Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 5

Results: 68

Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1964, doi. 10.1111/j.1365-2621.2002.tb08753.x

By:

Mei, Y.;
Zhao, Y.;
Yang, J.;
Furr, H.C.

Publication type:

Article

Visible/Near-Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1821, doi. 10.1111/j.1365-2621.2002.tb08729.x

By:

Nilsen, H.;
Esaiassen, M.;
Heia, K.;
Sigernes, F.

Publication type:

Article

Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military Rations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1872, doi. 10.1111/j.1365-2621.2002.tb08739.x

By:

Ng, T.M.;
Viard, E.;
Caipo, M.L.;
Duffy, S.;
Schaffner, D.W.

Publication type:

Article

Evaluating Energy Consumption and Efficiency of a Twin-Screw Extruder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1803, doi. 10.1111/j.1365-2621.2002.tb08726.x

By:

Liang, M.;
Huff, H.E.;
Hsieh, F.-H.

Publication type:

Article

Application of a Depth Sensing Indentation Hardness Test to Evaluate the Mechanical Properties of Food Materials.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1814, doi. 10.1111/j.1365-2621.2002.tb08728.x

By:

ÖZkan, N.;
Xin, H.;
Chen, X.D.

Publication type:

Article

Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1939, doi. 10.1111/j.1365-2621.2002.tb08750.x

By:

And, C.M. Lee;
Resurreccion, A.V.A.

Publication type:

Article

Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1979, doi. 10.1111/j.1365-2621.2002.tb08756.x

By:

Yeh, J.Y.;
Resurreccion, A.V.A.;
Phillips, R.D.;
Hung, Y.C.

Publication type:

Article

Predictive Models for the Survival/death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and Chilling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1836, doi. 10.1111/j.1365-2621.2002.tb08731.x

By:

Yang, H.;
Wang, S.;
Li, Y.;
Johnson, M.G.

Publication type:

Article

Demonstration of Indicator Microorganisms on Surface of Vegetables on the Market in the United States and Mexico.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1847, doi. 10.1111/j.1365-2621.2002.tb08733.x

By:

Hirotani, H.;
Naranjo, J.;
Moroyoqui, P.G.;
Gerba, C.P.

Publication type:

Article

Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1692, doi. 10.1111/j.1365-2621.2002.tb08707.x

By:

Kim, Y.H.;
Nam, K.C.;
Ahn, D.U.

Publication type:

Article

Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1719, doi. 10.1111/j.1365-2621.2002.tb08712.x

By:

Antony, S.M.;
Han, I.Y.;
Rieck, J.R.;
Dawson, P.L.

Publication type:

Article

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1616, doi. 10.1111/j.1365-2621.2002.tb08693.x

By:

Herbert, P.;
Santos, L.;
Bastos, M.;
Barros, P.;
Alves, A.

Publication type:

Article

Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1696, doi. 10.1111/j.1365-2621.2002.tb08708.x

By:

Du, M.;
Ahn, D.U.

Publication type:

Article

Osmotic Dehydration Behavior of Red Paprika ( Capsicum Annuum L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1790, doi. 10.1111/j.1365-2621.2002.tb08724.x

By:

Ade-Omowaye, B.I.O.;
Rastogi, N.K.;
Angersbach, A.;
Knorr, D.

Publication type:

Article

Production of Low Salted and Fermented Shrimp by Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1772, doi. 10.1111/j.1365-2621.2002.tb08721.x

By:

Lee, K.H.;
Ahn, H.J.;
Jo, C.;
Yook, H.S.;
Byun, M.W.

Publication type:

Article

Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1604, doi. 10.1111/j.1365-2621.2002.tb08691.x

By:

Salmon, J.M.;
Fornairon-Bonnefond, C.;
Mazauric, J.P.

Publication type:

Article

Factors Determining Yield Stress and Overrun of Whey Protein Foams.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1677, doi. 10.1111/j.1365-2621.2002.tb08704.x

By:

Luck, P.J.;
Bray, N.;
Foegeding, E.A.

Publication type:

Article

Improved Antimicrobial Wash Treatments for Decontamination of Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1886, doi. 10.1111/j.1365-2621.2002.tb08741.x

By:

Sapers, G.M.;
Miller, R.L.;
Annous, B.A.;
Burke, A.M.

Publication type:

Article

Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1600, doi. 10.1111/j.1365-2621.2002.tb08690.x

By:

Baker, G.L.;
Sims, C.A.;
Gorbet, D.A.;
Sanders, T.H.;
O'Keefe, S.F.

Publication type:

Article

Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1879, doi. 10.1111/j.1365-2621.2002.tb08740.x

By:

Murphy, R.Y.;
Duncan, L.K.;
Johnson, E.R.;
Davis, M.D.;
Marcy, J.A.

Publication type:

Article

Water Sorption of Food Models for Studies of Glass Transition and Reaction Kinetics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1758, doi. 10.1111/j.1365-2621.2002.tb08719.x

By:

Lievonen, S.M.;
Roos, Y.H.

Publication type:

Article

Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence Assay.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1868, doi. 10.1111/j.1365-2621.2002.tb08738.x

By:

Santos, C. S.;
Rigotto, C.;
Simoes, C.M.O.;
Barardi, C.R.M.

Publication type:

Article

Textural Property of 6 Legume Curds in Relation to their Protein Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1725, doi. 10.1111/j.1365-2621.2002.tb08713.x

By:

Cai, R.;
McCurdy, A.;
Baik, B.-K.

Publication type:

Article

Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1648, doi. 10.1111/j.1365-2621.2002.tb08699.x

By:

Talens, P.;
Escriche, I.;
Martinez-Navarrete, N.;
Chiralt, A.

Publication type:

Article

Identification of Ostrich Meat by Restriction Fragment Length Polymorphism (RFLP) Analysis of cytochrome b Gene.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1688, doi. 10.1111/j.1365-2621.2002.tb08706.x

By:

Abdulmawjood, A.;
Bülte, M.

Publication type:

Article

Influence of Increasing Brine Concentration in the Cod-Salting Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1922, doi. 10.1111/j.1365-2621.2002.tb08747.x

By:

Barat, J.M.;
Rodríguez-Barona, S.;
Andrés, A.;
Fito, P.

Publication type:

Article

Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1933, doi. 10.1111/j.1365-2621.2002.tb08749.x

By:

Mørkøre, T.;
Hansen, A.Å.;
Unander, E.;
Einen, O.

Publication type:

Article

Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1973, doi. 10.1111/j.1365-2621.2002.tb08755.x

By:

Boylston, T.D.;
Beitz, D.C.

Publication type:

Article

Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1904, doi. 10.1111/j.1365-2621.2002.tb08744.x

By:

García-Gimeno, R.M.;
Sanz-Martínez, C.;
García-Martos, J.M.;
Zurera-Cosano, G.

Publication type:

Article

Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1926, doi. 10.1111/j.1365-2621.2002.tb08748.x

By:

Temple, L.;
Gibson, R.S.;
Hotz, C.

Publication type:

Article

Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1892, doi. 10.1111/j.1365-2621.2002.tb08742.x

By:

Portocarrero, S.M.;
Newman, M.;
Mikel, B.

Publication type:

Article

Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1731, doi. 10.1111/j.1365-2621.2002.tb08714.x

By:

Kim, Y.J.;
Liu, R.H.

Publication type:

Article

Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1742, doi. 10.1111/j.1365-2621.2002.tb08716.x

By:

Hagenmaier, R.D.;
Shaw, P.E.

Publication type:

Article

Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1827, doi. 10.1111/j.1365-2621.2002.tb08730.x

By:

Park, S.-J.;
Lee, J.-I.;
Park, J.

Publication type:

Article

Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1851, doi. 10.1111/j.1365-2621.2002.tb08734.x

By:

Lagacé, L.;
Girouard, C.;
Dumont, J.;
Fortin, J.;
Roy, D.

Publication type:

Article

Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1713, doi. 10.1111/j.1365-2621.2002.tb08711.x

By:

Choi, H.S.;
Sawamura, M.;
Kondo, Y.

Publication type:

Article

Thermal and High-Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1610, doi. 10.1111/j.1365-2621.2002.tb08692.x

By:

Fachin, D.;
Loey, A. Van;
VanLoeyIndrawati, A.;
Ludikhuyze, L.;
Hendrickx, M.

Publication type:

Article

Preference Mapping of Commercial Toasted White Corn Tortilla Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1950, doi. 10.1111/j.1365-2621.2002.tb08751.x

By:

Meullenet, J.-F.;
Xiong, R.;
Monsoor, M.A.;
Bellman-Homer, T.;
Dias, P.;
Zivanovic, S.;
Fromm, H.;
Liu, Z.

Publication type:

Article

Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus-Relationship Between Maturity and Flavor Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1914, doi. 10.1111/j.1365-2621.2002.tb08746.x

By:

Stahnke, L.H.;
Holck, A.;
Jensen, A.;
Nilsen, A.;
Zanardi, E.

Publication type:

Article

Sucrose Degradation Under Model Processing Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1621, doi. 10.1111/j.1365-2621.2002.tb08694.x

By:

Andrews, L.S.;
Godshall, M.A.;
Moore, S.

Publication type:

Article

Intestinal Absorption of Lycopene from Different Types of Oleoresin Capsules.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1910, doi. 10.1111/j.1365-2621.2002.tb08745.x

By:

Böhm, V.

Publication type:

Article

Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1706, doi. 10.1111/j.1365-2621.2002.tb08710.x

By:

Martínez-Romero, D.;
Serrano, M.;
Carbonell, A.;
Burgos, L.;
Riquelme, F.;
Valero, D.

Publication type:

Article

Identification of Cephalopod Species (Ommastrephidae and Loliginidae) in Seafood Products by Forensically Informative Nucleotide Sequencing (FINS).

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1672, doi. 10.1111/j.1365-2621.2002.tb08703.x

By:

Chapela, M.J.;
Sotelo, C.G.;
Calo-Mata, P.;
Pérez-Martín, R.I.;
Rehbein, H.;
Hold, G.L.;
Quinteiro, J.;
Rey-Méndez, M.;
Rosa, C.;
Santos, A.T.

Publication type:

Article

Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1746, doi. 10.1111/j.1365-2621.2002.tb08717.x

By:

Silva, S.V.;
Barros, R.M.;
Malcata, F.X.

Publication type:

Article

Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1797, doi. 10.1111/j.1365-2621.2002.tb08725.x

By:

Bhandari, B.R.;
Hartel, R.W.

Publication type:

Article

Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1654, doi. 10.1111/j.1365-2621.2002.tb08700.x

By:

Jamora, J.J.;
Rhee, K.S.

Publication type:

Article

Influence of Some Protease Inhibitors on Gelation of Squid Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1636, doi. 10.1111/j.1365-2621.2002.tb08697.x

By:

Ayensa, M.G.;
Montero, M.P.;
Borderías, A.J.;
Hurtado, J.L.

Publication type:

Article

Honey Amylase Activity and Food Starch Degradation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1625, doi. 10.1111/j.1365-2621.2002.tb08695.x

By:

Babacan, S.;
Pivarnik, L.F.;
Rand, A.G.

Publication type:

Article

Effects of Pre- and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table Grapes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1862, doi. 10.1111/j.1365-2621.2002.tb08737.x

By:

Romanazzi, G.;
Nigro, F.;
Ippolito, A.;
DiVenere, D.;
Salerno, M.

Publication type:

Article

Catalase Activity for Rapid Assessment of High Level Total Mesophilic Microbial Load in Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1844, doi. 10.1111/j.1365-2621.2002.tb08732.x

By:

Kang, D.H.;
Dougherty, R.H.;
Clark, S.;
Costello, M.

Publication type:

Article