Works matching IS 00221147 AND DT 1992 AND VI 57 AND IP 5

Results: 61

Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1112, doi. 10.1111/j.1365-2621.1992.tb11275.x

By:

SIMS, G.G.;
FARN, G.;
YORK, R.K.

Publication type:

Article

Composition of Capers ( Capparis spinosa): Influence of Cultivar, Size and Harvest Date.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1152, doi. 10.1111/j.1365-2621.1992.tb11286.x

By:

RODRIGO, M.;
LAZARO, M.J.;
ALVARRUIZ, A.;
GINER, V.

Publication type:

Article

Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1266, doi. 10.1111/j.1365-2621.1992.tb11313.x

By:

PERKINS, E. G.;
McKEITH, F. K.;
JONES, D. J.;
MOWREY, D. H.;
HILL, S. E.;
NOVAKOFSKI, J.;
O'CONNOR, P. L.

Publication type:

Article

Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1192, doi. 10.1111/j.1365-2621.1992.tb11296.x

By:

SAPERS, G.M.

Publication type:

Article

Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1123, doi. 10.1111/j.1365-2621.1992.tb11278.x

By:

HASEGAWA, KIYOSHI;
ENDO, YASUSHI;
FUJIMOTO, KENSHIRO

Publication type:

Article

Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1060, doi. 10.1111/j.1365-2621.1992.tb11262.x

By:

ENGESETH, N.J.;
LEE, K.-O.;
BERGEN, W.G.;
HELFERICH, W.G.;
KNUDSON, B.K.;
MERKEL, R.A.

Publication type:

Article

Predicting Thermophilic Spore Population Dynamics for UHT Sterilization Processes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1248, doi. 10.1111/j.1365-2621.1992.tb11310.x

By:

SAPRU, V.;
TEIXEIRA, A.A.;
SMERAGE, G.H.;
LINDSAY, J.A.

Publication type:

Article

Foaming Properties of Proteins as Affected by Concentration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1219, doi. 10.1111/j.1365-2621.1992.tb11303.x

By:

BRITTEN, MICHEL;
LAVOIE, LINDA

Publication type:

Article

Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1071, doi. 10.1111/j.1365-2621.1992.tb11266.x

By:

MORAN, EDWIN T.

Publication type:

Article

Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1185, doi. 10.1111/j.1365-2621.1992.tb11294.x

By:

PLÖGER, ANNETTE

Publication type:

Article

Glutathione Peroxidase of Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1116, doi. 10.1111/j.1365-2621.1992.tb11276.x

By:

NAKANO, T.;
SATO, M.;
TAKEUCHI, M.

Publication type:

Article

Modeling of Salt Diffusion in White Cheese during Long-Term Brining.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1082, doi. 10.1111/j.1365-2621.1992.tb11269.x

By:

TURHAN, MAHIR;
KALETUNÇ, GÖNÜL

Publication type:

Article

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1127, doi. 10.1111/j.1365-2621.1992.tb11279.x

By:

QUINTERO-RAMOS, A.;
BOURNE, M.C.;
ANZALDÚA-MORALES, A.

Publication type:

Article

Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1992.tb11260.x

By:

GHORPADE, V.M.;
CORNFORTH, D.P.;
SISSON, D.V.

Publication type:

Article

Ovalbumin thermal Gelation Prediction by Application of Temperature-Time History.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1093, doi. 10.1111/j.1365-2621.1992.tb11271.x

By:

HARTE, J.B.;
ZABIK, M.E.;
OFOLI, R.Y.;
MORGAN, R.G.

Publication type:

Article

Conformational Change in Actomyosin from Post-spawned Hake Stored on Ice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1109, doi. 10.1111/j.1365-2621.1992.tb11274.x

By:

ROURA, SARA I.;
SAAVEDRA, JORGE PECCI;
TRUCO, RAUL E.;
CRUPKIN, MARCOS

Publication type:

Article

Hydrogen and Calcium Ion Concentrations Affect Volume of CO<sub>2</sub> Puffed Diced Green Bell Peppers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1149, doi. 10.1111/j.1365-2621.1992.tb11285.x

By:

TABEIDIE, Z.;
PAYNE, F.A.

Publication type:

Article

Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1075, doi. 10.1111/j.1365-2621.1992.tb11267.x

By:

AHN, D.U.;
WOLFE, F.H.;
SIM, J.S.;
KIM, D.H.

Publication type:

Article

Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1046, doi. 10.1111/j.1365-2621.1992.tb11258.x

By:

LARICK, D. K.;
TURNER, B. E.

Publication type:

Article

Lactic Bulk Starter Homogenization Affects Culture Agglutination.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1992.tb11270.x

By:

HICKS, C.L.;
IBRAHIM, S.A.

Publication type:

Article

Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1992.tb11265.x

By:

BATER, BILIG;
DESCAMPS, OLIVIER;
MAURER, ARTHUR J.

Publication type:

Article

Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1210, doi. 10.1111/j.1365-2621.1992.tb11301.x

By:

LEE, SHIH-YOUNG;
MORR, CHARLES V.;
HA, EWAN Y.W.

Publication type:

Article

Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1214, doi. 10.1111/j.1365-2621.1992.tb11302.x

By:

NONAKA, M.;
SAKAMOTO, H.;
TOIGUCHI, S.;
KAWAJIRI, H.;
SOEDA, T.;
MOTOKI, M.

Publication type:

Article

Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1140, doi. 10.1111/j.1365-2621.1992.tb11283.x

By:

TAKAHASHI, KOJI;
WADA, KEIZO

Publication type:

Article

Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1180, doi. 10.1111/j.1365-2621.1992.tb11293.x

By:

HWANG, J.;
ROSHDY, T.H.;
KONTOMINAS, M.;
KOKINI, J.L.

Publication type:

Article

Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP).

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1173, doi. 10.1111/j.1365-2621.1992.tb11291.x

By:

MAWELE SHAMAILA, M.;
POWRIE, W.D.;
SKURA, B.J.

Publication type:

Article

Letters.

Published in:: Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. iv, doi. 10.1111/j.1365-2621.1992.tb11254.x
Publication type:: Article

Optimization of a Diced Tomato Calcification Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1144, doi. 10.1111/j.1365-2621.1992.tb11284.x

By:

FLOROS, JOHN D.;
EKANAYAKE, ATHULA;
ABIDE, GEORGE P.;
NELSON, PHILLIP E.

Publication type:

Article

Lethality Distribution within Particles in the Holding Section of an Aseptic Processing System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1992.tb11312.x

By:

YANG, B. BARRY;
NUNES, RAUL V.;
SWARTZEL, KENNETH R.

Publication type:

Article

Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1041, doi. 10.1111/j.1365-2621.1992.tb11257.x

By:

MEADE, M.K.;
JOHNSON, D.D.;
WEST, R.L.

Publication type:

Article

Hard-to-Cook Defect in Cowpeas: Storage-Induced and Treatment-Induced Development.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1155, doi. 10.1111/j.1365-2621.1992.tb11287.x

By:

LIU, KESHUN;
PHILLIPS, R. DIXON;
HUNG, YEN-CON;
SHEWFELT, ROBERT L.;
McWATTERS, KAY H.

Publication type:

Article

Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1063, doi. 10.1111/j.1365-2621.1992.tb11263.x

By:

BEDINGHAUS, A.J.;
OCKERMAN, H.W.;
PARRETT, N.A.;
PLIMPTON, R.F.

Publication type:

Article

Characterization of Polyphenoloxidase from Stanley Plums.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1177, doi. 10.1111/j.1365-2621.1992.tb11292.x

By:

SIDDIQ, M.;
SINHA, N. K.;
CASH, J. N.

Publication type:

Article

Analysis and Thermal Stability of Porcine Thyroglobulin-Binding Lectins in the Major Phaseolus vugaris L. G2/Albumin Groups.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1056, doi. 10.1111/j.1365-2621.1992.tb11261.x

By:

BONORDEN, WILLIAM R.;
SWANSON, BARRY G.

Publication type:

Article

Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1038, doi. 10.1111/j.1365-2621.1992.tb11256.x

By:

MEADE, M.K.;
JOHNSON, D.D.;
WEST, R.L.;
BALABAN, M.O.

Publication type:

Article

Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1078, doi. 10.1111/j.1365-2621.1992.tb11268.x

By:

AK, M.M.;
GUNASEKARAN, S.

Publication type:

Article

You Contributors Can Help Us Help You-.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. ii, doi. 10.1111/j.1365-2621.1992.tb11253.x

By:

Berry, Robert E.

Publication type:

Article

Dietary Fiber Binding of Bile Acid through Mineral Supplementation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1242, doi. 10.1111/j.1365-2621.1992.tb11308.x

By:

PANDOLF, T.;
CLYDESDALE, F. M.

Publication type:

Article

Extrudate Cell Structure-Texture Relationships.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1253, doi. 10.1111/j.1365-2621.1992.tb11311.x

By:

BARRETT, A.H.;
PELEG, M.

Publication type:

Article

Dietary Fiber in Processed Lentils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1161, doi. 10.1111/j.1365-2621.1992.tb11288.x

By:

VIDAL-VALVERDE, C.;
FRÍAS, J.;
ESTEBAN, R.

Publication type:

Article

Enzymatic Browning Control in Potato with Ascorbic Acid-2-Phosphates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1992.tb11281.x

By:

SAPERS, G.M.;
MILLER, R.L.

Publication type:

Article

Differentiation of Insoluble Fibers and Fiber Mixtures using High Resolution Scanning Absorption Microspectrophotometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1246, doi. 10.1111/j.1365-2621.1992.tb11309.x

By:

ROONEY, MEGAN K.;
FULCHER, R. G.

Publication type:

Article

Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1103, doi. 10.1111/j.1365-2621.1992.tb11273.x

By:

KELLEHER, STEPHEN D.;
SILVA, LAURIE A.;
HULTIN, HERBERT O.;
WILHELM, KURT A.

Publication type:

Article

Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1194, doi. 10.1111/j.1365-2621.1992.tb11297.x

By:

YAO, F.;
DULL, G.;
EITENMILLER, R.

Publication type:

Article

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1051, doi. 10.1111/j.1365-2621.1992.tb11259.x

By:

BREWER, M. SUSAN;
McKEITH, FLOYD K.;
BRITT, KRISTI

Publication type:

Article

Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1239, doi. 10.1111/j.1365-2621.1992.tb11307.x

By:

KAMISHIKIRYO, HIROMI;
HASEGAWA, KIYOZO;
TAKAMURA, HITOSHI;
MATOBA, TERUYOSKI

Publication type:

Article

Vitamin C Stability during Preparation and Storage of Potato Flakes and Reconstituted Mashed Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1136, doi. 10.1111/j.1365-2621.1992.tb11282.x

By:

WANG, X.Y.;
KOZEMPEL, M.G.;
HICKS, K.B.;
SEIB, P.A.

Publication type:

Article

Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1033, doi. 10.1111/j.1365-2621.1992.tb11255.x

By:

EGBERT, W.R.;
HUFFMAN, D.L.;
BRADFORD, D.D.;
JONES, W.R.

Publication type:

Article

Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1187, doi. 10.1111/j.1365-2621.1992.tb11295.x

By:

SADLER, G.D.;
PARISH, M.E.;
WICKER, L.

Publication type:

Article

Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1992.tb11298.x

By:

MANI, K.;
TRÄGÅRDH, C.;
ELIASSON, A.-C.;
LINDAHL, L.

Publication type:

Article