Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films (Unknown language)

in Journal of food science : JFS ; 66 , 6 ; 909
Blackwell , Malden, Mass; 2001

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Table of contents – Volume 66, Issue 6

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

772
Concise Reviews and Hypotheses in Food Science - Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology
Werf, M.J.van der / Schuren, F.H.J. / Bijlsma, S. / Tas, A.C. / Ommen, B.van | 2001
772
Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology
Van Der Werf, M.J. / Schuren, F.H.J. / Bijlsma, S. / Tas, A.C. / Ommen, B. Van | 2001
782
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
Gerrard, J.A. / Fayle, S.E. / Brown, P.A. / Sutton, K.H. / Simmons, L. / Rasiah, I. | 2001
782
Food Chemistry and Toxicology - Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough
Gerrard, J.A. / Fayle, S.E. / Brown, P.A. / Sutton, K.H. / Simmons, L. / Rasiah, I. | 2001
787
A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup
Sivakesava, S. / Irudayaraj, J. | 2001
787
Food Chemistry and Toxicology - A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup
Sivakesava, S. / Irudayaraj, J. | 2001
793
Food Chemistry and Toxicology - Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Park, D.J. / Imm, J.Y. / Ku, K.H. | 2001
793
Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Park, D.J. / Imm, J.Y. / Ku, K.H. | 2001
799
Separation and Characterization of a Porcine‐specific Thermostable Muscle Protein from Cooked Pork
Chen, F.‐C. / Hsieh, Y‐H.P. | 2001
799
Food Chemistry and Toxicology - Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork
Chen, F.-C. / Hsieh, Y.-H.P. | 2001
804
Volatile Flavor Compounds of Sweetened Condensed Milk
Shimoda, M. / Yoshimura, Y. / Yoshimura, T. / Noda, K. / Osajima, Y. | 2001
804
Food Chemistry and Toxicology - Volatile Flavor Compounds of Sweetened Condensed Milk
Shimoda, M. / Yoshimura, Y. / Yoshimura, T. / Noda, K. / Osajima, Y. | 2001
808
Food Chemistry and Toxicology - Aspartame Degradation in Solutions at Various pH Conditions
Pattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. | 2001
808
Aspartame Degradation in Solutions at Various pH Conditions
Pattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. | 2001
810
De‐esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes
Jiang, C.‐M. / Lai, Y.‐J. / Lee, B.‐H. / Chang, W.‐H. / Chang, H.‐M. | 2001
810
Food Chemistry and Toxicology - De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes
Jiang, C.-M. / Lai, Y.-J. / Lee, B.-H. / Chang, W.-H. / Chang, H.-M. | 2001
816
Food Chemistry and Toxicology - Debittering and Hydrolysis of a Tryptic Hydrolysate of b-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2
Bouchier, P.J. / O'Cuinn, G. / Harrington, D. / FitzGerald, R.J. | 2001
816
Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2
Bouchier, P.J. / O'Cuinn, G. / Harrington, D. / FitzGerald, R.J. | 2001
821
Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)
Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. / Kristbergsson, K. | 2001
821
Food Chemistry and Toxicology - Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)
Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. / Kristbergsson, K. | 2001
827
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
Du, M. / Ahn, D.U. | 2001
827
Food Chemistry and Toxicology - Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
Du, M. / Ahn, D.U. | 2001
832
Food Chemistry and Toxicology - Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves
Lopez-Hernández, E. / Ponce-Alquicira, E. / Cruz-Sosa, F. / Guerrero-Legarreta, L. | 2001
832
Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves
López‐Hernández, E. / Ponce‐Alquicira, E. / Cruz‐Sosa, F. / Guerrero‐Legarreta, I. | 2001
838
Food Engineering and Physical Properties - Interactions of k-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Pérez-Mateos, M. / Hurtado, J.L. / Montero, P. / Fernández-Martin, F. | 2001
838
Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels
Pérez‐Mateos, M. / Hurtado, J.L. / Montero, P. / Fernández‐Martín, F. | 2001
844
Food Engineering and Physical Properties - Irradiation as a Pretreatment to Thermal Processing
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. / Smerage, G.H. / Hintenlang, D.E. / Smittle, B.J. | 2001
844
Irradiation as a Pretreatment to Thermal Processing
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. / Smerage, G.H. / Hintenlang, D.E. / Smittle, B.J. | 2001
850
Food Engineering and Physical Properties - Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents
Teberikler, L. / Koseoglu, S. / Akgerman, A. | 2001
850
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solvents
Teberikler, L. / Koseoglu, S. / Akgerman, A. | 2001
856
Food Microbiology and Safety - The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro
Ouwehand, A.C. / Tölkkö, S. / Salminen, S. | 2001
856
The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro
Ouwehand, A.C. / Tölkkö, S. / Salminen, S. | 2001
860
Food Microbiology and Safety - Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach
Pirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. | 2001
860
Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut Spinach
Pirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. | 2001
865
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic Acids
Cagri, A. / Ustunol, Z. / Ryser, E.T. | 2001
865
Food Microbiology and Safety - Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids
Cagri, A. / Ustunol, Z. / Ryser, E.T. | 2001
872
Sensory and Nutritive Qualities of Food - Mealiness in Apples: Towards a Multilingual Consumer Vocabulary
Andani, Z. / Jaeger, S.R. / Wakeling, I. / MacFie, H.J.H. | 2001
872
Mealiness in Apples: Towards a Multilingual Consumer Vocabulary
Andani, Z. / Jaeger, S.R. / Wakeling, I. / MacFie, H.J.H. | 2001
880
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's Milk
Gervilla, R. / Ferragut, V. / Guamis, B. | 2001
880
Sensory and Nutritive Qualities of Food - High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk
Gervilla, R. / Ferragut, V. / Guamis, B. | 2001
886
Sensory and Nutritive Qualities of Food - Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection
Wynveen, E.J. / Bowker, B.C. / Grant, A.L. / Lamkey, J.W. / Fennewald, K.J. / Henson, L. / Gerrard, D.E. | 2001
886
Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection
Wynveen, E.J. / Bowker, B.C. / Grant, A.L. / Lamkey, J.W. / Fennewald, K.J. / Henson, L. / Gerrard, D.E. | 2001
892
Sensory and Nutritive Qualities of Food - Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Sánchez, E.S. / Simal, S. / Femenia, A. / Benedito, J. / Rossello, C. | 2001
892
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Sánchez, E.S. / Simal, S. / Femenia, A. / Benedito, J. / Rosselló, C. | 2001
897
Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
Suknark, K. / Lee, J. / Eitenmiller, R.R. / Phillips, R.D. | 2001
897
Sensory and Nutritive Qualities of Food - Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
Suknark, K. / Lee, J. / Eitenmiller, R.R. / Phillips, R.D. | 2001
903
Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing
O'Connor, C.J. / Fisk, K.J. / Smith, B.G. / Melton, L.D. | 2001
903
Sensory and Nutritive Qualities of Food - Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing
O'Connor, C.J. / Fisk, K.J. / Smith, B.G. / Melton, L.D. | 2001
909
Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Kim, S.-J. / Ustunol, Z. | 2001
909
Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films
Kim, S‐J. / Ustunol, Z. | 2001
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