Journal of food science

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  Año 2006, Vol. 71, Número 5

  • Industrial Applications of Selected JFS Articles

    James Giese

    • Resumen
    

  • Food Mycotoxins: An Update

    P. A. Murphy, Suzanne Hendrich, Cindy Landgren, C. M. Bryant

    

  • Means of Delivering Recommended Levels of Long Chain n-3 Polyunsaturated Fatty Acids in Human Diets

    M.L. Garg, L.G. Wood, Harjinder Singh, P.J. Moughan

    • Resumen
    

  • Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

    Janina Kühn, Thérèse Considine, Harjinder Singh

    • Resumen
    

  • Induction of Micronuclei in Human TK6 Lymphoblasts by 2-Dodecylcyclobutanone, a Unique Radiolytic Product of Palmitic Acid

    Christopher H. Sommers

    • Resumen
    

  • Improving Functional Properties of Soy Protein Hydrolysate by Conjugation with Curdlan

    Fan Junfeng, Zhang Yanyan, Tan Szesze, Li Fengjuan, Zhou Manyu, Masayoshi Saito, Eizo Tatusmi, Li Lite

    • Resumen
    

  • Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef

    Mihir N. Vasavada, Saumya Dwivedi, Daren Cornforth

    • Resumen
    

  • Recovery of Components from Shrimp (Xiphopenaeus kroyeri) Processing Waste by Enzymatic Hydrolysis

    Helenice Duarte De Holanda, Flavia Maria Netto

    • Resumen
    

  • Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins

    Hordur G. Kristinsson, Y. Liang

    • Resumen
    

  • Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder

    J. A. Grabowski, V.-D. Truong, C. R. Daubert

    • Resumen
    

  • Structural Studies on Unpackaged Foods during Their Freezing and Storage

    L.A. Campañone, L.A. Roche, Viviana Olga Salvadori, Rodolfo H. Mascheroni

    • Resumen
    

  • A Photon Migration Method for Characterizing Fiber Formation in Meat Analogs

    J. Ranasinghesagara, F. Hsieh, G. Yao

    • Resumen
    

  • Papain-induced Gelation of Soy Glycinin (11S)

    Fang Zhong, Xin Yang, Yue Li, Charles F. Shoemaker

    • Resumen
    

  • Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration

    M.A. Magerramov, A.I. Abdulagatov, N.D. Azizov, I. M. Abdulagatov

    • Resumen
    

  • The Influence of Electron Beam Irradiation on the Effectiveness of Trans-cinnamaldehyde-coated LDPE/Polyamide Films

    J. H. Han, M. E. Castell-Perez, R. G. Moreira

    • Resumen
    

  • Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme

    C. K. Bower, R.J. Avena-Bustillos, C.W. Olsen, T. H. McHugh, P. J. Bechtel

    • Resumen
    

  • Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven

    Tareq M. Osaili, C. L. Griffis, E. M. Martin, Edward E. Gbur, J. A. Marcy

    • Resumen
    

  • High Amylose Cornstarch Decreases Plasma Triacylglycerol Concentration, but not Plasma Cholesterol, in a Dose-Dependent Manner

    Xiong Liu, Taro Kishida, Kiyoshi Ebihara

    • Resumen
    

  • Physiology and Quality Responses of Fresh-cut Broccoli Florets Pretreated with Ethanol Vapor

    Junhua Han, Weiyu Tao, Huakun Hao, Bolin Zhang, Weibo Jiang, Tiangui Niu, Quanhong Li, Tongyi Cai

    • Resumen
    

  • Ingredient Levels Optimization and Nutritional Evaluation of a Low-calorie Blackberry (Rubus irasuensis Liebm.) Jelly

    O. Acosta, F. Víquez, E. Cubero, I. Morales

    • Resumen
    

  • Development of Reduced Beany Flavor Full-fat Soy Paste for Comminuted Meat Products

    Arun K. Das, Anne S. R. Anjaneyulu, Napa Kondaiah

    • Resumen
    

  • Specific Anosmia Observed for β-Ionone, but not for α-Ionone: Significance for Flavor Research

    A. Plotto, K.W. Barnes, K. L. Goodner

    • Resumen
    

  • Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

    H. Larsen, Frank Westad, O. Sorheim, L.H. Nilsen

    • Resumen
    

  • Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon (Oncorhynchus gorbuscha)

    J. Chantarachoti, A.C.M. Oliveria, Brian Himelbloom, Charles A. Crapo, D.G. McLachlan

    • Resumen