Journal of food science

• 

  Año 2004, Vol. 69, Número 4

  • Comparative study of thermal inactivation of "Escherichia coli" O157:H7, "Salmonella", and "Listeria monocytogenes" in Ground Pork

    R. Y. Murphy, B. L. Beard, E. M. Martin, L. K. Duncan, J. A. Marcy

    págs. 97-101

    

  • Antimicrobial activity and synergistic effect of cinnamon with sodium benzoate or potassium sorbate in controlling "Escherichia coli" O157:H7 in apple juice

    E. Ceylan, Daniel Y. C. Fung, J. R. Sabah

    págs. 102-106

    

  • Releaxe of nisin from methylcellulose-hydroxypropyl methylcellulose film formed on low-density polyethylene film

    J. L. Grower, K. Cooksey, K. Getty

    págs. 107-111

    

  • Process Lethality prediction for "Escherichia coli" O157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization

    R. Y. Murphy, M. A. Davidson, J. A. Marcy

    págs. 112-116

    

  • Fluid flow and heat transfer in air jet impingement in food processing

    A. Sarkar, Nitin Nitin, M. V. Karwe, R.P. Singh

    págs. 113-122

    

  • Emerging food technology and world health

    Barbara O. Schneeman

    págs. 123-126

    

  • One world for all: international harmonization of food regulations. Codex alimentarius and the treatment of foods derived from biotechnology as a case study

    Mark Mansour

    págs. 127-129

    

  • Method Development for assessing the complete process of crumbling cheese using hand evaluation

    S. Sandra, M. A. Stanford, M. R. McDaniel, L. Meunier Goddik

    págs. 127-130

    

  • Integrated food systems for food security in a changing world environment: SY 5-1: integrated food systems and the urbanization of Asia and Africa

    Joseph H. Hulse

    págs. 130-132

    

  • Application of multivariate adaptive regresssion splines (MARS) to the preference mapping of cheese sticks

    R. Xiong, Jean François Meullenet

    págs. 131-139

    

  • SY 5-3: Nestlé's efforts towards sustainable agriculture and SAI, the sustainable agriculture initiative of the International Food Industry

    Hans Jöhr

    págs. 133-135

    

  • Biotechnology in creating safe and wholesome foods: molecular approaches to engineer stress tolerance in plants

    Gabriel Iturriaga

    págs. 136-138

    

  • Physicochemical properties of 7S and 11S protein mixtures coagulated by Glucono-d-lactone

    S. L. Tay, C. O. Perera

    págs. 139-143

    

  • Novel browning inhibitor formulation for fresh-cut apples

    V. Pilizota, G. M. Sapers

    págs. 140-143

    

  • Sensory preference and discrimination of wild-caught and cultured yellow perch ("Perca flavescens")

    J. F. Delwiche, R. E. Liggett

    págs. 144-147

    

  • Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod ("Gadus morhua") fillets

    K. A. Thorarinsdottir, G. Gudmundsdottir, S. Arason, G. Thorkelsson, K. Kristbergsson

    págs. 144-152

    

  • Metabolic behavior and quality changes of whole and fresh processed melon

    Encarnación Aguayo Giménez, Víctor Escalona, Francisco Artés Calero

    págs. 148-155

    

  • The use of high-pressure processing in the production of queso fresco cheese

    S. Sandra, M. A. Stanford, L. Meunier Goddik

    págs. 153-158

    

  • Measurement of human brain activity evoked by stimulation of beer bitterness using magnetoencephalography

    H. Kaneda, N. Goto, T. Kobayakawa, M. Takashio, S. Saito

    págs. 156-160

    

  • Comparison study of laboratory and pilot plant methods for Asian salted noodle processing

    G. Guo, D. R. Shelton, D. S. Jackson, A. M. Parkhurst

    págs. 159-163

    

  • Quality of shredded, packaged carrots as affected by different washing treatments

    R. G. Klaiber, S. Baur, L. Magel, W. P. Hammes, Reinhold Carle

    págs. 161-166

    

  • Optimization of incorporation of low-molecular-weight Cryoprotectants into intact fish muscle

    L. M. Goeller, P. M. Amato, B. E. Farkas, D. P. Green, T. C. Lanier, C. S. Kong

    págs. 164-171

    

  • Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour

    J. L. Greene, A. C. Bovell-Benjamin

    págs. 167-173

    

  • Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas

    L. M. Pereira, A. C. C. Rodrigues, C. I. G. L. Sarantópoulos, V. C. A. Junqueira, R. L. Cunha, M. D. Hubinger

    págs. 172-177

    

  • Optimizing beef chuck flavor and texture through cookery methods

    K. Adhikari, M. P. Keene, Hildegarde Heymann, C. L. Lorenzen

    págs. 174-180

    

  • Stress relaxation test for monitoring post mortem textural changes of ice-stored cod ("Gadus morhua" L.)

    A. M. Herrero, K. Heia, M. Careche

    págs. 178-182

    

  • Utilization of dried apple pomace as a press aid to improve the quality of strawberry, raspberry, and blueberry juices

    J. S. Roberts, T. S. Gentry, A. W. Bates

    págs. 181-190

    

  • Modeling of the cod desalting operation

    José Manuel Barat Baviera, S. Rodríguez-Barona, A. Andrés, J. B. Ibáñez

    págs. 183-189

    

  • Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods

    S. Zhu, A. Le Bail, H.S. Ramaswamy, N. Chapleau

    págs. 190-197

    

  • Food flavors: ethnic and international taste preferences. Current trends in the foodservice sector in the Indian subcontinent

    Minni Jaitly

    págs. 191-192