Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 1

Results: 55

Kinetic parameter estimation for quality change during continuous thermal processing of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 155, doi. 10.1111/j.1365-2621.1994.tb06922.x

By:

Cohen, Eli;
Birk, Yehudith

Publication type:

Article

Extraction of volatile compounds from aqueous solution using micro bubble, gaseous, supercritical...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 231, doi. 10.1111/j.1365-2621.1994.tb06937.x

By:

Shimoda, Mitsuya;
Ishikawa, Hiroya

Publication type:

Article

Limonene and myrcene sorption into refillable polyethylene terephtalate bottles, and washing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 227, doi. 10.1111/j.1365-2621.1994.tb06936.x

By:

Nielsen, Tim J.

Publication type:

Article

Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 221, doi. 10.1111/j.1365-2621.1994.tb06935.x

By:

Bhattacharya, M.;
Padmanabhan, M.

Publication type:

Article

Polymer and ion concentration effects on gellan gel strength and strain.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 216, doi. 10.1111/j.1365-2621.1994.tb06934.x

By:

Tang, Juming;
Lelievre, John

Publication type:

Article

Influence of thermal treatment on gelation of actomyosin from different myosystems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 211

By:

Jimenez-Colmenero, F.;
Careche, J.

Publication type:

Article

Na... binding as measured by 23Na nuclear magnetic resonance spectroscopy influences the...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 206, doi. 10.1111/j.1365-2621.1994.tb06932.x

By:

Rosett, Terri Robertson;
Shirley, Lena

Publication type:

Article

Rates of crystallization of dried lactose-sucrose mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 196, doi. 10.1111/j.1365-2621.1994.tb06931.x

By:

Arvanitoyannis, I.;
Blanshard, John M.V.

Publication type:

Article

Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 192, doi. 10.1111/j.1365-2621.1994.tb06930.x

By:

Edwards, C.G.;
Peterson, J.C.

Publication type:

Article

Growth-promoting factors for Bifidobacterium longum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 189, doi. 10.1111/j.1365-2621.1994.tb06929.x

By:

Ibrahim, Salam A.;
Bezkorovainy, Anatoly

Publication type:

Article

Non-thermal inactivation models for Listeria monocytogenes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 179, doi. 10.1111/j.1365-2621.1994.tb06928.x

By:

Buchanan, Robert L.;
Golden, Marsha H.

Publication type:

Article

Pectinase activity of vegetable spoilage bacteria in modified atmosphere.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 175, doi. 10.1111/j.1365-2621.1994.tb06927.x

By:

Hao, Y.Y.;
Brackett, R.E.

Publication type:

Article

Dough-leavening by Zymomonas mobilis and its application to breadmaking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 171, doi. 10.1111/j.1365-2621.1994.tb06926.x

By:

Oda, Yuji;
Tonomura, Kenzo

Publication type:

Article

Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 168, doi. 10.1111/j.1365-2621.1994.tb06925.x

By:

Pateras, I.M.C.;
Howells, K.F.

Publication type:

Article

Oscillatory compared with continuous high pressure sterilization on Bacillus stearothemophilus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 164, doi. 10.1111/j.1365-2621.1994.tb06924.x

By:

Hayakawa, I.;
Kanno, T.

Publication type:

Article

Application of high pressure for spore inactivation and protein denaturation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 159, doi. 10.1111/j.1365-2621.1994.tb06923.x

By:

Hayakawa, Isao;
Kanno, Tomohisa

Publication type:

Article

D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-life.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 152, doi. 10.1111/j.1365-2621.1994.tb06921.x

By:

Gandolfi, I.;
Palla, G.

Publication type:

Article

Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 148, doi. 10.1111/j.1365-2621.1994.tb06920.x

By:

Dussaud, Anne;
Robillard, Bertrand

Publication type:

Article

Free and bound volatile secondary metabolites of Vitis vinifera grape cv. Sauvignon Blanc.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 142, doi. 10.1111/j.1365-2621.1994.tb06919.x

By:

Sefton, Mark A.;
Leigh Francis, I.

Publication type:

Article

Simultaneous HPLC determination of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and related flavor...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 139, doi. 10.1111/j.1365-2621.1994.tb06918.x

By:

Sanz, Carlos;
Perez, Ana G.

Publication type:

Article

Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 135, doi. 10.1111/j.1365-2621.1994.tb06917.x

By:

Sapers, G.M.

Publication type:

Article

Citric acid antimicrobials affect microbiological stability and quality of tomato juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 130, doi. 10.1111/j.1365-2621.1994.tb06916.x

By:

Bizri, Jamal N.;
Wahem, Ibrahim A.

Publication type:

Article

Antibacterial activity of cabbage juice against lactic acid bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 125, doi. 10.1111/j.1365-2621.1994.tb06915.x

By:

Kyung, Kyu Hang;
Fleming, H.P.

Publication type:

Article

Roasting effects on dietary fiber composition of cocoa beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 123, doi. 10.1111/j.1365-2621.1994.tb06914.x

By:

Valiente, C.;
Esteban, R.M.

Publication type:

Article

Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 121, doi. 10.1111/j.1365-2621.1994.tb06913.x

By:

Tong, C.H.;
Lentz, R.R.

Publication type:

Article

Irradiation effects on pepper starch viscosity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 118, doi. 10.1111/j.1365-2621.1994.tb06912.x

By:

Hayashi, Toru;
Todoriki, Setsuko

Publication type:

Article

Reduction of stachyose in legume flours by lactic acid bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 115, doi. 10.1111/j.1365-2621.1994.tb06911.x

By:

Duszkiewicz-Reinhard, Wanda;
Gujska, Elzbieta

Publication type:

Article

Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 113, doi. 10.1111/j.1365-2621.1994.tb06910.x

By:

Yam, K.L.;
Gogoi, B.K.

Publication type:

Article

Quality changes in diced onions stored in film package.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 110, doi. 10.1111/j.1365-2621.1994.tb06909.x

By:

Howard, L.R.;
Yoo, K.S.

Publication type:

Article

Calcium treatments affect storage quality of shredded carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 106, doi. 10.1111/j.1365-2621.1994.tb06908.x

By:

Izumi, Hidemi;
Watada, Alley E.

Publication type:

Article

Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 101, doi. 10.1111/j.1365-2621.1994.tb06907.x

By:

Mac Donald, G.A.;
Lanier, T.C.

Publication type:

Article

Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanol.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 97, doi. 10.1111/j.1365-2621.1994.tb06906.x

By:

Ishizaki, Schoichiro;
Li, Wi-Loon

Publication type:

Article

Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 91, doi. 10.1111/j.1365-2621.1994.tb06905.x

By:

Kim, H.R.;
Baek, H.H.

Publication type:

Article

Stabilization of lipids in minced fish by freeze texturization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 88, doi. 10.1111/j.1365-2621.1994.tb06904.x

By:

Kolakowska, Anna;
Szczygielski, Marek

Publication type:

Article

Low dose irradiation affects microbial and sensory quality of sub-tropical seafood.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 85, doi. 10.1111/j.1365-2621.1994.tb06903.x

By:

Poole, Susan E.;
Mitchell, Gregory E.

Publication type:

Article

Carp sarcoplasmic reticulum changes due to heat treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 80, doi. 10.1111/j.1365-2621.1994.tb06902.x

By:

Ushio, Hideki;
Watabe, Shugo

Publication type:

Article

Quality of fish protein hydrolysates from herring (Clupea harengus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 76, doi. 10.1111/j.1365-2621.1994.tb06901.x

By:

Hoyle, Nana T.;
Merritt, John H.

Publication type:

Article

Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 70, doi. 10.1111/j.1365-2621.1994.tb06900.x

By:

Fowler, Kelly P.;
Karahadian, Carol

Publication type:

Article

Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 67, doi. 10.1111/j.1365-2621.1994.tb06899.x

By:

Handumrongkul, C.;
Silva, J.L.

Publication type:

Article

Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 64, doi. 10.1111/j.1365-2621.1994.tb06898.x

By:

Huang, Y.W.;
Lovell, R.T.

Publication type:

Article

Rancidity in selected sites of frozen catfish fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 60, doi. 10.1111/j.1365-2621.1994.tb06897.x

By:

Freeman, D.W.;
Hearnsberger, J.O.

Publication type:

Article

Structure studies on the nitrosyl derivative of heme.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 57, doi. 10.1111/j.1365-2621.1994.tb06896.x

By:

Jankiewicz, Leonard;
Kwasny, Miroslav

Publication type:

Article

Butteroil emulsification with milk-derived membrane and protein fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 53, doi. 10.1111/j.1365-2621.1994.tb06895.x

By:

Oehlmann, Shelley M.;
Duncan, Susan E.

Publication type:

Article

Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 47, doi. 10.1111/j.1365-2621.1994.tb06894.x

By:

Yang, Baokang;
Parkin, Kirk L.

Publication type:

Article

Caking and stickiness of dairy-based food powders as related to glass transition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 43, doi. 10.1111/j.1365-2621.1994.tb06893.x

By:

Chuy, Leticia E.;
Labuza, Theodore P.

Publication type:

Article

Diacetyl as a flavor component in full fat cottage cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 38

By:

Antoine, M.J.;
Lawless, H.T.

Publication type:

Article

Muscle characteristics and meat tenderness of cimaterol-fed lambs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 33, doi. 10.1111/j.1365-2621.1994.tb06891.x

By:

Lee, Y.B.;
Kim, Y.S.

Publication type:

Article

Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 30, doi. 10.1111/j.1365-2621.1994.tb06890.x

By:

Kim, Kee-Tae;
Murano, Elsa A.

Publication type:

Article

Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 26, doi. 10.1111/j.1365-2621.1994.tb06889.x

By:

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

Publication type:

Article

Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 23, doi. 10.1111/j.1365-2621.1994.tb06888.x

By:

Li, Yanbin;
Kim, Jeong-Weon

Publication type:

Article