Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 2

Results: 53

Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 496, doi. 10.1111/j.1365-2621.2003.tb05701.x

By:

Ilo, S.;
Berghofer, E.

Publication type:

Article

Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β-glycosidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 427, doi. 10.1111/j.1365-2621.2003.tb05689.x

By:

Xie, L.;
Hettiarachchy, N. S.;
Cai, R.;
Tsuruhami, K.;
Koikeda, S.

Publication type:

Article

Purification and Characterization of Aminopeptidase from Chicken Intestine.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 438, doi. 10.1111/j.1365-2621.2003.tb05691.x

By:

Jamadar, V.K.;
Jamdar, S.N.;
Dandekar, S.P.;
Harikumar, P.

Publication type:

Article

In Vitro Iron Bioavailability and Antioxidant Activity of Raisins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 701, doi. 10.1111/j.1365-2621.2003.tb05735.x

By:

Yeung, C.K.;
Glahn, R.P.;
Wu, X.;
Liu, R.H.;
Miller, D.D.

Publication type:

Article

Evaluation of the Antioxidant Potential of Hyssop ( Hyssopus officinalis L.) and Rosemary ( Rosmarinus officinalis L.) Extracts in Cooked Pork Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 660, doi. 10.1111/j.1365-2621.2003.tb05727.x

By:

Fernández-López, J.;
Sevilla, L.;
Sayas-Barberá, E.;
Navarro, C.;
Marín, F.;
Pérez-Alvarez, J.A.

Publication type:

Article

Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 671, doi. 10.1111/j.1365-2621.2003.tb05730.x

By:

Eidhin, D. NI;
Burke, J.;
Lynch, B.;
O'Beirne, D.

Publication type:

Article

Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging Film.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 602, doi. 10.1111/j.1365-2621.2003.tb05717.x

By:

Piagentini, A.M.;
Güemes, D.R.;
Pirovani, M.E.

Publication type:

Article

Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 716, doi. 10.1111/j.1365-2621.2003.tb05738.x

By:

Degraeve, P.;
Saurel, R.;
Coutel, Y.

Publication type:

Article

Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 613, doi. 10.1111/j.1365-2621.2003.tb05719.x

By:

Pandrangi, S.;
Elwell, M.W.;
Anantheswaran, R.C.;
Laborde, L.F.

Publication type:

Article

Characterization and Modeling of Dielectric Properties of Turkey Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 521, doi. 10.1111/j.1365-2621.2003.tb05705.x

By:

Sipahioglu, O.;
Barringer, S.A.;
Taub, I.;
Yang, A.P.P.

Publication type:

Article

Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer Plate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 646, doi. 10.1111/j.1365-2621.2003.tb05724.x

By:

Wu, V.C.H.;
Fung, D.Y.C.

Publication type:

Article

Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 686, doi. 10.1111/j.1365-2621.2003.tb05732.x

By:

Kilic, B.;
Richards, M.P.

Publication type:

Article

Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 503, doi. 10.1111/j.1365-2621.2003.tb05702.x

By:

Cisneros-Zevallos, L.;
Krochta, J.M.

Publication type:

Article

Preliminary Aroma Comparison of Marion ( Rubus spp. hyb) and Evergreen ( R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 697, doi. 10.1111/j.1365-2621.2003.tb05734.x

By:

Klesk, K.;
Qian, M.

Publication type:

Article

Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell Grill.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 668, doi. 10.1111/j.1365-2621.2003.tb05729.x

By:

Kerth, C.R.;
Blair-Kerth, L.K.;
Jones, W.R.

Publication type:

Article

An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth Estimation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 639, doi. 10.1111/j.1365-2621.2003.tb05723.x

By:

Garcíaa-Gimeno, R.M.;
Hervás-Martíanez, C.;
Barco-Alcalá, E.;
Zurera-Cosano, G.;
Sanz-Tapia, E.

Publication type:

Article

Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 491, doi. 10.1111/j.1365-2621.2003.tb05700.x

By:

Bradley, D.G.;
Lee, H.O.;
Min, D.B.

Publication type:

Article

Extraction of Poppy Seed Oil Using Supercritical CO<sub>2</sub>.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 422, doi. 10.1111/j.1365-2621.2003.tb05688.x

By:

Bozan, B.;
Temelli, F.

Publication type:

Article

Ligand and Flavor Binding Functional Properties of β-Lactoglobulin in the Molten Globule State Induced by High Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 444, doi. 10.1111/j.1365-2621.2003.tb05692.x

By:

Yang, J.;
Powers, J.R.;
Clark, S.;
Dunker, A.K.;
Swanson, B.G.

Publication type:

Article

Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 Cell.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 466, doi. 10.1111/j.1365-2621.2003.tb05695.x

By:

Lee, S.-J.;
Lim, K.-T.

Publication type:

Article

Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 408, doi. 10.1111/j.1365-2621.2003.tb05687.x

By:

Suppakul, P.;
Miltz, J.;
Sonneveld, K.;
Bigger, S.W.

Publication type:

Article

Categorization of Commercial Orange Juices Based on Flavor Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 722, doi. 10.1111/j.1365-2621.2003.tb05739.x

By:

Lotong, V.;
Chambers, E.;
Chambers, D.H.

Publication type:

Article

Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 623, doi. 10.1111/j.1365-2621.2003.tb05721.x

By:

Tsangalis, D.;
Ashton, J.F.;
Mcgill, A.E.J.;
Shah, N.P.

Publication type:

Article

Gelation Properties and Morphology of Heat-induced Starch/Salt-soluble Protein Composites.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 571, doi. 10.1111/j.1365-2621.2003.tb05713.x

By:

Li, J.-Y.;
Yeh, A.-I

Publication type:

Article

Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-rays.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 649, doi. 10.1111/j.1365-2621.2003.tb05725.x

By:

Kikuchi, O.K.;
Todoriki, S.;
Saito, M.;
Hayashi, T.

Publication type:

Article

Processing of Sapota (Sapodilla): Drying.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 517, doi. 10.1111/j.1365-2621.2003.tb05704.x

By:

Ganjyal, G.M.;
Hanna, M.A.;
Devadattam, D.S.K.

Publication type:

Article

Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure Freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 528, doi. 10.1111/j.1365-2621.2003.tb05706.x

By:

Fuchigami, M.;
Teramoto, A.

Publication type:

Article

Sterilization of Foodstuffs Using Radio Frequency Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 539, doi. 10.1111/j.1365-2621.2003.tb05708.x

By:

Wang, Y.;
Wig, T.D.;
Tang, J.;
Hallberg, L.M.

Publication type:

Article

Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different Aldehydes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 476, doi. 10.1111/j.1365-2621.2003.tb05697.x

By:

Pissarra, J.;
Mateus, N.;
Rivas-Gonzalo, J.;
Santos Buelga, C.;
Freitas, V.

Publication type:

Article

Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 487, doi. 10.1111/j.1365-2621.2003.tb05699.x

By:

Ozcelik, B.;
Lee, J.H.;
Min, D.B.

Publication type:

Article

Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 458, doi. 10.1111/j.1365-2621.2003.tb05694.x

By:

Aidos, I.;
Padt, A.;
Boom, R.M.;
Luten, J.B.

Publication type:

Article

Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 710, doi. 10.1111/j.1365-2621.2003.tb05737.x

By:

Fernández-Ginés, J.M.;
Fernández-López, J.;
Sayas-Barberá, E.;
Sendra, E.;
Pérez-Alvarez, J.A.

Publication type:

Article

Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean Sprouts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 680, doi. 10.1111/j.1365-2621.2003.tb05731.x

By:

NO, H.K.;
Lee, K.S.;
Kim, I.D.;
Park, M.J.;
Kim, S.D.;
Meyers, S.P.

Publication type:

Article

Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 581, doi. 10.1111/j.1365-2621.2003.tb05714.x

By:

Aidos, I.;
Kreb, N.;
Boonman, M.;
Luten, J.B.;
Boom, R.M.;
Padt, A.

Publication type:

Article

Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological Mechanisms.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 563, doi. 10.1111/j.1365-2621.2003.tb05712.x

By:

Bengtsson, G.B.;
Rahman, M.S.;
Stanley, R.A.;
Perera, C.O.

Publication type:

Article

Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 608, doi. 10.1111/j.1365-2621.2003.tb05718.x

By:

Vachon, C.;
D'Aprano, G.;
Lacroix, M.;
Letendre, M.

Publication type:

Article

Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 534, doi. 10.1111/j.1365-2621.2003.tb05707.x

By:

Cho, Y.-H.;
Park, J.

Publication type:

Article

Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 431, doi. 10.1111/j.1365-2621.2003.tb05690.x

By:

Chen, Z.;
Schols, H.A.;
Voragen, A.G.J.

Publication type:

Article

Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 690, doi. 10.1111/j.1365-2621.2003.tb05733.x

By:

Lefort, J.F.;
Durance, T.D.;
Upadhyaya, M.K.

Publication type:

Article

Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 545, doi. 10.1111/j.1365-2621.2003.tb05709.x

By:

Smout, C.;
Banadda, N.E.;
Loey, A.M.L.;
Hendrickx, M.E.G.

Publication type:

Article

Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 471, doi. 10.1111/j.1365-2621.2003.tb05696.x

By:

Tang, S.;
Hettiarachchy, N.S.;
Eswaranandam, S.;
Crandall, P.

Publication type:

Article

Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon ( Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 482, doi. 10.1111/j.1365-2621.2003.tb05698.x

By:

Huang, Y.;
Cavinato, A.G.;
Mayes, D.M.;
Kangas, L.J.;
Bledsoe, G.E.;
Rasco, B.A.

Publication type:

Article

Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 453, doi. 10.1111/j.1365-2621.2003.tb05693.x

By:

Kim, S.-H.;
An, H.;
Wei, C.-I;
Visessanguan, W.;
Benjakul, S.;
Morrissey, M.T.;
Su, Y.-C.;
Pitta, T.P.

Publication type:

Article

Resistance of 'Tulare' Walnut ( Juglans regia cv. Tulare) to Aflatoxigenesis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 619, doi. 10.1111/j.1365-2621.2003.tb05720.x

By:

MAHONEY, N.;
MOLYNEUX, R.J.;
MCKENNA, J.;
LESLIE, C.A.;
MCGRANAHAN, G.

Publication type:

Article

Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 706, doi. 10.1111/j.1365-2621.2003.tb05736.x

By:

Dansby, M.A.;
Bovell-Benjamin, A.C.

Publication type:

Article

Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 632, doi. 10.1111/j.1365-2621.2003.tb05722.x

By:

Chen, M.-J.;
Chen, K.-N.;
Lin, C.-W.

Publication type:

Article

Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula Cookies.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 654, doi. 10.1111/j.1365-2621.2003.tb05726.x

By:

Garzóan, G.A.;
Gaines, C.S.;
Palmquist, D.E

Publication type:

Article

Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 511, doi. 10.1111/j.1365-2621.2003.tb05703.x

By:

Ozdemir, M.;
Floros, J.D.

Publication type:

Article

Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 551, doi. 10.1111/j.1365-2621.2003.tb05710.x

By:

Sánchez, M.C.;
Valencia, C.;
Ciruelos, A.;
Latorre, A.;
Gallegos, C.

Publication type:

Article

Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 665, doi. 10.1111/j.1365-2621.2003.tb05728.x

By:

Rodríguez, M.S.;
Albertengo, L.A.;
Vitale, I.;
Agulló, E.

Publication type:

Article