Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 5
Results: 57
Application of Antifreeze Protein for Food Preservation: Effect of Type III Antifreeze Protein for Preservation of Gel-forming of Frozen and Chilled Actomyosin.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1804, doi. 10.1111/j.1365-2621.2003.tb12333.x
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Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1844, doi. 10.1111/j.1365-2621.2003.tb12340.x
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Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1855, doi. 10.1111/j.1365-2621.2003.tb12342.x
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Utilization of Lemon Albedo in Dry-cured Sausages.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1826, doi. 10.1111/j.1365-2621.2003.tb12337.x
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Iron Bioavailability from Common Raisin-containing Foods Assessed with an In Vitro Digestion/Caco-2 Cell Culture Model: Effects of Raisins.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1866, doi. 10.1111/j.1365-2621.2003.tb12344.x
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- Article
Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1631, doi. 10.1111/j.1365-2621.2003.tb12304.x
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Characterization of Lipase-Catalyzed Structured Lipids from Selected Vegetable Oils with Conjugated Linoleic Acid: Their Oxidative Stability with Rosemary Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1653, doi. 10.1111/j.1365-2621.2003.tb12308.x
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Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna ( Thunnus albacares) Loins.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1664, doi. 10.1111/j.1365-2621.2003.tb12310.x
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Pectinesterase and Polygalacturonase Activities and Textural Properties of Rubbery Papaya ( Carica papaya Linn.).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1590, doi. 10.1111/j.1365-2621.2003.tb12296.x
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Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1686, doi. 10.1111/j.1365-2621.2003.tb12314.x
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- Article
Effect of Nonthermal Treatment on the Molecular Properties of Mushroom Polyphenoloxidase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1639, doi. 10.1111/j.1365-2621.2003.tb12305.x
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- Article
Effect of Welsh Onion ( Allium fistulosum L.) on Breadmaking Properties.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1810, doi. 10.1111/j.1365-2621.2003.tb12334.x
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Consumer Acceptability of Low Fat Foods Containing Inulin and Oligofructose.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1850, doi. 10.1111/j.1365-2621.2003.tb12341.x
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Age of Farmed Atlantic Salmon at Seawater Transfer Affects Muscle Collagen Content and Solubility at Harvest.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1814, doi. 10.1111/j.1365-2621.2003.tb12335.x
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Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1722, doi. 10.1111/j.1365-2621.2003.tb12319.x
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- Article
Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1762, doi. 10.1111/j.1365-2621.2003.tb12325.x
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- Article
The Inhibitory Effects of Brans and Their Aqueous Extracts on the Lipolysis of Tributyrin Catalyzed by Calf Pregastric Lipase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1818, doi. 10.1111/j.1365-2621.2003.tb12336.x
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- Article
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1766, doi. 10.1111/j.1365-2621.2003.tb12326.x
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- Article
γ-Radiation Decontamination of Alfalfa Seeds Naturally Contaminated with Salmonella Mbandaka.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1777, doi. 10.1111/j.1365-2621.2003.tb12328.x
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The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1560, doi. 10.1111/j.1365-2621.2003.tb12291.x
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- Article
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1788, doi. 10.1111/j.1365-2621.2003.tb12330.x
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- Article
Effects of Linoleic Acid on Conjugated Linoleic Acid Production by Planktonic Rumen Bacteria from Grain-fed Cows.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1696, doi. 10.1111/j.1365-2621.2003.tb12316.x
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- Article
Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein Concentrates.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1568, doi. 10.1111/j.1365-2621.2003.tb12292.x
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Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1860, doi. 10.1111/j.1365-2621.2003.tb12343.x
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Comparison of Two Sensory and Two Instrumental Methods to Evaluate Cookie Color.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1831, doi. 10.1111/j.1365-2621.2003.tb12338.x
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The Effect of Zinc on Human Taste Perception.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1871, doi. 10.1111/j.1365-2621.2003.tb12345.x
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- Article
Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1882, doi. 10.1111/j.1365-2621.2003.tb12347.x
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High-Pressure Destruction Kinetics of E. coli(29055) in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1750, doi. 10.1111/j.1365-2621.2003.tb12323.x
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Product Yield and Gaping in Cold-smoked Atlantic Salmon ( Salmo salar) Fillets as Influenced by Different Injection-salting Techniques.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1743, doi. 10.1111/j.1365-2621.2003.tb12322.x
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Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1600, doi. 10.1111/j.1365-2621.2003.tb12298.x
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- Article
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1680, doi. 10.1111/j.1365-2621.2003.tb12313.x
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- Article
Isolation of Peptides with Angiotensin I-converting Enzyme Inhibitory Effect Derived from Hydrolysate of Upstream Chum Salmon Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1611, doi. 10.1111/j.1365-2621.2003.tb12300.x
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- Article
Influence of Antioxidant Addition and Processing Treatment on the Formation of Lipid Oxidation Compounds in Spray-dried Bovine Plasma Protein.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1691, doi. 10.1111/j.1365-2621.2003.tb12315.x
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- Article
Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1622, doi. 10.1111/j.1365-2621.2003.tb12302.x
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- Article
Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1736, doi. 10.1111/j.1365-2621.2003.tb12321.x
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- Article
Interactions of (β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1673, doi. 10.1111/j.1365-2621.2003.tb12312.x
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- Article
Simultaneous Determination of Chlorophylls, Pheophytins, β-Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High-performance Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1644, doi. 10.1111/j.1365-2621.2003.tb12306.x
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Growth of Botrytis cinerea and Strawberry Quality in Ozone-enriched Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1798, doi. 10.1111/j.1365-2621.2003.tb12332.x
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Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage ( Brassica oleracea var. capitata).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1615, doi. 10.1111/j.1365-2621.2003.tb12301.x
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- Article
Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1626, doi. 10.1111/j.1365-2621.2003.tb12303.x
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- Article
Developing a Fish Meat-binding Agent: Purification of Salmon Thrombin.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1648, doi. 10.1111/j.1365-2621.2003.tb12307.x
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- Article
Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1659, doi. 10.1111/j.1365-2621.2003.tb12309.x
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Fractionation of Caseins by Anion-exchange Chromatography Using Food-grade Buffers.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1578, doi. 10.1111/j.1365-2621.2003.tb12294.x
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The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans ( Phaseolus vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1731, doi. 10.1111/j.1365-2621.2003.tb12320.x
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- Article
Microflora and Color of Ground Beef in Gas Exchange Modified Atmosphere Packaging with Abusive Display Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1771, doi. 10.1111/j.1365-2621.2003.tb12327.x
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Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1702, doi. 10.1111/j.1365-2621.2003.tb12317.x
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Maintenance and Protection of Yeast Morphology by Contact with Wine Polyphenols During Simulation of Wine Aging on Lees.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1782, doi. 10.1111/j.1365-2621.2003.tb12329.x
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Hydrolyzed Fish Muscle as a Modifier of Rice Flour Extrudate Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1713, doi. 10.1111/j.1365-2621.2003.tb12318.x
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Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1793, doi. 10.1111/j.1365-2621.2003.tb12331.x
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- Article
Modified Atmosphere Packaging Maintains Quality of Table Grapes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1838, doi. 10.1111/j.1365-2621.2003.tb12339.x
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- Article