Journal of food science

• 

  Año 2006, Vol. 71, Número 4

  • Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

    Nicola J. King (née Turner), Rosemary Whyte

    • Resumen
    

  • Betalain Stability and Degradation—Structural and Chromatic Aspects

    K.M. Herbach, F.C. Stintzing, Reinhold Carle

    • Resumen
    

  • Improving Extraction of Lutein from Egg Yolk Using an Ultrasound-Assisted Solvent Method

    Xiaohua Yue, Zhimin Xu, Witoon Prinyawiwatkul, Joan M. King

    • Resumen
    

  • Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

    Mihir N. Vasavada, D. P. Cornforth

    • Resumen
    

  • Effects of NaCl Concentration on Salting-in and Dilution During Salting-out on Soy Protein Fractionation

    N. A. Deak, P. A. Murphy, L.A. Johnson

    • Resumen
    

  • Physical, Morphological, and Barrier Properties of Edible Casein Films with Wax Applications

    Syed S. Sohail, Baowu Wang, Mohammed A. S. Biswas, Jun-Hyun Oh

    • Resumen
    

  • Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

    Young Seok Oh, Eun Seok Jang, Jin Young Bock, Suk Hoo Yoon, Mun Yhung Jung

    • Resumen
    

  • Effects of Gamma Irradiation on the Biological Activity of Green Tea Byproduct Extracts and a Comparison with Green Tea Leaf Extracts

    Na Young Lee, Cheorun Jo, Sang Hyuk Sohn, Jae Kyung Kim, Myung-Woo Byun

    • Resumen
    

  • Effect of Inoculation Level of Lactobacillus rhamnosus and Yogurt Cultures on Conjugated Linoleic Acid Content and Quality Attributes of Fermented Milk Products

    Sa Xu, T. D. Boylston, Bonita A. Glatz

    • Resumen
    

  • Corona Compared with Triboelectric Charging for Electrostatic Powder Coating

    M.B. Mayr, S. A. Barringer

    • Resumen
    

  • Effect of Calcium Salts on the Properties of Proteins from Oil Sardine (Sardinella longiceps) During Frozen Storage

    Sijo Mathew, V. Prakash

    • Resumen
    

  • Electronic Nose to Detect Strawberry Aroma Changes During Osmotic Dehydration

    S. Buratti, A. Rizzolo, S. Benedetti, D. Torreggiani

    • Resumen
    

  • A Method to Estimate the Hydration and Swelling Properties of Chickpeas (Cicer arietinum L.)

    J. A. Wood, S. Harden

    • Resumen
    

  • The Effect of Protein Particle Size Reduction on the Physical Properties of CO2-Precipitated Casein Films

    K. L. Dangaran, Peter Cooke, P. M. Tomasula

    • Resumen
    

  • Water Vapor Permeability of Mammalian and Fish Gelatin Films

    R.J. Avena-Bustillos, C.W. Olsen, D.A. Olson, B. Chiou, E. Yee, P. J. Bechtel, T. H. McHugh

    • Resumen
    

  • Change of Hygienic Quality and Freshness in Tuna Treated with Electrolyzed Water and Carbon Monoxide Gas during Refrigerated and Frozen Storage

    Yu-Ru Huang, Chyuan-Yuan Shiau, Yen-Con Hung, Deng-Fwu Hwang

    • Resumen
    

  • Decontamination Efficacy of Combined Chlorine Dioxide with Ultrasonication on Apples and Lettuce

    Tung-Shi Huang, Chuanling Xu, Ken Walker, Patricia West, Shuqing Zhang, Jean Weese

    • Resumen
    

  • Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour (Prosopis laevigata)

    Ana Paulina Barba de la Rosa, Juan Teodomiro Frías Hernández, V. Olalde-Portugal, J. González Castañeda

    • Resumen
    

  • Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology

    A. Salvador, P. Varela, S. Fiszman, G. Gómez

    • Resumen
    

  • Quality of Reduced-Fat Frankfurter Modified by Konjac–Starch Mixed Gels

    W.T. Kao, K. W. Lin

    • Resumen
    

  • A Multithreshold Model for Sensory Analysis

    Luis Varona Aguado, Pilar Hernandez

    • Resumen
    

  • Effect of Soybean Meal-based Diets on the Product Quality of Rainbow Trout Fillets

    Natasha D'Souza, D. I. Skonberg, David A. J. Stone, Paul B. Brown

    • Resumen
    

  • Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products

    Terhi A. Pohjanheimo, Mari A. Hakala, Raija L. Tahvonen, Seppo J. Salminen, Heikki Kallio

    • Resumen
    

  • Effect of Plasticizer Concentration and Solvent Types on Shelf-life of Eggs Coated with Chitosan

    Su Hyun Kim, Hong Kyoon No, Soon Dong Kim, Witoon Prinyawiwatkul

    • Resumen
    

  • “Best if Used By …” How Freshness Dating Influences Food Acceptance

    Brian Wansink, Alan O. Wright

    • Resumen
    

  • Synergistic Effects of Flavonoids on Cell Proliferation in Hepa-1c1c7 and LNCaP Cancer Cell Lines

    Jessica K. Campbell, Jennifer L. King, Matt Harmston, Mary Ann Lila, John W. Erdman

    • Resumen
    

  • Front Face Fluorescence Spectroscopy—A Rapid Method to Detect Early Lipid Oxidation in Freeze Stored Minced Turkey Meat

    Annette Veberg, Elisabeth Olsen, Gjermund Vogt, Maria Mielnik, Asgeir Nikolai Nilsen, Jens Petter Wold

    • Resumen
    

  • Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing

    Yuan Liu, Xing-Lian Xu, Gang-feng Ouyang, Guang-Hong Zhou

    • Resumen