Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 1

Results: 63

Shelf life study of oil/water emulsions using various commercial hydrocolloids

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 166

By:

Stauffer, D. R.;
Coia, D. A.

Publication type:

Article

Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 132

By:

Chang, Y.-H.;
Liou, S.-E.;
Chiang, W.;
Wu, C. M.

Publication type:

Article

Texture profile analysis, expressed serum, and microstructure of heat-formed egg yolk gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 68, doi. 10.1111/j.1365-2621.1987.tb13974.x

By:

Woodward, S. A.;
Cotterill, O. J.

Publication type:

Article

Texture and microstructure of cooked whole egg yolks and heat-formedgels of stirred egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 63, doi. 10.1111/j.1365-2621.1987.tb13973.x

By:

Woodward, S. A.;
Cotterill, O. J.

Publication type:

Article

Surface active properties of food proteins: effects of reduction of disulfide bonds on film properties and foam stability of glycinin

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 128

By:

Kinsella, J. E.;
Kim, S. H.

Publication type:

Article

Sensory, acoustical, and force-deformation measurements of potato chip crispness

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 138, doi. 10.1111/j.1365-2621.1987.tb13990.x

By:

Vickers, J. M.

Publication type:

Article

Some essential elements of two species of boletus grown in Cordoba (Argentina)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 216

By:

Guzman, C. A.;
Sacchetta, R. A.;
Pecora, R. P.

Publication type:

Article

Some characteristics of the enzymatic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 15, doi. 10.1111/j.1365-2621.1987.tb13964.x

By:

McDonald, R. E.;
Hultin, H. O.

Publication type:

Article

Rheological properties of tomato concentrates as affected by particle size and methods of concentration

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 141, doi. 10.1111/j.1365-2621.1987.tb13991.x

By:

Tanglertpaibul, T.;
Rao, M. A.

Publication type:

Article

Squeezing flow viscosimetry of peanut butter

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 180

By:

Peleg, M.;
Campanella, O. H.

Publication type:

Article

Quality of freeze concentrated orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 159

By:

Marcy, J. E.;
Braddock, R. J.

Publication type:

Article

Reduction in pH and fermentation time of meat mixtures containing dry acid whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 238

By:

Luedecke, L. O.;
Nuckles, R. O.;
Brekke, C. J.

Publication type:

Article

High performance liquid chromatography of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone in pineapple and grapefruit juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 163, doi. 10.1111/j.1365-2621.1987.tb13996.x

By:

Lee, H. S.;
Nagy, S.

Publication type:

Article

Relationships between sensory and objective measures of postharvest quality of snap beans as determined by cluster analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 113

By:

Shewfelt, R. L.;
Hurst, W. C. C. Hurst;
Resurreccion, A. V. A.;
Prussia, S. E.

Publication type:

Article

Protective effect of milk on mineral precipitation by Na phytate

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 240, doi. 10.1111/j.1365-2621.1987.tb14021.x

By:

Platt, S. R.;
Gifford, S. R.;
Clydesdale, F. M. Clydesdale;
Nadeau, D. B.

Publication type:

Article

Prediction of residual peroxidase activity in the blanching-cooling of corn-on-the-cob and its relation to off-flavor development in frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 232

By:

Luna, J. A.;
Silva, E. R.;
Bertone, R. A.;
Garrote, R. L.

Publication type:

Article

Novel products from underutilized fish using combined processing technology

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 7, doi. 10.1111/j.1365-2621.1987.tb13962.x

By:

Karmas, E.;
Lauber, E.

Publication type:

Article

Partial purification of an antioxidizing component in raw cow milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 88

By:

Yamamoto, A.;
Toyosaki, T.;
Mineshita, T.

Publication type:

Article

Milk curdling by rennet under high pressure

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 84

By:

Shimizu, S.;
Gekko, K.;
Fukami, K.;
Ohmiya, K.

Publication type:

Article

Microbial production of citric acid by solid state fermentation of kiwifruit peel

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 226, doi. 10.1111/j.1365-2621.1987.tb14014.x

By:

Hang, Y. D.;
Luh, B. S.;
Woodams, E. E.

Publication type:

Article

Muscle protein structure-function relationships and discrimination of functionality by multivariate analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 31

By:

Nakai, S.;
Wood, D. F.;
Li-Chan, E.

Publication type:

Article

Laboratory sprout damage and effect of heat treatment on milling andbaking properties of Indian wheats

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 176, doi. 10.1111/j.1365-2621.1987.tb13999.x

By:

Singh, N.;
Sekhon, K. S.;
Nagi, H. P. S.

Publication type:

Article

Isolation of a caffeine-resistant mutant of Aspergillus parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 194, doi. 10.1111/j.1365-2621.1987.tb14003.x

By:

Buchanan, R. L.;
Zaika, L. L.;
Kunsch, C. A.;
Mertz, S. E.;
Purcell, Jr., C. J.

Publication type:

Article

Is chlorogenic acid bitter?

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 213, doi. 10.1111/j.1365-2621.1987.tb14007.x

By:

Nagel, C. W.;
Herrick, I. W.;
Graber, W. R.

Publication type:

Article

Impact of infrared broiling on the thiamin and riboflavin retention and sensory quality of salmon steaks for foodservice use

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 4

By:

Khan, M. A.;
Takahashi, Y.

Publication type:

Article

Heat-stability of milk-clotting enzymes in conditions encountered inswiss cheese making

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 75, doi. 10.1111/j.1365-2621.1987.tb13975.x

By:

Garnot, P.;
Molle, D.

Publication type:

Article

Isolation and partial characterization of phytic acid-rich particlesfrom great northern beans (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 109, doi. 10.1111/j.1365-2621.1987.tb13983.x

By:

Reddy, N. R.;
Pierson, M. D.

Publication type:

Article

Influence of processing on the volatile compounds characterizing theflavor of pickled fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 10

By:

Lindsay, R. C.;
Josephson, D. B.;
Stuiber, D. A.

Publication type:

Article

Flavor protein interactions: characteristics of 2-nonanone binding to isolated soy protein fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 98, doi. 10.1111/j.1365-2621.1987.tb13980.x

By:

O'Neill, T. E.;
Kinsella, J. E.

Publication type:

Article

Effects of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 146, doi. 10.1111/j.1365-2621.1987.tb13992.x

By:

Roos, Y. H.

Publication type:

Article

Determination of the yield stress of semi-liquid foods from squeezing flow data

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 214

By:

Peleg, M.;
Campanella, O. H.

Publication type:

Article

Cholesterol oxides in Swedish foods and food ingredients: fresh eggsand dehydrated egg products

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 57

By:

Appelqvist, L.-A.;
Nourooz-Zadeh, J.

Publication type:

Article

Effects of germination on the proximate composition and nutritional quality of winged bean (Psophocarpus tetragonolobus) seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 106

By:

Puwastien, P.;
King, R. D.

Publication type:

Article

Functional and biochemical changes in deboned turkey due to frozen storage and lipid oxidation

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 22, doi. 10.1111/j.1365-2621.1987.tb13965.x

By:

Smith, D. M.

Publication type:

Article

Effects of rapid processing on the chemical and sensory properties of restructured steak made from bull and steer meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 28

By:

Jones, K. W.;
Costello, W. J.;
Romans, J. R. J. R. Romans;
Gee, D. H.;
Paterson, B. C.

Publication type:

Article

Enzymatic determination of trimethylamine and its relationship to fish quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 1

By:

Gill, T. A.;
Wong, K.

Publication type:

Article

Effects of induced low-temperature stress on raw peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 242, doi. 10.1111/j.1365-2621.1987.tb14022.x

By:

Singleton, J. A.;
Pattee, H. E.

Publication type:

Article

Effects of commercial food grade enzymes on free fatty acid profilesin granular cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 78

By:

Leon, I. J.;
Lin, J. C. C.

Publication type:

Article

Effect of extrusion cooking on in vitro protein digestibility of sorghum

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 218

By:

Jansen, G. R.;
Fapojuwo, O. O.;
Maga, J. A.

Publication type:

Article

Effect of adenosine-nucleotides and their derivatives on the denaturation of myofibrillar proteins in vitro during frozen storage at -20*8DC

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 117

By:

Tsao, C.-Y.;
Jiang, S. T.;
Hwang, B.-S.

Publication type:

Article

Effects of chlorophyll and {beta}-carotene on the oxidation stability of olive oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 234

By:

Lee, E. C.;
Fakourelis, N.;
Min, D. B.

Publication type:

Article

Effect of water on the production of cooked beef aroma compounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 42

By:

MacLeod, G.;
Ames, J. M.

Publication type:

Article

Effect of various cellulases and pectinases on viscosity reduction of mango pulp

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 230

By:

Nanjundaswamy, A. M.;
Sreenath, H. K.;
Sreekantiah, K. R.

Publication type:

Article

Effect of inorganic polyphosphates on ground beef characteristics: some chemical, physical, and sensory effects on frozen beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 50

By:

Walker, H. W.;
Kraft, A. A.;
Olson, D. G.;
Rust, R. E.;
Molins, R. A.;
Merkenich, K.

Publication type:

Article

Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 222

By:

Markakis, P.;
Liu, K.

Publication type:

Article

Effect of inorganic polyphosphates on ground beef characteristics: microbiological effects on frozen beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 46

By:

Walker, H. W.;
Kraft, A. A.;
Olson, D. G.;
Rust, R. E.;
Molins, R. A.;
Merkenich, K.

Publication type:

Article

Determination of the beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 124, doi. 10.1111/j.1365-2621.1987.tb13986.x

By:

Kim, Y. A.;
Chism, G. W., III;
Mangino, M. E.

Publication type:

Article

Effect of flavonoids and related compounds on soybean lipoxygenase-1activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 220

By:

Klein, B. P.;
King, D. L.

Publication type:

Article

Detection of phenylalanine ammonia-lyase in the skin of blueberry and cranberry fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 155

By:

Beck, J. A.;
Matulaitis, R. M.;
Sapers, G. M.

Publication type:

Article

Effect of alkaline treatment on the dispersibility of soy protein isolates and properties of milk clots formed from nonfat milk and treated soy protein mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 91

By:

Morris, H. A.;
Mohamed, M. O.;
Schmidt, R. H.

Publication type:

Article