Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 3

Results: 65

Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1212, doi. 10.1111/j.1365-2621.2002.tb09479.x

By:

Lee, S.-Y.;
Trezza, T. A.;
Guinard, J.-X.;
Krochta, J. M.

Publication type:

Article

Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1267, doi. 10.1111/j.1365-2621.2002.tb09488.x

By:

Hale, A. B.;
Carpenter, C. E.;
Walsh, M. K.

Publication type:

Article

Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 923, doi. 10.1111/j.1365-2621.2002.tb09429.x

By:

Raksakulthai, R.;
Rosenberg, M.;
Haard, N.F.

Publication type:

Article

Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 963, doi. 10.1111/j.1365-2621.2002.tb09436.x

By:

Verdini, R.A.;
Rubiolo, A.C.

Publication type:

Article

Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1021, doi. 10.1111/j.1365-2621.2002.tb09447.x

By:

Daukšas, E.;
Venskutonis, P.R.;
Sivik, B.

Publication type:

Article

Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 996, doi. 10.1111/j.1365-2621.2002.tb09442.x

By:

Tu, Y.-Y.;
Chen, C.-C.;
Chang, J-H.;
Chang, H-M.

Publication type:

Article

Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations- A Comparison with Wheat Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1043, doi. 10.1111/j.1365-2621.2002.tb09451.x

By:

Rolée, A.;
Chiotelli, E.;
Meste, M. Le

Publication type:

Article

Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1249, doi. 10.1111/j.1365-2621.2002.tb09485.x

By:

Bernal, M. J.;
Periago, M. J.;
Ros, G.

Publication type:

Article

Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1175, doi. 10.1111/j.1365-2621.2002.tb09472.x

By:

Garro, M. S.;
De Valdez, G. F.;
De Giori, G. S.

Publication type:

Article

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 916, doi. 10.1111/j.1365-2621.2002.tb09428.x

By:

Gorraiz, C.;
Beriain, M.J.;
Chasco, J.;
Insausti, K.

Publication type:

Article

Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1032, doi. 10.1111/j.1365-2621.2002.tb09449.x

By:

Taylor, D.P.;
Ogden, L.V.

Publication type:

Article

Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 985, doi. 10.1111/j.1365-2621.2002.tb09440.x

By:

Yongswawatdigul, J.;
Park, J.W.

Publication type:

Article

HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 956, doi. 10.1111/j.1365-2621.2002.tb09435.x

By:

Kurian, A.L.;
Starks, A.N.

Publication type:

Article

Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 978, doi. 10.1111/j.1365-2621.2002.tb09439.x

By:

Sammel, L.M.;
Hunt, M.C.;
Kropf, D.H.;
Hachmeister, K.A.;
Johnson, D.E.

Publication type:

Article

Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1179, doi. 10.1111/j.1365-2621.2002.tb09473.x

By:

Fadda, S.;
Oliver, G.;
Vignolo, G.

Publication type:

Article

Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for Recycling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1036, doi. 10.1111/j.1365-2621.2002.tb09450.x

By:

Diaz, M.E.;
Law, S.E.;
Birt, D.M.

Publication type:

Article

Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1007, doi. 10.1111/j.1365-2621.2002.tb09444.x

By:

Lien, R.;
Hunt, M.C.;
Anderson, S.;
Kropf, D.H.;
Loughin, T.M.;
Dikeman, M.E.;
Velazco, J.

Publication type:

Article

Photooxidative Stability of Ice Cream Prepared from Milk Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1200, doi. 10.1111/j.1365-2621.2002.tb09477.x

By:

Shiota, M.;
Ikeda, N.;
Konishi, H.;
Yoshioka, T.

Publication type:

Article

Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1240, doi. 10.1111/j.1365-2621.2002.tb09484.x

By:

Suutarinen, J.;
Honkapää, K.;
Heiniö, R.-L.;
Mustranta, A.;
Liukkonen-Lilja, H.;
Mokkila, M.

Publication type:

Article

Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1233, doi. 10.1111/j.1365-2621.2002.tb09483.x

By:

Sanchez-Brambila, G. Y.;
Lyon, B. G.;
Huang, Y. W.;
Lyon, C. E.;
Gates, K. W.

Publication type:

Article

Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1130, doi. 10.1111/j.1365-2621.2002.tb09465.x

By:

Quintana, J.M.;
Califano, A.;
Zaritzky, N.

Publication type:

Article

Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1170, doi. 10.1111/j.1365-2621.2002.tb09471.x

By:

Cundith, C. J.;
Kerth, C. R.;
Jones, W. R.;
Caskey, T. A.;
Kuhlers, D. L.

Publication type:

Article

The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1255, doi. 10.1111/j.1365-2621.2002.tb09486.x

By:

Kim, M-Y.;
Joeng, W-S;
Chung, S-K.

Publication type:

Article

ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 991, doi. 10.1111/j.1365-2621.2002.tb09441.x

By:

Cappeln, G.;
Jessen, F.

Publication type:

Article

Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 973, doi. 10.1111/j.1365-2621.2002.tb09438.x

By:

Chobpattana, W.;
Jeon, I.J.;
Smith, J.S.;
Loughin, T.M.

Publication type:

Article

Effect of Iron on the Color of Barley and Other Cereal Porridges.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1208, doi. 10.1111/j.1365-2621.2002.tb09478.x

By:

Theuer, R.

Publication type:

Article

Effect of Cooking on the Crispness of Cassava Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1219, doi. 10.1111/j.1365-2621.2002.tb09480.x

By:

Grizotto, R.;
De Menezes, H. C.

Publication type:

Article

Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1002, doi. 10.1111/j.1365-2621.2002.tb09443.x

By:

Armenta-López, R.;
Guerrero, I. L.;
Huerta, S.

Publication type:

Article

Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1196, doi. 10.1111/j.1365-2621.2002.tb09476.x

By:

Martínez-Flores, H.E.;
Martíanez-Bustos, F.;
Figueroa, J.D.C.;
González-Hernández, J.

Publication type:

Article

Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1138, doi. 10.1111/j.1365-2621.2002.tb09466.x

By:

Garcia, A.;
Carcel, C.;
Dulau, L.;
Samson, A.;
Aguera, E.;
Agosin, E.;
Günata, Z.

Publication type:

Article

Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 948, doi. 10.1111/j.1365-2621.2002.tb09433.x

By:

Hsieh, Y.W.;
Shiu, Y.C.;
Cheng, C.A.;
Chen, S.K.;
Hwang, D.F.

Publication type:

Article

Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1149, doi. 10.1111/j.1365-2621.2002.tb09468.x

By:

Hsieh, Y-H.P.;
Zhang, S.;
Chen, F-C.;
Sheu, S.C.

Publication type:

Article

Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 896, doi. 10.1111/j.1365-2621.2002.tb09425.x

By:

Peleg, M.

Publication type:

Article

Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1057, doi. 10.1111/j.1365-2621.2002.tb09453.x

By:

Toro-Vazquez, J.;
Herrera-Coronado, V.;
Dibildox-Alvarado, E.;
Charo-Alonso, M.;
Gomez-Aldapa, C.

Publication type:

Article

Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1097, doi. 10.1111/j.1365-2621.2002.tb09459.x

By:

Sbodio, O.A.;
Tercero, E.J.;
Coutaz, R.;
Martinez, E.

Publication type:

Article

Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 910, doi. 10.1111/j.1365-2621.2002.tb09427.x

By:

Kader, F.;
Irmouli, M.;
Nicolas, J.P.;
Metche, M.

Publication type:

Article

Edible Antimicrobial Films Based on Chitosan Matrix.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1162, doi. 10.1111/j.1365-2621.2002.tb09470.x

By:

Coma, V.;
Martial-Gros, A.;
Garreau, S.;
Copinet, A.;
Salin, F.;
Deschamps, A.

Publication type:

Article

The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1126, doi. 10.1111/j.1365-2621.2002.tb09464.x

By:

Inoue, C.;
Hagura, Y.;
Ishikawa, M.;
Suzuki, K.

Publication type:

Article

Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck Liver.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1144, doi. 10.1111/j.1365-2621.2002.tb09467.x

By:

Tremoulet, F.;
Rabier, P.;
Gas, G.

Publication type:

Article

A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1092, doi. 10.1111/j.1365-2621.2002.tb09458.x

By:

Hallberg, L.M.;
Chinachoti, P.

Publication type:

Article

Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 943, doi. 10.1111/j.1365-2621.2002.tb09432.x

By:

Keceli, T.;
Gordon, M.H.

Publication type:

Article

Characterization of Flavonoids in Different Cultivars of Onion ( Allium cepa L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1229, doi. 10.1111/j.1365-2621.2002.tb09482.x

By:

Marotti, M.;
Piccaglia, R.

Publication type:

Article

Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1155, doi. 10.1111/j.1365-2621.2002.tb09469.x

By:

Lu, Z.;
Fleming, H.P.;
Feeters, R.F.;
Yoon, S.A.

Publication type:

Article

Salmonella Enteritidis Risk Assessment: A Kinetic Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1115, doi. 10.1111/j.1365-2621.2002.tb09462.x

By:

Almonacid, S.;
Gutierrez, J.;
Jaques, A.;
Simpson, R.

Publication type:

Article

Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1184, doi. 10.1111/j.1365-2621.2002.tb09474.x

By:

Tran, L. H.;
Nagano, H.

Publication type:

Article

Electrophoretic Identification of Muscle Proteins in 7 Puffer Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 936, doi. 10.1111/j.1365-2621.2002.tb09431.x

By:

Chen, T.-Y.;
Hwang, D.-F.

Publication type:

Article

Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1108, doi. 10.1111/j.1365-2621.2002.tb09461.x

By:

Finney, J.;
Buffo, R.;
Reineccius, G.A.

Publication type:

Article

Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers ( Capsicum annuum) by Ozone Gas Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1188, doi. 10.1111/j.1365-2621.2002.tb09475.x

By:

Han, Y.;
Floros, J. D.;
Linton, R. H.;
Nielsen, S. S.;
Nelson, P. E.

Publication type:

Article

Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon ( Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 929, doi. 10.1111/j.1365-2621.2002.tb09430.x

By:

Tironi, V.A.;
Tomás, M.C.;
Añón, M.C.

Publication type:

Article

Medium-Long-Medium and Medium-Long-Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1016, doi. 10.1111/j.1365-2621.2002.tb09446.x

By:

Lee, K.T.;
Foglia, T.A.;
Oh, M.J.

Publication type:

Article