Works in Journal of Food Science (Wiley-Blackwell), 2005, Vol 70, Issue 2
Results: 54
Histamine and Other Biogenic Amines and Bacterial Isolation in Retail Canned Anchovies.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C145, doi. 10.1111/j.1365-2621.2005.tb07075.x
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Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E92, doi. 10.1111/j.1365-2621.2005.tb07096.x
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Rapid Determination of Iodine Value and Saponification Value of Fish Oils by Near-Infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C127, doi. 10.1111/j.1365-2621.2005.tb07072.x
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Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C138, doi. 10.1111/j.1365-2621.2005.tb07074.x
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Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E85, doi. 10.1111/j.1365-2621.2005.tb07095.x
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Quality of Fresh-cut Apple Slices as Affected by Low-dose Ionizing Radiation and Calcium Ascorbate Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S143, doi. 10.1111/j.1365-2621.2005.tb07119.x
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Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4°C.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M95, doi. 10.1111/j.1365-2621.2005.tb07109.x
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Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E78, doi. 10.1111/j.1365-2621.2005.tb07094.x
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Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C173, doi. 10.1111/j.1365-2621.2005.tb07079.x
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Effect of Sodium Chloride, Acetic Acid, and Enzymes on Carotene Extraction in Carrots ( Daucus carota L.).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S136, doi. 10.1111/j.1365-2621.2005.tb07118.x
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Effect of Gastric Digestion pH on Iron, Zinc, and Calcium Dialyzability from Preterm and Term Starting Infant Formulas.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S107, doi. 10.1111/j.1365-2621.2005.tb07113.x
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Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C180, doi. 10.1111/j.1365-2621.2005.tb07080.x
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- Article
Kinetics of Proteolysis of β-Casein During Ripening of Fynbo Cheese Salted with NaCl or NaCl/KCl and Ripened at Different Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C151, doi. 10.1111/j.1365-2621.2005.tb07076.x
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Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger Contamination.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M100, doi. 10.1111/j.1365-2621.2005.tb07098.x
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Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C119, doi. 10.1111/j.1365-2621.2005.tb07071.x
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The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S102, doi. 10.1111/j.1365-2621.2005.tb07112.x
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Mechanical Properties of Heat-cured Whey Protein-based Edible Films Compared with Collagen Casings under Sausage Manufacturing Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E131, doi. 10.1111/j.1365-2621.2005.tb07085.x
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Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S113, doi. 10.1111/j.1365-2621.2005.tb07114.x
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Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S153, doi. 10.1111/j.1365-2621.2005.tb07121.x
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Use of a Mathematical Model to Describe the Barrier Properties of Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E142, doi. 10.1111/j.1365-2621.2005.tb07087.x
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Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E124, doi. 10.1111/j.1365-2621.2005.tb07084.x
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Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M87, doi. 10.1111/j.1365-2621.2005.tb07108.x
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Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157:H7 to Ionizing Radiation in Solution and on Green Leaf Lettuce.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M121, doi. 10.1111/j.1365-2621.2005.tb07101.x
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State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E135, doi. 10.1111/j.1365-2621.2005.tb07086.x
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The Influence of Harmonia axyridis on Wine Composition and Aging.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S128, doi. 10.1111/j.1365-2621.2005.tb07117.x
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Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E117, doi. 10.1111/j.1365-2621.2005.tb07083.x
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Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive Defect.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S91, doi. 10.1111/j.1365-2621.2005.tb07122.x
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Comparison of a Chromogenic Medium with Thiosulfate-Citrate-Bile Salts-Sucrose Agar for Detecting Vibrio parahaemolyticus.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M125, doi. 10.1111/j.1365-2621.2005.tb07102.x
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Industrial Applications of Selected JFS Articles.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. vi, doi. 10.1111/j.1365-2621.2005.tb07070.x
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- Article
Perception of Bread: A Comparison of Consumers and Trained Assessors.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S95, doi. 10.1111/j.1365-2621.2005.tb07123.x
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Validation of Lag Time and Growth Rate Models for Salmonella Typhimurium: Acceptable Prediction Zone Method.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M129, doi. 10.1111/j.1365-2621.2005.tb07103.x
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Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C132, doi. 10.1111/j.1365-2621.2005.tb07073.x
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Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S123, doi. 10.1111/j.1365-2621.2005.tb07116.x
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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E152, doi. 10.1111/j.1365-2621.2005.tb07089.x
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Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E98, doi. 10.1111/j.1365-2621.2005.tb07097.x
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Nonenzymatic Browning Kinetics in Low-moisture Food Systems as Affected by Matrix Composition and Crystallization.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E69, doi. 10.1111/j.1365-2621.2005.tb07093.x
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Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M113, doi. 10.1111/j.1365-2621.2005.tb07100.x
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Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S149, doi. 10.1111/j.1365-2621.2005.tb07120.x
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Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E109, doi. 10.1111/j.1365-2621.2005.tb07082.x
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A Hypothesis for the Chemical Basis for Perception of Sour Taste.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. R44, doi. 10.1111/j.1365-2621.2005.tb07111.x
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Meat Products as Functional Foods: A Review.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. R37, doi. 10.1111/j.1365-2621.2005.tb07110.x
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Effect of pH on Sedimentation of Cod ( Gadus morhua) Muscle Membranes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C164, doi. 10.1111/j.1365-2621.2005.tb07078.x
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A Novel Process for the Recovery of Polyphenols from Grape ( Vitis vinifera L.) Pomace.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. C157, doi. 10.1111/j.1365-2621.2005.tb07077.x
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Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial Cells.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M81, doi. 10.1111/j.1365-2621.2005.tb07107.x
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Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E64, doi. 10.1111/j.1365-2621.2005.tb07092.x
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Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E57, doi. 10.1111/j.1365-2621.2005.tb07091.x
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Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E104, doi. 10.1111/j.1365-2621.2005.tb07081.x
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Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M141, doi. 10.1111/j.1365-2621.2005.tb07105.x
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Frozen Blueberry-soy Dessert Quality.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S119, doi. 10.1111/j.1365-2621.2005.tb07115.x
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Protective Effect of Microencapsulation Consisting of Multiple Emulsification and Heat Gelation Processes on Immunoglobulin in Yolk.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E148, doi. 10.1111/j.1365-2621.2005.tb07088.x
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