Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 2

Results: 93

Water-imbibing capacity and rheological properties of isolated soy proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 464

By:

Steinberg, M. P.;
Yao, J. J.;
Wei, L. S.

Publication type:

Article

Use of the InfraAlyzer in proximate analysis of mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 379

By:

Osuala, C. I.;
Bartholomew, D. T.

Publication type:

Article

Water-binding capacity of ground lamb-soy mixtures with different levels of water and salt and internal end-point temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 376, doi. 10.1111/j.1365-2621.1988.tb07709.x

By:

Aljawad, L. S.;
Bowers, J. A.

Publication type:

Article

Qaulity and shelf life of individually shrink-wrapped peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 519

By:

Sebris, C. M.;
Bhowmik, S. R.

Publication type:

Article

Processing corn distillers' grains to improve flavor: storage stability in corn-soy milk blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 523

By:

Warner, K.;
Wu, Y. V.;
Bookwalter, G. N.

Publication type:

Article

Prediction of quality in frozen cod (Gadus morhua) fillets

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 328

By:

Blum, I. E.;
LeBlanc, R. J.;
LeBlanc, E. L.

Publication type:

Article

Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 626, doi. 10.1111/j.1365-2621.1988.tb07770.x

By:

Mannapperuma, J. D.;
Singh, R. P.

Publication type:

Article

Potential of ferulic acid as a precursor to off-flavors in stored orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 500

By:

Kanner, J.;
Striem, B. J.;
Peleg, J.;
Naim, M.

Publication type:

Article

Thermal properties of proteins in chicken broiler tissues

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 363, doi. 10.1111/j.1365-2621.1988.tb07706.x

By:

Kijowski, J. M.;
Mast, M. G.

Publication type:

Article

Theoretical computation of the isothermal flow through the reverse screw element of a twin screw extrusion cooker

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 616

By:

Vergnes, B.;
Tayeb, J.;
Della Valle, G.

Publication type:

Article

Studies on a soy-based low-fat spread

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 455, doi. 10.1111/j.1365-2621.1988.tb07729.x

By:

Patel, A. A.;
Gupta, S. K.

Publication type:

Article

Studies of thermal denaturation of oat globulin by differential scanning calorimetry

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 531

By:

Harwalkar, V. R.;
Ma, C.-Y.

Publication type:

Article

Studies of the interaction between aspartame and flavor vanillin by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 562, doi. 10.1111/j.1365-2621.1988.tb07756.x

By:

Cha, A. S.;
Ho, C.-T.

Publication type:

Article

Simultaneous determination of neutral sugars and uronic acids in hydrocolloids

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 574, doi. 10.1111/j.1365-2621.1988.tb07760.x

By:

Ha, Y. W.;
Thomas, R. L.

Publication type:

Article

Short-time breadmaking systems. Effect on oxidation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 540, doi. 10.1111/j.1365-2621.1988.tb07750.x

By:

Wu, J. Y.;
Hoseney, R. C.;
Ponte, Jr., J. G.;
Maningat, J. I.

Publication type:

Article

Short-time breadmaking systems. Effect of formulation, additives, temperature, and flour quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 535, doi. 10.1111/j.1365-2621.1988.tb07750.x

By:

Wu, J. Y.;
Hoseney, R. C.;
Ponte, Jr., J. G.;
Maningat, J. I.

Publication type:

Article

Short-time breadmaking systems. A continuous mix system

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 546, doi. 10.1111/j.1365-2621.1988.tb07750.x

By:

Wu, J. Y.;
Hoseney, R. C.;
Ponte, Jr., J. G.;
Maningat, J. I.

Publication type:

Article

Seven factor response surface optimization of a double-stage lye (NaOH) peeling process for pimiento peppers

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 631, doi. 10.1111/j.1365-2621.1988.tb07771.x

By:

Floros, J. D.;
Chinnan, M. S.

Publication type:

Article

Separation of phospholipids from egg yolk and recovery of water-soluble proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 425

By:

Nakai, S.;
Sim, J. S.;
Hatta, H.

Publication type:

Article

Sensitivity of Pseudomonas strains to polyphosphates in media systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 669, doi. 10.1111/j.1365-2621.1988.tb07787.x

By:

Zessin, K. G.;
Shelef, L. A.

Publication type:

Article

Response contour diagrams to describe effects of moisture, storage temperature and sulfur dioxide on color of dried apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 643, doi. 10.1111/j.1365-2621.1988.tb07774.x

By:

Sayavedra-Soto, L. A.;
Montgomery, M. W.

Publication type:

Article

Relationship of disulfide bond formation to altered rheological properties of oleic acid modified egg white

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 603

By:

Ball, Jr., H. R.;
Vigdorth, V. L.

Publication type:

Article

Reduction of grapefruit bitter components in a fluidized {beta}-cyclodextrin polymer bed

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 516

By:

Shaw, P. E.;
Wagner, Jr., C. J.;
Wilson, III., C. W.

Publication type:

Article

Quantitative variation of total phenols in fresh market tomatoes at three stages of maturity

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 639, doi. 10.1111/j.1365-2621.1988.tb07772.x

By:

Senter, S. D.;
Forbus, Jr., W. R.;
Horvat, R. J.

Publication type:

Article

Quality of frozen cauliflower during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 491, doi. 10.1111/j.1365-2621.1988.tb07738.x

By:

Aparicio-Cuesta, M. P.;
Garcia-Moreno, C.

Publication type:

Article

Quality and mechanical stability of pecan kernels with different packaging protocols

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 565, doi. 10.1111/j.1365-2621.1988.tb07757.x

By:

Dull, G. G.;
Kays, S. J.

Publication type:

Article

Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 450, doi. 10.1111/j.1365-2621.1988.tb07728.x

By:

Okezie, B. Onuma;
Bello, A. B.

Publication type:

Article

Partition coefficients of food package printing ink solvents in soybean oil, chocolate liquor, and a high-fat baked product

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 568, doi. 10.1111/j.1365-2621.1988.tb07758.x

By:

Halek, G. W.;
Hatzidimitriu, E.

Publication type:

Article

Partial concentration of red wine by reverse osmosis

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 647

By:

Dick, R.;
Bui, K.;
Galzy, P.;
Moulin, G.

Publication type:

Article

Packaging of scallops with sorbate: an assessment of the hazard fromClostridium botulinum

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 349, doi. 10.1111/j.1365-2621.1988.tb07703.x

By:

Fletcher, G. C.;
Murrell, W. G.;
Statham, J. A.;
Bremner, H. A.;
Stewart, B. J.

Publication type:

Article

Ogi quality of sorghum flour dry-milled from fermented sorghum grains

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 641, doi. 10.1111/j.1365-2621.1988.tb07773.x

By:

Adeyemi, I. A.

Publication type:

Article

Ninhydrin assay for proteolysis in ripening cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 432

By:

Friedman, M.;
Pearce, K. N.;
Karahalios, D.

Publication type:

Article

Mixed saturated salt solutions as standards for water activity measurement in the microbiological growth range

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 578

By:

Chirife, J.;
Polio, M. L.;
Kitic, D.;
Favetto, G. J.

Publication type:

Article

Minimization of oxidative flavor deterioration in refrigerated, batter-breaded restructured pork nuggets by glandless cottonseed flour inthe meat or coating

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 388

By:

Ziprin, Y. A.;
Rhee, K. S.;
Keeton, J. T.;
Leu, R.;
Bohac, J. J.;
Cross, H. R.

Publication type:

Article

Microstructural changes of ice-chilled and cooked freshwater prawn, Microbrachium rosenbergii

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 319

By:

Moy, J. H.;
Nip, W. K.

Publication type:

Article

Microbiological quality of cowpea paste used to prepare Nigerian akara

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 442

By:

McWatters, K. H.;
Bulgarelli, M. A.;
Beuchat, L. R.

Publication type:

Article

Menhaden (Brevoortia tyrannus): thermally processed for a potential food resource

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 323

By:

Long, K. A.;
Johnson, J. M.;
Phillips, J. A.;
Flick, G. J.

Publication type:

Article

Measurement of dielectric constant to quantitate solute water in thesucrose-starch-water system

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 580, doi. 10.1111/j.1365-2621.1988.tb07762.x

By:

Chinachoti, P.;
Steinberg, M. P.;
Payne, D. A.

Publication type:

Article

Low pH inactivation of pectinesterase in single-strength orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 504

By:

Koburger, J. A.;
Owusu-Yaw, J.;
Marshall, M. R.;
Wei, C. I.

Publication type:

Article

Measurement of acid diffusion in canned vegetables using pH sensitive indicators

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 494, doi. 10.1111/j.1365-2621.1988.tb07739.x

By:

McCarthy, M. J.;
Heil, J. R.

Publication type:

Article

Kinetics of protein quality change in an extruded cowpea-corn flour blend under varied steady-state storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 584, doi. 10.1111/j.1365-2621.1988.tb07763.x

By:

Ringe, M. L.;
Love, M. H.

Publication type:

Article

Isolation and identification of lactic acid bacteria from samples ofcitrus molasses and unpasteurized orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 645, doi. 10.1111/j.1365-2621.1988.tb07775.x

By:

Parish, M.;
Higgins, D.

Publication type:

Article

Inositol phosphates in processed foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 496

By:

Johnston, M. R.;
Philippy, B. G.;
Tao, S.-H.;
Fox, M. R. S.

Publication type:

Article

Influence of the ratio of degrees Brix to percent acid on consumer acceptance of processed modified grapefruit juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 513

By:

Carter, R. D.;
de Jager, G.;
Fellers, P. J.

Publication type:

Article

Influence of temperature of measurement on creep phenomena in glycinin gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 589, doi. 10.1111/j.1365-2621.1988.tb07764.x

By:

Kamata, Y.;
Rector, D.;
Kinsella, J. E.

Publication type:

Article

Influence of smokehouse air flow patterns, air changes and cook cycles on texture and shrinkage of wieners

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 421

By:

Mittal, G. S.;
Stech, I.;
Usborne, W. R.

Publication type:

Article

Individualized optimization of the salt content of white bread for acceptability

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 549

By:

Griffiths, R. P.;
Conner, M. T.;
Clifton, V. J.;
Booth, D. A.

Publication type:

Article

Inactivation of Listeria monocytogenes by ultraviolet energy

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 571, doi. 10.1111/j.1365-2621.1988.tb07759.x

By:

Yousef, A. E.;
Marth, E. H.

Publication type:

Article

Improvement of functional properties of wheat gluten and blood globin by complex-formation with soy lecithin

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 527

By:

Mizutani, R.;
Nakamura, R.

Publication type:

Article

Identification of 2-methyl-3-furanthiol in the steam distillate fromcanned tuna fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 658

By:

Mussinan, C. J.;
Withycombe, D. A.

Publication type:

Article