Works matching IS 00221147 AND DT 2006 AND VI 71 AND IP 3

Results: 55

Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S277, doi. 10.1111/j.1365-2621.2006.tb15654.x

By:

Lioe, Hanifah Nuryani;
Takara, Kensaku;
Yasuda, Masaaki

Publication type:

Article

Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E152, doi. 10.1111/j.1365-2621.2006.tb15628.x

By:

Dangaran, Kirsten L.;
Renner-Nantz, Jody;
Krochta, John M.

Publication type:

Article

The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S259, doi. 10.1111/j.1365-2621.2006.tb15651.x

By:

Ballard, Tameshia S.;
Mallikarjunan, Parameswarakumar

Publication type:

Article

Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S299, doi. 10.1111/j.1365-2621.2006.tb15657.x

By:

Rapisarda, Paolo;
Caggia, Cinzia;
Lanza, Carmela M.;
Bellomo, Santina E.;
Pannuzzo, Paolo;
Restuccia, Cristina

Publication type:

Article

Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M117, doi. 10.1111/j.1365-2621.2006.tb15634.x

By:

Sherman, Ronald A.;
Goth, Kerstin;
Sherman, Julie;
Tran, Marie;
Ng, David

Publication type:

Article

Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M83, doi. 10.1111/j.1365-2621.2006.tb15636.x

By:

Yuk, Hyun-Gyun;
Yoo, Mee-Young;
Yoon, Jae-Won;
Moon, Kwang-Deog;
Marshall, Douglas L.;
Oh, Deog-Hwan

Publication type:

Article

Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C120, doi. 10.1111/j.1365-2621.2006.tb15606.x

By:

Shiota, Makoto;
Uchida, Toshiaki;
Oda, Taishi;
Kawakami, Hiroshi

Publication type:

Article

Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C216, doi. 10.1111/j.1365-2621.2006.tb15620.x

By:

Ryan, Suzanne M.;
Seyfert, Mark;
Hunt, Melvin C.;
Mancini, Richard A.

Publication type:

Article

Frozen Stability of Fish Protein Isolate Under Various Storage Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C227, doi. 10.1111/j.1365-2621.2006.tb15622.x

By:

Thawornchinsombut, Supawan;
Park, Jae W.

Publication type:

Article

Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C124, doi. 10.1111/j.1365-2621.2006.tb15607.x

By:

Kong, Baohua;
Diao, Xinping;
Xiong, Youling L.

Publication type:

Article

Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C164, doi. 10.1111/j.1365-2621.2006.tb15612.x

By:

Kodera, Tomohiro;
Nio, Noriki

Publication type:

Article

Effect of Alkali Dipping on Dough and Final Product Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C209, doi. 10.1111/j.1365-2621.2006.tb15619.x

By:

Yao, Ni;
Owusu-Apenten, Richard;
Zhu, L.;
Seetharaman, Koushik

Publication type:

Article

Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C146, doi. 10.1111/j.1365-2621.2006.tb15610.x

By:

Lee, S.M.;
Seo, B.C.;
Kim, Young-Suk

Publication type:

Article

Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. R23, doi. 10.1111/j.1365-2621.2006.tb15639.x

By:

O'Bryan, Corliss A.;
Crandall, Philip G.;
Martin, Elizabeth M.;
Griffis, Carl L.;
Johnson, Michael G.

Publication type:

Article

Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C157, doi. 10.1111/j.1365-2621.2006.tb15611.x

By:

Sithole, Rhoda;
McDaniel, Mina R.;
Goddik, Lisbeth Meunier

Publication type:

Article

Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S243, doi. 10.1111/j.1365-2621.2006.tb15648.x

By:

Verlent, Isabel;
Hendrickx, Marc;
Rovere, Pierpaolo;
Moldenaers, Paula;
Loey, Ann Van

Publication type:

Article

Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S225, doi. 10.1111/j.1365-2621.2006.tb15645.x

By:

Tuomasjukka, Saska;
Kallio, Heikki;
Forssell, Pirkko

Publication type:

Article

An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C179, doi. 10.1111/j.1365-2621.2006.tb15614.x

By:

Risner, Charles H.;
Kiser, Melissa J.;
Dube, Michael F.

Publication type:

Article

Flavor Fade in Peanuts During Short-term Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S265, doi. 10.1111/j.1365-2621.2006.tb15652.x

By:

Williams, Jodi E;
Duncan, Susan E.;
Williams, Robert C.;
Mallikarjunan, Kumar;
Eigel, William N.;
O'Keefe, Sean F.

Publication type:

Article

Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M105, doi. 10.1111/j.1365-2621.2006.tb15632.x

By:

Fan, Lihua;
Song, Jun;
Beaudry, Randolph M.;
HILDEBRAND, PAUL D.

Publication type:

Article

Properties of Chitosan Films as a Function of pH and Solvent Type.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E119, doi. 10.1111/j.1365-2621.2006.tb15624.x

By:

Kim, Ki Myong;
Son, Jeong Hwa;
Kim, Sung-Koo;
Weller, Curtis L.;
Hanna, Milford A.

Publication type:

Article

Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C200, doi. 10.1111/j.1365-2621.2006.tb15618.x

By:

Deak, Nicolas A.;
Murphy, Patricia A.;
Johnson, Lawrence A.

Publication type:

Article

Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C222, doi. 10.1111/j.1365-2621.2006.tb15621.x

By:

Chung, Jiesang;
Lee, Yoosung;
Choe, Eunok

Publication type:

Article

Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C233, doi. 10.1111/j.1365-2621.2006.tb15623.x

By:

Lee, Seok;
Hernandez, Pilar;
Djordjevic, Darinka;
Faraji, Habibollah;
Hollender, Ruth;
Faustman, Cameron;
Decker, Eric A.

Publication type:

Article

Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C130, doi. 10.1111/j.1365-2621.2006.tb15608.x

By:

Jittinandana, Sitima;
Kenney, P. Brett;
Slider, Susan D.;
Hankins, Joseph A.

Publication type:

Article

Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C174, doi. 10.1111/j.1365-2621.2006.tb15613.x

By:

Li, Bin;
Peng, Jinli;
Yie, Xiao;
Xie, Bijun

Publication type:

Article

Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S231, doi. 10.1111/j.1365-2621.2006.tb15646.x

By:

Lo, Wendy M.Y.;
Farnworth, Edward R.;
Li-Chan, Eunice C.Y.

Publication type:

Article

A ≥ 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C185, doi. 10.1111/j.1365-2621.2006.tb15615.x

By:

Boatright, William L.;
Lu, Guiping

Publication type:

Article

Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C196, doi. 10.1111/j.1365-2621.2006.tb15617.x

By:

Ooizumi, Tooru;
Xiong, Youling L.

Publication type:

Article

Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S253, doi. 10.1111/j.1365-2621.2006.tb15650.x

By:

Dupas, Coralie J.;
Marsset-Baglieri, Agnès C.;
Ordonaud, Claire S.;
Ducept, Fabrice M. G.;
Maillard, Marie-Noëlle

Publication type:

Article

The Antidiabetic Effect of Dietary Persimmon ( Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S293, doi. 10.1111/j.1365-2621.2006.tb15656.x

By:

Lee, Syng-Ook;
Chung, Shin-Kyo;
Lee, Io-Seon

Publication type:

Article

Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties).

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C109, doi. 10.1111/j.1365-2621.2006.tb15604.x

By:

Wills, Todd M.;
Dewitt, Christina A. Mireles;
Sigfusson, Halldor;
Bellmer, Danielle

Publication type:

Article

Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E132, doi. 10.1111/j.1365-2621.2006.tb15626.x

By:

Kristinsson, Hordur G.;
Ingadottir, Bergros

Publication type:

Article

Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M100, doi. 10.1111/j.1365-2621.2006.tb15631.x

By:

Zhang, Shuqing;
Huang, Tung-Shi;
Bridgman, Roger;
Weese, Jean

Publication type:

Article

Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E125, doi. 10.1111/j.1365-2621.2006.tb15625.x

By:

Martínez-Monteagudo, Sergio I.;
Salais-Fierro, Fabiola;
Perez-Carrillo, J.R.;
Valdez-Fragoso, Aurora;
Welti-Chanes, Jorge;
Müjica-Paz, Hugo

Publication type:

Article

Radiation Processing of Minimally Processed Carrot ( Daucus carota) and Cucumber ( Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S198, doi. 10.1111/j.1365-2621.2006.tb15641.x

By:

Hajare, Sachin N.;
Dhokane, Varsha S.;
Shashidhar, R.;
Sharma, Arun;
Bandekar, Jayant R.

Publication type:

Article

Thermorheological Characteristics of Soybean Protein Isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E158, doi. 10.1111/j.1365-2621.2006.tb15629.x

By:

Ahmed, Jasim;
Ramaswamy, Hosahalli S.;
Alli, Inteaz

Publication type:

Article

Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S270, doi. 10.1111/j.1365-2621.2006.tb15653.x

By:

Rivera, Juan R. Esparza;
Stone, Martha B.;
Stushnoff, Cecil;
Pilon-Smits, Elizabeth;
Kendall, Patricia A.

Publication type:

Article

Sulfite Formation in Isolated Soy Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C115, doi. 10.1111/j.1365-2621.2006.tb15605.x

By:

Boatright, William L;
Lei, Qiingxin;
Stine, Charles J.

Publication type:

Article

Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C137, doi. 10.1111/j.1365-2621.2006.tb15609.x

By:

L'hocine, Lamia;
Boye, Joyce Irene;
Arcand, Yves

Publication type:

Article

Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S216, doi. 10.1111/j.1365-2621.2006.tb15644.x

By:

Oms-Oliu, Gemma;
Aguiló-Aguayo, Ingrid;
Martín-Belloso, Olga

Publication type:

Article

Relationships between Odorant Concentration and Aroma Intensity.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S193, doi. 10.1111/j.1365-2621.2006.tb15640.x

By:

Kamadia, V.V.;
Yoon, Youngmo;
Schilling, Mark W.;
Marshall, Douglas L.

Publication type:

Article

Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E142, doi. 10.1111/j.1365-2621.2006.tb15627.x

By:

Raharitsifa, Narindra;
Genovese, Diego B.;
Ratti, Cristina

Publication type:

Article

Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S238, doi. 10.1111/j.1365-2621.2006.tb15647.x

By:

Góamez, Maria Lourdes Morales;
Bellido, Benita Benítez;
Tesfaye, Wendu;
Fernandez, Raquel María Callejón;
Valencia, Deboravillano;
Fernandez-Pachón, Maria Soledad;
García-Parrilla, Mariadel Carmen;
González, Ana María Troncoso

Publication type:

Article

Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S249, doi. 10.1111/j.1365-2621.2006.tb15649.x

By:

Leheska, Jennifer M.;
Boyce, Janice;
Brooks, J.C.;
Hoover, Linda C.;
Thompson, Leslie D.;
Miller, Mark F.

Publication type:

Article

Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M110, doi. 10.1111/j.1365-2621.2006.tb15633.x

By:

Patazca, Eduardo;
Koutchma, Tatiana;
Ramaswamy, Hosahalli S.

Publication type:

Article

Pasteurization of Beer by a Continuous Dense-phase CO<sub>2</sub> System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E164, doi. 10.1111/j.1365-2621.2006.tb15630.x

By:

Dagan, Gillian F.;
Balaban, Murat O.

Publication type:

Article

Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M121, doi. 10.1111/j.1365-2621.2006.tb15635.x

By:

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

Publication type:

Article

The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M95, doi. 10.1111/j.1365-2621.2006.tb15638.x

By:

Yuk, Hyun-Gyun;
Bartz, Jerry A.;
Schneider, Keith R.

Publication type:

Article

Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M88, doi. 10.1111/j.1365-2621.2006.tb15637.x

By:

Amiali, Malek;
Ngadi, Michael O.;
Smith, James P.;
Raghavan, Vijaya G. S.

Publication type:

Article