Journal of food science

• 

  Año 2005, Vol. 70, Número 6

  • Advances in Seed Protein Research: A Perspective on Seed Allergens

    Shridhar K. Sathe, Harshal H. Kshirsagar, Kenneth H. Roux

    

  • Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms

    Naveen Chikthimmah, Luke F. La Borde, R. B. Beelman

    

  • Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula

    Darío Pérez-Conesa, Ginés López Martínez, Gaspar Rosau

    

  • Physiology and Microbiological Quality of Fresh-cut Mango Cubes as Affected by High-O2 Controlled Atmospheres

    Jutatip Poubol, Hidemi Izumi

    

  • Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components

    María Concepción Cabeza, María Luisa García Sanz, Lorenzo de la Hoz Perales, María Isabel Cambero Rodríguez, J. A. Ordonez

    

  • Microbiological Characteristics of Enhancement Solutions

    S.E. Wicklund, Aj Stetzer, E.M. Tucker, C.L. Nicolalde, M. S. Brewer

    

  • Growth or Survival of Listeria monocytogenes in Ready-to-Eat Meat Products and Combination Deli Salads During Refrigerated Storage

    Scott L. Burnett, Erin L. Mertz, Barbara Bennie, Thomas Ford, Anna Starobin

    

  • Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic Extract

    Jong Hoon Choi, Kyu Hang Kyung

    

  • Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp

    Min Hui Loi-Braden, Tung-Shi Huang, Jang-H Kim, Cheng-i Wei, Jean Weese

    

  • Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods

    David Glen Popovich, Chun Hu, T. D. Durance, David D. Kitts

    

  • Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour

    Bong-Kyung Koh, Gui-Chu Lee, Seung-Taik Lim

    

  • Optimization Analysis of Sunflower Butter

    I. M. Lima, H. S. Guraya

    

  • Lipase-catalyzed Transesterification of Medium-chain Triacylglycerols and a Fully Hydrogenated Soybean Oil

    Arnoldo Lopez-Hernandez, Hugo Sergio García Galindo, C. G. Hill

    

  • Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

    Yonghuan H. Zhao, Frank A. Manthey, Sam K.C. Chang, Home-Jer Hou, Shaohong H. Yuan

    

  • Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch

    Sukhcharn Singh, C.S. Raina, A. S. Bawa, Dharmesh C. Saxena

    

  • Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids

    Brunella Carratù, Amalia Maria Ambruzzi, Elena Fedele, Elisabetta Sanzini

    

  • The Effects of Damaged Kernel Caused by Combine Harvester Settings on Milled Rice Free Fatty Acid Levels

    D.J. Feliz, A. Proctor, M. A. Monsoor, R.L. Eason

    

  • Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times

    Hong Kyoon No, Witoon Prinyawiwatkul, Samuel P. Meyers

    

  • Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide

    Edgar Uquiche, J. M. del Valle, Mónica Ihl

    

  • Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase

    H. J. Ahn, J. H. Kim, P. K. W. Ng

    

  • Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

    Thomas Duvetter, Ilse Fraeye, Tuyen Van Hoang, Sandy Van Buggenhout, Isabel Verlent, Chantal Smout, Ann Van Loey, Marc Hendrickx

    

  • Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems

    Francisco J. Hidalgo, Fátima Nogales Bueno, Rosario Zamora

    

  • Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations

    Vicki Cheuk-Hang Wan, Moon Sook Kim, Soo-Yeun Lee

    

  • Effects of Food Processing on Blueberry Antiproliferation and Antioxidant Activity

    Barbara M. Schmidt, John W. Erdman, Mary Ann Lila

    

  • Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction

    Peng Zhou, J. M. Regenstein

    

  • Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening

    Jeorgos Trihaas, Tatjana van den Tempel, Per Vággemose Nielsen

    

  • Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil

    Kathleen Warner, Monoj Gupta

    

  • Rapid Determination of Spinal Cord Content in Ground Beef by Near-Infrared Spectroscopy

    Rahul Reddy Gangidi, Andrew Proctor, Fred William Pohlman, Jean François Meullenet

    

  • Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose

    Marina Cerdeira, Silvana Martini, M. L. Herrera

    

  • Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates

    Subramaniam Sathivel, Scott Smiley, Witoon Prinyawiwatkul, P. J. Bechtel