Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 2

Results: 53

Glassy state in bacterial spores predicted by polymer glass-transition theory.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 445, doi. 10.1111/j.1365-2621.1993.tb04294.x

By:

Sapru, V.;
Labuza, T.P.

Publication type:

Article

Antibacterial effects and cell morphological changes in Staphylococcus aureus subjected to ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 435, doi. 10.1111/j.1365-2621.1993.tb04292.x

By:

Ballesteros, Sonia A.;
Chirife, Jorge

Publication type:

Article

Lactobacillus spp. from Washington State wines: Isolation and characterization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 453, doi. 10.1111/j.1365-2621.1993.tb04296.x

By:

Edwards, C.G.;
Powers, J.R.

Publication type:

Article

Measurement of water activity above 100...C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 449, doi. 10.1111/j.1365-2621.1993.tb04295.x

By:

Bassal, A.;
Vasseur, J.

Publication type:

Article

Droplet size and coalescence stability of whey protein stabilized milkfat peanut oil emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 439, doi. 10.1111/j.1365-2621.1993.tb04293.x

By:

Das, K.P.;
Kinsella, J.E.

Publication type:

Article

Pediococcus acidilactici PO2 bacteriocin production in whey permeate and inhibition of ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 430, doi. 10.1111/j.1365-2621.1993.tb04291.x

By:

Liao, Chii-Cherng;
Yousef, Ahmed E.

Publication type:

Article

Polarity homogeneity and structure affect water vapor permeability of model edible films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 426, doi. 10.1111/j.1365-2621.1993.tb04290.x

By:

Debeaufort, F.;
Martin-Polo, M.

Publication type:

Article

Chemometrics assess quality of breadmaking starters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 419

By:

Martinez-Anaya, M.A.;
Pitarch, B.

Publication type:

Article

Additives affect deoxynivalenol (vomitoxin) flour during breadbaking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 416

By:

Boyacioglu, Dilek;
Hettiarachchy, Navam S.

Publication type:

Article

Intrinsic thermal conductivity of starch: A model-independent determination.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 413, doi. 10.1111/j.1365-2621.1993.tb04287.x

By:

Sakiyama, Takaharu;
Han, Sockchong

Publication type:

Article

Lactic fermentation of non-tannin and high-tannin cereals: Effects on in vitro estimation of iron...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 408, doi. 10.1111/j.1365-2621.1993.tb04286.x

By:

Svanberg, U.;
Lorri, W.

Publication type:

Article

Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 405, doi. 10.1111/j.1365-2621.1993.tb04285.x

By:

Yook, Cheol;
Pek, Un-Hua

Publication type:

Article

Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 399, doi. 10.1111/j.1365-2621.1993.tb04284.x

By:

Lozano-De-Gonzales, Patricia G.;
Barrett, Dianne M.

Publication type:

Article

Extrusion of pinto bean high protein fraction pretreated with papain and cellulase enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 395, doi. 10.1111/j.1365-2621.1993.tb04283.x

By:

Czarnecki, Zbigniew;
Gujska, Elzbieta

Publication type:

Article

Gamma irradiation affects some physical properties of dry bean (Phaseolus vulgaris) starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 389, doi. 10.1111/j.1365-2621.1993.tb04282.x

By:

Rayas-Duarte, P.;
Rupnow, J.H.

Publication type:

Article

Allergenic reactivity of various soybean products as determined by RAST inhibition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 385, doi. 10.1111/j.1365-2621.1993.tb04281.x

By:

Herian, Anne M.;
Taylor, Steve L.

Publication type:

Article

Trypsin inhibitor activity and tannin content do not affect calcium bioavailability of three ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 382, doi. 10.1111/j.1365-2621.1993.tb04280.x

By:

Proulx, William R.;
Weaver, Connie M.

Publication type:

Article

Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 378

By:

Prudencio-Ferreira, Sandra H.;
Areas, Jose A.G.

Publication type:

Article

Lowering phytic phosphorous by hydration of soybeans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 375, doi. 10.1111/j.1365-2621.1993.tb04278.x

By:

Beleia, A.;
Thao, L.T. Thu

Publication type:

Article

Optimization and modelling of apple juice cross-flow microfiltration with a ceramic membrane.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 369, doi. 10.1111/j.1365-2621.1993.tb04277.x

By:

Padilla-Zakour, O.;
McLellan, M.R.

Publication type:

Article

Binding of zinc to apple fiber, wheat bran, and fiber components.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 365, doi. 10.1111/j.1365-2621.1993.tb04276.x

By:

Casterline Jr., J.L.;
Ku, Yuoh

Publication type:

Article

Vacuum infiltration of polyamines increases firmness of strawberry slices under various storage ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 361, doi. 10.1111/j.1365-2621.1993.tb04275.x

By:

Ponappa, Tilak;
Scheerens, Josepf C.

Publication type:

Article

Partial drying of cut pears to improve freeze/thaw texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 357, doi. 10.1111/j.1365-2621.1993.tb04274.x

By:

Bolin, H.R.;
Huxsoll, C.C.

Publication type:

Article

Changes in phenolic content in fresh ready-to-use shredded carrots during storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 351, doi. 10.1111/j.1365-2621.1993.tb04273.x

By:

Babic, I.;
Amiot, M.J.

Publication type:

Article

Concentration of phenolic compounds change in storage brines of ripe olives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 347, doi. 10.1111/j.1365-2621.1993.tb04272.x

By:

Brenes, M.;
Garcia, P.

Publication type:

Article

Pericarp thickness and other kernel physical characteristics relate to microwave popping quality ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 342, doi. 10.1111/j.1365-2621.1993.tb04271.x

By:

Mohamed, A.A.;
Ashman, R.B.

Publication type:

Article

Optimal controlled atmosphere conditions for storage of broccoli florets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 338, doi. 10.1111/j.1365-2621.1993.tb04270.x

By:

Bastrash, Sylvie;
Makhlouf, Joseph

Publication type:

Article

Extruded potato peel functional properties affected by extrusion conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 335, doi. 10.1111/j.1365-2621.1993.tb04269.x

By:

Arora, Arti;
Zhao, Jianxin

Publication type:

Article

Factors affecting 1-Octen-3-ol in mushrooms at harvest and during postharvest storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 331, doi. 10.1111/j.1365-2621.1993.tb04268.x

By:

Mau, Jeng-Leun;
Beelman, Robert B.

Publication type:

Article

Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 325, doi. 10.1111/j.1365-2621.1993.tb04267.x

By:

Fleming, H.P.;
Thompson, R.L.

Publication type:

Article

Rheological properties of dried squid mantle change on softening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 321, doi. 10.1111/j.1365-2621.1993.tb04266.x

By:

Kugino, Mutsuko;
Kugino, Kenji

Publication type:

Article

Natural products inhibit oxidative rancidity in salted cooked ground fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 318, doi. 10.1111/j.1365-2621.1993.tb04265.x

By:

Ramanathan, L.;
Das, N.P.

Publication type:

Article

Storage changes of fresh and pasteurized blue crab meat in different types of packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 314, doi. 10.1111/j.1365-2621.1993.tb04264.x

By:

Gates, Keith W.;
Parker, Amanda H.

Publication type:

Article

Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 310, doi. 10.1111/j.1365-2621.1993.tb04263.x

By:

Makarios-Laham, Ibrahim K.;
Lee, Tung-Ching

Publication type:

Article

Clarification of spray-dried egg yolk suspensions and solubilization of proteins from lipoproteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 307, doi. 10.1111/j.1365-2621.1993.tb04262.x

By:

Ohba, Riichiro;
Teramoto, Yumi

Publication type:

Article

Egg white lyzsozyme purification by ultrafiltration and affinity chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 303, doi. 10.1111/j.1365-2621.1993.tb04261.x

By:

Chiang, B.H.;
Su, C.K.

Publication type:

Article

In vitro digestibility of whey protein/...-casein complexes isolated from heated concentrated milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 299, doi. 10.1111/j.1365-2621.1993.tb04260.x

By:

Singh, Harjinder;
Creamer, Lawrence K.

Publication type:

Article

Oil-soluble surfactants have little effect on competitive adsorption of alpha-lactalbumin and ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 295, doi. 10.1111/j.1365-2621.1993.tb04259.x

By:

Dickinson, Eric;
Owusu, Richard K.

Publication type:

Article

Thermal stability of some metabolically conjugated potential precursors of flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 292, doi. 10.1111/j.1365-2621.1993.tb04258.x

By:

Lopez, V.;
Lindsay, R.C.

Publication type:

Article

Three methods for determining nonheme iron in turkey meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 288, doi. 10.1111/j.1365-2621.1993.tb04257.x

By:

Ahn, D.U.;
Wolfe, F.H.

Publication type:

Article

Prevention of lipid oxidation in pre-cooked turkey meat patties with hot packaging and ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 283, doi. 10.1111/j.1365-2621.1993.tb04256.x

By:

Ahn, D.U.;
Wolfe, F.H.

Publication type:

Article

Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 278, doi. 10.1111/j.1365-2621.1993.tb04255.x

By:

Ahn, D.U.;
Ajuyah, A.

Publication type:

Article

Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 274, doi. 10.1111/j.1365-2621.1993.tb04254.x

By:

Uijttenboogaart, T.G.;
Trziska, T.L.

Publication type:

Article

Measuring lipid oxidation volatiles in meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 270, doi. 10.1111/j.1365-2621.1993.tb04253.x

By:

Ajuyah, A.O.;
Fenton, T.W.

Publication type:

Article

Internal temperature and packaging system affect stability of cooked chicken leg patties during ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 265, doi. 10.1111/j.1365-2621.1993.tb04252.x

By:

Ang, C.Y.W.;
Huang, Y.W.

Publication type:

Article

Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 242, doi. 10.1111/j.1365-2621.1993.tb04247.x

By:

Akinwunmi, I.;
Thompson, L.D.

Publication type:

Article

Catalysis of lipid oxidation by iron from an insoluble fraction of beef diaphragm muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 233, doi. 10.1111/j.1365-2621.1993.tb04244.x

By:

Decker, Eric A.;
Crum, Andrea D.

Publication type:

Article

Low-fat, high added water bologna from massaged, minced batter.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 259, doi. 10.1111/j.1365-2621.1993.tb04251.x

By:

Gregg, L.L.;
Claus, J.R.

Publication type:

Article

Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 245, doi. 10.1111/j.1365-2621.1993.tb04248.x

By:

Park, Young W.;
Washington, Anthony C.

Publication type:

Article

Washed mechanically separated pork as a surimi-like meat-product ingredient.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 254, doi. 10.1111/j.1365-2621.1993.tb04250.x

By:

Wimmer, Martin P.;
Sebranek, Joseph G.

Publication type:

Article