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There are 25312 results for: content related to: Antimicrobial Effects of Vapor Phase Thymol, Modified Atmosphere, and Their Combination against Salmonella spp. on Raw Shrimp

  1. Halotolerance and Survival Kinetics of Lactic Acid Bacteria Isolated from Jalapeño Pepper (Capsicum annuum L.) Fermentation

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: M1545–M1553, Génesis Karendash González-Quijano, Lidia Dorantes-Alvarez, Humberto Hernández-Sánchez, María Eugenia Jaramillo-Flores, María de Jesús Perea-Flores, Arturo Vera-Ponce de León and César Hernández-Rodríguez

    Article first published online : 17 JUL 2014, DOI: 10.1111/1750-3841.12498

  2. Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: E540–E545, Valquíria Ros-Polski, Flávio L. Schmidt, Alfredo A. Vitali, Antonio Marsaioli Jr. and Vijaya G.S. Raghavan

    Article first published online : 5 MAR 2014, DOI: 10.1111/1750-3841.12398

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    Crystallization in Lactose Refining—A Review

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: R257–R272, Shin Yee Wong and Richard W. Hartel

    Article first published online : 12 FEB 2014, DOI: 10.1111/1750-3841.12349

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    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

    Article first published online : 16 MAY 2014, DOI: 10.1111/1750-3841.12460

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    Considerations on the Aquaculture Development and on the Use of Veterinary Drugs: Special Issue for Fluoroquinolones—A Review

    Journal of Food Science

    Volume 78, Issue 9, September 2013, Pages: R1321–R1333, Silvia Pilco Quesada, Jonas Augusto Rizzato Paschoal and Felix Guillermo Reyes Reyes

    Article first published online : 1 AUG 2013, DOI: 10.1111/1750-3841.12222

  6. Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: E1721–E1734, Pitiya Kamonpatana, Hussein M. H. Mohamed, Mykola Shynkaryk, Brian Heskitt, Ahmed E. Yousef and Sudhir K. Sastry

    Article first published online : 19 NOV 2013, DOI: 10.1111/1750-3841.12287

  7. The flood recovery gap: a real-time study of local recovery following the floods of June 2007 in Hull, North East England

    Journal of Flood Risk Management

    W. Medd, H. Deeming, G. Walker, R. Whittle, M. Mort, C. Twigger-Ross, M. Walker, N. Watson and E. Kashefi

    Article first published online : 24 MAR 2014, DOI: 10.1111/jfr3.12098

  8. Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E206–E221, Ayse Karadag, Beraat Özçelik, Martin Sramek, Monika Gibis, Reinhard Kohlus and Jochen Weiss

    Article first published online : 16 JAN 2013, DOI: 10.1111/1750-3841.12023

  9. Analysis of Raw Milk Quality at Reception and During Cold Storage: Combined Effects of Somatic Cell Counts and Psychrotrophic Bacteria on Lipolysis

    Journal of Food Science

    Volume 78, Issue 9, September 2013, Pages: M1405–M1411, Ahmed Gargouri, Houda Hamed and Abdelfettah ElFeki

    Article first published online : 5 AUG 2013, DOI: 10.1111/1750-3841.12188

  10. Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven—Model Development, Validation, and Sensitivity Analysis

    Journal of Food Science

    Jiajia Chen, Krishnamoorthy Pitchai, Sohan Birla, Mehrdad Negahban, David Jones and Jeyamkondan Subbiah

    Article first published online : 15 SEP 2014, DOI: 10.1111/1750-3841.12636

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    Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: C8–C18, Bhaskar A. Janve, Wade Yang, Maurice R. Marshall, José I. Reyes-De-Corcuera and Taha M. Rababah

    Article first published online : 24 JAN 2014, DOI: 10.1111/1750-3841.12317

  12. Close cooperation between science, management and industry benefits sustainable exploitation of the Falkland Islands squid fisheriesa

    Journal of Fish Biology

    Volume 83, Issue 4, October 2013, Pages: 905–920, A. Arkhipkin, J. Barton, S. Wallace and A. Winter

    Article first published online : 12 JUN 2013, DOI: 10.1111/jfb.12098

  13. 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

    Article first published online : 12 MAR 2014, DOI: 10.1111/1750-3841.12400

  14. Effect of Sequestering Intrinsic Iron on the Electron Paramagnetic Resonance Signals in Powdered Soy Proteins

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: C660–C666, William L. Boatright and M. Shah Jahan

    Article first published online : 2 APR 2013, DOI: 10.1111/1750-3841.12114

  15. Effect of Citrate Ions on the Softening of Root Crops Prepared with Freeze-thaw Impregnation of Macerating Enzymes

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: E333–E341, Sayaka Nakatsu, Mitsuya Shimoda, Kenya Shibata, Ryo Kajihara, Masako Ishihara and Koji Sakamoto

    Article first published online : 23 JAN 2014, DOI: 10.1111/1750-3841.12358

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Article first published online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  17. Solid Lipid Dispersions: Potential Delivery System for Functional Ingredients in Foods

    Journal of Food Science

    Volume 78, Issue 7, July 2013, Pages: E1000–E1008, Aboagyewa Asumadu-Mensah, Kevin W. Smith and Henelyta S. Ribeiro

    Article first published online : 18 JUL 2013, DOI: 10.1111/1750-3841.12162

  18. Physiological Factors Influencing Toughness in Cooked Saddletail Snapper (Lutjanus malabaricus)

    Journal of Food Science

    Andrew John Forrest, Paul Exley, John Mayze, Carl Paulo, David Williams, Anita Sikes and Susan Elizabeth Poole

    Article first published online : 27 AUG 2014, DOI: 10.1111/1750-3841.12586

  19. Preparation of Thermally Stable Microcapsules with a Chitosan–Silica Hybrid

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: E1713–E1721, Hong-Yi Kang and Hui-Huang Chen

    Article first published online : 14 AUG 2014, DOI: 10.1111/1750-3841.12544

  20. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Article first published online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481