Food Chemistry and Toxicology - Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds (English)
- New search for: Wright, K.H.
- New search for: Wright, K.H.
- New search for: Pike, O.A.
- New search for: Fairbanks, D.J.
- New search for: Huber, C.S.
In:
Journal of food science
;
67
, 4
; 1383-1387
;
2002
-
ISSN:
- Article (Journal) / Print
-
Title:Food Chemistry and Toxicology - Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds
-
Contributors:
-
Published in:Journal of food science ; 67, 4 ; 1383-1387
-
Publisher:
- New search for: Blackwell
-
Place of publication:Malden, Mass.
-
Publication date:2002
-
ISSN:
-
ZDBID:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 58.34 / 58.34
- Further information on Basic classification
- New search for: 770/5800
-
Keywords:
-
Classification:
-
Source:
Table of contents – Volume 67, Issue 4
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.
- 1278
-
Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or PeriodicityCorradini, M.G. / Engel, R. / Normand, M.D. / Peleg, M. et al. | 2002
- 1278
-
Consice Reviews in Food Science - Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or PeriodicityCorradini, M.G. et al. | 2002
- 1288
-
Comparison of the Stability of Pelargonidin‐based Anthocyanins in Strawberry Juice and ConcentrateGarzón, G.A. / Wrolstad, R.E. et al. | 2002
- 1288
-
Food Chemistry and Toxicology - Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and ConcentrateGarzon, G.A. et al. | 2002
- 1300
-
Inhibition of Oxidative Flavor Changes in Meat by α‐Tocopherol in Combination with Sodium TripolyphosphateVara‐ubol, S. / Bowers, J.A. et al. | 2002
- 1300
-
Food Chemistry and Toxicology - Inhibition of Oxidative Flavor Changes in Meat by a-Tocopherol in Combination with Sodium TripolyphosphateVara-ubol, S. et al. | 2002
- 1308
-
Extraction and Application of Dietary Fiber and Cellulose from Pineapple CoresPrakongpan, T. / Nitithamyong, A. / Luangpituksa, P. et al. | 2002
- 1308
-
Food Chemistry and Toxicology - Extraction and Application of Dietary Fiber and Cellulose from Pineapple CoresPrakongpan, T. et al. | 2002
- 1314
-
Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary ChromatographyChou, S.‐S. / Lin, Y.‐H. / Cheng, C.‐C. / Hwang, D.‐F. et al. | 2002
- 1314
-
Food Chemistry and Toxicology - Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary ChromatographyChou, S.-S. et al. | 2002
- 1319
-
Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)Saito, M. / Kunisaki, N. / Urano, N. / Kimura, S. et al. | 2002
- 1319
-
Food Chemistry and Toxicology - Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)Saito, M. et al. | 2002
- 1323
-
Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color TraitsSammel, L.M. / Hunt, M.C. / Kropf, D.H. / Hachmeister, K.A. / Kastner, C.L. / Johnson, D.E. et al. | 2002
- 1323
-
Food Chemistry and Toxicology - Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color TraitsSammel, L.M. et al. | 2002
- 1331
-
Crystallization Kinetics of Concentrated α,α‐Trehalose and α,α‐Trehalose/Salt Solutions Studied by Low‐resolution 1H‐Pulsed NMRGallo, A. / Buera, M. P. / Herrera, M. L. et al. | 2002
- 1331
-
Food Chemistry and Toxicology - Crystallization Kinetics of Concentrated a,a-Trehalose and a,a-Trehalose-Salt Solutions Studied by Low-resolution 1H-Pulsed NMRGallo, A. et al. | 2002
- 1337
-
Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)Wu, M.C. / Tseng, K.C. / Huang, T.H. / Chang, H.M. et al. | 2002
- 1337
-
Food Chemistry and Toxicology - Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)Wu, M.C. et al. | 2002
- 1341
-
Food Chemistry and Toxicology - Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo- and Holo-a-Lactalbumin Employing Fourier Transform Infrared SpectroscopyHosseini-nia, T. et al. | 2002
- 1341
-
Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared SpectroscopyHosseini‐nia, T. / Ismail, A.A. / Kubow, S. et al. | 2002
- 1348
-
Food Chemistry and Toxicology - Isolation of Anticomplementary Substances from Cucurbita Moschata DuchYang, J.O. et al. | 2002
- 1348
-
Isolation of Anticomplementary Substances from Cucurbita Moschata DuchYang, J.O. / Oh, S.R. / Lee, H.K. / Kim, C.J. / Song, K.B. et al. | 2002
- 1352
-
Food Chemistry and Toxicology - Enantiomer Separation of D-L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional SupplementsBoniglia, C. et al. | 2002
- 1352
-
Enantiomer Separation of D‐L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional SupplementsBoniglia, C. / Carratù, B. / Sanzini, E. et al. | 2002
- 1356
-
Food Chemistry and Toxicology - Effects of Variety and Crop Year on Tocopherols in PecansChun, J. et al. | 2002
- 1356
-
Effects of Variety and Crop Year on Tocopherols in PecansChun, J. / Lee, J. / Ye, L. / Eitenmiller, R.R. et al. | 2002
- 1360
-
Food Chemistry and Toxicology - Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersConforti, F.D. et al. | 2002
- 1360
-
Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell PeppersConforti, F.D. / Zinck, J.B. et al. | 2002
- 1364
-
Food Chemistry and Toxicology - Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefAhn, J. et al. | 2002
- 1364
-
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground BeefAhn, J. / Grün, I.U. / Fernando, L.N. et al. | 2002
- 1370
-
Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationAhn, H. J. / Kim, J. H. / Jo, C. / Lee, C. H. / Byun, M. W. et al. | 2002
- 1370
-
Food Chemistry and Toxicology - Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationAhn, H.J. et al. | 2002
- 1374
-
Sealing and Storage Position Effects on Wine EvolutionMas, A. / Puig, J. / Lladoa, N. / Zamora, F. et al. | 2002
- 1374
-
Food Chemistry and Toxicology - Sealing and Storage Position Effects on Wine EvolutionMas, A. et al. | 2002
- 1379
-
Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and CoolingLuck, P.J. / Lanier, T.C. / Daubert, C.R. / Kwanyuen, P. et al. | 2002
- 1379
-
Food Chemistry and Toxicology - Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and CoolingLuck, P.J. et al. | 2002
- 1383
-
Food Chemistry and Toxicology - Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa SeedsWright, K.H. et al. | 2002
- 1383
-
Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa SeedsWright, K. H. / Pike, O. A. / Fairbanks, D. J. / Huber, C. S. et al. | 2002
- 1388
-
Food Engineering and Physical Properties - Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato StarchMorikawa, K. et al. | 2002
- 1388
-
Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato StarchMorikawa, K. / Nishinari, K. et al. | 2002
- 1393
-
Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by ThermogravimetrySantos, J.C.O. / Dos Santos, I.M.G. / De Souza, A.G. / Prasad, S. / dos Santos, A.V. et al. | 2002
- 1393
-
Food Engineering and Physical Properties - Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by ThermogravimetrySantos, J.C.O. et al. | 2002
- 1399
-
Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible FilmsChoi, W.S. / Han, J.H. et al. | 2002
- 1399
-
Food Engineering and Physical Properties - Film-forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea-Protein-Isolate Edible FilmsChoi, W.S. et al. | 2002
- 1407
-
A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop DataYeow, Y.L. / Perona, P. / Leong, Y.K. et al. | 2002
- 1407
-
Food Engineering and Physical Properties - A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop DataYeow, Y.L. et al. | 2002
- 1412
-
Characterization of Soy Protein Concentrate Produced by Membrane UltrafiltrationRao, A. / Shallo, H.E. / Ericson, A.P. / Thomas, R.L. et al. | 2002
- 1412
-
Food Engineering and Physical Properties - Characterization of Soy Protein Concentrate Produced by Membrane UltrafiltrationRao, A. et al. | 2002
- 1419
-
Moisture Sorption of Amorphous Sugar ProductsNowakowski, C.M. / Hartel, R.W. et al. | 2002
- 1419
-
Food Engineering and Physical Properties - Moisture Sorption of Amorphous Sugar ProductsNowakowski, C.M. et al. | 2002
- 1426
-
Energy Balance of Low Hydrated Starches Transition Under ShearBarron, C. / Valle, G. Della / Colonna, P. / Vergnes, B. et al. | 2002
- 1426
-
Food Engineering and Physical Properties - Energy Balance of Low Hydrated Starches Transition Under ShearBarron, C. et al. | 2002
- 1438
-
Food Engineering and Physical Properties - Water Vapor Uptake by Fat-Free Apple Chips Decreased by EmulsifiersKonopacka, D. et al. | 2002
- 1438
-
Water Vapor Uptake by Fat‐Free Apple Chips Decreased by EmulsifiersKonopacka, D. / Plocharski, W. et al. | 2002
- 1444
-
Food Engineering and Physical Properties - Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize PericarpArámbula, V.G. et al. | 2002
- 1444
-
Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize PericarpArámbula, V.G. / González‐Hernández, J. / Moreno, M.E. / Ordorica, F.C.A. et al. | 2002
- 1449
-
Food Engineering and Physical Properties - Edible Films Prepared from Water Extract of SoybeansCao, Y.M. et al. | 2002
- 1449
-
Edible Films Prepared from Water Extract of SoybeansCao, Y.M. / Chang, K.C. et al. | 2002
- 1455
-
Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí (Pseudoplatystome Coruscans) Using Response Surface MethodologyMedina, J.R. / Garrote, R.L. et al. | 2002
- 1455
-
Food Engineering and Physical Properties - Determining Washing Conditions During the Preparation of Frozen Surimi from Surubi (Pseudoplatystome Coruscans) Using Response Surface MethodologyMedina, J.R. et al. | 2002
- 1462
-
The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)Roth, B. / Moeller, D. / Veland, J.O. / Imsland, A. / Slinde, E. et al. | 2002
- 1462
-
Food Engineering and Physical Properties - The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)Roth, B. et al. | 2002
- 1467
-
Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric FieldsGiner, J. / Ortega, M. / Mesegué, M. / Gimeno, V. / Barbosa‐Cánovas, G.V. / Martín, O. et al. | 2002
- 1467
-
Food Engineering and Physical Properties - Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric FieldsGiner, J. et al. | 2002
- 1473
-
Food Engineering and Physical Properties - Ultrasonic Monitoring of Powder DissolutionSaggin, R. et al. | 2002
- 1473
-
Ultrasonic Monitoring of Powder DissolutionSaggin, R. / Coupland, J.N. et al. | 2002
- 1478
-
Active Treatment of Frying Oil for Enhanced Fry‐lifeBheemreddy, R.M. / Chinnan, M.S. / Pannu, K.S. / Reynolds, A.E. et al. | 2002
- 1478
-
Food Engineering and Physical Properties - Active Treatment of Frying Oil for Enhanced Fry-lifeBheemreddy, R.M. et al. | 2002
- 1486
-
Food Microbiology and Safety - Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on Escherichia coli O157:H7Sunwoo, H.H. et al. | 2002
- 1486
-
Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on Escherichia coli O157:H7Sunwoo, H.H. / Lee, E.N. / Menninen, K. / Suresh, M.R. / Sim, J.S. et al. | 2002
- 1495
-
Food Microbiology and Safety - Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory AnalysesFoley, D.M. et al. | 2002
- 1495
-
Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory AnalysesFoley, D.M. / Pickett, K. / Varon, J. / Lee, J. / Mln, D.B. / Caporaso, R. / Prakash, A. et al. | 2002
- 1502
-
Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. ShermaniiLin, T.Y. / Lin, C.W. / Wang, Y.J. et al. | 2002
- 1502
-
Food Microbiology and Safety - Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. ShermaniiLin, T.Y. et al. | 2002
- 1506
-
Effect of High‐Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific OystersCalik, H. / Morrissey, M.T. / Reno, P.W. / An, H. et al. | 2002
- 1506
-
Food Microbiology and Safety - Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific OystersCalik, H. et al. | 2002
- 1511
-
Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from TofuNo, H.K. / Park, N.Y. / Lee, S.H. / Hwang, H.J. / Meyers, S.P. et al. | 2002
- 1511
-
Food Microbiology and Safety - Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from TofuNo, H.K. et al. | 2002
- 1515
-
Food Microbiology and Safety - Occurrence of Histamine-Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient TemperatureKim, S.H. et al. | 2002
- 1515
-
Occurrence of Histamine‐Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient TemperatureKim, S.H. / Price, R.J. / Morrissey, M.T. / Field, K.G. / Wei, C.I. / An, H. et al. | 2002
- 1522
-
Food Microbiology and Safety - Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage TemperaturesKim, S.H. et al. | 2002
- 1522
-
Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi‐mahi, and Salmon at Various Storage TemperaturesKim, S.H. / Price, R.J. / Morrissey, M.T. / Field, K.G. / Wei, C.I. / An, H. et al. | 2002
- 1530
-
Predicting Consumer Acceptance Ratings of Cracker‐coated and Roasted Peanuts from Descriptive Analysis and Hexanal MeasurementsGrosso, N.R. / Resurreccion, A.V.A. et al. | 2002
- 1530
-
Sensory and Nutritive Qualities of Food - Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal MeasurementsGrosso, N.R. et al. | 2002
- 1538
-
Nonenzymatic Browning and Chemical Changes During Grape Juice StorageBuglione, M. / Lozano, J. et al. | 2002
- 1538
-
Sensory and Nutritive Qualities of Food - Nonenzymatic Browning and Chemical Changes During Grape Juice StorageBuglione, M. et al. | 2002
- 1544
-
Sensory and Nutritive Qualities of Food - Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors MethodologyPiagentini, A.M. et al. | 2002
- 1544
-
Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors MethodologyPiagentini, A.M. / Güemes, D.R. / Pirovani, M.E. et al. | 2002
- 1550
-
Modified Atmosphere Packaging of FennelArtés, F. / Escalona, V.H. / Artés‐Hdez, F. et al. | 2002
- 1550
-
Sensory and Nutritive Qualities of Food - Modified Atmosphere Packaging of FennelArtés, F. et al. | 2002
- 1555
-
Sensory and Nutritive Qualities of Food - Development and Sensory Analysis of a Textured Whey Protein Meatless PattyTaylor, B.J. et al. | 2002
- 1555
-
Development and Sensory Analysis of a Textured Whey Protein Meatless PattyTaylor, B.J. / Walsh, M.K. et al. | 2002
- 1559
-
Sensory and Nutritive Qualities of Food - Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing TreatmentsSanchez-Brambila, G.Y. et al. | 2002
- 1559
-
Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing TreatmentsSanchez‐Brambila, G.Y. / Lyon, B.G. / Huang, Y.W. / Santiago, J.R. Franco / Lyon, C.E. / Gates., K.W. et al. | 2002
- 1564
-
Fortification Spirit, a Contributor to the Aroma Complexity of PortRogerson, F.S.S. / De Freitas, V.A.P. et al. | 2002
- 1564
-
Sensory and Nutritive Qualities of Food - Fortification Spirit, a Contributor to the Aroma Complexity of PortRogerson, F.S.S. et al. | 2002
- 1570
-
Sensory and Nutritive Qualities of Food - Application of Quality Index Method (QIM) Scheme in Shelf-life Study of Farmed Atlantic Salmon (Salmo salar)Sveinsdottir, K. et al. | 2002
- 1570
-
Application of Quality Index Method (QIM) Scheme in Shelf‐life Study of Farmed Atlantic Salmon (Salmo salar)Sveinsdottir, K. / Martinsdottir, E. / Hyldig, G. / Jørgensen, B. / Kristbergsson, K. et al. | 2002
- 1580
-
Sensory and Nutritive Qualities of Food - Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified AtmosphereInsausti, K. et al. | 2002
- 1580
-
Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified AtmosphereInsausti, K. / Beriain, M.J. / Gorraiz, C. / Purroy, A. et al. | 2002
-
JFS Masthead| 2002
-
Industrial Aspects of selected JFS Articles| 2002
-
Author Index| 2002
-
READER SURVEY| 2002