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There are 32415 results for: content related to: Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

  1. A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid–Particle Food Mixtures

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: E576–E585, Won Choi, Loc T. Nguyen, Seung Hyun Lee and Soojin Jun

    Version of Record online : 20 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02413.x

  2. High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: H215–H225, Cecilia A. Svelander, Patricia Lopez-Sanchez, Paul D.A. Pudney, Stephan Schumm and Marie A.G. Alminger

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02418.x

  3. A Model Stomach System to Investigate Disintegration Kinetics of Solid Foods during Gastric Digestion

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: E202–E210, F. Kong and R.P. Singh

    Version of Record online : 25 APR 2008, DOI: 10.1111/j.1750-3841.2008.00745.x

  4. Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: E453–E461, Sansanee Sansiribhan, Sakamon Devahastin and Somchart Soponronnarit

    Version of Record online : 2 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01739.x

  5. Color Evolution of Aqueous Solutions Obtained by Thermal Processing of Carrot (Daucus carota L.) Roots: Influence of Light

    Journal of Food Science

    Volume 73, Issue 4, May 2008, Pages: E176–E182, H. This, A. Cazor and D. Trinh

    Version of Record online : 2 APR 2008, DOI: 10.1111/j.1750-3841.2008.00724.x

  6. Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: M54–M63, Maria del Rosario Moreira, Mariana Pereda, Norma E. Marcovich and Sara I. Roura

    Version of Record online : 29 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01910.x

  7. Thermal Degradation of Acylated and Nonacylated Anthocyanins

    Journal of Food Science

    Volume 71, Issue 8, October 2006, Pages: C504–C512, E. Sadilova, F. C. Stintzing and R. Carle

    Version of Record online : 10 OCT 2006, DOI: 10.1111/j.1750-3841.2006.00148.x

  8. Enhanced Competitive Chemiluminescent Enzyme Immunoassay for the Trace Detection of Insecticide Triazophos

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: T99–T104, Maojun Jin, Hua Shao, Fen Jin, Wenjun Gui, Xiaomei Shi, Jing Wang and Guonian Zhu

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02659.x

  9. Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: E193–E201, A.K.S. Jasrotia, J. Simunovic, K.P. Sandeep, T.K. Palazoglu and K.R. Swartzel

    Version of Record online : 19 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00772.x

  10. Evaluation of the Instrumental Quality of Pressure-Assisted Thermally Processed Carrots

    Journal of Food Science

    Volume 72, Issue 5, June/July 2007, Pages: E264–E270, Loc Thai Nguyen, N.K. Rastogi and V.M. Balasubramaniam

    Version of Record online : 29 MAY 2007, DOI: 10.1111/j.1750-3841.2007.00365.x

  11. 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

    Version of Record online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01348.x

  12. Inhibition of Foodborne Pathogens by Native Microflora Recovered from Fresh Peeled Baby Carrot and Propagated in Cultures

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: M134–M139, C.-H. Liao

    Version of Record online : 19 APR 2007, DOI: 10.1111/j.1750-3841.2007.00333.x

  13. The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the β-Elimination Reaction

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E370–E375, Trong Son Vu, Chantal Smout, D.N. Sila, Ann M.L Van Loey and Marc E.G Hendrickx

    Version of Record online : 13 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00177.x

  14. Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical Conductivity

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E90–E97, J. Ben Ammar, J.-L. Lanoisellé, N.I. Lebovka, E. Van Hecke and E. Vorobiev

    Version of Record online : 10 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01893.x

  15. Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

    Journal of Food Science

    Volume 73, Issue 4, May 2008, Pages: C241–C248, T.C. Wallace and M.M. Giusti

    Version of Record online : 29 MAR 2008, DOI: 10.1111/j.1750-3841.2008.00706.x

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    Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Carrot Juice Production and Storage

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: C598–C605, Ahsen Rayman and Taner Baysal

    Version of Record online : 14 APR 2011, DOI: 10.1111/j.1750-3841.2011.02156.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

    Version of Record online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00253.x

  18. Effect of γ-Ray Irradiation on Modeling Equilibrium Moisture Content of Wheat

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E405–E411, Y. Yu and J. Wang

    Version of Record online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00502.x

  19. Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: E188–E195, V. Dueik and P. Bouchon

    Version of Record online : 19 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01976.x

  20. 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

    Version of Record online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00230.x