Works matching IS 00221147 AND DT 1991 AND VI 56 AND IP 3

Results: 73

Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 823, doi. 10.1111/j.1365-2621.1991.tb05391.x

By:

MATYSIAK, N. L.;
NOBLE, A. C.

Publication type:

Article

Determination of Sorbic Acid in Raw Beef: An Improved Procedure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 863, doi. 10.1111/j.1365-2621.1991.tb05402.x

By:

CAMPOS, CARMEN;
GERSCHENSON, LIA N.;
ALZAMORA, STELLA M.;
CHIRIFE, JORGE

Publication type:

Article

Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 760, doi. 10.1111/j.1365-2621.1991.tb05376.x

By:

CAMIRE, MARY ELLEN;
KING, C. CLAY

Publication type:

Article

Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 816, doi. 10.1111/j.1365-2621.1991.tb05389.x

By:

KOELSCH, C.M.;
DOWNES, T.W.;
LABUZA, T.P.

Publication type:

Article

Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s).

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 782, doi. 10.1111/j.1365-2621.1991.tb05381.x

By:

RECTOR, D.;
MATSUDOMI, N.;
KINSELLA, J.E.

Publication type:

Article

Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 827, doi. 10.1111/j.1365-2621.1991.tb05392.x

By:

BHOWMIK, SANTI R.;
SHIN, SEONGGYUN

Publication type:

Article

Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 867, doi. 10.1111/j.1365-2621.1991.tb05404.x

By:

SHAW, PHILIP E.;
MOSHONAS, MANUEL G.

Publication type:

Article

Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 838, doi. 10.1111/j.1365-2621.1991.tb05395.x

By:

ISHII, R.;
O'MAHONY, M.

Publication type:

Article

Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 764, doi. 10.1111/j.1365-2621.1991.tb05377.x

By:

DILL, C.W.;
BROUGH, J.;
ALFORD, E.S.;
GARDNER, F.A.;
EDWARDS, R.L.;
RICHTER, R.L.;
DIEHL, K.C.

Publication type:

Article

Production of Citric Acid from Beet Molasses by Immobilized Cells of Aspergillus niger.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 878, doi. 10.1111/j.1365-2621.1991.tb05409.x

By:

ROUKAS, T.

Publication type:

Article

Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 621, doi. 10.1111/j.1365-2621.1991.tb05343.x

By:

PAPADOPOULOS, L.S.;
MILLER, R.K.;
RINGER, L.J.;
CROSS, H.R.

Publication type:

Article

Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 632, doi. 10.1111/j.1365-2621.1991.tb05345.x

By:

MILLER, M.F.;
GEORGE, S.M.;
AZAIN, M.J.;
REAGAN, J.O.

Publication type:

Article

Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 643, doi. 10.1111/j.1365-2621.1991.tb05347.x

By:

CLAUS, J.R.;
HUNT, M.C.

Publication type:

Article

Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 739, doi. 10.1111/j.1365-2621.1991.tb05371.x

By:

JAVERI, H.;
TOLEDO, R.;
WICKER, L.

Publication type:

Article

Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 665, doi. 10.1111/j.1365-2621.1991.tb05352.x

By:

TSAI, CHUNG-HONG;
KONG, MING-SHENG;
PAN, BONNIE SUN

Publication type:

Article

Objective and Subjective Assessment of Australian Sausages.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 636, doi. 10.1111/j.1365-2621.1991.tb05346.x

By:

BEILKEN, S.L.;
EADIE, L.M.;
JONES, P.N.;
HARRIS, P.V.

Publication type:

Article

Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 607, doi. 10.1111/j.1365-2621.1991.tb05340.x

By:

FRITZ, JEFFERY D.;
GREASER, MARION L.

Publication type:

Article

Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 811, doi. 10.1111/j.1365-2621.1991.tb05388.x

By:

WINKLER, MARY;
MCCARTHY, MICHAEL J.;
GERMAN, J. BRUCE

Publication type:

Article

Packaging and Storage Effects on Microbiological Quality of Dried Herbs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 873, doi. 10.1111/j.1365-2621.1991.tb05407.x

By:

MALMSTEN, T.;
PÄÄKKÖNEN, K.;
HYVÖNEN, L.

Publication type:

Article

pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 730, doi. 10.1111/j.1365-2621.1991.tb05368.x

By:

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

Publication type:

Article

Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 701, doi. 10.1111/j.1365-2621.1991.tb05360.x

By:

CHEN, JYH-PING;
WANG, CHENG-HSIN

Publication type:

Article

Role of Light Chains In Heat-Induced Gelation of Skeletal Muscle Myosin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 855, doi. 10.1111/j.1365-2621.1991.tb05398.x

By:

MORITA, JUN-ICHIRO;
OGATA, TOMOHIRO

Publication type:

Article

Coalescence Index of Protein-Stabilized Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 792, doi. 10.1111/j.1365-2621.1991.tb05383.x

By:

BRITTEN, MICHEL;
GIROUX, HÉLÈNE J.

Publication type:

Article

Quality Evaluation of Fish Meat by <sup>31</sup> Phosphorus-Nuclear Magnetic Resonance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 660, doi. 10.1111/j.1365-2621.1991.tb05351.x

By:

CHIBA, ATSUSHI;
HAMAGUCHI, MASAMITSU;
KOSAKA, MASAAKI;
TOKUNO, TATSUYA;
ASAI, TOSHIHARU;
CHICHIBU, SHIKO

Publication type:

Article

Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 848, doi. 10.1111/j.1365-2621.1991.tb05397.x

By:

LIANG, B.;
SHI, Y.;
HARTEL, R.W.

Publication type:

Article

Changes in Size and Composition of Protein Aggregates on Heating Reconstituted Concentrated Skim Milk at 120<sup>o</sup>C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 671, doi. 10.1111/j.1365-2621.1991.tb05353.x

By:

SINGH, HARJINDER;
CREAMER, LAWRENCE K.

Publication type:

Article

Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 859, doi. 10.1111/j.1365-2621.1991.tb05400.x

By:

HALLORAN, JAMES D.;
ROGERS, R.W.;
MIKEL, W.B.;
ALTHEN, T.G.

Publication type:

Article

Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 716, doi. 10.1111/j.1365-2621.1991.tb05364.x

By:

ZHANG, W.B.;
ADDIS, P.B.;
KRICK, T.P.

Publication type:

Article

Comparison of Four Models for the Compressibility of Breads and Plastic Foams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 756, doi. 10.1111/j.1365-2621.1991.tb05375.x

By:

SWYNGEDAU, S.;
NUSSINOVITCH, A.;
ROY, I.;
PELEG, M.;
HUANG, V.

Publication type:

Article

Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 682, doi. 10.1111/j.1365-2621.1991.tb05355.x

By:

COLLINS, J. L.;
EBAH, C. B.;
MOUNT, J. R.;
DRAUGHON, F. A.;
DEMOTT, B. J.

Publication type:

Article

Effects of Constituent Concentration on Rheological Properties of Corn Oil-In-Water Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 796, doi. 10.1111/j.1365-2621.1991.tb05384.x

By:

SUZUKI, KANICHI;
MAEDA, TAKUYA;
MATSUOKA, KUNIHIKO;
KUBOTA, KIYOSHI

Publication type:

Article

Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by 'Arai' Treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 653, doi. 10.1111/j.1365-2621.1991.tb05349.x

By:

WATABE, SHUGO;
HWANG, GYU-CHUL;
USHIO, HIDEKI;
YAMANAKA, HIDEAKI;
HATAE, KEIKO;
HASHIMOTO, KANEHISA

Publication type:

Article

Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 789, doi. 10.1111/j.1365-2621.1991.tb05382.x

By:

KUHN, PATRICIA R.;
FOEGEDING, E. ALLEN

Publication type:

Article

Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 657, doi. 10.1111/j.1365-2621.1991.tb05350.x

By:

CRAPO, C.A.;
CRAWFORD, D.L.

Publication type:

Article

Interacting Effects of pH and NaCl on Heat Resistance of Bacterial Spores.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 821, doi. 10.1111/j.1365-2621.1991.tb05390.x

By:

HUTTON, MICKI T.;
KOSKINEN, MARY ANN;
HANLIN, JOHN H.

Publication type:

Article

Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 861, doi. 10.1111/j.1365-2621.1991.tb05401.x

By:

LIU, M.N.;
HUFFMAN, D.L.;
EGBERT, W.R.

Publication type:

Article

Plasma Cholesterol Oxidation Products (Oxysterols) in Human Subjects Fed a Meal Rich in Oxysterols.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 843, doi. 10.1111/j.1365-2621.1991.tb05396.x

By:

EMANUEL, H.A.;
HASSEL, C.A.;
ADDIS, P.B.;
BERGMANN, S.D.;
ZAVORAL, J.H.

Publication type:

Article

Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 751, doi. 10.1111/j.1365-2621.1991.tb05374.x

By:

YLIMAKI, G.;
HAWRYSH, Z.J.;
HARDIN, R.T.;
THOMSON, A.B.R.

Publication type:

Article

Thermal Gelation Mechanism of Legumin from Broad Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 722, doi. 10.1111/j.1365-2621.1991.tb05366.x

By:

ZHENG, BAI-AN;
MATSUMURA, YASUKI;
MORI, TOMOHIKO

Publication type:

Article

Reduction of Heat Resistance of Neosartorya fisheri Ascospores by Sulfur Dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 876, doi. 10.1111/j.1365-2621.1991.tb05408.x

By:

SPLITTSTOESSER, D.F.;
CHUREY, J.J.

Publication type:

Article

α-, γ- and δ-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 807, doi. 10.1111/j.1365-2621.1991.tb05387.x

By:

JUNG, MUN Y.;
CHOE, EUNOK;
MIN, DAVID B.

Publication type:

Article

Chemical Detoxification of Aflatoxin-containing Copra.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 733, doi. 10.1111/j.1365-2621.1991.tb05369.x

By:

MERCADO, C.J.;
REAL, M.P.N.;
ROSARIO, R.R. DEL

Publication type:

Article

Thermal Conductivity of Gelatinized Starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 773, doi. 10.1111/j.1365-2621.1991.tb05379.x

By:

MAROULIS, Z.B.;
SHAH, K.K.;
SARAVACOS, G.D.

Publication type:

Article

Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 601, doi. 10.1111/j.1365-2621.1991.tb05338.x

By:

PARRISH, F.C.;
BOLES, J.A.;
RUST, R.E.;
OLSON, D.G.

Publication type:

Article

Process Parameter Effects on Particle Residence Time in a Vertical Scraped Surface Heat Exchanger.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 869, doi. 10.1111/j.1365-2621.1991.tb05405.x

By:

LEE, JUN H.;
SINGH, RAKESH K.

Publication type:

Article

Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 726, doi. 10.1111/j.1365-2621.1991.tb05367.x

By:

PAREDES-LÓPEZ, O.;
ORDORICA-FALOMIR, C.;
OLIVARES-VÁZQUEZ, M.R.

Publication type:

Article

Nutritional Evaluation with an Animal Model of Cottage Cheese Fortified with Calcium and Guar Gum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 692, doi. 10.1111/j.1365-2621.1991.tb05358.x

By:

KAUP, SUSAN M.;
GREGER, J.L.;
LEE, KEN

Publication type:

Article

α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 777, doi. 10.1111/j.1365-2621.1991.tb05380.x

By:

SINGH, RAKESH K.;
SHAH, BASANT B.;
NIELSEN, S. SUZANNE;
CHAMBERS, JAMES V.

Publication type:

Article

Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 719, doi. 10.1111/j.1365-2621.1991.tb05365.x

By:

ZHANG, QINGHUA;
CAVALIERI, RALPH P.;
POWERS, JOSEPH R.;
WU, JINRUI

Publication type:

Article

Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 685, doi. 10.1111/j.1365-2621.1991.tb05356.x

By:

COLLINS, J.L.;
EBAH, C.B.;
MOUNT, J.R.;
DEMOTT, B.J.;
DRAUGHON, F.A.

Publication type:

Article