Journal of food science

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  Año 2005, Vol. 70, Número 9

  • Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness

    Siobhan C. Maher, Anna M. Mullen, Aidan P. Moloney, Willi Reville, D. Joe Buckley, J.P. Kerry, D.J. Troy

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  • High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate

    Xiaoming Liu, Joseph R. Powers, Barry G. Swanson, Herbert H. Hill, Stephanie Clark

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  • Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise

    Pu-Hsi Tsai, Nean-Been Kan, Su-Chen Ho, Chieh-Chung Liu, Chih-Cheng Lin

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  • Quantitative Detection of Poultry in Cooked Meat Products

    Nikola Djurdjevic, Shyang-Chwen Sheu, Y.-H. P. Hsieh

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  • Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates

    Jianhua Liu, Chitra Vijayakumar, Clifford A. Hall, Mary Hadley, C. Wolf-Hall

    

  • Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation

    Su-Il Park, Indumathi Kodihalli, Yanyun Zhao

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  • Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

    Margaret E. Emrick, M. P. Penfield, Craig D. Bacon, Riette V.L. Van L aack, Clark J. Brekke

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  • Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein

    P.Y. Niizu, Delia B. Rodriguez-Amaya

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  • Consumer and Descriptive Sensory Analysis of Black Walnut Syrup

    Ziad Matta, Edgar Chambers, Gary Naughton

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