Food Engineering and Physical Properties - Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials (English)
- New search for: Kagami, Y.
- New search for: Kagami, Y.
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- New search for: Matsumura, Y.
In:
Journal of food science
;
68
, 7
; 2248-2255
;
2003
-
ISSN:
- Article (Journal) / Print
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Title:Food Engineering and Physical Properties - Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials
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Contributors:
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Published in:Journal of food science ; 68, 7 ; 2248-2255
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Publisher:
- New search for: Blackwell
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Place of publication:Malden, Mass.
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Publication date:2003
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ISSN:
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ZDBID:
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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 68, Issue 7
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.
- 2158
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Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass SpectrometryDronen, D.M. / Reineccius, G.A. et al. | 2003
- 2158
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Hypothesis Paper - Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass SpectrometryDronen, D.M. et al. | 2003
- 2164
-
Food Chemistry and Toxicology - Characterization and Functionality of Frozen Muscle Protein in Volador (Illex coindetii, Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa)Ruiz-Capillas, C. et al. | 2003
- 2164
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Characterization and Functionality of Frozen Muscle Protein in Volador (Illexcoindetii), Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa)Ruiz‐Capillas, C. / Moral, A. / Morales, J. / Montero, P. et al. | 2003
- 2169
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Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative StorageLee, H. / Kizito, S.A. / Weese, S.J. / Craig‐Schmidt, M.C. / Lee, Y. / Wei, C.‐I. / An, H. et al. | 2003
- 2169
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Food Chemistry and Toxicology - Analysis of Headspace Volatile and Oxidized Volatile ompounds in DHA-enriched Fish Oil on Accelerated Oxidative StorageLee, H. et al. | 2003
- 2178
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Food Chemistry and Toxicology - Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid ShrimpBenner Jr, R.A. et al. | 2003
- 2178
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Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid ShrimpBenner, R.A. Jr. / Staruszkiewicz, W.F. / Rogers, P.L. / Otwell, W.S. et al. | 2003
- 2186
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Effect of Solid Content and Lipid Content of Whey Protein Isolate‐Beeswax Edible Coatings on Color Change of Fresh‐cut ApplesPerez‐Gago, M.B. / Serra, M. / Alonso, M. / Mateos, M. / Río, M.A. Del et al. | 2003
- 2186
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Food Chemistry and Toxicology - Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut ApplesPerez-Gago, M.B. et al. | 2003
- 2192
-
Food Chemistry and Toxicology - Measurements of dD and d18O Stable Isotope Ratios in MilkLin, G.P. et al. | 2003
- 2192
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Measurements of δD and δ18O Stable Isotope Ratios in MilkLin, G.P. / Rau, Y.H. / Chen, Y.F. / Chou, C.C. / Fu, W.G. et al. | 2003
- 2196
-
Food Chemistry and Toxicology - Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct HydrolysatesSathivel, S. et al. | 2003
- 2196
-
Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct HydrolysatesSathivel, S. / Bechtel, P.J. / Babbitt, J. / Smiley, S. / Crapo, C. / Reppond, K.D. / Prinyawiwatkul, W. et al. | 2003
- 2201
-
Food Chemistry and Toxicology - Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves CharacteristicsAarnodt, A. et al. | 2003
- 2201
-
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves CharacteristicsAamodt, A. / Magnus, E.M. / FÆRGESTAD, E.M. et al. | 2003
- 2211
-
Effect of Peanut Butter Manufacture on Vitamin EChun, J. / Ye, L. / Lee, J. / Eitenmiller, R.R. et al. | 2003
- 2211
-
Food Chemistry and Toxicology - Effect of Peanut Butter Manufacture on Vitamin EChun, J. et al. | 2003
- 2215
-
Effect of Disulfide Bond Reduction on Bovine Serum Albumin‐Stabilized Emulsion Gel Formed by Microbial TransglutaminaseKang, Y.N. / Kim, H. / Shin, W.‐S. / Woo, G. / Moon, T.W. et al. | 2003
- 2215
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Food Chemistry and Toxicology - Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial TransglutaminaseKang, Y.N. et al. | 2003
- 2221
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Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic AcidAhn, H.J. / Kim, J.H. / Yook, H.S. / Byun, M.W. et al. | 2003
- 2221
-
Food Chemistry and Toxicology - Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic AcidAhn, H.J. et al. | 2003
- 2225
-
Food Chemistry and Toxicology - An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat TreatmentUkai, M. et al. | 2003
- 2225
-
An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat TreatmentUkai, M. / Shimoyama, Y. et al. | 2003
- 2232
-
Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and StarchMartins, R.C. / Silva, C.L.M. et al. | 2003
- 2232
-
Food Engineering and Physical Properties - Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and StarchMartins, R.C. et al. | 2003
- 2238
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Microscopic Structure of Opalescent and Nonopalescent PecansWakeling, L.T. / Mason, R.L. / D'Arcy, B.R. / Caffin, N.A. / Gowanlock, D. et al. | 2003
- 2238
-
Food Engineering and Physical Properties - Microscopic Structure of Opalescent and Nonopalescent PecansWakeling, L.T. et al. | 2003
- 2243
-
A Noncontact Ultrasound Approach for Mechanical Property Determination of CheesesCho, B.‐K. / Irudayaraj, J.M.K. et al. | 2003
- 2243
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Food Engineering and Physical Properties - A Noncontact Ultrasound Approach for Mechanical Property Determination of CheesesCho, B.-K. et al. | 2003
- 2248
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Food Engineering and Physical Properties - Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall MaterialsKagami, Y. et al. | 2003
- 2248
-
Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall MaterialsKagami, Y. / Sugimura, S. / Fujishima, N. / Matsuda, K. / Kometani, T. / Matsumura, Y. et al. | 2003
- 2256
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Food Engineering and Physical Properties - Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile CompoundsSoottitantawat, A. et al. | 2003
- 2256
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Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile CompoundsSoottitantawat, A. / Yoshii, H. / Furuta, T. / Ohkawara, M. / Linko, P. et al. | 2003
- 2263
-
Food Engineering and Physical Properties - Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural NetworkMarique, T. et al. | 2003
- 2263
-
Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural NetworkMarique, T. / Kharoubi, A. / Bauffe, P. / Ducattillon, C. et al. | 2003
- 2267
-
Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical StudyGuillard, V. / Broyart, B. / Bonazzi, C. / Guilbert, S. / Gontard, N. et al. | 2003
- 2267
-
Food Engineering and Physical Properties - Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical StudyGuillard, V. et al. | 2003
- 2278
-
Food Engineering and Physical Properties - Soy Protein Concentrates by UltrafiltrationKrishna Kumar, N.S. et al. | 2003
- 2278
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Soy Protein Concentrates by UltrafiltrationKumar, N.S. Krishna / Yea, M.K. / Cheryan, M. et al. | 2003
- 2284
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Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH AdjustmentQuinn, G. / Monahan, F.J. / O'Riordan, E.D. / O'SUllivan, M. / Longares, A. et al. | 2003
- 2284
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Food Engineering and Physical Properties - Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH AdjustmentQuinn, G. et al. | 2003
- 2289
-
Food Engineering and Physical Properties - Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella CheeseJoshi, N.S. et al. | 2003
- 2289
-
Effect of Calcium on Physicochemical Properties of Fat‐free Mozzarella CheeseJoshi, N.S. / Muthukumarappan, K. / Dave, R.I. et al. | 2003
- 2295
-
Food Engineering and Physical Properties - Vane Yield Stress of Starch DispersionsGenovese, D.B. et al. | 2003
- 2295
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Vane Yield Stress of Starch DispersionsGenovese, D.B. / Rao, M.A. et al. | 2003
- 2302
-
Physicochemical Properties of a Time‐Temperature Indicator Based on Immobilization of Aspergillus oryzaeα‐Amylase in Polyacrylamide Gel as Affected by Degree of Cross‐linking Agent and Salt ContentRaviyan, P. / Tang, J. / Orellana, L. / Rasco, B. et al. | 2003
- 2302
-
Food Engineering and Physical Properties - Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzae a-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt ContentRaviyan, P. et al. | 2003
- 2310
-
The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol FermentationFranchi, M.A. / Serra, G.E. / Cristianini, M. et al. | 2003
- 2310
-
Food Microbiology and Safety - The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol FermentationFranchi, M.A. et al. | 2003
- 2316
-
Food Microbiology and Safety - Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields TreatmentsÁlvarez, I. et al. | 2003
- 2316
-
Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields TreatmentsÁLvarez, I. / Mañas, P. / Condón, S. / Raso, J. et al. | 2003
- 2321
-
Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure‐treated Poultry ProductsYuste, J. / Capellas, M. / Pla, R. / Llorens, S. / Fung, D.Y.C. / Mor‐Mur, M. et al. | 2003
- 2321
-
Food Microbiology and Safety - Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry ProductsYuste, J. et al. | 2003
- 2325
-
Food Microbiology and Safety - Mixed Cultures of Food-grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone ProductionParker, P. et al. | 2003
- 2325
-
Mixed Cultures of Food‐grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone ProductionParker, P. / Jones, G. / Smith, S. et al. | 2003
- 2331
-
Food Microbiology and Safety - Heat Activation Characteristics of Talaromyces AscosporesKikoku, Y. et al. | 2003
- 2331
-
Heat Activation Characteristics of Talaromyces AscosporesKikoku, Y. et al. | 2003
- 2336
-
Food Microbiology and Safety - Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged StorageBruno, F.A. et al. | 2003
- 2336
-
Viability of Two Freeze‐dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged StorageBruno, F.A. / Shah, N.P. et al. | 2003
- 2342
-
Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer PreferencesCausse, M. / Buret, M. / Robini, K. / Verschave, P. et al. | 2003
- 2342
-
Sensory and Nutrivite Qualities of Food - Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer PreferencesCausse, M. et al. | 2003
- 2351
-
Sensory and Nutrivite Qualities of Food - Development of a High Sensory Quality Garlic PasteCarbonell-Barrachina, A.A. et al. | 2003
- 2351
-
Development of a High Sensory Quality Garlic PasteCarbonell‐Barrachina, A.A. / Zaragoza, M.P. / Lario, Y. / Aracil, P. / Burló, F. et al. | 2003
- 2356
-
Quality of Different Honduran Coffees in Relation to Several EnvironmentsDecazy, F. / Avelino, J. / Guyot, B. / Perriot, J.J. / Pineda, C. / Cilas, C. et al. | 2003
- 2356
-
Sensory and Nutrivite Qualities of Food - Quality of Different Honduran Coffees in Relation to Several EnvironmentsDecazy, F. et al. | 2003
- 2362
-
Effects of Irradiation on Properties of Cured HamHouser, T.A. / Sebranek, J.G. / Lonergan, S.M. et al. | 2003
- 2362
-
Sensory and Nutrivite Qualities of Food - Effects of Irradiation on Properties of Cured HamHouser, T.A. et al. | 2003
- 2366
-
Sensory and Nutrivite Qualities of Food - Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato FlavorTandon, K.S. et al. | 2003
- 2366
-
Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato FlavorTandon, K.S. / Baldwin, E.A. / Scott, J.W. / Shewfelt, R.L. et al. | 2003
- 2372
-
Sensory and Nutrivite Qualities of Food - Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis)Teng, S.-C. et al. | 2003
- 2372
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Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis)Teng, S.‐C. / Tsai, H.‐J. / Tsai, M.‐C. / Lee, W.‐M. / Chen, I.‐C. / Lin, C.‐C. et al. | 2003
- 2378
-
Chitosan Coating Improves Shelf Life of EggsBhale, S. / No, H.K. / Prinyawiwatkul, W. / Farr, A.J. / Nadarajah, K. / Meyers, S.P. et al. | 2003
- 2378
-
Sensory and Nutrivite Qualities of Food - Chitosan Coating Improves Shelf Life of EggsBhale, S. et al. | 2003
- 2384
-
Comprehensive Reviews Food Science and food Safety| 2003
- 2384
-
Executive Summaries of IFT-FDA Reports #3 & #4 - Analysis and Evaluation of Preventive Control Measures for the Control and Reduction-Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce| 2003
- 2388
-
Executive Summaries of IFT-FDA Reports #3 & #4 - Evaluation and Definition of Potentially Hazardous Foods| 2003
-
Industrial Application Briefs| 2003
-
Subject Index| 2003
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Author Index| 2003
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From the Editor-in-Chief| 2003
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Page Charge Notice| 2003
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Letters to the Editor| 2003
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New Pricing for JFS Subscriptions| 2003
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JFS Masthead| 2003