Titlebook: Quality of Fresh and Processed Foods; Fereidoon Shahidi,Arthur M. Spanier,Terry Braggins Conference proceedings 2004 The Editor(s) (if app

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Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization,avors, starches, protein additives, etc.), for surimi seafood products such as crabmeat analog. Surimi seafood is a ready-to-eat product, which requires precise pasteurization practice for product quality and safety. Due to good sensory characteristics and relatively low price, compared to natural c

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Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry,pectrometry for routine applications. This is in part due to the limitation of samples being introduced into the ion source in the presence of a solvent. The relative large amount of solvent molecules overwhelms the presence of the analyte and the signal, if any, is lost in the chemical noise. With

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Maillard Reaction-Based Glycosylation of Lysozyme, as first shown by (.). This type of chemical modification is recognized as being advantageous over other chemical modifications (i.e. addition of carbohydrates via cyanogen bromide activation) in terms of safety and acceptability since only food ingredients are used (.). The reactants are a carbony

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Quality Modification of Food by Extrusion Processing,regime influenced by many factors including moisture content, barrel and die temperatures, screw and die geometry, screw speed and feed rate. These in turn determine the physical and chemical changes which occur in the extruder. Carbohydrate and/or protein macromolecules constitute the major structu

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Stability of Aseptic Flavored Milk Beverages,herefore, a major source of dietary calcium, especially for persons of Caucasian origin. However, during the last half century, the per capita consumption of milk as a beverage has been consistently decreasing, whereas the consumption of soft drinks and other novel beverages has been steadily increa

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Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds,hypertension, arteriosclerosis, thrombosis and other life style-related diseases, and reduction of salt intake has been a serious problem. In 1998 Japanese consumed an average of 12.7 g of salt a day per head. The amount of salt intake recommended by the Ministry of Health and Welfare is 10.0 g (.).