Journal of food science

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  Año 2005, Vol. 70, Número 5

  • Transmissible Spongiform Encephalopathies

    Will Hueston, C. M. Bryant

    

  • Prebiotics and Iron Bioavailability—Is There a Connection?

    Chi Kong Yeung, Raymond E Glahn, Ross M. Welch, D. D. Miller

    

  • A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice

    Dilek Kincal, William S. Hill, M. O. Balaban, K.M. Portier, C.-I. Wei, M. R. Marshall

    

  • Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd (Momordica charantia)

    Misal Khan Khattak, Nizakat Bibi, Amal Badshah Khattak, Muhammad Ashraf Chaudry

    

  • Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation

    Kun-Nan Chen, Ming-Ju Chen, Je-Ruel Liu, Chin-Wen Lin, Hsin-Yi Chiu

    

  • Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl-idene Chloride Films Containing Sorbic Acid

    Paweena Limjaroen, Elliot T. Ryser, Hugh Lockhart, Bruce Harte

    

  • Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study

    Gabriela Rapeanu, Van Loey, Chantal Smout, Marc Hendrickx

    

  • Does Electroporation Occur During the Ohmic Heating of Food?

    Nikolai I. Lebovka, I. Praporscic, S. Ghnimi, Eugene Vorobiev

    

  • Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging

    Y. J. Choi, Kathryn L. McCarthy, Michael J. McCarthy

    

  • Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples

    R. A. Saftner, Judith A. Abbott, Arvind A. Bhagwat, Bryan Vinyard

    

  • Drying Kinetics of Curcuma longa Rhizomes

    Antoni Mulet Pons, Miguel Blasco, José García-Reverter, José Vicente García-Pérez

    

  • Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua

    Susan C. Jackels, Charles F. Jackels

    

  • Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit

    F.R. Mattos, O. Fasina, L. D. Reina, H. P. Fleming, F. Breidt, G.S. Damasceno, Frederico V. Passos

    

  • Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée

    Pedro Elez Martínez, Robert C. Soliva Fortuny, Shela Gorinstein, Olga Martín Belloso

    

  • Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons

    C. Yuan, Y. Fukuda, M. Kaneniwa, S. Chen, Y. Cheng, X. Wang, K. Konno

    

  • Development and Evaluation of Iron-fortified Extruded Rice Grains

    Diego Moretti, Tung-Ching Lee, M. B. Zimmermann, Jeannette Nuessli, Richard F. Hurrell

    

  • Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material)

    Brent A. Anderson, R. Paul Singh

    

  • Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments

    Aiqian Ye, Harjinder Singh

    

  • Ripening Associated Phytochemical Changes in Mangos (Mangifera indica) Following Thermal Quarantine and Low-Temperature Storage

    Stephen T. Talcott, Jennifer P. Moore, Angela J. Lounds-Singleton, Susan S. Percival

    

  • Characteristics of Clear Noodles Prepared from Edible Canna Starches

    Ruethaipak Chansri, Chureerat Puttanlek, Vilai Rungsadthogy, Dudsadee Uttapap

    

  • Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section

    Ignas S. Christie, Jitendra R. Patel, R. T. Toledo

    

  • Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase

    G. E. Anthon, Lucille Blot, Diane Barrett

    

  • Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes

    Suzanne D. Johanningsmeier, H. P. Fleming, R.L. Thompson, R. F. McFeeters

    

  • Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum

    Carter D. Clary, Shaojin Wang, Vincent E. Petrucci

    

  • Effect of Slaughter Method on Postmortem Changes of Grass Carp (Ctenopharyngodon idella) Stored in Icesti

    Rodrigo Scherer, Paula R. Augusti, Camila Steffens, Vivian C. Bochi, Luisa Helena Rychecki Hecktheuer, Rafael Lazzari, João Radünz Neto, Solange C.G. Pomblum, Tatiana Emanuelli

    

  • Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures

    Song Miao, Y. H. Roos

    

  • Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine (Sardinella longiceps) in Oil Medium

    Ansar Ali, B. Sudhir, Teralandur K. Srinivisa Gopal

    

  • Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

    Cheong Tae Kim, Eun-Sun Hwang, Hyong Joo Lee

    

  • Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures

    Md. Kamrul Haque, Y. H. Roos

    

  • Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices

    Giuseppe Muratore, Fabio Licciardello