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There are 13615 results for: content related to: Effect of Immobilization and Salt Concentration on the Growth Dynamics of Escherichia coli K12 and Salmonella Typhimurium

  1. Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 698–705, Maria de Morais Lima, Lucia Cesar Carneiro, Daniela Bianchini, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Carlos Prentice and Angelita da Silveira Moreira

    Version of Record online : 20 FEB 2017, DOI: 10.1111/1750-3841.13653

  2. Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C522–C531, Gina Villamonte, Vanessa Jury, Stéphanie Jung and Marie de Lamballerie

    Version of Record online : 5 FEB 2015, DOI: 10.1111/1750-3841.12789

  3. Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo

    Journal of Food Science

    Volume 83, Issue 2, February 2018, Pages: 565–573, Lingying Luo, Yun Bai and Guanghong Zhou

    Version of Record online : 16 JAN 2018, DOI: 10.1111/1750-3841.14000

  4. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2085–2093, Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci and Pablo Daniel Ribotta

    Version of Record online : 10 AUG 2017, DOI: 10.1111/1750-3841.13821

  5. Polysaccharides as Alternative Moisture Retention Agents for Shrimp

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: S728–S735, Michael J. Torti, Charles A. Sims, Charles M. Adams and Paul J. Sarnoski

    Version of Record online : 5 FEB 2016, DOI: 10.1111/1750-3841.13242

  6. Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: E1965–E1973, Maxine J. Roman, Eric A. Decker and Julie M. Goddard

    Version of Record online : 28 JUL 2015, DOI: 10.1111/1750-3841.12972

  7. Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M675–M684, Mohamed K. Morsy, Hassan H. Khalaf, Ashraf M. Sharoba, Hassan H. El-Tanahi and Catherine N. Cutter

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12400

  8. Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2142–2150, Cuina Wang, Huajie Zheng, Tingting Liu, Dawei Wang and Mingruo Guo

    Version of Record online : 10 AUG 2017, DOI: 10.1111/1750-3841.13823

  9. You have free access to this content
    Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: R1077–R1090, Ladan Aminlari, Marjan Mohammadi Hashemi and Mahmoud Aminlari

    Version of Record online : 16 MAY 2014, DOI: 10.1111/1750-3841.12460

  10. Influence of Xanthan–Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: E1498–E1505, Setareh Ghorban Shiroodi, Barbara A. Rasco and Y. Martin Lo

    Version of Record online : 25 MAY 2015, DOI: 10.1111/1750-3841.12915

  11. Effect of Soybean Lecithin on Iron-Catalyzed or Chlorophyll-Photosensitized Oxidation of Canola Oil Emulsion

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: C2203–C2208, Jeesu Choe, Boyoung Oh and Eunok Choe

    Version of Record online : 13 OCT 2014, DOI: 10.1111/1750-3841.12683

  12. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging

    Journal of Food Science

    Volume 83, Issue 2, February 2018, Pages: 318–325, Yesim Ozogul, Mustafa Durmus, Esmeray Kuley Boga, Yılmaz Uçar and Fatih Ozogul

    Version of Record online : 16 JAN 2018, DOI: 10.1111/1750-3841.14026

  13. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 659–669, Thais C. Brito-Oliveira, Camila V. Molina, Flávia M. Netto and Samantha C. Pinho

    Version of Record online : 9 FEB 2017, DOI: 10.1111/1750-3841.13642

  14. Designing a Clean Label Sponge Cake with Reduced Fat Content

    Journal of Food Science

    Volume 81, Issue 10, October 2016, Pages: C2352–C2359, Cristina Eslava-Zomeño, Amparo Quiles and Isabel Hernando

    Version of Record online : 26 SEP 2016, DOI: 10.1111/1750-3841.13446

  15. You have free access to this content
    State of the Art in Gluten-Free Research

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: R1067–R1076, Norah O'Shea, Elke Arendt and Eimear Gallagher

    Version of Record online : 1 MAY 2014, DOI: 10.1111/1750-3841.12479

  16. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: N1893–N1902, Zhengshan Wang, Sha Zhang and Bongkosh Vardhanabhuti

    Version of Record online : 29 JUN 2015, DOI: 10.1111/1750-3841.12940

  17. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  18. Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

    Journal of Food Science

    Maya M. Warren and Richard W. Hartel

    Version of Record online : 1 FEB 2018, DOI: 10.1111/1750-3841.13983

  19. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  20. Effect of β-Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2470–E2479, Abdelmagid Hamed, Sanaa Ragaee and El-Sayed M. Abdel-Aal

    Version of Record online : 17 NOV 2014, DOI: 10.1111/1750-3841.12702