Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 5

Results: 53

Amylose-to-amylopectin ratio in pastas affects postprandial glucose and insulin responses and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1144, doi. 10.1111/j.1365-2621.1994.tb08211.x

By:

Hospers, Jeannette J.;
Van Amelsvoort, Johan M.M.

Publication type:

Article

Deposited whey protein layers influence solute rejection in reverse osmosis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1119, doi. 10.1111/j.1365-2621.1994.tb08205.x

By:

Schwab, C.;
Kessler, H.G.

Publication type:

Article

Gel properties of whey protein concentrates as influenced by ionized calcium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1115, doi. 10.1111/j.1365-2621.1994.tb08204.x

By:

Smith, Denise M.;
Rose, Allan J.

Publication type:

Article

Candida and Pseudomonas lipase-catalyzed hydrolysis of butteroil in the absence of organic solvents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1096, doi. 10.1111/j.1365-2621.1994.tb08199.x

By:

Marangoni, Alejandro G.

Publication type:

Article

Flow properties of canola seed pastes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1091, doi. 10.1111/j.1365-2621.1994.tb08198.x

By:

Wang, Fangzhi;
Meisen, Axel

Publication type:

Article

Proton low-field NMR measurements on crackers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1088, doi. 10.1111/j.1365-2621.1994.tb08197.x

By:

Desbois, Pascal;
Botlan, Denis Le

Publication type:

Article

Shear induced starch conversion during extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1994.tb08210.x

By:

Zheng, Xiaoge;
Wang, Shaw S.

Publication type:

Article

Two calometric assays for iodine in foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1135, doi. 10.1111/j.1365-2621.1994.tb08209.x

By:

Garwin, Jeffrey L.;
Rosenholtz, Neal S.

Publication type:

Article

Chemometric classification of L-tryptophan lots from genetically modified Bacillus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1131, doi. 10.1111/j.1365-2621.1994.tb08208.x

By:

Toyoda, M.;
Saito, Y.

Publication type:

Article

Functional properties of Chinese rapeseed protein isolates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1127, doi. 10.1111/j.1365-2621.1994.tb08207.x

By:

Xu, L.;
Diosdy, L.L.

Publication type:

Article

Soy protein hydrolysate debittering by lysine-acetylation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1123, doi. 10.1111/j.1365-2621.1994.tb08206.x

By:

Yeom, Hae Won;
Kim, Kang Sung

Publication type:

Article

Leavened dough pH determination by an improved method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1994.tb08196.x

By:

Miller, R.A.;
Graf, E.

Publication type:

Article

Beta-lactoglobulin separation from whey protein isolate on a large scale.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1111, doi. 10.1111/j.1365-2621.1994.tb08203.x

By:

Mate, Juan I.;
Krochta, John M.

Publication type:

Article

Crosslinking kinetics of thermally preset alginate gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1108, doi. 10.1111/j.1365-2621.1994.tb08202.x

By:

Chavez, Monica S.;
Luna, Julio A.

Publication type:

Article

Biogenic amines formation during malting and brewing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1104, doi. 10.1111/j.1365-2621.1994.tb08201.x

By:

Izquierdo-Pulido, M.;
Marine-Font, A.

Publication type:

Article

Malt concentrates and their mixtures with sweetened condensed milk: Moisture sorption isotherms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1100, doi. 10.1111/j.1365-2621.1994.tb08200.x

By:

Singh, T.

Publication type:

Article

High-protein oat flour functionality assessment in bread and sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1081

By:

Lapvetelainen, A.;
Puolanne, E.

Publication type:

Article

Rheological studies of water-soluble (1-3), (1-4)-beta-D-glucans from milling fractions of oat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1077

By:

Wikstrom, Katarina;
Lindahl, Lennart

Publication type:

Article

Phospholipid hydrolysate and antistaling effects on retrogradation of starch in bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1072, doi. 10.1111/j.1365-2621.1994.tb08193.x

By:

Kweon, M.R.;
Park, C.S.

Publication type:

Article

Thermoluminescence spectra of inorganic dust from irradiated herbs and spices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1070

By:

Calderon, T.;
Rendell, H.M.

Publication type:

Article

Plum juice quality affected by enzyme treatment and fining.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1065, doi. 10.1111/j.1365-2621.1994.tb08191.x

By:

Chang, Tung-Sun;
Siddiq, Muhammad

Publication type:

Article

Microbial populations and malolactic fermentation of apple cider using traditional and modified...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1060

By:

Duenas, M.;
Irastorza, A.

Publication type:

Article

Quantitation and distribution of simple and acylated anthocyanins and other phenolics in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1057, doi. 10.1111/j.1365-2621.1994.tb08189.x

By:

Gao, L.;
Mazza, G.

Publication type:

Article

Intermittent warming reduces chilling injury and decay of tomato fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1994.tb08188.x

By:

Artes, Francisco;
Escriche, Angel J.

Publication type:

Article

Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1050, doi. 10.1111/j.1365-2621.1994.tb08187.x

By:

Oliviera, Suzana Lima de;
Guerra, Nonete Barbosa

Publication type:

Article

HPLC determination of sugars and starch in green beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1048, doi. 10.1111/j.1365-2621.1994.tb08186.x

By:

Lopez-Hernandez, J.;
Gonzales-Castro, M.J.

Publication type:

Article

Enzymatic browning control in minimally processed mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1042, doi. 10.1111/j.1365-2621.1994.tb08185.x

By:

Sapers, Gerald M.;
Miller, Robert L.

Publication type:

Article

Blanching leafy vegetables with electromagnetic energy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1994.tb08184.x

By:

Ponne, Carina T.;
Baysal, Taner

Publication type:

Article

Cowpeas tannins related to cultivar, maturity, dehulling and heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1034, doi. 10.1111/j.1365-2621.1994.tb08183.x

By:

Chang, M.-J.;
Collins, J.L.

Publication type:

Article

Potato peel waste: Stability and antioxidant activity of a freeze-dried extract.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1031, doi. 10.1111/j.1365-2621.1994.tb08182.x

By:

Rodriguez de Sotillo, D.;
Hadley, M.

Publication type:

Article

Activation mechanisms of pro-phenoloxidase on melanosis development of Florida spiny lobster...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1024, doi. 10.1111/j.1365-2621.1994.tb08181.x

By:

Ali, M.T.;
Gleeson, R.A.

Publication type:

Article

Temperature and pH affect transglutaminase-catalyzed `setting' of crude fish actomyosin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1018, doi. 10.1111/j.1365-2621.1994.tb08180.x

By:

Joseph, D.;
Lanier, T.C.

Publication type:

Article

Cathepsin degradation of Pacific whiting surimi proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1013, doi. 10.1111/j.1365-2621.1994.tb08179.x

By:

An, Haejung;
Weerasinghe, Vasana

Publication type:

Article

Acclimation temperature affects activities of 5'-nucleotidase and acid phosphatase and lipid and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1009, doi. 10.1111/j.1365-2621.1994.tb08178.x

By:

Yang, S.A.;
Endo, K.

Publication type:

Article

Carp natural actomyosin: Thermal denaturation mechanism.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1002, doi. 10.1111/j.1365-2621.1994.tb08177.x

By:

Sano, Takeshi;
Ohno, Tetsuji

Publication type:

Article

Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 998, doi. 10.1111/j.1365-2621.1994.tb08176.x

By:

Rodriguez-Jerez, J.J.;
Lopez-Sabater, E.I.

Publication type:

Article

Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 993, doi. 10.1111/j.1365-2621.1994.tb08175.x

By:

Rodriguez-Jerez, J.J.;
Lopez-Sabater, E.I.

Publication type:

Article

Styrene and ethylbenzene migration from polystyrene int dairy products by dynamic purge-and-trap...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 990, doi. 10.1111/j.1365-2621.1994.tb08174.x

By:

Ehret-Henry, J.;
Ducruet, V.

Publication type:

Article

Camembert cheese water loss through absorbent packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 986, doi. 10.1111/j.1365-2621.1994.tb08173.x

By:

Desobry, S.;
Hardy, J.

Publication type:

Article

Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 981, doi. 10.1111/j.1365-2621.1994.tb08172.x

By:

Dacremont, C.;
Vickers, Z.

Publication type:

Article

Modeling NaCl and KCl movement in Fynbo cheese during salting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 976, doi. 10.1111/j.1365-2621.1994.tb08171.x

By:

Zorrilla, Susana E.;
Rubiolo, Amelia C.

Publication type:

Article

Fynbo cheese NaCl and KCl changes during ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 972, doi. 10.1111/j.1365-2621.1994.tb08170.x

By:

Zorrilla, Susana E.;
Rubiolo, Amelia C.

Publication type:

Article

Arnott test correlates with dynamic rheological properties for determining cheddar cheese...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 970, doi. 10.1111/j.1365-2621.1994.tb08169.x

By:

Ustunol, Z.;
Kawachi, K.

Publication type:

Article

Magnetic treatment of milk and surface treatment of plate heat exchangers: Effects on milk fouling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 964, doi. 10.1111/j.1365-2621.1994.tb08168.x

By:

Yoon, Jungro;
Lund, Daryl B.

Publication type:

Article

Inactivation of kinetics of Listeria innocua in skim milk in a continuous flow processing system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 960, doi. 10.1111/j.1365-2621.1994.tb08167.x

By:

Fairchild, T. M.;
Swartzel, K. R.;
Foegeding, P. M.

Publication type:

Article

Temperature affects microstructure of renneted milk gel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 956, doi. 10.1111/j.1365-2621.1994.tb08166.x

By:

Lagoueyte, N.;
Lablee, J.

Publication type:

Article

Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 952, doi. 10.1111/j.1365-2621.1994.tb08165.x

By:

Lin, Chin-Wen;
Hsieh, Chia-Huey

Publication type:

Article

Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 946, doi. 10.1111/j.1365-2621.1994.tb08164.x

By:

Trius, A.;
Sebranek, J.G.

Publication type:

Article

Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 941, doi. 10.1111/j.1365-2621.1994.tb08163.x

By:

Trius, A.;
Sebranek, J.G.

Publication type:

Article

Low-fat, high-moisture frankfurters: Effects of temperature and water during extended mixing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 937, doi. 10.1111/j.1365-2621.1994.tb08162.x

By:

Sylvia, S.F.;
Claus, J.R.

Publication type:

Article