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There are 8371 results for: content related to: Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

  1. Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: M126–M133, K.A. Segovia-Bravo, F.N. Arroyo-López, P. García-García, M.C. Durán-Quintana and A. Garrido-Fernández

    Article first published online : 11 APR 2007, DOI: 10.1111/j.1750-3841.2007.00323.x

  2. A Novel Approach to Study Biscuits and Breadsticks Using X-Ray Computed Tomography

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: E353–E358, P. Frisullo, A. Conte and M.A. Del Nobile

    Article first published online : 27 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01689.x

  3. Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: M53–M60, Antonio Bevilacqua, Marianna Cannarsi, Mariangela Gallo, Milena Sinigaglia and Maria Rosaria Corbo

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01445.x

  4. 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

  5. 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

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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

  7. Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: S194–S201, Kharla A. Segovia-Bravo, Pedro García-García, Antonio López-López and Antonio Garrido-Fernández

    Article first published online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02666.x

  8. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1293–C1299, Kristin A. McDaniel, Brittany L. White, Lisa L. Dean, Timothy H. Sanders and Jack P. Davis

    Article first published online : 12 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02979.x

  9. Sensory Effects of Hexanal Vapor on Fresh-Cut Slices of Golden Delicious Apples

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: S314–S318, Alessandro Musetti and Patrizia Fava

    Article first published online : 17 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02836.x

  10. 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

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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

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    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

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    A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High-Oleic and Normal Peanuts

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: S1–S8, V. Nepote, R.H. Olmedo, M.G. Mestrallet and N.R. Grosso

    Article first published online : 27 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00972.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. 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

  16. Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E508–E517, S. Almonacid, R. Simpson and A. Teixeira

    Article first published online : 17 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00528.x

  17. Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: E85–E93, J.M. Barat, C. Barrera, J.M. Frías and P. Fito

    Article first published online : 9 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00266.x

  18. 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

  19. Modeling Growth Rate and Assessing Aflatoxins Production by Aspergillus flavus as a Function of Water Activity and Temperature on Polished and Brown Rice

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: M56–M63, Wael Mousa, Farinazleen Mohd. Ghazali, Selamat Jinap, Hasanah Mohd. Ghazali and Son Radu

    Article first published online : 9 JAN 2013, DOI: 10.1111/j.1750-3841.2012.02986.x

  20. 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