Thư Viện trường Đại Học Nha Trang

Journal of food science , Tập 78, Số 8, 2013

Mục lục:

STT	Nội dung
1	Salt Reduction in Vegetable Fermentation: Reality or Desire? / J. Bautista-Gallego and others
2	Food Security and Cardioprotection: The Polar Lipid Link / Ioannis Zabetakis
3	Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper / Kelsey N. Ryan, Qixin Zhong, and Edward A. Foegeding
4	Tropomyosin Contains IgE-Binding Epitopes Sensitive to Periodate but Not to Enzymatic Deglycosylation / Wei-Wei Ruan and others
5	Effects of Various Heat Treatments on Phenolic Proﬁles and Antioxidant Activities of Pleurotus Extracts / Siqian Li and Nagendra P. Shah
6	Effect of Breed on Fatty Acid Composition and Lipogenic Enzyme Abundance in the Subcutaneous Adipose Tissue of Pigs / Duncan T. Marriott and others
7	Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce / Miho Imamura and Kenichiro Matsushima
8	Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark / Eunok Choe and Soojung Oh
9	Partial Characterization of Ultraﬁltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities / Edgar I. Jimenez-Ruiz and others
10	Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys / Smail Aazza and others
11	Peel Effects on Phenolic Composition, Antioxidant Activity, and Making of Pomegranate Juice and Wine / Humaira Wasila and others
12	Identiﬁcation and Analysis of the Constituents in an Aqueous Extract of Tricholoma Matsutake by HPLC Coupled with Diode Array Detection/ Electrospray Ionization Mass Spectrometry / Xuhui Ying and others
13	Inactivation of Polyphenoloxidase by Pulsed Light / Lara Manzocco, Agnese Panozzo, and Maria Cristina Nicoli
14	Lactobacillus plantarum 29 Inhibits Penicillium spp. Involved in the Spoilage of Black Trufﬂes (Tuber aestivum) / Elena Sorrentino and others
15	Effects of Antimicrobial Coatings and Cryogenic Freezing on Survival and Growth of Listeria innocua on Frozen Ready-to-Eat Shrimp during Thawing / Mingming Guo and others
16	Frequency and Correlation of Some Enteric Indicator Bacteria and Salmonella in Ready-to-Eat Raw Vegetable Salads from Mexican Restaurants / Carlos A. Gomez-Aldapa, Esmeralda Rangel-Vargas, and Javier Castro-Rosas
17	Inﬂuence of Yeasts on the Oil Quality Indexes of Table Olives / Francisco Rodr´ıguez-G´omez, Joaqu´ın Bautista-Gallego, Ver´onica Romero-Gil, Francisco No´e Arroyo-L´opez, and Antonio Garrido-Fern´andez
18	Predominant Bacteria Diversity in Chinese Traditional Sourdough / Guohua Zhang and Guoqing He
19	Microbiological and Fermentative Properties of Baker’s Yeast Starter Used in Breadmaking / A. Reale and others
20	Impact of Rearing Conditions on the Microbiological Quality of Raw Retail Poultry Meat / Bridgshe Hardy and others
21	Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life / Yuanshan Yu and others
22	Antimicrobial Activity of a Pullulan–Caraway Essential Oil Coating on Reduction of Food Microorganisms and Quality in Fresh Baby Carrot / Małgorzata Gniewosz and others
23	Bacterial and Fungal Communities in Pu’er Tea Samples of Different Ages / Jianqing Tian and others
24	Systematic Comparison of Hedonic Ranking and Rating Methods Demonstrates Few Practical Differences / Marcin Kozak and Margaret A. Cliff
25	Harvest Discrimination of Pomegranate Fruit: Postharvest Quality Changes and Relationships Nbetween Instrumental and Sensory Attributes during Shelf Life / Olaniyi Amos Fawole and Umezuruike Linus Opara
26	Sensory Proﬁles for Dried Fig (Ficus carica L.) Cultivars Commercially Grown and Processed in California / Megan T. Haug and others
27	Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder / Raquel Reina and others
28	Sensory Properties of Under-Roasted Coffee Beverages / Camilla Masi and others
29	Preparation Methods for Monodispersed Garlic Oil Microspheres in Water Using the Microemulsion Technique and Their Potential as Antimicrobials / Hua Ming Zheng and others
30	Content and Bioaccessibility of Aluminium in Duplicate Diets from Southern Spain / Carmen Cabrera-Vique and Marta Mes´ıas
31	Fluorescence Imaging Spectroscopy (FIS) for Comparing Spectra from Corn Ears Naturally and Artiﬁcially Infected with Aﬂatoxin Producing Fungus / Zuzana Hruska and others