Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 2

Results: 50

Parameters affecting destruction of Salmonella spp. by microwave heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 447, doi. 10.1111/j.1365-2621.1994.tb06987.x

By:

Heddleson, Ronald A.;
Doores, Stephanie

Publication type:

Article

Linear model for predicting transient temperature during sterilization of a food product.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 441, doi. 10.1111/j.1365-2621.1994.tb06986.x

By:

Chiheb, A.;
Debray, E.

Publication type:

Article

Changes in starch and protein on extrusion of corn starch and sunflower protein blends.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 436, doi. 10.1111/j.1365-2621.1994.tb06985.x

By:

Sotillo, Eliezer;
Hettiarachchy, Navam S.

Publication type:

Article

Corn meal-sunflower meal extrudates and their physicochemical properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 432, doi. 10.1111/j.1365-2621.1994.tb06984.x

By:

Sotillo, Eliezer;
Hettiarachchy, Navam S.

Publication type:

Article

Emulsifying and bactericidal properties of a protamine-galactomannan conjugate prepared by dry...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 428, doi. 10.1111/j.1365-2621.1994.tb06983.x

By:

Matsudomi, Naotoshi;
Tsujimoto, Toshimi

Publication type:

Article

Gel matrix influence on hydrolysis of triglycerides by immobilized lipases.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 424, doi. 10.1111/j.1365-2621.1994.tb06982.x

By:

Yang, B.K.;
Chen, J.P.

Publication type:

Article

Partitioning and absolute flavor threshold interactions of aliphatic food packaging solvent...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 420, doi. 10.1111/j.1365-2621.1994.tb06981.x

By:

Halek, G.W.;
Chan, A.

Publication type:

Article

Plasticized whey protein edible films: Water vapor permeability properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 416, doi. 10.1111/j.1365-2621.1994.tb06980.x

By:

McHugh, T. Habig;
Aujard, J.-F.

Publication type:

Article

Bread quality of wheat flour by near-infrared spectrophotometry: Feasibility of modeling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 410, doi. 10.1111/j.1365-2621.1994.tb06979.x

By:

Delwiche, Stephen R.;
Weaver, Glen

Publication type:

Article

Vinification effects on changes in volatile compounds of wine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 406

By:

Gomez, E.;
Laencina, J.

Publication type:

Article

Oxidation of d-limonene in presence of low density polyethylene.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 402, doi. 10.1111/j.1365-2621.1994.tb06977.x

By:

Kutty, V.;
Braddock, R.J.

Publication type:

Article

Physical/chemical nature of pectin associated with commercial orange juice cloud.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 399, doi. 10.1111/j.1365-2621.1994.tb06976.x

By:

Klavons, Jerome A.;
Bennett, Raymond D.

Publication type:

Article

Improvements in canned lowbush blueberry quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 394, doi. 10.1111/j.1365-2621.1994.tb06975.x

By:

Camire, Mary Ellen;
Ismail, Susan

Publication type:

Article

Pectin changes in ripening cherry fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 389, doi. 10.1111/j.1365-2621.1994.tb06974.x

By:

Batisse, C.;
Fils-Lycaon, B.

Publication type:

Article

Sugar composition and invertase activity in prickly pear fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 387, doi. 10.1111/j.1365-2621.1994.tb06973.x

By:

Kuti, J.O.;
Galloway, C.M.

Publication type:

Article

Process variables, gelatinized starch and moisture effects on physical properties of mungbean...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 378, doi. 10.1111/j.1365-2621.1994.tb06971.x

By:

Galvez, F.C.F.;
Resurreccion, A.V.A.

Publication type:

Article

Roasted peanuts and peanut butter quality are affected by supercritical fluid extraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 382, doi. 10.1111/j.1365-2621.1994.tb06972.x

By:

Santerre, Charles R.;
Goodrum, John W.

Publication type:

Article

Sweetpotato alpha- and beta-amylases: Characterization and kinetic studies with endogenous...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 373, doi. 10.1111/j.1365-2621.1994.tb06970.x

By:

Hagenimana, Vital;
Vezina, Louis-P.

Publication type:

Article

Bioavailability of vitamin A in a synthetic rice premix.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 371, doi. 10.1111/j.1365-2621.1994.tb06969.x

By:

Flores, Hernando;
Guerra, Nonete B.

Publication type:

Article

Heat-induced gels of rice globulin: Comparison of gel properties with soybean and sesame globulins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 366, doi. 10.1111/j.1365-2621.1994.tb06968.x

By:

Yuno-Ohta, Naoko;
Maeda, Hideo

Publication type:

Article

Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 362, doi. 10.1111/j.1365-2621.1994.tb06967.x

By:

Howard, L.R.;
Smith, R.T.

Publication type:

Article

Quality maintenance of `ready-to-eat' shredded carrots by gamma irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 359, doi. 10.1111/j.1365-2621.1994.tb06966.x

By:

Chervin, Christian;
Boisseau, Patrick

Publication type:

Article

Steam treatment of minimally processed carrot sticks to control surface discoloration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 356, doi. 10.1111/j.1365-2621.1994.tb06965.x

By:

Howard, L.R.;
Griffin, L.E.

Publication type:

Article

S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 350, doi. 10.1111/j.1365-2621.1994.tb06964.x

By:

Kyung, Kyu Hang;
Fleming, Henry P.

Publication type:

Article

Peanut extract and emulsifier concentrations affect sensory and physical properties of liquid...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 344, doi. 10.1111/j.1365-2621.1994.tb06963.x

By:

Malundo, T.M.M.;
Resurreccion, A.V.A.

Publication type:

Article

Sensory, physical, and microbiological properties of liquid whitener from peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 338, doi. 10.1111/j.1365-2621.1994.tb06962.x

By:

Malundo, T.M.M.;
Resurreccion, A.V.A.

Publication type:

Article

Relationship between blocked lysine and carbohydrate composition of infant formulas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 335, doi. 10.1111/j.1365-2621.1994.tb06961.x

By:

Evangelisti, Filippo;
Calcagno, Claudio

Publication type:

Article

Cheddar cheese aging: Changes in sensory attributes and consumer acceptance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 328, doi. 10.1111/j.1365-2621.1994.tb06960.x

By:

Roberts, Anna K.;
Vickers, Zata M.

Publication type:

Article

Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 326, doi. 10.1111/j.1365-2621.1994.tb06959.x

By:

Drake, M.A.;
Boutte, T.T.

Publication type:

Article

Phase behavior and mechanical properties of tripalmitin/butterfat mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 321, doi. 10.1111/j.1365-2621.1994.tb06958.x

By:

Fairley, Peter;
German, J. Bruce

Publication type:

Article

Physical properties of encapsulated spray-dried milkfat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 316, doi. 10.1111/j.1365-2621.1994.tb06957.x

By:

Onwulata, C.;
Smith, P.W.

Publication type:

Article

Protein content in milk by near-infrared spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 313, doi. 10.1111/j.1365-2621.1994.tb06956.x

By:

Kamishikiryo-Yamashita, Hiromi;
Oritani, Yukie

Publication type:

Article

Functions of added calcium in acid milk coagulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 310, doi. 10.1111/j.1365-2621.1994.tb06955.x

By:

Gastaldi, E.;
Pellegrini, O.

Publication type:

Article

Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 306, doi. 10.1111/j.1365-2621.1994.tb06954.x

By:

Fu, A.-H.;
Sebranek, J.G.

Publication type:

Article

Pre-freezing hams affects lipolysis during dry-cutting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 303, doi. 10.1111/j.1365-2621.1994.tb06953.x

By:

Motilva, Maria-Jose;
Toldra, Fidel

Publication type:

Article

Microbiological properties of pork cheek meat as affected by acetic acid and temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 300, doi. 10.1111/j.1365-2621.1994.tb06952.x

By:

Frederick, T.L.;
Miller, M.F.

Publication type:

Article

Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 295, doi. 10.1111/j.1365-2621.1994.tb06951.x

By:

Benito-Delgado, J.;
Marriott, N.G.

Publication type:

Article

Meat quality kinetics during beef carcass chilling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 291, doi. 10.1111/j.1365-2621.1994.tb06950.x

By:

Mallikarjunan, P.;
Mittal, G.S.

Publication type:

Article

Dietary alpha-tocopheryl acetate contributes to lipid stability in cooked beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 288, doi. 10.1111/j.1365-2621.1994.tb06949.x

By:

Liu, Q.;
Scheller, K.K.

Publication type:

Article

Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 282, doi. 10.1111/j.1365-2621.1994.tb06948.x

By:

Shand, P.J.;
Sofos, J.N.

Publication type:

Article

Assay systems and characterization of Pacific whiting (Merluccius productus) protease.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 277, doi. 10.1111/j.1365-2621.1994.tb06947.x

By:

An, Haejung;
Seymour, Thomas A.

Publication type:

Article

Surimi production from partially processed and frozen Pacific whiting (Merluccius productus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 272, doi. 10.1111/j.1365-2621.1994.tb06946.x

By:

Simpson, R.;
Kolbe, E.

Publication type:

Article

Stability of mackerel surimi prepared under lipid-stabilizing processing conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 269, doi. 10.1111/j.1365-2621.1994.tb06945.x

By:

Kelleher, Stephen D.;
Hultin, Herbert O.

Publication type:

Article

Thermostable water dispersions of myofibrillar proteins from Atlantic mackerel (Scomber scombrus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 265, doi. 10.1111/j.1365-2621.1994.tb06944.x

By:

Venugopal, V.;
Shahidi, F.

Publication type:

Article

Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 260, doi. 10.1111/j.1365-2621.1994.tb06943.x

By:

Reddy, N.R.;
Schreiber, C.L.

Publication type:

Article

Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 256

By:

Sigurgisladottir, S.;
Parrish, C.C.

Publication type:

Article

Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 251, doi. 10.1111/j.1365-2621.1994.tb06941.x

By:

Eun, Jong-Bang;
Boyle, John A.

Publication type:

Article

Gel strength increased in low-grade heat-set surimi with blended phosphate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 246, doi. 10.1111/j.1365-2621.1994.tb06940.x

By:

Nielsen, R.G.;
Pigott, G.M.

Publication type:

Article

Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 242, doi. 10.1111/j.1365-2621.1994.tb06939.x

By:

Benner, R.A.;
Miget, R.

Publication type:

Article

Thermal processing affects properties of commercial shrimp and scallops.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 237, doi. 10.1111/j.1365-2621.1994.tb06938.x

By:

Murakami, Edgar G.

Publication type:

Article