Volume 68; Issue 4

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Journal of Food Science
Volume 68; Issue 4

Journal of Food Science

Volume 68; Issue 4

1

Caliciviruses: A Major Cause of Foodborne Illness

C.P. Gerba, D. Kayed

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 188 KB

english, 2003

2

Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Ö. Tokuşoglu, M.K. üUnal

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 175 KB

english, 2003

3

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

E. Katsanidis, D. C. Meyer, P. B. Addis, E. J. Yancey, M. E. Dikeman, P. Tsiamyrtzis, M. Pullen

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 113 KB

english, 2003

4

Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics

P. MONTERO, M.C. GÓMEZ-GUILLÉN, A.J. BORDERIAS

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 379 KB

english, 2003

5

Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

P. O. Skjervold, R. G. Taylor, J. P. Wold, P. Berge, S. Abouelkaram, J. Culioli, É. Dufour

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 2.00 MB

english, 2003

6

Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice

J. Ackerley, L. Wicker

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.80 MB

english, 2003

7

Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil

D. B. Min, A. L. Callison, H. O. Lee

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 122 KB

english, 2003

8

Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice

J. M. Boff, T. T. Truong, D. B. Min, T.H. Shellhammer

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.26 MB

english, 2003

9

Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage

H. J. Hou, K. C. Chang

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 276 KB

english, 2003

10

Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) Myosin

W.C. Ko, C.L. Jao, K.C. Hsu

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 117 KB

english, 2003

11

Functional Properties of Protein Fractions Isolated from Porcine Blood

G. Ramos-Clamont, S. Fernández-Michel, L. Carrillo-Vargas, E. Martinez-Calderón, L. Vázquez-Moreno

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 190 KB

english, 2003

12

Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk

S-Q. Li, Q.H. Zhang, Y-Z. Lee, T-V. Pham

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 354 KB

english, 2003

13

Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets

S. Jittinandana, P.B. Kenney, S.D. Slider

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 184 KB

english, 2003

14

Aroma-active Components of Liquid Cheddar Whey

Y. Karagül-Yüceer, M.A. Drake, K.R. Cadwallader

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 289 KB

english, 2003

15

Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

J. Feng, Y.L. Xiong, W.B. Mikel

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.84 MB

english, 2003

16

Aflatoxin Removal from Pistachio Nuts by Natural Natrolite

M.H. Fooladi, A. Farahnaky

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 91 KB

english, 2003

17

Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase Enzyme

P. Mishra, R. Kar

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 150 KB

english, 2003

18

Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types

T.A. Reineccius, G.A. Reineccius, T.L. Peppard

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.03 MB

english, 2003

19

Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils

T.D. Parker, D.A. Adams, K. Zhou, M. Harris, L. Yu

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 116 KB

english, 2003

20

Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties

W.M. Jr. Walter, V-D. Truong, N. Simunovic, R.F. McFeeters

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 120 KB

english, 2003

21

Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder

J. Lee, M. Kim, K. Park, E. Choe

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 338 KB

english, 2003

22

Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

R.E. Aluko, E. Monu

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 246 KB

english, 2003

23

Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses

S.R. Yoo, S. Min, A. Prakash, D.B. Min

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 412 KB

english, 2003

24

Commercial-Scale Pulsed Electric Field Processing of Orange Juice

S. Min, Z.T. Jin, S.K. Min, H. Yeom, Q.H. Zhang

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 625 KB

english, 2003

25

Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalase

S. Min, B.S. Mistry, H.-O. Lee

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 111 KB

english, 2003

26

Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein

R. Urade, S. Okamoto, T. Yagi, T. Moriyama, T. Ogawa, M. Kito

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.74 MB

english, 2003

27

Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean Protein

C. Boniglia, E. Fedele, E. Sanzini

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 110 KB

english, 2003

28

A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

M.Y. Jung, D.S. Choi, J.W. Ju

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 299 KB

english, 2003

29

Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films

M.A. Del Nobile, G.G. Buonocore, S. Limbo, P. Fava

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 941 KB

english, 2003

30

Functionality of Palm Oil as a Stabilizer in Peanut Butter

K.J Aryana, A.V.A. Resurreccion, M.S. Chinnan, L.R. Beuchat

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 332 KB

english, 2003

31

Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

I. Antonova, P. Mallikarjunan, S.E. Duncan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 365 KB

english, 2003

32

Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking

M.A. Del Nobile, G.G. Buonocore, A. Panizza, G. Gambacorta

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 477 KB

english, 2003

33

Bigelow's General Method Revisited: Development of a New Calculation Technique

R. Simpson, S. Almonacid, A. Teixeira

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 848 KB

english, 2003

34

Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications

M.A. Del Nobile, G.G. Buonocore, C. Altieri, G. Battaglia, L. Nicolais

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 551 KB

english, 2003

35

MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically Heated Food System

X. Ye, R. Ruan, P. Chen, C. Doona, I.A. Taub

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.10 MB

english, 2003

36

Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes

M. Ferrando, W.E.L. Spiess

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 346 KB

english, 2003

37

Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-function Relationships

M. Ferrando, W.E.L. Spiess

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 266 KB

english, 2003

38

Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications

G.G. Buonocore, M.A. Del Nobile, A. Panizza, S. Bove, G. Battaglia, L. Nicolais

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 191 KB

english, 2003

39

Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein

C. Mavrakis, G. Doxastakis, V. Kiosseoglou

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 331 KB

english, 2003

40

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

B. Ly-Nguyen, A.M. Van Loey, C. Smout, S. ErenÖzcan, D. Fachin, I. Verlent, S. Vu Truong, T. Duvetter, M.E. Hendrickx

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 579 KB

english, 2003

41

Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks

G.M. Ganjyal, M.A. Hanna, D.D. Jones

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 137 KB

english, 2003

42

Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange Chromatography

S. Doultani, K.N. Turhan, M.R. Etzel

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.31 MB

english, 2003

43

Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry

N. Miura, S. Yagihara, S. Mashimo

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 184 KB

english, 2003

44

Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese

R.I. Dave, P. Sharma, K. Muthukumarappan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 389 KB

english, 2003

45

Surface Characterization of Caramel at the Micrometer Scale

D.N. Morton, C.J. Roberts, M.J. Hey, J.R. Mitchell, J. Hipkiss, J. Vercauteren

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 3.05 MB

english, 2003

46

Effect of Cold Storage on the Stability of Chub and Horse Mackerel Myoglobins

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 114 KB

english, 2003

47

Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging

K. Lim, A. Mustapha

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 321 KB

english, 2003

48

Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies

D. Guan, P. Gray, D.-H. Kang, J. Tang, B. Shafer, K. Ito, F. Younce, T.C.S. Yang

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 436 KB

english, 2003

49

Inhibition of Streptococcus mutans Growth by Hen Egg-derived Fatty Acids

D. Brady, N. Lowe, S. Gaines, L. Fenelon, J. Mc Partlin, C. O'Farrelly

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 144 KB

english, 2003

50

Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate

N. Chikthimmah, L.F. Laborde, R.B. Beelman

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 205 KB

english, 2003

51

D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products

R.Y. Murphy, L.K. Duncan, B.L. Beard, K.H. Driscoll

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 132 KB

english, 2003

52

Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling

R.R. Sharma, A. Demirci

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 797 KB

english, 2003

53

Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology

S.J. Téllez-Luis, A.B. Moldes, J.L. Alonso, M. Vázquez

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.61 MB

english, 2003

54

A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish

P.S. Marie Yeung, A. DePaola, C.A. Kaysner, K.J. Boor

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 893 KB

english, 2003

55

Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets

M. Sivertsvik, J.T. Rosnes, G.H. Kleiberg

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 141 KB

english, 2003

56

Antioxidant and Antibacterial Activities of Punica granatum Peel Extracts

P.S. Negi, G.K. Jayaprakasha

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 487 KB

english, 2003

57

Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion Leaves

X. Fan, B.A. Niemira, K.J.B. Sokorai

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 162 KB

english, 2003

58

Antimicrobial Properties of Raisins in Beef Jerky Preservation

C.K. Bower, K.F. Schilke, M.A. Daeschel

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 642 KB

english, 2003

59

Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon

T. Mørkøre, O. Einen

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 284 KB

english, 2003

60

Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider

H. Wang, C.A. Reitmeier, B.A. Glatz, A.L. Carriquiry

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 153 KB

english, 2003

61

1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’Plums

A. Salvador, J. Cuquerella, J.M. Martínez-Jávega

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 196 KB

english, 2003

62

Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat

J. Fernández-López, E. Sayas-Barberá, C. Navarro, E. Sendra, J.A. Pérez-Alvarez

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 112 KB

english, 2003

63

Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”

L. Arnal, M.A. Del Río

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 155 KB

english, 2003

64

The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons

A.V. Cardello, H.G. Schutz

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 761 KB

english, 2003

65

Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries

F.J. García-Alonso, M.J. Periago, M.L. Vidal-Guevara, E. Cantos, G. Ros, R Ferreres, P. Abellán

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 164 KB

english, 2003

66

Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

E. Muguerza, D. Ansorena, J.G. Bloukas, I. Astiasarán

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 123 KB

english, 2003

67

Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets

V. Lotong, S.S. Chun, E. IV Chambers, J.M. Garcia

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 119 KB

english, 2003

68

Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips

P. Ratanatriwong, S.A. Barringer, J. Delwiche

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 116 KB

english, 2003

69

Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation

S.L. Snellings, N.E. Takenaka, Y. Kim-Hayes, D.W. Miller

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 172 KB

english, 2003