Volume 68; Issue 7

Main
Journal of Food Science
Volume 68; Issue 7

Journal of Food Science

Volume 68; Issue 7

1

Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry

D.M. Dronen, G.A. Reineccius

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 60 KB

english, 2003

2

Characterization and Functionality of Frozen Muscle Protein in Volador (Illexcoindetii), Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa)

C. Ruiz-Capillas, A. Moral, J. Morales, P. Montero

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 112 KB

english, 2003

3

Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage

H. Lee, S.A. Kizito, S.J. Weese, M.C. Craig-Schmidt, Y. Lee, C.-I. Wei, H. An

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 266 KB

english, 2003

4

Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp

R.A. Benner Jr., W.F. Staruszkiewicz, P.L. Rogers, W.S. Otwell

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 211 KB

english, 2003

5

Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples

M.B. Perez-Gago, M. Serra, M. Alonso, M. Mateos, M.A. Del Río

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 188 KB

english, 2003

6

Measurements of δD and δ18O Stable Isotope Ratios in Milk

G.P. Lin, Y.H. Rau, Y.F. Chen, C.C. Chou, W.G. Fu

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 108 KB

english, 2003

7

Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates

S. Sathivel, P.J. Bechtel, J. Babbitt, S. Smiley, C. Crapo, K.D. Reppond, W. Prinyawiwatkul

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 162 KB

english, 2003

8

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

A. Aamodt, E.M. Magnus, E.M. FÆRGESTAD

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.19 MB

english, 2003

9

Effect of Peanut Butter Manufacture on Vitamin E

J. Chun, L. Ye, J. Lee, R.R. Eitenmiller

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 128 KB

english, 2003

10

Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial Transglutaminase

Y.N. Kang, H. Kim, W.-S. Shin, G. Woo, T.W. Moon

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 467 KB

english, 2003

11

Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid

H.J. Ahn, J.H. Kim, H.S. Yook, M.W. Byun

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 126 KB

english, 2003

12

An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment

M. Ukai, Y. Shimoyama

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 133 KB

english, 2003

13

Kinetics of Frozen Stored Green Bean (Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch

R.C. Martins, C.L.M. Silva

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 514 KB

english, 2003

14

Microscopic Structure of Opalescent and Nonopalescent Pecans

L.T. Wakeling, R.L. Mason, B.R. D'Arcy, N.A. Caffin, D. Gowanlock

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 4.06 MB

english, 2003

15

A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses

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

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 135 KB

english, 2003

16

Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials

Y. Kagami, S. Sugimura, N. Fujishima, K. Matsuda, T. Kometani, Y. Matsumura

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 3.41 MB

english, 2003

17

Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

A. Soottitantawat, H. Yoshii, T. Furuta, M. Ohkawara, P. Linko

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 2.33 MB

english, 2003

18

Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network

T. Marique, A. Kharoubi, P. Bauffe, C. Ducattillon

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 2.36 MB

english, 2003

19

Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study

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

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 386 KB

english, 2003

20

Soy Protein Concentrates by Ultrafiltration

N.S. Krishna Kumar, M.K. Yea, M. Cheryan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 857 KB

english, 2003

21

Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment

G. Quinn, F.J. Monahan, E.D. O'Riordan, M. O'SUllivan, A. Longares

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 235 KB

english, 2003

22

Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese

N.S. Joshi, K. Muthukumarappan, R.I. Dave

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 177 KB

english, 2003

23

Vane Yield Stress of Starch Dispersions

D.B. Genovese, M.A. Rao

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 220 KB

english, 2003

24

Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzaeα-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt Content

P. Raviyan, J. Tang, L. Orellana, B. Rasco

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 187 KB

english, 2003

25

The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation

M.A. Franchi, G.E. Serra, M. Cristianini

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 340 KB

english, 2003

26

Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments

I. ÁLvarez, P. Mañas, S. Condón, J. Raso

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 159 KB

english, 2003

27

Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry Products

J. Yuste, M. Capellas, R. Pla, S. Llorens, D.Y.C. Fung, M. Mor-Mur

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 135 KB

english, 2003

28

Mixed Cultures of Food-grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone Production

P. Parker, G. Jones, S. Smith

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 133 KB

english, 2003

29

Heat Activation Characteristics of Talaromyces Ascospores

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 389 KB

english, 2003

30

Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage

F.A. Bruno, N.P. Shah

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 136 KB

english, 2003

31

Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer Preferences

M. Causse, M. Buret, K. Robini, P. Verschave

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 173 KB

english, 2003

32

Development of a High Sensory Quality Garlic Paste

A.A. Carbonell-Barrachina, M.P. Zaragoza, Y. Lario, P. Aracil, F. Burló

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 174 KB

english, 2003

33

Quality of Different Honduran Coffees in Relation to Several Environments

F. Decazy, J. Avelino, B. Guyot, J.J. Perriot, C. Pineda, C. Cilas

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 227 KB

english, 2003

34

Effects of Irradiation on Properties of Cured Ham

T.A. Houser, J.G. Sebranek, S.M. Lonergan

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 100 KB

english, 2003

35

Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor

K.S. Tandon, E.A. Baldwin, J.W. Scott, R.L. Shewfelt

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 128 KB

english, 2003

36

Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis)

S.-C. Teng, H.-J. Tsai, M.-C. Tsai, W.-M. Lee, I.-C. Chen, C.-C. Lin

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 1.48 MB

english, 2003

37

Chitosan Coating Improves Shelf Life of Eggs

S. Bhale, H.K. No, W. Prinyawiwatkul, A.J. Farr, K. Nadarajah, S.P. Meyers

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 135 KB

english, 2003

38

Comprehensive Reviews Food Science and food Safety

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 75 KB

english, 2003

39

Comprehensive Reviews Food Science and food Safety

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 302 KB

english, 2003

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Tor version

Z-Library

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски