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There are 15525 results for: content related to: Use of Ultrasound to Determine Cod Fillet Composition

  1. Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 966–968, V. Suvanich, R. Ghaedian, R. Chanamai, E. A. Decker and D. J. McClements

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15834.x

  2. Ultrasonic Spectroscopy Study of Salad Dressings

    Journal of Food Science

    Volume 65, Issue 3, April 2000, Pages: 507–513, R. Chanamai, F. Alba and D.J. McClements

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16037.x

  3. Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 1038–1041, A. Mulet, J. Benedito, J. Bon and C. Rossello

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12277.x

  4. Process Design Involving Ultrasound

    Handbook of Food Process Design

    Jordi Salazar, Antoni Turó, Juan A. Chávez, Miguel J. García-Hernández, Pages: 1107–1165, 2012

    Published Online : 21 MAR 2012, DOI: 10.1002/9781444398274.ch38

  5. Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents

    International Journal of Food Science & Technology

    Volume 23, Issue 2, April 1988, Pages: 159–170, D. J. McCLEMENTS and M. J. W. POVEY

    Article first published online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1988.tb00563.x

  6. MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 510–532, CHARLES I. ONWULATA

    Article first published online : 27 MAR 2012, DOI: 10.1111/j.1745-4549.2012.00680.x

  7. Physical Properties of Lipids

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 565–646, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch14

  8. Influence of Some Preservatives on the Quality of Prepacked Cod Fillets in Relation to the Oxygen Permeability of the Film

    Journal of Applied Bacteriology

    Volume 35, Issue 2, June 1972, Pages: 351–356, J. M. Debevere and J. P. Voets

    Article first published online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1972.tb03707.x

  9. Fabrication of Reduced Fat Products by Controlled Heteroaggregation of Oppositely Charged Lipid Droplets

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: E144–E152, Yingyi Mao and David Julian McClements

    Article first published online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02680.x

  10. Equivalence Scales and Public Policy

    Fiscal Studies

    Volume 15, Issue 1, February 1994, Pages: 1–23, JAMES BANKS and PAUL JOHNSON

    Article first published online : 7 MAR 2005, DOI: 10.1111/j.1475-5890.1994.tb00187.x

  11. SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS

    Journal of Sensory Studies

    Volume 25, Issue 2, April 2010, Pages: 294–314, KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, GRETHE HYLDIG and SJÖFN SIGURGÍSLADÓTTIR

    Article first published online : 27 JAN 2010, DOI: 10.1111/j.1745-459X.2009.00259.x

  12. Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod (Gadus morhua) Fillets

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: SNQ144–SNQ152, K. A. Thorarinsdottir, G. Gudmundsdottir, S. Arason, G. Thorkelsson and K. Kristbergsson

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06355.x

  13. Computer Vision-Based Evaluation of Pre- and Postrigor Changes in Size and Shape of Atlantic Cod (Gadus morhua) and Atlantic Salmon (Salmo salar) Fillets during Rigor Mortis and Ice Storage: Effects of Perimortem Handling Stress

    Journal of Food Science

    Volume 73, Issue 2, March 2008, Pages: E57–E68, E. Misimi, U. Erikson, H. Digre, A. Skavhaug and J.R. Mathiassen

    Article first published online : 31 JAN 2008, DOI: 10.1111/j.1750-3841.2007.00626.x

  14. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions

    European Journal of Lipid Science and Technology

    Volume 117, Issue 5, May 2015, Pages: 620–629, Zhenbao Zhu, Jianhua Yi, Wenbin Dong, Jiali Lu and Yong Ding

    Article first published online : 16 JAN 2015, DOI: 10.1002/ejlt.201400447

  15. Keeping Quality of Sea-Frozen Thawed Cod Fillets on Ice

    Journal of Food Science

    Volume 66, Issue 9, November 2001, Pages: 1402–1408, E. Martinsdóttir And and H. Magnússon

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15222.x

  16. Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods

    Food and Industrial Bioproducts and Bioprocessing

    Umut Yucel, Ryan J. Elias, John N. Coupland, Pages: 167–184, 2012

    Published Online : 6 FEB 2012, DOI: 10.1002/9781119946083.ch6

  17. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

    Journal of Food Science

    Volume 65, Issue 8, November 2000, Pages: 1270–1282, D.J. MCCLEMENTS and E.A. DECKER

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb10596.x

  18. Effect of Phosphate Blends on Stability of Cod Fillets in Frozen Storage

    Journal of Food Science

    Volume 51, Issue 4, July 1986, Pages: 932–935, A. D. WOYEWODA and E. G. BLIGH

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb11202.x

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    Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation

    Comprehensive Reviews in Food Science and Food Safety

    Volume 4, Issue 3, July 2005, Pages: 43–54, Stefan K. Baier and D. Julian McClements

    Article first published online : 20 NOV 2006, DOI: 10.1111/j.1541-4337.2005.tb00072.x

  20. CATALASE ACTIVITY AS AN INDEX OF MICROBIAL LOAD AND END-POINT COOKING TEMPERATURE OF FISH

    Journal of Rapid Methods & Automation in Microbiology

    Volume 6, Issue 3, October 1998, Pages: 159–197, FAHAD M.R. BIN JASASS and DANIEL Y.C. FUNG

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4581.1998.tb00198.x