Journal of food science

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  Año 2006, Vol. 71, Número 3

  • Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157: H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review

    Corliss A. O'Bryan, Philip G. Crandall, E. M. Martin, C. L. Griffis, M. G. Johnson

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  • Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157: H7 and Listeria monocytogenes on Lettuce

    Hyun-Gyun Yuk, Mee-Young Yoo, Jae-Won Yoon, Kwang-Deog Moon, Douglas L. Marshall, Deog-Hwan Oh

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  • Inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field

    Malek Amiali, Michael O. Ngadi, James P. Smith, Vijaya G.S. Raghavan

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  • The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry

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

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  • Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection

    Shuqing Zhang, Tung-Shi Huang, Roger Bridgman, Jean Weese

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  • Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis

    Lihua Fan, Jun Song, Randolph M. Beaudry, Paul D. Hildebrand

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  • Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)

    Todd M. Wills, C.A. Mireles DeWitt, Halldor Sigfusson, Danielle Bellmer

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  • Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures

    Eduardo Patazca, Tatiana Koutchma, H. S. Ramaswamy

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  • Sulfite Formation in Isolated Soy Proteins

    W. L. Boatright, Qiingxin Lei, Charles J. Stine

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  • Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae

    Ronald A. Sherman, Kerstin Goth, Julie Sherman, Marie Tran, David Ng

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  • Properties of Chitosan Films as a Function of pH and Solvent Type

    Ki Myong Kim, Jeong Hwa Son, Sung-Koo Kim, C. L. Weller, M. A. Hanna

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  • Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil

    Makoto Shiota, Toshiaki Uchida, Taishi Oda, Hiroshi Kawakami

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  • Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD

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

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  • Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle

    Baohua Kong, Xinping Diao, Youling L. Xiong

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  • Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse

    Sergio I. Martínez-Monteagudo, Fabiola Salais-Fierro, J.R. Perez-Carrillo, Aurora Valdez-Fragoso, J. Welti Chanes, Hugo Mújica-Paz

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  • Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets

    Sitima Jittinandana, P. Brett Kenney, S.D. Slider, Joseph A. Hankins

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  • Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing

    Hordur G. Kristinsson, Bergros Ingadottir

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  • Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures

    Lamia L'hocine, Joyce Irene Boye, Yves Arcand

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  • Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose

    Narindra Raharitsifa, D. B. Genovese, Cristina Ratti

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  • Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces

    S. Lee, B.C. Seo, Young-Suk Kim

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  • Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors

    K. L. Dangaran, Jody Renner-Nantz, J. M. Krochta

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  • Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders

    Rhoda Sithole, Mina McDaniel, Lisbeth Meunier Goddik

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  • Thermorheological Characteristics of Soybean Protein Isolate

    Jasim Ahmed, H. S. Ramaswamy, Inteaz Alli

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  • Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model Rats

    Tomohiro Kodera, Noriki Nio

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  • Pasteurization of Beer by a Continuous Dense-phase CO2 System

    Gillian F. Dagan, M. O. Balaban

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  • Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin

    Bin Li, Jinli Peng, Xiao Yie, Bijun Xie

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  • An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

    Charles H. Risner, Melissa J. Kiser, Michael F. Dube

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  • A ≥ 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine

    W. L. Boatright, Guiping Lu

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  • Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) Products

    Tetsuya Akasaki, Takashi Yanagimoto, Kaoru Yamakami, Hirosuke Tomonaga, Soei Sato

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  • Relationships between Odorant Concentration and Aroma Intensity

    V.V. Kamadia, Youngmo Yoon, M. W. Schilling, Douglas L. Marshall

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