Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 5

Results: 84

Viscosity reduction by homogenization of orange juice concentrate ina pilot plant TASTE evaporator

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1477

By:

Carter, R. D.;
Sadler, G. D.;
Crandall, P. G.;
Davis, K. C.

Publication type:

Article

Time and temperature effect on stability of Moroccan processed orange juice during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1470

By:

Kane, D.;
Kaanane, A.;
Labuza, T. P.

Publication type:

Article

Technology of weaning food formulations prepared from germinated cereals and legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1391

By:

Gopez, M. D.;
Homma, S.;
Lainez, W. N.;
Librando, E. C.;
Marero, L. M.;
Payumo, E. M.

Publication type:

Article

Surface tension and foamability of protein and surfactant solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1542, doi. 10.1111/j.1365-2621.1988.tb09319.x

By:

Kitabatake, N.;
Doi, E.

Publication type:

Article

Supercritical CO{sub}2 extraction of carotene and lutein from leaf protein concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1532

By:

King, J. W.;
Favati, F.;
Eskins, K.;
Friedrich, J. P.

Publication type:

Article

Stability of anthocyanins from Zebrina pendula and Ipomoea tricolor in a model beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1580, doi. 10.1111/j.1365-2621.1988.tb09332.x

By:

Teh, L. S.;
Francis, F. J.

Publication type:

Article

Some effects of various methods of processing on the characteristicsof tumbled cured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1570

By:

Althen, T. G.;
Mikel, W. B.;
Rogers, R. W.

Publication type:

Article

Shelf-life of sterile snapper (Chrysophrys auratus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1327

By:

Hodgson, J. A.;
Fletcher, G. C.

Publication type:

Article

Selenium content of chicken meat as affected by cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1294

By:

Lane, H. W.;
Tanticharoenkiat, O.;
Chastain, M. F.

Publication type:

Article

Role of Ca+s+s-dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1253, doi. 10.1111/j.1365-2621.1988.tb09251.x

By:

Koohmaraie, M.;
Babiker, A. S.;
Dutson, T. R.;
Merkel, R. A.

Publication type:

Article

Rheological and gelation properties of meat batters prepared with three chloride salts

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1296

By:

Mittal, G. S.;
Barbut, S.

Publication type:

Article

Removal of aflatoxin B{sub}1 from peanut milk inoculated with Flavobacterium aurantiacum

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1384, doi. 10.1111/j.1365-2621.1988.tb09282.x

By:

Hao, Y.-Y.;
Brackett, R. E.

Publication type:

Article

Purification and characterization of a lectin from the seeds of amaranth (Amaranthus cruentus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1988.tb09289.x

By:

Koeppe, S. J.;
Rupnow, J. H.

Publication type:

Article

Protein concentrate from chickpea: nutritive value of a protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration and its potential use in an infant formula

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1396

By:

Valencia, M. E.;
Ulloa, J. A.;
Garcia, Z. H.

Publication type:

Article

Preparation of rapeseed protein isolate by sodium hexametaphosphate extraction, ultrafiltration, diafiltration, and ion-exchange

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1537

By:

Diosady, L. L.;
Tzeng, Y.-M.;
Rubin, L. J.

Publication type:

Article

Prediction of changes in color of tomatoes during ripening at different constant temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1433

By:

Davis, J. W.;
Thai, C. N.;
Shewfelt, R. L.

Publication type:

Article

Permeation rate during reverse osmosis of milk influenced by osmoticpressure and deposit formation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1377

By:

Kessler, H.-G.;
Kulozik, U.

Publication type:

Article

Observation and analysis of crystalline phases in processed cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1367

By:

Puech, J.;
Lebugle, A.;
Pommert, J. F.;
Perie, J.;
Klaebe, A.

Publication type:

Article

Nutritional characteristics of weaning foods prepared from germinated cereals and legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1399

By:

Homma, S.;
Payumo, E. M.;
Marero, L. M.;
Aguinaldo, A. R.

Publication type:

Article

Modeling of sequential batch ultrafiltration of red beet extract

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1418

By:

Yildiz, F.;
Bayindirli, A.;
Ozilgen, M.

Publication type:

Article

Microstructure of reduced salt meat batters as affected by polyphosphates and chopping time

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1300, doi. 10.1111/j.1365-2621.1988.tb09262.x

By:

Barbut, S.

Publication type:

Article

Microbiological and chemical changes of surimi-based imitation crab during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1343

By:

Matches, J. R.;
Rasco, B.;
Yoon, I. H.

Publication type:

Article

Maillard browning effects on in vitro availability of zinc

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1508, doi. 10.1111/j.1365-2621.1988.tb09310.x

By:

Whitelaw, M. L.;
Weaver, C. M.

Publication type:

Article

Lipid composition of cumin (Cuminum cyminum L.) seeds

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1578

By:

Prabhakar, J. V.;
Hemavathy, J.

Publication type:

Article

Kinetics of shrinkage of mushrooms during blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1406, doi. 10.1111/j.1365-2621.1988.tb09288.x

By:

Konanayakam, M.;
Sastry, S. K.

Publication type:

Article

Isolation of actomyosin and myosin from post-rigor turkey breast andthigh

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1287

By:

Foegeding, A. E.;
Dudziak, J. A.

Publication type:

Article

Isolation and characterization of adzuki bean (Vigna angularis cv Takara) proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1438

By:

Lin, S.;
Tjahjadi, C.;
Breene, W. M.

Publication type:

Article

Influence of varying pH and algin/calcium binders on selected physical and sensory characteristics of structured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1266

By:

Schmidt, G. R.;
Clarke, A. D.;
Sofos, J. N.

Publication type:

Article

Inability to transfer antibiotic resistance in Escherichia coli on meat surfaces

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1309, doi. 10.1111/j.1365-2621.1988.tb09264.x

By:

Mattila, T.;
Prost, A. J.;
O'Boyle, D.

Publication type:

Article

Impedance-based rapid method for detection of spoilage organisms in UHT low-acid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1521, doi. 10.1111/j.1365-2621.1988.tb09314.x

By:

Coppola, K.;
Firstenberg-Eden, R.

Publication type:

Article

Identification and comparison of differences in antigens in two commercially available soybean protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1456

By:

Hardin, J.;
Brooks, J. R.;
Burks, Jr., A. W.;
Butler, H. L.;
Connaughton, C. C. Connaughton

Publication type:

Article

Growth and survival of Salmonella typhimurium at low temperature in nutrient deficient media

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1511, doi. 10.1111/j.1365-2621.1988.tb09311.x

By:

Airoldi, A. A.;
Zottola, E. A.

Publication type:

Article

Grain extract-milk beverage: processing and physicochemical characteristics

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1387

By:

Bains, G. S.;
Singh, T.

Publication type:

Article

Gelling properties of actomyosin from pre- and post-spawning hake (Merluccius hubbsi)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1322

By:

Crupkin, M.;
Beas, V. E.;
Trucco, R. E.

Publication type:

Article

Gelation and thermal transitions in post-rigor turkey myosin/actomyosin suspensions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1278

By:

Foegeding, E. A.;
Knopp, J. A.;
Dudziak, J. A.

Publication type:

Article

Functional properties of whey-potato protein composite blends in a model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1427, doi. 10.1111/j.1365-2621.1988.tb09292.x

By:

Jackman, R. L.;
Yada, R. Y.

Publication type:

Article

Factors related to potato mealiness

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1423

By:

Lohnes, R. A.;
Osman, E. M.;
McComber, D. R.

Publication type:

Article

Extraction of protein from slurries of unfrozen and frozen/thawed dark, ground turkey meat and skin with selected potassium and sodium salts

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1290

By:

Earl, L. A.;
King, A. J.

Publication type:

Article

Enzymatic lactose hydrolysis for prevention of lactose crystallization in a whey spread

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1370, doi. 10.1111/j.1365-2621.1988.tb09279.x

By:

Patocka, J.;
Jelen, P.

Publication type:

Article

Emulsion stability studies of myosin and exhaustively washed muscle from adult chicken breast muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1282, doi. 10.1111/j.1365-2621.1988.tb09257.x

By:

Huber, D. Gerwig;
Regenstein, J. M.

Publication type:

Article

Empirical observations and thermodynamical considerations on water-binding by whey proteins in food products

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1553

By:

DeWit, J. N.

Publication type:

Article

Effects of tripolyphosphate dips on the quality of thermally processed mullet (Mugil cephalus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1319

By:

Grodner, R. M.;
Finerty, M. W.;
English, P. M.;
Gerdes, D. L.

Publication type:

Article

Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1258

By:

Parrish, Jr., F. C.;
Stromer, M. H.;
Paterson, B. C.

Publication type:

Article

Effects of maturity, skin contact and carbonation on the quality of sterile-filtered white Muscadine grape juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1474

By:

Sims, C. A.;
Moore, L. F.;
Bates, R. P.;
King, R. C.

Publication type:

Article

Effects of inorganic phosphates and sodium hydroxide on the cooked cured color, pH and emulsion stability of reduced-sodium and conventional meat emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1305

By:

Olson, D. G.;
Rust, R. E.;
Knipe, C. L.

Publication type:

Article

Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoorti tyrannus) surimi gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1340, doi. 10.1111/j.1365-2621.1988.tb09272.x

By:

Boye, S. W.;
Lanier, T. C.

Publication type:

Article

Effects of gamma irradiation combined with hot dipping on quality of""Kensington Pride" mangoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1486, doi. 10.1111/j.1365-2621.1988.tb09305.x

By:

Jessup, A. J.;
Wills, P. A.;
Rigney, C. J.

Publication type:

Article

Effects of feed composition, feed moisture, and barrel temperature on the physical and rheological properties of snack-like products prepared from cowpea and sorghum flavors by extrusion

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1464, doi. 10.1111/j.1365-2621.1988.tb09300.x

By:

Falcone, R. G.;
Phillips, R. D.

Publication type:

Article

Effect of warmed-over flavor on consumer acceptance and purchase of precooked top round steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1251

By:

Lillard, D. A.;
White, F. D.;
Resurreccion, A. V. A.

Publication type:

Article

Effect of various soy protein products on retention of non-heme ironfrom a casein test meal or from soy-based test meals

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1460

By:

Erdman, Jr., J. W.;
Thompson, D. B.

Publication type:

Article