Journal of food science

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  Año 2005, Vol. 70, Número 9

  • Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis

    Peter Butz, Claudia Hofmann, Bernhard Tauscher

    • Resumen
    

  • Chemistry and Reactions of Reactive Oxygen Species in Foods

    Eunok Choe, David B. Min

    • Resumen
    

  • Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage

    Yasuhiro Inatsu, M. L. Bari, Susumu Kawasaki, Shinichi Kawamoto

    • Resumen
    

  • Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity

    Baciliza Quintero Salazar, E.J. Vernon-Carter, Isabel Guerrero Legarreta, Edith Ponce Alquicira

    • Resumen
    

  • Activity of ε–Polylysine Against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes

    Ifigenia Geornaras, John N. Sofos

    • Resumen
    

  • Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes

    Hyun-Gyun Yuk, Jerry A. Bartz, Keith R. Schneider

    • Resumen
    

  • A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture

    Óscar Martínez-Álvarez, María Elvira López Caballero, María Pilar Montero García, M. C. Gomez-Guillen

    • Resumen
    

  • Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel

    Yuny Erwanto, Satoshi Kawahara, Kazunori Katayama, Abdulatef M. Ahhmed, Kiyoshi Yamauchi, K. B. Chin, Michio Muguruma

    • Resumen
    

  • Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products

    Susann Zahn, Yvonne Schneider, Gregor Zücker, Harald Rohm

    • Resumen
    

  • Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves

    Tiffany T. Y. Guan, Stefan Cenkowski, Arnie Hydamaka

    • Resumen
    

  • Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips

    Claudia Granda, R. G. Moreira, Elena Castell-Perez

    • Resumen
    

  • Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage

    Beth L. Calder, Alfred A. Bushway, Robert C. Bayer, Katherine Davis Dentici, Mary Ellen Camire

    • Resumen
    

  • Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments

    Jesus Alonso, Maria E. Tortosa, Wenceslao Canet, Maria T. Rodríguez

    • Resumen
    

  • Oxidative Degradation of Bisphenol A by Fruit Homogenates

    Masaaki Imanaka, Shin-Ichi Yamabe, Jun Yamamoto, Kanae Koezuka, Shiho Take, Arata Sato, Kumiko Sasaki

    • Resumen
    

  • Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System

    Pablo Coronel, Van-Den Truong, Josip Simunovic, K. P. Sandeep, Gary D. Cartwright

    • Resumen
    

  • Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon

    Olusola Lamikanra, Dave Kueneman, Dike Ukuku, K.L. Bett-Garber

    • Resumen
    

  • Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat

    A.O. Dileep, B.A. Shamasundar, P.K. Binsi, F. Badii, N.K. Howell

    • Resumen
    

  • The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase

    Mercedes Jiménez-Atiénzar, Josefa Escribano Cebrián, Juana Cabanes, Fernando Gandía Herrero, Francisco García Carmona

    • Resumen
    

  • Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy

    H. S. Lam, Andrew Proctor, Luke R. Howard, Mi Jin Cho

    • Resumen
    

  • Limiting Partition Coefficient in Progressive Freeze-concentration

    X. Gu, T. Suzuki, Osato Miyawaki

    • Resumen
    

  • Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States

    Mendel Friedman, Soo-Yeun Kim, Sin-Jung Lee, Gyeong-Phil Han, Jae-Sook Han, Kap-Rang Lee, Nobuyuke Kozukue

    • Resumen
    

  • Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract

    Alejandra Regand, H. Douglas Goff

    • Resumen
    

  • Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin

    Alexander Tolkach, Susanne Steinle, Ulrich Kulozik

    • Resumen
    

  • Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch

    Zainal A. Noor Fadzlina, A. A. Karim, Tjoon T. Teng

    • Resumen
    

  • Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose

    Gudrun Olafsdottir, Eric Chanie, Frank Westad, Rósa Jónsdóttir, Claudia R. Thalmann, Sandrine Bazzo, Said Labreche, Pauline Marcq, Frank Lundby, John Erik Haugen

    • Resumen
    

  • Physical Properties of Co-crystalline Sugar and Honey

    A.P.E. Maulny, S. T. Beckett, G. Mackenzie

    • Resumen
    

  • Retaining Green Pigments on Thermally Processed Peels-on Green Pears

    Thao Ngo, Yanyun Zhao

    • Resumen
    

  • Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique

    Lasanthi Jayathunge, Chamara Illeperuma

    • Resumen
    

  • Development of a Model System to Mimic Beef Bone Discoloration

    Cristina Nicolade, Aj Stetzer, E.M. Tucker, F. K. McKeith, M. S. Brewer

    • Resumen
    

  • Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein Oxidation

    Young-Chan Kim, Mira Jun, Woo-Sik Jeong, Shin-Kyo Chung