Volume 68; Issue 3

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Journal of Food Science
Volume 68; Issue 3

Journal of Food Science

Volume 68; Issue 3

1

Estimation of Kinetic Parameters for Nonisothermal Food Processes

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 520 KB

english, 2003

2

Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions

K. Holownia, M.S. Chinnan, A.E. Reynolds

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 86 KB

english, 2003

3

Distribution of Biogenic Amines and Polyamines in Cheese

S. Novella-Rodríguez, M.T. Veciana-Nogués, M. Izquierdo-Pulido, M.C. Vidal-Carou

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 178 KB

english, 2003

4

Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging

R. Tatsumi, K. Takahashi

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 138 KB

english, 2003

5

Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules

K.C. Maki, M.H. Davidson, M.R. Dicklin, K.A. Ingram, M. Cyrowski, D.M. Umporowicz, M. Bell, J.G. Elliott

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 84 KB

english, 2003

6

A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn

K. Adachi, T. Hirata, A. Fujio, T. Nishioka, M. Sakaguchi

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 222 KB

english, 2003

7

Chiral Evaluation of Aroma-active Compounds in Real Complex Samples

M.L. Ruiz del Castillo, M.M. Caja, G.P. Blanch, M. Herraiz

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 109 KB

english, 2003

8

Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration

Y.-C. Fu, C.-H. Tong, D.B. Lund

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 800 KB

english, 2003

9

Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °C

H. Wang, A.M. Liceaga-Gesualdo, E.C.Y. Li-Chan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 165 KB

english, 2003

10

Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon

O. Lamikanra, M.A. Watson

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 364 KB

english, 2003

11

Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese

M. Qian, G. Reineccius

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 98 KB

english, 2003

12

Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α-Tocopheryl Acetate and Various Fat Sources

E.A. Russell, A. Lynch, P.B. Lynch, J.P. Kerry

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 96 KB

english, 2003

13

Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins

J. Feng, Y. L. Xiong

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 2.35 MB

english, 2003

14

Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef Patties

H.S. Shin, G.M. Strasburg, Z. Ustunol

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 135 KB

english, 2003

15

Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino

J. Kim, S.H. Lee, N. Sun, D.H. Choung, W.K. Kim, S. Lee, K.B. Song

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 149 KB

english, 2003

16

Transglutaminase Inhibitor from Milk

G.A.H. De Jong, G. Wijngaards, S.J. Koppelman

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.18 MB

english, 2003

17

Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration

Y.-C. Chen, C.-H. Wang, L.-S. Lai, K.-W. Lin

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 3.61 MB

english, 2003

18

Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids

X. Liang, J.M. King

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 167 KB

english, 2003

19

Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)

J.-M. Yoon, M.-H. Cho, J.-E. Park, Y.-H. Kim, T.-R. Hahn, Y.-S. Paik

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 128 KB

english, 2003

20

Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product

J.H. Lee, J.H. Kang, D.B. Min

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 704 KB

english, 2003

21

Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

J.H. Kang, J.H. Lee, S. Min, D.B. Min

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 655 KB

english, 2003

22

Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce

S. Tungkawachara, J.W. Park, Y.J. Choi

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 202 KB

english, 2003

23

Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger

J.H. Lee, B. Ozcelik, D.B. Min

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 3.27 MB

english, 2003

24

Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder

M. Kim, J. Lee, E. Choe

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 101 KB

english, 2003

25

Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments

R.H. Sajedi, S. Aminzadeh, H. Naderi-Manesh, M. Sadeghizadeh, H. Abdolhay, M. Naderi-Manesh

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 686 KB

english, 2003

26

Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls

L.M. Sammel, J.R. Claus

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 161 KB

english, 2003

27

Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During Storage

M.B. Perez-Gago, C. Rojas, M.A. Del Río

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 170 KB

english, 2003

28

Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe

C.C. Fan, S.P. Liaw, W.R. Fu, B.S. Pan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 203 KB

english, 2003

29

Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure

S. Khalloufi, C. Ratti

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 6.37 MB

english, 2003

30

Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition

O. Sipahioglu, S.A. Barringer, I. Taub, A. Prakash

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 242 KB

english, 2003

31

Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications

A. Sarkar, R.P. Singh

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 597 KB

english, 2003

32

Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

H.G. Kristinsson, H.O. Hultin

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 252 KB

english, 2003

33

Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating

Y.-C. Fu, C.-H. Tong, D.B. Lund

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 298 KB

english, 2003

34

Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating

Y.-C. Fu, C.-H. Tong, D. B. Lund

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 386 KB

english, 2003

35

Modeling Rehydration of Porous Biomaterials: Anisotropy Effects

A.H. Weerts, G. Lian, D. Martin

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 642 KB

english, 2003

36

Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs

S. Denys, J.G. Pieters, K. Dewettinck

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 4.02 MB

english, 2003

37

Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments

S. Bendicho, G.V. Barbosa-Cánovas, O. Martín

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 189 KB

english, 2003

38

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation

V. Guillard, B. Broyart, C. Bonazzi, S. Guilbert, N. Gontard

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 493 KB

english, 2003

39

Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging

B.-K. Cho, J.M.K. Irudayaraj

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.01 MB

english, 2003

40

Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure

S-J. Park, H-W. Park, J. Park

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 6.75 MB

english, 2003

41

Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb

F.E. Feeherry, C.J. Doona, I.A. Taub

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 154 KB

english, 2003

42

Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers

W.G. McGlynn, D.R. Davis, M.G. Johnson, P.G. Crandall

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 110 KB

english, 2003

43

Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples

Chih-Chuan Wu, Cheng-I Liu, Chin-En Tsai, Kuang-Sheng Yeh

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 456 KB

english, 2003

44

A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas

M.L. Cabo, L. Pastoriza, J.J. Rodríguez

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 806 KB

english, 2003

45

Vapor-phase Decontamination of Apples Inoculated with Escherichia coli

G.M. Sapers, P.N. Walker, J.E. Sites, B.A. Annous, D.R. Eblen

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.14 MB

english, 2003

46

Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce

H. Yang, Y. Cheng, B.L. Swem, Y. Li

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 3.21 MB

english, 2003

47

The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water

H. Yang, B.L. Swem, Y. Li

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.87 MB

english, 2003

48

Oil-in-Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System

P. Prachaiyo, L.A. Mclandsborough

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 5.08 MB

english, 2003

49

Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing

J. Jaczynski, J.W. Park

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 167 KB

english, 2003

50

Reduction of Moniliformin in Corn by Heat Processing

G. Pineda-Valdes, D. Ryu, M.A. Hanna, L.B. Bullerman

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 383 KB

english, 2003

51

Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts

K. Hatae, T. Miyamoto, Y. Shimada, Y. Munekata, K. Sawa, K. Hasegawa, M. Kasai

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 385 KB

english, 2003

52

Relating Glucosinolate Content and Flavor of Broccoli Cultivars

H.-Y. Baik, J.A. Juvik, E.H. Jeffery, M.A. Wallig, M. Kushad, B.P. Klein

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 169 KB

english, 2003

53

Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)

M. Giménez, C. Olarte, S. Sanz, C. Lomas, J.F. Echávarri, F. Ayala

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 171 KB

english, 2003

54

Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments

D.M.S. Munasinghe, T. Sakai

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 179 KB

english, 2003

55

Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands

J.M. Caballero, V.L. Gutiérrez Afonso, C. Rubio, A. Hardisson

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 192 KB

english, 2003

56

Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)

S. Baixas-Nogueras, S. Bover-Cid, T. Veciana-Nogués, M.L. Nunes, M.C. Vidal-Carou

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 201 KB

english, 2003

57

The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks

R.J. Maddock, D.M. Wulf, D.R. Mckenna

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 147 KB

english, 2003

58

Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips

V.L. Gutiérrez Afonso

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 114 KB

english, 2003

59

Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice

D. Saura, J. Laencina, A.J. Pérez-López, V. Lizama, A.A. Carbonell-Barrachina

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 144 KB

english, 2003

60

Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)

A.M. Herrero, A. Huidobro, M. Careche

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 657 KB

english, 2003

61

Effect of Soluble Dietary Fibers on Lipase-catalyzed Hydrolysis of Tributyrin

C.J. O'Connor, D. Sun, B.G. Smith, L.D. Melton

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 354 KB

english, 2003

62

Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere

H. Larsen, E.M. Magnus, T. Wicklund

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 772 KB

english, 2003

63

In Search of the “Ideal” Pear (pyrus spp.): Results of a Multidisciplinary Exploration

S.R. Jaeger, C.M. Lund, K. Lau, F.R. Harker

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 189 KB

english, 2003

64

Consumer Attitudes and Acceptability of Soy-fortified Yogurts

M.A. Drake, P.D. Gerard

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 248 KB

english, 2003

65

A Protocol for Measurement of In Vivo Aroma Release from Beverages

K.G.C. Weel, A.E.M. Boelrijk, J.J. Burger, H. Gruppen, A.G.J. Voragen, G. Smit

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 238 KB

english, 2003

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