Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 3

Results: 33

Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 545, doi. 10.1111/j.1365-2621.2000.tb16045.x

By:

Arias, R.;
Lee, T.-C.;
Specca, D.;
Janes, H.

Publication type:

Article

Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Padeged under Modified Atmosphere.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 549, doi. 10.1111/j.1365-2621.2000.tb16046.x

By:

Prakash, A.;
Guner, A. R.;
Caporaso, F.;
Foley, D. M.

Publication type:

Article

Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 541, doi. 10.1111/j.1365-2621.2000.tb16044.x

By:

Gorny, J. R.;
Cifuentes, R. A.;
Hess-Pierce, B.;
Kader, A. A.

Publication type:

Article

Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 534, doi. 10.1111/j.1365-2621.2000.tb16043.x

By:

Barrett, D. M.;
Garcia, E. L.;
Russell, G. F.;
Ramirez, E.;
Shirazi, A.

Publication type:

Article

Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 529, doi. 10.1111/j.1365-2621.2000.tb16041.x

By:

Sapers, G. M.;
Miller, R. L.;
Jantschke, M.;
Mattrazzo, A. M.

Publication type:

Article

Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 521, doi. 10.1111/j.1365-2621.2000.tb16040.x

By:

Kim, J.-G.;
Yousef, A. E.

Publication type:

Article

Modeling the Growth/No-Growth Interface of Zygosaccharomyces bailii in Mango Puree.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 516, doi. 10.1111/j.1365-2621.2000.tb16039.x

By:

López-Malo, A.;
Palou, E.

Publication type:

Article

Thiamin Stability in Solids as Affected by the Glass Transition.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 498, doi. 10.1111/j.1365-2621.2000.tb16035.x

By:

Bell, L. N.;
White, K. L.

Publication type:

Article

Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 502, doi. 10.1111/j.1365-2621.2000.tb16036.x

By:

Bani-Jaber, A.;
McGuire, J.;
Ayres, J. W.;
Daeschel, M. A.

Publication type:

Article

Flow Characterization of Peach Products During Extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 471, doi. 10.1111/j.1365-2621.2000.tb16030.x

By:

Akdogan, H.;
McHugh, T. H.

Publication type:

Article

Preservation of Microstructure in Peach and Mango during High-pressure- shift Freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 466, doi. 10.1111/j.1365-2621.2000.tb16029.x

By:

Otero, L.;
Martino, M.;
Zaritzky, N.;
Solas, M.;
Sanz, P. D.

Publication type:

Article

Ultrasonic Spectroscopy Study of Salad Dressings.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 507, doi. 10.1111/j.1365-2621.2000.tb16037.x

By:

Chanamai, R.;
Alba, F.;
McClements, D. J.

Publication type:

Article

Oil Absorption During Frying of Frozen Parfried Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 476, doi. 10.1111/j.1365-2621.2000.tb16031.x

By:

Aguilera, J. M.;
Gloria-Hernandez, H.

Publication type:

Article

Optimizing Apple Juice Extraction in Multiple Presses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 461, doi. 10.1111/j.1365-2621.2000.tb16028.x

By:

González, M. T.;
Elustondo, M. P.;
Urbicain, M. J.

Publication type:

Article

Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 491, doi. 10.1111/j.1365-2621.2000.tb16034.x

By:

Teramoto, A.;
Fuchigami, M.

Publication type:

Article

Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood Plasma.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 486, doi. 10.1111/j.1365-2621.2000.tb16033.x

By:

Parés, D.;
Saguer, E.;
Toldrà, M.;
Carretero, C.

Publication type:

Article

Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 480, doi. 10.1111/j.1365-2621.2000.tb16032.x

By:

McHugh, T. H.;
Senesi, E.

Publication type:

Article

Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 417, doi. 10.1111/j.1365-2621.2000.tb16019.x

By:

Slesinski, A. J.;
Claus, J. R.;
Anderson-Cook, C. M.;
Eigel, W. E.;
Graham, P. P.;
Lenz, G. E.;
Noble, R. B.

Publication type:

Article

Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 413, doi. 10.1111/j.1365-2621.2000.tb16018.x

By:

Batlle, N.;
Aristoy, M.-C.;
Toldrá, F.

Publication type:

Article

Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 408, doi. 10.1111/j.1365-2621.2000.tb16017.x

By:

Horigane, A. K.;
Engelaar, W. M. H. G.;
Toyoshima, H.;
Ono, H.;
Sakai, M.;
Okubo, A.;
Nagata, T.

Publication type:

Article

Relaxation Time Spectrum of Hydrogels by CONTIN Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 374, doi. 10.1111/j.1365-2621.2000.tb16010.x

By:

Mao, R.;
Tang, J.;
Swanson, B. G.

Publication type:

Article

Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 458, doi. 10.1111/j.1365-2621.2000.tb16027.x

By:

Arena, E.;
Fallico, B.;
Maccarone, E.

Publication type:

Article

Pore Structure of Coffee Beans Affected by Roasting Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 452, doi. 10.1111/j.1365-2621.2000.tb16026.x

By:

Schenker, S.;
Handschin, S.;
Frey, B.;
Perren, R.;
Escher, F.

Publication type:

Article

Plasticizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 445, doi. 10.1111/j.1365-2621.2000.tb16025.x

By:

Chang, Y. P.;
Cheah, P. B.;
Seow, C. C.

Publication type:

Article

Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 440, doi. 10.1111/j.1365-2621.2000.tb16024.x

By:

Inazu, T.;
Iwasaki, K.

Publication type:

Article

Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 434, doi. 10.1111/j.1365-2621.2000.tb16022.x

By:

Montero, P.;
Gomez-Guillén, M. C.

Publication type:

Article

Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 428, doi. 10.1111/j.1365-2621.2000.tb16021.x

By:

Parkington, J. K.;
Xiong, Y. L.;
Blanchard, S. P.;
Xiong, S.;
Wang, B.;
Srinivasan, S.;
Froning, G. W.

Publication type:

Article

Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 421, doi. 10.1111/j.1365-2621.2000.tb16020.x

By:

Slesinski, A. J.;
Claus, J. R.;
Anderson-Cook, C. M.;
Eigel, W. E.;
Graham, P. P.;
Lenz, G. E.;
Noble, R. B.

Publication type:

Article

Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 390, doi. 10.1111/j.1365-2621.2000.tb16013.x

By:

Kalt, W.;
McDonald, J. E.;
Donner, H.

Publication type:

Article

Involvement of Disulfide Bonds in Bovine β-Lactoglobulin B Gels Set Thermally at Various pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 384, doi. 10.1111/j.1365-2621.2000.tb16012.x

By:

Otte, J.;
Zakora, M.;
Qvist, K. B.

Publication type:

Article

Enrichment of Genistein in Soy Protein Concentrate with β- glucosidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 403, doi. 10.1111/j.1365-2621.2000.tb16016.x

By:

Pandjaitan, N.;
Hettiarachchy, N.;
Ju, Z. Y.

Publication type:

Article

Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 399, doi. 10.1111/j.1365-2621.2000.tb16015.x

By:

Pandjaitan, N.;
Hettiarachchy, N.;
Ju, Z. Y.;
Crandall, P.;
Sneller, C.;
Dombek, D.

Publication type:

Article

Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 394, doi. 10.1111/j.1365-2621.2000.tb16014.x

By:

Lou, X.;
Wang, C.;
Xiong, Y. L.;
Wang, B.;
Mims, S. D.

Publication type:

Article