Journal of food science

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  Año 2005, Vol. 70, Número 7

  • Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System

    Seacheol Min, Linda J. Harris, J. M. Krochta

    

  • Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation

    M. Shobita Rao, Ramesh Chander, Arun Sharma

    

  • Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157: H7

    Seacheol Min, Linda J. Harris, J. M. Krochta

    

  • Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

    Begonya Marcos, María Teresa Aymerich Calvet, Margarita Garriga

    

  • Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces

    Sarah E. Woodling, C. I. Moraru

    

  • Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut ‘Gala’ Apples

    Xuetong Fan, Kimberly J. B. Sokorai, Christopher H. Sommers, B. A. Niemira, J. P. Mattheis

    

  • Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef

    Alicia Orta- Ramirez, Bradley P. Marks, Christopher R. Warsow, A. M. Booren, Elliot T. Ryser

    

  • Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey

    Tausha R. Carlson, Bradley P. Marks, A. M. Booren, Elliot T. Ryser, Alicia Orta- Ramirez

    

  • Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD

    Aparna Dixit, Syed Imteyaz Alam, Ram Kumar Dhaked, Lokendra Singh

    

  • Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids

    Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada, Masaaki Yasuda

    

  • Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid

    Byung Hee Kim, Robert L. Shewfelt, Hyoungil Lee, C.C. Akoh

    

  • Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice

    Xuetong Fan

    

  • Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk

    Logan L. Francis, Delores H. Chambers, Son Hee Kong, George A. Milliken, Ike J. Jeon, K. A. Schmidt

    

  • Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map

    Thierry Marique, Stephanie Pennincx, Ammar Kharoubi

    

  • Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets

    Sveinung Birkeland, Morten Sivertsvik, Henrik H. Nielsen, Torstein Skåra

    

  • Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking

    A.C.M. Oliveria, Charles A. Crapo, Brian Himelbloom, Carey Vorholt, Jennifer Hoffert

    

  • Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions

    Darshan Pachapurkar, L. N. Bell

    

  • Fracture Analysis of Alginate Gels

    Junhua Zhang, C. R. Daubert, E. Allen Foegeding

    

  • Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications

    Alissa D. Caudle, Youngmo Yoon, MaryAnne Drake

    

  • Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

    Mario Estévez García, Sonia Ventanas Canillas, Ramón Cava López

    

  • Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels

    Tomohito Iwasaki, Masahiro Washio, Katsuhiro Yamamoto, Kunio Nakamura

    

  • Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates

    Marcial Peña Y Lillo, Eduardo Agosin, Andrea Belancic, Eric Latrille

    

  • Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)

    Rósa Jónsdóttir, Margrét Bragadóttir, Gudmundurörn Arnarson

    

  • A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography

    Reza Mousavi, Taghi Miri, P. W. Cox, Peter J. Fryer

    

  • Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi

    Jeung Hee Lee, Ki-Teak Lee, Mee Ree Kim

    

  • Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations

    Ana Curia, Martin Aguerrido, Klaus Langohr, Guillermo Hough

    

  • Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations

    Ana Salvador, Susana M. Fiszman, Ana Curia, Guillermo Hough

    

  • Protein Structural Changes During Preparation and Storage of Surimi

    Marzieh Moosavi-Nasab, Inteaz Alli, Ashraf A. Ismail, Michael O. Ngadi

    

  • Composition and Structure of Fat Bloom in Untempered Chocolate

    Yasuyoshi Kinta, Tamao Hatta

    

  • Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats

    Michael McEwan, L. V. Ogden, Oscar A. Pike