Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 7

Results: 37

Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s453, doi. 10.1111/j.1365-2621.2005.tb11492.x

By:

McEwan, Michael;
Ogden, Lynn V.;
Pike, Oscar A.

Publication type:

Article

Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s475, doi. 10.1111/j.1365-2621.2005.tb11495.x

By:

McGowan, Bridget A.;
Padua, Graciela W.;
Lee, Soo-Yeun

Publication type:

Article

Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s406, doi. 10.1111/j.1365-2621.2005.tb11484.x

By:

Kim, Byung Hee;
Shewfelt, Robert L.;
Lee, Hyoungil;
Akoh, Casimir C.

Publication type:

Article

Survival Analysis Applied to Sensory Shelf Life of Yogurts-II: Spanish Formulations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s446, doi. 10.1111/j.1365-2621.2005.tb11490.x

By:

Salvador, Ana;
Fiszman, Susana M.;
Curia, Ana;
Hough, Guillermo

Publication type:

Article

Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s490, doi. 10.1111/j.1365-2621.2005.tb11497.x

By:

Sohn, Jeong-Ho;
Taki, Yusuke;
Ushio, Hideki;
Kohata, Tomoko;
Shioya, Itaru;
Ohshima, Toshiaki

Publication type:

Article

Composition and Structure of Fat Bloom in Untempered Chocolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s450, doi. 10.1111/j.1365-2621.2005.tb11491.x

By:

Kinta, Yasuyoshi;
Hatta, Tamao

Publication type:

Article

Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s432, doi. 10.1111/j.1365-2621.2005.tb11488.x

By:

Lillo, Marcial Peña Y;
Agosin, Eduardo;
Belancic, Andrea;
Latrille, Eric

Publication type:

Article

Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e432, doi. 10.1111/j.1365-2621.2005.tb11472.x

By:

Iwasaki, Tomohito;
Washio, Masahiro;
Yamamoto, Katsuhiro;
Nakamura, Kunio

Publication type:

Article

Fracture Analysis of Alginate Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e425, doi. 10.1111/j.1365-2621.2005.tb11471.x

By:

Zhang, Junhua;
Daubert, Christopher R.;
Foegeding, E. Allen

Publication type:

Article

Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e418, doi. 10.1111/j.1365-2621.2005.tb11470.x

By:

Birkeland, Sveinung;
Sivertsvik, Morten;
NIELSEN, Henrik H.;
Skåra, Torstein

Publication type:

Article

Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut 'Gala' Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m352, doi. 10.1111/j.1365-2621.2005.tb11479.x

By:

Fan, Xuetong;
Sokorai, Kimberly J. B.;
Sommers, Christopher H.;
Niemira, Brendan A.;
Mattheis, James P.

Publication type:

Article

Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m363, doi. 10.1111/j.1365-2621.2005.tb11481.x

By:

Carlson, Tausha R.;
Marks, Bradley P.;
Booren, Alden M.;
Ryser, Elliot T.;
Orta-Ramirez, Alicia

Publication type:

Article

Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m345, doi. 10.1111/j.1365-2621.2005.tb11478.x

By:

Woodling, Sarah E.;
Moraru, Carmen I.

Publication type:

Article

Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m367, doi. 10.1111/j.1365-2621.2005.tb11482.x

By:

Dixit, Aparna;
Alam, Syed Imteyaz;
Dhaked, Ram Kumar;
Singh, Lokendra

Publication type:

Article

Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME).

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c433, doi. 10.1111/j.1365-2621.2005.tb11465.x

By:

Jónsdóttir, Rósa;
Bragadóttir, Margrét;
Arnarson, GudmundurÖRN

Publication type:

Article

Protein Structural Changes During Preparation and Storage of Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c448, doi. 10.1111/j.1365-2621.2005.tb11467.x

By:

Moosavi-Nasab, Marzieh;
Alli, Inteaz;
Ismail, Ashraf A.;
Ngadi, Michael O.

Publication type:

Article

Survival Analysis Applied to Sensory Shelf Life of Yogurts-I: Argentine Formulations.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s442, doi. 10.1111/j.1365-2621.2005.tb11489.x

By:

Curia, Ana;
Aguerrido, Martin;
Langohr, Klaus;
HOUGH, GUILLERMO

Publication type:

Article

Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s413, doi. 10.1111/j.1365-2621.2005.tb11485.x

By:

Francis, Logan L.;
Chambers, Delores H.;
Kong, Son Hee;
Milliken, George A.;
Jeon, Ike J.;
Schmidt, Karen A.

Publication type:

Article

Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s482, doi. 10.1111/j.1365-2621.2005.tb11496.x

By:

Rivera-López, Javier;
Vázquez-Ortiz, Francisco A.;
Ayala-Zavala, J. Fernando;
Sotelo-Mundo, Rogerio R.;
González-Aguilar, Gustavo A.

Publication type:

Article

Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s497, doi. 10.1111/j.1365-2621.2005.tb11498.x

By:

Reyes-Carmona, Josefina;
Yousef, Gad G.;
Martínez-Peniche, Ramon A.;
Lila, Mary Ann

Publication type:

Article

Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m359, doi. 10.1111/j.1365-2621.2005.tb11480.x

By:

Orta-Ramirez, Alicia;
Marks, Bradley P.;
Warsow, Christopher R.;
Booren, Alden M.;
Ryser, Elliot T.

Publication type:

Article

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum).

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s504, doi. 10.1111/j.1365-2621.2005.tb11499.x

By:

Ramcharitar, Anisa;
Badrie, Neela;
Mattfeldt-Beman, Mildred;
Matsuo, Hisako;
Ridley, Charlotte

Publication type:

Article

Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s401, doi. 10.1111/j.1365-2621.2005.tb11483.x

By:

Lioe, Hanifah N.;
Apriyantono, Anton;
Takara, Kensaku;
Wada, Koji;
Yasuda, Masaaki

Publication type:

Article

Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s427, doi. 10.1111/j.1365-2621.2005.tb11487.x

By:

Caudle, Alissa D.;
Yoon, Youngmo;
Drake, MaryAnne

Publication type:

Article

The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free Diets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s467, doi. 10.1111/j.1365-2621.2005.tb11494.x

By:

Matsumoto, Junichi;
Erami, Kazuo;
Ogawa, Hiroshi;
Doi, Mikiharu;
Kishida, Taro;
Ebihara, Kiyoshi

Publication type:

Article

Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e409, doi. 10.1111/j.1365-2621.2005.tb11468.x

By:

Fan, Xuetong

Publication type:

Article

Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m332, doi. 10.1111/j.1365-2621.2005.tb11476.x

By:

Min, Seacheol;
Harris, Linda J.;
Krochta, John M.

Publication type:

Article

Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m325, doi. 10.1111/j.1365-2621.2005.tb11475.x

By:

Rao, M. Shobita;
Chander, Ramesh;
Sharma, Arun

Publication type:

Article

Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e415, doi. 10.1111/j.1365-2621.2005.tb11469.x

By:

Marique, Thierry;
Pennincx, Stephanie;
Kharoubi, Ammar

Publication type:

Article

A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e437, doi. 10.1111/j.1365-2621.2005.tb11473.x

By:

Mousavi, Reza;
Miri, Taghi;
Cox, P.W.;
Fryer, Peter J.

Publication type:

Article

Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s419, doi. 10.1111/j.1365-2621.2005.tb11486.x

By:

Oliveira, Alexandra C.M.;
Crapo, Charles A.;
Himelbloom, Brian;
Vorholt, Carey;
Hoffert, Jennifer

Publication type:

Article

Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s459, doi. 10.1111/j.1365-2621.2005.tb11493.x

By:

Zeng, Qing Zhu;
Thorarinsdottir, Kristin A.;
Olafsdottir, Gudrun

Publication type:

Article

Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m339, doi. 10.1111/j.1365-2621.2005.tb11477.x

By:

Marcos, Begonya;
Aymerich, Teresa;
Garriga, Margarita

Publication type:

Article

Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c441, doi. 10.1111/j.1365-2621.2005.tb11466.x

By:

Lee, Jeung Hee;
Lee, Ki-Teak;
Kim, Mee Ree

Publication type:

Article

Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c423, doi. 10.1111/j.1365-2621.2005.tb11463.x

By:

Pachapurkar, Darshan;
Bell, Leonard N.

Publication type:

Article

Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c427, doi. 10.1111/j.1365-2621.2005.tb11464.x

By:

Estévez, Mario;
Ventanas, Sonia;
Cava, Ramón

Publication type:

Article

Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m317, doi. 10.1111/j.1365-2621.2005.tb11474.x

By:

Min, Seacheol;
Harris, Linda J.;
Krochta, John M.

Publication type:

Article