Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 3

Results: 79

Germination of Amaranth Seeds: Effects on Nutrient Composition and Color.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 761, doi. 10.1111/j.1365-2621.1989.tb04702.x

By:

PAREDES-LÓPEZ, O.;
MORA-ESCOBEDO, R.

Publication type:

Article

Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 663, doi. 10.1111/j.1365-2621.1989.tb04677.x

By:

CONSTENLA, D.T.;
LOZANO, J.E.;
CRAPISTE, G.H.

Publication type:

Article

Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 564, doi. 10.1111/j.1365-2621.1989.tb04652.x

By:

GODBER, J.S.;
WANG, J.;
COLE, M.T.;
MARSHALL, G.A.

Publication type:

Article

Soy Proteins in Milk Replacers Identified by Immunoblotting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 766, doi. 10.1111/j.1365-2621.1989.tb04705.x

By:

VENTLING, B.L.;
HURLEY, W.L.

Publication type:

Article

Uracil as a Potentially Useful Indicator of Spoilage in Egg Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 581, doi. 10.1111/j.1365-2621.1989.tb04657.x

By:

MORRIS, CLETUS E.;
HOERNING, EDWARD F.;
ANGELO, ALLEN J. ST.

Publication type:

Article

Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 748, doi. 10.1111/j.1365-2621.1989.tb04695.x

By:

ANDERSON, T.J.;
PARRISH, F.C.

Publication type:

Article

Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 656, doi. 10.1111/j.1365-2621.1989.tb04675.x

By:

ROSEN, JOAN C.;
KADER, ADEL A.

Publication type:

Article

Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 750, doi. 10.1111/j.1365-2621.1989.tb04696.x

By:

MacNEIL, J.H.;
MAST, M.G.

Publication type:

Article

Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 674, doi. 10.1111/j.1365-2621.1989.tb04679.x

By:

LI, Z.;
ALLI, I.;
KERMASHA, S.

Publication type:

Article

Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium-5′-Inosinate and Disodium-5'-Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 553, doi. 10.1111/j.1365-2621.1989.tb04648.x

By:

PASIN, G.;
O'MAHONY, M.;
YORK, G.;
WEITZEL, B.;
GABRIEL, L.;
ZEIDLER, G.

Publication type:

Article

Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 754, doi. 10.1111/j.1365-2621.1989.tb04698.x

By:

VISHWANATH, W.;
SAROJNALINI, CH.

Publication type:

Article

Effect of Soybean Maturity on Storage Stability and Process Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 593, doi. 10.1111/j.1365-2621.1989.tb04660.x

By:

TANTEERATARM, K.;
WEI, L. S.;
STEINBERG, M. P.

Publication type:

Article

Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 776, doi. 10.1111/j.1365-2621.1989.tb04710.x

By:

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

Publication type:

Article

Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 549, doi. 10.1111/j.1365-2621.1989.tb04647.x

By:

WANOUS, MICHAEL P.;
OLSON, DENNIS G.;
KRAFT, ALLEN A.

Publication type:

Article

Explosion Puffing of Fruits and Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 772, doi. 10.1111/j.1365-2621.1989.tb04708.x

By:

KOZEMPEL, M.F.;
SULLIVAN, J.F.;
CRAIG, J.C.;
KONSTANCE, R.P.

Publication type:

Article

Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β-Lactoglobulin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 743, doi. 10.1111/j.1365-2621.1989.tb04694.x

By:

PHILLIPS, L.G.;
YANG, S.T.;
SCHULMAN, W.;
KINSELLA, J.E.

Publication type:

Article

Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 497, doi. 10.1111/j.1365-2621.1989.tb04636.x

By:

MARQUEZ, E.;
AHMED, E. M.;
SHIREMAN, R. B.;
CORNELL, J. A.;
WEST, R. L.

Publication type:

Article

Optimization of Carrot Dehydration Process using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 714, doi. 10.1111/j.1365-2621.1989.tb04688.x

By:

MUDAHAR, G.S.;
TOLEDO, R.T.;
FLOROS, J.D.;
JEN, J.J.

Publication type:

Article

An Evaluation of Marinated Southern Peas (Vigna unguiculata).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 640, doi. 10.1111/j.1365-2621.1989.tb04671.x

By:

CHAPMAN, T.L.;
COLLINS, J.L.

Publication type:

Article

Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 695, doi. 10.1111/j.1365-2621.1989.tb04684.x

By:

DESHPANDE, S.S.;
DAMODARAN, SRINIVASAN

Publication type:

Article

Correlation of Proton T<sub>1</sub> with Polymer and Solute Waters in Starch-Sucrose Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 691, doi. 10.1111/j.1365-2621.1989.tb04683.x

By:

CHINACHOTI, PAVINEE;
STEINBERG, M. P.

Publication type:

Article

Purification and Characterization of Peroxidase Isoenzymes from Green Peas (Pisum sativum).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 644, doi. 10.1111/j.1365-2621.1989.tb04672.x

By:

HALPIN, B.;
PRESSEY, R.;
JEN, J.;
MONDY, N.

Publication type:

Article

Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 758, doi. 10.1111/j.1365-2621.1989.tb04700.x

By:

NJOKU, H. O.;
ELI, I.;
OFUYA, C. O.

Publication type:

Article

Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 541, doi. 10.1111/j.1365-2621.1989.tb04645.x

By:

LADWIG, K. M.;
KNIPE, C. L.;
SEBRANEK, J. G.

Publication type:

Article

Institute of Food Technologists seeks a Scientific Editor and several Associate Scientific Editors for Journal of Food Science.

Published in:: Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 782, doi. 10.1111/j.1365-2621.1989.tb04714.x
Publication type:: Article

Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 545, doi. 10.1111/j.1365-2621.1989.tb04646.x

By:

WANOUS, MICHAEL P.;
OLSON, DENNIS G.;
KRAFT, ALLEN A.

Publication type:

Article

Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 505, doi. 10.1111/j.1365-2621.1989.tb04638.x

By:

LADWIG, K.M.;
KNIPE, C.L.;
SEBRANEK, J.G.

Publication type:

Article

Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 516, doi. 10.1111/j.1365-2621.1989.tb04640.x

By:

DICKSON, JAMES S.;
CROUSE, JOHN D.

Publication type:

Article

Survival of Listeria monocytogenes on Processed Poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 556, doi. 10.1111/j.1365-2621.1989.tb04649.x

By:

CARPENTER, SANDRA L.;
HARRISON, MARK A.

Publication type:

Article

Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 527, doi. 10.1111/j.1365-2621.1989.tb04642.x

By:

HUEBNER, P.H.;
SEBRANEK, J.G.;
OLSON, D.G.

Publication type:

Article

Peroxidase of Kiwifruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 760, doi. 10.1111/j.1365-2621.1989.tb04701.x

By:

PRÉSTAMO, GUADALUPE

Publication type:

Article

Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 567, doi. 10.1111/j.1365-2621.1989.tb04653.x

By:

CHANG-LEE, MARIA V.;
PRICE, ROBERT J.;
LAMPILA, LUCINA E.

Publication type:

Article

A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 578, doi. 10.1111/j.1365-2621.1989.tb04656.x

By:

RESTANI, P.;
CORSINI, E.;
GALLI, C. L.

Publication type:

Article

Inactivation and Injury of Listeria monocytogenes in a Minimal Medium as Affected by Benzoic Acid and Incubation Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 650, doi. 10.1111/j.1365-2621.1989.tb04673.x

By:

YOUSEF, AHMED E.;
EL-SHENAWY, MOUSTAFA A.;
MARTH, ELMER H.

Publication type:

Article

An Integral Method Analysis of Steam Infusion Heating of a Free Falling Film.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 734, doi. 10.1111/j.1365-2621.1989.tb04692.x

By:

MCCARTHY, K.L.;
WIERSON, R.L

Publication type:

Article

Determination of Carotenoids in Fruits of Rosa sp. (Rosa Canina and Rosa Rugosa) and of Chokeberry (Aronia Melanocarpa).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 774, doi. 10.1111/j.1365-2621.1989.tb04709.x

By:

RAZUNGLES, ALAIN;
OSZMIANSKI, JAN;
SAPIS, JEAN-C.

Publication type:

Article

An Experimental Design for Determination of D-values Describing Inactivation Kinetics of Bacterial Spores; Design Parameters Selected Using Computer Simulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 720, doi. 10.1111/j.1365-2621.1989.tb04689.x

By:

HACHIGIAN, JACK

Publication type:

Article

Formulation and Sensory Evaluation of a Low Calorie Fiber Bar.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 727, doi. 10.1111/j.1365-2621.1989.tb04690.x

By:

AZLYN, K.L.;
TOMA, R.B.;
KOVAL, J.E.;
CHRISTOPHER, S.

Publication type:

Article

A New Water Sorption Equilibrium Expression for Solid Foods based on Thermodynamic Considerations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 738, doi. 10.1111/j.1365-2621.1989.tb04693.x

By:

RATTI, C.;
CRAPISTE, G.H.;
ROTSTEIN, E.

Publication type:

Article

Factors Affecting Wheat Flour Amylographic Maximum Viscosity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 610, doi. 10.1111/j.1365-2621.1989.tb04664.x

By:

ŠEBEČIČ, BLAŽENKA

Publication type:

Article

Characterization of Water Soluble Egg Yolk Proteins with Isoelectric Focusing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 764, doi. 10.1111/j.1365-2621.1989.tb04704.x

By:

TERNES, WALDEMAR

Publication type:

Article

Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 621, doi. 10.1111/j.1365-2621.1989.tb04666.x

By:

SHIBUKAWA, SHOKO;
SUGIYAMA, KUNIKO;
YANO, TOSHIMASA

Publication type:

Article

Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 632, doi. 10.1111/j.1365-2621.1989.tb04669.x

By:

YU, TUNG-HSI;
WU, CHUNG-MAY;
LIOU, YOH-CHERNG

Publication type:

Article

Heat Resistance of Eurotium herbariorum, a Xerophilic Mold.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 683, doi. 10.1111/j.1365-2621.1989.tb04681.x

By:

SPLITTSTOESSER, D.F.;
LAMMERS, J.M.;
DOWNING, D.L.;
CHUREY, J.J.

Publication type:

Article

Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 500, doi. 10.1111/j.1365-2621.1989.tb04637.x

By:

PARK, J.;
RHEE, K.S.;
KEETON, J.T.;
RHEE, K.C.

Publication type:

Article

Compositional Analysis of Powdered Cocoa Products by Near Infrared Reflectance Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 768, doi. 10.1111/j.1365-2621.1989.tb04706.x

By:

PERMANYER, J. J.;
PEREZ, M. L.

Publication type:

Article

Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 625, doi. 10.1111/j.1365-2621.1989.tb04667.x

By:

LIM, HYESOOK;
SETSER, CAROLE S.;
KIM, SANG SOOK

Publication type:

Article

Butyric Acid Spoilage of Fermented Cucumbers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 636, doi. 10.1111/j.1365-2621.1989.tb04670.x

By:

FLEMING, H.P.;
DAESCHEL, M.A.;
McFEETERS, R.F.;
PIERSON, M.D.

Publication type:

Article

Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 573, doi. 10.1111/j.1365-2621.1989.tb04655.x

By:

SHARMA, S.K.;
FERRIER, L.K.;
HILL, A.R.

Publication type:

Article

Direct Use of Apple Pomace in Bakery Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 618, doi. 10.1111/j.1365-2621.1989.tb04665.x

By:

WANG, H. J.;
THOMAS, R. L

Publication type:

Article