Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 8

Results: 39

The Compounds Contributing to the Greenness of Green Tea.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S301, doi. 10.1111/j.1365-2621.2004.tb09894.x

By:

WANG, L.-F.;
PARK, S.-C.;
CHUNG, J.-O.;
BAIK, J.-H.;
PARK, S.-K.

Publication type:

Article

Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon ( Ancipenser oxyrynchus desotoi).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E392, doi. 10.1111/j.1365-2621.2004.tb09901.x

By:

OLIVEIRA, A. C. M.;
O'KEEFE, S. F.;
BALABAN, M. O.

Publication type:

Article

Gel Properties of Surimi from Bighead Carp ( Aristichthys nobilis): Influence of Setting and Soy Protein Isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E374, doi. 10.1111/j.1365-2621.2004.tb09898.x

By:

LUO, Y. K.;
PAN, D. D.;
JI, B. P.

Publication type:

Article

Fish Allergy: Fish and Products Thereof.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. R175, doi. 10.1111/j.1750-3841.2004.tb18022.x

By:

TAYLOR, S. I.;
KABOUREK, J. L.;
HEFLE, L.

Publication type:

Article

Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E367, doi. 10.1111/j.1365-2621.2004.tb09897.x

By:

RODRIGUEZ, A. C.;
LARKIN, J. W.;
DUNN, J.;
PATAZCA, E.;
REDDY, N. R.;
ALVAREZ-MEDINA, M.;
TETZLOFF, R.;
FLEISCHMAN, G. J.

Publication type:

Article

Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C665, doi. 10.1111/j.1750-3841.2004.tb18015.x

By:

UDDIN, M.;
OKAZAKI, E.

Publication type:

Article

Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M228, doi. 10.1111/j.1365-2621.2004.tb09892.x

By:

EVRENDILEK, G. A.;
LI, S.;
DANTZER, W. R.;
ZHANG, Q. H.

Publication type:

Article

Treatment of Grape Juice by Osmotic Evaporation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E422, doi. 10.1111/j.1750-3841.2004.tb18019.x

By:

VERSARI, A.;
FERRARINI, R.;
TORNIELLI, G. B.;
PARPINELLO, G. P.;
GOSTOLI, C.;
CELOTTI, E.

Publication type:

Article

Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C623, doi. 10.1111/j.1365-2621.2004.tb09910.x

By:

RICKERT, D. A.;
MEYER, M. A.;
HU, J.;
MURPHY, P. A.

Publication type:

Article

Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C593, doi. 10.1111/j.1365-2621.2004.tb09905.x

By:

FAN, X.

Publication type:

Article

A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M246, doi. 10.1111/j.1750-3841.2004.tb18021.x

By:

LEBLANC, J. G.;
GARRO, M. S.;
DE GIORI, G. SAVOY;
DE VALDEZ, G. FONT

Publication type:

Article

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C615, doi. 10.1111/j.1365-2621.2004.tb09909.x

By:

GBOGOURI, G. A.;
LINDER, M.;
FANNI, J.;
PARMENTIER, M.

Publication type:

Article

Characterization of Acid-soluble Collagen from Pacific Whiting Surimi Processing Byproducts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C637, doi. 10.1111/j.1365-2621.2004.tb09912.x

By:

KIM, J.-S.;
PARK, J. W.

Publication type:

Article

Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C608, doi. 10.1111/j.1365-2621.2004.tb09908.x

By:

JOHN, L.;
CORNFORTH, D.;
CARPENTER, C. E.;
SORHEIM, O.;
PETTEE, B. C.;
WHITTIER, D. R.

Publication type:

Article

Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E361, doi. 10.1111/j.1365-2621.2004.tb09896.x

By:

CALLIGARIS, S.;
MANZOCCO, L.;
CONTE, L. S.;
NICOLI, M. C.

Publication type:

Article

Water Sorption and Plasticization Behavior of Spray-dried Lactose/Protein Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E384, doi. 10.1111/j.1365-2621.2004.tb09900.x

By:

HAQUE, M. K.;
ROOS, Y. H.

Publication type:

Article

Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C585, doi. 10.1111/j.1365-2621.2004.tb09904.x

By:

LEE, J. H.;
SUNG, T. H.;
LEE, K. T.;
KIM, M. R.

Publication type:

Article

Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C659, doi. 10.1111/j.1750-3841.2004.tb18014.x

By:

OUATTARA, G. C.;
JEON, I. J.;
HART-THAKUR, R. A.;
SCHMIDT, K. A.

Publication type:

Article

Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S326, doi. 10.1111/j.1750-3841.2004.tb18025.x

By:

LLOYD, M. A.;
ZOU, J.;
OGDEN, L. V.;
PIKE, 0. A.

Publication type:

Article

Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of ω-3 Polyunsaturated Fatty Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E417, doi. 10.1111/j.1750-3841.2004.tb18018.x

By:

SKÅRA, T.;
SIVERTSVIK, M.;
BIRKELAND, S.

Publication type:

Article

Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C604, doi. 10.1111/j.1365-2621.2004.tb09907.x

By:

KO, W.-C.;
HWANG, J.-S.;
JAO, C.-L.;
HSU, K.-C.

Publication type:

Article

Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon-Real-time PCR Technology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M240, doi. 10.1111/j.1750-3841.2004.tb18020.x

By:

LIMING, S. H.;
ZHANG, Y.;
MENG, J.;
BHAGWAT, A. A.

Publication type:

Article

Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M222, doi. 10.1111/j.1365-2621.2004.tb09891.x

By:

JOHANNINGSMEIER, S. D.;
FLEMING, H. P.;
BREIDT JR., F.

Publication type:

Article

Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M233, doi. 10.1111/j.1365-2621.2004.tb09893.x

By:

MARTINEZ-RODRIGUEZ, A. J.;
GONZALEZ, R.;
CARRASCOSA, A. V.

Publication type:

Article

Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C652, doi. 10.1111/j.1750-3841.2004.tb18013.x

By:

LU, Y.;
OHSHIMA, T.;
USHIO, H.

Publication type:

Article

Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E398, doi. 10.1111/j.1365-2621.2004.tb09902.x

By:

BÖNISCH, M. P.;
LAUBER, S.;
KULOZIK, U.

Publication type:

Article

Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M215, doi. 10.1111/j.1365-2621.2004.tb09890.x

By:

PARK, S.-I.;
DAESCHEL, M. A.;
ZHAO, Y.

Publication type:

Article

Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S319, doi. 10.1111/j.1750-3841.2004.tb18024.x

By:

JEONG, S.-Y.;
CHUNG, S.-J.;
SUH, D.-S.;
SUH, B.-C.;
KIM, K. O.

Publication type:

Article

Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E412, doi. 10.1111/j.1750-3841.2004.tb18017.x

By:

ESTURK, 0.;
PARK, J. W.;
THAWORNCHINSOMBUT, S.

Publication type:

Article

Volatile Component Analysis of Commercially Milled Head and Broken Rice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C632, doi. 10.1111/j.1365-2621.2004.tb09911.x

By:

MONSOOR, M. A.;
PROCTOR, A.

Publication type:

Article

Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp ( Parapenaeus longirostris).

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C643, doi. 10.1111/j.1365-2621.2004.tb09913.x

By:

MONTERO, P.;
MARTÍNEZ-ÁLVAREZ, O.;
GÓMEZ-GUILLÉN, M. C.

Publication type:

Article

Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E405, doi. 10.1111/j.1365-2621.2004.tb09903.x

By:

GRANDA, C.;
MOREIRA, R. G.;
TICHY, S. E.

Publication type:

Article

Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C599, doi. 10.1111/j.1365-2621.2004.tb09906.x

By:

LOPEZ-TOLEDANO, A.;
MAYEN, M.;
MERIDA, J.;
MEDINA, M.

Publication type:

Article

Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S306, doi. 10.1111/j.1365-2621.2004.tb09895.x

By:

CHAE, S. H.;
KEETON, J. T.;
SMITH, S. B.

Publication type:

Article

Purification of Polyphenoloxidase from the Purple-fleshed Potato ( Solanum tuberosum Jasim) and its Secondary Structure.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C648, doi. 10.1111/j.1750-3841.2004.tb18012.x

By:

JANG, J.;
SONG, K. B.

Publication type:

Article

Effect of Volatiles and their Concentration on Perception of Tomato Descriptors.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S310, doi. 10.1111/j.1750-3841.2004.tb18023.x

By:

BALDWIN, E. A.;
GOODNER, K.;
PLOTTO, A.;
PRITCHETT, K.;
EINSTEIN, M.

Publication type:

Article

Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E379, doi. 10.1111/j.1365-2621.2004.tb09899.x

By:

DEL NOBILE, M. A.;
CANNARSI, M.;
ALTIERI, C.;
SINIGAGLIA, M.;
FAVIA, P.;
IACOVIELLO, G.;
D'AGOSTINO, R.

Publication type:

Article

Characterization of Pasteurized Fluid Milk Shelf-life Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M207, doi. 10.1111/j.1365-2621.2004.tb09889.x

By:

FROMM, H. I.;
BOOR, K. J.

Publication type:

Article

Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C669, doi. 10.1111/j.1750-3841.2004.tb18016.x

By:

CHEN, L.;
INGHAM, B. H.;
INGHAM, S. C.

Publication type:

Article