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2.528 Aktuelle Fachpublikationen in Journal of Food Science

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Replenishment of Docosahexaenoic Acid (DHA) in Dietary n‐3‐Deficient Mice Fed DHA in Triglycerides or Phosphatidylcholines after Weaning

16.01.2018 | Dan‐dan Wang, Fang Wu, Min Wen, Lin Ding, Lei Du, Chang‐hu Xue, Jie Xu, Yu‐ming Wang, Journal of Food Science, 2018

Abstract Previous studies have shown that DHA in triglyceride (TG) and phosphatidylcholine (PC) forms are different in their bioavailability. The aim of this study was to investigate the comparative effects of DHA‐TG and DHA‐PC on tissue DHA accretion in dietary n‐3 polyunsaturated fatty acid ...

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Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

16.01.2018 | Charles Nkufi Tango, Shuai Wei, Imran Khan, Mohammad Shakhawat Hussain, Paul‐François Ngnitcho Kounkeu, Joong‐hyun P ..., Journal of Food Science, 2018

Abstract The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different ...

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Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

16.01.2018 | Charles Nkufi Tango, Shuai Wei, Imran Khan, Mohammad Shakhawat Hussain, Paul‐François Ngnitcho Kounkeu, Joong‐hyun P ..., Journal of Food Science, 2018

Abstract The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different ...

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Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

16.01.2018 | Yiming Feng, Marta Albiol Tapia, Kyle Okada, Nuria Blanca Castaneda Lazo, Karen Chapman‐Novakofski, Carter Phillips, ..., Journal of Food Science, 2018

Abstract Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of ...

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The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging

16.01.2018 | Yesim Ozogul, Mustafa Durmus, Esmeray Kuley Boga, Yılmaz Uçar, Fatih Ozogul, Journal of Food Science, 2018

Abstract The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine ...

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Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

12.01.2018 | Nattapong Prichapan, David Julian McClements, Utai Klinkesorn, Journal of Food Science, 2018

Abstract Iron deficiency is a major global human health concern. Encapsulation of iron in functional food products may help to solve this problem. However, iron is highly reactive and may promote rapid lipid oxidation in fatty foods. In this study, the effect of ferrous sulfate (0.1 to 0.5 ...

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Evaluation of an Extraction Method for the Detection of GI and GII Noroviruses in Fruit and Vegetable Salads

30.12.2017 | Dongqing Cheng, Songyan Zou, Ningbo Liao, Xiaofeng Shi, Jiang Chen, Yanjun Zhang, Liang Sun, Ronghua Zhang, Journal of Food Science, 2017

Abstract Human norovirus (HuNoV) is a major foodborne virus causing gastroenteritis outbreaks in humans. Salad products can be vectors of transmission for foodborne viruses such as HuNoV when these products are contaminated naturally or through unsanitary food handling. Therefore, development ...

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Calorimetric Methods for Measuring Stability and Reusability of Membrane Immobilized Enzymes

26.12.2017 | Marco Mason, Matteo Scampicchio, Colette F. Quinn, Mark K. Transtrum, Nicholas Baker, Lee D. Hansen, Jason D. Kenealey, Journal of Food Science, 2017

Abstract The aim of this work is to develop calorimetric methods for characterizing the activity and stability of membrane immobilized enzymes. Invertase immobilized on a nylon‐6 nanofiber membrane is used as a test case. The stability of both immobilized and free invertase activity was ...

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Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages under Different Storage Conditions

26.12.2017 | Chao‐Hui Feng, Yoshio Makino, Masatoshi Yoshimura, Dang Quoc Thuyet, Juan Francisco García‐Martín, Journal of Food Science, 2017

Abstract The potential of hyperspectral imaging with wavelengths of 380 to 1000 nm was used to determine the pH of cooked sausages after different storage conditions (4 °C for 1 d, 35 °C for 1, 3, and 5 d). The mean spectra of the sausages were extracted from the hyperspectral images and ...

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Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

26.12.2017 | Ceren Mutlu, Sultan Arslan‐Tontul, Cihadiye Candal, Ozlem Kilic, Mustafa Erbas, Journal of Food Science, 2017

Abstract The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, ...

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