Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 6

Results: 33

Physiology and Microbiological Quality of Fresh-cut Mango Cubes as Affected by High-O<sup>2</sup> Controlled Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m286, doi. 10.1111/j.1365-2621.2005.tb11448.x

By:

Poubol, Jutatip;
Izumi, Hidemi

Publication type:

Article

Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m279, doi. 10.1111/j.1365-2621.2005.tb11447.x

By:

Pérez-Conesa, Darío;
López, Ginés;
Rosau, Gaspar

Publication type:

Article

Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c392, doi. 10.1111/j.1365-2621.2005.tb11435.x

By:

Peng Zhou;
Regenstein, Joe M.

Publication type:

Article

One Tangerine/Grapefruit Hybrid (Tangelo) Contains Trace Amounts of Furanocoumarins at a Level Too Low To Be Associated with Grapefruit/Drug Interactions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c419, doi. 10.1111/j.1365-2621.2005.tb11440.x

By:

Widmer, Wilbur

Publication type:

Article

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s383, doi. 10.1111/j.1365-2621.2005.tb11460.x

By:

Duvetter, Thomas;
Fraeye, Ilse;
Hoang, Tuyen Van;
Buggenhout, Sandy Van;
Verlent, Isabel;
Smout, Chantal;
Loey, Ann Van;
Hendrickx, Marc

Publication type:

Article

Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m310, doi. 10.1111/j.1365-2621.2005.tb11453.x

By:

Loi-Braden, Min Hui;
Huang, Tung-Shi;
Kim, Jang-H;
Wei, Cheng-i;
Weese, Jean

Publication type:

Article

Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e387, doi. 10.1111/j.1365-2621.2005.tb11443.x

By:

Wan, Vicki Cheuk-Hang;
Kim, Moon Sook;
Lee, Soo-Yeun

Publication type:

Article

Purification of Amylase from Honey.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c413, doi. 10.1111/j.1365-2621.2005.tb11439.x

By:

Babacan, Sibel;
Rand, Arthur G.

Publication type:

Article

Microbiological Characteristics of Enhancement Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m296, doi. 10.1111/j.1365-2621.2005.tb11450.x

By:

Wicklund, S.E.;
Stetzer, Aj;
Tucker, E.M.;
Nicolalde, C.L.;
Brewer, M.S.

Publication type:

Article

Optimization Analysis of Sunflower Butter.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s365, doi. 10.1111/j.1365-2621.2005.tb11457.x

By:

Lima, Isabel M.;
Guraya, Harmeet S.

Publication type:

Article

Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e379, doi. 10.1111/j.1365-2621.2005.tb11442.x

By:

Uquiche, Edgar;
Valle, José M.;
Ihl, Mónica

Publication type:

Article

Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c380, doi. 10.1111/j.1365-2621.2005.tb11433.x

By:

Ahn, H.J.;
Kim, J.H.;
Ng, P. K.W.

Publication type:

Article

Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m292, doi. 10.1111/j.1365-2621.2005.tb11449.x

By:

Cabeza, Maria C.;
García, Maria L.;
Hoz, Lorenzo dela;
Cambero, Isabel;
Ordontez, Juan A.

Publication type:

Article

Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c373, doi. 10.1111/j.1365-2621.2005.tb11431.x

By:

Carratù, Brunella;
Ambruzzi, Amalia Maria;
Fedele, Elena;
Sanzini, Elisabetta

Publication type:

Article

Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m273, doi. 10.1111/j.1365-2621.2005.tb11446.x

By:

Chikthimmah, Naveen;
Borde, Luke F.;
Beelman, Robert B.

Publication type:

Article

Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate Containers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c407, doi. 10.1111/j.1365-2621.2005.tb11438.x

By:

Solano-Lopez, Claudia E.;
Ji, Taehyun;
Alvarez, Valente B.

Publication type:

Article

Lipase-catalyzed Transesterification of Medium-chain Triacylglycerols and a Fully Hydrogenated Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c365, doi. 10.1111/j.1365-2621.2005.tb11430.x

By:

Lopez-Hernandez, Arnoldo;
Garcia, Hugo S.;
Hill, Charles G.

Publication type:

Article

Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e401, doi. 10.1111/j.1365-2621.2005.tb11445.x

By:

Cerdeira, Marina;
Martini, Silvana;
Herrera, Maria L.

Publication type:

Article

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s371, doi. 10.1111/j.1365-2621.2005.tb11458.x

By:

Zhao, Yonghuan H.;
Manthey, Frank A.;
Chang, Sam K.C.;
Hou, Home-Jer;
Yuan, Shaohong H.

Publication type:

Article

The Effects of Damaged Kernel Caused by Combine Harvester Settings on Milled Rice Free Fatty Acid Levels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c376, doi. 10.1111/j.1365-2621.2005.tb11432.x

By:

Feliz, D.J.;
Proctor, A.;
Monsoor, M. A.;
Eason, R.L.

Publication type:

Article

Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c387, doi. 10.1111/j.1365-2621.2005.tb11434.x

By:

Hidalgo, Francisco J.;
Nogales, Fatima;
Zamora, Rosario

Publication type:

Article

Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e392, doi. 10.1111/j.1365-2621.2005.tb11444.x

By:

Trihaas, Jeorgos;
Tempel, Tatjana;
Nielsen, Per Vággemose

Publication type:

Article

Effects of Food Processing on Blueberry Antiproliferation and Antioxidant Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s389, doi. 10.1111/j.1365-2621.2005.tb11461.x

By:

Schmidt, Barbara M.;
Erdman, John W.;
Lila, Mary Ann

Publication type:

Article

Advances in Seed Protein Research: A Perspective on Seed Allergens.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. r93, doi. 10.1111/j.1365-2621.2005.tb11454.x

By:

Sathe, Shridhar K.;
Kshirsagar, Harshal H.;
Roux, Kenneth H.

Publication type:

Article

Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c401, doi. 10.1111/j.1365-2621.2005.tb11437.x

By:

Sathivel, Subramaniam;
Smiley, Scott;
Prinyawiwatkul, Witoon;
Bechtel, Peter J.

Publication type:

Article

Rapid Determination of Spinal Cord Content in Ground Beef by Near-Infrared Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c397, doi. 10.1111/j.1365-2621.2005.tb11436.x

By:

Gangidi, Rahul Reddy;
Proctor, Andrew;
Pohlman, Fred William;
Meullenet, Jean-Francois

Publication type:

Article

Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e373, doi. 10.1111/j.1365-2621.2005.tb11441.x

By:

Singh, Sukhcharn;
Raina, C.S.;
Bawa, A.S.;
Saxena, Dharmesh C.

Publication type:

Article

Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s355, doi. 10.1111/j.1365-2621.2005.tb11455.x

By:

Popovich, David G.;
Hu, Chun;
Durance, Timothy D.;
Kitts, David D.

Publication type:

Article

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s395, doi. 10.1111/j.1365-2621.2005.tb11462.x

By:

Warner, Kathleen;
Gupta, Monoj

Publication type:

Article

Growth or Survival of Listeria monocytogenes in Ready-to-Eat Meat Products and Combination Deli Salads During Refrigerated Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m301, doi. 10.1111/j.1365-2621.2005.tb11451.x

By:

Burnett, Scott L.;
Mertz, Erin L.;
Bennie, Barbara;
Ford, Thomas;
Starobin, Anna

Publication type:

Article

Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s359, doi. 10.1111/j.1365-2621.2005.tb11456.x

By:

Koh, Bong-Kyung;
Lee, Gui-Chu;
Lim, Seung-Taik

Publication type:

Article

Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s377, doi. 10.1111/j.1365-2621.2005.tb11459.x

By:

No, Hong Kyoon;
Prinyawiwatkul, Witoon;
Meyers, Samuel P.

Publication type:

Article

Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic Extract.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m305, doi. 10.1111/j.1365-2621.2005.tb11452.x

By:

Choi, Jong Hoon;
Kyung, Kyu Hang

Publication type:

Article