Journal of Food Science

Cover image for Journal of Food Science

November 2003

Volume 68, Issue 9

Pages 2618–2820

  1. Article

    1. Top of page
    2. Article
    1. Predictive Analysis of Cocoa Procyanidins Using Near-Infrared Spectroscopy Techniques (pages 2618–2622)

      E. WHITACRE, J. O LIVER, R. VAN DEN BROEK, P. VAN ENGELEN, B. K REMERS, B. VAN DER HORST, M. S TEWART and A. JANSEN-BEUVINK

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05779.x

    2. The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality (pages 2630–2637)

      Z. CHEN, H. A. SCHOLS and A. G. J. VORAGEN

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05781.x

    3. Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions (pages 2644–2650)

      M. CERDEIRA, M. C. PUPPO, S. MARTINI and M. L. HERRERA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05783.x

    4. Soy Protein Fortification of a Low-fat Dairy-based Ice Cream (pages 2651–2657)

      K. G. FRIEDECK, Y. K ARAGUL-YUCEER and M. A. DRAKE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05784.x

    5. Milled Rice Oxidation Volatiles and Odor Development (pages 2676–2681)

      H. S. LAM and A. PROCTOR

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05788.x

    6. Use of Positron-Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food Fluids (pages 2684–2692)

      S. BAKALIS, P. W. COX, W. WANG-NOLAN, D. PARKER and P. J. F RYER

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05789.x

    7. Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose Syrup (pages 2701–2705)

      P. C. MOYANO and R. N. ZÚÑIGA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05791.x

    8. Structure Oil-Absorption Relationships During Deep-Fat Frying (pages 2711–2716)

      P. B OUCHON, J. M. AGUILERA and D. L. PYLE

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05793.x

    9. Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types (pages 2724–2729)

      J. A. LÓPEZ-DÍAZ, A. RODRÍGUEZ-ROMERO, A. HERNÁNDEZ-SANTOYO, R. R. SOTELO-MUNDO and A. M. CALDERÓN DE LA BARCA

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05795.x

    10. Stability of Lycopene Emulsions in Food Systems (pages 2730–2734)

      H. S. RIBEIRO, K. AX and H. SCHUBERT

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05796.x

    11. Modeling Wound-induced Respiration of Fresh-cut Carrots (Daucus carota L.) (pages 2735–2740)

      B. B. SURJADINATA and L. CISNEROS-ZEVALLOS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05797.x

    12. Development of a Chemically Defined Medium for Growth of Bifidobacterium animalis (pages 2742–2746)

      J. M. Kongo, A. M. P. Gomes and F. X. Malcata

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05798.x

    13. Ozone and Chlorine Treatment of Minimally Processed Lettuce (pages 2747–2751)

      A. GARCIA, J. R. MOUNT and P. M. DAVIDSON

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05799.x

    14. Improved Culturing Techniques for Campylobacter (pages 2752–2757)

      S. S. REILLY and S. E. GILLILAND

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05800.x

    15. Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima) (pages 2764–2771)

      Ó. RODRÍGUEZ, J. BARROS-VELÁZQUEZ, A. OJEA, C. PIÑEIRO and S. P. AUBOURG

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05802.x

    16. Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization (pages 2780–2783)

      R. Y. Murphy, K. H. Driscoll, M. E. Arnold, J. A. Marcy and R. E. Wolfe

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05804.x

    17. Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices (pages 2793–2798)

      C. H. LIAO, L. M. SHOLLENBERGER and J. G. PHILLIPS

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05807.x

    18. Physicochemical and Sensory Properties of Soymilk-incorporated Bulgur (pages 2800–2803)

      M. HAYTA, M. ALPASLAN and U. CAKMAKLI

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05808.x

    19. Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha) (pages 2810–2816)

      G. C. FLETCHER, V. K. CORRIGAN, G. SUMMERS, M. J. LEONARD, A. R. JERRETT and S. E. BLACK

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05810.x

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