Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 4

Results: 48

Utilization of Dried Apple Pomace as a Press Aid to Improve the Quality of Strawberry, Raspberry, and Blueberry Juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ181, doi. 10.1111/j.1365-2621.2004.tb06361.x

By:

Roberts, J. S.;
Gentry, T. S.;
Bates, A. W.

Publication type:

Article

Optimizing Beef Chuck Flavor and Texture Through Cookery Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ174, doi. 10.1111/j.1365-2621.2004.tb06360.x

By:

Adhikari, K.;
Keene, M. P.;
Heymann, H.;
Lorenzen, C. L.

Publication type:

Article

Measurement of Human Brain Activity Evoked by Stimulation of Beer Bitterness Using Magnetoencephalography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ156, doi. 10.1111/j.1365-2621.2004.tb06357.x

By:

Kaneda, H.;
Goto, N.;
Kobayakawa, T.;
Takashio, M.;
Saito, S.

Publication type:

Article

Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS97, doi. 10.1111/j.1365-2621.2004.tb06351.x

By:

Murphy, R. Y.;
Beard, B. L.;
Martin, E. M.;
Duncan, L. K.;
Marcy, J. A.

Publication type:

Article

Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ127, doi. 10.1111/j.1365-2621.2004.tb06352.x

By:

Sandra, S.;
Stanford, M. A.;
Mcdaniel, M. R.;
Goddik, L. Meunier

Publication type:

Article

Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ167, doi. 10.1111/j.1365-2621.2004.tb06359.x

By:

Greene, J. L.;
Bovell-Benjamin, A. C.

Publication type:

Article

Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy ( Stolephorus indicus).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT312, doi. 10.1111/j.1365-2621.2004.tb06333.x

By:

Yongsawatdigul, J.;
Choi, Y. J.;
Udomporn, S.

Publication type:

Article

Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT334, doi. 10.1111/j.1365-2621.2004.tb06336.x

By:

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

Publication type:

Article

Sensory Preference and Discrimination of Wild-caught and Cultured Yellow Perch ( Perca flavescens).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP144, doi. 10.1111/j.1365-2621.2004.tb06339.x

By:

Delwiche, J. F.;
Liggett, R. E.

Publication type:

Article

The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT257, doi. 10.1111/j.1365-2621.2004.tb06325.x

By:

Symons, L. J.;
Brennan, C. S.

Publication type:

Article

Extension of the Pre-rigor Period in Ischemic White Muscle from Yellow-eye Mullet Aldrichetta forsteri) and New Zealand Snapper ( Pagrus auratus) as Affected by Hyperbaric Oxygen Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT297, doi. 10.1111/j.1365-2621.2004.tb06331.x

By:

Black, S. E.;
Jerrett, A. R.;
Forster, M. E.

Publication type:

Article

Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT268, doi. 10.1111/j.1365-2621.2004.tb06327.x

By:

Schulbach, K. F.;
Rouseff, R. L.;
Sims, C. A.

Publication type:

Article

Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP159, doi. 10.1111/j.1365-2621.2004.tb06341.x

By:

Guo, G.;
Shelton, D. R.;
Jackson, D. S.;
Parkhurst, A. M.

Publication type:

Article

Novel Browning Inhibitor Formulation for Fresh-cut Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ140, doi. 10.1111/j.1365-2621.2004.tb06354.x

By:

Pilizota, V.;
Sapers, G. M.

Publication type:

Article

Symposium 4: Food Flavors: Ethnic and International Taste Preferences.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ191, doi. 10.1111/j.1365-2621.2004.tb06362.x

By:

Jaitly, Minni

Publication type:

Article

Release of Nisin from Methylcellulose-Hydroxypropyl Methylcellulose Film Formed on Low-density Polyethylene Film.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS107, doi. 10.1111/j.1365-2621.2004.tb06349.x

By:

Grower, J. L.;
Cooksey, K.;
Getty, K.

Publication type:

Article

Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod ( Gadus morhua) Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ144, doi. 10.1111/j.1365-2621.2004.tb06355.x

By:

Thorarinsdottir, K. A.;
Gudmundsdottir, G.;
Arason, S.;
Thorkelsson, G.;
Kristbergsson, K.

Publication type:

Article

Metabolic Behavior and Quality Changes of Whole and Fresh Processed Melon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ148, doi. 10.1111/j.1365-2621.2004.tb06356.x

By:

Aguayo, E.;
Escalona, V. H.;
Rtés, F. A

Publication type:

Article

Symposium 6: Biotechnology in Creating Safe and Wholesome Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH136, doi. 10.1111/j.1365-2621.2004.tb06319.x

By:

Iturriaga, Gabriel

Publication type:

Article

Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT241, doi. 10.1111/j.1365-2621.2004.tb06323.x

By:

Yang, R. J.;
Li, S. Q.;
Zhang, Q. H.

Publication type:

Article

Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP190, doi. 10.1111/j.1365-2621.2004.tb06346.x

By:

Zhu, S.;
Bail, A.;
Ramaswamy, H. S.;
Chapleau, N.

Publication type:

Article

Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP172, doi. 10.1111/j.1365-2621.2004.tb06343.x

By:

Pereira, L. M.;
Rodrigues, A. C. C.;
SARANTÓPOULOS, C. I. G. L.;
Junqueira, V. C. A.;
Cunha, R. L.;
Hubinger, M. D.

Publication type:

Article

Modeling of the Cod Desalting Operation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP183, doi. 10.1111/j.1365-2621.2004.tb06345.x

By:

Barat, J. M.;
Rodríguez-Barona, S.;
Andrés, A.;
Ibáñez, J. B.

Publication type:

Article

Characterization of Bostrycoidin: An Analytical Analog of Zearalenone.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT227, doi. 10.1111/j.1365-2621.2004.tb06321.x

By:

Smith, J. S.;
Fotso, J.;
Leslie, J. F.;
Wu, X.;
Vandervelde, D.;
Thakur, R. A.

Publication type:

Article

Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT249, doi. 10.1111/j.1365-2621.2004.tb06324.x

By:

Lai, L. N.;
Karim, A. A.;
Norziah, M. H.;
Seow, C. C.

Publication type:

Article

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP198, doi. 10.1111/j.1365-2621.2004.tb06347.x

By:

Birkeland, S.;
Haarstad, I.;
Bjerkeng, B.

Publication type:

Article

Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS102, doi. 10.1111/j.1365-2621.2004.tb06348.x

By:

Ceylan, E.;
Fung, D. Y. C.;
Sabah, J. R.

Publication type:

Article

Quality of Shredded, Packaged Carrots as Affected by Different Washing Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ161, doi. 10.1111/j.1365-2621.2004.tb06358.x

By:

Klaiber, R. G.;
Baur, S.;
Magel, L.;
Hammes, W. P.;
Carle, R.

Publication type:

Article

Fluid Flow and Heat Transfer in Air Jet Impingement in Food Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH113, doi. 10.1111/j.1365-2621.2004.tb06315.x

By:

Sarkar, A.;
Nitin, N.;
Karwe, M. V.;
Singh, R. P.

Publication type:

Article

Functional Properties of Improved Glycinin and β-nglycinin Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT303, doi. 10.1111/j.1365-2621.2004.tb06332.x

By:

Rickert, D. A.;
Johnson, L. A.;
Murphy, P. A.

Publication type:

Article

Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil Supplements.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT280, doi. 10.1111/j.1365-2621.2004.tb06329.x

By:

Lee, J. H.;
Melton, S. L.;
Waller, J. C.;
Saxton, A. M.

Publication type:

Article

Preservation of Scallop Adductor Muscle in Oxygenated Artificial Seawater.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT262, doi. 10.1111/j.1365-2621.2004.tb06326.x

By:

Seki, N.;
Niki, T.;
Ishikawa, D.;
Kimura, M.;
Nozawa, H.

Publication type:

Article

Polyphenolic Composition of Marion and Evergreen Blackberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT233, doi. 10.1111/j.1365-2621.2004.tb06322.x

By:

Iriwoharn, T. S;
Wrolstad, R. E.

Publication type:

Article

Maillard Browning in Ethanolic Solution.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT273, doi. 10.1111/j.1365-2621.2004.tb06328.x

By:

Shen, S. C.;
Wu, J. S. B.

Publication type:

Article

The Use of High-pressure Processing in the Production of Queso Fresco Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP153, doi. 10.1111/j.1365-2621.2004.tb06340.x

By:

Sandra, S.;
Stanford, M. A.;
Goddik, L. Meunier

Publication type:

Article

Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP164, doi. 10.1111/j.1365-2621.2004.tb06342.x

By:

Goeller, L. M.;
Amato, P. M.;
Farkas, B. E.;
Green, D. P.;
Lanier, T. C.;
Kong, C. S.

Publication type:

Article

Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-δ-lactone.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP139, doi. 10.1111/j.1365-2621.2004.tb06338.x

By:

Tay, S. L.;
Perera, CO.

Publication type:

Article

Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS112, doi. 10.1111/j.1365-2621.2004.tb06350.x

By:

Murphy, R. Y.;
Davidson, M. A.;
Marcy, J. A.

Publication type:

Article

Application of Multivariate Adaptive Regression Splines (MARS) to the Preference Mapping of Cheese Sticks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ131, doi. 10.1111/j.1365-2621.2004.tb06353.x

By:

Xiong, R.;
Meullenet, J. F.

Publication type:

Article

Symposium 5: Integrated Food Systems for Food Security in a Changing World Environment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH130, doi. 10.1111/j.1365-2621.2004.tb06318.x

By:

Hulse, Joseph H.

Publication type:

Article

Plenary Lecture 6: Emerging Food Technology and World Health.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH123, doi. 10.1111/j.1365-2621.2004.tb06316.x

By:

Schneeman, Barbara O.

Publication type:

Article

Plenary Lecture 7: One World For All: International Harmonization of Food Regulations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH127, doi. 10.1111/j.1365-2621.2004.tb06317.x

By:

Mansour, Mark

Publication type:

Article

Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and Histology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT320, doi. 10.1111/j.1365-2621.2004.tb06334.x

By:

Foucat, L.;
Taylor, R. G.;
Labas, R.;
Renou, J. P.

Publication type:

Article

Symposium 1: Allergens, Allergens: The European Approach.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT342, doi. 10.1111/j.1365-2621.2004.tb06337.x

By:

Crevel, René

Publication type:

Article

Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars ( Fragaria× ananassa Duch).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT221, doi. 10.1111/j.1365-2621.2004.tb06320.x

By:

Lefever, G.;
Vieuille, M.;
Delage, N.;
?harlingue, A.;
Monteclerc, J.;
Bompeix, G.

Publication type:

Article

Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT328, doi. 10.1111/j.1365-2621.2004.tb06335.x

By:

PÉREZ-MATEOS, M.;
Amato, P. M.;
Lanier, T. C.

Publication type:

Article

Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic Resonance.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT287, doi. 10.1111/j.1365-2621.2004.tb06330.x

By:

Lai, L. N.;
Karim, A. A.;
Norziah, M. H.;
Seow, C. C.

Publication type:

Article

Stress Relaxation Test for Monitoring Post Mortem Textural Changes of Ice-stored Cod (Gadus morhua L).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP178, doi. 10.1111/j.1365-2621.2004.tb06344.x

By:

Herrero, A. M.;
Heia, K.;
Careche, M.

Publication type:

Article