Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 3

Results: 65

Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1059, doi. 10.1111/j.1365-2621.2003.tb08287.x

By:

Munasinghe, D.M.S.;
Sakai, T.

Publication type:

Article

Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon ( Salmo salar) Fillets Stored at 0 and 4 °C.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 784, doi. 10.1111/j.1365-2621.2003.tb08242.x

By:

Wang, H.;
Liceaga-Gesualdo, A.M.;
Li-Chan, E.C.Y.

Publication type:

Article

Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1080, doi. 10.1111/j.1365-2621.2003.tb08292.x

By:

Saura, D.;
Laencina, J.;
Pérez-López, A.J.;
Lizama, V.;
Carbonell-Barrachina, A.A.

Publication type:

Article

Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1051, doi. 10.1111/j.1365-2621.2003.tb08286.x

By:

Giménez, M.;
Olarte, C.;
Sanz, S.;
Lomas, C.;
Echávarri, J.F.;
Ayala, F.

Publication type:

Article

Consumer Attitudes and Acceptability of Soy-fortified Yogurts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1118, doi. 10.1111/j.1365-2621.2003.tb08297.x

By:

Drake, M.A.;
Gerard, P.D.

Publication type:

Article

Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1008, doi. 10.1111/j.1365-2621.2003.tb08279.x

By:

Yang, H.;
Cheng, Y.;
Swem, B.L.;
Li, Y.

Publication type:

Article

Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α-Tocopheryl Acetate and Various Fat Sources.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 799, doi. 10.1111/j.1365-2621.2003.tb08245.x

By:

Russell, E.A.;
Lynch, A.;
Lynch, P.B.;
Kerry, J.P.

Publication type:

Article

Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 952, doi. 10.1111/j.1365-2621.2003.tb08270.x

By:

Bendicho, S.;
Barbosa-Cánovas, G.V.;
Martín, O.

Publication type:

Article

Distribution of Biogenic Amines and Polyamines in Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 750, doi. 10.1111/j.1365-2621.2003.tb08236.x

By:

Novella-Rodríguez, S.;
Veciana-Nogués, M.T.;
Izquierdo-Pulido, M.;
Vidal-Carou, M.C.

Publication type:

Article

Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 923, doi. 10.1111/j.1365-2621.2003.tb08266.x

By:

Fu, Y.-C.;
Tong, C.-H.;
Lund, D.B.

Publication type:

Article

Transglutaminase Inhibitor from Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 820, doi. 10.1111/j.1365-2621.2003.tb08249.x

By:

Jong, G.A.H.;
Wijngaards, G.;
Koppelman, S.J.

Publication type:

Article

A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 996, doi. 10.1111/j.1365-2621.2003.tb08277.x

By:

Cabo, M.L.;
Pastoriza, L.;
Rodríguez, J.J.

Publication type:

Article

Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 967, doi. 10.1111/j.1365-2621.2003.tb08272.x

By:

Cho, B.-K.;
Irudayaraj, J.M.K.

Publication type:

Article

Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 992, doi. 10.1111/j.1365-2621.2003.tb08276.x

By:

Wu, Chih-Chuan;
Liu, Cheng-I;
Tsai, Chin-En;
Yeh, Kuang-Sheng

Publication type:

Article

Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 790, doi. 10.1111/j.1365-2621.2003.tb08243.x

By:

Lamikanra, O.;
Watson, M.A.

Publication type:

Article

Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 761, doi. 10.1111/j.1365-2621.2003.tb08238.x

By:

Maki, K.C.;
Davidson, M.H.;
Dicklin, M.R.;
Ingram, K.A.;
Cyrowski, M.;
Umporowicz, D.M.;
Bell, M.;
Elliott, J.G.

Publication type:

Article

Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 886, doi. 10.1111/j.1365-2621.2003.tb08261.x

By:

Fan, C.C.;
Liaw, S.P.;
Fu, W.R.;
Pan, B.S.

Publication type:

Article

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 794, doi. 10.1111/j.1365-2621.2003.tb08244.x

By:

Qian, M.;
Reineccius, G.

Publication type:

Article

Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower ( Carthamus tinctorius).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 839, doi. 10.1111/j.1365-2621.2003.tb08252.x

By:

Yoon, J.-M.;
Cho, M.-H.;
Park, J.-E.;
Kim, Y.-H.;
Hahn, T.-R.;
Paik, Y.-S.

Publication type:

Article

A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 765, doi. 10.1111/j.1365-2621.2003.tb08239.x

By:

Adachi, K.;
Hirata, T.;
Fujio, A.;
Nishioka, T.;
Sakaguchi, M.

Publication type:

Article

Oil-in-Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1018, doi. 10.1111/j.1365-2621.2003.tb08281.x

By:

Prachaiyo, P.;
Mclandsborough, L.A.

Publication type:

Article

The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1072, doi. 10.1111/j.1365-2621.2003.tb08290.x

By:

Maddock, R.J.;
Wulf, D.M.;
Mckenna, D.R.

Publication type:

Article

Vapor-phase Decontamination of Apples Inoculated with Escherichia coli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1003, doi. 10.1111/j.1365-2621.2003.tb08278.x

By:

Sapers, G.M.;
Walker, P.N.;
Sites, J.E.;
Annous, B.A.;
Eblen, D.R.

Publication type:

Article

Relating Glucosinolate Content and Flavor of Broccoli Cultivars.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1043, doi. 10.1111/j.1365-2621.2003.tb08285.x

By:

Baik, H.-Y.;
Juvik, J.A.;
Jeffery, E.H.;
Wallig, M.A.;
Kushad, M.;
Klein, B.P.

Publication type:

Article

Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1025, doi. 10.1111/j.1365-2621.2003.tb08282.x

By:

Jaczynski, J.;
Park, J.W.

Publication type:

Article

Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum ( cv. Autumn giant) Quality During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 879, doi. 10.1111/j.1365-2621.2003.tb08260.x

By:

Perez-Gago, M.B.;
Rojas, C.;
Del Río, M.A.

Publication type:

Article

Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 904, doi. 10.1111/j.1365-2621.2003.tb08263.x

By:

Sipahioglu, O.;
Barringer, S.A.;
Taub, I.;
Prakash, A.

Publication type:

Article

Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 870, doi. 10.1111/j.1365-2621.2003.tb08258.x

By:

Sajedi, R.H.;
Aminzadeh, S.;
Naderi-Manesh, H.;
Sadeghizadeh, M.;
Abdolhay, H.;
Naderi-Manesh, M.

Publication type:

Article

Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 892, doi. 10.1111/j.1365-2621.2003.tb08262.x

By:

Khalloufi, S.;
Ratti, C.

Publication type:

Article

Modeling Rehydration of Porous Biomaterials: Anisotropy Effects.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 937, doi. 10.1111/j.1365-2621.2003.tb08268.x

By:

Weerts, A.H.;
Lian, G.;
Martin, D.

Publication type:

Article

Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 874, doi. 10.1111/j.1365-2621.2003.tb08259.x

By:

Sammel, L.M.;
Claus, J.R.

Publication type:

Article

Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 988, doi. 10.1111/j.1365-2621.2003.tb08275.x

By:

McGlynn, W.G.;
Davis, D.R.;
Johnson, M.G.;
Crandall, P.G.

Publication type:

Article

A Protocol for Measurement of In Vivo Aroma Release from Beverages.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1123, doi. 10.1111/j.1365-2621.2003.tb08298.x

By:

Weel, K.G.C.;
Boelrijk, A.E.M.;
Burger, J.J.;
Gruppen, H.;
Voragen, A.G.J.;
Smit, G.

Publication type:

Article

Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 742, doi. 10.1111/j.1365-2621.2003.tb08235.x

By:

Holownia, K.;
Chinnan, M.S.;
Reynolds, A.E.

Publication type:

Article

Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 849, doi. 10.1111/j.1365-2621.2003.tb08254.x

By:

Kang, J.H.;
Lee, J.H.;
Min, S.;
Min, D.B.

Publication type:

Article

Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 775, doi. 10.1111/j.1365-2621.2003.tb08241.x

By:

Fu, Y.-C.;
Tong, C.-H.;
Lund, D.B.

Publication type:

Article

Estimation of Kinetic Parameters for Nonisothermal Food Processes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 728, doi. 10.1111/j.1365-2621.2003.tb08234.x

By:

Dolan, K.D.

Publication type:

Article

Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 816, doi. 10.1111/j.1365-2621.2003.tb08248.x

By:

Kim, J.;
Lee, S.H.;
Sun, N.;
Choung, D.H.;
Kim, W.K.;
Lee, S.;
Song, K.B.

Publication type:

Article

Reduction of Moniliformin in Corn by Heat Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1031, doi. 10.1111/j.1365-2621.2003.tb08283.x

By:

Pineda-Valdes, G.;
Ryu, D.;
Hanna, M.A.;
Bullerman, L.B.

Publication type:

Article

The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1013, doi. 10.1111/j.1365-2621.2003.tb08280.x

By:

Yang, H.;
Swem, B.L.;
Li, Y.

Publication type:

Article

Effect of Soluble Dietary Fibers on Lipase-catalyzed Hydrolysis of Tributyrin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1093, doi. 10.1111/j.1365-2621.2003.tb08294.x

By:

O'Connor, C.J.;
Sun, D.;
Smith, B.G.;
Melton, L.D.

Publication type:

Article

Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1075, doi. 10.1111/j.1365-2621.2003.tb08291.x

By:

Afonso, V.L. Gutiérrez

Publication type:

Article

Chiral Evaluation of Aroma-active Compounds in Real Complex Samples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 770, doi. 10.1111/j.1365-2621.2003.tb08240.x

By:

Ruiz del Castillo, M.L.;
Caja, M.M.;
Blanch, G.P.;
Herraiz, M.

Publication type:

Article

Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 910, doi. 10.1111/j.1365-2621.2003.tb08264.x

By:

Sarkar, A.;
Singh, R.P.

Publication type:

Article

Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 943, doi. 10.1111/j.1365-2621.2003.tb08269.x

By:

Denys, S.;
Pieters, J.G.;
Dewettinck, K.

Publication type:

Article

Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 976, doi. 10.1111/j.1365-2621.2003.tb08273.x

By:

Park, S-J.;
Park, H-W.;
Park, J.

Publication type:

Article

Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 844, doi. 10.1111/j.1365-2621.2003.tb08253.x

By:

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

Publication type:

Article

Development of a Quality Index Method for Frozen Hake ( M. capensis and M. paradoxus).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1086, doi. 10.1111/j.1365-2621.2003.tb08293.x

By:

Herrero, A.M.;
Huidobro, A.;
Careche, M.

Publication type:

Article

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 958, doi. 10.1111/j.1365-2621.2003.tb08271.x

By:

Guillard, V.;
Broyart, B.;
Bonazzi, C.;
Guilbert, S.;
Gontard, N.

Publication type:

Article

Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 855, doi. 10.1111/j.1365-2621.2003.tb08255.x

By:

Tungkawachara, S.;
Park, J.W.;
Choi, Y.J.

Publication type:

Article