Journal of food science

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  Año 2006, Vol. 71, Número 1

  • Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality

    Sibel Damar, M. O. Balaban

    • Resumen
    

  • Sensitive Monoclonal Antibody-based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products

    Lihua Liu, Fur-Chi Chen, Jodee L Dorsey, Yun-Hwa P. Hsieh

    • Resumen
    

  • Development of a 1-Methylcyclopropene (1-MCP) Sachet Release System

    Younsuk S. Lee, Randy Beaudry, Jai N. Kim, Bruce Harte

    • Resumen
    

  • Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing

    D. N. Sila, Chantal Smout, Franklin Elliot, Ann Van Loey, Marc Hendrickx

    

  • Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro Region

    Carla Oliveira, Antonina Barbosa, A. C. S. Ferreira, Joaquim Guerra, Paula Guedes de Pinho

    • Resumen
    

  • Effect of Cheese pH and Temperature on Serum Phase Characteristics of Cream Cheese During Storage

    Mirna L. Gigante, Montserrat Almena Aliste, P. S. Kindstedt

    • Resumen
    

  • Fecal Microbiota Changes with the Consumption of Follow-up Formulas Containing Bifidobacterium spp. and/or Galactooligosaccharides by Rats and a Follow-up Infant Formula Containing Bifidobacterium spp. by Human Infants

    Darío Pérez-Conesa, Ginés López Martínez, Gaspar Francisco Ros Berruezo, Pedro Abellán, Ralf Hartemink

    • Resumen
    

  • Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation

    José M. Armelim, Solange G. Canniatti-Brazaca, Marta H.E. Spoto, Valter Arthur, Sônia Maria de Stefano Piedade

    • Resumen
    

  • Deliquescence Lowering in Food Ingredient Mixtures

    Adnan K. Salameh, Lisa J. Mauer, Lynne S. Taylor

    • Resumen
    

  • Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

    Saumya Dwivedi, Mihir N. Vasavada, Daren Cornforth

    • Resumen
    

  • Absorption-enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive Rats

    Wen-Ching Ko, Mei-Li Cheng, Kuo-Chiang Hsu, Jyh-Sheng Hwang

    • Resumen
    

  • Utilizing Acidic Sprays for Eliminating Salmonella enterica on Raw Almonds

    Steven Pao, Aref Kalantari, Guangwei Huang

    • Resumen
    

  • Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) Fillet

    Mengshi Lin, Mojgan Mousavi, Murad Al-Holy, A. G. Cavinato, Barbara A. Rasco

    • Resumen
    

  • Changes in Radical-scavenging Activity and Components of Mulberry Fruit During Maturation

    Tomoyuki Oki, Mio Kobayashi, Taeko Nakamura, Akiko Okuyama, Mami Masuda, Hideki Shiratsuchi, Ikuo Suda

    • Resumen
    

  • Stability of Lactobacillus reuteri in Different Types of Microcapsules

    Parthiban Muthukumarasamy, Paula Allan-Wojtas, Richard A. Holley

    • Resumen
    

  • Pectinesterase Activity and Proximate Analyses of Sea Buckthorn Juices

    Judith E. Harrison, Thomas H. J. Beveridge

    • Resumen
    

  • Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

    Guadalupe Latapi And, Diane Barrett

    • Resumen
    

  • Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

    Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede, Erik Slinde

    • Resumen
    

  • Influence of Pre-drying treatments on Quality and Safety of Sun-dried Tomatoes. Part II. Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metbisulfite, or Salt

    Guadalupe Latapi And, Diane Barrett

    • Resumen
    

  • Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt

    Jiancai Li And, Mingruo Guo

    • Resumen
    

  • Absence of Effect after Introducing Bacillus thuringiensis Gene on Nutritional Composition in Cottonseed

    Maozhi Tang, Kunlun Huang, Xin Li Ke Zhou, Xiaoyun He, Yunbo Luo

    • Resumen
    

  • Seasonal Expression of 2 Types of Myosin with Different Thermostability in Silver Carp Muscle (Hypophthalmichthys molitrix)

    Chunhong Yuan, Masaki Kaneniwa, X. Wang, S. Chen, Y. Cheng, Y. Qu, Y. Fukuda, Kunihiko Konno

    • Resumen
    

  • Rose Petal Tea as an Antioxidant-rich Beverage: Cultivar Effects

    Yakov Vinokur, Victor Rodov, Natalie Reznick, Genady Goldman, Batia Horev, Nakdimon Umiel, Haya Friedman

    • Resumen
    

  • Determination of Anabolic Steroid Residues (Medroxyprogesterone Acetate) in Pork by ELISA and Comparison with Liquid Chromatography Tandem Mass Spectrometry

    Peng Chifang, Xu Chuanlai, Jin Zhengyu, Chu Xiaogang, Wang Liying

    • Resumen
    

  • Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

    Luis Alberto Martínez Luna, Irene Cilla Simón, J. A. Beltrán, Pedro Roncalés

    • Resumen
    

  • Polyphenol Oxidase from Apple (Malus domestica Borkh. cv Bramley's Seedling): Purification Strategies and Characterization

    Deirdre M. Ni Eidhin, Eileen Murphy, David O'Beirne

    • Resumen
    

  • Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis Approach

    Masahiro Chida, Keiko Yamashita, Yuri Izumiya, Kokichi Watanabe, Hirotoshi Tamura

    • Resumen
    

  • Browning Inhibition in Fresh-cut‘Fuji’Apple Slices by Natural Antibrowning Agents

    María Alejandra Rojas-Graü, Angel Sobrino López, María Tapia, Olga Martín Belloso

    • Resumen
    

  • Effects of Solvent, Temperature, Time, Solvent-to-Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in Soybean

    Enzo Giannoccaro, Ya-Jane Wang, Pengyin Chen

    

  • Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked Goods

    Dan W. Ferreira, David B. Haytowitz, Michele A. Tassinari, James W. Peterson, Sarah L. Booth

    • Resumen