Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low‐Temperature Storage (English)
- New search for: Talcott, Stephen T.
- New search for: Moore, Jennifer P.
- New search for: Lounds‐Singleton, Angela J.
- New search for: Percival, Susan S.
- New search for: Talcott, Stephen T.
- New search for: Moore, Jennifer P.
- New search for: Lounds‐Singleton, Angela J.
- New search for: Percival, Susan S.
In:
Journal of Food Science
;
70
, 5
;
C337-C341
;
2005
- Article (Journal) / Electronic Resource
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Title:Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low‐Temperature Storage
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Contributors:Talcott, Stephen T. ( author ) / Moore, Jennifer P. ( author ) / Lounds‐Singleton, Angela J. ( author ) / Percival, Susan S. ( author )
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Published in:Journal of Food Science ; 70, 5 ; C337-C341
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2005-06-01
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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 70, 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.
- C321
-
Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in NicaraguaJackels, Susan C. / Jackels, Charles F. et al. | 2005
- C326
-
Comparison of Gel‐forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different SeasonsYuan, C. / Fukuda, Y. / Kaneniwa, M. / Chen, S. / Cheng, Y. / Wang, X. / Konno, K. et al. | 2005
- C332
-
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort TreatmentsYe, Aiqian / Singh, Harjinder et al. | 2005
- C337
-
Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low‐Temperature StorageTalcott, Stephen T. / Moore, Jennifer P. / Lounds‐Singleton, Angela J. / Percival, Susan S. et al. | 2005
- C342
-
Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin MethylesteraseAnthon, Gordon E. / Blot, Lucille / Barrett, Diane M. et al. | 2005
- C348
-
Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in IceScherer, R. / Augusti, P. R. / Steffens, C. / Bochi, V. C. / Hecktheuer, L. H. / Lazzari, R. / Radunz-Neto, J. / Pomblum, S. C. G. / Emanuelli, T. et al. | 2005
- C348
-
Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in IcestiScherer, Rodrigo / Augusti, Paula R. / Steffens, Camila / Bochi, Vivian C. / Hecktheuer, Luisa H. / Lazzari, Rafael / Radünz‐neto, Joao / Pomblum, Solange C.G. / Emanuelli, Tatiana et al. | 2005
- C354
-
Reducing Acrylamide in Fried Snack Products by Adding Amino AcidsKim, Cheong Tae / Hwang, Eun‐Sun / Lee, Hyong Joo et al. | 2005
- C359
-
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf‐life of Liquid‐smoked Swordfish (Xiphias gladius) SlicesMuratore, Giuseppe / Licciardello, Fabio et al. | 2005
- E301
-
Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic StudyRapeanu, Gabriela / Loey, Van / Smout, Chantal / Hendrickx, Marc et al. | 2005
- E308
-
Does Electroporation Occur During the Ohmic Heating of Food?Lebovka, Nikolai I. / Praporscic, I. / Ghnimi, S. / Vorobiev, Eugene et al. | 2005
- E312
-
Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance ImagingChoi, Young J. / McCarthy, Kathryn L. / McCarthy, Michael J. et al. | 2005
- E318
-
Drying Kinetics of Curcuma longa RhizomesMulet, Antonio / Blasco, Miguel / García‐Reverter, José / García‐Pérez, Josév. et al. | 2005
- E324
-
Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber FruitMattos, F.R. / Fasina, O.O. / Reina, L.D. / Fleming, H.P. / Breidt, F. Jr. / Damasceno, G.S. / Passos, F.V. et al. | 2005
- E331
-
Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)Anderson, Brent A. / Singh, R. Paul et al. | 2005
- E338
-
Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross SectionChristie, Ignas S. / Patel, Jitendra R. / Toledo, Romeo T. et al. | 2005
- E344
-
Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under VacuumClary, Carter D. / Wang, Shaojin / Petrucci, Vincent E. et al. | 2005
- E350
-
Crystallization Kinetics and X‐ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose MixturesMiao, Song / Roos, Yrjö H. et al. | 2005
- E359
-
Crystallization and X‐ray Diffraction of Crystals Formed in Water‐Plasticized Amorphous Spray‐dried and Freeze‐dried Lactose/Protein MixturesHaque, Md. Kamrul / Roos, Yrjö H. et al. | 2005
- E367
-
Biosynthesis of 1‐Octen‐3‐ol and 10‐Oxo‐trans ‐8‐decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale UpMorawicki, Ruben O. / Beelman, Robert B. / Petreson, Devin / Demirci, Ali et al. | 2005
- M249
-
A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange JuiceKincal, Dilek / Hill, William S. / Balaban, Murat O. / Portier, Kenneth M. / Wei, Cheng I. / Marshall, Maurice R. et al. | 2005
- M255
-
Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia)Khattak, Misal Khan / Bibi, Nizakat / Khattak, Amal Badshah / Chaudry, Muhammad Ashraf et al. | 2005
- M260
-
Optimization of Incorporated Prebiotics as Coating Materials for Probiotic MicroencapsulationChen, Kun‐Nan / Chen, Ming‐Ju / Liu, Je‐Ruel / Lin, Chin‐Wen / Chiu, Hsin‐Yi et al. | 2005
- M267
-
Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl‐idene Chloride Films Containing Sorbic AcidLimjaroen, Paweena / Ryser, Elliot / Lockhart, Hugh / Harte, Bruce et al. | 2005
- R77
-
Transmissible Spongiform EncephalopathiesHueston, Will / Bryant, Cory M. et al. | 2005
- R88
-
Prebiotics and Iron Bioavailability—Is There a Connection?Yeung, Chi Kong / Glahn, Raymond E / Welch, Ross M. / Miller, Dennis D. et al. | 2005
- S317
-
Quality Measurement of Intact and Fresh‐cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush ApplesSaftner, Robert A. / Abbott, Juditha / Bhagwat, Arvind A. / Vinyard, Bryan et al. | 2005
- S325
-
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado PuréeElez‐Martinez, Pedro / Soliva‐Fortuny, Robert C. / Gorinstein, Shela / Martin‐Belloso, Olga et al. | 2005
- S325
-
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado PureeElez-Martinez, P. / Soliva-Fortuny, R. C. / Gorinstein, S. / Martin-Belloso, O. et al. | 2005
- S330
-
Development and Evaluation of Iron‐fortified Extruded Rice GrainsMoretti, Diego / Lee, Tung‐Ching / Zimmermann, Michael B. / Nuessli, Jeannette / Hurrell, Richard F. et al. | 2005
- S337
-
Characteristics of Clear Noodles Prepared from Edible Canna StarchesChansri, Ruethaipak / Puttanlek, Chureerat / Rungsadthogy, Vilai / Uttapap, Dudsadee et al. | 2005
- S343
-
Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic PhenotypesJohanningsmeier, Suzanne D. / Fleming, Henry P. / Thompson, R.L. / McFeeters, Roger F. et al. | 2005
- S350
-
Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil MediumAli, Ansar / Sudhir, B. / Srinivisa Gopal, Teralandur K. et al. | 2005
-
Page Charge Notice 1.| 2005
-
C Food Chemistry and Toxicology - Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low-Temperature StorageTalcott, Stephen T. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) SlicesMuratore, Giuseppe et al. | 2005
-
E Food Engineering and Physical Properties - Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose-Protein MixturesHaque, Md Kamrul et al. | 2005
-
Author Index| 2005
-
E Food Engineering and Physical Properties - Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance ImagingChoi, Young J. et al. | 2005
-
JFS Masthead| 2005
-
R Concise Reviews-Hypotheses in Food Science - Transmissible Spongiform EncephalopathiesHueston, Will et al. | 2005
-
C Food Chemistry and Toxicology - Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort TreatmentsYe, Aiqian et al. | 2005
-
E Food Engineering and Physical Properties - Does Electroporation Occur During the Ohmic Heating of Food?Lebovka, Nikolai I. et al. | 2005
-
E Food Engineering and Physical Properties - Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber FruitMattos, F.R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Characteristics of Clear Noodles Prepared from Edible Canna StarchesChansri, Ruethaipak et al. | 2005
-
E Food Engineering and Physical Properties - Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose-Trehalose MixturesMiao, Song et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil MediumAli, Ansar et al. | 2005
-
C Food Chemistry and Toxicology - Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in NicaraguaJackels, Susan C. et al. | 2005
-
E Food Engineering and Physical Properties - Effect of pH on Thermal and-or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic StudyRapeanu, Gabriela et al. | 2005
-
E Food Engineering and Physical Properties - Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under VacuumClary, Carter D. et al. | 2005
-
E Food Engineering and Physical Properties - Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans-8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale UpMorawicki, Ruben O. et al. | 2005
-
M Food Microbiology and Safety - A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange JuiceKincal, Dilek et al. | 2005
-
M Food Microbiology and Safety - Optimization of Incorporated Prebiotics as Coating Materials for Probiotic MicroencapsulationChen, Kun-Nan et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush ApplesSaftner, Robert A. et al. | 2005
-
Industrial Application Briefs| 2005
-
S Sensory and Nutritive Qualities of Food - Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic PhenotypesJohanningsmeier, Suzanne D. et al. | 2005
-
C Food Chemistry and Toxicology - Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different SeasonsYuan, C. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Prebiotics and Iron Bioavailability -- Is There a Connection?Yeung, Chi Kong et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in IceScherer, Rodrigo et al. | 2005
-
E Food Engineering and Physical Properties - Drying Kinetics of Curcuma longa RhizomesMulet, Antonio et al. | 2005
-
E Food Engineering and Physical Properties - Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross SectionChristie, Ignas S. et al. | 2005
-
M Food Microbiology and Safety - Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia)Khattak, Misal Khan et al. | 2005
-
M Food Microbiology and Safety - Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinylidene Chloride Films Containing Sorbic AcidLimjaroen, Paweena et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Development and Evaluation of Iron-fortified Extruded Rice GrainsMoretti, Diego et al. | 2005
-
Subject Index| 2005
-
C Food Chemistry and Toxicology - Reducing Acrylamide in Fried Snack Products by Adding Amino AcidsKim, Cheong Tae et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado PuréeElez-Martínez, Pedro et al. | 2005
-
C Food Chemistry and Toxicology - Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin MethylesteraseAnthon, Gordon E. et al. | 2005
-
E Food Engineering and Physical Properties - Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)Anderson, Brent A. et al. | 2005