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There are 1842 results for: content related to: Enhancement of Prodigiosin Production by Serratia marcescens TKU011 and Its Insecticidal Activity Relative to Food Colorants

  1. You have free access to this content
    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

  2. You have free access to this content
    Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1105–R1115, Kelsey N. Ryan, Qixin Zhong and Edward A. Foegeding

    Article first published online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207

  3. Preparation and Molecular Characterization of Chitosans Obtained from Shrimp (Litopenaeus vannamei) Shells

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: E1722–E1731, F. Fernández-Martín, M. Arancibia, E. López-Caballero, C. Gómez-Guillén, P. Montero and M. Fernández-García

    Article first published online : 25 AUG 2014, DOI: 10.1111/1750-3841.12572

  4. Carotenoids Concentration of Gac (Momordica cochinchinensis Spreng.) Fruit Oil Using Cross-Flow Filtration Technology

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2222–E2231, Huỳnh Cang Mai, Vinh Truong and Frédéric Debaste

    Article first published online : 3 NOV 2014, DOI: 10.1111/1750-3841.12661

  5. 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

  6. Stereoscopy and Scanning Electron Microscopy of Brazil Nut (Bertholletia excelsa H.B.K.) Shell, Brown Skin, and Edible Part: Part One—Healthy Nut

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: H1443–H1453, Vildes M. Scussel, Daniel Manfio, Geovana D. Savi and Elisa H.S. Moecke

    Article first published online : 28 JUN 2014, DOI: 10.1111/1750-3841.12502

  7. Determining the Mechanism and Parameters of Hydrate Formation and Loss in Glucose

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2232–E2244, Sarah K. Scholl and Shelly J. Schmidt

    Article first published online : 11 OCT 2014, DOI: 10.1111/1750-3841.12671

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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

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    Oscillatory Rheology and Creep Behavior of Barley β-d-glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E73–E83, Jasim Ahmed, Linu Thomas and Hasan Al-Attar

    Article first published online : 8 DEC 2014, DOI: 10.1111/1750-3841.12712

  10. 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

  11. 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

    Article first published online : 24 APR 2014, DOI: 10.1111/1750-3841.12439

  12. Evaluation of Antioxidant Activities of Zein Protein Fractions

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: C2174–C2184, Ning Tang and Hong Zhuang

    Article first published online : 28 OCT 2014, DOI: 10.1111/1750-3841.12686

  13. Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C152–C159, Jing Zhao, Youling L. Xiong and Dave H. McNear

    Article first published online : 17 JAN 2013, DOI: 10.1111/1750-3841.12030

  14. Optimum Cooking Conditions for Shrimp and Atlantic Salmon

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: S303–S313, Lauren Brookmire, P. Mallikarjunan, M. Jahncke and R. Grisso

    Article first published online : 6 FEB 2013, DOI: 10.1111/1750-3841.12011

  15. Investigation of Ice-Assisted Sonication on the Microstructure and Chemical Quality of Ganoderma lucidum Spores

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2253–E2265, Ding Zhao, Ming-Wei Chang, Jing-Song Li, William Suen and Jie Huang

    Article first published online : 15 OCT 2014, DOI: 10.1111/1750-3841.12681

  16. Apple Peel and Carboxymethylcellulose-Based Nanocomposite Films Containing Different Nanoclays

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: E342–E353, So-Hyang Shin, Sung-Jin Kim, Soo-Hyun Lee, Ki-Moon Park and Jaejoon Han

    Article first published online : 2 FEB 2014, DOI: 10.1111/1750-3841.12356

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    Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: H188–H198, Luis Mojica, Karen Chen and Elvira González de Mejía

    Article first published online : 11 DEC 2014, DOI: 10.1111/1750-3841.12726

  18. Physical and Antibacterial Properties of Açaí Edible Films Formulated with Thyme Essential Oil and Apple Skin Polyphenols

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: M903–M910, Paula J. P. Espitia, Roberto J. Avena-Bustillos, Wen-Xian Du, Bor-Sen Chiou, Tina G. Williams, Delilah Wood, Tara H. McHugh and Nilda F. F. Soares

    Article first published online : 17 APR 2014, DOI: 10.1111/1750-3841.12432

  19. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Journal of Food Science

    Maria del Rocio Teruel, Michael Gordon, Maria Belen Linares, Maria Dolores Garrido, Araya Ahromrit and Keshavan Niranjan

    Article first published online : 23 JAN 2015, DOI: 10.1111/1750-3841.12753

  20. Preparation of Chitosan–TPP Microspheres as Resveratrol Carriers

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: E568–E576, Ah Ra Cho, Yong Gi Chun, Bum Keun Kim and Dong June Park

    Article first published online : 12 MAR 2014, DOI: 10.1111/1750-3841.12395