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There are 11343 results for: content related to: Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions

  1. 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

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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

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

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    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

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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

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

  6. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1713–C1724, Byung Hee Kim and Casimir C. Akoh

    Version of Record online : 17 JUL 2015, DOI: 10.1111/1750-3841.12953

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    Engineering Digestion: Multiscale Processes of Food Digestion

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: R534–R543, Gail M. Bornhorst, Ourania Gouseti, Martin S.J. Wickham and Serafim Bakalis

    Version of Record online : 22 JAN 2016, DOI: 10.1111/1750-3841.13216

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    Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: R377–R386, Farid Menaa, Abder Menaa, Jacques Tréton and Bouzid Menaa

    Version of Record online : 4 MAR 2013, DOI: 10.1111/1750-3841.12055

  9. Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1939–C1949, Ghadeer F. Mehyar, Khalid M. Al-Isamil, Hana'a M. Al-Ghizzawi and Richard A. Holley

    Version of Record online : 15 SEP 2014, DOI: 10.1111/1750-3841.12652

  10. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1735–E1745, J. Shanthilal and Suvendu Bhattacharya

    Version of Record online : 6 AUG 2015, DOI: 10.1111/1750-3841.12941

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    Mycotoxins in Bovine Milk and Dairy Products: A Review

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: R544–R552, Tania Aparecida Becker-Algeri, Denise Castagnaro, Kennidy de Bortoli, Camila de Souza, Deisy Alessandra Drunkler and Eliana Badiale-Furlong

    Version of Record online : 22 JAN 2016, DOI: 10.1111/1750-3841.13204

  12. Advances in Mycotoxin Research: Public Health Perspectives

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: T2970–T2983, Hyun Jung Lee and Dojin Ryu

    Version of Record online : 13 NOV 2015, DOI: 10.1111/1750-3841.13156

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    A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: R1477–R1490, Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12534

  14. Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E867–E880, Helen S. Joyner (Melito), Chris W. Pernell and Christopher R. Daubert

    Version of Record online : 24 APR 2014, DOI: 10.1111/1750-3841.12439

  15. Toward a Philosophy and Theory of Volumetric Nonthermal Processing

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1431–E1446, Sudhir K. Sastry

    Version of Record online : 5 MAY 2016, DOI: 10.1111/1750-3841.13324

  16. 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

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  18. 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

  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. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: N1602–N1611, David Julian McClements

    Version of Record online : 12 JUN 2015, DOI: 10.1111/1750-3841.12919