Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 2

Results: 73

Copper Metabolism in Rats Fed Diets Containing Maillard Reaction Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 855, doi. 10.1111/j.1365-2621.2002.tb10689.x

By:

Delgado-Andrade, C.;
Seiquer, I.;
Navarro, M.P.

Publication type:

Article

A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 826, doi. 10.1111/j.1365-2621.2002.tb10685.x

By:

Dairou, V.;
Sieffermann, J.-M.

Publication type:

Article

Relationship between Sensory and Instrumental Hardness of Commercial Cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 877, doi. 10.1111/j.1365-2621.2002.tb10693.x

By:

Xiong, R.;
Meullenet, J-F.;
Hankins, J.A.;
Chung, W.K.

Publication type:

Article

Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 734, doi. 10.1111/j.1365-2621.2002.tb10668.x

By:

Ruiz-Carrascal, J.;
Regenstein, J.

Publication type:

Article

Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 848, doi. 10.1111/j.1365-2621.2002.tb10688.x

By:

Morita, K.;
Kubota, K.;
Aishima, T.

Publication type:

Article

Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 631, doi. 10.1111/j.1365-2621.2002.tb10650.x

By:

Armitage, D.B.;
Hettiarachchy, N.S.;
Monsoor, M.A.

Publication type:

Article

Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 745, doi. 10.1111/j.1365-2621.2002.tb10670.x

By:

Wang, H.-H.;
Sun, D.-W.

Publication type:

Article

Influence of Modified Starches on the Stability of Beef Jerky Analogs During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 682, doi. 10.1111/j.1365-2621.2002.tb10659.x

By:

Ioffe, M.L.;
Moraru, C.I.;
Kokini, J.L.

Publication type:

Article

Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 653, doi. 10.1111/j.1365-2621.2002.tb10655.x

By:

Apichartsrangkoon, A.

Publication type:

Article

Inactivity of μ-Calpain Throughout Postmortem Aging of Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 635, doi. 10.1111/j.1365-2621.2002.tb10651.x

By:

Kanawa, R.;
Ji, J.-R.;
Takahashi, K.

Publication type:

Article

Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 646, doi. 10.1111/j.1365-2621.2002.tb10653.x

By:

Montenegro, J.;
Ruan, R.;
Ma, H.;
Chen, P.

Publication type:

Article

Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 697, doi. 10.1111/j.1365-2621.2002.tb10661.x

By:

Corwin, H.;
Shellhammer, T.H.

Publication type:

Article

Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 480, doi. 10.1111/j.1365-2621.2002.tb10623.x

By:

Shih, M.C.;
Yang, K.T.;
Kuo, S.J.

Publication type:

Article

Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 525, doi. 10.1111/j.1365-2621.2002.tb10631.x

By:

ÖZkan, M.;
Yemenicioglu, A.;
Asefi, N.;
Cemeroglu, B.

Publication type:

Article

Quenching Mechanisms and Kinetics of α-Tocopherol and β-Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 507, doi. 10.1111/j.1365-2621.2002.tb10627.x

By:

Yang, W.T.;
Lee, J.H.;
Min, D.B.

Publication type:

Article

Effects of Storage Conditions on the Total Aerobic and Yeast/Mold Bacterial Counts of Rough Rice During On-farm Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 807, doi. 10.1111/j.1365-2621.2002.tb10681.x

By:

Ranalli, R.P.;
Howell, T.A.

Publication type:

Article

Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 821, doi. 10.1111/j.1365-2621.2002.tb10684.x

By:

Kwak, H.S.;
Choi, S.S.;
Ahn, J.;
Lee, S.W.

Publication type:

Article

Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 861, doi. 10.1111/j.1365-2621.2002.tb10690.x

By:

Hayes, W.;
White, C.H.;
Drake, M.A.

Publication type:

Article

Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 740, doi. 10.1111/j.1365-2621.2002.tb10669.x

By:

Hayta, M.;
Alpaslan, M.;
Baysar, A.

Publication type:

Article

Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated Garlic.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 780, doi. 10.1111/j.1365-2621.2002.tb10676.x

By:

Kyung, K.H.;
Kim, M.H.;
Park, M.S.;
Kim, Y.S.

Publication type:

Article

Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 547, doi. 10.1111/j.1365-2621.2002.tb10636.x

By:

Shiota, M.;
Tatsumi, K.

Publication type:

Article

Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 623, doi. 10.1111/j.1365-2621.2002.tb10649.x

By:

Wanasundara, P.K.J.P.D.;
Amarowicz, R.;
Pegg, R.B.;
Shand, P.J.

Publication type:

Article

Heat Curing of Soy Protein Films at Atmospheric and Sub-atmospheric Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 708, doi. 10.1111/j.1365-2621.2002.tb10663.x

By:

Kim, Ki Myong;
Weller, C.L.;
Hanna, M.A.;
Gennadios, A.

Publication type:

Article

Characterization of Thermal Properties of Potato Dry Matter-Water and Starch-Water Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 560, doi. 10.1111/j.1365-2621.2002.tb10638.x

By:

Liu, Q.;
Yada, R.;
Arul, J.

Publication type:

Article

Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 542, doi. 10.1111/j.1365-2621.2002.tb10635.x

By:

Orban, E.;
Lena, G. Di;
Nevigato, T.;
Casini, I.;
Santaroni, G.;
Marzetti, A.;
Caproni, R.

Publication type:

Article

Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 582, doi. 10.1111/j.1365-2621.2002.tb10642.x

By:

Yu, L.;
Scanlin, L.;
Wilson, J.;
Schmidt, G.

Publication type:

Article

Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 553, doi. 10.1111/j.1365-2621.2002.tb10637.x

By:

Combes, C.;
Paterson, E.;
Amadò, R.

Publication type:

Article

Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 649, doi. 10.1111/j.1365-2621.2002.tb10654.x

By:

Anderson, A.D.;
Daubert, C.R.;
Farkas, B.E.

Publication type:

Article

Cold Gelation of β-lactoglobulin in the Presence of Iron.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 586, doi. 10.1111/j.1365-2621.2002.tb10643.x

By:

Remondetto, G.E.;
Paquin, P.;
Subirade, M.

Publication type:

Article

Effect of γ-Irradiation on Phenolic Acids in Strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 517, doi. 10.1111/j.1365-2621.2002.tb10629.x

By:

Breitfellner, F.;
Solar, S.;
Sontag, G.

Publication type:

Article

Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 772, doi. 10.1111/j.1365-2621.2002.tb10674.x

By:

Yoon, K.S.;
Oscar, T.P.

Publication type:

Article

A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 539, doi. 10.1111/j.1365-2621.2002.tb10634.x

By:

Murakami, M.;
Yamaguchi, T.;
Takamura, H.;
Matoba, T.

Publication type:

Article

Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 842, doi. 10.1111/j.1365-2621.2002.tb10687.x

By:

Taiwo, K.A.;
Angersbach, A.;
Knorr, D.

Publication type:

Article

Physicochemical Properties of Wheat Flour Dough Modified by Microbial Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 750, doi. 10.1111/j.1365-2621.2002.tb10671.x

By:

Tseng, C.-S.;
Lai, H.-M.

Publication type:

Article

Structural Details in Soybeans: A New Three-dimensional Visualization Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 721, doi. 10.1111/j.1365-2621.2002.tb10665.x

By:

Kuensting, H.;
Ogawa, Y.;
Sugiyama, J.

Publication type:

Article

Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 835, doi. 10.1111/j.1365-2621.2002.tb10686.x

By:

Salles, C.;
Sommerer, N.;
Septier, C.;
Issanchou, S.;
Chabanet, C.;
Garem, A.;
Quéré, J.-L. Le

Publication type:

Article

Optimization of the Method of Detection of Metabolites Produced by the Alternaria Genus: Alternariol, Alternariol Monomethyl Ether, Altenuene, Altertoxin I and Tentoxin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 802, doi. 10.1111/j.1365-2621.2002.tb10680.x

By:

Fàbrega, A.;
Agut, M.;
Calvo, M.A.

Publication type:

Article

Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 817, doi. 10.1111/j.1365-2621.2002.tb10683.x

By:

Johnston, K.E.;
Dirienzo, D.B.;
Tamura, T.

Publication type:

Article

Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 600, doi. 10.1111/j.1365-2621.2002.tb10645.x

By:

Nam, K.C.;
Ahn, D.U.

Publication type:

Article

Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut Rutabaga.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 714, doi. 10.1111/j.1365-2621.2002.tb10664.x

By:

Zhu, M.;
Chu, C.L.;
Wang, S.L.;
Lencki, R.W.

Publication type:

Article

Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 640, doi. 10.1111/j.1365-2621.2002.tb10652.x

By:

He, H.;
Adams, R.M.;
Farkas, D.F.;
Morrissey, M.T.

Publication type:

Article

Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 868, doi. 10.1111/j.1365-2621.2002.tb10691.x

By:

Koriyama, T.;
Wongso, S.;
Watanabe, K.;
Abe, H.

Publication type:

Article

Gelling Properties of Egg White Produced Using a Conventional and a Low-shear Reverse Osmosis Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 725, doi. 10.1111/j.1365-2621.2002.tb10666.x

By:

Eleya, M.M. Ould;
Gunasekaran, S.

Publication type:

Article

Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 765, doi. 10.1111/j.1365-2621.2002.tb10673.x

By:

Capita, R.;
Alonso-Calleja, C.;
García-Arias, M.T.;
Moreno, B.;
García-Fernández, M. Del Camino

Publication type:

Article

Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non-isothermal and Isothermal Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 776, doi. 10.1111/j.1365-2621.2002.tb10675.x

By:

Ruiz, P.;
Ocio, M.J.;
Cardona, F.;
Fernández, A.;
Rodrigo, M.;
Martínez, A.

Publication type:

Article

Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellana.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 688, doi. 10.1111/j.1365-2621.2002.tb10660.x

By:

Moure, A.;
Rua, M.;
Sineiro, J.;
Dominguez, H.

Publication type:

Article

Microbial and Sensory Assessment of Milk with an Electronic Nose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 758, doi. 10.1111/j.1365-2621.2002.tb10672.x

By:

Korel, F.;
Balaban, M.Ö.

Publication type:

Article

Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 615, doi. 10.1111/j.1365-2621.2002.tb10647.x

By:

Cornforth, D.P.;
West, E.M.

Publication type:

Article

Influence of pH and Salts on Egg White Gelation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 608, doi. 10.1111/j.1365-2621.2002.tb10646.x

By:

Croguennec, T.;
Nau, F.;
Brulé, G.

Publication type:

Article

Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of β-Casein Fragment (f 193-209).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 534, doi. 10.1111/j.1365-2621.2002.tb10633.x

By:

Soeryapranata, E.;
Powers, J.R.;
Jr., H.H. Hill;
III, W.F. Siems;
Al-Saad, K.A.;
Weller, K.M.

Publication type:

Article