Volume 70; Issue 4

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Journal of Food Science
Volume 70; Issue 4

Journal of Food Science

Volume 70; Issue 4

1

Molecular Identification of Commercial Spicy Pollack Roe Products by PCR-RFLP Analysis

Futoshi Aranishi, Takane Okimoto, Makoto Ohkumbo, Shotaro Izumi

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 378 KB

english, 2005

2

Partial Characterization of Protease Activity in Squid (Todaropsis eblanae) Mantle: Modification by High-pressure Treatment

Aránzazu Hernández-Andrés, Carmen Gómez- Guillén, Pilar Montero, Miriam Pérez-Mateos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 261 KB

english, 2005

3

Rapid PCR-RFLP Method for the Identification of 5 Billfish Species

Hung-Sheng Hsieh, Tuu-Jyi Chai, Deng-Fwu Hwang

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 971 KB

english, 2005

4

Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage

Mihir N. Vasavada, Daren P. Cornforth

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 251 KB

english, 2005

5

DNA Damage-Inducible Gene Expression and Formation of 5-Fluorouracil-Resistant Mutants in Escherichia coli Exposed to 2-Dodecylcyclobutanone

Christopher H. Sommers, William J. Mackay

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 97 KB

english, 2005

6

The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate

Shun-Tang Guo, Tomotada Ono

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.14 MB

english, 2005

7

Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef

Juhee Ahn, Ingolf U. Grün

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 747 KB

english, 2005

8

Functional Properties of Glycated Soy 11S Glycinin

Allaoua Achouri, Joyce Irene Boye, Varoujan A. Yaylayan, Faustinus K. Yeboah

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 564 KB

english, 2005

9

Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their Extracts

Ronny Horax, Navam Hettiarachchy, Shahidul Islam

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 778 KB

english, 2005

10

Irradiation-induced Cured Ham Color Fading and Regeneration

Terry A. Houser, Joseph G. Sebranek, Wigberto Núñez Maisonet, Joseph C. Cordray, Dong U. Ahn, Philip M. Dixon

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 376 KB

english, 2005

11

E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.27 MB

english, 2005

12

Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum

Jiyeon Chun, Junsoo Lee, Ronald R. Eitenmiller

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.34 MB

english, 2005

13

A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle

Hordur G. Kristinsson, Ann E. Theodore, Necla Demir, Bergros Ingadottir

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.25 MB

english, 2005

14

Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) Juices

Wilbur Widmer, Carl Haun

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 918 KB

english, 2005

15

Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage

Haihong Wang, Mary D. Pato, Phyllis J. Shand

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.30 MB

english, 2005

16

Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks

Haoxian Zhang, Muratö. Balaban, José C. Principe, Kenneth Portier

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 254 KB

english, 2005

17

Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods

Haoxian Zhang, Muratö. Balban, Kenneth Portier, Charles A. Sims

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 211 KB

english, 2005

18

Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography

Pasquale M. Falcone, Antonietta Baiano, Franco Zanini, Lucia Mancini, Giuliana Tromba, D. Dreossi, Francesco Montanari, Nicola Scuor, Matteo A. Del Nobile

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.03 MB

english, 2005

19

Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties

Brenda C. Fermin, T.S. Hahm, Julia A. Radinsky, Robert J. Kratochvil, John E. Hall, Y. Martin Lo

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 95 KB

english, 2005

20

Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk Powder

Yoshiki Muramatsu, Akio Tagawa, Takamasa Kasai

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.57 MB

english, 2005

21

Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy

Kunchalee Luechapattanaporn, Yifen Wang, Jian Wang, Juming Tang, Linnea M. Hallberg, C. Patrick Dunne

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.39 MB

english, 2005

22

Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange Chromatography

Hatice N. Tek, Kamile N. Turhan, Mark R. Etzel

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 573 KB

english, 2005

23

Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang

Myung Ye Lee, Su-Young Park, Keun-Ok Jung, Kun-Young Park, Soon Dong Kim

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 341 KB

english, 2005

24

Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide

Robert C. Williams, Susan S. Sumner, David A. Golden

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 907 KB

english, 2005

25

Antifungal Coatings on Fresh Strawberries (Fragaria × ananassa) to Control Mold Growth During Cold Storage

Su-IL Park, Siliva D. Stan, Mark A. Daeschel, Yanyun Zhao

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 920 KB

english, 2005

26

Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52

Gurdip Singh, Sumitra Maurya, M.P. de Lampasona, C. Catalan

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.09 MB

english, 2005

27

Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus

Sumangala Gokavi, Lanwei Zhang, Ming-Kuei Huang, Xin Zhao, Mingruo Guo

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.17 MB

english, 2005

28

Examination of Exopolysaccharide Produced by Lactobacillus delbrueckii subsp. bulgaricus Using Confocal Laser Scanning and Scanning Electron Microscopy Techniques

Kelvin K.T. Goh, R. Derek Haisman, Harjinder Singh

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.42 MB

english, 2005

29

Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods

Patricia A. DiPersio, Yohan Yoon, John N. Sofos, Patricia A. Kendall

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 239 KB

english, 2005

30

Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage

D.O. Otieno, J.F. Ashton, Nagendra E Shah

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 996 KB

english, 2005

31

Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated Cantaloupes

Bassam A. Annous, Gerald M. Sapers, Donyel M. Jones, Angela Burke

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 107 KB

english, 2005

32

Raynaud's Phenomenon and the Possible Use of Foods

Chris I. Wright, Christine I. Kroner, Richard Draijer

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 105 KB

english, 2005

33

Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water

Masamichi Koseki, Sumiko Fujiki, Yoshinori Tanaka, Hiroyuki Noguchi, Toshikazu Nishikawa

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 145 KB

english, 2005

34

Nutritional Composition of Genetically Modified Peanut Varieties

Ramakanth S. Jonnala, Nurhan T. Dunford, Kelly Chenault

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 89 KB

english, 2005

35

Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling

Kaoru Kohyama, Yuko Nakayama, Hirotaka Watanabe, Tomoko Sasaki

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 190 KB

english, 2005

36

The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage

Terry A. Houser, Joseph G. Sebranek, Wigberto Núñez Maisonet, Joseph C. Cordray, Bryon R. Wiegand, Dong Ahn, Eun J. Lee

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 107 KB

english, 2005

37

Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice

Thomas A. Eisele, Melinda J. Semon

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 243 KB

english, 2005

38

Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin

Zhiy Ju, Luke R. Howard

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 106 KB

english, 2005

39

Design of a Beverage from Whey Permeate

Janine Beucler, Maryanne Drake, E. Allen Foegeding

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.29 MB

english, 2005

40

Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar

Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez, J. Antonio Torres

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.24 MB

english, 2005

41

Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time

Luis Abecia-Soria, Nelson H. Pezoa-García, Jaime Amaya-Farfan

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 537 KB

english, 2005

42

Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology

Mohammad Alizadeh, Manouchehr Hamedi, Asghar Khosroshahi

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.30 MB

english, 2005

43

Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots

Sandy Van Buggenhout, Inge Messagie, Ann Van Loey, Marc Hendrickx

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 796 KB

english, 2005

44

Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes

Heather L. Bruce, Shane L. Beilken, Philip Leppard

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 852 KB

english, 2005

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