Volume 71; Issue 3

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Journal of Food Science
Volume 71; Issue 3

Journal of Food Science

Volume 71; Issue 3

1

Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)

Todd M. Wills, Christina A. Mireles Dewitt, Halldor Sigfusson, Danielle Bellmer

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 478 KB

english, 2006

2

Sulfite Formation in Isolated Soy Proteins

William L Boatright, Qiingxin Lei, Charles J. Stine

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 451 KB

english, 2006

3

Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil

Makoto Shiota, Toshiaki Uchida, Taishi Oda, Hiroshi Kawakami

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 448 KB

english, 2006

4

Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle

Baohua Kong, Xinping Diao, Youling L. Xiong

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 989 KB

english, 2006

5

Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets

Sitima Jittinandana, P. Brett Kenney, Susan D. Slider, Joseph A. Hankins

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 103 KB

english, 2006

6

Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures

Lamia L'hocine, Joyce Irene Boye, Yves Arcand

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 2.49 MB

english, 2006

7

Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces

S.M. Lee, B.C. Seo, Young-Suk Kim

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 146 KB

english, 2006

8

Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders

Rhoda Sithole, Mina R. McDaniel, Lisbeth Meunier Goddik

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.20 MB

english, 2006

9

Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model Rats

Tomohiro Kodera, Noriki Nio

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.00 MB

english, 2006

10

Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin

Bin Li, Jinli Peng, Xiao Yie, Bijun Xie

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.16 MB

english, 2006

11

An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

Charles H. Risner, Melissa J. Kiser, Michael F. Dube

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.15 MB

english, 2006

12

Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils

Tooru Ooizumi, Youling L. Xiong

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.35 MB

english, 2006

13

Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality

Nicolas A. Deak, Patricia A. Murphy, Lawrence A. Johnson

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 604 KB

english, 2006

14

Effect of Alkali Dipping on Dough and Final Product Quality

Ni Yao, Richard Owusu-Apenten, L. Zhu, Koushik Seetharaman

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 2.12 MB

english, 2006

15

Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties

Suzanne M. Ryan, Mark Seyfert, Melvin C. Hunt, Richard A. Mancini

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 100 KB

english, 2006

16

Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark

Jiesang Chung, Yoosung Lee, Eunok Choe

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 223 KB

english, 2006

17

Frozen Stability of Fish Protein Isolate Under Various Storage Conditions

Supawan Thawornchinsombut, Jae W. Park

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1016 KB

english, 2006

18

Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products

Seok Lee, Pilar Hernandez, Darinka Djordjevic, Habibollah Faraji, Ruth Hollender, Cameron Faustman, Eric A. Decker

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 576 KB

english, 2006

19

Properties of Chitosan Films as a Function of pH and Solvent Type

Ki Myong Kim, Jeong Hwa Son, Sung-Koo Kim, Curtis L. Weller, Milford A. Hanna

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.66 MB

english, 2006

20

Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse

Sergio I. Martínez-Monteagudo, Fabiola Salais-Fierro, J.R. Perez-Carrillo, Aurora Valdez-Fragoso, Jorge Welti-Chanes, Hugo Müjica-Paz

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.75 MB

english, 2006

21

Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing

Hordur G. Kristinsson, Bergros Ingadottir

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 2.45 MB

english, 2006

22

Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose

Narindra Raharitsifa, Diego B. Genovese, Cristina Ratti

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 3.28 MB

english, 2006

23

Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors

Kirsten L. Dangaran, Jody Renner-Nantz, John M. Krochta

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.59 MB

english, 2006

24

Thermorheological Characteristics of Soybean Protein Isolate

Jasim Ahmed, Hosahalli S. Ramaswamy, Inteaz Alli

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.64 MB

english, 2006

25

Pasteurization of Beer by a Continuous Dense-phase CO2 System

Gillian F. Dagan, Murat O. Balaban

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.02 MB

english, 2006

26

Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection

Shuqing Zhang, Tung-Shi Huang, Roger Bridgman, Jean Weese

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 817 KB

english, 2006

27

Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis

Lihua Fan, Jun Song, Randolph M. Beaudry, PAUL D. HILDEBRAND

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.88 MB

english, 2006

28

Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures

Eduardo Patazca, Tatiana Koutchma, Hosahalli S. Ramaswamy

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.88 MB

english, 2006

29

Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae

Ronald A. Sherman, Kerstin Goth, Julie Sherman, Marie Tran, David Ng

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 445 KB

english, 2006

30

Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD

Aparna Dixit, Syed Imteyaz Alam, Ram Kumar Dhaked, Lokendra Singh

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.44 MB

english, 2006

31

Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce

Hyun-Gyun Yuk, Mee-Young Yoo, Jae-Won Yoon, Kwang-Deog Moon, Douglas L. Marshall, Deog-Hwan Oh

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.52 MB

english, 2006

32

Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field

Malek Amiali, Michael O. Ngadi, James P. Smith, Vijaya G. S. Raghavan

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.89 MB

english, 2006

33

The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry

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

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.13 MB

english, 2006

34

Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review

Corliss A. O'Bryan, Philip G. Crandall, Elizabeth M. Martin, Carl L. Griffis, Michael G. Johnson

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 106 KB

english, 2006

35

Relationships between Odorant Concentration and Aroma Intensity

V.V. Kamadia, Youngmo Yoon, Mark W. Schilling, Douglas L. Marshall

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.90 MB

english, 2006

36

Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality

Sachin N. Hajare, Varsha S. Dhokane, R. Shashidhar, Arun Sharma, Jayant R. Bandekar

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.29 MB

english, 2006

37

Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta‘Ananasnaya’) as Affected by Harvest Maturity and Storage

Connie L. Fisk, Mina R. McDaniel, Bernadine C. Strik, Yanyun Zhao

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.95 MB

english, 2006

38

Bitterness of Soy Extracts Containing Isoflavones and Saponins

Erica Aldin, Heryll Ann Reitmeier, Patricia Murphy

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 87 KB

english, 2006

39

Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds

Gemma Oms-Oliu, Ingrid Aguiló-Aguayo, Olga Martín-Belloso

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.94 MB

english, 2006

40

Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia

Saska Tuomasjukka, Heikki Kallio, Pirkko Forssell

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 96 KB

english, 2006

41

Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract

Wendy M.Y. Lo, Edward R. Farnworth, Eunice C.Y. Li-Chan

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 946 KB

english, 2006

42

Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips

Maria Lourdes Morales Góamez, Benita Benítez Bellido, Wendu Tesfaye, Raquel María Callejón Fernandez, Deboravillano Valencia, Maria Soledad Fernandez-Pachón, Mariadel Carmen García-Parrilla, Ana María

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 425 KB

english, 2006

43

Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment

Isabel Verlent, Marc Hendrickx, Pierpaolo Rovere, Paula Moldenaers, Ann Van Loey

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.79 MB

english, 2006

44

Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees

Jennifer M. Leheska, Janice Boyce, J.C. Brooks, Linda C. Hoover, Leslie D. Thompson, Mark F. Miller

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 224 KB

english, 2006

45

Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions

Coralie J. Dupas, Agnès C. Marsset-Baglieri, Claire S. Ordonaud, Fabrice M. G. Ducept, Marie-Noëlle Maillard

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 463 KB

english, 2006

46

The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets

Tameshia S. Ballard, Parameswarakumar Mallikarjunan

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 776 KB

english, 2006

47

Flavor Fade in Peanuts During Short-term Storage

Jodi E Williams, Susan E. Duncan, Robert C. Williams, Kumar Mallikarjunan, William N. Eigel III, Sean F. O'Keefe

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 968 KB

english, 2006

48

Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C

Juan R. Esparza Rivera, Martha B. Stone, Cecil Stushnoff, Elizabeth Pilon-Smits, Patricia A. Kendall

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 853 KB

english, 2006

49

Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces

Hanifah Nuryani Lioe, Kensaku Takara, Masaaki Yasuda

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.92 MB

english, 2006

50

Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants

Elisabeth Olsen, Annette Veberg, Gjermund Vogt, Oliver Tomic, Bente Kirkhus, Dag Ekeberg, Astrid Nilsson

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 2.19 MB

english, 2006

51

The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic Rats

Syng-Ook Lee, Shin-Kyo Chung, Io-Seon Lee

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 556 KB

english, 2006

52

Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films

Paolo Rapisarda, Cinzia Caggia, Carmela M. Lanza, Santina E. Bellomo, Paolo Pannuzzo, Cristina Restuccia

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 103 KB

english, 2006

53

Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh-Cut Cantaloupe

Satchithanandam Eswaranandam, Navam S. Hettiarachchy, Jean-Francois Meullenet

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 5.58 MB

english, 2006

54

A ≥ 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine

William L. Boatright, Guiping Lu

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 1.41 MB

english, 2006

55

Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) Products

Tetsuya Akasaki, Takashi Yanagimoto, Kaoru Yamakami, Hirosuke Tomonaga, Soei Sato

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 2.03 MB

english, 2006

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