Journal of food science

• 

  Año 2004, Vol. 69, Número 6

  • Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuni

    S. S. Reilly, L. Alonso, S. E. Gilliland

    

  • Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157: H7

    Sungsu Park, Sejong Oh, Richard A. Durst

    

  • Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-

    D. W. Schaffner

    

  • Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA

    S. H. Kim, J. B. Eun, T.-Y. Chen, C.-I. Wei, R.A. Clemens, H. An

    

  • Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy Isoflavones

    E. Shimoni

    

  • Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions

    R. Aaraas, I.J. Hernar, A. Vorre, H. Bergslien, B.T. Lunestad, S. Skeie, E. Slinde, S. Mortensen

    

  • Sensory Profiling of Chardonel Wine by Descriptive Analysis

    S. Mirarefi, S.D. Menke, S.Y. Lee

    

  • Sensory Factors Contributing to the Identification of the Animal Species of Meat

    M. Matsuishi, M. Igeta, S. Takeda, A. Okitani

    

  • Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments

    M.T. Nuñez de Gonzalez, J.T. Keeton, L.J. Ringer

    

  • Optimization of Cheddar Cheese Taste in Model Cheese Systems

    C.-B. Yang, Z. Vickers

    

  • Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes

    N. K. Rastogi, K.S.M.S. Raghavarao

    

  • Classification of Potato Chips Using Pattern Recognition

    F. P Edreschi, D. Mery, F. Mendoza, J. M. Aguilera

    

  • Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible Films

    K. Coughlan, N. B. Shaw, J.F. Kerry, J.P. Kerry

    

  • Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk Powder

    W. Krasaekoopt, B. R. Bhandari, H. Deeth

    

  • Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple

    R. Yoruk, S. Yoruk, M. O. Balaban, M. R. Marshall

    

  • Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance Imaging

    L. Marciani, M. Wickham, B.P. Hills, A. J. Wright, D. Bush, R. Faulks, A. Fillery-travis, R.C. Spiller, P. A. Gowl

    

  • Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto-hexose through the Maillard Reaction

    Y. Sun, S. Hayakawa, K. Izumori

    

  • Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma Quality

    S. Cros, B. L Ignot, C. Razafintsalama, P. Jaouen, P. B Ourseau

    

  • Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic Saccharides

    K. Takahashi, Y. Myojo, T. Yoshida, K. Yoshimura, M. Hattori

    

  • Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot Chips

    A. Sulaeman, D.W. Giraud, L. Keeler, S.L. Taylor, J.A. Driskell

    

  • An Analytical Method for Soy Saponins by HPLC/ELSD

    J. Lin, C. Wang

    

  • The Influence of (1→3) (1→4)-β-D-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads

    L. J. Symons, C. S. Brennan

    

  • Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during Storage

    O. Lamikanra, M.A. Watson

    

  • Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation

    J.M. James, C.A. Mireles DeWitt

    

  • Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active Components

    V. Sorrenti, C. Di Giacomo, A. Russo, R. Acquaviva, M.L. Barcellona, A. Vanella

    

  • Sources and Mechanisms of Carbon Monoxide Production by Irradiation

    E. J. Lee, D. U. Ahn

    

  • Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) Preparations

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