Journal of food science

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  Año 2004, Vol. 69, Número 9

  • Symposium 2 Part 2: Food Production for a Growing World Population

    L.F. Bergström

    

  • Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages

    M. Cerdeira, R.J. Candal, M. L. Herrera

    

  • Wine is Bactericidal to Foodborne Pathogens

    T. Møretrø, M. A. Daeschel

    

  • Characterization of Phaffia rhodozyma 3A 4–8 Generated by Low-dose γ-irradiation

    S. H. Lee, N. K. Sun, J.W. Jang, G.H. An, M. Won, K. B. Song

    

  • Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture Method

    S.-W. Oh, J. H. Shin, M. S. Rhee, M. Costello, D.-H. Kang

    

  • Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe

    M.P. Palekar, E. Cabrera-Diaz, A. Kalbasi-Ashtari, Joseph E. Maxim, R. K. Miller, L. Cisneros-Zevallos, A. Castillo

    

  • Shelf-Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma Irradiation

    B.B. Mishra, S. Gautam, A. Sharma

    

  • Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels

    E. A. Gwartney, D.K. Larick, E. A. Foegeding

    

  • How Diet and Health Labels Influence Taste and Satiation

    B. Wansink, K. van Ittersum, J.E. Painter

    

  • Chlorophyll-bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition

    T. Bohn, T. Walczyk, S. Leisibach, R.F. Hurrell

    

  • Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products

    G. Skrede, V. Bryhn Larsen, K. Aaby, A. Skivik Jørgensen, S. Birkeland

    

  • Apple Phenolics Protect in Vitro Oxidative Stress-induced Neuronal Cell Death

    H. J. Heo, D.O. Kim, S.J. Choi, D. H. Shin, C.Y. Lee

    

  • Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency Relief

    L.K. Brisske, S.Y. Lee, B.P. Klein, K. R. Cadwallader

    

  • Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored ‘Fuji’ Apples by Multivariate Analysis

    Gemma Echeverría Cortada, Isabel Lara Ayala, T. Fuentes, M. Luisa López Fructuoso, Jordi Graell i Sarlé, Jaume Puy Llorens

    

  • Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

    C.D. Goerlitz, J. F. Delwiche

    

  • Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce

    M.C. Fidler, A. Krzystek, T. Walczyk, R.F. Hurrell

    

  • Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch Program

    X. Fan, B. A. Niemira, K.T. Rajkowski, J. Phillips, C. H. Sommers

    

  • Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)

    U. Kidmose, S. L. Hansen, L. P. Christensen, M. Edelenbos, E. Larsen, R. Nørbæk

    

  • Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

    D.-O. Kim, O.I. Padilla-Zakour

    

  • Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival Analysis

    Adriana Gámbaro, S. Fiszman, A. Giménez, P. Varela, A. Salvador

    

  • Preference Mapping of Commercial Chocolate Milks

    J.L. Thompson, M. A. Drake, K. Lopetcharat, M.D. Yates

    

  • Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage

    T. Okada, H. Ushio, T. Ohshima

    

  • Temperature Profiles within a Double-pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing

    M. Uzzan, K.M. Leinen, Theodore P. Labuza

    

  • Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous Matrices

    C.H. Hsu, Y.F. Chu, S. Argin-Soysal, T.S. Hahm, Y. M. Lo

    

  • Physical and Mechanical Properties of High-amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer

    G.F. Mehyar, J. H. Han

    

  • Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum-Steam-Vacuum Technology

    L. Huang

    

  • Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures

    S. Carbonell, M.J. Hey, J. R. Mitchell, C. J. Roberts, J. Hipkiss, J. Vercauteren

    

  • Application of Image Analysis for Classification of Ripening Bananas

    F. Mendoza, J. M. Aguilera

    

  • Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization

    I. Foubert, P.A. Vanrolleghem, O. Thas, K. Dewettinck

    

  • Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams

    A. Sarkar, R.P. Singh