Modeling Wound‐induced Respiration of Fresh‐cut Carrots (Daucus carota L.) (English)
- New search for: SURJADINATA, B. B.
- New search for: CISNEROS‐ZEVALLOS, L.
- New search for: SURJADINATA, B. B.
- New search for: CISNEROS‐ZEVALLOS, L.
In:
Journal of Food Science
;
68
, 9
;
2735-2740
;
2003
- Article (Journal) / Electronic Resource
-
Title:Modeling Wound‐induced Respiration of Fresh‐cut Carrots (Daucus carota L.)
-
Contributors:SURJADINATA, B. B. ( author ) / CISNEROS‐ZEVALLOS, L. ( author )
-
Published in:Journal of Food Science ; 68, 9 ; 2735-2740
-
Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2003-11-01
-
Size:6 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 68, 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.
- 2618
-
Predictive Analysis of Cocoa Procyanidins Using Near‐Infrared Spectroscopy TechniquesWHITACRE, E. / LIVER, J. O / VAN DEN BROEK, R. / VAN ENGELEN, P. / REMERS, B. K / VAN DER HORST, B. / TEWART, M. S / JANSEN‐BEUVINK, A. et al. | 2003
- 2618
-
Food Chemistry and Toxicology - Predictive Analysis of Cocoa Procyanidins Using Near-Infrared Spectroscopy TechniquesWhitacre, E. et al. | 2003
- 2623
-
Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z‐Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem AgingSHIMADA, K. / TAKAHASHI, K. et al. | 2003
- 2623
-
Food Chemistry and Toxicology - Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem AgingShimada, K. et al. | 2003
- 2630
-
Food Chemistry and Toxicology - The Use of Potato and Sweet Potato Starches Affects White Salted Noodle QualityChen, Z. et al. | 2003
- 2630
-
The Use of Potato and Sweet Potato Starches Affects White Salted Noodle QualityCHEN, Z. / SCHOLS, H. A. / VORAGEN, A. G. J. et al. | 2003
- 2638
-
Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model SystemHOMCO‐RYAN, C. L. / RYAN, K. J. / BREWER, M. S. et al. | 2003
- 2638
-
Food Chemistry and Toxicology - Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model SystemHomco-Ryan, C.L. et al. | 2003
- 2644
-
Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α‐Trehalose SolutionsCERDEIRA, M. / PUPPO, M. C. / MARTINI, S. / HERRERA, M. L. et al. | 2003
- 2644
-
Food Chemistry and Toxicology - Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated a,a-Trehalose SolutionsCerdeira, M. et al. | 2003
- 2651
-
Food Chemistry and Toxicology - Soy Protein Fortification of a Low-fat Dairy-based Ice CreamFriedeck, K.G. et al. | 2003
- 2651
-
Soy Protein Fortification of a Low‐fat Dairy‐based Ice CreamFRIEDECK, K. G. / ARAGUL‐YUCEER, Y. K / DRAKE, M. A. et al. | 2003
- 2658
-
Food Chemistry and Toxicology - Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High-Performance Liquid ChromatographyHorstkotte, B. et al. | 2003
- 2658
-
Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High‐Performance Liquid ChromatographyHORSTKOTTE, B. / REHBEIN, H. et al. | 2003
- 2667
-
Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High‐Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat FlourFERMIN, B. C. / RADINSKY, J. A. / KRATOCHVIL, R. J. / HALL, J. E. / O, Y. M. L et al. | 2003
- 2667
-
Food Chemistry and Toxicology - Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High-Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat FlourFermin, B.C. et al. | 2003
- 2672
-
Food Chemistry and Toxicology - Antioxidant Properties of Milled-Rice Co-Products and Their Effects on Lipid Oxidation in Ground BeefShih, F.F. et al. | 2003
- 2672
-
Antioxidant Properties of Milled‐rice Co‐products and Their Effects on Lipid Oxidation in Ground BeefHIH, F. F. S / DAIGLE, K. W. et al. | 2003
- 2676
-
Food Chemistry and Toxicology - Milled Rice Oxidation Volatiles and Odor DevelopmentLam, H.S. et al. | 2003
- 2676
-
Milled Rice Oxidation Volatiles and Odor DevelopmentLAM, H. S. / PROCTOR, A. et al. | 2003
- 2684
-
Food Engineering and Physical Properties - Use of Positron-Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food FluidsBakalis, S. et al. | 2003
- 2684
-
Use of Positron‐Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food FluidsBAKALIS, S. / COX, P. W. / WANG‐NOLAN, W. / PARKER, D. / RYER, P. J. F et al. | 2003
- 2693
-
Food Engineering and Physical Properties - Production of Multiphase Water-Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification-Spray-drying TechnologyPicot, A. et al. | 2003
- 2693
-
Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying TechnologyPICOT, A. / LACROIX, C. et al. | 2003
- 2701
-
Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose SyrupMOYANO, P. C. / ZÚÑIGA, R. N. et al. | 2003
- 2701
-
Food Engineering and Physical Properties - Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose SyrupMoyano, P.C. et al. | 2003
- 2706
-
Recovery of Aroma Compounds from Dilute Model Blueberry Solution by PervaporationPENG, M. / LIU, S. X. et al. | 2003
- 2706
-
Food Engineering and Physical Properties - Recovery of Aroma Compounds from Dilute Model Blueberry Solution by PervaporationPeng, M. et al. | 2003
- 2711
-
Food Engineering and Physical Properties - Structure Oil-Absorption Relationships During Deep-Fat FryingBouchon, P. et al. | 2003
- 2711
-
Structure Oil‐Absorption Relationships During Deep‐Fat FryingOUCHON, P. B / AGUILERA, J. M. / PYLE, D. L. et al. | 2003
- 2717
-
Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked ProteinsCHO, Y. H. / SHIM, H. K. / PARK, J. et al. | 2003
- 2717
-
Food Engineering and Physical Properties - Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked ProteinsCho, Y.-H. et al. | 2003
- 2724
-
Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin TypesLÓPEZ‐DÍAZ, J. A. / RODRÍGUEZ‐ROMERO, A. / HERNÁNDEZ‐SANTOYO, A. / SOTELO‐MUNDO, R. R. / DE LA BARCA, A. M. CALDERÓN et al. | 2003
- 2724
-
Food Engineering and Physical Properties - Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin TypesLopez-Diaz, J.A. et al. | 2003
- 2730
-
Food Engineering and Physical Properties - Stability of Lycopene Emulsions in Food SystemsRibeiro, H.S. et al. | 2003
- 2730
-
Stability of Lycopene Emulsions in Food SystemsRIBEIRO, H. S. / AX, K. / SCHUBERT, H. et al. | 2003
- 2735
-
Modeling Wound‐induced Respiration of Fresh‐cut Carrots (Daucus carota L.)SURJADINATA, B. B. / CISNEROS‐ZEVALLOS, L. et al. | 2003
- 2735
-
Food Engineering and Physical Properties - Modeling Wound-Induced Respiration of Fresh-Cut Carrots (Daucus carota L.)Surjadinata, B.B. et al. | 2003
- 2742
-
Food Microbiology and Safety - Development of a Chemically Defined Medium for Growth of Bifidobacterium animalisKongo, J.M. et al. | 2003
- 2742
-
Development of a Chemically Defined Medium for Growth of Bifidobacterium animalisKongo, J. M. / Gomes, A. M. P. / Malcata, F. X. et al. | 2003
- 2747
-
Ozone and Chlorine Treatment of Minimally Processed LettuceGARCIA, A. / MOUNT, J. R. / DAVIDSON, P. M. et al. | 2003
- 2747
-
Food Microbiology and Safety - Ozone and Chlorine Treatment of Minimally Processed LettuceGarcia, A. et al. | 2003
- 2752
-
Improved Culturing Techniques for CampylobacterREILLY, S. S. / GILLILAND, S. E. et al. | 2003
- 2752
-
Food Microbiology and Safety - Improved Culturing Techniques for CampylobacterReilly, S.S. et al. | 2003
- 2758
-
Food Microbiology and Safety - Comparison of the Real-time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground BeefLi, X. et al. | 2003
- 2758
-
Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground BeefLI, X. / HSIEH, Y. H. P. et al. | 2003
- 2764
-
Food Microbiology and Safety - Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)Rodriguez, O et al. | 2003
- 2764
-
Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)RODRÍGUEZ, Ó. / BARROS‐VELÁZQUEZ, J. / OJEA, A. / PIÑEIRO, C. / AUBOURG, S. P. et al. | 2003
- 2772
-
Food Microbiology and Safety - Cold Plasma Synthesis of Poly(ethylene glycol)-like Layers on Stainless-Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenesWang, Y. et al. | 2003
- 2772
-
Cold Plasma Synthesis of Poly(ethylene glycol)‐like Layers on Stainless‐Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenesWANG, Y. / SOMERS, E. B. / MANOLACHE, S. / DENES, F. S. / WONG, A. C. L. et al. | 2003
- 2780
-
Food Microbiology and Safety - Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam PasteurizationMurphy, R.Y. et al. | 2003
- 2780
-
Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam PasteurizationMurphy, R. Y. / Driscoll, K. H. / Arnold, M. E. / Marcy, J. A. / Wolfe, R. E. et al. | 2003
- 2784
-
Food Microbiology and Safety - Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce TypesNiemira, B.A. et al. | 2003
- 2784
-
Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce TypesNIEMIRA, B. A. et al. | 2003
- 2788
-
Food Microbiology and Safety - Bioactive Packaging Materials from Edible Chitosan Polymer -- Antimicrobial Activity Assessment on Dairy-Related ContaminantsComa, V. et al. | 2003
- 2788
-
Bioactive Packaging Materials from Edible Chitosan Polymer—Antimicrobial Activity Assessment on Dairy‐Related ContaminantsCOMA, V. / DESCHAMPS, A. / MARTIAL‐GROS, A. et al. | 2003
- 2793
-
Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple SlicesLIAO, C. H. / SHOLLENBERGER, L. M. / PHILLIPS, J. G. et al. | 2003
- 2793
-
Food Microbiology and Safety - Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple SlicesLiao, C.-H. et al. | 2003
- 2800
-
Physicochemical and Sensory Properties of Soymilk‐incorporated BulgurHAYTA, M. / ALPASLAN, M. / CAKMAKLI, U. et al. | 2003
- 2800
-
Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Properties of Soymilk-Incorporated BulgurHayta, M. et al. | 2003
- 2804
-
Sensory and Nutritive Qualities of Food - Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by EnzymesIndrani, D. et al. | 2003
- 2804
-
Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by EnzymesINDRANI, D. / PRABHASANKAR, P. / RAJIV, J. / RAO, G. VENKATESWARA et al. | 2003
- 2810
-
Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)FLETCHER, G. C. / CORRIGAN, V. K. / SUMMERS, G. / LEONARD, M. J. / JERRETT, A. R. / BLACK, S. E. et al. | 2003
- 2810
-
Sensory and Nutritive Qualities of Food - Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)Fletcher, G.C. et al. | 2003
- 2817
-
Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas ChromatographyFERREIRA, A. C. SILVA / DE PINHO, P. G UEDES et al. | 2003
- 2817
-
Sensory and Nutritive Qualities of Food - Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas ChromatographySilva Ferreira, A.C. et al. | 2003
- 2821
-
Annual Indexes: Subjects, Authors, Reviewers| 2003
- 2867
-
Information for Authors: IFT Scientific Journals| 2003
- 2875
-
IFT Membership Application| 2003
-
Subject Index| 2003
-
Industrial Application Briefs| 2003
-
New JFS Features for 2004| 2003
-
JFS Masthead| 2003
-
Author Index| 2003
-
Page Charge Notice| 2003