Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol‐Fed Rats: Cholesterol‐lowering Action of Fermented Brown Rice (English)

In: Journal of Food Science   ;  70 ,  8  ;  s527-s531  ;  2005

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Fermented rice products have been implicated in vascular injury and atherosclerosis in recent animal and human studies. In the current study, whether consumption of differently processed brown rice diets may change the cholesterol metabolism was evaluated in male Spraque Dawley (SD) rats after 28 d of treatment with diets containing 1% cholesterol. The experimental diets include corn starch alone as control diet (CO) or a diet containing a 50% substitute of CO; uncooked brown rice (UB), cooked brown rice (CB), lactic acid bacteria (LAB), brown rice mixed with LAB (BLAB), and fermented‐brown rice by LAB (FB), respectively. Among them, FB group elicited significantly lower levels of plasma and hepatic triglycerides, plasma total cholesterol, low‐density lipoprotein cholesterol (LDL‐C), and very low‐density lipoprotein cholesterol (VLDL‐C) by 33% to 50%, whereas higher levels of HDL‐C were elicited by 227% compared with the CO group (P < 0.05). These amelioration action on lipid profile in FB group appeared to correspondent to the higher excretions of fecal weight, triglyceride (TG), total cholesterol (TC), and bile acid (P < 0.05). Furthermore, sensory properties such as flavor liking, taste liking, and overall acceptability of the diet were significantly improved by the addition of fermented brown rice. Conclusively, fermented‐brown rice may have a potent cholesterol‐lowering benefits with sensory quality improvement of the diet.

Table of contents – Volume 70, Issue 8

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1
PCR-RFLP analysis of mitochondrial DNA for identification of snail meat species
Borgo, R. / Souty-Grosser, C. / Bouchon, D. / Gomot, L. | 1996
1
Cover Caption
| 2016
1
Issue Information
| 2016
1
Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging
Horigane, A. K. / Toyoshima, H. / Hemmi, H. / Engelaar, W. M. H. G. / Okubo, A. / Nagata, T. | 1999
1
Steam surface pasteurization of beef frankfurters
Cygnarowicz-Provost, M. / Whiting, R.C. / Craig Jr, J.C. | 1994
1
Issue Information ‐ TOC
| 2019
1
Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
MIOCHE, LAURENCE / MARTIN, JEAN‐FRANÇOIS | 1998
1
Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle
Chan, K.M. / Decker, E.A. / Means, W.J. | 1993
1
An Hypothesis Paper: PCR-RFLP analysis of mitochondrial DNA for identification of snail meat species
Borgo, R. / Souty-Grosset, C. / Bouchon, D. / Gomot, L. | 1996
1
Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables
RIZVI, A.F. / TONG, C.H. | 1997
1
HYPOTHESIS PAPERS - Internal hollows in cooked rice grains (Oryza sativa cv Koshihikari) observed by NMR micro imaging
Horigane, A.K. / Toyoshima, H. / Hemmi, H. / Engelaar, W.M.H.G. / Okubo, A. / Nagata, T. | 1999
1
Plaice skin collagen extraction and functional properties
Montero, P. / Alvarez, C. / Marti, M.A. / Borderias, A.J. | 1995
1
Basic Research, Applied Science & Engineering
| 1995
1
A Critical Review -- Fractional conversion for determining texture degradation kinetics of vegetables
Rizvi, A.F. / Tong, C.H. | 1997
1
Annual Reviewer Index: Volume 71
| 2006
2
Performance Specification of Time‐temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods
Welt, B.A. / Sage, D.S. / Berger, K.L. | 2003
2
Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of alpha-Lactalbumin in Milk Samples of Various Concentrations
Anema, S. G. | 2001
2
Concise Reviews in Food Science - Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods
Welt, B.A. / Sage, D.S. / Berger, K.L. | 2003
2
Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner‐George, M.E. / Berry, B.W. | 2000
2
The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies
Bood, K.G. / Zabetakis, I. | 2002
2
Food Chemistry and Toxicoloy - Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner-George, M.E. / Berry, B.W. | 2000
2
Food Chemistry and Toxicology - Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of a-Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
2
Comprehensive Reviews in Food Science - The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies
Bood, K.G. / Zabetakis, I. | 2002
2
Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
3
What Will Be Coming in 2019
| 2019
3
New Horizons in Food Research
| 2017
3
Fairness and Transparency
| 2018
3
Industrial applications of selected JFS articles
| 2020
3
A Picture is Worth……Turning into Quantitative Data!
| 2015
3
IFT Professional Membership
| 1999
4
“And the Survey Says!”
| 2016
4
Preface
| 2000
4
Recovered protein and reconditioned water from surimi processing waste
Lin, T.M. / Park, J.W. / Morrissey, M.T. | 1995
4
Science Advisory Board
| 2000
5
Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts
Cooksey, K. / Klein, B.P. / McKeith, F.K. | 1993
5
Proteins as potential endpoint temperature indicators for ground beef patties
Smith, D.M. / Wang, S.F. / Abouzied, M.M. | 1996
5
Influence of Dietary Sources of Melatonin on Sleep Quality: A Review
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6
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
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6
PROVIDED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS
| 2000
6
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Bullock, K.B. / Huffman, D.L. / Egbert, W.R. / Mikel, W.B. / Bradford, D.D. / Jones, W.R. | 1994
6
Pulse NMR Study of Glass Transition in Maltodextrin
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6
Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models
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6
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6
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MAFART, P. / LEGUERINEL, I. | 1998
6
HYPOTHESIS PAPERS - Pulse NMR study of glass transition in maltodextrin
Ruan, R. / Long, Z. / Chen, P. / Huang, V. / Almaer, S. | 1999
7
AS ASSIGNED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS
| 2000
8
Executive Summary
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8
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8
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8
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9
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SUTTON, ROBIN L. / WILCOX, JEAN | 1998
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10
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10
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10
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10
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
Berry, B.W. | 1994
10
Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and Tablets
Su, S‐C. / Chou, S‐S. / Hwang, D‐F. / Chang, P‐C. / Liu, C‐H. | 2001
10
Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature
John, J.K. / Raja, K.C.M. / Rani, S. / Moorthy, S.N. / Eliasson, A. | 2002
10
CHEMISTRY-BIOCHEMISTRY - Glass transition values of muscle tissue
Brake, N.C. / Fennema, O.R. | 1999
12
Food Chemistry and Toxicology - Chlorpyrifos Residues Before and After Cooking of Catfish Fillets
Wan, P. / Santerre, C.R. / Brown, P.B. / Deardorff, D.C. | 2003
12
Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
HAN, JUNG HOON / FLOROS, JOHN D. | 1998
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Chlorpyrifos Residues Before and After Cooking of Catfish Fillets
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13
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Salt stress induces physiochemical alterations in rice grain composition and quality
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Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
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Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
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15
Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
HSIEH, Y‐H. PEGGY / CHEN, FUR‐CHI / NUR, MUHAMAD | 1997
15
Feeding dietary oils with tocopherols: Effects on internal qualities of eggs during storage
Cherian, G. / Wolfe, F.H. / Sim, J.S. | 1996
15
Sodium lactate affects pathogens in cooked beef
Miller, R.K. / Acuff, G.R. | 1994
15
Food Chemistry and Toxicology - Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Chang, H.-M. / Lee, Y.-C. / Chen, C.C. / Tu, Y.-Y. | 2002
15
Surimi gel colors as affected by moisture content and physical conditions
Park, J.W. | 1995
15
Food Chemistry and Toxicology - Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Shin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. | 2001
15
An Hypothesis Paper -- Rapid species identification of cooked red snapper using isoelectric focusing
Hsieh, Y.-H.P. / Chen, F.-C. / Nur, M. | 1997
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Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Chang, H.‐M. / Lee, Y.‐C. / Chen, C.C. / Tu, Y.‐Y. | 2002
16
CHEMISTRY-BIOCHEMISTRY - Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J.I. / Ahn, D.U. | 1999
16
Polyphenol Oxidase from Bean Sprouts (Glycine max L.)
Nagai, T. / Suzuki, N. | 2003
16
Novel Umami Ingredients: Umami Peptides and Their Taste
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16
Food Chemistry and Toxicology - Polyphenol Oxidase from Bean Sprouts (Glycine max L.)
Nagai, T. / Suzuki, N. | 2003
16
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Chen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. | 1999
16
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. | 1999
16
Overarching Principles: Kinetics and Pathogens of Concern for All Technologies
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17
Inactivation Methods of Trypsin Inhibitor in Legumes: A Review
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19
Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction
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19
Volatile components in salt-fermented fish and shrimp pastes
Cha, Y.J. / Cadwallader, K.R. | 1995
19
Phytochemical and Health‐Beneficial Progress of Turnip (Brassica rapa)
Paul, Swastika / Geng, Chang‐An / Yang, Tong‐Hua / Yang, Yong‐Ping / Chen, Ji‐Jun | 2019
20
Food Chemistry and Toxicology - Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats
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Food Chemistry and Toxicoloy - The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
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20
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CHEMISTRY-BIOCHEMISTRY - Chemical changes and visual appearance of albacore tuna as related to frozen storage
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The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
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20
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20
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20
Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats
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20
Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimurium
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20
sucrose and glycerol
thawed egg yolk as affected by salts, Viscoelasticity of frozen / Telis, V.R.N. / Kieckbusch, T.G. | 1998
21
Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and Liver
Li, T.L. / Chung‐Wang, Y.J. / Shih, Y.C. | 2002
21
High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory properties
Park, J. / Rhee, K.S. / Kim, B.K. / Rhee, K.C. | 1993
21
Effects of fish protein hydrolysate ingestion on postexercise aminoacidemia compared with whey protein hydrolysate in young individuals
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21
Food Chemistry and Toxicology - Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and Liver
Li, T.L. / Chung-Wang, Y.J. / Shih, Y.C. | 2002
21
Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)
Chou, S.‐T. / Chao, W.‐W. / Chung, Y.‐C. | 2003
21
Food Chemistry and Toxicology - Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)
Chou, S.-T. / Chao, W.-W. / Chung, Y.-C. | 2003
23
Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts
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The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles
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24
Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil
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24
Food Chemistry and Toxicoloy - Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
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25
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25
Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish fillets
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Supercritical Fluid Extraction Compared with Solvent Method for Incurred Sulfamethazine in Chicken Eggs
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25
Food Chemistry and Toxicology - Comparison of Deamidation Activity of Transglutaminases
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25
Comparison of Deamidation Activity of Transglutaminases
Ohtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. | 2001
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25
CHEMISTRY-BIOCHEMISTRY - Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', molecular diffusion, and presence of gelatin
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Dietary a-tocopheryl acetate enhances beef quality in Holstein and beef breed steers
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Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
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Lee, Y.B. / Kim, Y.S. | 1994
33
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
REPPOND, K. D. / BABBITT, J. K. | 1997
33
Proteolysis of Fynbo cheese salted with NaCl/KCI and ripened at two temperatures
Laborda, M. S. / Rubiolo, A. C. | 1999
33
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Laborda, M. A. / Rubiolo, A. C. | 1999
34
Food Chemistry and Toxicoloy - Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
34
Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
34
Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties
Berry, B.W. | 1993
35
Lactoperoxidase Effects on Rheological Properties of Yogurt
HIRANO, R. / HIRANO, M. / OOOKA, M. / DOSAKO, S. / NAKAJIMA, I. / IGOSHI, K. | 1998
36
Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis
Choi, Sung Eun / Garza, Jeff | 2020
36
Microencapsulation of squid oil with hydrophilic macro-molecules for oxidative and thermal stabilization
Lin, C.-C. / Lin, S.-Y. / Hwang, L.S. | 1995
36
Determination of S‐methyl‐L‐methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco‐2 Cells
Song, Ji‐Hoon / Lee, Hae‐Rim / Shim, Soon‐Mi | 2017
36
Determination of S-methyl-L-methionine from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells
Song, Ji-Hoon / Lee, Hae-Rim / Shim, Soon-Mi | 2017
37
Gelatin from cod skins as affected by chemical treatments
GUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES | 1997
37
Food Chemistry and Toxicology - Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
37
Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
37
CHEMISTRY-BIOCHEMISTRY - Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content
Iversen, C.K. | 1999
37
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Iversen, C. K. | 1999
38
Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173
Arihara, K. / Kushida, H. / Kondo, Y. / Itoh, M. / Luchansky, J.B. / Cassens, R.G. | 1993
38
Diacetyl as a flavor component in full fat cottage cheese
Antinone, M.J. / Lawless, H.T. / Ledford, R.A. / Johnston, M. | 1994
38
Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel Formation
Lefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. | 2001
38
Effects of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / De La Fuente, B. T. / Cuq, J. L. | 2001
38
Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / Tarodo De La Fuente, B. / Cuq, J.L. | 2001
38
Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks
Mitacek, Rachel M. / Ke, Yiling / Prenni, Jessica E. / Jadeja, Ravirajsinh / VanOverbeke, Deborah L. / Mafi, Gretchen G. / Ramanathan, Ranjith | 2019
39
Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
CORNEC, MICHEL / WILDE, PETER J. / GUNNING, PAUL A. / MACKIE, ALAN R. / HUSBAND, FIONA A. / PARKER, MARY L. / CLARK, DAVID C. | 1998
39
Fishy Odor and TMA Content Levels in Duck Egg Yolks
Li, Xingzheng / Yuan, Gongjiao / Chen, Xia / Guo, Yuying / Yang, Ning / Pi, Jinsong / Zhang, Hao / Zheng, Jiangxia | 2018
39
Oxidative stability of anhydrous milkfat microencapsulated in whey proteins
Moreau, D.L. / Rosenberg, M. | 1996
40
Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters
Small, A.D. / Claus, J.R. / Wang, H. / Marriott, N.G. | 1995
40
Soybean protein dispersions at acid pH. Thermal and theological properties
Puppo, M. C. / A�on, M. C. | 1999
40
Food Chemistry and Toxicoloy - Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 (degree)C
Pacheco-Aguilar, R. / Lugo-Sánchez, M.E. / Robles-Burgueño, M.R. | 2000
40
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. / EMPIS, J.M. / CHRISTIE, W.W. | 1997
40
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C
Pacheco‐Aguilar, R. / Lugo‐Sánchez, M.E. / Robles‐Burgueño, M.R. | 2000
42
Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Antón, M.C. | 2003
42
Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
Food Chemistry and Toxicology - Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Añon, M.C. | 2003
42
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Palou, E. / López‐Malo, A. / Barbosa‐Cánovas, G. V. / Welti‐Chanes, J. / Swanson, B. G. | 1999
42
CHEMISTRY-BIOCHEMISTRY - Polyphenoloxidase activity and color of blanched and high hydrostatic pressure-treated banana puree
Palou, E. / Lopez-Malo, A. / Barbosa-Canovas, G.V. / Welti-Chanes, J. / Swanson, B.G. | 1999
42
Food Chemistry and Toxicology - Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
Ohmic and Inductive Heating
SASTRY, SUDHIR K. / BARACH, JEFFREY T. | 2000
42
Sensory characteristics of frankfurters as affected by fat, salt, and pH
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
42
Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Yin, L.-J. / Jiang, S.-T. | 2001
43
Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
Ajuyah, A. O. / Ahn, D. U. / Hardin, R. T. / Sim, J. S. | 1993
43
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. | 1997
43
Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meats
Ajuyah, A.O. / Ahn, D.U. / Hardin, R.T. / Sim, J.S. | 1993
43
Caking and stickiness of dairy-based food powders as related to glass transition
Chuy, L.E. / Labuza, T.P. | 1994
43
Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
44
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Dobson, Gary / McDougall, Gordon J. / Stewart, Derek / Cubero, Miguel Ángel / Karjalainen, Reijo O. | 2017
44
Mono- and diglycerides prepared by chemical glycerolysis from a butterfat fraction
Campbell-Timperman, K. / Choi, J.H. / Jimenez-Flores, R. | 1996
44
Tropomyosin, the Major Oyster Crassostrea gigas Allergen and its IgE‐binding Epitopes
ISHIKAWA, MASARU / ISHIDA, MASAMI / SHIMAKURA, KUNIYOSHI / NAGASHIMA, YUJI / SHIOMI, KAZUO | 1998
46
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
Zhu, Chao‐Zhi / Zhao, Jing‐Li / Tian, Wei / Liu, Yan‐Xia / Li, Miao‐Yun / Zhao, Gai‐Ming | 2018
46
Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR
Martin, D. R. / Ablett, S. / Darke, A. / Sutton, R. L. / Sahagian, M. | 1999
46
CHEMISTRY-BIOCHEMISTRY - Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR
Martin, D.R. / Ablett, S. / Darke, A. / Sutton, R.L. / Sahagian, M. | 1999
47
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous media
Yang, B. / Parkin, K.L. | 1994
47
N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings
Petersen, A. | 1993
47
High Pressure Processing
FARKAS, DANIEL F. / HOOVER, DALLAS G. | 2000
48
Food Chemistry and Toxicoloy - Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-fat Meat Batters in a Model System
Lin, K.-W. / Mei, M.-Y. | 2000
48
Food Chemistry and Toxicology - Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.-C. / McWatters, K.H. / Phillips, R.D. | 2002
48
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Lin, K.‐W. / Mei, M.‐Y. | 2000
48
Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
48
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
BLECKER, C. / PAQUOT, M. / LAMBERTI, I. / SENSIDONI, A. / LOGNAY, G. / DEROANNE, C. | 1997
48
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.‐C. / Mcwatters, K.H. / Phillips, R.D. | 2002
48
Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
48
Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
Elling, J.L. / Duncan, S.E. / Keenan, T.W. / Eigel, W.N. / Boling, J. | 1996
48
Rigor Tension Development in Excised “Rested”, “Partially Exercised” and “Exhausted” Chinook Salmon White Muscle
JERRETT, A.R. / HOLLAND, A.J. | 1998
48
Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Food Chemistry and Toxicology - Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
49
Nonane as a radiolytic product in irradiated bacon
Singh, H. / Guerrero, A. / Kremers, W. | 1993
50
The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods
Kamińska‐Dwórznicka, Anna / Janczewska‐Dupczyk, Agnieszka / Kot, Anna / Łaba, Sylwia / Samborska, Katarzyna | 2020
50
CHEMISTRY-BIOCHEMISTRY - Soybean protein dispersions at acid pH Thermal and theological properties
Puppo, M.C. / Añon, M.C. | 1999
50
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Puppo, M. C. / Afñón, M. C. | 1999
51
A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage
Rusinek, Robert / Gancarz, Marek / Krekora, Magdalena / Nawrocka, Agnieszka | 2019
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oC
Ghorpade, V.M. / Cornforth, D.P. | 1993
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82�C
Ghorpade, V. M. / Cornforth, D. P. | 1993
52
Food Chemistry and Toxicology - Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
52
Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
53
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
LEE, S. J. / JEON, I. J. / HARBERS, L. H. | 1997
53
Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu
Yang, Shuailing / Liu, Xuye / Zhang, Mingdi / Lin, Songyi / Chen, Feng | 2017
53
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Mutlu, Ceren / Arslan‐Tontul, Sultan / Candal, Cihadiye / Kilic, Ozlem / Erbas, Mustafa | 2018
53
Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.‐C. / Phillips, R.D. / Mcwatters, K.H. | 2002
53
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
GÓMEZ‐GUILLÉN, M.C. / MONTERO, P. / HURTADO, O. / BORDERÍAS, A.J. | 2000
53
Food Chemistry and Toxicology - Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.-C. / Phillips, R.D. / McWatters, K.H. | 2002
53
Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast
Garcia Zepeda, C.M. / Kastner, C.L. / Kropf, D.H. / Hunt, M.C. / Kenney, P.B. / Schwenke, J.R. / Schleusener, D.S. | 1993
53
Butteroil emulsification with milk-derived membrane and protein fractions
Oehlmann, S.M. / Duncan, S.E. / Keenan, T.W. | 1994
53
Rigor Contractions in “Rested” and “Partially Exercised” Chinook Salmon White Muscle as Affected by Temperature
JERRETT, A.R / HOLLAND, A.J. / CLEAVER, S.E. | 1998
53
Food Chemistry and Toxicoloy - Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Gomez-Guillén, M.C. / Montero, P. / Hurtado, O. / Borderias, A.J. | 2000
54
Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates
Karleskind, D. / Laye, I. / Morr, C.V. / Schenz, T.W. | 1996
55
Formulation and chopping temperature effects on beef frankfurters
Hensley, J.L. / Hand, L.W. | 1995
57
Interactive Effects of Factors Affecting Gelation of Whey Proteins
BOYE, J.I. / ALLI, I. / RAMASWAMY, H. / RAGHAVAN, V.G.S. | 1997
57
Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids
HSU, WAN‐JEAN / BERHOW, MARK / ROBERTSON, GEORGE H. / HASEGAWA, SHIN | 1998
57
Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours
Gong, Shengxiang / Xie, Fan / Lan, Xiaohong / Zhang, Wei / Gu, Xinzhe / Wang, Zhengwu | 2020
57
Structure studies on the nitrosyl derivative of heme
Jankiewicz, L. / Kwasny, M. / Wasylik, K. / Graczyk, A. | 1994
57
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak‐Williams, J. / Hankins, J.A. | 2003
57
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
57
Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
57
Food Chemistry and Toxicology - Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak-Williams, J. / Hankins, J.A. | 2003
57
CHEMISTRY-BIOCHEMISTRY - Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C.L. / Gennadios, A. / Zeece, M.G. / Testin, R.F. | 1999
58
Sodium lactate-sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork
Brewer, M.S. / Rostogi, B.K. / Argoudelis, L. / Sprouls, G.K. | 1995
59
Cure levels, processing methods and meat source effects on low-fat frankfurters
Martin, J.W. / Rogers, R.W. | 1993
59
Micellar transition state in casein between pH 5.5 and 5.0
Gastaldi, E. / Lagaude, A. / Tarodo de la Fuente, B. | 1996
59
A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Formation of Clusters in Whiskies During the Maturation Process
Morishima, Ken / Nakamura, Noriko / Matsui, Keisuke / Tanaka, Yoshikazu / Masunaga, Hiroyasu / Mori, Shoko / Iwashita, Takashi / li, Xiang / Shibayama, Mitsuhiro | 2019
59
Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
60
Rancidity in selected sites of frozen catfish fillets
Freeman, D.W. / Hearnsberger, J.O. | 1994
60
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
Sato, Ai / Truong, Van‐Den / Johanningsmeier, Suzanne D. / Reynolds, Rong / Pecota, Kenneth V. / Yencho, G. Craig | 2018
60
Food Chemistry and Toxicology - Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, F. | 2002
60
Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, R | 2002
61
Ionomeric Films of Alginic Acid
Pavlath, A. E. / Gossett, C. / Camirand, W. / Robertson, G. H. | 1999
61
Waffle Production: Influence of Baking Plate Material on Sticking of Waffles
Huber, Regina / Kalss, Georg / Schoenlechner, Regine | 2017
61
CHEMISTRY-BIOCHEMISTRY - Ionomeric films of alginic acid
Pavlath, A.E. / Gossett, C. / Camirand, W. / Robertson, G.H. | 1999
61
Food Chemistry and Toxicoloy - High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E.J. | 2000
61
Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice
SOARES, N.F.F. / HOTCHKISS, J.H. | 1998
61
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E. J. | 2000
62
Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation
Fiddler, W. / Pensabene, J.W. / Gates, R.A. / Hale, M. / Jahncke, M. / Babbitt, J.K. | 1993
63
Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
63
Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
63
Variation in radiation sensitivity of foodborne pathogens associated with the suspending meat
Thayer, D.W. / Boyd, G. / Fox Jr, J.B. / Lakritz, L. / Hampson, J.W. | 1995
64
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage
Huang, Y.W. / Lovell, R.T. / Dunham, R.A. | 1994
64
ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isotherms
Mulet, A. / Garcia-Reverter, J. / Sanjua'n, R. / Bon, J. | 1999
64
Identification of Small Peptides Generated in Spanish Dry‐cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, E. | 2003
64
Food Chemistry and Toxicology - Identification of Small Peptides Generated in Spanish Dry-cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, F. | 2003
64
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Mulet, A. / García‐Reverter, J. / Sanjuán, R. / Bon, J. | 1999
65
Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature
Fagioli, Laura / Pavoni, Lucia / Logrippo, Serena / Pelucchini, Caroline / Rampoldi, Luca / Cespi, Marco / Bonacucina, Giulia / Casettari, Luca | 2019
65
Viscoelasfic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A. E. / Hsu, S.-H. | 1996
65
Viscoelastic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A.E. / Hsu, S.-H. | 1996
65
Pulsed Electric Fields
Barbosa‐Canovas, Gustavo V. / Pierson, Merle D. / Zhang, Q. Howard / Schaffner, Donald W. | 2000
65
Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior
Katyal, Mehak / Singh, Narpinder / Virdi, Amardeep Singh / Kaur, Amritpal / Ahlawat, Arvind Kumar / Singh, Anju Mahendru / Bajaj, Ritika | 2020
66
Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
LIU, F. / ANG, C.Y.W. / HUANG, Y‐W. / TOLEDO, R.T. | 1997
66
Gibberellic acid and CO2 additive effects in retarding postharvest senescence of parsley
Lers, A. / Jiang, W. / Lomaniec, E. / Aharoni, N. | 1998
66
Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish
Miyazawa, T. / Kashima, M. / Fujimoto, K. | 1993
66
Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley
LERS, AMNON / JIANG, WEIBO / LOMANIEC, ELLA / AHARONI, NEHEMIA | 1998
67
Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
67
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips
Handumrongkul, C. / Silva, J.L. | 1994
67
Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Food Chemistry and Toxicology - Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
67
Food Chemistry and Toxicoloy - Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
68
ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Batlle, N. / Aristoy, M.‐C. / Toldrá, F. | 2001
68
Food Chemistry and Toxicology - ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Battle, N. / Aristoy, M.-C. / Toldrá, F. | 2001
68
Quality characteristics of restructured beef steaks manufactured by various techniques
Raharjo, S. / Dexter, D.R. / Worfel, R.C. / Sofos, J.N. / Solomon, M.B. / Shults, G.W. / Schmidt, G.R. | 1995
69
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