Journal of food science

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  Año 2005, Vol. 70, Número 3

  • Real-time Polymerase Chain Reaction for the Food Microbiologist: Technologies, Applications, and Limitations

    Scott E. Hanna, C. J. O Connor, H.-H. Wang

    

  • Protein Stabilization of Emulsions and Foams

    Srinivasan Damodaran

    

  • Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

    Dilek Demirbüker, Iskender Arcan, Figen Tokatli, Ahmet Yemenicioglu

    

  • Chemopreventive Potential of Wild Lowbush Blueberry Fruits in Multiple Stages of Carcinogenesis

    Tristan F. Burns Kraft, Barbara M. Schmidt, G.G. Yousef, Christopher T.G. Knight, Muriel Cuendet, Young-Hwa Kang, John M. Pezzuto, David S. Seigler, Mary Ann Lila

    

  • Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

    Ana R. Madureira, Maria S. Gião, M. E. Pintado, A. M. P. Gomes, Ana Cristina Freitas, Francisco Xavier Malcata

    

  • Flow Behavior of Milk Chocolate Melt and the Application to Coating Flow

    Sukanya Wichchukit, Michael J. McCarthy, Kathryn L. McCarthy

    

  • A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure

    María Elvira López Caballero, M. C. Gomez-Guillen, Manuel Pérez Mateos, Eduardo Montero García

    

  • Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes

    R. T. Threlfall, Justin R. Morris, Luke R. Howard, Cindi R. Brownmiller, Teresa L. Walker

    

  • Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation

    Li-Jung Yin, Ya-Lin Tong, Shann-Tzong Jiang

    

  • Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and Sorbitol

    Maira Thomazine, Rosemary A. Carvalho, Paulo J.A. Sobral

    

  • Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible Coatings

    Chunran Han, Cindy Lederer, Mina McDaniel, Yanyun Zhao

    

  • Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

    Xuguang Huang, Fu-Hung Hsieh

    

  • In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods

    Tatsuya Morita, Junya Hayashi, Hirofumi Motoi, Takahiro Yagishita, Koji Takeya, Kimio Sugiyama, Shuhachi Kiriyama

    

  • Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

    Hyun Jung Kim, Hao Feng, Stoyan A. Toshkov, Xuetong Fan

    

  • Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel

    Li-Jung Yin, Ya-Lin Tong, Shann-Tzong Jiang

    

  • Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

    Trenna D. Blagden, S. E. Gilliland

    

  • A Novel Noninvasive Ultrasonic Method to Assess Avocado Ripening

    Luis Gaete-Garretón, Yolanda Vargas-Hernndez, Cristian León-Vidal, Alex Pettorino-Besnier

    

  • Identification of Ellagic Acid in Blackberry Juice Sediment

    Thanyaporn Siriwoharn, R. E. Wrolstad, Robert W. Durst

    

  • Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated Paper

    Khaoula Khwaldia, Michel Linder, Sylvie Banon, Stephanie Desobry

    

  • Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon

    Kazuyo Kohno, Fumiyo Hayakawa, Wang Xichang, Chen Shunsheng, Masahito Yokoyama, Midori Kasai, Fujio Takeutchi, Keiko Hatae

    

  • Frozen State Transitions of Sucrose-Protein-Cornstarch Mixtures

    Kawal Jit Singh, Y. H. Roos

    

  • Anthocyanin Pigment Composition of Blackberries

    Ho-Ju Fan-Chiang, R. E. Wrolstad

    

  • Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion/Caco-2 Cell Culture Model

    Chi Kong Yeung, D. D. Miller, Zhiqiang Cheng, Raymond E Glahn

    

  • Use of Hydration, Germination, and α-Galactosidase Treatments to Reduce Oligosaccharides in Dry Beans

    N. J. Matella, K. D. Dolan, A. W. Stoeckle, M. R. Bennink, Y. S. Lee, M. A. Uebersax

    

  • A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis

    A. Picinelli Lobo, R. R. Madrera, Juan José Mangas Alonso

    

  • Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C

    Maria Suparno, K. D. Dolan, P. K. W. Ng

    

  • Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb (Allium cepa L. cv. Tenshin) During Long-term Storage

    Noureddine Benkeblia, Keiji Ueno, Shuichi Onodera, Norio Shiomi

    

  • Radical Scavenging Capacity and Antioxidant Activity of the E Vitamer Fraction in Rice Bran

    Joo-Shin Kim

    

  • Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

    Anette Aamodt, E. M. Magnus, Kristin Hollung, A.-K. Uhlen, E. M. Foergestad

    

  • Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean

    Young-Hee Pyo, Tung-Ching Lee, Young-Chul Lee