Works matching IS 00221147 AND DT 1991 AND VI 56 AND IP 2

Results: 75

Phytic Acid as a Food Antioxidant.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 560, doi. 10.1111/j.1365-2621.1991.tb05324.x

By:

EMPSON, KATHERINE L.;
LABUZA, THEODORE P.;
GRAF, ERNST

Publication type:

Article

Effect of Sodium Chloride on Pro-oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 571, doi. 10.1111/j.1365-2621.1991.tb05327.x

By:

ARNOLD, A.R.;
BASCETTA, E.;
GUNSTONE, F.D.

Publication type:

Article

Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 582, doi. 10.1111/j.1365-2621.1991.tb05330.x

By:

RAHMAN, MD. SHAFIUR;
POTLURI, PRAKASH LAL

Publication type:

Article

Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 513, doi. 10.1111/j.1365-2621.1991.tb05316.x

By:

YILMAZER, GULCIN;
CARRILLO, ANA R.;
KOKINI, JOZEF L.

Publication type:

Article

Heat Stability of Sunflower-Hull Anthocyanin Pigment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 553, doi. 10.1111/j.1365-2621.1991.tb05322.x

By:

MOK, CHULKYOON;
HETTIARACHCHY, N.S.

Publication type:

Article

Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 564, doi. 10.1111/j.1365-2621.1991.tb05325.x

By:

CHANG, SHUH-MING;
LIU, LIH-CHING

Publication type:

Article

Perceived Taste Intensity and Duration of Nutritive and Non-nutritive Sweeteners in Water using Time-intensity (T-I) Evaluations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 535, doi. 10.1111/j.1365-2621.1991.tb05319.x

By:

OTT, D. B.;
EDWARDS, C. L;
PALMER, S. J.

Publication type:

Article

Thermal Conductivity of Potato between 50 and 100°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 586, doi. 10.1111/j.1365-2621.1991.tb05332.x

By:

CALIFANO, ALICIA N.;
CALVELO, ALFREDO

Publication type:

Article

Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 443, doi. 10.1111/j.1365-2621.1991.tb05299.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 380, doi. 10.1111/j.1365-2621.1991.tb05285.x

By:

CORREIA, L.R.;
MITTAL, G.S.;
USBORNE, W.R.

Publication type:

Article

Enzyme Inactivation Improves Stability of Self-Rising Corn Meals.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 494, doi. 10.1111/j.1365-2621.1991.tb05311.x

By:

BOOKWALTER, GEORGE N.;
LYLE, STEVEN A.;
NELSEN, TERRY C.

Publication type:

Article

Thermal Resistance of Egg-Associated Epidemic Strains of Salmonella enteritidis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 391, doi. 10.1111/j.1365-2621.1991.tb05287.x

By:

SHAH, D. B.;
BRADSHAW, J. G.;
PEELER, J. T.

Publication type:

Article

Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 579, doi. 10.1111/j.1365-2621.1991.tb05329.x

By:

SINGLETON, J.A.;
PATTEE, H.E.

Publication type:

Article

Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp ( Penaeus monodon).

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 322, doi. 10.1111/j.1365-2621.1991.tb05271.x

By:

JIANG, SHANN-TZONG;
MOODY, MICHAEL W.;
CHEN, HSING-CHEN

Publication type:

Article

Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 436, doi. 10.1111/j.1365-2621.1991.tb05298.x

By:

HENTGES, D. L;
WEAVER, C. M.;
NIELSEN, S. S.

Publication type:

Article

Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 373, doi. 10.1111/j.1365-2621.1991.tb05284.x

By:

GENIGEORGIS, CONSTANTIN A.;
MENG, JIANGHONG;
BAKER, DAVID A.

Publication type:

Article

Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 315, doi. 10.1111/j.1365-2621.1991.tb05269.x

By:

KELLEHER, STEPHEN D.;
HULTIN, HERBERT O.

Publication type:

Article

Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 281, doi. 10.1111/j.1365-2621.1991.tb05262.x

By:

BEAS, VIVIANA E.;
WAGNER, JORGE R.;
AÑON, MARÍA C.;
CRUPKIN, MARCOS

Publication type:

Article

Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 469, doi. 10.1111/j.1365-2621.1991.tb05306.x

By:

SHAW, PHILIP E.;
MOSHONAS, MANUEL G.;
PESIS, EDNA

Publication type:

Article

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 348, doi. 10.1111/j.1365-2621.1991.tb05277.x

By:

SMITH, G. L.;
STALDER, J. W.;
KEETON, J. T.;
PAPADOPOULOS, L. S.

Publication type:

Article

Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 359, doi. 10.1111/j.1365-2621.1991.tb05280.x

By:

ST. ANGELO, A.J.;
KOOHMARAIE, M.;
CRIPPEN, K.L.;
CROUSE, J.

Publication type:

Article

Determination of Optimal Level of Lactitol for Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 285, doi. 10.1111/j.1365-2621.1991.tb05263.x

By:

SYCH, J.;
LACROIX, C.;
CARRIER, M.

Publication type:

Article

Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 592, doi. 10.1111/j.1365-2621.1991.tb05335.x

By:

UZOGARA, S.G.;
MORTON, I.D.;
DANIEL, J.W.

Publication type:

Article

Thermostability of Soluble and Immobilized Horseradish Peroxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 574, doi. 10.1111/j.1365-2621.1991.tb05328.x

By:

WENG, ZHIJUN;
HENDRICKX, M.;
MAESMANS, G.;
GEBRUERS, K.;
TOBBACK, P.

Publication type:

Article

Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 431, doi. 10.1111/j.1365-2621.1991.tb05297.x

By:

GUJSKA, ELZBIETA;
KHAN, KHALIL

Publication type:

Article

Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 402, doi. 10.1111/j.1365-2621.1991.tb05290.x

By:

SHELLHAMMER, T.H.;
SINGH, R.P.

Publication type:

Article

Solubility and Viscous Properties of Casein and Caseinates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 556, doi. 10.1111/j.1365-2621.1991.tb05323.x

By:

KONSTANCE, R.P.;
STRANGE, E.D.

Publication type:

Article

Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 567, doi. 10.1111/j.1365-2621.1991.tb05326.x

By:

WENG, ZHIJUN;
HENDRICKX, M.;
MAESMANS, G.;
TOBBACK, P.

Publication type:

Article

Chemical Changes during Storage of an Alcoholic Orange Juice Beverage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 475, doi. 10.1111/j.1365-2621.1991.tb05307.x

By:

RODRIGUEZ, M.;
SADLER, G.D.;
SIMS, C.A.;
BRADDOCK, R.J.

Publication type:

Article

Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 406, doi. 10.1111/j.1365-2621.1991.tb05291.x

By:

KIM, S.M.;
ZAYAS, J.F.

Publication type:

Article

Bacterial Spoilage Profiles to Identify Irradiated Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 332, doi. 10.1111/j.1365-2621.1991.tb05273.x

By:

ALUR, M.D.;
VENUGOPAL, V.;
NERKAR, D.P.;
NAIR, P.M.

Publication type:

Article

Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 497, doi. 10.1111/j.1365-2621.1991.tb05312.x

By:

RICO-PEÑA, DELMY C.;
TORRES, J. ANTONIO

Publication type:

Article

Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 394, doi. 10.1111/j.1365-2621.1991.tb05288.x

By:

DUNCAN, S.E.;
CHRISTEN, G.L.;
PENFIELD, M.P.

Publication type:

Article

Microbiological Evaluation of Alaska Shore-based Surimi Production.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 291, doi. 10.1111/j.1365-2621.1991.tb05264.x

By:

HIMELBLOOM, BRIAN H.;
BROWN, EILEEN K.;
LEE, JONG S.

Publication type:

Article

Volatile Compounds in Scrambled Eggs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 387, doi. 10.1111/j.1365-2621.1991.tb05286.x

By:

MATIELLA, JOSÉ E.;
HSIEH, THOMAS C.-Y.

Publication type:

Article

Postmortem Changes in Chilled Round, Bled and Dressed Albacore.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 318, doi. 10.1111/j.1365-2621.1991.tb05270.x

By:

PRICE, R.J.;
MELVIN, E.F.;
BELL, J.W.

Publication type:

Article

Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 398, doi. 10.1111/j.1365-2621.1991.tb05289.x

By:

CHEN, Z. Y.;
NAWAR, W. W.

Publication type:

Article

Microorganisms Isolated from Surimi Processing Operations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 299, doi. 10.1111/j.1365-2621.1991.tb05266.x

By:

HIMELBLOOM, BRIAN H.;
BROWN, EILEEN K.;
LEE, JONG S.

Publication type:

Article

Sorption of Volatile Compounds in Aqueous Solution by Ethylene-Vinyl Alcohol Copolymer Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 500, doi. 10.1111/j.1365-2621.1991.tb05313.x

By:

IKEGAMI, TOHRU;
NAGASHIMA, KAZUFUMI;
SHIMODA, MITSUYA;
TANAKA, YOSHINARI;
OSAJIMA, YUTAKA

Publication type:

Article

Thermal Properties of Surimi Analyzed using DSC.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 302, doi. 10.1111/j.1365-2621.1991.tb05267.x

By:

WANG, DE QIAN;
KOLBE, EDWARD

Publication type:

Article

Methylcellulose Films to Prevent Lipid Migration in Confectionery Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 504, doi. 10.1111/j.1365-2621.1991.tb05314.x

By:

NELSON, KATHRYN L;
FENNEMA, OWEN R.

Publication type:

Article

Effect of Anions on the Deamidation of Soy Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 452, doi. 10.1111/j.1365-2621.1991.tb05301.x

By:

SHIH, FREDERICK F.

Publication type:

Article

Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric Procedure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 423, doi. 10.1111/j.1365-2621.1991.tb05295.x

By:

GARLEB, K. A.;
BOURQUIN, L. D.;
FAHEY, G. C.

Publication type:

Article

Neutral Salt Effects on Stability of Whey Protein Isolate Foams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 588, doi. 10.1111/j.1365-2621.1991.tb05333.x

By:

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

Publication type:

Article

Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 371, doi. 10.1111/j.1365-2621.1991.tb05283.x

By:

KATTA, SEKHAR R.;
RAO, D.R.;
SUNKI, G.R.;
CHAWAN, C.B.

Publication type:

Article

Iron in Food: Effect of Continued Use of Iron Cookware.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 584, doi. 10.1111/j.1365-2621.1991.tb05331.x

By:

CHENG, Y.J.;
BRITTIN, H.C.

Publication type:

Article

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 416, doi. 10.1111/j.1365-2621.1991.tb05293.x

By:

BOUN, H.R.;
HUXSOLL, C.C.

Publication type:

Article

Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 427, doi. 10.1111/j.1365-2621.1991.tb05296.x

By:

ALBRECHT, J.A.;
SCHAFER, H.W.;
ZOTTOLA, E.A.

Publication type:

Article

Applications of Polarography for Assessment of Fish Freshness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 335, doi. 10.1111/j.1365-2621.1991.tb05274.x

By:

LUONG, J.H.T.;
MALE, K.B.;
HUYNH, M.D.

Publication type:

Article

Effect of Washing on the Texture and Microstructure of Frozen Fish Mince.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 294, doi. 10.1111/j.1365-2621.1991.tb05265.x

By:

YOON, K.S.;
LEE, CM.;
HUFNAGEL, LA.

Publication type:

Article