Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 5

Results: 79

Yields, color, moisture and microbial contents of chicken patties asaffected by frying and internal temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1183

By:

Chen, T. C.;
Yi, Y. H.

Publication type:

Article

Water-oil absorption index (WOAI): a simple method for predicting the emulsifying capacity of food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1381

By:

Pilosof, A. M. R.;
Elizalde, B. E.;
DeKanterewicz, R. J.;
Bartholomai, G. B. B. Bartholomai

Publication type:

Article

Water stress and quality decline during storage of tropical leafy vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1286

By:

Ali, J. M.;
Lazan, H.;
Mohd, A.;
Nahar, F.

Publication type:

Article

Volatiles in skin of low dose irradiated fresh chicken

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1180

By:

Chen, G.-C.;
Hansen, T. J.;
Shieh, J. J.

Publication type:

Article

Temporal changes in serum cholesterol levels of rats fed casein and skim milk powdered diets

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1410

By:

Kitts, D. D.;
Powrie, W. D.;
Kanhai, J.

Publication type:

Article

Surface active properties of proteins: effects of progressive succinylation on film properties and foam stability of glycinin

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1987.tb14077.x

By:

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

Publication type:

Article

Stability of polyunsaturated fatty acids after microwave cooking of fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1430

By:

Sgoutas, D.;
Hearn, T. L.;
Hearn, J. A.;
Sgoutas, S. A.

Publication type:

Article

Smokehouse process conditions for meat emulsion cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1140

By:

Wang, C. Y.;
Mittal, G. S.;
Usborne, W. R.

Publication type:

Article

Sensory quality of selected sweeteners: unbaked and baked flour doughs

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1391, doi. 10.1111/j.1365-2621.1987.tb14090.x

By:

Redlinger, P. A.;
Setser, C. S.

Publication type:

Article

Sensory evaluation and acceptability of cookies enriched with sweet lupine flour (Lupinus albus cv Multolupa)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1434

By:

Urrutia, X.;
Lopez, L.;
Ballester, D. Ballester;
DePenna, E. W.;
Carreno, P.

Publication type:

Article

Retro-aldol related degradations of 2,4-decadienal in the development of staling flavors in fried foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1186

By:

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

Publication type:

Article

Relationship between pectic compositions and the softening of the texture of Japanese radish roots during cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1317, doi. 10.1111/j.1365-2621.1987.tb14072.x

By:

Fuchigami, M.

Publication type:

Article

Reduction of beta-lactoglobulin content of cheese whey by polyphosphate precipitation

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1237

By:

Nakai, S.;
Al-Mashikh, S. A.

Publication type:

Article

Recovery of glutamic acid from fermentation broth by membrane processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1401, doi. 10.1111/j.1365-2621.1987.tb14093.x

By:

Kuo, W. S.;
Chiang, B. H.

Publication type:

Article

Quality of moin-moins prepared from whole or dehulled cowpea (Vigna unguiculata) cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1436

By:

Harden, M. L.;
Brittin, H. C.;
Lasekan, J. B.

Publication type:

Article

Quality of fungicide treated and individually shrink-wrapped tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1293

By:

Bhowmik, S. R.;
Hulbert, G. J.

Publication type:

Article

Protein quality of cheddar cheese compared with casein and fabricated cheese in the rat

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1245, doi. 10.1111/j.1365-2621.1987.tb14053.x

By:

Kotula, K. T.;
Lowe, C. M.;
McGinnis, N.;
Nikazy, J. N.;
Briggs, G. M. M. Briggs

Publication type:

Article

Postharvest use of sucrose polyesters for extending the shelf-life of stored "golden delicious' apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1283

By:

Nelson, J. W.;
Drake, S. R.;
Fellman, J. K.

Publication type:

Article

Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1209, doi. 10.1111/j.1365-2621.1987.tb14045.x

By:

Hearn, J. A.;
Sgoutas, D. S.;
Hearn, T. L.;
Sgoutas, S. A.

Publication type:

Article

pH dependence of complex formation between condensed tannins and proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1267

By:

Hoff, J. E.;
Oh, H.-I.

Publication type:

Article

Oxidation of ascorbic acid in copper-catalyzed sucrose solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1384

By:

Harris, N. D.;
Hsieh, Y. P.

Publication type:

Article

Optimization of extrusion rice bran stabilization process

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1987.tb14081.x

By:

Kim, C. J.;
Kwon, T. W.;
Byun, S. M.;
Cheigh, H. S.

Publication type:

Article

Optimization of apple juice production by single pass metallic membrane ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1263, doi. 10.1111/j.1365-2621.1987.tb14058.x

By:

Thomas, R. L.;
Westfall, P. H.;
Titus, T. C.;
Gadis, J. L.;
Ellis, N. D.N. D. Ellis

Publication type:

Article

Nutritional, sensory and microbiological qualities of labneh made from goat milk and cow milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1228, doi. 10.1111/j.1365-2621.1987.tb14049.x

By:

Rao, D. R.;
Chawan, C. B.;
Alhajali, A.

Publication type:

Article

Nutrient composition, protein quality, and sensory properties of thirty-six cultivars of dry beans (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1335

By:

Chang, C.-H.;
Scheier, G.;
Burke, D. W.;
Koehler, H. H.

Publication type:

Article

Nitrogenous constituents of selected grain legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1321

By:

Nielsen, S. S.;
Deshpande, S. S.

Publication type:

Article

Monitoring food product temperatures during convective heating: implications for research procedures

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1438

By:

Brown, N. E.;
Matthews, M. E.;
Unklesbay, N. F.

Publication type:

Article

Modification of the Schricker nonheme iron method to minimize pigment effects for red meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1174

By:

Ziprin, Y. A.;
Rhee, K. S.

Publication type:

Article

Modeling of wheat drying in fluidized beds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1358

By:

Calvelo, A.;
Giner, S. A.

Publication type:

Article

Mineral binding characteristics of lignin, guar gum, cellulose, pectin and neutral detergent fiber under simulated duodenal pH conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1414

By:

Clydesdale, F. M.;
Platt, S. R.

Publication type:

Article

Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1987.tb14057.x

By:

Sapers, G. M.;
Douglas, Jr., F. W.

Publication type:

Article

Interactions in protein/polysaccharide/calcium gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1121

By:

Stanley, D. W.;
Smith, J. L.;
Bernal, V. M.;
Smajda, C. H.

Publication type:

Article

Influence of water stress on cold-induced sweetening in leafy vegetable, Brassica juncea L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1289

By:

Ong, G. B.;
Ali, Z. M.;
Lazan, H.;
Mohd, A.

Publication type:

Article

Influence of lipid composition on the water and fat exudation and gel strength of meat batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1126, doi. 10.1111/j.1365-2621.1987.tb14024.x

By:

Whiting, R. C.

Publication type:

Article

Inactivation of soybean lipoxygenase by microwave heating: effect ofmoisture content and exposure time

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1344, doi. 10.1111/j.1365-2621.1987.tb14078.x

By:

Wang, S. H.;
Toledo, M. C. F.

Publication type:

Article

In vitro metabolism of aflatoxin B{sub}1 with microsomal enzymes in the presence of selected nutrients

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1432

By:

Koehler, P. E.;
Harrison, M. A.;
Wheeler, J. L.

Publication type:

Article

In vitro enzymatic hydrolysis of phaseolin, the major storage protein of Phaseolus vulgaris L.

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1326

By:

Nielsen, S. S.;
Deshpande, S. S.

Publication type:

Article

In vitro digestibility of dry bean (Phaseolus vulgaris L.) proteins:the role of heat-stable protease inhibitors

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1330

By:

Nielsen, S. S.;
Deshpande, S. S.

Publication type:

Article

Identification of some phenolic compounds in bilberry juice Vaccinium myrtillus

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1255, doi. 10.1111/j.1365-2621.1987.tb14056.x

By:

Azar, M.;
Brun, S.;
Verette, E.

Publication type:

Article

Identification and antibiotic resistance of Staphylococci and Enterobacteriaceae isolated from restructured and conventional steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1169

By:

Langlois, B. E.;
Moody, W. G.;
Newsome, R. L.

Publication type:

Article

Hollow fiber ultrafiltration of maple sap: a performance study

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1394

By:

Goulet, J.;
Pouliot, G.

Publication type:

Article

Growth and inactivation of microorganisms isolated from ultrapasteurized egg

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1219

By:

Stanley, N. W.;
Foegeding, P. M.

Publication type:

Article

Gamma-irradiation of Clostridium botulinum inoculated turkey frankfurters formulated with different chloride salts and polyphosphates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1987.tb14027.x

By:

Barbut, S.;
Maurer, A. J.;
Thayer, D. W.

Publication type:

Article

Functionality of defatted corn germ proteins in a model system: fat binding capacity and water retention

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1308

By:

Zayas, J. F.;
Lin, C. S.

Publication type:

Article

Functionality and microbial stability of ultrapasteurized, aseptically refrigerated whole egg

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1212

By:

Foegeding, P. M.;
Ball, Jr., H. R.;
Hamid-Samimi, M.;
Swartzel, K. R.

Publication type:

Article

Frozen storage stability of modified pollock (Theragra chalcogramma)blocks containing 15% or 30% minced pollock

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1191

By:

Hardy, A.;
Reppond, K. D.;
Babbitt, J. K.

Publication type:

Article

Fractionation of anhydrous milk fat by superficial carbon dioxide

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1231, doi. 10.1111/j.1365-2621.1987.tb14050.x

By:

Arul, J.;
Tardif, R.;
Sahasrabudhe, M. R. Sahasrabudhe;
Makhlouf, J.;
Boudreau, A.

Publication type:

Article

Formation of cholesterol-5,6-epoxides during spray-drying of egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1224, doi. 10.1111/j.1365-2621.1987.tb14048.x

By:

Morgan, J. N.;
Armstrong, D. J.

Publication type:

Article

Flow properties of solutions of oat {beta}-glucans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1987.tb14083.x

By:

Autio, K.;
Myllymaki, O.;
Malkki, Y.

Publication type:

Article

Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1133

By:

Nakai, S.;
Vallejo-Cordoba, B.;
Powrie, W. D.;
Beveridge, T.

Publication type:

Article