Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 6

Results: 77

Studies on the characterization of ovomucin and chalaza of the hen'segg

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1518, doi. 10.1111/j.1365-2621.1987.tb05868.x

By:

Itoh, T.;
Sugawara, H.;
Adachi, S.;
Miyazaki, J.

Publication type:

Article

Use of a combination process of osmotic dehydration and freeze drying to produce a raisin-type lowbush blueberry product

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1651

By:

Wills, C.;
Yang, A. P. P.;
Yang, T. C. S.

Publication type:

Article

Tempeh prepared from germinated soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1736, doi. 10.1111/j.1365-2621.1987.tb05919.x

By:

Suparmo, Empty;
Markakis, P.

Publication type:

Article

Suspension stability, texture, and color of high temperature treatedpeanut beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1676

By:

Frank, J. F.;
Rubico, S. M.;
Beuchat, L. R. Beuchat;
Resurreccion, A. V. A.

Publication type:

Article

Use of a 5-caffeoylquinic acid/caffeine ratio to monitor the coffee roasting process

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1680, doi. 10.1111/j.1365-2621.1987.tb05905.x

By:

Purdon, M. P.;
McCamey, D. A.

Publication type:

Article

Stability of glutamine and pyroglutamic acid under model system conditions: influence of physical and technological factors

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1750

By:

Armand, P.;
Airaudo, C. B.;
Gayte-Sorbier, A.

Publication type:

Article

Stability of anthocyanins from sweet potatoes in a model beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1753, doi. 10.1111/j.1365-2621.1987.tb05927.x

By:

Bassa, I. A.;
Francis, F. J.

Publication type:

Article

Solubility, hydrophobicity and net charge of succinylated canola protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1557, doi. 10.1111/j.1365-2621.1987.tb05879.x

By:

Paulson, A. T.;
Tung, M. A.

Publication type:

Article

Relationships of available lysine to lignin, color and protein digestibility of selected wheat-based breakfast cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1580

By:

Kunkel, M. E.;
McAuley, J. A.;
Acton, J. C.

Publication type:

Article

Polyphenoloxidase activity in germinated legume seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1549, doi. 10.1111/j.1365-2621.1987.tb05877.x

By:

Udayasekhara Rao, P.;
Deosthale, Y. G.

Publication type:

Article

Scanning electron microscope image analyzer determination of dimensional postharvest changes in fruit cells

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1649, doi. 10.1111/j.1365-2621.1987.tb05897.x

By:

Bolin, H. R.;
Huxsoll, C. C.

Publication type:

Article

Nitrate and nitrite methods of analysis and levels in raw carrots, processed carrots and in selected vegetables and grain products

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1632, doi. 10.1111/j.1365-2621.1987.tb05893.x

By:

Schuster, B. E.;
Lee, K.

Publication type:

Article

Kinetics of water sorption by soybean and pigeon-pea grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1538, doi. 10.1111/j.1365-2621.1987.tb05874.x

By:

Singh, B. P. N.;
Kulshrestha, S. P.

Publication type:

Article

Palatability and texture of ground meat patties made with varying amounts of pork and turkey

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1490

By:

Novakofski, J.;
Bechtel, P. J.;
McKeith, F. K.;
Park, S.

Publication type:

Article

Rheological properties and conformation of tomato paste pectins, citrus and apple pectins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1987.tb05900.x

By:

Chou, T. D.;
Kokini, J. L.

Publication type:

Article

Relationship between limonin concentration and naringin concentration in commercial single strength grapefruit juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1734

By:

Barros, S.;
McIntosh, C. A.;
Mansell, R. L.

Publication type:

Article

Quantitation of soy protein in frankfurters by gel electrophoresis

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1532

By:

Trinh, H.;
Seilers, R.;
Happich, M. C.;
Woychik, J. H.

Publication type:

Article

Quality of green beans, bell peppers and spinach stored in polyethylene bags

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1637

By:

Kim, K. S.;
Harris, T. C.;
Watada, A. E.;
Kim, S. D.

Publication type:

Article

Protoporphyrin-IX as a substitute for nitrite in cured-meat color production

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1728, doi. 10.1111/j.1365-2621.1987.tb05915.x

By:

Smith, J. S.;
Burge, Jr., D. L.

Publication type:

Article

Quality evaluation of peanut-supplemented Chinese type noodles

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1740

By:

Hung, Y. C.;
Chompreeda, P.;
Beuchat, L. R. Beuchat;
Resurreccion, A. V. A.

Publication type:

Article

Protein solubility, emulsifying stability and capacity of two defatted corn germ proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1615

By:

Zayas, J.;
Lin, C. S.

Publication type:

Article

Processing, nutritional quality and sensory evaluation of amaranth enriched corn tortilla

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1611

By:

Maya, S.;
Ramos-Moreno, V. Ramos-Moreno;
Feria-Morales, A.;
Sanchez-Marroquin, A.

Publication type:

Article

Preparation of high bran Arabic bread with low phytic acid content

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1600, doi. 10.1111/j.1365-2621.1987.tb05887.x

By:

Dagher, S. M.;
Shadarevian, S.;
Birbari, W.

Publication type:

Article

Nozzle dimension effects on the expansion of extrusion cooked corn starch

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1746, doi. 10.1111/j.1365-2621.1987.tb05924.x

By:

Chinnaswamy, R.;
Hanna, M. A.

Publication type:

Article

Nonenzymatic browning in aseptically packaged orange juice and orange drinks: effect of amino acids, deaeration, and anaerobic storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1665

By:

Cornell, J. A.;
Kacem, B.;
Matthews, R. F.;
Crandall, P. G.

Publication type:

Article

Nonenzymatic browning in aseptically packaged orange drinks: effect of ascorbic acid, amino acids and oxygen

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1668

By:

Cornell, J. A.;
Shireman, R. B.;
Matthews, R. F. R. F. Matthews;
Kacem, B.;
Marshall, M. R.

Publication type:

Article

One-stage synthesis of raffinose fatty acid polyesters

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1570, doi. 10.1111/j.1365-2621.1987.tb05881.x

By:

Akoh, C. C.;
Swanson, B. G.

Publication type:

Article

Microbial and sensory quality of boneless dry-cured hams as affectedby mechanical pressing and potassium sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1471

By:

Fox, J. D.;
Karrer, J. A.;
Kemp, J. D.;
Langlois, B. E.

Publication type:

Article

Nonenzymatic browning in dried apples during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1654

By:

Steele, R. J.;
Bolin, H. R.

Publication type:

Article

Intrinsic viscosity of tomato serum as affected by methods of determination and methods of processing concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1642, doi. 10.1111/j.1365-2621.1987.tb05895.x

By:

Tanglertpaibul, T.;
Rao, M. A.

Publication type:

Article

Interfacial composition of sodium caseinate emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1694, doi. 10.1111/j.1365-2621.1987.tb05908.x

By:

Robson, E. W.;
Dalgleish, D. G.

Publication type:

Article

In vitro effects of phytic acid and polyphenols on starch digestion and fiber degradation

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1588

By:

Nyman, M. E.;
Bjorck, I. M.

Publication type:

Article

Availability of soybean hull iron fed to humans in a mixed, western meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1545

By:

Dintzis, F. R.;
Nielsen, E. J.;
Hunt, J. R.;
Lykken, G. I.

Publication type:

Article

Insolubilization of orthophosphates in fresh or cooked ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1486

By:

Kraft, A. A.;
Molins, R. A.;
Olson, D. G.

Publication type:

Article

Characterization of a caffeine-resistant mutant of Aspergillus parasiticus: role of amino acid metabolism

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1718

By:

Stahl, H. G.;
Buchanan, R. L.

Publication type:

Article

In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1577

By:

Mertz, E. T.;
Kirleis, A. W.;
Bookwalter, G. N.

Publication type:

Article

Functional properties of turkey salt-soluble proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1495, doi. 10.1111/j.1365-2621.1987.tb05862.x

By:

Foegeding, E. A.

Publication type:

Article

Functional properties of deamidated oat protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1583

By:

Khanzada, G.;
Ma, C.-Y.

Publication type:

Article

Extending the shelf life of fresh sweet corn by shrink-wrapping, refrigeration, and irradiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1625

By:

Deak, T.;
Heaton, E. I.;
Beuchat, L. R.;
Hung, Y. C.

Publication type:

Article

Expanded tables for multiple comparison procedures in the analysis of ranked data

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1721, doi. 10.1111/j.1365-2621.1987.tb05913.x

By:

Newell, G. J.;
MacFarlane, J. D.

Publication type:

Article

Enhanced thermostability of lactase (Escherichia coli) in milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1730

By:

Wilder, T.;
Mahoney, R. R.

Publication type:

Article

Effects of processing on curd yield and nutrient composition of rapid hydration hydrothermal cooking and traditionally processed soymilk and soybean curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1542, doi. 10.1111/j.1365-2621.1987.tb05875.x

By:

Miskovsky, A.;
Stone, M. B.

Publication type:

Article

Effects of phosphorylation on emulsifying and foaming properties anddigestibility of yeast protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1684

By:

Kinsella, J. E.;
Huang, Y. T.

Publication type:

Article

Effects of microwave heating on lipoxygenase and trypsin inhibitor activities, and water absorption of winged bean seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1738

By:

Suzuki, K.;
Esaka, M.;
Kubota, K.

Publication type:

Article

Effects of initial moisture content and storage relative humidity ontextural changes of layer cakes during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1604

By:

Lacroix, C.;
Castaigne, F.;
Sych, J.

Publication type:

Article

Effects of heat processing on the functionality of whey protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1522

By:

Morr, C. V.;
Mangino, M. E.;
Zadow, J. G. G.Zadow;
Liao, Y. Y.;
Harper, N. J.

Publication type:

Article

Effect of storage temperature on rigor-mortis and ATP degeneration in plaice Paralichthys olivaceus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1514

By:

Hashimoto, K.;
Watabe, S.;
Yamanaka, H.;
Iwamoto, M.

Publication type:

Article

Effects of chemical preservatives on storage and nutrient composition of soybean curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1535, doi. 10.1111/j.1365-2621.1987.tb05873.x

By:

Miskovsky, A.;
Stone, M. B.

Publication type:

Article

Effect of pH on the degradation and regeneration of betanine

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1689, doi. 10.1111/j.1365-2621.1987.tb05907.x

By:

Huang, A. S.;
von Elbe, J. H.

Publication type:

Article

Effect of partial proteolysis and succinylation on functionality of corn germ protein isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1620

By:

Zeece, M. G.;
Messinger, J. K.;
Anderson, R. L. Anderson;
Rupnow, J. H.

Publication type:

Article