Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 3

Results: 55

Flavor modification by sodium chloride and monosodium glutamate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 682, doi. 10.1111/j.1365-2621.1994.tb05592.x

By:

Kemp, Sarah E.;
Beauchamp, Gary K.

Publication type:

Article

Convective heat transfer at particle-liquid interface in continuous tube flow at elevated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 675, doi. 10.1111/j.1365-2621.1994.tb05591.x

By:

Balasubramaniam, V.M.;
Sastry, S.K.

Publication type:

Article

Freeze-cracking in foods as affected by physical properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 669, doi. 10.1111/j.1365-2621.1994.tb05590.x

By:

Kim, N.-K.;
Hung, Y.-C.

Publication type:

Article

Quantification of factors which influence nisin's inhibition of Clostridium...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 663, doi. 10.1111/j.1365-2621.1994.tb05589.x

By:

Rogers, Ann M.;
Montville, Thomas J.

Publication type:

Article

Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 660, doi. 10.1111/j.1365-2621.1994.tb05588.x

By:

Chang, Hae C.;
Oriel, Patrick

Publication type:

Article

Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 657, doi. 10.1111/j.1365-2621.1994.tb05587.x

By:

Lin, Ho-Mu;
Cao, Ningjun

Publication type:

Article

Sucrose polyester content in foods by a calorimetric method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 655, doi. 10.1111/j.1365-2621.1994.tb05586.x

By:

Drake, M.A.;
Nagel, C.W.

Publication type:

Article

Melting characteristics and hardness of milkfat blend sucrose polyesters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 652, doi. 10.1111/j.1365-2621.1994.tb05585.x

By:

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

Publication type:

Article

Phenolics in aqueous potato peel extract: Extraction, identification and degradation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 649, doi. 10.1111/j.1365-2621.1994.tb05584.x

By:

Rodriguez de Sotillo, D.;
Hadley, M.

Publication type:

Article

Potato starch paste behavior as related to some physical/chemical properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 644, doi. 10.1111/j.1365-2621.1994.tb05583.x

By:

Wiesenborn, Dennis P.;
Orr, Paul H.

Publication type:

Article

Volume expansion during hot air puffing of a fat-free starch-based snack.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 641, doi. 10.1111/j.1365-2621.1994.tb05582.x

By:

Guraya, H.S.;
Toledo, R.T.

Publication type:

Article

Reversible molecular rearrangement of slightly acid-treated starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 637, doi. 10.1111/j.1365-2621.1994.tb05581.x

By:

Takahashi, Koji;
Hattori, Makoto

Publication type:

Article

Physicochemical properties of field pea, pinto and navy bean starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 634, doi. 10.1111/j.1365-2621.1994.tb05580.x

By:

Gujska, Elzbieta;
Reinhard, Wanda D.

Publication type:

Article

Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 629, doi. 10.1111/j.1365-2621.1994.tb05579.x

By:

Esteve, Concepcion Coll;
Barber, Carmen Benedito

Publication type:

Article

Mathematical model for formation rate and collapse of foams from enzyme modified wheat flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 626, doi. 10.1111/j.1365-2621.1994.tb05578.x

By:

Bombara, N.;
Pilosof, A.M.R.

Publication type:

Article

Kinetics of acid hydrolysis of defatted peanut flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 621, doi. 10.1111/j.1365-2621.1994.tb05577.x

By:

Wattanapat, Rudeepan;
Nakayama, Tommy

Publication type:

Article

Fracture intensity distributions during compression of puffed corn meal extrudates: Method for...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 617, doi. 10.1111/j.1365-2621.1994.tb05576.x

By:

Barrett, A.H.;
Rosenberg, S.

Publication type:

Article

Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 613, doi. 10.1111/j.1365-2621.1994.tb05575.x

By:

Yoshida, Hiromi;
Kajimoto, Goro

Publication type:

Article

Rapid rehydration methods for dried beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 611, doi. 10.1111/j.1365-2621.1994.tb05574.x

By:

Ogwal, M.O.;
Davis, D.R.

Publication type:

Article

Surface properties and emulsification behavior of denatured soy proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 606, doi. 10.1111/j.1365-2621.1994.tb05573.x

By:

Nir, I.;
Feldman, Y.

Publication type:

Article

Cultivar/location and processing methods affect yield and quality of sunflower pectin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 602, doi. 10.1111/j.1365-2621.1994.tb05572.x

By:

Chang, K.C.;
Dhurandhar, N.

Publication type:

Article

Membrane lipid metabolism, cell permeability, and ultrastructural changes...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 597, doi. 10.1111/j.1365-2621.1994.tb05571.x

By:

Picchioni, G.A.;
Watada, A.E.

Publication type:

Article

Heat induced gelation of pea (Pisum sativum) mixed globulins, vicillin and legumin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 594, doi. 10.1111/j.1365-2621.1994.tb05570.x

By:

Borha, Pushkar S.;
Brekker, Clark J.

Publication type:

Article

Production of anthocyanin from strawberry cell suspension cultures; effects...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 588, doi. 10.1111/j.1365-2621.1994.tb05569.x

By:

Mori, Tsukasa;
Sakuria, Miei

Publication type:

Article

Purification and characterization of an endoprotease from melon fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 585, doi. 10.1111/j.1365-2621.1994.tb05568.x

By:

Noda, K.;
Koyanagi, M.

Publication type:

Article

Superoxide dismutase activities in senescing apple fruit...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 581, doi. 10.1111/j.1365-2621.1994.tb05567.x

By:

Du, Zhanyuan;
Bramlage, William J.

Publication type:

Article

Molecular mass and solubility changes in pectins during storage of satsuma mandarin...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 578, doi. 10.1111/j.1365-2621.1994.tb05566.x

By:

Naohara, J.;
Manabe, M.

Publication type:

Article

Activity of softening enzymes during cherry maturation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 574, doi. 10.1111/j.1365-2621.1994.tb05565.x

By:

Barrett, Diane M.;
Gonzalez, Carlos

Publication type:

Article

Non-invasive determination of freezing effects in blueberry fruit tissue by magnetic...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 571, doi. 10.1111/j.1365-2621.1994.tb05564.x

By:

Gamble, Gary R.

Publication type:

Article

Edible coating effects on storage life and quality of tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 568, doi. 10.1111/j.1365-2621.1994.tb05563.x

By:

Park, Hyun J.;
Chinnan, Manjeet S.

Publication type:

Article

Enzymatic browning in apple pulps.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 564, doi. 10.1111/j.1365-2621.1994.tb05562.x

By:

Lozano, J.E.;
Drudis-Biscarri, R.

Publication type:

Article

Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 561, doi. 10.1111/j.1365-2621.1994.tb05561.x

By:

Marshall, A.C.;
Sams, A.R.

Publication type:

Article

Proteose peptones and physical factors affect foaming properties of whey protein isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 554, doi. 10.1111/j.1365-2621.1994.tb05560.x

By:

Zhu, Haiming;
Damodaran, Srinivasan

Publication type:

Article

Caseinate at low temperatures: Calcium use in beta-casein extraction by microfiltration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 548, doi. 10.1111/j.1365-2621.1994.tb05559.x

By:

Famelart, M.H.;
Surel, O.

Publication type:

Article

Phosphopeptides from Comte cheese: Nature and origin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 544, doi. 10.1111/j.1365-2621.1994.tb05558.x

By:

Roudot-Algaron, F.;
Le Bars, D.

Publication type:

Article

Analysis of textural changes in hard cheese during mastication by progressive profiling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 539, doi. 10.1111/j.1365-2621.1994.tb05557.x

By:

Jack, Frances R.;
Pigott, John R.

Publication type:

Article

Reverse-phase HPLC analysis of reference cheddar cheese samples for assessing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 533, doi. 10.1111/j.1365-2621.1994.tb05556.x

By:

Furtula, V.;
Nakai, S.

Publication type:

Article

Reverse-phase HPLC analysis of cheese samples aged by a fast-ripening process.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 528, doi. 10.1111/j.1365-2621.1994.tb05555.x

By:

Furtula, V.;
Nakai, S.

Publication type:

Article

Functional protein additives in surimi gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 525, doi. 10.1111/j.1365-2621.1994.tb05554.x

By:

Park, Jae W.

Publication type:

Article

Gelation of surimi by high hydrostatic pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 523, doi. 10.1111/j.1365-2621.1994.tb05553.x

By:

Chung, Y.C.;
Gebrehiwot, A.

Publication type:

Article

Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 519, doi. 10.1111/j.1365-2621.1994.tb05552.x

By:

Ohashi, Minoru;
Nomura, Fumiko

Publication type:

Article

Copper chelation assay for histamine in tuna.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 517, doi. 10.1111/j.1365-2621.1994.tb05551.x

By:

Bateman Jr, R.C. .;
Eldrige, D.B.

Publication type:

Article

Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 513, doi. 10.1111/j.1365-2621.1994.tb05550.x

By:

Kim, Chang R.;
Hearnsberger, James O.

Publication type:

Article

Grade classification of canned pink salmon with static headspace volatile patterns.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 507, doi. 10.1111/j.1365-2621.1994.tb05549.x

By:

Girard, Benoit;
Nakai, Shuryo

Publication type:

Article

Substrate specificity of mackerel flesh lipopolygenase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 504, doi. 10.1111/j.1365-2621.1994.tb05548.x

By:

harris, Peter;
Tall, Janice

Publication type:

Article

Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 501, doi. 10.1111/j.1365-2621.1994.tb05547.x

By:

Ismond, M.A.H.;
Tonogai, J.R.

Publication type:

Article

Sensitive catalase test for end-point temperature of heated chicken meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 494, doi. 10.1111/j.1365-2621.1994.tb05545.x

By:

Ang, C.Y.W.;
Liu, F.

Publication type:

Article

Time-temperature indicator using phospholipid-phospholipase system and application...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 490, doi. 10.1111/j.1365-2621.1994.tb05544.x

By:

Yoon, S.H.;
Lee, C.H.

Publication type:

Article

Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 484, doi. 10.1111/j.1365-2621.1994.tb05543.x

By:

Osburn, W.N.;
Keeton, J.T.

Publication type:

Article

Conditions for extraction and concentration of beef fat volatiles with supercritical carbon dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 478, doi. 10.1111/j.1365-2621.1994.tb05542.x

By:

Merkle, J.A.;
Larick, D.K.

Publication type:

Article