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There are 1333 results for: content related to: Introduction

  1. Subchronic and Reproductive/Developmental (Screening Level) Toxicity of Complexation Products of Iron Trichloride and Sodium Tartrate (FemTA)

    Journal of Food Science

    Volume 78, Issue 9, September 2013, Pages: T1476–T1485, Barry Lynch, Harry Emmen, Francois van Otterdijk and Annette Lau

    Article first published online : 9 SEP 2013, DOI: 10.1111/1750-3841.12172

  2. 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

  3. Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: C950–C960, Deshani C. Mudannayake, Kuruppu M.S. Wimalasiri, Kahandage F.S.T. Silva and Said Ajlouni

    Article first published online : 6 APR 2015, DOI: 10.1111/1750-3841.12857

  4. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

    Journal of Food Science

    Bhaskar Janve, Wade Yang and Charles Sims

    Article first published online : 30 APR 2015, DOI: 10.1111/1750-3841.12892

  5. 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

  6. Effects of Various Heat Treatments on Phenolic Profiles and Antioxidant Activities of Pleurotus eryngii Extracts

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: C1122–C1129, Siqian Li and Nagendra P. Shah

    Article first published online : 19 AUG 2013, DOI: 10.1111/1750-3841.12189

  7. Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

    Journal of Food Science

    Volume 78, Issue 4, April 2013, Pages: E520–E525, Masashi Yoshino, Takenobu Ogawa and Shuji Adachi

    Article first published online : 25 MAR 2013, DOI: 10.1111/1750-3841.12086

  8. Beneficial Effects of Supplementation of the Rare Sugar “D-allulose” Against Hepatic Steatosis and Severe Obesity in Lepob/Lepob Mice

    Journal of Food Science

    Kouichi Itoh, Shodo Mizuno, Sayuri Hama, Wataru Oshima, Miku Kawamata, Akram Hossain, Yasuhiro Ishihara and Masaaki Tokuda

    Article first published online : 25 MAY 2015, DOI: 10.1111/1750-3841.12908

  9. Physiochemical Properties, Microstructure, and Probiotic Survivability of Nonfat Goats’ Milk Yogurt Using Heat-Treated Whey Protein Concentrate as Fat Replacer

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: M788–M794, Tiehua Zhang, James McCarthy, Guorong Wang, Yanyan Liu and Mingruo Guo

    Article first published online : 21 MAR 2015, DOI: 10.1111/1750-3841.12834

  10. Physical Stability of Octenyl Succinate–Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems

    Journal of Food Science

    Alex F. Puerta-Gomez and M. Elena Castell-Perez

    Article first published online : 28 APR 2015, DOI: 10.1111/1750-3841.12874

  11. Evaluation of Yogurt Microstructure Using Confocal Laser Scanning Microscopy and Image Analysis

    Journal of Food Science

    Jacob L. Skytte, Ovidiu Ghita, Paul F. Whelan, Ulf Andersen, Flemming Møller, Anders B. Dahl and Rasmus Larsen

    Article first published online : 8 MAY 2015, DOI: 10.1111/1750-3841.12885

  12. 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

    Article first published online : 17 NOV 2014, DOI: 10.1111/1750-3841.12702

  13. The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis

    Journal of Food Science

    Hai-wei Jiang, Hong-yan Li*, Cheng-wei Yu, Ting-ting Yang, Jiang-ning Hu, Rong Liu and Ze-Yuan Deng*

    Article first published online : 11 MAY 2015, DOI: 10.1111/1750-3841.12896

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

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E349–E358, 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

  15. Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1907–C1915, Rong Zhang, Qun Wu, Yan Xu and Michael C. Qian

    Article first published online : 23 SEP 2014, DOI: 10.1111/1750-3841.12650

  16. 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

  17. Evaluation of Texture Differences among Varieties of Cooked Quinoa

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2337–S2345, Geyang Wu, Craig F. Morris and Kevin M. Murphy

    Article first published online : 10 OCT 2014, DOI: 10.1111/1750-3841.12672

  18. Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2447–E2455, Lovisa Eliasson, Patrik Libander, Maria Lövenklev, Sven Isaksson and Lilia Ahrné

    Article first published online : 12 NOV 2014, DOI: 10.1111/1750-3841.12694

  19. The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: C1649–C1655, Agnieszka Joanna Brodowska, Krzysztof Śmigielski, Agnieszka Nowak, Katarzyna Brodowska, Rik Catthoor and Agata Czyżowska

    Article first published online : 2 SEP 2014, DOI: 10.1111/1750-3841.12591

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

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E1991–E2004, 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