Search Results

There are 19254 results for: content related to: Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

  1. Isoflavone Aglycone Content and the Thermal, Functional, and Structural Properties of Soy Protein Isolates Prepared from Hydrothermally Treated Soybeans

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: E1351–E1358, Ana Paula Wally-Vallim, Nathan Levien Vanier, Elessandra da Rosa Zavareze, Rui Carlos Zambiazi, Luis Antônio Suita de Castro, Manoel Artigas Schirmer and Moacir Cardoso Elias

    Article first published online : 3 JUN 2014, DOI: 10.1111/1750-3841.12506

  2. Properties of Gelatin Film from Horse Mackerel (Trachurus Japonicus) Scale

    Journal of Food Science

    Thuy Le, Hiroki Maki, Kigen Takahashi, Emiko Okazaki and Kazufumi Osako

    Article first published online : 25 FEB 2015, DOI: 10.1111/1750-3841.12806

  3. Insect-Resistant Food Packaging Film Development Using Cinnamon Oil and Microencapsulation Technologies

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E229–E237, In-Hah Kim, Jaejoon Han, Ja Hyun Na, Pahn-Sik Chang, Myung Sub Chung, Ki Hwan Park and Sea C. Min

    Article first published online : 11 JAN 2013, DOI: 10.1111/1750-3841.12006

  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. A Sensitive and Selective Fluorimetric Method of Quick Determination of Sialic Acids in Egg Products by Lectin-CdTe Quantum Dots as Nanoprobe

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: C2434–C2440, Qi Wang, Beibei Wang, Meihu Ma and Zhaoxia Cai

    Article first published online : 14 NOV 2014, DOI: 10.1111/1750-3841.12706

  6. 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

  7. 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

  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. You have free access to this content
    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. 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

  11. 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

  12. 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

  13. 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

  14. Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: M1224–M1231, A. Reale, T. Di Renzo, M. Succi, P. Tremonte, R. Coppola and E. Sorrentino

    Article first published online : 19 AUG 2013, DOI: 10.1111/1750-3841.12206

  15. 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

  16. Preparation and Characterization of Carvacrol Loaded Polyhydroxybutyrate Nanoparticles by Nanoprecipitation and Dialysis Methods

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: N697–N705, Fatemeh Shakeri, Shahryar Shakeri and Mohammad Hojjatoleslami

    Article first published online : 12 MAR 2014, DOI: 10.1111/1750-3841.12406

  17. 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

  18. Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: C823–C831, Chunqiang Li, Youling L. Xiong and Jie Chen

    Article first published online : 29 APR 2013, DOI: 10.1111/1750-3841.12138

  19. Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna (Katsuwonus pelamis) Chilled Storage

    Journal of Food Science

    Bin Zhang, Shang-gui Deng, Meng Gao and Jing Chen

    Article first published online : 27 FEB 2015, DOI: 10.1111/1750-3841.12812

  20. Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: S329–S335, Sinee Nongtaodum, Anuvat Jangchud, Kamolwan Jangchud, Pisit Dhamvithee, Hong Kyoon No and Witoon Prinyawiwatkul

    Article first published online : 18 JAN 2013, DOI: 10.1111/1750-3841.12035