, Cecil / Pilon‐Smits, Elizabeth / Kendall, Patricia A. et al. | 2006
- S277
-
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy SaucesLioe, Hanifah Nuryani / Takara, Kensaku / Yasuda, Masaaki et al. | 2006
- S284
-
Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and AntioxidantsOlsen, Elisabeth / Veberg, Annette / Vogt, Gjermund / Tomic, Oliver / Kirkhus, Bente / Ekeberg, Dag / Nilsson, Astrid et al. | 2006
- S284
-
Analysis of Early Lipid Oxidation in Salmon Pate with Cod Liver Oil and AntioxidantsOlsen, E. / Veberg, A. / Vogt, G. / Tomic, O. / Kirkhus, B. / Ekeberg, D. / Nilsson, A. et al. | 2006
- S293
-
The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin‐induced Diabetic RatsLee, Syng‐Ook / Chung, Shin‐Kyo / Lee, Io‐Seon et al. | 2006
- S299
-
Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability FilmsRapisarda, Paolo / Caggia, Cinzia / Lanza, Carmela M. / Bellomo, Santina E. / Pannuzzo, Paolo / Restuccia, Cristina et al. | 2006
- S307
-
Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh‐Cut CantaloupeEswaranandam, Satchithanandam / Hettiarachchy, Navam S. / Meullenet, Jean‐Francois et al. | 2006
-
C Food Chemistry and Toxicology - Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish OilShiota, Makoto et al. | 2006
-
M Food Microbiology and Safety - Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKDDixit, Aparna et al. | 2006
-
M Food Microbiology and Safety - Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on LettuceYuk, Hyun-Gyun et al. | 2006
-
C Food Chemistry and Toxicology - Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the DarkChung, Jiesang et al. | 2006
-
C Food Chemistry and Toxicology - Frozen Stability of Fish Protein Isolate Under Various Storage ConditionsThawornchinsombut, Supawan et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic RatsLee, S.-O. et al. | 2006
-
E Food Engineering and Physical Properties - Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum PulseMartinez-Monteagudo, Sergio I. et al. | 2006
-
E Food Engineering and Physical Properties - Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and MethylcelluloseRaharitsifa, Narindra et al. | 2006
-
E Food Engineering and Physical Properties - Thermorheological Characteristics of Soybean Protein IsolateAhmed, J. et al. | 2006
-
E Food Engineering and Physical Properties - Pasteurization of Beer by a Continuous Dense-phase CO2 SystemDagan, Gillian F. et al. | 2006
-
M Food Microbiology and Safety - Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated TemperaturesPatazca, Eduardo et al. | 2006
-
M Food Microbiology and Safety - Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and LarvaeSherman, Ronald A. et al. | 2006
-
C Food Chemistry and Toxicology - Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)Wills, Todd M. et al. | 2006
-
C Food Chemistry and Toxicology - Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken MyofibrilsOoizumi, Tooru et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta 'Ananasnaya') as Affected by Harvest Maturity and StorageFisk, Connie L. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak ChipsGomez, M.L.Morales et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit PureesLeheska, Jennifer M. et al. | 2006
-
Author Index| 2006
-
Page Charge Notice| 2006
-
Industrial Application Briefs| 2006
-
S Sensory and Nutritive Qualitites of Food - Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability FilmsRapisarda, Paolo et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Relationships between Odorant Concentration and Aroma IntensityKamadia, V.V. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal TractLo, Wendy M.Y. et al. | 2006
-
C Food Chemistry and Toxicology - An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar- containing MaterialsRisner, Charles H. et al. | 2006
-
C Food Chemistry and Toxicology - A >= 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-CysteineBoatright, William L. et al. | 2006
-
C Food Chemistry and Toxicology - Effects of Reducing Agent Concentration on Soy Protein Fractionation and FunctionalityDeak, Nicolas A. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 (degree)CRivera, Juan R.Esparza et al. | 2006
-
Subject Index| 2006
-
R Concise Reviews-Hypotheses in Food Science - Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A ReviewO'Bryan, C.A. et al. | 2006
-
C Food Chemistry and Toxicology - Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout FilletsJittinandana, Sitima et al. | 2006
-
C Food Chemistry and Toxicology - Volatile Compounds in Fermented and Acid-hydrolyzed Soy SaucesLee, S.M. et al. | 2006
-
C Food Chemistry and Toxicology - Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model RatsKodera, Tomohiro et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh Cut CantaloupeEswaranandam, S. et al. | 2006
-
M Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric FieldAmiali, Malek et al. | 2006
-
M Food Microbiology and Safety - Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor DetectionZhang, Shuqing et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Coffee Antioxidant Properties: Effects of Milk Addition and Processing ConditionsDupas, Coralie J. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy SaucesLioe, Hanifah Nuryani et al. | 2006
-
C Food Chemistry and Toxicology - Sulfite Formation in Isolated Soy ProteinsBoatright, William L. et al. | 2006
-
C Food Chemistry and Toxicology - Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus MuscleKong, Baohua et al. | 2006
-
C Food Chemistry and Toxicology - Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) ProductsAkasaki, Tetsuya et al. | 2006
-
C Food Chemistry and Toxicology - Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesRyan, Suzanne M. et al. | 2006
-
M Food Microbiology and Safety - The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and StrawberryYuk, Hyun-Gyun et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Inhibition of Browning on Fresh-cut Pear Wedges by Natural CompoundsOms-Oliu, Gemma et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and AntioxidantsOlsen, Elisabeth et al. | 2006
-
JFS Masthead| 2006
-
C Food Chemistry and Toxicology - Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey PowdersSithole, Rhoda et al. | 2006
-
C Food Chemistry and Toxicology - Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and NisinLi, B. et al. | 2006
-
M Food Microbiology and Safety - Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile BiosynthesisFan, Lihua et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Flavor Fade in Peanuts During Short-term StorageWilliams, J.P. et al. | 2006
-
C Food Chemistry and Toxicology - Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction ProceduresL'hocine, Lamia et al. | 2006
-
E Food Engineering and Physical Properties - Properties of Chitosan Films as a Function of pH and Solvent TypeKim, Ki Myong et al. | 2006
-
E Food Engineering and Physical Properties - Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization InhibitorsDangaran, Kirsten L. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Effect of Microencapsulation of Dietary Oil on Postprandial LipemiaTuomasjukka, S. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsBallard, T.S. et al. | 2006
-
Editorial| 2006
-
C Food Chemistry and Toxicology - Effect of Alkali Dipping on Dough and Final Product QualityYao, Ni et al. | 2006
-
C Food Chemistry and Toxicology - Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat ProductsLee, Seok et al. | 2006
-
E Food Engineering and Physical Properties - Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift ProcessingKristinsson, H.G. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory QualityHajare, Sachin N. et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Bitterness of Soy Extracts Containing Isoflavones and SaponinsAldin, Erica et al. | 2006
-
S Sensory and Nutritive Qualitites of Food - Rheological Properties of Tomato-based Products after Thermal and High-pressure TreatmentVerlent, Isabel et al. | 2006