Works matching IS 0022-1147 AND VI 70 AND IP 4 AND DT 2005

Results: 44

Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C263, doi. 10.1111/j.1365-2621.2005.tb07171.x

By:

Ahn, Juhee;
Grün, Ingolf U.

Publication type:

Article

Irradiation-induced Cured Ham Color Fading and Regeneration.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C281, doi. 10.1111/j.1365-2621.2005.tb07174.x

By:

Houser, Terry A.;
Sebranek, Joseph G.;
Maisonet, Wigberto Núñez;
Cordray, Joseph C.;
Ahn, Dong U.;
Dixon, Philip M.

Publication type:

Article

Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C292, doi. 10.1111/j.1365-2621.2005.tb07176.x

By:

Chun, Jiyeon;
Lee, Junsoo;
Eitenmiller, Ronald R.

Publication type:

Article

Nutritional Composition of Genetically Modified Peanut Varieties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S254, doi. 10.1111/j.1365-2621.2005.tb07198.x

By:

Jonnala, Ramakanth S.;
Dunford, Nurhan T.;
Chenault, Kelly

Publication type:

Article

Soluble Albumin and Biological Value of Protein in Cocoa ( Theobroma cacao L.) Beans as a Function of Roasting Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S294, doi. 10.1111/j.1365-2621.2005.tb07205.x

By:

Abecia-Soria, Luis;
Pezoa-García, Nelson H.;
Amaya-Farfan, Jaime

Publication type:

Article

Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M208, doi. 10.1111/j.1365-2621.2005.tb07190.x

By:

Singh, Gurdip;
Maurya, Sumitra;
Lampasona, M.P.;
Catalan, C.

Publication type:

Article

Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S286, doi. 10.1111/j.1365-2621.2005.tb07204.x

By:

Serrano, Jazmin;
Velazquez, Gonzalo;
Lopetcharat, Kannapon;
Ramirez, Jose A.;
Torres, J. Antonio

Publication type:

Article

Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit ( Citrus paradisi Macf.) Juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C307, doi. 10.1111/j.1365-2621.2005.tb07178.x

By:

Widmer, Wilbur;
Haun, Carl

Publication type:

Article

Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E253, doi. 10.1111/j.1365-2621.2005.tb07180.x

By:

Zhang, Haoxian;
Balaban, Muratö.;
Principe, José C.;
Portier, Kenneth

Publication type:

Article

Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S309, doi. 10.1111/j.1365-2621.2005.tb07208.x

By:

Bruce, Heather L.;
Beilken, Shane L.;
Leppard, Philip

Publication type:

Article

Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E265, doi. 10.1111/j.1365-2621.2005.tb07182.x

By:

Falcone, Pasquale M.;
Baiano, Antonietta;
Zanini, Franco;
Mancini, Lucia;
Tromba, Giuliana;
Dreossi, D.;
Montanari, Francesco;
Scuor, Nicola;
Nobile, Matteo A. Del

Publication type:

Article

Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S257, doi. 10.1111/j.1365-2621.2005.tb07199.x

By:

Kohyama, Kaoru;
Nakayama, Yuko;
Watanabe, Hirotaka;
Sasaki, Tomoko

Publication type:

Article

Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M191, doi. 10.1111/j.1365-2621.2005.tb07187.x

By:

Lee, Myung Ye;
Park, Su-Young;
Jung, Keun-Ok;
Park, Kun-Young;
Kim, Soon Dong

Publication type:

Article

Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E279, doi. 10.1111/j.1365-2621.2005.tb07184.x

By:

Muramatsu, Yoshiki;
Tagawa, Akio;
Kasai, Takamasa

Publication type:

Article

Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M236, doi. 10.1111/j.1365-2621.2005.tb07194.x

By:

Otieno, D.O.;
Ashton, J.F.;
Shah, Nagendra E

Publication type:

Article

Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C313, doi. 10.1111/j.1365-2621.2005.tb07179.x

By:

Wang, Haihong;
Pato, Mary D.;
Shand, Phyllis J.

Publication type:

Article

Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C250, doi. 10.1111/j.1365-2621.2005.tb07168.x

By:

Vasavada, Mihir N.;
Cornforth, Daren P.

Publication type:

Article

DNA Damage-Inducible Gene Expression and Formation of 5-Fluorouracil-Resistant Mutants in Escherichia coli Exposed to 2-Dodecylcyclobutanone.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C254, doi. 10.1111/j.1365-2621.2005.tb07169.x

By:

Sommers, Christopher H.;
Mackay, William J.

Publication type:

Article

Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S304, doi. 10.1111/j.1365-2621.2005.tb07207.x

By:

Buggenhout, Sandy Van;
Messagie, Inge;
Loey, Ann;
Hendrickx, Marc

Publication type:

Article

The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C258, doi. 10.1111/j.1365-2621.2005.tb07170.x

By:

Guo, Shun-Tang;
Ono, Tomotada

Publication type:

Article

Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S270, doi. 10.1111/j.1365-2621.2005.tb07202.x

By:

Ju, Zhiy;
Howard, Luke R.

Publication type:

Article

A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C298, doi. 10.1111/j.1365-2621.2005.tb07177.x

By:

Kristinsson, Hordur G.;
Theodore, Ann E.;
Demir, Necla;
Ingadottir, Bergros

Publication type:

Article

Functional Properties of Glycated Soy 11S Glycinin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C269, doi. 10.1111/j.1365-2621.2005.tb07172.x

By:

Achouri, Allaoua;
Boye, Joyce Irene;
Yaylayan, Varoujan A.;
Yeboah, Faustinus K.

Publication type:

Article

Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S267, doi. 10.1111/j.1365-2621.2005.tb07201.x

By:

Eisele, Thomas A.;
Semon, Melinda J.

Publication type:

Article

Antifungal Coatings on Fresh Strawberries ( Fragaria × ananassa) to Control Mold Growth During Cold Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M202, doi. 10.1111/j.1365-2621.2005.tb07189.x

By:

Park, Su-IL;
Stan, Siliva D.;
Daeschel, Mark A.;
Zhao, Yanyun

Publication type:

Article

Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated Cantaloupes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M242, doi. 10.1111/j.1365-2621.2005.tb07195.x

By:

Annous, Bassam A.;
Sapers, Gerald M.;
Jones, Donyel M.;
Burke, Angela

Publication type:

Article

Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S249, doi. 10.1111/j.1365-2621.2005.tb07197.x

By:

Koseki, Masamichi;
Fujiki, Sumiko;
Tanaka, Yoshinori;
Noguchi, Hiroyuki;
Nishikawa, Toshikazu

Publication type:

Article

Examination of Exopolysaccharide Produced by Lactobacillus delbrueckii subsp. bulgaricus Using Confocal Laser Scanning and Scanning Electron Microscopy Techniques.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M224, doi. 10.1111/j.1365-2621.2005.tb07192.x

By:

Goh, Kelvin K.T.;
Haisman, R. Derek;
Singh, Harjinder

Publication type:

Article

Raynaud's Phenomenon and the Possible Use of Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. R67, doi. 10.1111/j.1365-2621.2005.tb07196.x

By:

Wright, Chris I.;
Kroner, Christine I.;
Draijer, Richard

Publication type:

Article

Molecular Identification of Commercial Spicy Pollack Roe Products by PCR-RFLP Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C235, doi. 10.1111/j.1365-2621.2005.tb07165.x

By:

Aranishi, Futoshi;
Okimoto, Takane;
Ohkumbo, Makoto;
Izumi, Shotaro

Publication type:

Article

Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons ( Momordica charantia) and Antioxidant Activities of their Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C275, doi. 10.1111/j.1365-2621.2005.tb07173.x

By:

Horax, Ronny;
Hettiarachchy, Navam;
Islam, Shahidul

Publication type:

Article

E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C286, doi. 10.1111/j.1365-2621.2005.tb07175.x

By:

Kim, Joo-Shin

Publication type:

Article

Rapid PCR-RFLP Method for the Identification of 5 Billfish Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C246, doi. 10.1111/j.1365-2621.2005.tb07167.x

By:

Hsieh, Hung-Sheng;
Chai, Tuu-Jyi;
Hwang, Deng-Fwu

Publication type:

Article

Partial Characterization of Protease Activity in Squid ( Todaropsis eblanae) Mantle: Modification by High-pressure Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C239, doi. 10.1111/j.1365-2621.2005.tb07166.x

By:

Hernández-Andrés, Aránzazu;
Guillén, Carmen Gómez-;
Montero, Pilar;
Pérez-Mateos, Miriam

Publication type:

Article

The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S262, doi. 10.1111/j.1365-2621.2005.tb07200.x

By:

Houser, Terry A.;
Sebranek, Joseph G.;
Maisonet, Wigberto Núñez;
Cordray, Joseph C.;
Wiegand, Bryon R.;
Ahn, Dong;
Lee, Eun J.

Publication type:

Article

Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M230, doi. 10.1111/j.1365-2621.2005.tb07193.x

By:

DiPersio, Patricia A.;
Yoon, Yohan;
Sofos, John N.;
Kendall, Patricia A.

Publication type:

Article

Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E273, doi. 10.1111/j.1365-2621.2005.tb07183.x

By:

Fermin, Brenda C.;
Hahm, T.S.;
Radinsky, Julia A.;
Kratochvil, Robert J.;
Hall, John E.;
Lo, Y. Martin

Publication type:

Article

Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E295, doi. 10.1111/j.1365-2621.2005.tb07186.x

By:

Tek, Hatice N.;
Turhan, Kamile N.;
Etzel, Mark R.

Publication type:

Article

Design of a Beverage from Whey Permeate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S277, doi. 10.1111/j.1365-2621.2005.tb07203.x

By:

Beucler, Janine;
Drake, Maryanne;
Foegeding, E. Allen

Publication type:

Article

Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S299, doi. 10.1111/j.1365-2621.2005.tb07206.x

By:

Alizadeh, Mohammad;
Hamedi, Manouchehr;
Khosroshahi, Asghar

Publication type:

Article

Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E288, doi. 10.1111/j.1365-2621.2005.tb07185.x

By:

Luechapattanaporn, Kunchalee;
Wang, Yifen;
Wang, Jian;
Tang, Juming;
Hallberg, Linnea M.;
Dunne, C. Patrick

Publication type:

Article

Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E259, doi. 10.1111/j.1365-2621.2005.tb07181.x

By:

Zhang, Haoxian;
Balban, Muratö.;
Portier, Kenneth;
Sims, Charles A.

Publication type:

Article

Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M216, doi. 10.1111/j.1365-2621.2005.tb07191.x

By:

Gokavi, Sumangala;
Zhang, Lanwei;
Huang, Ming-Kuei;
Zhao, Xin;
Guo, Mingruo

Publication type:

Article

Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M197, doi. 10.1111/j.1365-2621.2005.tb07188.x

By:

Williams, Robert C.;
Sumner, Susan S.;
Golden, David A.

Publication type:

Article