Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 1

Results: 83

Volatile flavor components in the headspace of the babaco fruit (Carica pentagoni)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 138, doi. 10.1111/j.1365-2621.1988.tb10194.x

By:

Bartley, J. P.

Publication type:

Article

Volatile compounds produced in L-cysteine/D-glucose model system by sunlight irradiation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 196, doi. 10.1111/j.1365-2621.1988.tb10207.x

By:

Sheldon, S. A.;
Shibamoto, T.

Publication type:

Article

Use of an octadecyl-bonded silica and a styrene-divinyl-benzene copolymer for the recovery of blackcurrant aroma compounds from a food plant waste water

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 141, doi. 10.1111/j.1365-2621.1988.tb10195.x

By:

Bitteur, S.;
Rosset, R.

Publication type:

Article

Total caloric input of a thermal process as an index of lethality for foot-and-mouth disease virus

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 185, doi. 10.1111/j.1365-2621.1988.tb10205.x

By:

Blackwell, J. H.;
Nolan, E. J.;
Rickansrud, D. A.

Publication type:

Article

Thiamin stability in simulated intermediate moisture food

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 199

By:

Lund, D. B.;
Arabshahi, A.

Publication type:

Article

Studies on seed peroxidase Phaseolus vulgaris cv, Haricot

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 247, doi. 10.1111/j.1365-2621.1988.tb10220.x

By:

Kermasha, S.;
Metche, M.

Publication type:

Article

Stability of vacuum cook-in-bag turkey breast rolls during refrigerated storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 46

By:

Alvarez, V. B.;
Smith, D. M.

Publication type:

Article

Sensory and cooking properties of beef steaks and roasts cooked withand without external fat

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 34

By:

Cross, H. R.;
Coleman, M. E.;
Rhee, K. S.

Publication type:

Article

Selenium content of processed soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 300

By:

Davis, J.;
Sensmeier, R. K.;
Marks, H. S.;
Weaver, C. M.

Publication type:

Article

Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 153

By:

Levi, A.;
Pesis, E.;
Ben-Arie, R.

Publication type:

Article

Rheological behavior of comminuted meat batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 70, doi. 10.1111/j.1365-2621.1988.tb10180.x

By:

Payne, N. N.;
Rizvi, S. S. H.

Publication type:

Article

Removal of phytate from great northern beans (Phaseolus vulgaris L.)and its combined density fraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 107

By:

Sathe, S. K.;
Reddy, N. R.;
Pierson, M. D.

Publication type:

Article

Reaction kinetics of the denaturation of whey proteins in milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 258, doi. 10.1111/j.1365-2621.1988.tb10223.x

By:

Dannenberg, F.;
Kessler, H.-G.

Publication type:

Article

Quality changes and nonenzymic browning intermediates in grapefruit juice during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 168, doi. 10.1111/j.1365-2621.1988.tb10201.x

By:

Lee, H. S.;
Nagy, S.

Publication type:

Article

Protein components precipitated from egg white by removal of salt

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 292

By:

Shimizu, A.;
Kitabatake, N.;
Doi, E.

Publication type:

Article

Properties of dark and light tissue from horse mackerel (Trachurus murphyi)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 284

By:

Bisso, G.;
Rutman, M.;
Aguilera, J. M.

Publication type:

Article

Permeability and solubility of d-limonene vapor in cereal package liners

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 253

By:

Giacin, J. R.;
Harte, B. R.;
Mohney, S. M.;
Miltz, J. J. Miltz;
Hernandez, R. J.

Publication type:

Article

On the adequacy of methods for the quantitative determination of reactive lysine in the free form or in small peptides

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 290

By:

Parent, G.;
Desrosiers, T.;
Savoie, L.;
Bergeron, G.

Publication type:

Article

Numerically predicted transient temperature and velocity profiles during natural convection heating of canned liquid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 191, doi. 10.1111/j.1365-2621.1988.tb10206.x

By:

Datta, A. K.;
Teixeira, A. A.

Publication type:

Article

Nucleotide catabolism: influence on the storage life of tropical species of fish from the North West shelf of Australia

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 6

By:

Olley, J.;
Vail, A. M. A.;
Statham, J. A.;
Bremner, H. A.

Publication type:

Article

Moisture, fat and cholesterol content of some raw, barbecued and cooked organ meats of beef and mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 270, doi. 10.1111/j.1365-2621.1988.tb10225.x

By:

Mustafa, F. A.

Publication type:

Article

Mircobiological evaluation of navy bean protein concentrate and its blend with retail ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 88

By:

Khan, K.;
Duszkiewicz-Reinhard, W.;
Funke, B.

Publication type:

Article

Minimum inhibitory concentration studies of antimicrobic combinations against Saccharomyces cerevisiae in a model broth system

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 237, doi. 10.1111/j.1365-2621.1988.tb10217.x

By:

Parish, M. E.;
Carroll, D. E.

Publication type:

Article

Metabiotic association of Fusarium, Alternaria, and Rhizoctonia withClostridium botulinum in fresh tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 120

By:

Chen, S.;
Mundt, J. O.;
Draughon, F. A.

Publication type:

Article

Masking of soy protein flavor by tomato sauce

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 93

By:

Chan, N.;
McDaniel, M. R.

Publication type:

Article

Influence of substituting two levels of tofu for fat in a cooked comminuted meat-type product

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 97

By:

Cahill, V. R.;
Jeng, C.-Y.;
Peng, A. C.;
Ockerman, H. W.

Publication type:

Article

Influence of stems, petioles and leaves on the phenolic content of Concord and Aurora Blanc juice and wine

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 173

By:

Cash, J. N.;
Santerre, C. R.;
Huang, P.-J.D.

Publication type:

Article

Influence of phospholipids on the development of oxidized off-flavors in cooked turkey rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 55

By:

Sheldon, B. W.;
Wu, T. C.

Publication type:

Article

Improved method for determination of salt in oysters by direct titration of chloride ion

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 288

By:

Sanders, L.;
Rippen, T.;
Reily, L.;
Hackney, C. R.

Publication type:

Article

Immunochemical properties of native and heat denatured ovalbumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 222, doi. 10.1111/j.1365-2621.1988.tb10214.x

By:

Breton, C.;
Thanh, L. Phan;
Paraf, A.

Publication type:

Article

Immunochemical identification and quantification of ovalbumin additive in canned mushrooms

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 226, doi. 10.1111/j.1365-2621.1988.tb10215.x

By:

Breton, C.;
Thanh, L. Phan;
Paraf, A.

Publication type:

Article

Identification of microbial isolates from vacuum-packaged ground pork irradiated at 1 kGy

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 278

By:

Walker, H. W.;
Kraft, A. A.;
Olson, D. G.;
Molins, R. A.;
Ehioba, R. M.;
Skowronski, R. P.;
Subbaraman, G.

Publication type:

Article

HPLC determination of sugars, starch and oligosaccharides in infant formulas using resin-based, fixed-ion columns

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 264

By:

Hatina, G.;
Scott, F. W.

Publication type:

Article

Heating and the distribution of total and heme iron between meat andbroth

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 43

By:

Mahoney, A. W.;
Cornforth, D. P. Cornforth;
Buchowski, M. S.;
Carpenter, C. E.

Publication type:

Article

Heat penetration in canned mussels during agitated retorting

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 4

By:

Soule, C. L.;
Valle, C. E. Del;
Casales, M. R.

Publication type:

Article

Heat inactivation of pectinesterase in orange juice pulp

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 162

By:

Temelli, F.;
Wicker, L.

Publication type:

Article

Heat degradation of heme in methemoglobin and metmyoglobin model systems measured by reversed-phase ion-pair high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 40

By:

Oelingrath, I. M.

Publication type:

Article

Growth and protease secretion by spoilage bacteria: influence of nitrogen fractions of protein-aceous foods on Aeromonas hydrophilia

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 243

By:

Venugopal, V.;
Nerkar, D. P.;
Alur, M. D.

Publication type:

Article

Gelation of {beta}-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 231, doi. 10.1111/j.1365-2621.1988.tb10216.x

By:

Mulvihill, D. M.;
Kinsella, J. E.

Publication type:

Article

Functional properties of hydrolyzed whey permeate syrups in bread formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 215

By:

Jeon, I. J.;
Ponte, Jr., J. G.;
Ogunrinola, O. A.

Publication type:

Article

Fractionation and characterization of glycomacro-peptide from caseinate and skim milk hydrolysates

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 80, doi. 10.1111/j.1365-2621.1988.tb10182.x

By:

Morr, C. V.;
Seo, A.

Publication type:

Article

Flavor evaluation of Florida frozen concentrated orange juice blended from concentrates produced with varying extraction yields

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 165

By:

Barros, S. M.;
Carter, R. D.

Publication type:

Article

Flavor components and factors associated with the development of off-flavors in cooked turkey rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 49

By:

Sheldon, B. W.;
Wu, T. C.

Publication type:

Article

Fermentation of cucumbers in anaerobic tanks

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 127

By:

Daeschel, M. A.;
Fleming, H. P.;
McFeeters, R. F.;
Humphries, E. G.;
Thompson, R. L.

Publication type:

Article

Factors affecting the palatability and shelf life of precooked, microwave-reheated beef roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 31

By:

Parrish, Jr., F. C.;
Paterson, B. C.

Publication type:

Article

Evaluation of mechanical deaeration parameters for high vacuum canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 157, doi. 10.1111/j.1365-2621.1988.tb10198.x

By:

Heil, J. R.;
Merson, R. L.;
Bernhard, R. A.;
Hamblin, C. L.;
Patino, H. H. Patino

Publication type:

Article

Enzyme-linked immunoassay of soybean Kunitz trypsin inhibitor using monoclonal antibodies

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 102, doi. 10.1111/j.1365-2621.1988.tb10186.x

By:

Brandon, D. L.;
Friedman, M.;
Bates, A. H.

Publication type:

Article

Enzymatic hydrolysis of whole bovine blood and its relationshiop to some colligative properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 272

By:

Arroyo, O.;
Argaiz, A.;
Beristain, C. J.;
Duarte, F. J.;
Garcia, H. S. S. Garcia

Publication type:

Article

Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 62

By:

Lindsay, R. C.;
Barbut, S.;
Maurer, A. J.

Publication type:

Article

Effects of combined antimicrobial agents on fermentation initiation by Saccharomyces cerevisiae in a model broth system

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 240, doi. 10.1111/j.1365-2621.1988.tb10218.x

By:

Parish, M. E.;
Carrol, D. E.

Publication type:

Article