Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 1

Results: 62

Appearance of a Kinetic Compensation Effect in the Acid-Catalyzed Hydrolysis of Disaccharides.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 222, doi. 10.1111/j.1365-2621.1989.tb08608.x

By:

RHIM, J.W.;
NUNES, R.V.;
JONES, V.A.;
SWARTZEL, K.R.

Publication type:

Article

A Comparison of Creep Phenomena in Food Protein Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 170, doi. 10.1111/j.1365-2621.1989.tb08594.x

By:

KAMATA, Y.;
KINSELLA, J.E.

Publication type:

Article

Directly-Acidified Carrot Slices for Ingredients in Refrigerated Vegetable Salads.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 90, doi. 10.1111/j.1365-2621.1989.tb08575.x

By:

JULIOT, K.N.;
LINDSAY, R.C.;
RIDLEY, S.C.

Publication type:

Article

Binding of Vanillin by Fababean Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 105, doi. 10.1111/j.1365-2621.1989.tb08578.x

By:

NG, P.K.W.;
HOEHN, E.;
BUSHUK, W.

Publication type:

Article

Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 1, doi. 10.1111/j.1365-2621.1989.tb08552.x

By:

MENDENHALL, V.T.

Publication type:

Article

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 25, doi. 10.1111/j.1365-2621.1989.tb08559.x

By:

KIM, S-H.;
MORR, C.V.;
SEO, A.;
SURAK, J.G.

Publication type:

Article

Microbiological, Chemical, and Physical Changes in Fresh, Vacuum-Packaged Pork Treated with Organic Acids and Salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 18, doi. 10.1111/j.1365-2621.1989.tb08557.x

By:

MENDONCA, A. F.;
MOLINS, R. A.;
KRAFT, A. A.;
WALKER, H. W.

Publication type:

Article

Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 210, doi. 10.1111/j.1365-2621.1989.tb08603.x

By:

YANG, SHENG-SHIN;
COTTERILL, OWEN J.

Publication type:

Article

ERRATUM NOTICE.

Published in:: 1989
Publication type:: Erratum

Processing and Sensory Properties of Round Pork Bacon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 214, doi. 10.1111/j.1365-2621.1989.tb08604.x

By:

STITES, C. R.;
McKEITH, F. K.;
BECHTEL, P. J.;
NOVAKOFSKI, J.

Publication type:

Article

Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower ( Brassica oleracea L., Botrytis Group).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 122, doi. 10.1111/j.1365-2621.1989.tb08582.x

By:

ROMO-PARADA, L;
WILLEMOT, C.;
CASTAIGNE, F.;
GOSSELIN, C.;
ARUL, J.

Publication type:

Article

Starch/Sucrose Interactions by Organic Probe Analysis: An Inverse Gas Chromatography Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 162, doi. 10.1111/j.1365-2621.1989.tb08592.x

By:

CARRILLO, PEDRO J.;
GILBERT, SEYMOUR G.;
DAUN, HENRYK

Publication type:

Article

Effect of Ultrasonic Vibration on Fluid-to-Particle Convective Heat Transfer Coefficients.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 229, doi. 10.1111/j.1365-2621.1989.tb08611.x

By:

Sastry, S. K.;
Shen, G. Q.;
Blaisdell, J. L.

Publication type:

Article

Partitioning and Absolute Flavor Threshold Interactions of Aliphatic and Aromatic Food Packaging Solvents in High-Fat Cookies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 173, doi. 10.1111/j.1365-2621.1989.tb08595.x

By:

HALEK, G.W.;
LEVINSON, J.J.

Publication type:

Article

Stability of Purified Melon Seed Oil Obtained by Solvent Extraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 71, doi. 10.1111/j.1365-2621.1989.tb08570.x

By:

OGUNSUA, A.O.;
BADIFU, G.I.O.

Publication type:

Article

Determination of Cross-link Density in Egg White Gels from Stress Relaxation Data.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 218, doi. 10.1111/j.1365-2621.1989.tb08606.x

By:

ZIEGLER, G.R.;
RIZVI, S.S.H.

Publication type:

Article

Structure-Digestibility Relationship of Legume 7S Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 108, doi. 10.1111/j.1365-2621.1989.tb08579.x

By:

DESHPANDE, S. S.;
DAMODARAN, SRINIVASAN

Publication type:

Article

Recovery of Amino Acids from Seafood Processing Wastewater with a Dual Chitosan-Based Ligand-Exchange System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 60, doi. 10.1111/j.1365-2621.1989.tb08567.x

By:

NO, HONG K.;
MEYERS, SAMUEL P.

Publication type:

Article

An Improvement of the Cell Diffusion Method for the Rapid Determination of Diffusion Constants in Gels or Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 166, doi. 10.1111/j.1365-2621.1989.tb08593.x

By:

DJELVEH, G.;
GROS, J. B.;
BORIES, B.

Publication type:

Article

Rheological Properties of Pasteurized Liquid Whole Egg During Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 35, doi. 10.1111/j.1365-2621.1989.tb08561.x

By:

HERALD, T. J.;
OSORIO, F. A.;
SMITH, D. M.

Publication type:

Article

Structures and Properties of Sago Starches with Low and High Viscosities on Amylography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 177, doi. 10.1111/j.1365-2621.1989.tb08596.x

By:

TAKEDA, Y.;
TAKEDA, C.;
SUZUKI, A.;
HIZUKURI, S.

Publication type:

Article

Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 82, doi. 10.1111/j.1365-2621.1989.tb08573.x

By:

MOSHONAS, MANUEL G.;
SHAW, PHILIP E.

Publication type:

Article

On Surface Characterization of Materials Targeted for Food Contact.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 224, doi. 10.1111/j.1365-2621.1989.tb08609.x

By:

McGUIRE, JOSEPH;
KIRTLEY, SIDNEY A.

Publication type:

Article

Softening of Canned Apricots: A Chelation Hypothesis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 86, doi. 10.1111/j.1365-2621.1989.tb08574.x

By:

FRENCH, DAVID A.;
KADER, ADEL A.;
LABAVITCH, JOHN M.

Publication type:

Article

Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 68, doi. 10.1111/j.1365-2621.1989.tb08569.x

By:

GUTIÉRREZ, F.;
ALBI, M.A.;
PALMA, R.;
RIOS, J.J.;
OLÍAS, J.M.

Publication type:

Article

Production and Size Distribution of Rice Maitodextrins Hydrolyzed from Milled Rice Flour using Heat-Stable Alpha-Amylase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 190, doi. 10.1111/j.1365-2621.1989.tb08599.x

By:

GRIFFIN, V.K.;
BROOKS, J.R.

Publication type:

Article

Ascorbic Acid and Protein Content of Potatoes in Relation to Tuber Anatomy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 220, doi. 10.1111/j.1365-2621.1989.tb08607.x

By:

MUNSHI, CYRUS B.;
MONDY, NELL I.

Publication type:

Article

Dynamic Viscoelastic Behavior of F-actin on Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 231, doi. 10.1111/j.1365-2621.1989.tb08612.x

By:

SANO, TAKESHI;
NOGUCHI, SATOSHI F.;
MATSUMOTO, JUICHIRO J.;
TSUCHIYA, TAKAHIDE

Publication type:

Article

Effects of Inositol Tri-, Tetra-, Penta-, and Hexaphosphates on In Vitro Estimation of Iron Availability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 159, doi. 10.1111/j.1365-2621.1989.tb08591.x

By:

SANDBERG, A.-S.;
CARLSSON, N.-G.;
SVANBERG, U.

Publication type:

Article

Bioavailability of Calcium from Sesame Seeds, Almond Powder, Whole Wheat Bread, Spinach and Nonfat Dry Milk in Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 150, doi. 10.1111/j.1365-2621.1989.tb08589.x

By:

PONEROS-SCHNEIER, A. G.;
ERDMAN, J. W.

Publication type:

Article

Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 39, doi. 10.1111/j.1365-2621.1989.tb08562.x

By:

HAQUE, ZAHURUL;
KINSELLA, JOHN E.

Publication type:

Article

Effects of Storage Temperature, Humidity and Duration on Ostrich Fern ( Matteuccia Struthiopteris (L.) Todaro) Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 132, doi. 10.1111/j.1365-2621.1989.tb08585.x

By:

LIDSTER, P.D.;
PRANGE, R.K.;
ADERKAS, P.;
JACKSON, E.D.;
McDONALD, J.E.;
McLACHLAN, J.

Publication type:

Article

Effect of Processing and Storage Conditions on the Fate of Vitamins B<sub>1</sub>, B<sub>2</sub>, and C and on the Shelf-Life of Goat's Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 30, doi. 10.1111/j.1365-2621.1989.tb08560.x

By:

LAVIGNE, C.;
ZEE, J.A.;
SIMARD, R.E.;
Béliveau, B.

Publication type:

Article

Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 183, doi. 10.1111/j.1365-2621.1989.tb08597.x

By:

DEV, D. K.;
QUENSEL, E.

Publication type:

Article

Nutritional Quality and Sensory Acceptability of Akara Prepared from Germinated Tepary Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 114, doi. 10.1111/j.1365-2621.1989.tb08580.x

By:

IDOURAINE, A.;
TINSLEY, A. M.;
WEBER, C. W.

Publication type:

Article

Effect of Heat Processing of Dried Egg White on In Vitro Iron Bioavailability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 154, doi. 10.1111/j.1365-2621.1989.tb08590.x

By:

LEAHEY, J. M.;
THOMPSON, D. B.

Publication type:

Article

Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 52, doi. 10.1111/j.1365-2621.1989.tb08565.x

By:

CUPPETT, S. L.;
GRAY, J. I.;
BOOREN, A. M.;
PRICE, J. F.;
STACHIW, M. A.

Publication type:

Article

Effective Thermal Conductivity of Cellular Tissues During Drying: Prediction by a Computer Assisted Model.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 194, doi. 10.1111/j.1365-2621.1989.tb08600.x

By:

MATTEA, M.;
URBICAIN, M.J.;
ROTSTEIN, E.

Publication type:

Article

A Histological Basis for 'Hard-To-Cook' Phenomenon in Red Gram ( Cajanus cajan) Cultivars.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 125, doi. 10.1111/j.1365-2621.1989.tb08583.x

By:

NARASIMHA, H. V.;
SRINIVAS, T.;
DESIKACHAR, H. S. R.

Publication type:

Article

Establishing Thermal Processes for Heterogeneous Foods to be Processed Aseptically: A Theoretical Comparison of Process Development Methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 198, doi. 10.1111/j.1365-2621.1989.tb08601.x

By:

CHANDARANA, D.I.;
GAVIN, AUSTIN

Publication type:

Article

Processing Yields and Proximate Composition of Cultured White Sturgeon ( Acipenser transmontanus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 216, doi. 10.1111/j.1365-2621.1989.tb08605.x

By:

PRICE, R. J.;
HUNG, S. S. O.;
CONTE, F. S.;
STRANGE, E. M.

Publication type:

Article

Phenoloxidase from the Cuticle of Florida Spiny Lobster ( Panulirus argus): Mode of Activation and Characterization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 63, doi. 10.1111/j.1365-2621.1989.tb08568.x

By:

FERRER, OBDULIO J.;
KOBURGER, JOHN A.;
OTWELL, W. STEVEN;
GLEESON, RICK A.;
SIMPSON, BENJAMIN K.;
MARSHALL, MAURICE R.

Publication type:

Article

Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 45, doi. 10.1111/j.1365-2621.1989.tb08563.x

By:

KRZYNOWEK, JUDITH;
D'ENTREMONT, DANIEL L.;
MURPHY, JENNY

Publication type:

Article

Production of Peanut Flour from Microwave Vacuum-Dried Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 187, doi. 10.1111/j.1365-2621.1989.tb08598.x

By:

POMINSKI, J.;
VINNETT, CAROLYN H.

Publication type:

Article

Reduction of Glucose Content in Potatoes with Glucose Oxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 118, doi. 10.1111/j.1365-2621.1989.tb08581.x

By:

LOW, N.;
JIANG, Z.;
OORAIKUL, B.;
DOKHANI, S.;
PALCIC, M. M.

Publication type:

Article

Influence of Some Spice Essential Oils on Aspergillus Parasiticus Growth and Production of Aflatoxins in a Synthetic Medium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 74, doi. 10.1111/j.1365-2621.1989.tb08571.x

By:

FARAG, R. S.;
DAW, Z. Y.;
ABO-RAYA, S. H.

Publication type:

Article

Palatability and Storage Characteristics of Precooked Beef Roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 3, doi. 10.1111/j.1365-2621.1989.tb08553.x

By:

STITES, CHARLES R.;
MCKEITH, FLOYD K.;
BECHTEL, PETER J.;
CARR, TOM R.

Publication type:

Article

Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 142, doi. 10.1111/j.1365-2621.1989.tb08587.x

By:

BERA, M. B.;
MUKHERJEE, R. K.

Publication type:

Article

Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 49, doi. 10.1111/j.1365-2621.1989.tb08564.x

By:

PARK, JAE W.;
LANIER, TYRE C.

Publication type:

Article

Location of the Slowest Heating Zone for Natural-Convection-Heating Fluids in Metal Containers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 205, doi. 10.1111/j.1365-2621.1989.tb08602.x

By:

ZECHMAN, L G.;
PFLUG, I. J.

Publication type:

Article