Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 4

Results: 53

Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 742, doi. 10.1111/j.1365-2621.1994.tb08117.x

By:

Berry, B.W.

Publication type:

Article

Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 916, doi. 10.1111/j.1365-2621.1994.tb08157.x

By:

Park, J.W.;
Testin, R.F.

Publication type:

Article

Grease resistance of corn zein coated paper.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 912, doi. 10.1111/j.1365-2621.1994.tb08156.x

By:

Trezza, T.A.;
Vergano, P.J.

Publication type:

Article

Properties of edible films from total milk protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 909, doi. 10.1111/j.1365-2621.1994.tb08155.x

By:

Maynes, Jonathan R.;
Krochta, John M.

Publication type:

Article

Caffeic acid activity against Clostridium botulinum spores.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 905, doi. 10.1111/j.1365-2621.1994.tb08154.x

By:

Bowles, Bobby L.;
Miller, Arthur J.

Publication type:

Article

Microwave bumping: Quantifying explosions in foods during microwave heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 899, doi. 10.1111/j.1365-2621.1994.tb08153.x

By:

Fu, Y.C.;
Tong, C.H.

Publication type:

Article

Screw configuration effects on corn starch expansion during extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 895, doi. 10.1111/j.1365-2621.1994.tb08152.x

By:

Sokhey, Avtar S.;
Kollengode, Anantha N.

Publication type:

Article

Barrel-valve assembly affects twin-screw extrusion cooking of corn meal.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 890, doi. 10.1111/j.1365-2621.1994.tb08151.x

By:

Liang, M.;
Hsieh, F.

Publication type:

Article

Two lipoxygenases from germinated barley--heat and kilning stability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 885, doi. 10.1111/j.1365-2621.1994.tb08150.x

By:

Hugues, Mireille;
Boivin, Patrick

Publication type:

Article

Free D- and L-amino acid evolution during sourdough fermentation and baking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 881, doi. 10.1111/j.1365-2621.1994.tb08149.x

By:

Gobbetti, M.;
Simonetti, M.S.

Publication type:

Article

Food protein nutrient improvement by protease at reduced water activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 876, doi. 10.1111/j.1365-2621.1994.tb08148.x

By:

Lozano, Pedro;
Combes, Didier

Publication type:

Article

Gelation enhancement of soy protein isolate using the Maillard reaction and high temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 872, doi. 10.1111/j.1365-2621.1994.tb08147.x

By:

Cabodevila, Oscar;
Hill, Sandra E.

Publication type:

Article

Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 866, doi. 10.1111/j.1365-2621.1994.tb08146.x

By:

Sakamoto, Hiroko;
Kumazawa, Yoshiyuki

Publication type:

Article

Pigments of Monascus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 862, doi. 10.1111/j.1365-2621.1994.tb08145.x

By:

Blanc, P.J.;
Loret, M.O.

Publication type:

Article

Kiwifruit juice clarification using a fungal proteolytic enzyme.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 858, doi. 10.1111/j.1365-2621.1994.tb08144.x

By:

Dawes, H.;
Struebi, P.

Publication type:

Article

Nondestructive methods for identifying injury to vapor heat-treated papaya.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 855, doi. 10.1111/j.1365-2621.1994.tb08143.x

By:

Suzuki, Kazuo;
Tajima, Takashi

Publication type:

Article

Shelf life evaluation of cling peaches in retort pouches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 849, doi. 10.1111/j.1365-2621.1994.tb08142.x

By:

Kluter, R.A.;
Nattress, D.T.

Publication type:

Article

Optimizing the enzymatic maceration of foliole puree from hard pieces of hearts of palm (Euterpe...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 844, doi. 10.1111/j.1365-2621.1994.tb08141.x

By:

Kitagawa, Regina;
Bruns, Roy E.

Publication type:

Article

Gamma-irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 839, doi. 10.1111/j.1365-2621.1994.tb08140.x

By:

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

Publication type:

Article

Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 833, doi. 10.1111/j.1365-2621.1994.tb08139.x

By:

Barampama, Zacharie;
Simard, Ronald E.

Publication type:

Article

Optimizing thermal process for canned white beans in water cascading retorts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 828, doi. 10.1111/j.1365-2621.1994.tb08138.x

By:

Van Loey, A.;
Fransis, A.

Publication type:

Article

Tyrosinase, laccase, and peroxidase in mushrooms (Agaricus, Crimini, Oyster, and Shiitake).

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 824

By:

Ratcliffe, Betty;
Flurkey, William H.

Publication type:

Article

Blanching, freezing and frozen storage influence texture of white asparagus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 821, doi. 10.1111/j.1365-2621.1994.tb08136.x

By:

Sanchez-Pineda-Infantas, M.T.;
Cano-Munoz, G.

Publication type:

Article

Unhydrogenated palm oil as a stabilizer for peanut butter.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 816, doi. 10.1111/j.1365-2621.1994.tb08135.x

By:

Hinds, M.J.;
Chinnan, M.S.

Publication type:

Article

Flavor interactions with fat replacers: Effect of oil level.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 813, doi. 10.1111/j.1365-2621.1994.tb08134.x

By:

Schirle-Keller, J.P.;
Reineccius, G.A.

Publication type:

Article

Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 808, doi. 10.1111/j.1365-2621.1994.tb08133.x

By:

Duce, S.L.;
Ablett, S.

Publication type:

Article

Initial interfacial tension and oil uptake by deep-fat fried foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 804, doi. 10.1111/j.1365-2621.1994.tb08132.x

By:

Pinthus, Eli J.;
Saguy, Israel Sam

Publication type:

Article

Solids extraction of cod frame and effects on ultrafiltration of the aqueous extract.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 799, doi. 10.1111/j.1365-2621.1994.tb08131.x

By:

Rodriguez-Estrada, M.T.;
Chung, S.

Publication type:

Article

Refreezing rate after glazing affects cod and rainbow trout muscle tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 797, doi. 10.1111/j.1365-2621.1994.tb08130.x

By:

Nilsson, Katarina;
Ekstrand, Bo

Publication type:

Article

Microstructural and rheological properties of cooked squid mantle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 792, doi. 10.1111/j.1365-2621.1994.tb08129.x

By:

Kugino, Mutsuko;
Kugino, Kenji

Publication type:

Article

Potassium bromate effects on gel-forming ability of Pacific whiting surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 786, doi. 10.1111/j.1365-2621.1994.tb08128.x

By:

Pacheco-Aguilar, R.;
Crawford, D.L.

Publication type:

Article

Thermostable proteinase in salted anchovy muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 781, doi. 10.1111/j.1365-2621.1994.tb08127.x

By:

Ishida, Masami;
Niizeki, Shoko

Publication type:

Article

Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 777, doi. 10.1111/j.1365-2621.1994.tb08126.x

By:

Howe, Janelle R.;
Hamann, D.D.

Publication type:

Article

Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 773, doi. 10.1111/j.1365-2621.1994.tb08125.x

By:

Park, Jae W.;
Yongsawatdigul, J.

Publication type:

Article

Simple and rapid method for measuring turbidity in gels and sols from milk whey protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 769, doi. 10.1111/j.1365-2621.1994.tb08124.x

By:

Kitabatake, Naofumi;
Doi, Etsushiro

Publication type:

Article

Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 766, doi. 10.1111/j.1365-2621.1994.tb08123.x

By:

Paraskevopoulou, A.;
Kiosseoglou, V.

Publication type:

Article

Egg yolk antibody (IgY) stability in aqueous solution with high sugar concentrations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 763, doi. 10.1111/j.1365-2621.1994.tb08122.x

By:

Shimizu, Makoto;
Nagashima, Hitoshi

Publication type:

Article

Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 760, doi. 10.1111/j.1365-2621.1994.tb08121.x

By:

Whiting, R.C.;
Masana, M.O.

Publication type:

Article

Stability of membrane-sterilized bovine immunoglobulins aseptically added to UHT milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 757, doi. 10.1111/j.1365-2621.1994.tb08120.x

By:

Fukumoto, L.R.;
Skura, B.J.

Publication type:

Article

Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 751, doi. 10.1111/j.1365-2621.1994.tb08119.x

By:

Miller, D.K.;
Smith, V.L.

Publication type:

Article

Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 747, doi. 10.1111/j.1365-2621.1994.tb08118.x

By:

Miller, D.K.;
Gomez-Basauri, J.V.

Publication type:

Article

Bacteriological safety of swine carcasses treated with reconditioned water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 738, doi. 10.1111/j.1365-2621.1994.tb08116.x

By:

Miller, A.J.;
Schultz, F.J.

Publication type:

Article

Myofibrillar protein gelation: Viscoelastic changes related to heating procedures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 734, doi. 10.1111/j.1365-2621.1994.tb08115.x

By:

Xiong, Youling L.;
Blanchard, Suzanne P.

Publication type:

Article

Textural properties of chicken frankfurters with added collagen fibers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 729, doi. 10.1111/j.1365-2621.1994.tb08114.x

By:

Meullenet, J-F.;
Chang, H.C.

Publication type:

Article

Vegetable oils replace pork backfat for low-fat frankfurters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 725, doi. 10.1111/j.1365-2621.1994.tb08113.x

By:

Paneras, E.D.;
Bloukas, J.G.

Publication type:

Article

Heat-induced gelation of chicken gizzard myosin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 720, doi. 10.1111/j.1365-2621.1994.tb08112.x

By:

Morita, Jun-Ichiro;
Sugiyama, Hiroyuki

Publication type:

Article

Restructured reindeer steak quality as affected by antioxidants and frozen storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 716, doi. 10.1111/j.1365-2621.1994.tb08111.x

By:

Swanson, R.B.;
Penfield, M.P.

Publication type:

Article

Differential scanning calorimetry of beef/kappa-carrageenan mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 711, doi. 10.1111/j.1365-2621.1994.tb08110.x

By:

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

Publication type:

Article

Hot processed raw materials and fat level affect physical and sensory characteristics of ground...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 707, doi. 10.1111/j.1365-2621.1994.tb08109.x

By:

Williams, S.E.;
Johnson, L.P.

Publication type:

Article

Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 702, doi. 10.1111/j.1365-2621.1994.tb08108.x

By:

Wu, S.Y.;
Brewer, M.S.

Publication type:

Article