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There are 22205 results for: content related to: Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins

  1. Effects of Pyruvate on Lipid Oxidation and Ground Beef Color

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: C886–C892, Ranjith Ramanathan, Richard A. Mancini, Charlene B. Van Buiten, Surendranath P. Suman and Carol M. Beach

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02814.x

  2. Inactivation Kinetics of Vibrio Vulnificus in Phosphate-Buffered Saline at Different Freezing and Storage Temperatures and Times

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: E232–E239, Diana M. Seminario, Murat O. Balaban and Gary Rodrick

    Article first published online : 1 MAR 2011, DOI: 10.1111/j.1750-3841.2010.02036.x

  3. Minimization of Thermal Impact by Application of Electrode Cooling in a Co-linear PEF Treatment Chamber

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: E536–E543, Nicolas Meneses, Henry Jaeger and Dietrich Knorr

    Article first published online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02368.x

  4. A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and Hydrometer

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: C106–C111, H.S. Son, Y.S. Hong, W.M. Park, M.A. Yu and C.H. Lee

    Article first published online : 22 JAN 2009, DOI: 10.1111/j.1750-3841.2008.01036.x

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    The Rheology of Colloidal and Noncolloidal Food Dispersions

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: R11–R20, D. B. Genovese, J. E. Lozano and M. A. Rao

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00253.x

  6. A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer-Based Nanocomposites

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E2–E14, P. Kumar, K.P. Sandeep, S. Alavi and V.D. Truong

    Article first published online : 1 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01919.x

  7. Multiobjective Optimization Approach: Thermal Food Processing

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: E471–E487, A. Abakarov, Y. Sushkov, S. Almonacid and R. Simpson

    Article first published online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01348.x

  8. Fractional Differential Equations Based Modeling of Microbial Survival and Growth Curves: Model Development and Experimental Validation

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: E403–E414, A. Kaur, P.S. Takhar, D.M. Smith, J.E. Mann and M.M. Brashears

    Article first published online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00932.x

  9. Quality Assessment of Filtered Smoked Yellowfin Tuna (Thunnus albacares) Steaks

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: S369–S379, Lori F. Pivarnik, Cameron Faustman, Santiago Rossi, Surendranath P. Suman, Catherine Palmer, Nicole L. Richard, P. Christopher Ellis and Michael DiLiberti

    Article first published online : 5 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02276.x

  10. Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: C375–C379, Karin Allen and Daren Cornforth

    Article first published online : 12 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01170.x

  11. Thermal and Rheological Properties of L-Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: N97–N108, Jasim Ahmed, Sunil K. Varshney, Rafael Auras and Sung W. Hwang

    Article first published online : 24 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01809.x

  12. How Does Cooking Time Scale with Size? A Numerical Modeling Approach

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: E001–E010, S. H. Lee, A. K. Datta and M. A. Rao

    Article first published online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00230.x

  13. Uncertainty in Thermal Process Calculations due to Variability in First-Order and Weibull Kinetic Parameters

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E155–E167, A. Halder, A.K. Datta and S.S.R. Geedipalli

    Article first published online : 24 APR 2007, DOI: 10.1111/j.1750-3841.2007.00329.x

  14. Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters—Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: E235–E242, L. Huang

    Article first published online : 28 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00785.x

  15. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E541–E552, T-A.L. Do, J.M. Hargreaves, B. Wolf, J. Hort and J.R. Mitchell

    Article first published online : 1 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00572.x

  16. Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E241–E249, K.P.K. Lai, K.D. Dolan and P.K.W. Ng

    Article first published online : 12 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01171.x

  17. California Almond Shelf Life: Lipid Deterioration During Storage

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: C583–C593, Xiangyang Lin, Jia Wu, Rongbi Zhu, Paul Chen, Guangwei Huang, Yun Li, Nanhui Ye, Binhong Huang, Yiping Lai, Hui Zhang, Wanyu Lin, Jingjing Lin, Zhibin Wang, Hong Zhang and Roger Ruan

    Article first published online : 14 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02706.x

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    Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: R134–R142, Xuewei Zhao, Yimin Wei, Zhangcun Wang, Bo Zhang, Fengliang Chen and Peiqi Zhang

    Article first published online : 8 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02301.x

  19. You have free access to this content
    Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food Products

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: R9–R16, Jian Bi

    Article first published online : 13 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01397.x

  20. Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E250–E258, Huu-Thuan Bui, Joseph Makhlouf and Cristina Ratti

    Article first published online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01177.x