Suchergebnisse - "Barbara A. Rasco"

Author response for 'Improving the Oxygen Barrier of Microcapsules using Cellulose Nanofibers'

Autoren: Atisheel Kak Ashutos Parhi Barbara A. Rasco et al.

Verfügbarkeit: https://doi.org/10.1111/ijfs.15013/v2/response1

Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges

Autoren: Yiqun Huang Xiaohui Wang Keqiang Lai et al.

Quelle: Comprehensive Reviews in Food Science and Food Safety. 19:622-642

Schlagwörter: Metal Nanoparticles, Food Contamination, Organic Chemicals, Spectrum Analysis, Raman, 01 natural sciences, Food Analysis, 0104 chemical sciences

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/33325168
https://pubag.nal.usda.gov/catalog/6854432
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12531
https://europepmc.org/article/MED/33325168
https://pubmed.ncbi.nlm.nih.gov/33325168/
https://www.ncbi.nlm.nih.gov/pubmed/33325168
https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12531

Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges.

Autoren: Huang, Yiqun Wang, Xiaohui Lai, Keqiang et al.

Quelle: Comprehensive Reviews in Food Science & Food Safety; Mar2020, Vol. 19 Issue 2, p622-642, 21p

Schlagwörter: TRACE analysis, RAMAN spectroscopy, ORGANIC foods, FOOD additives, FOOD chemistry, FIREWORKS

Smart traceability for food safety.

Autoren: Yu, Zhilong Jung, Dongyun Park, Soyoun et al.

Quelle: Critical Reviews in Food Science & Nutrition; 2022, Vol. 62 Issue 4, p905-916, 12p

Schlagwörter: FOOD traceability, FOOD recall, FOOD safety, FOOD security, INTELLIGENT sensors, DIGITAL technology, CONSUMER confidence, NUCLEOTIDE sequencing

Frontmatter.

Autoren: Doona, Christopher J. Feeherry, Florence E.

Quelle: High Pressure Processing of Foods; 2007, pi-xxiii, 23p

Improving the oxygen barrier of microcapsules using cellulose nanofibres.

Autoren: Kak, Atisheel Parhi, Ashutos Rasco, Barbara A. et al.

Quelle: International Journal of Food Science & Technology; Sep2021, Vol. 56 Issue 9, p4258-4267, 10p

Schlagwörter: CELLULOSE, MALTODEXTRIN, DIFFUSION coefficients, SELF-healing materials, GUM arabic, DEXTROSE

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp ( Ctenopharyngodon idellus ) Fillets Following Pasteurization.

Autoren: Cao, Leipeng Rasco, Barbara A. Tang, Juming et al.

Quelle: International Journal of Food Properties; 2016, Vol. 19 Issue 10, p2297-2306, 10p

Schlagwörter: CTENOPHARYNGODON idella, EFFECT of heat on food, FISH spoilage, FOOD pasteurization, FISH fillets, EDIBLE fish storage

Frontmatter.

Quelle: Food Chemical Hazard Detection; 2014, pi-xiv, 12p

Frontmatter.

Autoren: Heredia, Norma Wesley, Irene García, Santos

Quelle: Microbiologically Safe Foods; 2009, pi-xxviii, 25p

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations.

Autoren: Kumar, Pavitra Krishna Rasco, Barbara A. Tang, Juming et al.

Quelle: Food Engineering Reviews; Dec2020, Vol. 12 Issue 4, p421-451, 31p

Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions.

Autoren: Kumar, Pavitra Krishna Joyner, Helen S. Tang, Juming et al.

Quelle: Food & Bioprocess Technology; Sep2020, Vol. 13 Issue 9, p1491-1504, 14p

Schlagwörter: RICE flour, RICE, RICE starch, PHASE transitions, DIFFERENTIAL scanning calorimetry, AMYLOSE

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

Autoren: Maria Dian Pratiwi Masli Bon‐Jae Gu Barbara A. Rasco et al.

Quelle: Journal of Food Science. 83:2500-2510

Schlagwörter: 0301 basic medicine, Dietary Fiber, Food Handling, Flour, Malus - chemistry, 03 medical and health sciences, 0404 agricultural biotechnology, Starch - isolation & purification, Dietary Fiber - analysis, Vegetables, Saccharum - chemistry, Food Handling - methods, Cellulose, Flour - analysis, 2. Zero hunger, Waste Products, 0303 health sciences, Plant Extracts, Starch - chemistry, Cellulose - analysis, Starch, 04 agricultural and veterinary sciences, Vegetables - chemistry, Plant Extracts - isolation & purification, Saccharum, Malus, Waste Products - analysis, Snacks, 0405 other agricultural sciences, Plant Extracts - chemistry, Nutritive Value

Zugangs-URL: https://rss.onlinelibrary.wiley.com/doi/am-pdf/10.1111/1750-3841.14290
https://pubmed.ncbi.nlm.nih.gov/30211951
https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290
https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14290
https://dialnet.unirioja.es/servlet/articulo?codigo=6713947
https://www.ncbi.nlm.nih.gov/pubmed/30211951
https://europepmc.org/article/MED/30211951
https://pubmed.ncbi.nlm.nih.gov/30211951/

DETECTION AND DISCRIMINATION OF ENTEROBACTER SAKAZAKII (CRONOBACTER SPP.) BY MID-INFRARED SPECTROSCOPY AND MULTIVARIATE STATISTICAL ANALYSES.

Autoren: LIN, MENGSHI AL‐HOLY, MURAD AL‐QADIRI, HAMZAH et al.

Quelle: Journal of Food Safety; Nov2009, Vol. 29 Issue 4, p531-545, 15p, 3 Diagrams, 1 Chart, 3 Graphs

Schlagwörter: FOURIER transform infrared spectroscopy, ENTEROBACTER sakazakii, MULTIVARIATE analysis, ENTEROBACTER cloacae, ESCHERICHIA coli

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates.

Autoren: Masli, Maria Dian Pratiwi Gu, Bon‐Jae Rasco, Barbara A. et al.

Quelle: Journal of Food Science (John Wiley & Sons, Inc.); Oct2018, Vol. 83 Issue 10, p2500-2510, 11p, 1 Color Photograph, 1 Black and White Photograph, 2 Diagrams, 5 Charts, 4 Graphs

Schlagwörter: FOOD science, FOOD industry, NUTRITION, SUGARCANE, STARCH

Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown.

Autoren: Krishna Kumar, Pavitra Bhunia, Kanishka Tang, Juming et al.

Quelle: Journal of Food Measurement & Characterization; Sep2018, Vol. 12 Issue 3, p1572-1580, 9p

Composition and Physicochemical Characterization of Fiber‐Rich Food Processing Byproducts.

Autoren: Masli, Maria Dian Pratiwi Rasco, Barbara A. Ganjyal, Girish M.

Quelle: Journal of Food Science (John Wiley & Sons, Inc.); Apr2018, Vol. 83 Issue 4, p956-965, 10p, 1 Color Photograph, 5 Charts, 3 Graphs

Schlagwörter: FOOD composition, FOOD science, FOOD industrial waste, FOOD labeling, WASTE products

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

Autoren: Joyner, Helen S. Jones, Kari E. Rasco, Barbara A.

Quelle: Journal of Texture Studies; Oct2017, Vol. 48 Issue 5, p450-462, 13p

Schlagwörter: PASTA products, RHEOLOGY, FOOD pasteurization, WHEAT products, CONTINUUM mechanics

Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy.

Autoren: D’Souza, Savita P. Chavannavar, Suvarna V. Kanchanashri, B. et al.

Quelle: Journal of Evidence-Based Complementary & Alternative Medicine; Oct2017, Vol. 22 Issue 4, p1002-1010, 9p

Schlagwörter: SPICES, ANTI-infective agents, CINNAMON, CONDIMENTS, ESSENTIAL oils, GARLIC, GINGER, LIGNANS, NUTMEG tree, TURMERIC, PHYTOCHEMICALS, PLANT extracts, THERAPEUTICS

Inhibition of Shigella sonnei and Shigella flexneri in Hummus Using Citric Acid and Garlic Extract.

Autoren: Olaimat, Amin N. Al‐Holy, Murad A. Abu‐Ghoush, Mahmoud H. et al.

Quelle: Journal of Food Science (John Wiley & Sons, Inc.); Aug2017, Vol. 82 Issue 8, p1908-1915, 8p

Schlagwörter: HUMMUS, SHIGELLA flexneri, SHIGELLA sonnei, CITRIC acid, GARLIC

Detection of Prohibited Fish Drugs Using Silver Nanowires as Substrate for Surface-Enhanced Raman Scattering.

Autoren: Jia Song Yiqun Huang Yuxia Fan et al.

Quelle: Nanomaterials (2079-4991); Sep2016, Vol. 6 Issue 9, p175, 10p

Schlagwörter: RAMAN scattering, NANOWIRES, POLYOLS