Journal of food science

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  Año 2004, Vol. 69, Número 3

  • Industrial Applications of Selected JFS Articles

    

  • Correction to Malcolm Bourne paper, “Selection and Use of Postharvest Technologies as a Component of the Food Chain”, p CRH43 in March issue

    

  • Survival and Activity of Probiotic Lactobacilli in Skim Milk Containing Prebiotics

    A. P. Dessai, I. B. Powell, N. P. Shah

    

  • Control of Foodborne Pathogenic and Spoilage Bacteria by Garcinol and Garcinia indicaextracts, and their Antioxidant Activity

    P. S. Negi, G. K. Jayaprakasha

    

  • Evaluation of Antimicrobial Spectrum and Cytotoxic Activity of Pleurocidin for Food Applications

    O. J. Burrowes, C. Hadjicharalambous, G. Diamond, Tung-ching Lee

    

  • Consumer Attitudes Toward GMOs: The Ohio Experience

    T. L. Napier, M. Tucker, C. Henry, S. R. Whaley

    

  • Evaluation of Ascorbic Acid as a Quorum-sensing Analogue to Control Growth, Sporulation, and Enterotoxin Production in Clostridium perfringens

    J. S. Novak, P. M. Fratamico

    

  • Critical Issues in R&D of Soy Isoflavone-enriched Foods and Dietary Supplements

    M. Uzzan, T. P. L Abuza

    

  • Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin-incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella gaminara

    S. Eswaranandam, N. S. Hettiarachchy, M. G. Johnson

    

  • Fractionation and Properties of Sarcoplasmic Proteins from Oil Sardine (Sardinella longiceps): Influence on the Thermal Gelation Behavior of Washed Meat

    M. Karthikeyan, Suseela Mathew, B.A. Shamasundar, V. P Rakash

    

  • A New Approach to Predict the Water-transport Properties of Multilayer Films Intended for Food-packaging Applications

    M. A. del Nobile, G. G. Buonocore, D. Dainelli, L. Nicolais

    

  • An Improved Method for a Hydrophobic Grid-membrane Filter System to Detect Heat-injured Foodborne Pathogens in Ground Beef

    V. C. H. Wu, D. Y. C. Fung

    

  • Contribution of Indigenous Knowledge and Practices in Food Technology to the Attainment of Food Security in Africa

    Ruth Oniang'o, Joseph Allotey, Serah J. Malaba

    

  • Kinetic Parameter Estimation of Time-temperature Integrators Intended for Use with Packaged Fresh Seafood

    T. F. M Endoza, B. A. Welt, S. Otwell, A. A. Teixeira, H. Kristonsson, M. O. Balaban

    

  • Kinetics of Solids Leaching During Rehydration of Particulate Dry Vegetables

    A. Marabi, C. Dilak, J. Shah, I. S. Saguy

    

  • The Role of Biotechnology in Modern Food Production

    Cherl-ho Lee

    

  • Education Making the Transition to Outcomes-based Instruction

    Richard W. H Artel

    

  • Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese

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

    

  • Trends in Food Science Education in Europe

    Elisabeth Dumoulin

    

  • Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry

    C. Alasalvar, A. Z. Odabasi, N. Demir, M. O. Balaban, F. Shahidi, K. R. Cadwallader

    

  • Shared Graduate Student Education by International Networking

    Peter Purslow

    

  • Food Waste Management and Value-added Products

    Gary S. Tucker

    

  • Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis)

    J. Moreno, G. Bugueño, V. Velasco, G. Petzold, G. Tabilo Munizaga

    

  • Management and Utilization of Food Processing Wastes

    Yong D. Hang

    

  • Salting and Desalting of Fresh and Frozen-thawed Cod (Gadus morhua) Fillets: A Comparative Study Using 23Na NMR, 23Na MRI, Low-field 1H NMR, and Physicochemical Analytical Methods

    U. Erikson, E. Veliyulin, T.E. Singstad, Marit Aursand

    

  • Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)

    K. W. Lin, H.-Y. Lin

    

  • Food Waste Management by Life Cycle Assessment of the Food Chain

    Thomas Ohlsson

    

  • Promoting the Development of Value-added Specialty Foods through University-based Food Venture Centers

    Olga I. Padilla-Zakour

    

  • Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing Process

    T. Mizutani, H. Hashimoto

    

  • Studying Oil Absorption in Restructured Potato Chips

    P. Bouchon, D. L. Pyle