γ‐Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella Mbandaka (English)
- New search for: Thayer, D.W.
- New search for: Boyd, G.
- New search for: Fett, W.F.
- New search for: Thayer, D.W.
- New search for: Boyd, G.
- New search for: Fett, W.F.
In:
Journal of Food Science
;
68
, 5
;
1777-1781
;
2003
- Article (Journal) / Electronic Resource
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Title:γ‐Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella Mbandaka
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Contributors:
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Published in:Journal of Food Science ; 68, 5 ; 1777-1781
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2003-06-01
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Size:5 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 68, Issue 5
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.
- 1560
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Concise Reviews in Food Science - The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and VegetablesCisneros-Zevallos, L. et al. | 2003
- 1560
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The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding‐Value of Fresh Fruits and VegetablesCisneros‐Zevallos, L. et al. | 2003
- 1568
-
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein ConcentratesLei, Q. / Boatright, W.L. et al. | 2003
- 1568
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Food Chemistry and Toxicology - Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein ConcentratesLei, Q. et al. | 2003
- 1573
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Food Chemistry and Toxicology - Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel FormationFukushima, H. et al. | 2003
- 1573
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Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel FormationFukushima, H. / Satoh, Y. / Nakaya, M. / Ishizaki, S. / Watabe, S. et al. | 2003
- 1578
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Food Chemistry and Toxicology - Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade BuffersTurhan, K.N. et al. | 2003
- 1578
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Fractionation of Caseins by Anion‐exchange Chromatography Using Food‐grade BuffersTurhan, K.N. / Barbano, D.M. / Etzel, M.R. et al. | 2003
- 1584
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Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle QualityChen, Z. / Schols, H.A. / Voragen, A.G.J. et al. | 2003
- 1584
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Food Chemistry and Toxicology - Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle QualityChen, Z. et al. | 2003
- 1590
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Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)Jiang, C.‐M. / Wu, M.‐C. / Wu, C.‐L. / Chang, H.‐M. et al. | 2003
- 1590
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Food Chemistry and Toxicology - Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya (Carica papaya Linn.)Jiang, C.-M. et al. | 2003
- 1595
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Food Chemistry and Toxicology - Simple Resolution of Butylated Hydroxyanisole and n-Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow-Injection Solid-Phase SpectrophotometryCapitán-Vallvey, L.F. et al. | 2003
- 1595
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Simple Resolution of Butylated Hydroxyanisole and n‐Propyl Gallate in Fatty Foods and Cosmetics Samples by Flow‐Injection Solid‐Phase SpectrophotometryCapitán‐Vallvey, L.F. / Valencia, M. C. / Nicolás, E. Arana et al. | 2003
- 1600
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Effects of Commercial‐scale Pulsed Electric Field Processing on Flavor and Color of Tomato JuiceMin, S. / Zhang, Q.H. et al. | 2003
- 1600
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Food Chemistry and Toxicology - Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato JuiceMin, S. et al. | 2003
- 1607
-
Food Chemistry and Toxicology - Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean HakeBaixas-Nogueras, S. et al. | 2003
- 1607
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Suitability of Volatile Amines as Freshness Indexes for Iced Mediterranean HakeBaixas‐Nogueras, S. / Bover‐Cid, S. / Veciana‐Nogués, M.T. / Vidal‐Carou, M.C. et al. | 2003
- 1611
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Food Chemistry and Toxicology - Isolation of Peptides with Angiotensin I-converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon MuscleOno, S. et al. | 2003
- 1611
-
Isolation of Peptides with Angiotensin I‐converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon MuscleOno, S. / Hosokawa, M. / Miyashita, K. / Takahashi, K. et al. | 2003
- 1615
-
Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage (Brassica oleracea var. capitata)Wennberg, M.S. / Engqvist, G.M. / Nyman, E.M.G.‐L. et al. | 2003
- 1622
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Effects of Ascorbic Acid and α‐Tocopherol on Antioxidant Activity of Polyphenolic CompoundsMurakami, M. / Yamaguchi, T. / Takamura, H. / Matoba, T. et al. | 2003
- 1626
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Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and HeatJaczynski, J. / Park, J.W. et al. | 2003
- 1631
-
Effect of Antioxidants on the Production of Off‐Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat HomogenatesLee, E.J. / Ahn, D.U. et al. | 2003
- 1639
-
Effect of Nonthermal Treatment on the Molecular Properties of Mushroom PolyphenoloxidaseSun, N.K. / Song, K.B. et al. | 2003
- 1644
-
Simultaneous Determination of Chlorophylls, Pheophytins, β‐Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High‐performance Liquid ChromatographySeppanen, C.M. / Rahmani, M. / Csallany, A. Saari et al. | 2003
- 1648
-
Developing a Fish Meat‐binding Agent: Purification of Salmon ThrombinManseth, E. / Skjervold, P.O. / Flera, S.O. / Brosstad, F.R. / ØDegaard, O.R. / Flengsrud, R. et al. | 2003
- 1653
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Characterization of Lipase‐Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary ExtractsLee, J.‐H. / Kim, M.R. / Kim, H.‐R. / Kim, I.‐H. / Lee, K.‐T. et al. | 2003
- 1659
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Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey MeatLee, E.J. / Love, J. / Ahn, D.U. et al. | 2003
- 1664
-
Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) LoinsLee, S. / Joo, S.T. / Alderton, A.L. / Hill, D.W. / Faustman, C. et al. | 2003
- 1669
-
Functional Properties of Extruded Rice FloursKadan, R.S. / Bryant, R.J. / Pepperman, A.B. et al. | 2003
- 1673
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Interactions of (β‐Lactoglobulin and High‐methoxyl Pectins in Acidified SystemsKazmierski, M. / Wicker, L. / Corredig, M. et al. | 2003
- 1680
-
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground BeefNam, K.C. / Min, B.R. / Park, K.S. / Lee, S.C. / Ahn, D.U. et al. | 2003
- 1686
-
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground BeefNam, K.C. / Ahn, D.U. et al. | 2003
- 1691
-
Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray‐dried Bovine Plasma ProteinBoylston, T. D. / Moss, K.M. / Nnanna, I.A. et al. | 2003
- 1691
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Food Chemistry and Toxicology - Bovine Plasma ProteinBoylston, T.D. et al. | 2003
- 1696
-
Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain‐fed CowsKim, Y. J. / Lee, K.W. / Oh, S. / Lee, H.J. et al. | 2003
- 1696
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Food Chemistry and Toxicology - Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain-fed CowsKim, Y.J. et al. | 2003
- 1702
-
Food Engineering and Physical Properties - Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea SeedsFang, C. et al. | 2003
- 1702
-
Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea SeedsFang, C. / Chinnan, M.S. / Thai, C. et al. | 2003
- 1713
-
Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate CharacteristicsCHOUDHURY, G.S. / GAUTAM, A. et al. | 2003
- 1713
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Food Engineering and Physical Properties - Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate CharacteristicsChoudhury, G.S. et al. | 2003
- 1722
-
Separating the Role of Particles and the Suspending Fluid for the Flow of Soy MilksBodenstab, S. / Juillerat, M. / Bauer, W. / Sommer, K. et al. | 2003
- 1722
-
Food Engineering and Physical Properties - Separating the Role of Particles and the Suspending Fluid for the Flow of Soy MilksBodenstab, S. et al. | 2003
- 1731
-
The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)Bellido, G.G. / Arntfield, S.D. / Scanlon, M.G. / Cenkowski, S. et al. | 2003
- 1731
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Food Engineering and Physical Properties - The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)Bellido, G.G. et al. | 2003
- 1736
-
Food Engineering and Physical Properties - Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen AbsorberCharles, F. et al. | 2003
- 1736
-
Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen AbsorberCharles, F. / Sanchez, J. / Gontard, N. et al. | 2003
- 1743
-
Food Engineering and Physical Properties - Product Yield and Gaping in Cold-smoked Atlantic Salmon (Salmo salar) Fillets as influenced by Different Injection-salting TechniquesBirkeland, S. et al. | 2003
- 1743
-
Product Yield and Gaping in Cold‐smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection‐salting TechniquesBirkeland, S. / Skåra, T. / Bjerkeng, B. / Rørå, A.M.B. et al. | 2003
- 1750
-
High‐Pressure Destruction Kinetics of E. coli(29055) in Apple JuiceRamaswamy, H.S. / Riahi, E. / Idziak, E. et al. | 2003
- 1750
-
Food Microbiology and Safety - High-Pressure Destruction Kinetics of E. coli (29055) in Apple JuiceRamaswamy, H.S. et al. | 2003
- 1757
-
Food Microbiology and Safety - Development of a Polymerase Chain Reaction System for the Detection of Dog and Cat Meat in Meat Mixtures and Animal FeedAbdulmawjood, A. et al. | 2003
- 1757
-
Development of a Polymerase Chain Reaction System for the Detection of Dog and Cat Meat in Meat Mixtures and Animal FeedAbdulmawjood, A. / Schönenbrücher, H. / Bülte, M. et al. | 2003
- 1762
-
Food Microbiology and Safety - Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh ChickenKartika, S. et al. | 2003
- 1762
-
Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum‐Skin Packaged Fresh ChickenKartika, S. / Candogan, K. / Grimes, L.W. / Acton, J.C. et al. | 2003
- 1766
-
Food Microbiology and Safety - Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme ActionKim, J.W. et al. | 2003
- 1766
-
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme ActionKim, J.W. / Kyung, K.H. et al. | 2003
- 1771
-
Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display TemperaturesHo, C.‐P. / Huang, N.‐Y. / McMillin, K.W. et al. | 2003
- 1771
-
Food Microbiology and Safety - Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display TemperaturesHo, C.-P. et al. | 2003
- 1777
-
γ‐Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella MbandakaThayer, D.W. / Boyd, G. / Fett, W.F. et al. | 2003
- 1777
-
Food Microbiology and Safety - g-Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella MbandakaThayer, D.W. et al. | 2003
- 1782
-
Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on LeesSalmon, J.M. / Vuchot, P. / Doco, T. / Moutounet, M. et al. | 2003
- 1782
-
Food Microbiology and Safety - Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on LeesSalmon, J.M. et al. | 2003
- 1788
-
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam ProcessingJaczynski, J. / Park, J.W. et al. | 2003
- 1788
-
Food Microbiology and Safety - Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam ProcessingJaczynski, J. et al. | 2003
- 1793
-
Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe MelonsSapers, G.M. / Sites, J.E. et al. | 2003
- 1793
-
Food Microbiology and Safety - Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe MelonsSapers, G.M. et al. | 2003
- 1798
-
Growth of Botrytis cinerea and Strawberry Quality in Ozone‐enriched AtmospheresNadas, A. / Olmo, M. / García, J.M. et al. | 2003
- 1798
-
Food Microbiology and Safety - Growth of Botrytis cinerea and Strawberry Quality in Ozone-enriched AtmospheresNadas, A. et al. | 2003
- 1804
-
Sensory and Nutritive Qualities of Food - Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel-forming of Frozen and Chilled ActomyosinBoonsupthip, W. et al. | 2003
- 1804
-
Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel‐forming of Frozen and Chilled ActomyosinBoonsupthip, Waraporn / Lee, Tung‐Ching et al. | 2003
- 1810
-
Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking PropertiesSeguchi, M. / Abe, M. et al. | 2003
- 1810
-
Sensory and Nutritive Qualities of Food - Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking PropertiesSeguchi, M. et al. | 2003
- 1814
-
Sensory and Nutritive Qualities of Food - Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at HarvestEspe, M. et al. | 2003
- 1814
-
Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at HarvestEspe, M. / Hagenes, T. / Gulbrandsen, K.E. et al. | 2003
- 1818
-
Sensory and Nutritive Qualities of Food - The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric LipaseO'Connor, C.J. et al. | 2003
- 1818
-
The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric LipaseO'Connor, C.J. / Sun, D. / Smith, B.G. / Melton, L.d. et al. | 2003
- 1826
-
Sensory and Nutritive Qualities of Food - Utilization of Lemon Albedo in Dry-cured SausagesAleson-Carbonell, L. et al. | 2003
- 1826
-
Utilization of Lemon Albedo in Dry‐cured SausagesAleson‐Carbonell, L. / Fernández‐López, J. / Sayas‐Barberá, E. / Sendra, E. / Pérez‐Alvarez, J.A. et al. | 2003
- 1831
-
Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie ColorKane, A.M. / Lyon, B.G. / Swanson, R.b. / Savage, E.M. et al. | 2003
- 1831
-
Sensory and Nutritive Qualities of Food - Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie ColorKane, A.M. et al. | 2003
- 1838
-
Modified Atmosphere Packaging Maintains Quality of Table GrapesMartínez‐Romero, D. / Guillén, F. / Castillo, S. / Valero, D. / Serrano, M. et al. | 2003
- 1838
-
Sensory and Nutritive Qualities of Food - Modified Atmosphere Packaging Maintains Quality of Table GrapesMartinez-Romero, D. et al. | 2003
- 1844
-
Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant ActivityGliszczynska‐Swiglo, A. / Tyrakowska, B. et al. | 2003
- 1844
-
Sensory and Nutritive Qualities of Food - Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant ActivityGliszczynska-Swiglo, A. et al. | 2003
- 1850
-
Sensory and Nutritive Qualities of Food - Consumer Acceptability of Low Fat Foods Containing Inulin and OligofructoseDevereux, H.M. et al. | 2003
- 1850
-
Consumer Acceptability of Low Fat Foods Containing Inulin and OligofructoseDevereux, H.M. / Jones, G.P. / Mccormack, L. / Hunter, W.C. et al. | 2003
- 1855
-
Sensory and Nutritive Qualities of Food - Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain CerealsEgli, I. et al. | 2003
- 1855
-
Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain CerealsEgli, I. / Davidsson, L. / Juillerat, M.‐A. / Barclay, D. / Hurrell, R. et al. | 2003
- 1860
-
Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and TemperatureZivanovic, S. / Buescher, R. / Kim, S.K. et al. | 2003
- 1860
-
Sensory and Nutritive Qualities of Food - Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and TemperatureZivanovic, S. et al. | 2003
- 1866
-
Sensory and Nutritive Qualities of Food - Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion-Caco-2 Cell Culture Model: Effects of RaisinsYeung, C.K. et al. | 2003
- 1866
-
Iron Bioavailability from Common Raisin‐containing Foods Assessed with an In Vitro Digestion/Caco‐2 Cell Culture Model: Effects of RaisinsYeung, C.K. / Glahn, R.P. / Miller, D.D. et al. | 2003
- 1871
-
The Effect of Zinc on Human Taste PerceptionKeast, R.S.J. et al. | 2003
- 1871
-
Sensory and Nutritive Qualities of Food - The Effect of Zinc on Human Taste PerceptionKeast, R.S.J. et al. | 2003
- 1878
-
Sensory and Nutritive Qualities of Food - Effect of High Moisture Maize Storage on Tortilla QualityMéndez-Albores, J.A. et al. | 2003
- 1878
-
Effect of High Moisture Maize Storage on Tortilla QualityMéndez‐Albores, J.A. / Arámbula, V.G. / Vázquez, B.M.E. / Mendoza, E.M. / Preciado, O.R.E. / Moreno‐Martínez, E. et al. | 2003
- 1882
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Sensory and Nutritive Qualities of Food - Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking MethodDhanda, J.S. et al. | 2003
- 1882
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Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking MethodDhanda, J.S. / Pegg, R.B. / Shand, P.J. et al. | 2003
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Subject Index| 2003
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JFS Masthead| 2003
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Author Index| 2003
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Page Charge Notice| 2003
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From the Editor-in-Chief| 2003
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Industrial Application Briefs| 2003