Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 5

Results: 59

Zinc chemical form in some traditional soy foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1151, doi. 10.1111/j.1365-2621.1995.tb06312.x

By:

Ikeda, Sayoko;
Murakami, Tomomi

Publication type:

Article

Degradable wheat gluten films: Preparation, properties and applications.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1147

By:

Herald, T.J.;
Gnanasambandan, R.

Publication type:

Article

Plasmin inactivation with pulsed electric fields.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1143, doi. 10.1111/j.1365-2621.1995.tb06310.x

By:

Vega-Mercado, Humberto;
Powers, Joseph R.

Publication type:

Article

Microwave-heating temperature profiles for the thin slabs compared to Maxwell and Lambert...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1995.tb06309.x

By:

Barringer, Sheryl A.;
Davis, Eugenia A.

Publication type:

Article

Power absorption during microwave heating of emulsions and layered systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1995.tb06308.x

By:

Barringer, Sheryl A.;
Ayappa, K. Ganapathy

Publication type:

Article

Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1124, doi. 10.1111/j.1365-2621.1995.tb06307.x

By:

Euston, Susan E.;
Singh, Harjinder

Publication type:

Article

Heat stability of oil-in water emulsions containing milk proteins: Effect of ionic strength and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1120, doi. 10.1111/j.1365-2621.1995.tb06306.x

By:

Hunt, Josephine A.;
Dalgleish, Douglas G.

Publication type:

Article

Decreasing lipid oxidation in soybean oil by a UV absorber in the packaging material.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1116, doi. 10.1111/j.1365-2621.1995.tb06305.x

By:

Pascall, M.A.;
Harte, B.R.

Publication type:

Article

Antioxidant activity of fungus Suillus bovinus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1113, doi. 10.1111/j.1365-2621.1995.tb06304.x

By:

Kasuga, Atsuko;
Aoyagi, Yasuo

Publication type:

Article

Screening of proteolytic enzymes to enhance foaming of whey protein isolates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1110, doi. 10.1111/j.1365-2621.1995.tb06303.x

By:

Althouse, P.J.;
Dinakar, P.

Publication type:

Article

Hydrolysates from proteolysis of heat-denatured whey proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1104, doi. 10.1111/j.1365-2621.1995.tb06302.x

By:

Mutilangi, W.A.M.;
Panyam, D.

Publication type:

Article

Stability of metabolically conjugated precursors of meat and milk compounds in various solvents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1100, doi. 10.1111/j.1365-2621.1995.tb06301.x

By:

Han, L.H.;
Lindsay, R.C.

Publication type:

Article

Highly sensitive method for urea detection in wine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1097, doi. 10.1111/j.1365-2621.1995.tb06300.x

By:

Kodama, Seiichi;
Suzuki, Toshimasa

Publication type:

Article

Unsaturated aldehydes identification from green coffee.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1092, doi. 10.1111/j.1365-2621.1995.tb06299.x

By:

Boosfeld, J.;
Vitzthum, O.G.

Publication type:

Article

Free fatty acids from orange juice absorption into laminated cartons and their effects on adhesion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1088, doi. 10.1111/j.1365-2621.1995.tb06298.x

By:

Pieper, Gabriele;
Petersen, Kerstin

Publication type:

Article

Quality of electron beam irradiated strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1084, doi. 10.1111/j.1365-2621.1995.tb06297.x

By:

Yu, L.;
Reitmeier, C.A.

Publication type:

Article

Model for gas exchange dynamics in modified-atmosphere packages of fruits and vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1078, doi. 10.1111/j.1365-2621.1995.tb06296.x

By:

Fishman, Svetlana;
Rodov, V.

Publication type:

Article

Color retention in red chile powder as related to delayed harvest.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1075, doi. 10.1111/j.1365-2621.1995.tb06295.x

By:

Isidoro, Edith;
Cotter, Donald J.

Publication type:

Article

Beta-glucan enrichment of barley fractions by air classification and sieving.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1070, doi. 10.1111/j.1365-2621.1995.tb06294.x

By:

Knuckles, Benny E.;
Chiu, Mei-Chen M.

Publication type:

Article

Protein concentrates from unstabilized and stabilized rice bran: Preparation and properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1066, doi. 10.1111/j.1365-2621.1995.tb06293.x

By:

Gnanasambandam, Ravin;
Hattiarachchy, N.S.

Publication type:

Article

Screening potato starch for novel properties using differential scanning calorimetry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1060, doi. 10.1111/j.1365-2621.1995.tb06292.x

By:

Kim, Young S.;
Wiesenborn, Dennis P.

Publication type:

Article

Texturization of sweetpotato puree with alginate: Effects of tetrasodium pyrophosphate and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1054, doi. 10.1111/j.1365-2621.1995.tb06291.x

By:

Truong, V.D.;
Walter Jr, W.M. .

Publication type:

Article

Stability of spray-dried encapsulated carrot carotenes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1048, doi. 10.1111/j.1365-2621.1995.tb06290.x

By:

Wagner, Lori A.;
Warthesen, Joseph J.

Publication type:

Article

Nitrogen-to-protein conversion factors for some common edible mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1045, doi. 10.1111/j.1365-2621.1995.tb06289.x

By:

Fujihara, Shinobu;
Kasuga, Atsuko

Publication type:

Article

Peroxidase and lipooxygenase influence on stability of polyunsaturated fatty acids in sweet...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1041, doi. 10.1111/j.1365-2621.1995.tb06288.x

By:

Rodriguez-Saona, L.E.;
Barrett, D.M.

Publication type:

Article

Sweet corn germ enzymes affect odor formation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1034

By:

Theerakulkait, Chockchai;
Barrett, Diane M.

Publication type:

Article

Lipoxygenase in sweet corn germ: Isolation and physicochemical properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1029, doi. 10.1111/j.1365-2621.1995.tb06286.x

By:

Theerakulkait, Chockchai;
Barrett, Diane M.

Publication type:

Article

Foaming properties of selected plant and animal proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1025, doi. 10.1111/j.1365-2621.1995.tb06285.x

By:

Vani, Bolnedi;
Zayas, J.F.

Publication type:

Article

Poultry processing line speeds as related to bacteriologic profile of broiler carcasses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1022, doi. 10.1111/j.1365-2621.1995.tb06284.x

By:

Brewer, Robert L.;
James, William O.

Publication type:

Article

Cross-reactivity and heat liability of antigenic determinants of duck and goose lysozymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1019, doi. 10.1111/j.1365-2621.1995.tb06283.x

By:

Saunal, Helene;
Hemmen, Fabienne

Publication type:

Article

Dietary alpha-linolenic acid and mixed tocopherols, and packaging influences on lipid stability in..

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1013, doi. 10.1111/j.1365-2621.1995.tb06282.x

By:

Ahn, D.U.;
Wolfe, F.H.

Publication type:

Article

Alpha-tocopherol, beta-carotene and ascorbic acid as antioxidants in stored poultry muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1009, doi. 10.1111/j.1365-2621.1995.tb06281.x

By:

King, A.J.;
Uijttenboogaart, T.G.

Publication type:

Article

Supercritical carbon dioxide extraction of androsterone and skatole from pork fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1995.tb06280.x

By:

Zabolotsky, D.A.;
Chen, L.F.

Publication type:

Article

Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1001, doi. 10.1111/j.1365-2621.1995.tb06279.x

By:

Fu, An-Hung;
Sebranek, J.G.

Publication type:

Article

Acid/base status of stress susceptible pigs affects cured ham quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 996, doi. 10.1111/j.1365-2621.1995.tb06278.x

By:

Shand, P.J.;
Boles, J.A.

Publication type:

Article

Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 992, doi. 10.1111/j.1365-2621.1995.tb06277.x

By:

Bedinghaus, A.J.;
Ockerman, H.W.

Publication type:

Article

Reversible pH effect on pork paleness in a model system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 988, doi. 10.1111/j.1365-2621.1995.tb06276.x

By:

Swatland, H.J.

Publication type:

Article

Beef shank fat solubility in supercritical carbon dioxide-propane mixtures and in liquid propane.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 983, doi. 10.1111/j.1365-2621.1995.tb06275.x

By:

Acosta, G.M.;
Smith, R.L.

Publication type:

Article

Ground beef characteristics after browning or oil extraction preparation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 978, doi. 10.1111/j.1365-2621.1995.tb06274.x

By:

Rhee, K.S.;
Bravo-Gutierrez, M.L.

Publication type:

Article

Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 972, doi. 10.1111/j.1365-2621.1995.tb06273.x

By:

Fu, An-Hung;
Sebranek, J.G.

Publication type:

Article

Color stability and microbial growth relationships in beef as affected by endogenous...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 966, doi. 10.1111/j.1365-2621.1995.tb06272.x

By:

Chan, W.K.M.;
Hakkarainen, K.

Publication type:

Article

Consumer acceptability of beef steak tenderness in the home and restaurant.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 963, doi. 10.1111/j.1365-2621.1995.tb06271.x

By:

Miller, M.F.;
Hoover, L.C.

Publication type:

Article

Fatty acid content of superficial carbon dioxide extracted fractions of beef fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 959, doi. 10.1111/j.1365-2621.1995.tb06270.x

By:

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

Publication type:

Article

Enzymatic hydrolysis of crayfish processing by-products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 929, doi. 10.1111/j.1365-2621.1995.tb06264.x

By:

Baek, H.H.;
Cadwallader, K.R.

Publication type:

Article

Protein recovery from veal bones by enzymatic hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 949, doi. 10.1111/j.1365-2621.1995.tb06268.x

By:

Linder, Michel;
Fanni, Jacques

Publication type:

Article

Nitrite effects on formation of volatile oxidation products from triolein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 946, doi. 10.1111/j.1365-2621.1995.tb06267.x

By:

Erduran, Sibel;
Hotchkiss, Joseph H.

Publication type:

Article

Thermal gelation of myofibrils from pork, beef, fish, chicken and turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 941, doi. 10.1111/j.1365-2621.1995.tb06266.x

By:

Lan, Y.H.;
Novakofski, J.

Publication type:

Article

Thermal gelation of pork, beef, fish, chicken and turkey muscles as affected by heating rate and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 936, doi. 10.1111/j.1365-2621.1995.tb06265.x

By:

Lan, Y.H.;
Novakofski, J.

Publication type:

Article

Pyridinoline cross-links in bovine muscle collagen.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 953, doi. 10.1111/j.1365-2621.1995.tb06269.x

By:

Bosselmann, Andreas;
Moller, Carsten

Publication type:

Article

Biogenic amines in the flesh of sailfish (Istiophorus platyperus) responsible for scombroid...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 926, doi. 10.1111/j.1365-2621.1995.tb06263.x

By:

Hwang, Deng-Fwu;
Chang, Sheng-Hsiung

Publication type:

Article