Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 5
Results: 38
Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M127, doi. 10.1111/j.1365-2621.2004.tb10720.x
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- Article
Effect of Storage Time on Raw Sardine ( Sardina pilchardus) Flavor and Aroma Quality.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. S198, doi. 10.1111/j.1365-2621.2004.tb10732.x
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From Probiotics to Prebiotics and a Healthy Digestive System.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M141, doi. 10.1111/j.1365-2621.2004.tb10724.x
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Overcoming Barriers to Globalization: A European Prospective.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R151, doi. 10.1111/j.1365-2621.2004.tb10729.x
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A zTurbulent Conjugate Heat-transfer Model for Freezing of Food Products.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E224, doi. 10.1111/j.1365-2621.2004.tb10713.x
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Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C347, doi. 10.1111/j.1365-2621.2004.tb10695.x
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Human Studies on Probiotics: What Is Scientifically Proven.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M137, doi. 10.1111/j.1365-2621.2004.tb10723.x
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Antioxidant Activity of Crude Extract, Alkaloid Fraction, and Flavonoid Fraction from Boldo ( Peumus boldus Molina) Leaves.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C371, doi. 10.1111/j.1365-2621.2004.tb10700.x
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Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C382, doi. 10.1111/j.1365-2621.2004.tb10702.x
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Optimization of Extraction Conditions for Pollock Skin Gelatin.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C393, doi. 10.1111/j.1365-2621.2004.tb10704.x
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Correlation between Moisture and Water Activity of Honeys Harvested in Different Years.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C368, doi. 10.1111/j.1365-2621.2004.tb10699.x
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Globalization, Food, and Nutrition: Contribution to a Debate.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R150, doi. 10.1111/j.1365-2621.2004.tb10728.x
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The Impact of Regulation on Informing Consumers about the Health Promoting Properties of Functional Foods in the U.S.A.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R143, doi. 10.1111/j.1365-2621.2004.tb10726.x
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Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single-screw Extruder.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E212, doi. 10.1111/j.1365-2621.2004.tb10712.x
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Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E205, doi. 10.1111/j.1365-2621.2004.tb10711.x
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Consumer Sensory Evaluation and Flavor Analyses of Pasteurized and Irradiated Apple Cider with Potassium Sorbate.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. S193, doi. 10.1111/j.1365-2621.2004.tb10731.x
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- Article
Empirical Distribution Models for Escherichia coli 57:H7 in Ground Beef Produced by a Mid-size Commercial Grinder.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M121, doi. 10.1111/j.1365-2621.2004.tb10719.x
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Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C411, doi. 10.1111/j.1365-2621.2004.tb10707.x
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Chlorophyll as a Color and Functional Ingredient.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C422, doi. 10.1111/j.1365-2621.2004.tb10710.x
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Determination of Spiramycin and Josamycin in Milk By HPLC and Fluorescence Detection.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C415, doi. 10.1111/j.1365-2621.2004.tb10708.x
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- Article
Selective Proteolysis of the Glycinin and β-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C363, doi. 10.1111/j.1365-2621.2004.tb10698.x
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Foaming and Interfacial Properties of Polymerized Whey Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C404, doi. 10.1111/j.1365-2621.2004.tb10706.x
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Anthocyanin Pigments-Bioactivity and Coloring Properties.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C419, doi. 10.1111/j.1365-2621.2004.tb10709.x
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Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C356, doi. 10.1111/j.1365-2621.2004.tb10697.x
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Adaptation of Classical Processes to New Technical Developments and Quality Requirements.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E240, doi. 10.1111/j.1365-2621.2004.tb10715.x
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Reevaluation of Thermal Food Processes in Order to Increase Food Safety and Quality: Frying, Drying, Salting, Smoking.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E251, doi. 10.1111/j.1365-2621.2004.tb10716.x
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Functional Foods: Their Role in Health Promotion and Disease Prevention.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R146, doi. 10.1111/j.1365-2621.2004.tb10727.x
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Engineering and Enhanced Product Confidence and Safety.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E255, doi. 10.1111/j.1365-2621.2004.tb10717.x
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Metric Evaluation of Technologies for Long Duration Space Missions: Application to Bread Makers.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R139, doi. 10.1111/j.1365-2621.2004.tb10725.x
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- Article
Antifungal Activity of Bacillus thuringiensis Chitinase and Its Potential for the Biocontrol of Phytopathogenic Fungi in Soybean Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M131, doi. 10.1111/j.1365-2621.2004.tb10721.x
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Probiotics-Immunomodulatory Potential Against Allergic Disease.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M135, doi. 10.1111/j.1365-2621.2004.tb10722.x
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Efficacy of High Hydrostatic Pressure Treatment in Reducing Escherichia coli O157 and Listeria monocytogenes in Alfalfa Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. M117, doi. 10.1111/j.1365-2621.2004.tb10718.x
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Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part A).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C351, doi. 10.1111/j.1365-2621.2004.tb10696.x
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- Article
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C377, doi. 10.1111/j.1365-2621.2004.tb10701.x
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- Article
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C388, doi. 10.1111/j.1365-2621.2004.tb10703.x
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- Article
Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation-induced Hydrocarbons.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. C399, doi. 10.1111/j.1365-2621.2004.tb10705.x
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Summary: Plenary Lecture 3 Discussion Session.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. R152, doi. 10.1111/j.1365-2621.2004.tb10730.x
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Structural and Rheological Properties of Aerated High Sugar Systems Containing Egg Albumen.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E232, doi. 10.1111/j.1365-2621.2004.tb10714.x
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- Article