Journal of food science

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  Año 2005, Vol. 70, Número 1

  • Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

    S. Min, Y. Yu, S. Yoo, S. Martini

    

  • Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

    Maria J. Rodrigues, Peter Ho, María Elvira López Caballero, Narcisa Bandarra, Maria L. Nunes

    

  • Hard Red Winter Wheat/Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis

    A. A. Mohamed, P. Rayas-Duarte, Jingyuan Xu, Debra E. Palmquist, G.E. Inglett

    

  • Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein

    S. Anderson, Herbert O. Hultin

    

  • Intelligent Packaging: Concepts and Applications

    Kit L. Yam, Paul T. Takhistov, Joseph Miltz

    

  • Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles

    Laura D. Reina, Fred Breidt, H. P. Fleming, Sophia Kathariou

    

  • Stability of Saturated Acyl L-Ascorbates in Aqueous Solution

    Ko Kuwabara, Yoshiyuki Watanabe, Shuji Adachi, Ryuichi Matsuno

    

  • Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial Doses

    Tais C. Franqueira de Toledo, Solange G. Canniatti-Brazaca, Marta H.E. Spoto, Valter Arthur

    

  • Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu

    S. Min, Y. Yu, S. Martini

    

  • Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants

    Wilhelmina Kalt

    

  • Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic Dehydration

    Vanesa Y. Martínez, Andrea B. Nieto, Pascual E. Viollaz, Stella Maris Alzamora

    

  • Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions

    Paul J. Milly, R. T. Toledo, Sreekumar Ramakrishnan

    

  • Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries

    Michael C. Qian, Yuanyuan Wang

    

  • Overall Quality Throughout Shelf Life of Minimally Fresh Processed Fennel

    Víctor Escalona, Encarnación Aguayo Giménez, Francisco Artés Calero

    

  • Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried Okra

    F. F. Shih, K.L. Bett-Garber, K. W. Daigle, Daphne Ingram

    

  • Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt

    C. Iyer And, K. Kailasapathy

    

  • Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light

    Karen R. Conrad, Valerie J. Davidson, D. Lindsay Mulholland, I. J. Britt, Sylvia Yada

    

  • Health-related Interactions of Phytochemicals

    Mary Ann Lila, Ilya Raskin

    

  • Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting

    Sheila C. Murphy, Deidre Gilroy, J.F. Kerry, J.P. Kerry

    

  • Frozen Foods Treated by Pressure Shift Freezing: Proteins and Enzymes

    Guadalupe Préstamo, Lourdes Palomares, Pedro Sanz

    

  • Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned Fishes

    R. Jeya Shakila, Geevarethinam Jeyasekaran, S. Aunto Princy Vyla, N. S. K. Kumar

    

  • Food Microorganisms that Effectively Hydrolyze O-Glycoside but Not C-Glycoside Isoflavones in Puerariae Radix

    Eun-Kyoung Ccho And, Geun-Eog Ji

    

  • Calcium and Iron Distribution in Fortified Vacuum-impregnated Fruits Determined by Electron Dispersion X-ray Microanalysis

    Noelia Betoret, Javier Martínez Monzó, Pedro Fito Maupoey

    

  • Chemical Reactions and Stability of Riboflavin in Foods

    Eunok Choe, Rongmin Huang, David B. Min

    

  • Optimization of Tropical Juice Composition for the Spanish Market

    Marta Serrano Megías, Antonio Jose Pérez-López, Estrella Núñez Delicado, F. Beltrán, José Manuel López Nicolás

    

  • Aflatoxin Inactivation Using Aqueous Extract of Ajowan (Trachyspermum ammi) Seeds

    Shruti S. Hajare, Sachin N. Hajare, Arun Sharma

    

  • Response Surface Model for the Estimation of Escherichia coli O 157: H7 Growth under Different Experimental Conditions

    Rosa María García-Gimeno, Elena Barco, Francisco Rincón, Gonzalo Zurera-Cosano

    

  • Film-forming Characteristics of Starches

    Z. Liu, J. H. Han

    

  • Effect of Storage Conditions on 2–Acetyl-1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105

    Tadashi Yoshihashi, Nguyen Thi Thu Huong, Vipa Surojanametakul, Patcharee Tungtrakul, Warunee Varanyanond

    

  • Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage

    Sitima Jittinandana, P. Brett Kenney, S.D. Slider