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PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS

Authors: CHAKRABORTY, SUBIR KUMAR; SINGH, DAYA S.; KUMBHAR, B.K.; SINGH, DHEER

Source: Journal of Texture Studies, Volume 40, Number 6, December 2009 , pp. 710-726(17)

Publisher: Blackwell Publishing

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

Authors: MICHON, C.; O'SULLIVAN, M.G.; DELAHUNTY, C.M.; KERRY, J.P.

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 922-937(16)

Publisher: Blackwell Publishing

Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins

Authors: Tseng, Yen-Chang; Xiong, Youling L.; Yang, Fuqian

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 15, December 2009 , pp. 2650-2658(9)

Publisher: John Wiley & Sons, Ltd.

Panelists liking of canola (<IT>Brassica napus</IT>) greens

Authors: Miller-Cebert, Rhona L.; Sistani, Nahid A.; Cebert, Ernst

Source: Nutrition & Food Science, Volume 39, Number 6, 2009 , pp. 627-635(9)

Publisher: Emerald Group Publishing Limited

COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS

Authors: ARES, GASTÓN; BARREIRO, CECILIA; GIMÉNEZ, ANA

Source: Journal of Sensory Studies, Volume 24, Number 5, October 2009 , pp. 664-676(13)

Publisher: Blackwell Publishing

STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATES

Authors: DE MELO, LAURO LUÍS MARTINS MEDEIROS; BOLINI, HELENA MARIA ANDRÉ; EFRAIM, PRISCILLA

Source: Journal of Food Quality, Volume 32, Number 5, October 2009 , pp. 577-589(13)

Publisher: Blackwell Publishing

Impact of some isoenergetic snacks on satiety and next meal intake in healthy adults

Authors: Almiron-Roig, E.; Grathwohl, D.; Green, H.; Erkner, A.

Source: Journal of Human Nutrition & Dietetics, Volume 22, Number 5, October 2009 , pp. 469-474(6)

Publisher: Blackwell Publishing

QUALITY AND MOISTURE SORPTION CHARACTERISTICS OF MICROWAVE-VACUUM, AIR AND FREEZE-DRIED BUTTON MUSHROOM (AGARICUS BISPORUS)

Authors: GIRI, S. K.; PRASAD, SURESH

Source: Journal of Food Processing & Preservation, Volume 33, Supplement 1, August 2009 , pp. 237-251(15)

Publisher: Blackwell Publishing

PREPARATION OF TOFU GEL BY HIGH-PRESSURE PROCESSING

Authors: ZHANG, HONGKANG; LI, LITE; MITTAL, G.S.

Source: Journal of Food Processing & Preservation, Volume 33, Number 4, August 2009 , pp. 560-569(10)

Publisher: Blackwell Publishing

Genetic Variation in Taste Sensitivity to 6-n-Propylthiouracil and Its Relationship to Taste Perception and Food Selection

Authors: Tepper, Beverly J.; White, Elizabeth A.; Koelliker, Yvonne; Lanzara, Carmela; d'Adamo, Pio; Gasparini, Paolo

Source: Annals of the New York Academy of Sciences, Volume 1170, Number 1, July 2009 , pp. 126-139(14)

Publisher: Blackwell Publishing

GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMP

Authors: ABREU, V.K.G.; ZAPATA, J.F.F.; FIGUEIREDO, E.A.T.; GARRUTI, D.S.; FREITAS, E.R.; PEREIRA, A.L.F.; BRAGA, A.R.C.

Source: Journal of Food Quality, Volume 32, Number 4, August 2009 , pp. 425-435(11)

Publisher: Blackwell Publishing

RHEOLOGICAL AND SENSORY QUALITY OF READY-TO-BAKE CHAPATTI DURING FROZEN STORAGE

Authors: YADAV, D.N.; PETKI, P.E.; SHARMA, G.K.; SRIHARI, K.A.; HARILAL, P.T.; BAWA, A.S.

Source: Journal of Food Quality, Volume 32, Number 4, August 2009 , pp. 436-451(16)

Publisher: Blackwell Publishing

Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

Authors: Agama-Acevedo, Edith; Islas-Hernandez, JoséJ.; Osorio-Díaz, Perla; Rendón-Villalobos, Rodolfo; Utrilla-Coello, RubíG.; Angulo, Ofelia; Bello-Pérez, LuisA.

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. S263-S267(1)

Publisher: Blackwell Publishing

Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers

Author: Chung, Seo-Jin

Source: Journal of Food Science, Volume 74, Number 6, August 2009 , pp. S286-S295(1)

Publisher: Blackwell Publishing

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Authors: Kobue-Lekalake, Rosemary I; Taylor, John RN; de Kock, Henriëtte L

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 11, 30 August 2009 , pp. 1809-1814(6)

Publisher: John Wiley & Sons, Ltd.

Chemical composition and digestibility (<IT>in vitro</IT>) of green gram as affected by processing and cooking methods

Authors: Grewal, Antu; Jood, Sudesh

Source: Nutrition & Food Science, Volume 39, Number 4, 2009 , pp. 342-349(8)

Publisher: Emerald Group Publishing Limited

THE EFFECT OF TEMPERATURE ON THE RHEOLOGY OF BUTTER, A SPREADABLE BLEND AND SPREADS

Authors: VITHANAGE, CHANDRA R.; GRIMSON, MALCOLM J.; SMITH, BRONWEN G.

Source: Journal of Texture Studies, Volume 40, Number 3, June 2009 , pp. 346-369(24)

Publisher: Blackwell Publishing

EFFECT OF HIGH-PRESSURE PROCESSING ON TEXTURE AND DRYING BEHAVIOR OF PINEAPPLE

Authors: KINGSLY, A.R.P.; BALASUBRAMANIAM, V.M.; RASTOGI, N.K.

Source: Journal of Food Process Engineering, Volume 32, Number 3, June 2009 , pp. 369-381(13)

Publisher: Blackwell Publishing

EFFECT OF SUGAR AND GUMS ON THE PASTING PROPERTIES OF CASSAVA STARCH

Authors: SHARMA, RAVI; OBEROI, D.P.S.; SOGI, D.S.; Gill, B.S.

Source: Journal of Food Processing & Preservation, Volume 33, Number 3, June 2009 , pp. 401-414(14)

Publisher: Blackwell Publishing

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Authors: Johnson, Mark E.; Kapoor, Rohit; McMahon, Donald J.; McCoy, David R.; Narasimmon, Raj G.

Source: Comprehensive Reviews in Food Science and Food Safety, Volume 8, Number 3, July 2009 , pp. 252-268(17)

Publisher: Blackwell Publishing