Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 1

Results: 54

Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 220, doi. 10.1111/j.1365-2621.1993.tb03249.x

By:

Park, Peter S.W.

Publication type:

Article

Toxic compounds formed on prolonged heating of citrinin under watery conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 229, doi. 10.1111/j.1365-2621.1993.tb03251.x

By:

Trivedi, Alka B.;
Doi, Etsushiro

Publication type:

Article

Comparison of predictive models for bacterial spore population resources to sterilization...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 223, doi. 10.1111/j.1365-2621.1993.tb03250.x

By:

Sapru, V.;
Smerage, G.H.

Publication type:

Article

Delamination of polyethylene and aluminum foil layers of laminated packaging material by acetic ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 215

By:

Olaffson, G.;
Jagerstad, M.

Publication type:

Article

Temperature effect on oxygen permeability of edible protein-based films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 212, doi. 10.1111/j.1365-2621.1993.tb03247.x

By:

Gennadios, A.;
Weller, C.L.

Publication type:

Article

Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 206, doi. 10.1111/j.1365-2621.1993.tb03246.x

By:

Gontard, Nathalie;
Guilbert, Stephanie

Publication type:

Article

Criterion for oil uptake during deep-fat frying.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 204, doi. 10.1111/j.1365-2621.1993.tb03245.x

By:

Pinthus, Eli J.;
Weinberg, Pnina

Publication type:

Article

Environmental scanning electron microscopy evaluation of tortilla chip microstructure during...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 199, doi. 10.1111/j.1365-2621.1993.tb03244.x

By:

McDonough, C.;
Gomez, M.H.

Publication type:

Article

Aflatoxin contamination in nutmeg: Analysis of interfering TLC spots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 197, doi. 10.1111/j.1365-2621.1993.tb03243.x

By:

Takahashi, Takanori

Publication type:

Article

Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 120, doi. 10.1111/j.1365-2621.1993.tb03224.x

By:

Abdullah, A.;
Malundo, T.M.M.

Publication type:

Article

Factors influencing ellagic acid precipitation in muscadine grape juice during storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 193, doi. 10.1111/j.1365-2621.1993.tb03242.x

By:

Garrido, V.M.;
Sims, C.A.

Publication type:

Article

Reference materials for calibrating probes used for measuring thermal conductivity of frozen foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 186, doi. 10.1111/j.1365-2621.1993.tb03240.x

By:

Tong, C.H.;
Sheen, S.

Publication type:

Article

Storage changes in anthocyanin content of red raspberry juice concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 190, doi. 10.1111/j.1365-2621.1993.tb03241.x

By:

Withy, L.M.;
Nguyen, T.T.

Publication type:

Article

Rheological changes during gelation of high-methoxyl pectin/fructose dispersions: Effect of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 173, doi. 10.1111/j.1365-2621.1993.tb03237.x

By:

Rao, M.A.;
van Buren, J.P.

Publication type:

Article

Gamma-radiation affects cell wall composition of strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 182, doi. 10.1111/j.1365-2621.1993.tb03239.x

By:

d'Amour, J.;
Gosselin, C.

Publication type:

Article

Sensory descriptive analysis of cv. Cresthaven peaches--maturity, ripening and storage effects.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 177, doi. 10.1111/j.1365-2621.1993.tb03238.x

By:

Lyon, B.G.;
Robertson, J.A.

Publication type:

Article

Viscoelastic properties of myofibrillar protein-polysaccharide composite gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 164, doi. 10.1111/j.1365-2621.1993.tb03235.x

By:

Xiong, Youling L.;
Blanchard, Suzanne P.

Publication type:

Article

Properties of acidic whey protein gels containing emulsified butterfat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 158, doi. 10.1111/j.1365-2621.1993.tb03234.x

By:

Yost, Ruth A.;
Kinsella, J.E.

Publication type:

Article

Temperature mapping in a model food gel using magnetic resonance imaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 168, doi. 10.1111/j.1365-2621.1993.tb03236.x

By:

Sun, Xiuzhi;
Litchfield, J. Bruce

Publication type:

Article

Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 153, doi. 10.1111/j.1365-2621.1993.tb03233.x

By:

Murti, Tridjoko W.;
Bouillanne, Christian

Publication type:

Article

Beta-glucosidases from soybeans hydrolyze daidzin and genistin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 144, doi. 10.1111/j.1365-2621.1993.tb03231.x

By:

Matsuura, Masaru;
Obata, Akio

Publication type:

Article

Composition and structural characteristics of isolated soy proteins from broken and damaged seeds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 148, doi. 10.1111/j.1365-2621.1993.tb03232.x

By:

Genovese, M.I.;
Lajolo, F.M.

Publication type:

Article

Panelist texture preferences affect sensory evaluation of green bean cultivars (phaseolus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 138, doi. 10.1111/j.1365-2621.1993.tb03229.x

By:

Baron, R.F.;
Penfield, M.P.

Publication type:

Article

Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 140, doi. 10.1111/j.1365-2621.1993.tb03230.x

By:

Barth, M.M.;
Kerbel, E.L.

Publication type:

Article

Sensory evaluation of hearts of palm.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 134, doi. 10.1111/j.1365-2621.1993.tb03228.x

By:

Lawless, Harry;
Torres, Vladimir

Publication type:

Article

Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 132, doi. 10.1111/j.1365-2621.1993.tb03227.x

By:

Mondy, Nell I.;
Wurm, Colleen M.

Publication type:

Article

Decrease of pungency in `radish kimchi' during fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 128, doi. 10.1111/j.1365-2621.1993.tb03226.x

By:

Kim, Mee Ree;
Rhee, Hei Soo

Publication type:

Article

Fixation staining methods for examining microstructure in whipped cream by electron microscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 124, doi. 10.1111/j.1365-2621.1993.tb03225.x

By:

Lee, S.-Y.;
Morr, C.V.

Publication type:

Article

Glucose oxidase/catalase solution for on-board control of shrimp microbial spoilage: Model studies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 104, doi. 10.1111/j.1365-2621.1993.tb03220.x

By:

Kantt, C.A.;
Bouzas, J.

Publication type:

Article

Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 108, doi. 10.1111/j.1365-2621.1993.tb03221.x

By:

Lawless, Harry T.;
Claassen, Michelle R.

Publication type:

Article

Gel point of whey and egg proteins using dynamic rheological data.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 116, doi. 10.1111/j.1365-2621.1993.tb03223.x

By:

Hsieh, Yin Liang;
Regenstein, Joe M.

Publication type:

Article

Failure deformation and stress relaxation of heated egg white gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 113, doi. 10.1111/j.1365-2621.1993.tb03222.x

By:

Hsieh, Yin Liang;
Regenstein, Joe M.

Publication type:

Article

Minced meat crabcake from blue crab processing byproducts--Development and sensory evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 99, doi. 10.1111/j.1365-2621.1993.tb03219.x

By:

Lee, E.;
Meyers, S.P.

Publication type:

Article

Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 96, doi. 10.1111/j.1365-2621.1993.tb03218.x

By:

Reppond, K.D.;
Babbitt, J.K.

Publication type:

Article

Fatty acid composition, lipids and sensory characteristics of white amur (ctenopharyngodon...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 90

By:

Bakir, H.M.;
Melton, S.L.

Publication type:

Article

Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 75, doi. 10.1111/j.1365-2621.1993.tb03215.x

By:

Thed, S.T.;
Erickson, M.C.

Publication type:

Article

Characteristics of mackerel mince lipid hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 79, doi. 10.1111/j.1365-2621.1993.tb03216.x

By:

Hwang, Keum T.;
Regenstein, Joe M.

Publication type:

Article

Lipid extraction from channel catfish muscle: Comparison of solvent systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 84, doi. 10.1111/j.1365-2621.1993.tb03217.x

By:

Erickson, M.C.

Publication type:

Article

Alaska pollock (theragra chalcogramma) mince and surimi as partial meat substitutes in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 62, doi. 10.1111/j.1365-2621.1993.tb03212.x

By:

Fiddler, W.;
Pensabene, J.W.

Publication type:

Article

Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 71, doi. 10.1111/j.1365-2621.1993.tb03214.x

By:

Eun, Jong-Bang;
Hearnsberger, James O.

Publication type:

Article

Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 66, doi. 10.1111/j.1365-2621.1993.tb03213.x

By:

Miyazawa, Teruo;
Kashima, Minoru

Publication type:

Article

Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 degrees centigrade.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 51, doi. 10.1111/j.1365-2621.1993.tb03209.x

By:

Ghorpade, V.M.;
Cornforth, D.P.

Publication type:

Article

Cure levels, processing methods and meat source effects on low-fat frankfurters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 59, doi. 10.1111/j.1365-2621.1993.tb03211.x

By:

Martin, J.W.;
Rogers, R.W.

Publication type:

Article

Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 53, doi. 10.1111/j.1365-2621.1993.tb03210.x

By:

Zepeda, C.M. Garcia;
Kastner, C.L.

Publication type:

Article

Nonane as a radiolytic product in irradiated bacon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 49, doi. 10.1111/j.1365-2621.1993.tb03208.x

By:

Singh, Harwant;
Guerrero, Abraham

Publication type:

Article

N-nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 47, doi. 10.1111/j.1365-2621.1993.tb03207.x

By:

Petersen, Annette

Publication type:

Article

Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 43, doi. 10.1111/j.1365-2621.1993.tb03206.x

By:

Ajuyah, A.O.;
Ahn, D.U.

Publication type:

Article

High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 21, doi. 10.1111/j.1365-2621.1993.tb03202.x

By:

Park, J.;
Rhee, K.S.

Publication type:

Article

Fat level and freezing temperature affect sensory, shear, cooking and compositional properties ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 34, doi. 10.1111/j.1365-2621.1993.tb03204.x

By:

Berry, B.W.

Publication type:

Article

Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 38, doi. 10.1111/j.1365-2621.1993.tb03205.x

By:

Arihara, K.;
Kushida, H.

Publication type:

Article