Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 6

Results: 27

Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. S221, doi. 10.1111/j.1365-2621.2004.tb11009.x

By:

Nuñez de Gonzalez, M.T.;
Keeton, J.T.;
Ringer, L.J.

Publication type:

Article

Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance Imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E290, doi. 10.1111/j.1365-2621.2004.tb11000.x

By:

Marciani, L.;
Wickham, M.;
Hills, B.P.;
Wright, J.;
Bush, D.;
Faulks, R.;
FILLERY-TRAVIS, A.;
Spiller, R.C.;
Gowl, P. A.

Publication type:

Article

Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E276, doi. 10.1111/j.1365-2621.2004.tb10998.x

By:

Krasaekoopt, W.;
Bhandari, B.;
Deeth, H.

Publication type:

Article

Sensory Factors Contributing to the Identification of the Animal Species of Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. S218, doi. 10.1111/j.1365-2621.2004.tb11008.x

By:

Matsuishi, M.;
Igeta, M.;
Takeda, S.;
Okitani, A.

Publication type:

Article

Optimization of Cheddar Cheese Taste in Model Cheese Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. S229, doi. 10.1111/j.1365-2621.2004.tb11010.x

By:

Yang, B.;
Vickers, Z.

Publication type:

Article

Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuni.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. M145, doi. 10.1111/j.1365-2621.2004.tb11001.x

By:

Reilly, S.S.;
Alonso, L.;
Gillil, S.E.

Publication type:

Article

Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C435, doi. 10.1111/j.1365-2621.2004.tb10985.x

By:

Cros, S.;
Ignot, B. L;
Razafintsalama, C.;
Jaouen, P.;
Ourseau, P. B

Publication type:

Article

Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C468, doi. 10.1111/j.1365-2621.2004.tb10990.x

By:

Lamikanra, O.;
Watson, M.A.

Publication type:

Article

Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E271, doi. 10.1111/j.1365-2621.2004.tb10997.x

By:

Coughlan, K.;
Shaw, N.B.;
Kerry, J.F.;
Kerry, J.P.

Publication type:

Article

Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. R155, doi. 10.1111/j.1365-2621.2004.tb11004.x

By:

Schaffner, D.W.

Publication type:

Article

Classification of Potato Chips Using Pattern Recognition.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E264, doi. 10.1111/j.1365-2621.2004.tb10996.x

By:

Edreschi, F. P;
Mery, D.;
Mendoza, F.;
Aguilera, J.M.

Publication type:

Article

Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. M151, doi. 10.1111/j.1365-2621.2004.tb11002.x

By:

Park, Sungsu;
Oh, Sejong;
Durst, Richard A.

Publication type:

Article

The Influence of (1→3) (1→4)-β-D-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C463, doi. 10.1111/j.1365-2621.2004.tb10989.x

By:

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

Publication type:

Article

Sources and Mechanisms of Carbon Monoxide Production by Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C485, doi. 10.1111/j.1365-2621.2004.tb10993.x

By:

Lee, E.J.;
Ahn, D.U.

Publication type:

Article

An Analytical Method for Soy Saponins by HPLC/ELSD.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C456, doi. 10.1111/j.1365-2621.2004.tb10988.x

By:

Lin, J.;
Wang, C.

Publication type:

Article

Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C473, doi. 10.1111/j.1365-2621.2004.tb10991.x

By:

James, J.M.;
DeWitt, C.A. Mireles

Publication type:

Article

Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E281, doi. 10.1111/j.1365-2621.2004.tb10999.x

By:

Yoruk, R.;
Yoruk, S.;
Balaban, M.O.;
Marshall, M.R.

Publication type:

Article

Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. S205, doi. 10.1111/j.1365-2621.2004.tb11006.x

By:

Aaraas, R.;
Hernar, I.J.;
Vorre, A.;
Bergslien, H.;
Lunestad, B.T.;
Skeie, S.;
Slinde, E.;
Mortensen, S.

Publication type:

Article

Inhibition of LDL Oxidation by Red Orange ( Citrus sinensis) Extract and its Active Components.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C480, doi. 10.1111/j.1365-2621.2004.tb10992.x

By:

Sorrenti, V.;
Giacomo, C.;
Russo, A.;
Acquaviva, R.;
Barcellona, M.L.;
Vanella, A.

Publication type:

Article

Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet ( Beta vulgaris L.) Preparations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C491, doi. 10.1111/j.1365-2621.2004.tb10994.x

By:

Herbach, K.M.;
Stintzing, F.C.;
Carle, R.

Publication type:

Article

Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto-hexose through the Maillard Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C427, doi. 10.1111/j.1365-2621.2004.tb10984.x

By:

Sun, Y.;
Hayakawa, S.;
Izumori, K.

Publication type:

Article

Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy Isoflavones.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. R160, doi. 10.1111/j.1365-2621.2004.tb11005.x

By:

Shimoni, E.

Publication type:

Article

Sensory Profiling of Chardonel Wine by Descriptive Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. S211, doi. 10.1111/j.1365-2621.2004.tb11007.x

By:

Mirarefi, S.;
Menke, S.D.;
Lee, S.Y.

Publication type:

Article

Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. E259, doi. 10.1111/j.1365-2621.2004.tb10995.x

By:

Rastogi, N.K.;
Raghavarao, K.S.M.S.

Publication type:

Article

Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. M157, doi. 10.1111/j.1365-2621.2004.tb11003.x

By:

Kim, S.-H.;
Eun, J.-B.;
Chen, T.-Y.;
Wei, C.-I.;
Clemens, R.A.;
An, H.

Publication type:

Article

Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic Saccharides.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C443, doi. 10.1111/j.1365-2621.2004.tb10986.x

By:

Takahashi, K.;
Myojo, Y.;
Yoshida, T.;
Yoshimura, K.;
Hattori, M.

Publication type:

Article

Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 6, p. C450, doi. 10.1111/j.1365-2621.2004.tb10987.x

By:

Sulaeman, A.;
Giraud, D.W.;
Keeler, L.;
Taylor, S.L.;
Driskell, J.A.

Publication type:

Article