Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 4
Results: 69
Surface Characterization of Caramel at the Micrometer Scale.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1411, doi. 10.1111/j.1365-2621.2003.tb09658.x
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Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1525, doi. 10.1111/j.1365-2621.2003.tb09678.x
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Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1422, doi. 10.1111/j.1365-2621.2003.tb09660.x
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Inhibition of Streptococcus mutans Growth by Hen Egg-derived Fatty Acids.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1433, doi. 10.1111/j.1365-2621.2003.tb09662.x
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Antioxidant and Antibacterial Activities of Punica granatum Peel Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1473, doi. 10.1111/j.1365-2621.2003.tb09669.x
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Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1404, doi. 10.1111/j.1365-2621.2003.tb09657.x
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Antimicrobial Properties of Raisins in Beef Jerky Preservation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1484, doi. 10.1111/j.1365-2621.2003.tb09671.x
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Functionality of Palm Oil as a Stabilizer in Peanut Butter.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1301, doi. 10.1111/j.1365-2621.2003.tb09643.x
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MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically Heated Food System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1341, doi. 10.1111/j.1365-2621.2003.tb09648.x
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Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1220, doi. 10.1111/j.1365-2621.2003.tb09628.x
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Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1334, doi. 10.1111/j.1365-2621.2003.tb09647.x
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Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1448, doi. 10.1111/j.1365-2621.2003.tb09665.x
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A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1459, doi. 10.1111/j.1365-2621.2003.tb09667.x
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Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1316, doi. 10.1111/j.1365-2621.2003.tb09645.x
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Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-function Relationships.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1356, doi. 10.1111/j.1365-2621.2003.tb09650.x
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Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1396, doi. 10.1111/j.1365-2621.2003.tb09656.x
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Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1161, doi. 10.1111/j.1365-2621.2003.tb09618.x
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Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1389, doi. 10.1111/j.1365-2621.2003.tb09655.x
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Caliciviruses: A Major Cause of Foodborne Illness.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1136, doi. 10.1111/j.1365-2621.2003.tb09614.x
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Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1169, doi. 10.1111/j.1365-2621.2003.tb09619.x
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Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1531, doi. 10.1111/j.1365-2621.2003.tb09679.x
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Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1542, doi. 10.1111/j.1365-2621.2003.tb09681.x
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D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1443, doi. 10.1111/j.1365-2621.2003.tb09664.x
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Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1454, doi. 10.1111/j.1365-2621.2003.tb09666.x
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Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1384, doi. 10.1111/j.1365-2621.2003.tb09654.x
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Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1498, doi. 10.1111/j.1365-2621.2003.tb09673.x
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Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1201, doi. 10.1111/j.1365-2621.2003.tb09625.x
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Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1292, doi. 10.1111/j.1365-2621.2003.tb09642.x
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Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1377, doi. 10.1111/j.1365-2621.2003.tb09653.x
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Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1308, doi. 10.1111/j.1365-2621.2003.tb09644.x
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Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1234, doi. 10.1111/j.1365-2621.2003.tb09631.x
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Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1175, doi. 10.1111/j.1365-2621.2003.tb09620.x
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Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1179, doi. 10.1111/j.1365-2621.2003.tb09621.x
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Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. 'Rojo brillante'.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1516, doi. 10.1111/j.1365-2621.2003.tb09676.x
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Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1240, doi. 10.1111/j.1365-2621.2003.tb09632.x
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Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1428, doi. 10.1111/j.1365-2621.2003.tb09661.x
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Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1365, doi. 10.1111/j.1365-2621.2003.tb09651.x
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Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1347, doi. 10.1111/j.1365-2621.2003.tb09649.x
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Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1244, doi. 10.1111/j.1365-2621.2003.tb09633.x
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Aroma-active Components of Liquid Cheddar Whey.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1215, doi. 10.1111/j.1365-2621.2003.tb09627.x
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Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia ( Orechromis niloticus) Myosin.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1192, doi. 10.1111/j.1365-2621.2003.tb09623.x
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Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1208, doi. 10.1111/j.1365-2621.2003.tb09626.x
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Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1248, doi. 10.1111/j.1365-2621.2003.tb09634.x
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Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1259, doi. 10.1111/j.1365-2621.2003.tb09636.x
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Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1185, doi. 10.1111/j.1365-2621.2003.tb09622.x
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Functional Properties of Protein Fractions Isolated from Porcine Blood.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1196, doi. 10.1111/j.1365-2621.2003.tb09624.x
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Vascular Infusion as a Means to Improve the Antioxidant-Prooxidant Balance of Beef.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1149, doi. 10.1111/j.1365-2621.2003.tb09616.x
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Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1511, doi. 10.1111/j.1365-2621.2003.tb09675.x
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1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa'Plums.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1504, doi. 10.1111/j.1365-2621.2003.tb09674.x
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Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1492, doi. 10.1111/j.1365-2621.2003.tb09672.x
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