Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 6

Results: 47

Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2034, doi. 10.1111/j.1365-2621.2003.tb07014.x

By:

Horigane, A.K.;
Motoi, H.;
Irie, K.;
Yoshida, M.

Publication type:

Article

Growth Inhibition of Bacteria by Salsa Mexicana.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1896, doi. 10.1111/j.1365-2621.2003.tb06989.x

By:

Orozco, A.;
Ogura, T.;
Beltran-Garcia, M. J.;
Kubo, I.

Publication type:

Article

Candida molischianaβ-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2096, doi. 10.1111/j.1365-2621.2003.tb07025.x

By:

Genovés, S.;
Gil, J.V.;
Manzanares, P.;
Aleixandre, J.L.;
Vallés, S.

Publication type:

Article

Effect of 1-Methylcyclopropene on the Quality of Fresh-cut Apple Slices.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1910, doi. 10.1111/j.1365-2621.2003.tb06992.x

By:

Perera, C.O.;
Balchin, L.;
Baldwin, E.;
Stanley, R.;
Tian, M.

Publication type:

Article

Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1990, doi. 10.1111/j.1365-2621.2003.tb07007.x

By:

Nicolas, Y.;
Paques, M.

Publication type:

Article

Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2150, doi. 10.1111/j.1365-2621.2003.tb07035.x

By:

Chung, S.-J.;
Heymann, H.;
Grün, I.U.

Publication type:

Article

Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2040, doi. 10.1111/j.1365-2621.2003.tb07015.x

By:

Irudayaraj, J.;
Xu, R.;
Tewari, J.

Publication type:

Article

Temperature Profiles Within Milk after Heating in a Continuous-flow Tubular Microwave System Operating at 915 MHz.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1976, doi. 10.1111/j.1365-2621.2003.tb07004.x

By:

Coronel, P.;
Simunovic, J.;
Sandeep, K.P.

Publication type:

Article

Modeling the Yeast Growth-Cycle in a Model Wine System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2080, doi. 10.1111/j.1365-2621.2003.tb07022.x

By:

Nobile, M.A. Del;
D'Amato, D.;
Altieri, C.;
Corbo, M.R.;
Sinigaglia, M.

Publication type:

Article

Textural Changes of Natural Cheddar Cheese During the Maturation Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2011, doi. 10.1111/j.1365-2621.2003.tb07010.x

By:

Pollard, A.;
Sherkat, F.;
Seuret, M.G.;
Halmos, A.L.

Publication type:

Article

Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2022, doi. 10.1111/j.1365-2621.2003.tb07012.x

By:

Vittadini, E.;
Vodovotz, Y.

Publication type:

Article

Characterization of Cider Brandy on the Basis of Aging Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1958, doi. 10.1111/j.1365-2621.2003.tb07001.x

By:

Madrera, R. Rodriguez;
Blanco Gomis, D.;
Alonso, J.J. Mangas

Publication type:

Article

Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry-Corn Cereals.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2136, doi. 10.1111/j.1365-2621.2003.tb07032.x

By:

Chaovanalikit, A.;
Dougherty, M.P.;
Camire, M.E.;
Briggs, J.

Publication type:

Article

Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2107, doi. 10.1111/j.1365-2621.2003.tb07027.x

By:

Lin, S-D.;
Hwang, C-F.;
Yeh, C-H.

Publication type:

Article

Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'Ivoire.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2129, doi. 10.1111/j.1365-2621.2003.tb07031.x

By:

Wegmüller, R.;
Zimmermann, M.B.;
Hurrell, R.F.

Publication type:

Article

Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaCl.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2066, doi. 10.1111/j.1365-2621.2003.tb07019.x

By:

Campo, J. Del;
Nguyen-The, C.;
Sergent, M.;
Amiot, M.J.

Publication type:

Article

Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly ( Musca Domestica L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1942, doi. 10.1111/j.1365-2621.2003.tb06998.x

By:

Yoruk, R.;
Hogsette, J.A.;
Rolle, R.S.;
Marshall, M.R.

Publication type:

Article

High Resolution Magnetic Resonance Imaging Evaluation of Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1982, doi. 10.1111/j.1365-2621.2003.tb07005.x

By:

Mahdjoub, R.;
Molegnana, J.;
Seurin, M.-J.;
Briguet, A.

Publication type:

Article

Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2102, doi. 10.1111/j.1365-2621.2003.tb07026.x

By:

McGlynn, W.G.;
Davis, D.R.;
Crandall, P.G.;
Gbur, E.E.

Publication type:

Article

Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2050, doi. 10.1111/j.1365-2621.2003.tb07017.x

By:

Garzon, G.A.;
Mckeith, F.K.;
Gooding, J.P.;
Felker, F.C.;
Palmquist, D.E.;
Brewer, M.S.

Publication type:

Article

Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2090, doi. 10.1111/j.1365-2621.2003.tb07024.x

By:

Mccomas, K.A.;
Gilliland, S.E.

Publication type:

Article

Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster ( Panulirus cygnus) Hemolymph: Implications for Heat Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1928, doi. 10.1111/j.1365-2621.2003.tb06995.x

By:

Williams, H.G.;
Davidson, G.W.;
Mamo, J.C.

Publication type:

Article

Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2146, doi. 10.1111/j.1365-2621.2003.tb07034.x

By:

Weiss, E.R.;
Braddock, R.J.;
Goodrich, R.M.;
III, J.F. Gregory;
Pika, J.

Publication type:

Article

Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2072, doi. 10.1111/j.1365-2621.2003.tb07020.x

By:

Miller, D.R.;
Keeton, J.T.;
Prochaska, J.F.

Publication type:

Article

Comparison of Antioxidant Activities of Isoflavones from Kudzu Root ( Pueraria lobata Ohwi).

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2117, doi. 10.1111/j.1365-2621.2003.tb07029.x

By:

Jun, M.;
Fu, H.-Y.;
Hong, J.;
Wan, X.;
Yang, C.S.;
Ho, C.-T.

Publication type:

Article

Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2076, doi. 10.1111/j.1365-2621.2003.tb07021.x

By:

Miller, D.R.;
Keeton, J.T.;
Acuff, G.R.;
Prochaska, J.F.

Publication type:

Article

Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1970, doi. 10.1111/j.1365-2621.2003.tb07003.x

By:

Hsu, C.-L.;
Heldman, D.R.;
Taylor, T.A.;
Kramer, H.L.

Publication type:

Article

Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1952, doi. 10.1111/j.1365-2621.2003.tb07000.x

By:

Cho, Y.-J.;
Alamed, J.;
McClements, D.J.;
Decker, E.A.

Publication type:

Article

Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1923, doi. 10.1111/j.1365-2621.2003.tb06994.x

By:

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

Publication type:

Article

Sensory Analysis of Whole Wheat/Soy Flour Breads.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2141, doi. 10.1111/j.1365-2621.2003.tb07033.x

By:

Shogren, R.L.;
Mohamed, A.A.;
Carriere, C.J.

Publication type:

Article

Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2123, doi. 10.1111/j.1365-2621.2003.tb07030.x

By:

Rørå, A.M.B.;
Einen, O.

Publication type:

Article

Formation Conditions, Water-vapor Permeability, and Solubility of Compression-molded Whey Protein Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1985, doi. 10.1111/j.1365-2621.2003.tb07006.x

By:

Sothornvit, R.;
Olsen, C.W.;
McHugh, T.H.;
Krochta, J.M.

Publication type:

Article

Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2002, doi. 10.1111/j.1365-2621.2003.tb07009.x

By:

Giannakourou, M.C.;
Taoukis, P.S.

Publication type:

Article

Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity Bioassay.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1938, doi. 10.1111/j.1365-2621.2003.tb06997.x

By:

Fotso, J.;
Smith, J.S.

Publication type:

Article

Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2046, doi. 10.1111/j.1365-2621.2003.tb07016.x

By:

Nobile, M.A. Del;
Piergiovanni, L.;
Buonocore, G.G.;
Fava, P.;
Puglisi, M.L.;
Nicolais, L.

Publication type:

Article

Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2086, doi. 10.1111/j.1365-2621.2003.tb07023.x

By:

Cuesta-Alonso, E.P.;
Gilliland, S.E.

Publication type:

Article

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

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2017, doi. 10.1111/j.1365-2621.2003.tb07011.x

By:

Nobile, M.A. Del;
Buonocore, G.G.;
La Notte, E.;
Nicolais, L.

Publication type:

Article

Viscoelastic Effects on the Diffusion Properties of Curdlan Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2057, doi. 10.1111/j.1365-2621.2003.tb07018.x

By:

Lo, Y.M.;
Robbins, K.L.;
Argin-Soysal, S.;
Sadar, L.N.

Publication type:

Article

Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2028, doi. 10.1111/j.1365-2621.2003.tb07013.x

By:

Suloff, E.C.;
Marcy, J.E.;
Blakistone, B.A.;
Duncan, S.E.;
Long, T.E.;
O'Keefe, S.F.

Publication type:

Article

Development of a Monoclonal Antibody for Grouper ( Epinephelus marginatus) and Wreck Fish ( Polyprion americanus) Authentication Using an Indirect ELISA.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1900, doi. 10.1111/j.1365-2621.2003.tb06990.x

By:

Asensio, L.;
González, I.;
Rodríguez, M.A.;
Hernández, P.E.;
García, T.;
Martín, R.

Publication type:

Article

Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1962, doi. 10.1111/j.1365-2621.2003.tb07002.x

By:

Gómez-Guillén, M.C.;
Martínez-Alvarez, O.;
Montero, P.

Publication type:

Article

Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1933, doi. 10.1111/j.1365-2621.2003.tb06996.x

By:

Lee, J.Y.;
Min, S.;
Choe, E.O.;
Min, D.B.

Publication type:

Article

Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2111, doi. 10.1111/j.1365-2621.2003.tb07028.x

By:

Rodrigo, D.;
Arranz, J.I.;
Koch, S.;
Frígola, A.;
Rodrigo, M.C.;
Esteve, M.J.;
Calvo, C.;
Rodrigo, M.

Publication type:

Article

Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1904, doi. 10.1111/j.1365-2621.2003.tb06991.x

By:

Lee, S.-C.;
Kim, J.-H.;
Nam, K.C.;
Ahn, D.U.

Publication type:

Article

Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1915, doi. 10.1111/j.1365-2621.2003.tb06993.x

By:

Ju, J.W.;
So, W.S.;
Kim, J.H.;
Bae, B.J.;
Choi, E.N.;
Kwon, Y.H.;
Chung, I.M.;
Yoon, S.H.;
Jung, M.Y.

Publication type:

Article

Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1995, doi. 10.1111/j.1365-2621.2003.tb07008.x

By:

Min, S.;
Min, S.K.;
Zhang, Q.H.

Publication type:

Article

The Production of High-purity Conjugated Linoleic Acid (CLA) Using Two-step Urea-inclusion Crystallization I and Hydrophilic Arginine-CLA Complex.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1948, doi. 10.1111/j.1365-2621.2003.tb06999.x

By:

Kim, Y.J.;
Lee, K.W.;
Lee, S.;
Kim, H.;
Lee, H.J.

Publication type:

Article