Volume 70; Issue 9

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Journal of Food Science
Volume 70; Issue 9

Journal of Food Science

Volume 70; Issue 9

1

Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage

Beth L. Calder, Alfred A. Bushway, Robert C. Bayer, Katherine A. Davis-Dentici, Mary Ellen Camire

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 980 KB

english, 2005

2

Oxidative Degradation of Bisphenol A by Fruit Homogenates

Masaaki Imanaka, Shin-Ichi Yamabe, Jun Yamamoto, Kanae Koezuka, Shiho Take, Arata Sato, Kumiko Sasaki

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.46 MB

english, 2005

3

Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

Olusola Lamikanra, Dave Kueneman, Dike Ukuku, Karen L. Bett-Garber

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.11 MB

english, 2005

4

The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase

Mercedes Jiménez-Atiénzar, Josefa Escribano, Juana Cabanes, Fernando Gandía-Herrero, Francisco García-Carmona

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 840 KB

english, 2005

5

Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy

Henry S. Lam, Andrew Proctor, Luke Howard, Mi Jin Cho

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 483 KB

english, 2005

6

Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States

Mendel Friedman, Soo-Yeun Kim, Sin-Jung Lee, Gyeong-Phil Han, Jae-Sook Han, Kap-Rang Lee, Nobuyuke Kozukue

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.58 MB

english, 2005

7

Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch

Zainal A. Noor Fadzlina, Alias A. Karim, Tjoon T. Teng

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 5.30 MB

english, 2005

8

Retaining Green Pigments on Thermally Processed Peels-on Green Pears

Thao Ngo, Yanyun Zhao

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.56 MB

english, 2005

9

Development of a Model System to Mimic Beef Bone Discoloration

Cristina Nicolade, Andrea J. Stetzer, Eve M. Tucker, Floyd K. McKeith, M. Susan Brewer

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.20 MB

english, 2005

10

High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate

Xiaoming Liu, Joseph R. Powers, Barry G. Swanson, Herbert H. Hill, Stephanie Clark

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 995 KB

english, 2005

11

Quantitative Detection of Poultry in Cooked Meat Products

Nikola Djurdjevic, Shyang-Chwen Sheu, Yun-Hwa P. Hsieh

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.51 MB

english, 2005

12

Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel

Yuny Erwanto, Satoshi Kawahara, Kazunori Katayama, Abdulatef M. Ahhmed, Kiyoshi Yamauchi, Koo B. Chin, Michio Muguruma

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 778 KB

english, 2005

13

Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products

Susann Zahn, Yvonne Schneider, Gregor Zücker, Harald Rohm

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 998 KB

english, 2005

14

Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves

Tiffany T. Y. Guan, Stefan Cenkowski, Arnie Hydamaka

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 787 KB

english, 2005

15

Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips

Claudia Granda, Rosana G. Moreira, Elena Castell-Perez

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.11 MB

english, 2005

16

Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments

Jesus Alonso, Maria E. Tortosa, Wenceslao Canet, Maria T. Rodríguez

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 911 KB

english, 2005

17

Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System

Pablo Coronel, Van-Den Truong, Josip Simunovic, Kandiyan P. Sandeep, Gary D. Cartwright

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.13 MB

english, 2005

18

Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat

A.O. Dileep, B.A. Shamasundar, P.K. Binsi, F. Badii, N.K. Howell

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.43 MB

english, 2005

19

Limiting Partition Coefficient in Progressive Freeze-concentration

X. Gu, T. Suzuki, Osato Miyawaki

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.65 MB

english, 2005

20

Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract

Alejandra Regand, H. Douglas Goff

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 854 KB

english, 2005

21

Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin

Alexander Tolkach, Susanne Steinle, Ulrich Kulozik

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 2.08 MB

english, 2005

22

Physical Properties of Co-crystalline Sugar and Honey

A.P.E. Maulny, S.T. Beckett, G. Mackenzie

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 973 KB

english, 2005

23

Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique

Lasanthi Jayathunge, Chamara Illeperuma

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 875 KB

english, 2005

24

Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness

Siobhan C. Maher, Anna M. Mullen, Aidan P. Moloney, Willi Reville, D. Joe Buckley, Joe P. Kerry, D.J. Troy

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.45 MB

english, 2005

25

Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage

Yasuhiro Inatsu, M. L. Bari, Susumu Kawasaki, Shinichi Kawamoto

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.05 MB

english, 2005

26

Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity

Baciliza Quintero-Salazar, E. Jaime Vernon-Carter, Isabel Guerrero-Legarreta, Edith Ponce-Alquicira

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 724 KB

english, 2005

27

Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes

Ifigenia Geornaras, John N. Sofos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 98 KB

english, 2005

28

Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes

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

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 93 KB

english, 2005

29

A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture

Oscar Martínez-Álvarez, Maria E. López-Caballero, Pilar Montero, María C. Gómez-Guillén

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.74 MB

english, 2005

30

Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis

Peter Butz, Claudia Hofmann, Bernhard Tauscher

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 584 KB

english, 2005

31

Chemistry and Reactions of Reactive Oxygen Species in Foods

Eunok Choe, David B. Min

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 8.77 MB

english, 2005

32

Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose

Gudrun Olafsdottir, Eric Chanie, Frank Westad, Rosa Jonsdottir, Claudia R. Thalmann, Sandrine Bazzo, Said Labreche, Pauline Marcq, Frank Lundby, John Erik Haugen

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 4.46 MB

english, 2005

33

Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein Oxidation

Young-Chan Kim, Mira Jun, Woo-Sik Jeong, Shin-Kyo Chung

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.27 MB

english, 2005

34

Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise

Pu-Hsi Tsai, Nean-Been Kan, Su-Chen Ho, Chieh-Chung Liu, Chih-Cheng Lin

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 677 KB

english, 2005

35

Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates

Jianhua Liu, Chitra Vijayakumar, Clifford A. Hall III, Mary Hadley, Charlene E. Wolf-Hall

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 626 KB

english, 2005

36

Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation

Su-il Park, Indumathi Kodihalli, Yanyun Zhao

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 438 KB

english, 2005

37

Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

Margaret E. Emrick, Marjorie P. Penfield, Craig D. Bacon, Riette V.L. Van L aack, Clark J. Brekke

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 337 KB

english, 2005

38

Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein

P.Y. Niizu, Delia B. Rodriguez-Amaya

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 534 KB

english, 2005

39

Consumer and Descriptive Sensory Analysis of Black Walnut Syrup

Ziad Matta, Edgar Chambers IV, Gary Naughton

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 73 KB

english, 2005

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