Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 3

Results: 52

Reduction of aflatoxin M1 from artificially contaminated milk using ultrafiltration and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 645, doi. 10.1111/j.1365-2621.1995.tb09847.x

By:

Higuera-Ciapara, I.;
Esqueda-Valle, M.

Publication type:

Article

Viscoelastic property changes in cheddar cheese during ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 640, doi. 10.1111/j.1365-2621.1995.tb09846.x

By:

Rosenberg, M.;
Wang, Z.

Publication type:

Article

Sodium lactate affects shelf life and consumer acceptance of fresh catfish...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 636, doi. 10.1111/j.1365-2621.1995.tb09845.x

By:

Williams, S.K.;
Rodrick, G.E.

Publication type:

Article

Differentiation of cultured and wild sturgeon (Acipenser oxyrinchus desotoi) based on fatty acid...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 631, doi. 10.1111/j.1365-2621.1995.tb09844.x

By:

Chen, I-C.;
Chapman, F.A.

Publication type:

Article

Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 627, doi. 10.1111/j.1365-2621.1995.tb09843.x

By:

Nilsson, Katarina;
Ekstrand, Bo

Publication type:

Article

Sardine surimi gels as affected by salt concentration, blending, heat treatment and moisture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 622, doi. 10.1111/j.1365-2621.1995.tb09842.x

By:

Alvarez, C.;
Couso, I.

Publication type:

Article

Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 619, doi. 10.1111/j.1365-2621.1995.tb09841.x

By:

Alasalvar, Cesarettin;
Nesvadba, Paul

Publication type:

Article

Volatile compounds in processed duck fillet.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 615, doi. 10.1111/j.1365-2621.1995.tb09840.x

By:

Lesimple, S.;
Torres, L.

Publication type:

Article

Storage stability of chicken as affected by map and lactic acid treatment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 611, doi. 10.1111/j.1365-2621.1995.tb09839.x

By:

Sawaya, W.N.;
Elnawawy, A.S.

Publication type:

Article

Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 606, doi. 10.1111/j.1365-2621.1995.tb09838.x

By:

Ahmed, Nahed M.;
Conner, Donald E.

Publication type:

Article

Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 604, doi. 10.1111/j.1365-2621.1995.tb09837.x

By:

Hathcox, A.K.;
Hwang, C.A.

Publication type:

Article

Lipid stability of beef model systems with heating and iron fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 599, doi. 10.1111/j.1365-2621.1995.tb09836.x

By:

Han, D.;
McMillin, K.W.

Publication type:

Article

Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 596, doi. 10.1111/j.1365-2621.1995.tb09835.x

By:

Fox Jr, Jay B. .;
Lakritz, L.

Publication type:

Article

Detectable odor thresholds of selected lipid oxidation compounds in a meat model system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 592, doi. 10.1111/j.1365-2621.1995.tb09834.x

By:

Brewer, M. Susan;
Vega, Juan D.

Publication type:

Article

Quality evaluation of chile-flavored, jerky-type extruded products from meat and potato flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 587, doi. 10.1111/j.1365-2621.1995.tb09833.x

By:

McKee, L.H.;
Ray, E.E.

Publication type:

Article

Cooking treatment, mixing time, and mixing temperature affect pepperoni cupping.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 583, doi. 10.1111/j.1365-2621.1995.tb09832.x

By:

Newkirk, K.A.;
Hand, L.W.

Publication type:

Article

Reduced fat, high moisture beef frankfurters as affected by chopping temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 580, doi. 10.1111/j.1365-2621.1995.tb09831.x

By:

Sutton, D.S.;
Hand, L.W.

Publication type:

Article

Composition and chemistry of mechanically recovered beef neck-bone lean.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 576, doi. 10.1111/j.1365-2621.1995.tb09830.x

By:

Demos, B.P.;
Mandigo, R.W.

Publication type:

Article

Dynamic changes of headspace gases in CO2 and N2 packaged fresh beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 571, doi. 10.1111/j.1365-2621.1995.tb09829.x

By:

Zhao, Yanjun;
Wells, John Henry

Publication type:

Article

Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 565, doi. 10.1111/j.1365-2621.1995.tb09828.x

By:

Wu, J.Y.;
Mills, E.W.

Publication type:

Article

Cholesterol removal from a lard-water mixture with beta-cyclodextrin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 561, doi. 10.1111/j.1365-2621.1995.tb09827.x

By:

Yen, Gow-Chin;
Tsai, Li-Ju

Publication type:

Article

Hypocholesterolemic potential of oat bran treated with an endo-beta-D-glucanase from Bacillus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 558, doi. 10.1111/j.1365-2621.1995.tb09826.x

By:

Tietyen, Janet L.;
Nevins, Donald J.

Publication type:

Article

Microbial biosensor system for rapid determination of vitamin B6.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 554, doi. 10.1111/j.1365-2621.1995.tb09825.x

By:

Endo, Hideaki;
Kamata, Atsushi

Publication type:

Article

Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 551, doi. 10.1111/j.1365-2621.1995.tb09824.x

By:

Chang, Hae Choon;
Gage, Douglas A.

Publication type:

Article

Accumulation of iron in lactic acid bacteria and bifidobacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 547, doi. 10.1111/j.1365-2621.1995.tb09823.x

By:

Kot, Eva;
Furmanov, Sergey

Publication type:

Article

Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 541, doi. 10.1111/j.1365-2621.1995.tb09822.x

By:

Williams, Peter G.;
Ross, Helena

Publication type:

Article

Folic acid content in thermostabilized and freeze-dried space shuttle foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 538, doi. 10.1111/j.1365-2621.1995.tb09821.x

By:

Lane, H.W.;
Nillen, J.L.

Publication type:

Article

Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 532, doi. 10.1111/j.1365-2621.1995.tb09820.x

By:

Strecker, T.D.;
Cavalieri, R.P.

Publication type:

Article

Rheological properties of solutions and emulsions stabilized with xanthan gum and propylene...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 528, doi. 10.1111/j.1365-2621.1995.tb09819.x

By:

Pettitt, David J.;
Wayne, Jo Ellen B.

Publication type:

Article

Enhanced sweetness in sweetener-NaCl-gum systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 523, doi. 10.1111/j.1365-2621.1995.tb09818.x

By:

Barisas, L.;
Rosett, T.R.

Publication type:

Article

Tribological shear conversion of starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 520, doi. 10.1111/j.1365-2621.1995.tb09817.x

By:

Wang, Shaw S.;
Zheng, Xiaoge

Publication type:

Article

Branched oligosaccharides concentrated by yeast fermentation and effectiveness as a low sweetness...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 516, doi. 10.1111/j.1365-2621.1995.tb09816.x

By:

Yoo, Sang-ho;
Kweon, Mee-ra

Publication type:

Article

Preparation of alkyl esters of pectin and pectic acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 513, doi. 10.1111/j.1365-2621.1995.tb09815.x

By:

Klavons, Jerome A.;
Bennett, Raymond D.

Publication type:

Article

Survival of E. coli and Salmonella after chilling and freezing in liquid media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 509, doi. 10.1111/j.1365-2621.1995.tb09814.x

By:

Smith, M.G.

Publication type:

Article

Stability of non-pasteurized, refrigerated muscadine grape juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 506, doi. 10.1111/j.1365-2621.1995.tb09813.x

By:

Sims, Charles A.;
Eastridge, Janet S.

Publication type:

Article

Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 502, doi. 10.1111/j.1365-2621.1995.tb09812.x

By:

Johnson, J.R.;
Braddock, R.J.

Publication type:

Article

Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 497, doi. 10.1111/j.1365-2621.1995.tb09811.x

By:

Goupy, P.;
Amiot, M.J.

Publication type:

Article

Polyphenoloxidase from Amasya apple.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 494, doi. 10.1111/j.1365-2621.1995.tb09810.x

By:

Oktay, M.;
Kufrevioglu, I.

Publication type:

Article

Flavor and oxidative stability of roasted high oleic acid peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 489, doi. 10.1111/j.1365-2621.1995.tb09809.x

By:

Braddock, J.C.;
Sims, C.A.

Publication type:

Article

Physical properties of soy bean and broad bean 11S globulin gels formed by transglutaminase...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 483, doi. 10.1111/j.1365-2621.1995.tb09808.x

By:

Chanyongvorakul, Yuporn;
Matsumura, Yasuki

Publication type:

Article

Protein isolation from tomato seed meal, extraction optimization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 477, doi. 10.1111/j.1365-2621.1995.tb09807.x

By:

Liadakis, George N.;
Tzia, Constantina

Publication type:

Article

Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 473, doi. 10.1111/j.1365-2621.1995.tb09806.x

By:

Lee, Y.;
Howard, L.R.

Publication type:

Article

Enzymatic maceration of vegetables with protopectinases.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 468, doi. 10.1111/j.1365-2621.1995.tb09805.x

By:

Nakamura, Takashi;
Hours, Roque A.

Publication type:

Article

Chemical, physical and sensory attributes of formed and frozen, baked sweetpotato.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 465, doi. 10.1111/j.1365-2621.1995.tb09804.x

By:

Collins, J.L.;
Liao, J.-Y.

Publication type:

Article

Microbiological, chemical, and sensory changes in irradiated pico de gallo.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 461, doi. 10.1111/j.1365-2621.1995.tb09803.x

By:

Howard, L.R.;
Miller Jr., G.H.

Publication type:

Article

Probe length and filling material effects on thermal conductivity determined by a maximum slope...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 456, doi. 10.1111/j.1365-2621.1995.tb09802.x

By:

Voudouris, Nikolaos;
Hayakawa, Kan-ichi

Publication type:

Article

Peroxidase stability and reactivation after heat treatment and manothermosonication.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 451, doi. 10.1111/j.1365-2621.1995.tb09801.x

By:

Lopez, Pascual;
Burgos, Justino

Publication type:

Article

Bacillus cereus and Bacillus stearothermophilus spore inactivation in batch and continuous flow...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 446

By:

Wescott, G.G.;
Fairchild, T.M.

Publication type:

Article

Characteristics of acid hydrolysate from defatted peanut flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 443, doi. 10.1111/j.1365-2621.1995.tb09799.x

By:

Wattanapat, Rudeepan;
Nakayama, Tommy

Publication type:

Article

Photoacoustic monitoring of processing conditions in cooked tortillas: Measurement of thermal...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 438, doi. 10.1111/j.1365-2621.1995.tb09798.x

By:

Alvarado-Gil, J.J.;
Zelaya-Angel, O.

Publication type:

Article