Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 4

Results: 69

Inhibition of Streptococcus mutans Growth by Hen Egg-derived Fatty Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1433, doi. 10.1111/j.1365-2621.2003.tb09662.x

By:

Brady, D.;
Lowe, N.;
Gaines, S.;
Fenelon, L.;
Partlin, J.;
O'Farrelly, C.

Publication type:

Article

Antioxidant and Antibacterial Activities of Punica granatum Peel Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1473, doi. 10.1111/j.1365-2621.2003.tb09669.x

By:

Negi, P.S.;
Jayaprakasha, G.K.

Publication type:

Article

Surface Characterization of Caramel at the Micrometer Scale.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1411, doi. 10.1111/j.1365-2621.2003.tb09658.x

By:

Morton, D.N.;
Roberts, C.J.;
Hey, M.J.;
Mitchell, J.R.;
Hipkiss, J.;
Vercauteren, J.

Publication type:

Article

Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1525, doi. 10.1111/j.1365-2621.2003.tb09678.x

By:

García-Alonso, F.J.;
Periago, M.J.;
Vidal-Guevara, M.L.;
Cantos, E.;
Ros, G.;
Ferreres, R;
Abellán, P.

Publication type:

Article

Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1422, doi. 10.1111/j.1365-2621.2003.tb09660.x

By:

Lim, K.;
Mustapha, A.

Publication type:

Article

Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1404, doi. 10.1111/j.1365-2621.2003.tb09657.x

By:

Dave, R.I.;
Sharma, P.;
Muthukumarappan, K.

Publication type:

Article

Antimicrobial Properties of Raisins in Beef Jerky Preservation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1484, doi. 10.1111/j.1365-2621.2003.tb09671.x

By:

Bower, C.K.;
Schilke, K.F.;
Daeschel, M.A.

Publication type:

Article

Functionality of Palm Oil as a Stabilizer in Peanut Butter.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1301, doi. 10.1111/j.1365-2621.2003.tb09643.x

By:

Aryana, K.J;
Resurreccion, A.V.A.;
Chinnan, M.S.;
Beuchat, L.R.

Publication type:

Article

Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1316, doi. 10.1111/j.1365-2621.2003.tb09645.x

By:

Nobile, M.A.;
Buonocore, G.G.;
Panizza, A.;
Gambacorta, G.

Publication type:

Article

Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1220, doi. 10.1111/j.1365-2621.2003.tb09628.x

By:

Feng, J.;
Xiong, Y.L.;
Mikel, W.B.

Publication type:

Article

Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1334, doi. 10.1111/j.1365-2621.2003.tb09647.x

By:

Nobile, M.A.;
Buonocore, G.G.;
Altieri, C.;
Battaglia, G.;
Nicolais, L.

Publication type:

Article

Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1448, doi. 10.1111/j.1365-2621.2003.tb09665.x

By:

Sharma, R.R.;
Demirci, A.

Publication type:

Article

A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1459, doi. 10.1111/j.1365-2621.2003.tb09667.x

By:

Marie Yeung, P.S.;
DePaola, A.;
Kaysner, C.A.;
Boor, K.J.

Publication type:

Article

MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically Heated Food System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1341, doi. 10.1111/j.1365-2621.2003.tb09648.x

By:

Ye, X.;
Ruan, R.;
Chen, P.;
Doona, C.;
Taub, I.A.

Publication type:

Article

Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-function Relationships.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1356, doi. 10.1111/j.1365-2621.2003.tb09650.x

By:

Ferrando, M.;
Spiess, W.E.L.

Publication type:

Article

Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1396, doi. 10.1111/j.1365-2621.2003.tb09656.x

By:

Miura, N.;
Yagihara, S.;
Mashimo, S.

Publication type:

Article

Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1542, doi. 10.1111/j.1365-2621.2003.tb09681.x

By:

Ratanatriwong, P.;
Barringer, S.A.;
Delwiche, J.

Publication type:

Article

Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1389, doi. 10.1111/j.1365-2621.2003.tb09655.x

By:

Doultani, S.;
Turhan, K.N.;
Etzel, M.R.

Publication type:

Article

Caliciviruses: A Major Cause of Foodborne Illness.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1136, doi. 10.1111/j.1365-2621.2003.tb09614.x

By:

Gerba, C.P.;
Kayed, D.

Publication type:

Article

Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1169, doi. 10.1111/j.1365-2621.2003.tb09619.x

By:

Ackerley, J.;
Wicker, L.

Publication type:

Article

Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1531, doi. 10.1111/j.1365-2621.2003.tb09679.x

By:

Muguerza, E.;
Ansorena, D.;
Bloukas, J.G.;
Astiasarán, I.

Publication type:

Article

Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1161, doi. 10.1111/j.1365-2621.2003.tb09618.x

By:

Skjervold, P. O.;
Taylor, R. G.;
Wold, J. P.;
Berge, P.;
Abouelkaram, S.;
Culioli, J.;
Dufour, É.

Publication type:

Article

D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1443, doi. 10.1111/j.1365-2621.2003.tb09664.x

By:

Murphy, R.Y.;
Duncan, L.K.;
Beard, B.L.;
Driscoll, K.H.

Publication type:

Article

Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1454, doi. 10.1111/j.1365-2621.2003.tb09666.x

By:

Téllez-Luis, S.J.;
Moldes, A.B.;
Alonso, J.L.;
Vázquez, M.

Publication type:

Article

Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1384, doi. 10.1111/j.1365-2621.2003.tb09654.x

By:

Ganjyal, G.M.;
Hanna, M.A.;
Jones, D.D.

Publication type:

Article

Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1428, doi. 10.1111/j.1365-2621.2003.tb09661.x

By:

Guan, D.;
Gray, P.;
Kang, D.-H.;
Tang, J.;
Shafer, B.;
Ito, K.;
Younce, F.;
Yang, T.C.S.

Publication type:

Article

Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1365, doi. 10.1111/j.1365-2621.2003.tb09651.x

By:

Buonocore, G.G.;
Nobile, M.A.;
Panizza, A.;
Bove, S.;
Battaglia, G.;
Nicolais, L.

Publication type:

Article

Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1347, doi. 10.1111/j.1365-2621.2003.tb09649.x

By:

Ferrando, M.;
Spiess, W.E.L.

Publication type:

Article

Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1308, doi. 10.1111/j.1365-2621.2003.tb09644.x

By:

Antonova, I.;
Mallikarjunan, P.;
Duncan, S.E.

Publication type:

Article

Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1498, doi. 10.1111/j.1365-2621.2003.tb09673.x

By:

Wang, H.;
Reitmeier, C.A.;
Glatz, B.A.;
Carriquiry, A.L.

Publication type:

Article

Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1244, doi. 10.1111/j.1365-2621.2003.tb09633.x

By:

Walter, W.M.;
Truong, V-D.;
Simunovic, N.;
McFeeters, R.F.

Publication type:

Article

Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1201, doi. 10.1111/j.1365-2621.2003.tb09625.x

By:

Li, S-Q.;
Zhang, Q.H.;
Lee, Y-Z.;
Pham, T-V.

Publication type:

Article

Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1292, doi. 10.1111/j.1365-2621.2003.tb09642.x

By:

Del Nobile, M.A.;
Buonocore, G.G.;
Limbo, S.;
Fava, P.

Publication type:

Article

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1377, doi. 10.1111/j.1365-2621.2003.tb09653.x

By:

Ly-Nguyen, B.;
Loey, A.M.;
Smout, C.;
ErenÖzcan, S.;
Fachin, D.;
Verlent, I.;
Truong, S. Vu;
Duvetter, T.;
Hendrickx, M.E.

Publication type:

Article

Aroma-active Components of Liquid Cheddar Whey.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1215, doi. 10.1111/j.1365-2621.2003.tb09627.x

By:

Karagül-Yüceer, Y.;
Drake, M.A.;
Cadwallader, K.R.

Publication type:

Article

Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1234, doi. 10.1111/j.1365-2621.2003.tb09631.x

By:

Reineccius, T.A.;
Reineccius, G.A.;
Peppard, T.L.

Publication type:

Article

Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1175, doi. 10.1111/j.1365-2621.2003.tb09620.x

By:

Min, D. B.;
Callison, A. L.;
Lee, H. O.

Publication type:

Article

Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1179, doi. 10.1111/j.1365-2621.2003.tb09621.x

By:

Boff, J. M.;
Truong, T. T.;
Min, D. B.;
Shellhammer, T.H.

Publication type:

Article

Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. 'Rojo brillante'.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1516, doi. 10.1111/j.1365-2621.2003.tb09676.x

By:

Arnal, L.;
Río, M.A.

Publication type:

Article

Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1240, doi. 10.1111/j.1365-2621.2003.tb09632.x

By:

Parker, T.D.;
Adams, D.A.;
Zhou, K.;
Harris, M.;
Yu, L.

Publication type:

Article

Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia ( Orechromis niloticus) Myosin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1192, doi. 10.1111/j.1365-2621.2003.tb09623.x

By:

Ko, W.C.;
Jao, C.L.;
Hsu, K.C.

Publication type:

Article

Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1208, doi. 10.1111/j.1365-2621.2003.tb09626.x

By:

Jittinandana, S.;
Kenney, P.B.;
Slider, S.D.

Publication type:

Article

Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1248, doi. 10.1111/j.1365-2621.2003.tb09634.x

By:

Lee, J.;
Kim, M.;
Park, K.;
Choe, E.

Publication type:

Article

Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1259, doi. 10.1111/j.1365-2621.2003.tb09636.x

By:

Yoo, S.R.;
Min, S.;
Prakash, A.;
Min, D.B.

Publication type:

Article

Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1185, doi. 10.1111/j.1365-2621.2003.tb09622.x

By:

Hou, H. J.;
Chang, K. C.

Publication type:

Article

Functional Properties of Protein Fractions Isolated from Porcine Blood.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1196, doi. 10.1111/j.1365-2621.2003.tb09624.x

By:

Ramos-Clamont, G.;
Fernández-Michel, S.;
Carrillo-Vargas, L.;
Martinez-Calderón, E.;
Vázquez-Moreno, L.

Publication type:

Article

Vascular Infusion as a Means to Improve the Antioxidant-Prooxidant Balance of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1149, doi. 10.1111/j.1365-2621.2003.tb09616.x

By:

Katsanidis, E.;
Meyer, D. C.;
Addis, P. B.;
Yancey, E. J.;
Dikeman, M. E.;
Tsiamyrtzis, P.;
Pullen, M.

Publication type:

Article

The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1519, doi. 10.1111/j.1365-2621.2003.tb09677.x

By:

Cardello, A.V.;
Schutz, H.G.

Publication type:

Article

1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa'Plums.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1504, doi. 10.1111/j.1365-2621.2003.tb09674.x

By:

Salvador, A.;
Cuquerella, J.;
Martínez-Jávega, J.M.

Publication type:

Article

Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1492, doi. 10.1111/j.1365-2621.2003.tb09672.x

By:

Mørkøre, T.;
Einen, O.

Publication type:

Article