Journal of food science

• 

  Año 2005, Vol. 70, Número 2

  • Industrial Applications of Selected JFS Articles

    

  • Meat Products as Functional Foods: A Review

    Jose M. Fernández-Ginés, Juana Fernández López, María Estrella Sayas Barberá, José Ángel Pérez Alvarez

    

  • A Hypothesis for the Chemical Basis for Perception of Sour Taste

    Suzanne D. Johanningsmeiner, R. F. McFeeters, Maryanne Drake

    

  • Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

    Subramaniam Sathivel, P. J. Bechtel, Jerry K. Babbitt, Witoon Prinyawiwatkul, Mary Patterson

    

  • Thermal Unfolding of Gelatin in Solids as Affected by the Glass Transition

    Noel M. D'Cruz, L. N. Bell

    

  • Nonenzymatic Browning Kinetics in Low-moisture Food Systems as Affected by Matrix Composition and Crystallization

    Song Miao, Y. H. Roos

    

  • Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems

    Ana I. Beltrán-Lugo, Alfonso N. Maeda-Martínez, Ramon Pacheco-Aguilar, Héctor Nolasco Soria, Victor M. Ocaño-Higuera

    

  • Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial Cells

    Amanda Fiander, Shannon Bradley, Perry C. Johnson-Green, Julia M. Green-Johnson

    

  • Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

    D. N. Sila, Chantal Smout, Son T. Vu, Ann Van Loey, Marc Hendrickx

    

  • Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems

    Seacheol Min, J. M. Krochta

    

  • Protective Effects of Daidzein on Oxidative Stress-Induced Neurotoxicity and Scopolamine-Mediated Cognitive Defect

    Ho Jin, M.J. Kim, Y.M. Suh, S.J. Choi, N.S. Mun, H.-K. Kim, E.K. Kim, Dong Hoon Shin

    

  • Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging

    Antonietta Baiano, Paola Tamagnone, Vito Marchitelli, Matteo Alessandro Del Nobile

    

  • Potassium Sorbate Does Not Increase Control of Listeria monocytogenes when Added to Zein Coatings with Nisin on the Surface of Full Fat Turkey Frankfurter Pieces in a Model System at 4°C

    Bwalya Lungu, M. G. Johnson

    

  • Perception of Bread: A Comparison of Consumers and Trained Assessors

    Margrethe Hersleth, Raymond Berggren, Frank Westad, Magni Martens

    

  • Heat-moisture Treatments of Cowpea Flour and Their Effects on Phytase Inactivation

    Nicole S. Affrifah, M. S. Chinnan, R.D. Phillips

    

  • Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger Contamination

    Issam Sebti, Adele Martial-Gros, Adele Carnet-Pantiez, Stephane Grelier, Veronique Coma

    

  • The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

    Z. Pietrasik, J. S. Dhanda, R.B. Pegg, Phyllis J. Shand

    

  • Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger

    José Manuel Rodríguez Nogales, Natividad Ortega Santamaría, Manuel Pérez Mateos, María Dolores Busto Núñez

    

  • Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety)

    Banani R. Chowdhury, Runu Chakraborty, Utpal R. Chaudhuri

    

  • Effect of Gastric Digestion pH on Iron, Zinc, and Calcium Dialyzability from Preterm and Term Starting Infant Formulas

    S. R. Drago, Mariaj Binaghi, M. Eva Valencia

    

  • Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification

    Dawn M. Bohn, K. R. Cadwallader, S. J. Schmidt

    

  • Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

    C. L. Lorenzen, Vijay K. Davuluri, Koushik Adhikari, I. U. Grun

    

  • Optimization of Growth of Lactobacillus casei ASCC 292 and Production of Organic Acids in the Presence of Fructooligosaccharide and Maltodextrin

    M.T. Liong, Nagendra E Shah

    

  • Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification

    H. S. Ribeiro, Lino Gran Rico, Gabriela G. Badolato, Helmar Schubert

    

  • Frozen Blueberry-soy Dessert Quality

    Yean-Hoong Teh, M. P. Dougherty, M. E. Camire

    

  • Effect of Heat Treatment on Antioxidant Capacity and Flavor Volatiles of Mead

    Carol L. Wintersteen, Lia M. Andrae, Nicki J. Engeseth

    

  • Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157: H7 to Ionizing Radiation in Solution and on Green Leaf Lettuce

    B. A. Niemira

    

  • Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters

    Zheng Lu, J. G. Sebranek, J.S. Dickson, A. Mendonca, Theodore B. Bailey

    

  • Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans

    Raphael Geiger, Rainer Perren, Roland Kuenzli, Felix Escher

    

  • Comparison of a Chromogenic Medium with Thiosulfate-Citrate-Bile Salts-Sucrose Agar for Detecting Vibrio parahaemolyticus

    Jingyun Duan, Yi-Cheng Su