Journal of food science

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  Año 2006, Vol. 71, Número 2

  • Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers

    Kyung Mi Yoo, In Kyeong Hwang, Geun-Eog Ji, BoKyung Moon

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  • Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators

    Gudrun Olafsdottir, H.L. Lauzon, Emilíaa Martinsdóttir, Jörg Oehlenschläger, Kristberg Kristbergsson

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  • Inactivation of Escherichia coli with Power Ultrasound in Apple Cider

    Edgar Ugarte-Romero, Hao Feng, E. M. Martin, K. R. Cadwallader, Scott J. Robinson

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  • Evaluation of the Antioxidant Properties of the Brazilian Cerrado Fruit Annona crassiflora (Araticum)

    Roberta Roesler, Luciana G. Malta, Luciana C. Carrasco, Gláucia Maria Pastore

    

  • Mechanical and Thermal Characteristics of Pea Starch Films Plasticized with Monosaccharides and Polyols

    Yachuan Zhang, J. H. Han

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  • Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks

    Zbigniew Pietrasik, J. S. Dhanda, Phyllis J. Shand, R.B. Pegg

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  • Frozen Wild Blueberry-Tofu-Soymilk Desserts

    Mary Ellen Camire, M. P. Dougherty, Yean-Hoong Teh

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  • Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast Fillets

    B. T. Rotabakk, Sveinung Birkeland, Willy K. Jeksrud, Morten Sivertsvik

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  • Multiple Comparison Procedures for Analysis of Ranked Data

    Zeke T. Christensen, L. V. Ogden, Michael L. Dunn, Dennis L. Eggett

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  • Induction of Quinone Reductase, The Phase 2 Anticarcinogenic Marker Enzyme, in Hepa1c1c7 Cells by Radish Sprouts, Raphanus sativus L.

    Syng-Ook Lee, In-Seon Lee

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  • Effects of Low-dose Electron Beam Irradiation on Respiration, Microbiology, Texture, Color, and Sensory Characteristics of Fresh-cut Cantaloupe Stored in Modified-atmosphere Packages

    B. B. Boynton, B. A. Welt, Charles A. Sims, M. O. Balaban, Jeffrey K. Brecht, M. R. Marshall

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  • Characterization of the Fermented Milk “Laban” with Sensory Analysis and Instrumental Measurements

    I. Gisele Chammas, Rachad Saliba, Catherine Béal

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  • Hydroxypropyl-Distarch Phosphate from Potato Starch Increases Fecal Output, but Does Not Reduce Zinc, Iron, Calcium, and Magnesium Absorption in Rats

    Kiyoshi Ebihara, Yuka Nakai, Taro Kishida

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  • Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. ‘Rojo Brillante’

    Alejandra Salvador Pérez, Lucía Arnal Navarro, José Miguel Carot, Catarina P. Carvalho, José Manuel Jabaloyes Vivas

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  • Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts

    Pedro Guillén Ríos, Francisco Burló Carbonell, Francisco Martínez Sánchez, Ángel Antonio Carbonell Barrachina

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  • Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification

    Rita Wegmüller, M. B. Zimmermann, Viviane G. Bühr, Erich J. Windhab, Richard F. Hurrell

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  • Ascorbic Acid Retention, Microbial Growth, and Sensory Acceptability of Lettuce Leaves Subjected to Mild Heat Shocks

    Maríaa del R. Moreira, A.G. Ponce, C. del Valle, S.I. Roura

    • Resumen