Journal of food science

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  Año 2004, Vol. 69, Número 8

  • Purification of Polyphenoloxidase from the Purple-fleshed Potato (Solanum tuberosum Jasim) and its Secondary Structure

    J. Jang, K. B. Song

    

  • Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor

    Y. Lu, T. Ohshima, H. Ushio

    

  • Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs

    G C Ouattara, I J Jeon, R A Hart-Thakur, K A Schmidt

    

  • Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy

    M. Uddin, Emiko Okazaki

    

  • Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments

    T.-L. Chen, B. H. Ingham, S. C. Ingham

    

  • Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

    O. Esturk, J. W. Park, S. Thawornchinsombut

    

  • Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω-3 Polyunsaturated Fatty Acids

    Torstein Skåra, M. Sivertsvik, S. Birkeland

    

  • Treatment of Grape Juice by Osmotic Evaporation

    Andrea Versari, R. Ferrarini, Giovanni B. Tornielli, Giuseppina Paola Parpinello, C. Gostoli, E. Celotti

    

  • Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon—Real-time PCR Technology

    Samantha Hu Liming, Y. Zhang, J. Meng, A.A. Bhagwat

    

  • A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment

    J.G. LeBlanc, M. S. Garro, Graciela Savoy de Giori, G. F. de Valdez

    

  • Fish Allergy: Fish and Products Thereof

    S.L. Taylor, J.L. Kabourek, S. L. Hefle

    

  • Effect of Volatiles and their Concentration on Perception of Tomato Descriptors

    E. A. Baldwin, K. L. Goodner, A. Plotto, K. Pritchett, M. Einstein

    

  • Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce

    S.-Y. Jeong, S.-J. Chung, D.-S. Suh, B.-C. Suh, K.O. Kim

    

  • Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage

    M. A. Lloyd, J. Zou, L. V. Ogden, O.A. Pike

    

  • Characterization of Pasteurized Fluid Milk Shelf-life Attributes

    H.I. Fromm, K. J. Boor

    

  • Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films

    S. Park, M. A. Daeschel, Y. Zhao

    

  • Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation

    S.D. Johanningsmeier, H. P. Fleming, R Breidt

    

  • Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses

    G.A. Evrendilek, S. Q. Li, W.R. Dantzer, Q. H. Zhang

    

  • Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems

    A.J. Martinez-Rodriguez, R. Gonzalez, Alfonso V. Carrascosa

    

  • The Compounds Contributing to the Greenness of Green Tea

    F. Wang, S. Park, J. Chung, J.-H. Bai, K. Park

    

  • Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties

    S.H. Chae, J. T. Keeton, S. Smith

    

  • Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures

    S. Calligaris, Lara Manzocco, L.S. Conte, Maria Cristina Nicoli

    

  • Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure

    A.C. Rodriguez, J.W. Larkin, J. Dunn, E. Patazca, N. R. Reddy, M. Alvarez-Medina, R. C. Tetzloff, G.J. Fleischman

    

  • Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate

    Y. K. Luo, D.D. Pan, B.P. Ji

    

  • Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris

    M. A. del Nobile, M. Cannarsi, C. Altieri, M. Sinigaglia, P. Favia, G. Iacoviello, R. D'Agostino

    

  • Water Sorption and Plasticization Behavior of Spray-dried Lactose/Protein Mixtures

    M.K. Haque, Y. H. Roos

    

  • Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)

    A.C.M. Oliveria, S.F. O'Keefe, M. O. Balaban

    

  • Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase

    M.P. Bönisch, S. Lauber, U. Kulozik

    

  • Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying

    C. Granda, R. G. Moreira, S.E. Tichy

    

  • Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder

    J. H. Lee, T. Sun, K.-T. Lee, M. R. Kim