Found 31 results
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Journal Article
Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs., J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.
S. Rowland, Bower, C. K., Patil, K. N., and DeWitt, C. A. Mireles, Updraft gasification of salmon processing waste., J Food Sci, vol. 74, no. 8, pp. E426-31, 2009.
T. Yin and Park, J. W., Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates., Food Chem, vol. 180, pp. 42-7, 2015.
J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions., J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field., J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.
Y. - C. Su and Morrissey, M. T., Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite., J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
P. A. Vazquez-Landaverde, Torres, J. A., and Qian, M. C., Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection., J Dairy Sci, vol. 89, no. 8, pp. 2919-27, 2006.
J. G. Waite, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., Beckwitt, R., and Yousef, A. E., Production of shelf-stable ranch dressing using high-pressure processing., J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.
J. Lee and Park, J. W., Pacific whiting frozen fillets as affected by postharvest processing and storage conditions., Food Chem, vol. 201, pp. 177-84, 2016.
S. Poowakanjana, Mayer, S. G., and Park, J. W., Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis., J Food Sci, vol. 77, no. 4, pp. E88-97, 2012.
P. A. Vazquez-Landaverde, Qian, M. C., and Torres, J. A., Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments., J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
J. G. Waite, Jones, J. M., and Yousef, A. E., Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food., Food Microbiol, vol. 26, no. 3, pp. 235-9, 2009.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media., J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
G. Turbes, Linscott, T. D., Tomasino, E., Waite-Cusic, J., Lim, J., and Meunier-Goddik, L., Evidence of terroir in milk sourcing and its influence on Cheddar cheese., J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
K. R. Kirkpatrick and Shellhammer, T., Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus)., J Agric Food Chem, vol. 66, no. 34, pp. 9121-9126, 2018.
C. Liu and Su, Y. - C., Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves., Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
T. Yin and Park, J. W., Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi., Food Chem, vol. 150, pp. 463-8, 2014.
C. Liu, Lu, J., and Su, Y. - C., Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas)., J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.
C. Liu, Duan, J., and Su, Y. - C., Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces., Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.
T. Fujimaru, Ling, Q., and Morrissey, M. T., Effects of carbon dioxide (CO2) laser perforation as skin pretreatment to improve sugar infusion process of frozen blueberries., J Food Sci, vol. 77, no. 2, pp. E45-51, 2012.
A. Hunt, Park, J. W., and Handa, A., Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins., J Food Sci, vol. 74, no. 9, pp. C683-92, 2009.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus)., J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
P. A. Vazquez-Landaverde, J Torres, A., and Qian, M. C., Effect of high-pressure-moderate-temperature processing on the volatile profile of milk., J Agric Food Chem, vol. 54, no. 24, pp. 9184-92, 2006.
A. Tseng and Zhao, Y., Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot)., J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.
E. M. Darchuk, Waite-Cusic, J., and Meunier-Goddik, L., Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality., J Dairy Sci, vol. 98, no. 10, pp. 7384-93, 2015.