Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 6

Results: 91

Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1666

By:

Hsieh, T. C.-Y.;
Williams, S. S.;
Vejaphan, W.

Publication type:

Article

Virucidal effectiveness of flexible pouch processing of meat products prepared from foot-and-mouth disease-affected cattle

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1650

By:

Correa, C. A.;
Blackwell, J. H.;
Garcia-Vidal, W.;
Huertas, S.;
Urrestarazu, V.

Publication type:

Article

Twin-screw extrusion as a continuous pretreatment process for the enzymatic hydrolysis of cassava

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1792, doi. 10.1111/j.1365-2621.1988.tb07844.x

By:

Darnoko, Empty;
Artz, W. E.

Publication type:

Article

Thin layer drying of pigeon pea

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1813

By:

Bhardwaj, R. K.;
Shepherd, H.

Publication type:

Article

Thermal processing retortable plastic containers with metal lids in steam and water with comparisons to metal cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1877, doi. 10.1111/j.1365-2621.1988.tb07865.x

By:

Berry, Jr., M. R.;
Bush, R. C.

Publication type:

Article

The warm-up effect as a means of increasing the discriminability of sensory difference tests

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1848, doi. 10.1111/j.1365-2621.1988.tb07858.x

By:

O'Mahony, M.;
Thieme, U.;
Goldstein, L. R.

Publication type:

Article

Studies on popping of popcorn in a microwave oven

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1746, doi. 10.1111/j.1365-2621.1988.tb07832.x

By:

Lin, Y. E.;
Anantheswaran, R. C.

Publication type:

Article

Statistical variability of thermal process lethality in conduction heating food-computerized simulation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1887, doi. 10.1111/j.1365-2621.1988.tb07867.x

By:

Hayakawa, K.;
Trout, R. J.;
deMassaguer, P.

Publication type:

Article

Stability of iron (III) chelates of nutritional interest

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1844, doi. 10.1111/j.1365-2621.1988.tb07857.x

By:

Galdi, M.;
Valencia, M. E.

Publication type:

Article

Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1699, doi. 10.1111/j.1365-2621.1988.tb07819.x

By:

Fellers, P. J.

Publication type:

Article

Sensory quality of turkey rolls roasted at two temperatures and reheated with varying sauces in three types of institutional ovens

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1605

By:

Hartley, S. K.;
Cremer, M. L.

Publication type:

Article

Regeneration of Spanish style green table olive brines by ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1733, doi. 10.1111/j.1365-2621.1988.tb07829.x

By:

Balbuena, M. Brenes;
Garcia, P. Garcia;
Fernandez, A. Garrido Fernandez

Publication type:

Article

Quenching mechanism of {beta}-carotene on the chlorophyll sensitizedphotooxidation of soybean oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1894

By:

Le, E. C.;
Min, D. B.

Publication type:

Article

Quantitative analyses of major carotenoid fatty acid esters in fruits by liquid chromatography: persimmon and papaya

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1720

By:

Chen, T.-S.;
Philip, T.

Publication type:

Article

Quantification of some volatile aromatic compounds of apricot by adding standards

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1902, doi. 10.1111/j.1365-2621.1988.tb07872.x

By:

Guichard, E.

Publication type:

Article

Quality characteristics of frankfurters containing corn germ protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1587, doi. 10.1111/j.1365-2621.1988.tb07791.x

By:

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

Publication type:

Article

Prooxidant effects of monoglycerides and diglycerides in soybean oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1896, doi. 10.1111/j.1365-2621.1988.tb07869.x

By:

Mistry, B. S.;
Min, D. B.

Publication type:

Article

Preparation and functional properties of linseed protein products containing differing levels of mucilage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1834

By:

Quensel, E.;
Dev, D. K.

Publication type:

Article

Potassium sorbate effect on pigment concentration of refrigerated beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1621, doi. 10.1111/j.1365-2621.1988.tb07800.x

By:

Lanari, M. C.;
Zaritzky, N. E.

Publication type:

Article

Photosensitized lipid peroxidation in ground pork and turkey

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1596

By:

Peng, I. C.;
Whang, K.

Publication type:

Article

Performance of ingredients in a soybean whipped topping: a response surface analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1761

By:

Steinberg, M. P.;
Chow, E. S.;
Devor, R. E.;
Wei, L. S.

Publication type:

Article

Partitioning behavior and off-flavor thresholds in cookies from plastic packaging film printing ink compounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1806

By:

Levinson, J. J.;
Halek, G. W.

Publication type:

Article

Palatability of beef skirt steaks as influenced by grade/maturity group, anatomical location and mechanical tenderization

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1628

By:

Smith, G. C.;
Cross, H. R.;
Savell, J. W.W. Savell;
Fradella, L. C.;
Recio, H. A.

Publication type:

Article

Oxidation of grape juice phenolic compounds in model solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1729

By:

Rigaud, J.;
Osse, C.;
Cheynier, V.

Publication type:

Article

Optimization of fermentation parameters for the production of concentrated starters from nonbitter Streptococcus lacti INIA 12

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1854

By:

Nunez, M.;
DePaz, M.;
Chavarri, F. J.

Publication type:

Article

Nutrient quality of corn and sorghum supplemented with cowpeas (V. unguiculata) in the traditional manufacture of ogi

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1750

By:

Fasaye, O. A.;
Akinyele, I. O.

Publication type:

Article

N-nitrosamine analysis in beer using thermal desorption injection coupled with GC-TEA

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1696

By:

Miller, B. J.;
Milledeau, S. M.;
Thompson, Jr., H. C.

Publication type:

Article

Mutagenic activity of heat-induced cholesterol-degradation products

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1913, doi. 10.1111/j.1365-2621.1988.tb07877.x

By:

Watanabe, K.;
Nakamura, R.;
Hosono, A.

Publication type:

Article

Melting behavior of gels prepared from isolated subunits of collagen

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1920, doi. 10.1111/j.1365-2621.1988.tb07881.x

By:

Takahashi, K.;
Shirai, K.;
Wada, K.

Publication type:

Article

Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1671

By:

Martin, R. E.;
Hackney, C. R.;
Otwell, W. S.;
Chai, T.;
Cook, D. W.;
Ward, D. R.

Publication type:

Article

Liposomes as proteinase carriers for the accelerated ripening of Saint-Paulin type cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1674

By:

Piard, J.-C.;
Alkhalaf, W.;
Desmazeaud, D.;
Gripon, J.-C.;
Soda, M. El;
Vassal, L.

Publication type:

Article

Influence of gluconic acid on enzyme inactivation and color retention in canned apricots and peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1717, doi. 10.1111/j.1365-2621.1988.tb07824.x

By:

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

Publication type:

Article

Indigenous yeast microflora on Arkansas white Reisling (Vitis vinifera) grapes and in model must systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1725, doi. 10.1111/j.1365-2621.1988.tb07827.x

By:

Moore, K. J.;
Johnson, M. G.;
Morris, J. R.

Publication type:

Article

Ice crystal size modification during frozen beef storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1631, doi. 10.1111/j.1365-2621.1988.tb07802.x

By:

Martino, M. N.;
Zaritzky, N. E.

Publication type:

Article

High performance liquid chromatographic separation and spectral characterization of the pigments in turmeric and annatto

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1823, doi. 10.1111/j.1365-2621.1988.tb07851.x

By:

Rouseff, R. L.

Publication type:

Article

Further characterization of a caffeine-resistant mutant of Aspergillus parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1858, doi. 10.1111/j.1365-2621.1988.tb07861.x

By:

Buchanan, R. L.;
Zaika, L. L.;
Wiseman, D. W.;
Mertz, S. E. S. E. Mertz;
Stahl, H. G.

Publication type:

Article

Functionality of commercially produced wheat flour solubles in cakes, cookies, and wieners

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1787

By:

Mathieu, J. J.;
Oomah, B. D.

Publication type:

Article

Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1775

By:

Ibeh, G. O.;
Abbey, B. W.

Publication type:

Article

Extrusion cooking of sorghum containing different amounts of amylose

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1818

By:

Waniska, R. D.;
Gomez, M. H.;
Lusas, E. W.;
Rooney, L. W.

Publication type:

Article

Extraction of lipid and pigment components from mechanically debonedchicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1615

By:

Ball, Jr., H. R.;
Sheldon, B. W.;
Dawson, P. L.

Publication type:

Article

Extraction of lipid and cholesterol from fish muscle with supercritical fluids

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1656, doi. 10.1111/j.1365-2621.1988.tb07808.x

By:

Hardardottir, I.;
Kinsella, J. E.

Publication type:

Article

Evaluation of several methods for estimation of the total activity of potato polyphenol oxidase

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1743

By:

Brauer, D.;
Hsu, A. F.;
Thomas, C. E.

Publication type:

Article

Evaluation of alternative methods to increase calcium retention in cottage cheese curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1680, doi. 10.1111/j.1365-2621.1988.tb07814.x

By:

Craddock, M. A.;
Morr, C. V.

Publication type:

Article

Enrichment of aldehydes and ketones in sherry

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1900, doi. 10.1111/j.1365-2621.1988.tb07871.x

By:

Cabezudo, M. D.;
Almy, J.

Publication type:

Article

Enhancement of shortening stability by incorporation of butteroil

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1838

By:

Whiteman, R.;
Amer, M. A.;
Wilhelm, C. L.;
Nawar, W. W. Nawar;
Heydon, J.

Publication type:

Article

Electron paramagnetic resonance studies of the effectiveness of myoglobin and its derivatives as photosensitizers in singlet oxygen generation

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1863

By:

Peng, I. C.;
Whang, K.

Publication type:

Article

Effects of soy hull flour on soy proteins emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1988.tb07837.x

By:

Ashraf, H.-R. L.;
Lee, H.-R.

Publication type:

Article

Effects of microwave treatment on the trypsin inhibitor and molecular species of triglycerides in soybean

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1756

By:

Kajimoto, G.;
Yoshida, H.

Publication type:

Article

Effects of chitosan on yield and compositional data on carrot and apple juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1707, doi. 10.1111/j.1365-2621.1988.tb07821.x

By:

Imeri, A. G.;
Knorr, D.

Publication type:

Article

Effects of chilling method on the sensory, chemical and cooking characteristics of ground beef patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1618, doi. 10.1111/j.1365-2621.1988.tb07799.x

By:

Abu-Bakar, A.;
Reagan, J. O.;
Campion, D. R.;
Miller, M. F.;
Vaughters, H. M.

Publication type:

Article