Works matching IS 00221147 AND DT 1992 AND VI 57 AND IP 1

Results: 59

pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 40, doi. 10.1111/j.1365-2621.1992.tb05419.x

By:

CHUNG, SIEW LIAN;
FERRIER, LES K.

Publication type:

Article

Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 91, doi. 10.1111/j.1365-2621.1992.tb05432.x

By:

OKECHUKWU, P.E.;
RAO, M.A.;
NGODDY, P.O.;
McWATTERS, K.H.

Publication type:

Article

Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 55, doi. 10.1111/j.1365-2621.1992.tb05423.x

By:

LUNA, JULIO A.;
CHAVEZ, MÓNICA S.

Publication type:

Article

Bacteriological Profile and Shelflife of White Amur (Ctenopharyngodon idella).

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 66, doi. 10.1111/j.1365-2621.1992.tb05426.x

By:

WEMPE, J.W.;
DAVIDSON, P.M.

Publication type:

Article

Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 77, doi. 10.1111/j.1365-2621.1992.tb05429.x

By:

LUONG, J.H.T.;
MALE, K.B.;
MASSON, C.;
NGUYEN, A.L.

Publication type:

Article

Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 19, doi. 10.1111/j.1365-2621.1992.tb05415.x

By:

TROUTT, E.S.;
HUNT, M.C.;
JOHNSON, D.E.;
CLAUS, J.R.;
KASTNER, C.L.;
KROPF, D.H.

Publication type:

Article

Quality Changes of Pond-raised Hybrid Striped Bass during Chillpack and Refrigerated Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 59, doi. 10.1111/j.1365-2621.1992.tb05424.x

By:

BOYD, L.C.;
GREEN, D.P.;
LePORS, L.A.

Publication type:

Article

Preparation of Starch Phosphates by Extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 203, doi. 10.1111/j.1365-2621.1992.tb05456.x

By:

CHANG, YUNG-HO;
LII, CHENG-YI

Publication type:

Article

Sulfhydryl Groups Changes in Heat-induced Soluble Egg White Aggregates in Relation to Molecular Size.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 254, doi. 10.1111/j.1365-2621.1992.tb05468.x

By:

MINE, YOSHINORI

Publication type:

Article

Parametric Analysis for Thawing Frozen Spheroidal (Prolate and Oblate) or Finitely Cylindrical Food.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 236, doi. 10.1111/j.1365-2621.1992.tb05463.x

By:

SHEEN, SHIOWSHUH;
HAYAKAWA, KAN-ICHI

Publication type:

Article

Pilot Study of Cucumber Fermentation: Diffusing Gases and Bloater Damage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 155, doi. 10.1111/j.1365-2621.1992.tb05445.x

By:

RODRIGO, M.;
LAZARO, M.J.;
GARCIA, G.;
CONESA, F.;
SAFON, J.

Publication type:

Article

Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 108, doi. 10.1111/j.1365-2621.1992.tb05435.x

By:

BADRIE, N.;
MELLOWES, W.A.

Publication type:

Article

Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 10, doi. 10.1111/j.1365-2621.1992.tb05413.x

By:

SPANIER, A.M.;
VERCELLOTTI, J.R.;
JAMES, C.

Publication type:

Article

ATPase and Lactate Dehydrogenase Activities in Frozen Stored Fish Muscle as Indices of Cold Storage Deterioration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 72, doi. 10.1111/j.1365-2621.1992.tb05428.x

By:

NAMBUDIRI, D. DAMODARAN;
GOPAKUMAR, K.

Publication type:

Article

Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray-dried with Direct Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 43, doi. 10.1111/j.1365-2621.1992.tb05420.x

By:

MORGAN, J.N.;
ARMSTRONG, D.J.

Publication type:

Article

Characterization of Polypropylene and Polyester Meltblown Materials used for Food Oil Absorption.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 213, doi. 10.1111/j.1365-2621.1992.tb05458.x

By:

PHIFER, DANIEL W.;
COSTELLO, CAROL A.

Publication type:

Article

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 25, doi. 10.1111/j.1365-2621.1992.tb05416.x

By:

TROUTT, E. S.;
HUNT, M. C.;
JOHNSON, D. E.;
CLAUS, J. R.;
KASTNER, C. L.;
KROPF, D. H.;
STRODA, S.

Publication type:

Article

Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot-and-Mouth Disease Virus in Bovine Tissues.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 36, doi. 10.1111/j.1365-2621.1992.tb05418.x

By:

LASTA, J.;
BLACKWELL, J.H.;
SADIR, A.;
GALLINGER, M.;
MARCOVECCIO, F.;
ZAMORANO, M.;
LUDDENAND, B.;
RODRIGUEZ, R.

Publication type:

Article

Evaluation of the Tenderness of Beef Top Sirloin Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 6, doi. 10.1111/j.1365-2621.1992.tb05412.x

By:

HARRIS, J.J.;
MILLER, R.K.;
SAVELL, J.W.;
CROSS, H.R.;
RINGER, L.J.

Publication type:

Article

Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 206, doi. 10.1111/j.1365-2621.1992.tb05457.x

By:

NARAYAN, K. ANANTH;
CROSS, MICHAEL E.

Publication type:

Article

Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 121, doi. 10.1111/j.1365-2621.1992.tb05438.x

By:

HOLT, SHONA D.;
RESURRECCION, A. V. A.;
McWATTERS, K. H.

Publication type:

Article

Cyanogenesis in Canned Stone Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 161, doi. 10.1111/j.1365-2621.1992.tb05446.x

By:

VOLDŘICH, MICHAL;
KYZLINK, VLADIMÍR

Publication type:

Article

Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae).

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 69, doi. 10.1111/j.1365-2621.1992.tb05427.x

By:

MACDONALD, GRANT A.;
LELIEVRE, JOHN;
WILSON, NEIL D.C.

Publication type:

Article

Characterization of the Jagged Stress-strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 227, doi. 10.1111/j.1365-2621.1992.tb05461.x

By:

BARRETT, A. M.;
NORMAND, M.D.;
PELEG, M.;
ROSS, E.

Publication type:

Article

Color Stability of Strawberry and Blackcurrant Syrups.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 172, doi. 10.1111/j.1365-2621.1992.tb05449.x

By:

SKREDE, G.;
WROLSTAD, R.E.;
LEA, P.;
ENERSEN, G.

Publication type:

Article

Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 190, doi. 10.1111/j.1365-2621.1992.tb05453.x

By:

GONTARD, NATHALIE;
GUILBERT, STÉPHANE;
CUQ, JEAN-LOUIS

Publication type:

Article

Evaluation of a Water Jet Cutting System for Slicing Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 132, doi. 10.1111/j.1365-2621.1992.tb05440.x

By:

BECKER, ROBERT;
GRAY, GREGORY M.

Publication type:

Article

Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 16, doi. 10.1111/j.1365-2621.1992.tb05414.x

By:

HSIA, H. Y.;
SMITH, D. M.;
STEFFE, J. F.

Publication type:

Article

Sorption Isotherms and Light Stabilities of Aluminum Laked Riboflavin 5′-Phosphate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 245, doi. 10.1111/j.1365-2621.1992.tb05465.x

By:

HUANG, A. S.;
BYERLY, D. S.

Publication type:

Article

Food Microbiology Papers: Is There a Home in JFS?

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. ii, doi. 10.1111/j.1365-2621.1992.tb05410.x

By:

Beuchat, Larry R.

Publication type:

Article

Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 82, doi. 10.1111/j.1365-2621.1992.tb05430.x

By:

KER, Y.C.;
TOLEDO, R.T.

Publication type:

Article

Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 103, doi. 10.1111/j.1365-2621.1992.tb05434.x

By:

BADRIE, N.;
MELLOWES, W.A.

Publication type:

Article

Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 217, doi. 10.1111/j.1365-2621.1992.tb05459.x

By:

BHANDARI, B.R.;
DUMOULIN, E.D.;
RICHARD, H.M.J.;
NOLEAU, I.;
LEBERT, A.M.

Publication type:

Article

Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 143, doi. 10.1111/j.1365-2621.1992.tb05442.x

By:

SABULARSE, V.C.;
LIUZZO, J.A.;
RAO, R.M.;
GRODNER, R.M.

Publication type:

Article

Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 183, doi. 10.1111/j.1365-2621.1992.tb05451.x

By:

QUEROL, A.;
HUERTA, T.;
BARRIO, E.;
RAMON, D.

Publication type:

Article

Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 1, doi. 10.1111/j.1365-2621.1992.tb05411.x

By:

MOORE, T.M.;
SKELLEY, G.C.;
PILKINGTON, D.W.;
HALPIN, E.;
ACTON, J.C.;
GRIMES, L.W.

Publication type:

Article

Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 118, doi. 10.1111/j.1365-2621.1992.tb05437.x

By:

SNIDER, MARYALICE;
LIEBMAN, MICHAEL

Publication type:

Article

Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 249, doi. 10.1111/j.1365-2621.1992.tb05466.x

By:

KOTZEKIDOU, P.

Publication type:

Article

Microporous Ultrafiltration of Skim Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 46, doi. 10.1111/j.1365-2621.1992.tb05421.x

By:

WOYCHIK, J.H.;
COOKE, P.;
LU, D.

Publication type:

Article

Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 86, doi. 10.1111/j.1365-2621.1992.tb05431.x

By:

YUNO-OHTA, NAOKO;
MAEDA, HIDEO;
OKADA, MITSUKO;
HASEGAWA, KIYOZO

Publication type:

Article

Cell Size Distributions of Puffed Corn Extrudates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 146, doi. 10.1111/j.1365-2621.1992.tb05443.x

By:

BARRETT, A.M.;
PELEG, M.

Publication type:

Article

Isolation of α-Terpineol Dehydratase from Pseudomonas gladioli.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 241, doi. 10.1111/j.1365-2621.1992.tb05464.x

By:

CADWALLADER, K.R.;
BRADDOCK, R.J.;
PARISH, M.E.

Publication type:

Article

Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 252, doi. 10.1111/j.1365-2621.1992.tb05467.x

By:

PENFIELD, M.P.;
SWANSON, R.B.;
MITCHELL, D.S.;
RIEMANN, M.J.;
DORKO, C.L.

Publication type:

Article

Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 128, doi. 10.1111/j.1365-2621.1992.tb05439.x

By:

KOHYAMA, KAORU;
NISHINARI, KATSUYOSHI

Publication type:

Article

Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 30, doi. 10.1111/j.1365-2621.1992.tb05417.x

By:

POMMIER, S. A.

Publication type:

Article

Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 63, doi. 10.1111/j.1365-2621.1992.tb05425.x

By:

KRZYNOWEK, JUDITH;
ULJUA, DANIEL S.;
PANUNZIO, LAURIE J.;
MANEY, RICHARD S.

Publication type:

Article

Hydrocolloid/Milk Gel Formation and Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 96, doi. 10.1111/j.1365-2621.1992.tb05433.x

By:

XU, S.Y.;
STANLEY, D.W.;
GOFF, H.D.;
DAVIDSON, V.J.;
MAGUER, M.

Publication type:

Article

Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene-divinylbenzene Resins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 186, doi. 10.1111/j.1365-2621.1992.tb05452.x

By:

ERICSON, A. P.;
MATTHEWS, R. F.;
TEIXEIRA, A. A.;
MOYE, H. A

Publication type:

Article

k-Casein Heterogeneity and Mild Heating Effects on Susceptibility to Chymosin Action.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 49, doi. 10.1111/j.1365-2621.1992.tb05422.x

By:

HAQUE, ZAHUR U.;
KHALIFA, MAHAMMED Y.

Publication type:

Article

Rheological Characterization of Low-calorie Milk-based Salad Dressings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 200, doi. 10.1111/j.1365-2621.1992.tb05455.x

By:

CHIRALT, A.;
FERRAGUT, V.;
SALAZAR, J.A.

Publication type:

Article