Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 4

Results: 78

Stability of Allicin in Garlic Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 977, doi. 10.1111/j.1365-2621.1989.tb07926.x

By:

YU, TUNG-HSI;
WU, CHUNG-MAY

Publication type:

Article

Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 940, doi. 10.1111/j.1365-2621.1989.tb07917.x

By:

CHANDER, HARISH;
BATISH, V. K.;
BABU, S.;
SINGH, R. S.

Publication type:

Article

Interaction of Antibiotics and Water Activity on Streptococcus thermophilus and Lactobacillus bulgaricus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 922, doi. 10.1111/j.1365-2621.1989.tb07913.x

By:

LARSEN, RAÚL F.;
AÑÓN, MARÍA CRISTINA

Publication type:

Article

Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1040, doi. 10.1111/j.1365-2621.1989.tb07939.x

By:

BERRY, MAURICE R.;
BUSH, RALPH C.

Publication type:

Article

Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 874, doi. 10.1111/j.1365-2621.1989.tb07903.x

By:

SANDER, B.D.;
SMITH, D.E.;
ADDIS, P.B.;
PARK, S.W.

Publication type:

Article

Heat-induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 805, doi. 10.1111/j.1365-2621.1989.tb07887.x

By:

AUTIO, K.;
KIESVAARA, M.;
POLVINEN, K.

Publication type:

Article

Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 885, doi. 10.1111/j.1365-2621.1989.tb07905.x

By:

PUCHADES, R.;
LEMIEUX, L.;
SIMARD, R.E.

Publication type:

Article

Film Sealant and Vacuum Effects on Two Measures of Adhesion at the Sealant-Meat Interface in a Cook-in Packaging System for Processed Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 863, doi. 10.1111/j.1365-2621.1989.tb07900.x

By:

ROSINSKI, M.J.;
BARMORE, C.R.;
DICK, R.L.;
ACTON, J.C.

Publication type:

Article

Water-Holding Capacity in Hard-to-Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1080, doi. 10.1111/j.1365-2621.1989.tb07950.x

By:

GARCIA-VELA, L. A.;
STANLEY, D. W.

Publication type:

Article

Total Sterols in Seafoods: Iatroscan TLC/FID Versus the Kovacs GLC/FID Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 793, doi. 10.1111/j.1365-2621.1989.tb07884.x

By:

WALTON, C. G.;
RATNAYAKE, W. M. N.;
ACKMAN, R. G.

Publication type:

Article

Lipid Peroxidation Protection Factors in Rainbow Trout (Salmo gairdnerii) Muscle Cytosol.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 809, doi. 10.1111/j.1365-2621.1989.tb07888.x

By:

HAN, T.J.;
LISTON, J.

Publication type:

Article

Radiolabelling Study of the Heat-induced Interactions Between α-Lactalbumin, β-Lactoglubulin and K-Casein in Milk and in Buffer Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 889, doi. 10.1111/j.1365-2621.1989.tb07906.x

By:

NOH, BONGSOO;
RICHARDSON, TOM;
CREAMER, LAWRENCE K.

Publication type:

Article

Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 827, doi. 10.1111/j.1365-2621.1989.tb07892.x

By:

LeBLANC, EILEEN L.;
LeBLANC, RAYNALD J.

Publication type:

Article

Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 867, doi. 10.1111/j.1365-2621.1989.tb07901.x

By:

MARQUEZ, E.J.;
AHMED, E.M.;
WEST, R.L.;
JOHNSON, D.D.

Publication type:

Article

Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1084, doi. 10.1111/j.1365-2621.1989.tb07952.x

By:

OGUN, P. O.;
MARKAKIS, P.;
CHENOWETH, W.

Publication type:

Article

Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1066, doi. 10.1111/j.1365-2621.1989.tb07944.x

By:

SANDERS, TIMOTHY H.;
VERCELLOTTI, JOHN R.;
BLANKENSHIP, PAUL D.;
CRIPPEN, KAREN L.;
CIVILLE, GAIL V.

Publication type:

Article

Effects of In Vitro Proteolysis on the Allergenicity of Major Whey Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1037, doi. 10.1111/j.1365-2621.1989.tb07938.x

By:

ASSELIN, J.;
HÉBERT, J.;
AMIOT, J.

Publication type:

Article

Acetone Extracted Cottonseed Meals Without Catty Odors.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1088, doi. 10.1111/j.1365-2621.1989.tb07954.x

By:

HRON, R.J.;
KUK, M.S.

Publication type:

Article

Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 950, doi. 10.1111/j.1365-2621.1989.tb07920.x

By:

GALLOWAY, G. I.;
BILIADERIS, C. G.;
STANLEY, D. W.

Publication type:

Article

Canning-Induced Fruit Softening and Cell Wall Pectin Solubilization in the 'Patterson' Apricot.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 990, doi. 10.1111/j.1365-2621.1989.tb07929.x

By:

CHITARRA, ADIMILSON B.;
LABAVITCH, JOHN M.;
KADER, ADEL A.

Publication type:

Article

Effect of Calcium Level on Bread Iron Utilization by Iron-Deficient Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 943, doi. 10.1111/j.1365-2621.1989.tb07918.x

By:

RANHOTRA, G. S.;
GELROTH, J.A.

Publication type:

Article

Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 958, doi. 10.1111/j.1365-2621.1989.tb07921.x

By:

HAFEZ, YOUSSEF S.;
MOHAMMED, ALI I.;
PERERA, PUNAMBERMA A.;
SINGH, GURBAX;
HUSSEIN, AHMED S.

Publication type:

Article

Development of Hydrolyzed and Hydrolyzed-lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 880, doi. 10.1111/j.1365-2621.1989.tb07904.x

By:

ARNDT, E. A.;
WEHLING, R. L.

Publication type:

Article

A Factorial Approach to Modeling aw of a Multicomponent Food in the High Moisture Range (aw 0.90-1.00).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 925, doi. 10.1111/j.1365-2621.1989.tb07914.x

By:

NIETO, M.B.;
TOLEDO, R.T.

Publication type:

Article

Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 936, doi. 10.1111/j.1365-2621.1989.tb07916.x

By:

TUNCAN, ERDAL U.;
MARTIN, SCOTT E.

Publication type:

Article

Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 947, doi. 10.1111/j.1365-2621.1989.tb07919.x

By:

PELEG, M.;
ROY, ISABELLE;
CAMPANELLA, O.H.;
NORMAND, M.D.

Publication type:

Article

Role of F-actin in Thermal Gelation of Fish Actomyosin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 800, doi. 10.1111/j.1365-2621.1989.tb07886.x

By:

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

Publication type:

Article

Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 855, doi. 10.1111/j.1365-2621.1989.tb07898.x

By:

MILLER, A.J.;
STRANGE, E.D.;
WHITING, R.C.

Publication type:

Article

Evaluation of Polydimethylsiloxane Fluids as Non-Caloric Frying Media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1061, doi. 10.1111/j.1365-2621.1989.tb07943.x

By:

MOREHOUSE, S. E.;
ZABIK, M. E.

Publication type:

Article

Changes in Electrophoretic Patterns of Gadoid and Non-gadoid Fish Muscle during Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 819, doi. 10.1111/j.1365-2621.1989.tb07890.x

By:

RAGNARSSON, KARL;
REGENSTEIN, JOE M.

Publication type:

Article

Stabilization of Lactase (Escherichia coli) by Milk Components and Related Compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 899, doi. 10.1111/j.1365-2621.1989.tb07908.x

By:

MAHONEY, R.R.;
WILDER, T.

Publication type:

Article

Reliability of Time-Temperature Indicators as Food Quality Monitors Under Nonisothermal Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 789, doi. 10.1111/j.1365-2621.1989.tb07883.x

By:

TAOUKIS, P.S.;
LABUZA, T.P.

Publication type:

Article

Paramyosin-Myosin-Actin Interactions in Gel Formation of Invertebrate Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 796, doi. 10.1111/j.1365-2621.1989.tb07885.x

By:

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

Publication type:

Article

Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1072, doi. 10.1111/j.1365-2621.1989.tb07946.x

By:

ARGANOSA, G.C.;
GODBER, J.S.;
TANCHOTIKUL, U.;
McMILLIN, K.W.;
SHOA, K.P.

Publication type:

Article

Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1007, doi. 10.1111/j.1365-2621.1989.tb07933.x

By:

BHUMBLA, VIRENDRA K.;
SINGH, A.K.;
SINGH, Y.

Publication type:

Article

An Ion-Pair High Performance Liquid Chromatographic Method for the Determination of Aspartame and its Decomposition Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1043, doi. 10.1111/j.1365-2621.1989.tb07940.x

By:

STAMP, JEFFREY A.;
LABUZA, THEODORE P.

Publication type:

Article

Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1090, doi. 10.1111/j.1365-2621.1989.tb07955.x

By:

GARROTE, RAÚL L.;
SILVA, ENRIQUE R.;
BERTONE, RICARDO A.

Publication type:

Article

Delayed Light Emission as an Indicator of Cantaloupe Maturity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1094, doi. 10.1111/j.1365-2621.1989.tb07957.x

By:

FORBUS, W. R.;
SENTER, S. D.

Publication type:

Article

Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1076, doi. 10.1111/j.1365-2621.1989.tb07948.x

By:

BEVILACQUA, A.E.;
CALIFANO, A.N.

Publication type:

Article

Modeling of Apple Juice Filtrations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1003, doi. 10.1111/j.1365-2621.1989.tb07932.x

By:

BAYINDIRLI, L.;
ÖZILGEN, M.;
UNGAN, S.

Publication type:

Article

A Basic Model for a Twin-Screw Extruder.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1989.tb07941.x

By:

TAYEB, J.;
VERGNES, B.;
VALLE, G. DELLA

Publication type:

Article

A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1989.tb07959.x

By:

MELA, D. J.

Publication type:

Article

Activity and Mobility of Water in Sweetened Whole Soy Concentrates and Their Rheological Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 931, doi. 10.1111/j.1365-2621.1989.tb07915.x

By:

KHAN, RAFIULLAH;
STEHLI, D.;
WEI, L.S.;
STEINBERG, M.P.

Publication type:

Article

Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 971, doi. 10.1111/j.1365-2621.1989.tb07924.x

By:

OKOLI, ERIC C.;
ADEYEMI, I. A.

Publication type:

Article

Salmonella Inactivation in Liquid Whole Egg by Thermoradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 902, doi. 10.1111/j.1365-2621.1989.tb07909.x

By:

SCHAFFNER, D.F.;
HAMDY, M.K.;
TOLEDO, R.T.;
TIFT, M.L.

Publication type:

Article

Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 982, doi. 10.1111/j.1365-2621.1989.tb07927.x

By:

MONDY, NELL I.;
GOSSELIN, BARRY

Publication type:

Article

Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 993, doi. 10.1111/j.1365-2621.1989.tb07930.x

By:

CHEN, P.M.;
VARGA, D.M.;
MIELKE, E.A.;
DRAKE, S.R.

Publication type:

Article

Effect of Heating Rate and Protein Concentration on Gel Strength and Water Loss of Muscle Protein Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 850, doi. 10.1111/j.1365-2621.1989.tb07897.x

By:

CAMOU, J.P.;
SEBRANEK, J.G.;
OLSON, D.G.

Publication type:

Article

Thermal Denaturation of Hen Egg White Studied by Chromatographic and Immunochemical Techniques.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 906, doi. 10.1111/j.1365-2621.1989.tb07910.x

By:

SAJDOK, JIR̂Í;
POŽÁRKOVÁ, DANA;
RAUCH, PAVEL;
KÁŠ, JAN

Publication type:

Article

Effect of Water Activity aw of Milk on acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 917, doi. 10.1111/j.1365-2621.1989.tb07912.x

By:

LARSEN, RAÚL F.;
AÑÓN, MARÍA CRISTINA

Publication type:

Article