Works matching IS 00221147 AND DT 1990 AND VI 55 AND IP 2

Results: 89

Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 579, doi. 10.1111/j.1365-2621.1990.tb06822.x

By:

GREENE, D.H.;
BABBITT, J.K.

Publication type:

Article

Unique Hydration Behavior of Potato Starch as Determined by Deuterium Nuclear Magnetic Resonance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 458, doi. 10.1111/j.1365-2621.1990.tb06786.x

By:

YAKUBU, PHILLIP I.;
BAIANU, ION C.;
ORR, PAUL H.

Publication type:

Article

Kinetic Model of Lipid Oxidation in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 498, doi. 10.1111/j.1365-2621.1990.tb06795.x

By:

ÖZILGEN, S.;
ÖZILGEN, M.

Publication type:

Article

Effect of Breed, Sex and Tissues on Concentrations of Macrominerals in Goat Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 308, doi. 10.1111/j.1365-2621.1990.tb06750.x

By:

PARK, YOUNG W.

Publication type:

Article

Physicochemical Composition of Dry-Cured Ham Processed under Minimal Aging Time/Temperature Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 285, doi. 10.1111/j.1365-2621.1990.tb06744.x

By:

LIN, K.W.;
KEETON, J.T.;
CRAIG, T.M.;
GATES, C.E.;
GAMBLE, H.R.;
CUSTER, C.S.;
CROSS, H.R.

Publication type:

Article

Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 289, doi. 10.1111/j.1365-2621.1990.tb06745.x

By:

LIN, K.W.;
KEETON, J.T.;
CRAIG, T.M.;
HUEY, R.H.;
LONGNECKER, M.T.;
GAMBLE, H.R.;
CUSTER, C.S;
CROSS, H.R.

Publication type:

Article

Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 570, doi. 10.1111/j.1365-2621.1990.tb06817.x

By:

RHEE, K.S.;
ZIPRIN, Y.A.;
PAPADOPOULOS, L.S.

Publication type:

Article

Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 581, doi. 10.1111/j.1365-2621.1990.tb06823.x

By:

BOISMENU, D.;
LÉPINE, F.;
GAGNON, M.;
DUGAS, H.

Publication type:

Article

Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 552, doi. 10.1111/j.1365-2621.1990.tb06808.x

By:

FLOROS, JOHN D.;
CHINNAN, MANJEET S.

Publication type:

Article

Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 585, doi. 10.1111/j.1365-2621.1990.tb06825.x

By:

NAVDER, KHURSHEED P.;
HUANG, RWEI-FEN SYU;
FRYER, E. BETH;
FRYER, HOLLY C.

Publication type:

Article

Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 516, doi. 10.1111/j.1365-2621.1990.tb06799.x

By:

KATSUTA, K.;
RECTOR, D.;
KINSELLA, J.E.

Publication type:

Article

Glucosinolates in Rutabaga Grown in Soil Capped over Coal Fly Ash.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 556, doi. 10.1111/j.1365-2621.1990.tb06810.x

By:

ANDERSON, J. L.;
LISK, D. J.;
STOEWSAND, G. S.

Publication type:

Article

ERRATUM NOTICE.

Published in:: 1990
Publication type:: Erratum

Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 413, doi. 10.1111/j.1365-2621.1990.tb06776.x

By:

AVITAL, Y.;
MANNHEIM, C. H.;
MILTZ, J.

Publication type:

Article

Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 424, doi. 10.1111/j.1365-2621.1990.tb06778.x

By:

RASCO, B.A.;
RUBENTHALER, G.;
BORHAN, M.;
DONG, F.M.

Publication type:

Article

Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 361, doi. 10.1111/j.1365-2621.1990.tb06763.x

By:

SKREDE, GRETE;
RISVIK, EINAR;
HUBER, MARCEL;
ENERSEN, GRETHE;
BLÜMLEIN, LAURA

Publication type:

Article

Water Sorption of Coffee Solubles by Frontal Inverse Gas Chromatography: Thermodynamic Considerations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 475, doi. 10.1111/j.1365-2621.1990.tb06790.x

By:

APOSTOLOPOULOS, DIMITRIOS;
GILBERT, SEYMOUR G.

Publication type:

Article

Kinetic Compensation Effect in the Heat Denaturation of Whey Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 589, doi. 10.1111/j.1365-2621.1990.tb06827.x

By:

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

Publication type:

Article

Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 446, doi. 10.1111/j.1365-2621.1990.tb06783.x

By:

McFEETERS, R.F.;
FLEMING, H.P.

Publication type:

Article

Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 372, doi. 10.1111/j.1365-2621.1990.tb06766.x

By:

BUCKNAVAGE, MARTIN W.;
PIERSON, MERLE D.;
HACKNEY, CAMERON R.;
BISHOP, J. RUSSELL

Publication type:

Article

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 417, doi. 10.1111/j.1365-2621.1990.tb06777.x

By:

MACKEY, KEVIN L.;
OFOLI, ROBERT Y.

Publication type:

Article

Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End-point Cooking Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 318, doi. 10.1111/j.1365-2621.1990.tb06752.x

By:

SPANIER, A.M.;
McMILLIN, K.W.;
MILLER, J.A.

Publication type:

Article

Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 398, doi. 10.1111/j.1365-2621.1990.tb06772.x

By:

SHAH, N.;
JELEN, P.;
UJVAROSY, S.

Publication type:

Article

Tensile Characteristics of Squid Mantle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 369, doi. 10.1111/j.1365-2621.1990.tb06765.x

By:

KUO, JIN-DER;
PELEG, MICHA;
HULTIN, HERBERT O.

Publication type:

Article

Mobility and Activity of Water in Casein Model Systems as Determined by <sup>2</sup>H NMR and Sorption Isotherms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 430, doi. 10.1111/j.1365-2621.1990.tb06779.x

By:

CURME, A.G.;
SCHMIDT, S.J.;
STEINBERG, M.P.

Publication type:

Article

Characterization of Strains of Staphylococcus aureus by Their Lipolytic Activity on Various Agar Media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 591, doi. 10.1111/j.1365-2621.1990.tb06828.x

By:

HALPIN-DOHNALEK, MARGARET I.;
MARTH, ELMER H.

Publication type:

Article

Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 401, doi. 10.1111/j.1365-2621.1990.tb06773.x

By:

MIN, D. B.;
TICKNOR, D. B.;
LEE, S. H.;
REINECCIUS, G. A.

Publication type:

Article

Low pH Inactivation of Polyphenoloxidase in Apple Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 562, doi. 10.1111/j.1365-2621.1990.tb06813.x

By:

ZEMEL, G. P.;
SIMS, C.A.;
MARSHALL, M. R.;
BALABAN, M.

Publication type:

Article

Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 573, doi. 10.1111/j.1365-2621.1990.tb06819.x

By:

CROUSE, J. D.;
KOOHMARAIE, M.

Publication type:

Article

Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 551, doi. 10.1111/j.1365-2621.1990.tb06807.x

By:

CHAUDHARY, VINOD K.;
WEBER, FRANK E.

Publication type:

Article

Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris).

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 470, doi. 10.1111/j.1365-2621.1990.tb06789.x

By:

DHURANDHAR, N.V.;
CHANG, K.C.

Publication type:

Article

Styrene monomer migration as monitored by purge and trap gas chromatography and sensory analysis for polystyrene containers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 522, doi. 10.1111/j.1365-2621.1990.tb06800.x

By:

DURST, GREGORY L.;
LAPERLE, EDWARD A.

Publication type:

Article

Auto-oxidation in Saffron at 40°C and 75% Relative Humidity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 595, doi. 10.1111/j.1365-2621.1990.tb06830.x

By:

ALONSO, G.L.;
VARÕN, R.;
GOMEZ, R.;
NAVARRO, F.;
SALINAS, M.R.

Publication type:

Article

Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 566, doi. 10.1111/j.1365-2621.1990.tb06815.x

By:

CHEN, C. S.;
NGUYEN, T. K.;
BRADDOCK, R. J.

Publication type:

Article

Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 537, doi. 10.1111/j.1365-2621.1990.tb06804.x

By:

KAHN, R.;
STEHLI, D.;
WEI, L.S.;
STEINBERG, M.P.;
YAMASHITA, N.

Publication type:

Article

Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 577, doi. 10.1111/j.1365-2621.1990.tb06821.x

By:

LEE, YOUNG-ZOON;
WANG, RONG MIN;
NAKAI, SHURYO

Publication type:

Article

Comparison of Vapor and Liquid Isotherms for Casein and Casein-Sucrose Mixture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 434, doi. 10.1111/j.1365-2621.1990.tb06780.x

By:

MISTRY, ATUL;
STEINBERG, M.P.;
SCHMIDT, S.J. RICHARDSON

Publication type:

Article

Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 342, doi. 10.1111/j.1365-2621.1990.tb06758.x

By:

WHEELER, T.L.;
SEIDEMAN, S.C.;
ROLAN, T.L.;
DAVIS, G.W.

Publication type:

Article

Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Prepared from Tilapia.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 353, doi. 10.1111/j.1365-2621.1990.tb06761.x

By:

PARK, JAE W.;
KORHONEN, REINO W.;
LANIER, TYRE C.

Publication type:

Article

Degradation of Oval-Filefish Meat Gel Caused by Myofibrillar Proteinase(s).

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 364, doi. 10.1111/j.1365-2621.1990.tb06764.x

By:

TOYOHARA, HARUHIKO;
SAKATA, TETSUO;
YAMASHITA, KAZUYUKI;
KINOSHITA, MASATO;
SHIMIZU, YUTAKA

Publication type:

Article

Estimating Heat Transfer Coefficients in Liquid/Particulate Canned Foods using Only Liquid Temperature Data.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 478, doi. 10.1111/j.1365-2621.1990.tb06791.x

By:

STOFOROS, NIKOLAOS G.;
MERSON, RICHARD L.

Publication type:

Article

Effects of Dough Materials on Flavor Formation in Baked Cookies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 409, doi. 10.1111/j.1365-2621.1990.tb06775.x

By:

NISHIBORI, SUKIE;
KAWAKISHI, SHUNRO

Publication type:

Article

An Evaluation of Simple Methods for Following Rigor Development in Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 346, doi. 10.1111/j.1365-2621.1990.tb06759.x

By:

KORHONEN, REINO W.;
LANIER, TYRE C.;
GIESBRECHT, FRANCIS

Publication type:

Article

Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 386, doi. 10.1111/j.1365-2621.1990.tb06770.x

By:

LEE, B.H.;
LALEYE, L.C.;
SIMARD, R.E.;
HOLLEY, R.A.;
EMMONS, D.B.;
GIROUX, R.N.

Publication type:

Article

Amino Acid Hydrolysate from Crab Processing Waste.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 379, doi. 10.1111/j.1365-2621.1990.tb06768.x

By:

JASWAL, AMRIK S.

Publication type:

Article

Effects of Heating Bacon and Sausage in Nonwoven, Melt-blown Material.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 298, doi. 10.1111/j.1365-2621.1990.tb06747.x

By:

COSTELLO, C.A.;
MORRIS, W.C.;
BARWICK, J.R.

Publication type:

Article

Evaluation of Nine Semi-pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 510, doi. 10.1111/j.1365-2621.1990.tb06798.x

By:

RINN, J-C;
MORR, C.V.;
SEO, A.;
SURAK, J.G.

Publication type:

Article

Comparison of Milk-Based and Soymilk-Based Yogurt.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 532, doi. 10.1111/j.1365-2621.1990.tb06803.x

By:

LEE, S-Y.;
MORR, C.V.;
SEO, A.

Publication type:

Article

Incidence of Listeria ssp. in Retail Meat Roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 572, doi. 10.1111/j.1365-2621.1990.tb06818.x

By:

JOHNSON, J. L.;
DOYLE, M. P.;
CASSENS, R. G.

Publication type:

Article

A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 543, doi. 10.1111/j.1365-2621.1990.tb06805.x

By:

CHINACHOTI, P.;
STEINBERG, M.P.;
VILLOTA, R.

Publication type:

Article