Sensory and Nutritive Qualities of Food - The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding (English)
- New search for: Egli, I.
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In:
Journal of food science
;
67
, 9
; 3484-3488
;
2002
-
ISSN:
- Article (Journal) / Print
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Title:Sensory and Nutritive Qualities of Food - The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding
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Contributors:
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Published in:Journal of food science ; 67, 9 ; 3484-3488
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Publisher:
- New search for: Blackwell
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Place of publication:Malden, Mass.
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Publication date:2002
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ISSN:
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ZDBID:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
- Further information on Basic classification
- New search for: 770/5800
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Keywords:
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Classification:
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Source:
Table of contents – Volume 67, Issue 9
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.
- 3200
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Concise Reviews in Food Science - Public Perceptions of BiotechnologyBlaine, K. et al. | 2002
- 3200
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Public Perceptions of BiotechnologyBlaine, K. / Kamaldeen, S. / Powell, D. et al. | 2002
- 3210
-
Food Chemistry and Toxicology - TVB-N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi-Mahi (Coryphaena hippurus)Antoine, F.R. et al. | 2002
- 3210
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TVB‐N Correlation with Odor Evaluation and Aerobic Plate Count in Mahi‐Mahi (Coryphaena hippurus)Antoine, F.R. / Wei, C.I. / Otwell, W.S. / Sims, C.A. / Littell, R.C. / Hogle, A.D. / Marshall, M.R. et al. | 2002
- 3215
-
Food Chemistry and Toxicology - Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium ChlorideGuo, S.T. et al. | 2002
- 3215
-
Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium ChlorideGuo, S.T. / Tsukamoto, C. / Takahasi, K. / Yagasaki, K. / Nan, Q.X. / Ono, T. et al. | 2002
- 3220
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Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)Alasalvar, C. / Taylor, K.D.A. / ÖKsüz, A. / Shahidi, F. / Alexis, M. et al. | 2002
- 3220
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Food Chemistry and Toxicology - Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)Alasalvar, C. et al. | 2002
- 3227
-
Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon DioxideYoshimura, T. / Furutera, M. / Shimoda, M. / Ishikawa, H. / Miyake, M. / Matsumoto, K. / Osajima, Y. / Hayakawa, I. et al. | 2002
- 3227
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Food Chemistry and Toxicology - Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon DioxideYoshimura, T. et al. | 2002
- 3232
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Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral FormulasGarcía‐Bantos, J.L. / Olano, A. / Corzo, N. et al. | 2002
- 3232
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Food Chemistry and Toxicology - Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral FormulasGarcia-Baños, J.L. et al. | 2002
- 3236
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Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On‐line Determination of CarotenoidsAmbrogi, A. / Cardarelli, D.A. / Eggers, R. et al. | 2002
- 3236
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Food Chemistry and Toxicology - Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On-line Determination of CarotenoidsAmbrogi, A. et al. | 2002
- 3242
-
Food Chemistry and Toxicology - TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and SeasonRey-Mansilla, M. et al. | 2002
- 3242
-
TMAOase Activity of European Hake (Merluccius merluccius) Organs: Influence of Biological Condition and SeasonRey‐Mansilla, M. / Sotelo, C. González / Pérez‐Martín, R.I. et al. | 2002
- 3252
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Effect of Double‐packaging and Acid Combination on the Quality of Irradiated Raw Turkey PattieNam, K.C. / Ahn, D.U. et al. | 2002
- 3252
-
Food Chemistry and Toxicology - Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey PattiesNam, K.C. et al. | 2002
- 3258
-
Food Chemistry and Toxicology - Effect of Endogenous Transglutaminase on Threadfin Bream Surimi GelationYongsawatdigul, J. et al. | 2002
- 3258
-
Effect of Endogenous Transglutaminase on Threadfin Bream Surimi GelationYongsawatdigul, J. / Worratao, A. / Park, J.W. et al. | 2002
- 3264
-
Food Chemistry and Toxicology - Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen StorageVerdini, R.A. et al. | 2002
- 3264
-
Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen StorageVerdini, R.A. / Zorrilla, S.E. / Rubiolo, A.C. et al. | 2002
- 3271
-
Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma TypesReineccius, T.A. / Reineccius, G.A. / Peppard, T.L. et al. | 2002
- 3271
-
Food Chemistry and Toxicology - Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma TypesReineccius, T.A. et al. | 2002
- 3280
-
A Sequential Injection System for the In‐line Digestion and Colorimetric Determination of Phosphorus in MilLima, M.J. Reis / Fernandes, S.M.V. / Rangel, A.O.S.S. et al. | 2002
- 3280
-
Food Chemistry and Toxicology - A Sequential Injection System for the In-line Digestion and Colorimetric Determination of Phosphorus in MilkReis Lima, M.J. et al. | 2002
- 3284
-
Food Chemistry and Toxicology - Influence of Stage of Ripeness on the Enantiomeric distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L.)Ruiz del Castillo, M.L. et al. | 2002
- 3284
-
Influence of Stage of Ripeness on the Enantiomeric Distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L.Del Castillo, M.L. Ruiz / Dobson, G. et al. | 2002
- 3289
-
Food Chemistry and Toxicology - Conformational Role of Xanthan Gum in its Interaction with Guar GumWang, F. et al. | 2002
- 3289
-
Conformational Role of Xanthan Gum in its Interaction with Guar GumWang, F. / Wang, Y.J. / Sun, Z. et al. | 2002
- 3295
-
Food Chemistry and Toxicology - Degradation of Mancozeb and Ethylenethiourea in Apples Due to Postharvest Treatments and ProcessingHwang, E.-S. et al. | 2002
- 3295
-
Degradation of Mancozeb and Ethylenethiourea in Apples Due to Postharvest Treatments and ProcessingHwang, E.‐S. / Cash, J.N. / Zabik, M.J. et al. | 2002
- 3301
-
Food Chemistry and Toxicology - Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic AcidsKröger-Ohlsen, M.V. et al. | 2002
- 3301
-
Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic AcidsKröger‐Ohlsen, M.V. / Trúgvason, T. / Skibsted, L.H. / Michaelsen, K.F. et al. | 2002
- 3304
-
Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur CompoundsShin, H.S. / Rodgers, W.J. / Strasburg, G.M. / Gray, J.I. et al. | 2002
- 3304
-
Food Chemistry and Toxicology - Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur CompoundsShin, H.S. et al. | 2002
- 3309
-
Food Chemistry and Toxicology - Warmed-Over Flavor and Lipid Stability of Beef. Effects of Prior NutritionYang, A. et al. | 2002
- 3309
-
Warmed‐Over Flavor and Lipid Stability of Beef: Effects of Prior NutritionYang, A. / Brewster, M.J. / Beilken, S.L. / Lanari, M.C. / Taylor, D.G. / Tume, R. K. et al. | 2002
- 3314
-
Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during StorageAidos, I. / Lourenclo, S. / Van Der Padt, A. / Luten, J.B. / Boom, R.M. et al. | 2002
- 3314
-
Food Chemistry and Toxicology - Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during StorageAidos, I. et al. | 2002
- 3321
-
Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in CarrotsLo, C.‐M. / Grün, I.U. / Taylor, T.A. / Kramer, H. / Fernando, L.N. et al. | 2002
- 3321
-
Food Chemistry and Toxicology - Blanching Effects on the Chemical Composition and the Cellular Distribution of Pectins in CarrotsLo, C.-M. et al. | 2002
- 3329
-
Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi ProcessingYin, L.‐J. / Lin, H.‐Y. / Jiang, S.‐T. et al. | 2002
- 3329
-
Food Chemistry and Toxicology - Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi ProcessingYin, L.-J. et al. | 2002
- 3335
-
Protein Extraction from Beef Heart using Acid SolubilizationDewitt, C.A. Mireles / Gomez, G. / James, J.M. et al. | 2002
- 3335
-
Food Chemistry and Toxicology - Protein Extraction from Beef Heart using Acid SolubilizationMireles DeWitt, C.A. et al. | 2002
- 3342
-
Evaluation of Starch Noodles Made from Three Typical Chinese Sweet‐potato StarchesChen, Z. / Sagis, L. / Legger, A. / Linssen, J.P.H. / Schols, H.A. / Voragen, A.G.J. et al. | 2002
- 3342
-
Food Chemistry and Toxicology - Evaluation of Starch Noodles Made from Three Typical Chinese Sweet-potato StarchesChen, Z. et al. | 2002
- 3350
-
Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue MaizeZazueta‐Morales, J. / Martinez‐Bustos, F. / Jacobo‐Valenzuela, N. / Ordorica‐Falomir, C. / Paredes‐Lopez, O. et al. | 2002
- 3350
-
Food Engineering and Physical Properties - Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue MaizeZazueta-Morales, J. et al. | 2002
- 3359
-
Food Engineering and Physical Properties - Assessment of the Effect of Fluid-to-particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate FoodsPalazoglu, T.K. et al. | 2002
- 3359
-
Assessment of the Effect of Fluid‐to‐particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate FoodPalazoglu, T.K. / Sandeep, K.P. et al. | 2002
- 3365
-
Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple FruitsMartínez‐Ferrer, M. / Harper, C. / Pérez‐Muntoz, F. / Chaparro, M. et al. | 2002
- 3365
-
Food Engineering and Physical Properties - Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple FruitsMartinez-Ferrer, M. et al. | 2002
- 3372
-
A Rheological Study of Wheat Starch‐Water‐soluble Pentosan Mixtures Under Hydrothermal Gelling ConditionsSantos, D.M.J. / Gama, A.C. / Da Silva, J.A. Lopes et al. | 2002
- 3372
-
Food Engineering and Physical Properties - A Rheological Study of Wheat Starch-Water-soluble Pentosan Mixtures Under Hydrothermal Gelling ConditionsSantos, D.M.J. et al. | 2002
- 3381
-
Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish MuscleChoudhury, G.S. / Jenks, W.G. / Wikswo, J.P. / Bublitz, C.G. et al. | 2002
- 3381
-
Food Engineering and Physical Properties - Effects of Parasite Attributes and Injected Current Parameters on Electromagnetic Detection of Parasites in Fish MuscleChoudhury, G.S. et al. | 2002
- 3388
-
Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized EmulsionsFloury, J. / Desrumaux, A. / Legrand, J. et al. | 2002
- 3388
-
Food Engineering and Physical Properties - Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized EmulsionsFloury, J. et al. | 2002
- 3396
-
Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat‐Starch Extruded MatriMoraru, C.I. / Lee, T.‐C. / Karwe, M.V. / Kokini, J.L. et al. | 2002
- 3396
-
Food Engineering and Physical Properties - Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded MatrixMoraru, C.I. et al. | 2002
- 3402
-
Food Engineering and Physical Properties - Glass Transition, Water, and Glycerol Effects on Sucrose Inversion in Pullulan-Sucrose SystemsKouassi, K. et al. | 2002
- 3402
-
Glass Transition, Water, and Glycerol Effects on Sucrose Inversion in Pullulan‐Sucrose SystemsKouassi, K. / Roos, Y.H. et al. | 2002
- 3408
-
Food Engineering and Physical Properties - Inactivation of Vegetative Bacteria by Rapid Decompression TreatmentNoma, S. et al. | 2002
- 3408
-
Inactivation of Vegetative Bacteria by Rapid Decompression TreatmentNoma, S. / Shimoda, M. / Hayakawa, I. et al. | 2002
- 3412
-
Food Engineering and Physical Properties - Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat FractionMartini, S. et al. | 2002
- 3412
-
Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High‐melting Milk Fat FractionMartini, S. / Puppo, M.C. / Hartel, R.W. / Herrera, M.L. et al. | 2002
- 3419
-
Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk‐fat Fraction Sunflower OilPuppo, M.C. / Martini, S. / Hartel, R.W. / Herrera, M.L et al. | 2002
- 3419
-
Food Engineering and Physical Properties - Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower OilPuppo, M.C. et al. | 2002
- 3428
-
A Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakeiLemay, M.J. / Champagne, C.P. / Gariépy, C. / Saucier, L. et al. | 2002
- 3428
-
Food Microbiology and Safety - A Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakeiLemay, M.J. et al. | 2002
- 3435
-
Food Microbiology and Safety - Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast MeatMurphy, R.Y. et al. | 2002
- 3435
-
Effect of Packaging‐Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast MeatMurphy, R.Y. / Duncan, L.K. / Marcy, J.A. / Berrang, M.E. / Driscoll, K.H. et al. | 2002
- 3442
-
Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato PureeAnese, M. / Falcone, P. / Fogliano, V. / Nicoli, M.C. / Massini, R. et al. | 2002
- 3442
-
Sensory and Nutritive Qualities of Food - Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato PureesAnese, M. et al. | 2002
- 3447
-
Sensory and Nutritive Qualities of Food - Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice ProcessingMikkelsen, B.B. et al. | 2002
- 3447
-
Decomposition and Transformation of Aroma Compounds and Anthocyanins during Black Currant (Ribes nigrum L.) Juice ProcessinMikkelsen, B.B. / Poll, L. et al. | 2002
- 3456
-
Sensory and Nutritive Qualities of Food - Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial DesignMorita, K. et al. | 2002
- 3456
-
Comparing Sensory and Gas Chromatographic Profiles in Aromas of Boiled Squid, Prawn, and Scallop using Full Factorial DesignMorita, K. / Kubota, K. / Aishima, T. et al. | 2002
- 3463
-
Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground BeefKusmider, E.A. / Sebranek, J.G. / Lonergan, S.M. / Honeyman, M.S. et al. | 2002
- 3463
-
Sensory and Nutritive Qualities of Food - Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground BeefKusmider, E.A. et al. | 2002
- 3469
-
Consumer Discrimination of Rancidity in Pork Loin Chops and Pork SausagesBryhni, E.A. / Hunt, M.C. / Ofstad, R. et al. | 2002
- 3469
-
Sensory and Nutritive Qualities of Food - Consumer Discrimination of Rancidity in Pork Loin Chops and Pork SausagesBryhni, E.A. et al. | 2002
- 3476
-
Sensory and Physicochemical Quality of‘Reduced Sodium’Hot Sauces from‘Dwarf Golden Apples (Spondias cytherea): Effects of Brining and DebriningKaterson, A. / Badrie, N. et al. | 2002
- 3476
-
Sensory and Nutritive Qualities of Food - Sensory and Physicochemical Quality of 'Reduced Sodium' Hot Sauces from 'Dwarf' Golden Apples (Spondias cytherea): Effects of Brining and DebriningKaterson, A. et al. | 2002
- 3484
-
Sensory and Nutritive Qualities of Food - The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary FeedingEgli, I. et al. | 2002
- 3484
-
The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary FeedinEgli, I. / Davidsson, L. / Juillerat, M.A. / Barclay, D. / Hurrell, R.F. et al. | 2002
- 3489
-
Sensory and Nutritive Qualities of Food - Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to AstringencyKaneda, H. et al. | 2002
- 3489
-
Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to AstringencyKaneda, H. / Watari, J. / Takashio, M. / Okahata, Y. et al. | 2002
- 3493
-
Sensory and Nutritive Qualities of Food - Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere PackagingJayasingh, P. et al. | 2002
- 3493
-
Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere PackagingJayasingh, P. / Cornforth, D.P. / Brennand, C.P. / Carpenter, C.E. / Whittier, D.R. et al. | 2002
- 3497
-
Influence of Health Attitudes on the Acceptability of Cranberry JuicGhazanfar, S. / Camire, M.E. et al. | 2002
- 3497
-
Sensory and Nutritive Qualities of Food - Influence of Health Attitudes on the Acceptability of Cranberry JuiceGhazanfar, S. et al. | 2002
- 3502
-
Sensory and Nutritive Qualities of Food - Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured MeatsTsao, C.-Y. et al. | 2002
- 3502
-
Use of Soy Protein and Microbial Transglutaminase as a Binder in Low‐sodium Restructured MeatsTsao, C.‐Y. / Kao, Y.‐C. / Hsieh, J.‐F. / Jiang, S.‐T. et al. | 2002
- 3507
-
Annual Indexes - Annual Subject Index| 2002
- 3545
-
Annual Indexes - Annual Author Index| 2002
- 3550
-
Annual Indexes - Annual Reviewer Index| 2002
-
Reader Survey| 2002
-
JFS Masthead| 2002
-
Author Index| 2002