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Low‐Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality

01.05.2010 | Hsu, Wei‐Yea; Simonne, Amarat; Jitareerat, Pongphen; Marshall Jr., Maurice R., Journal of Food Science, 2010

The effects of low-dose irradiation (0.25 to 2 kGy) and postirradiation storage (at 4 °C) on microbial and visual quality, color values (L*, a*, b*, chroma, and hue [°]), and chlorophyll content (Chl a, Chl b, and total Chl) of fresh mint were evaluated. Samples inoculated with E. coli O157:H7, ...

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Optimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo‐Formed Contaminants Content

01.05.2010 | Akkarachaneeyakorn, S.; Laguerre, J.C.; Tattiyakul, J.; Neugnot, B.; Boivin, P.; Morales, F.J.; Birlouez‐Arag ..., Journal of Food Science, 2010

To produce specialty malt, malts were roasted by combined microwave[ndash]hot air at various specific microwave powers (SP = 2.5 to 3 W/g), microwave heating times (tmw = 3.3 to 3.5 min), oven temperatures (Toven = 180 to 220 °C), and oven heating times (toven = 60 to 150 min). The response ...

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Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy Foods

01.05.2010 | Fangio, Maria Florencia; Roura, Sara Ines; Fritz, Rosalía, Journal of Food Science, 2010

Samples of butternut squash, potatoes, rice, and wheat flour were analyzed. Bacillus spp. and related species belonging to Paenibacillus and Brevibacillus genera were found in 96% of the samples. In butternut squash, predominant species were Bacillus pumilus and Paenibacillus polymyxa together ...

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Carotenoid and Chlorophyll‐Derived Compounds in Some Wine Grapes Grown in Apulian Region

01.05.2010 | Crupi, Pasquale; Coletta, Antonio; Milella, Rosa Anna; Palmisano, Giuseppe; Baiano, Antonella; La Notte, Ennio; Anto ..., Journal of Food Science, 2010

Carotenoid compounds in wine grapes (Chardonnay, Merlot, Primitivo, Negroamaro) grown in Apulian region were investigated by chromatographic and spectrometric analyses. Cis-isomers of lutein and [beta]-carotene (9Z, 9'Z-lutein and 9Z-[beta]-carotene) and 5,6-epoxyxanthophylls were detected: ...

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Cloning, Expression, and Genus‐Specificity Analysis of 28‐kDa OmpK from Vibrio alginolyticus

01.05.2010 | Li, Yan‐Dong; Ren, Hong‐Lin; Lu, Shi‐Ying; Zhou, Yu; Han, Xue; Gong, Bin‐Bin; Zhang, Yua ..., Journal of Food Science, 2010

Some Vibrio species are universal marine pathogens and Vibrio infections are often encountered due to consumption of raw or uncooked seafood. The outer membrane proteins, playing a key role in interaction between bacteria and hosts, are potential candidates for development of vaccine and markers ...

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Influence of Nutrients Addition to Nonlimited‐in‐Nitrogen Must on Wine Volatile Composition

01.05.2010 | González‐Marco, Ana; Jiménez‐Moreno, Nerea; Ancín‐Azpilicueta, Carmen, Journal of Food Science, 2010

Several factors can affect production of volatile compounds in wines, including nutritional differences in the must. Among the nutritive compounds of must, the amino acids are of great importance due to the fact that they can serve as precursors of esters or may play an indirect role in ...

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Effect of Liberibacter Infection (Huanglongbing or "Greening" Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation

14.04.2010 | Anne Plotto, Elizabeth Baldwin, Greg McCollum, John Manthey, Jan Narciso, Mike Irey, Journal of Food Science, 2010

Some anecdotal reports suggest that infection of citrus trees with Candidatus Liberibacter asiaticus (Las), the suspected causal agent of huanglongbing (HLB) disease, imparts off flavor to orange juice. It is of interest to the industry to know how Las infection affects juice quality with respect ...

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Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life

09.04.2010 | Theofania N. Tsironi, Petros S. Taoukis, Journal of Food Science, 2010

The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets ...

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