Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 2

Results: 48

Improvement of coffee aroma by removal of pungent volatiles using A-type zeolite.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 473

By:

Sankano, T.;
Yamamura, K.;
Tamon, H.;
Miyahara, M.;
Okazaki, M.

Publication type:

Article

`Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 469, doi. 10.1111/j.1365-2621.1996.tb14219.x

By:

Warner, K.L.H.;
Dimick, P.S.;
Ziegler, G.R.;
Mumma, R.O.;
Hollender, R.

Publication type:

Article

Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 465, doi. 10.1111/j.1365-2621.1996.tb14218.x

By:

Mate, Juan I.;
Saltveit, Mikal E.;
Krochta, John M.

Publication type:

Article

Connective tissue/acidic phosphate preblend effects on reduced fat frankfurters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 459, doi. 10.1111/j.1365-2621.1996.tb14217.x

By:

Calhoun, C.M.;
Eilbert, S.J.;
Mandigo, R.W.

Publication type:

Article

Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 456, doi. 10.1111/j.1365-2621.1996.tb14216.x

By:

Hanger, L.Y.;
Lotz, A.;
Lepeniotis, S.

Publication type:

Article

Energy value of resistant starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 453, doi. 10.1111/j.1365-2621.1996.tb14215.x

By:

Ranhotra, G.S.;
Gelroth, J.A.;
Glaser, B.K.

Publication type:

Article

Potential inoculum sources for decay of fresh-cut celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 449, doi. 10.1111/j.1365-2621.1996.tb14214.x

By:

Robbs, P.G.;
Bartz, J.A.;
Sargent, S.A.;
McFie, G.;
Hodge, N.C.

Publication type:

Article

Causes of decay of fresh-cut celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 444, doi. 10.1111/j.1365-2621.1996.tb14213.x

By:

Robbs, P.G.;
Bartz, J.A.;
McFie, G.;
Hodge, N.C.

Publication type:

Article

Attachment of salmonella on modified poultry skin surface.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 442, doi. 10.1111/j.1365-2621.1996.tb14212.x

By:

Kim, K.Y.;
Frank, J.F.;
Craven, S.E.

Publication type:

Article

Attachment of salmonella typhimurium to poultry skin as related to cell viability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 439, doi. 10.1111/j.1365-2621.1996.tb14211.x

By:

Kim, K.Y.;
Lillard, H.S.;
Frank, J.F.;
Craven, S.E.

Publication type:

Article

Extraction of proteins from Pacific whiting mince at various washing conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 432, doi. 10.1111/j.1365-2621.1996.tb14210.x

By:

Lin, Tein M.;
Park, Jae W.

Publication type:

Article

Surimi from fillet of channel fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 428, doi. 10.1111/j.1365-2621.1996.tb14209.x

By:

Kim, J.M.;
Liu, C.H.;
Eun, J.B.;
Park, J.W.;
Oshimi, R.;
Hayashi, K.;
Ott, B.;
Aramaki, T.;
Sekine, M.;
Horikita, Y.;
Fujimoto, K.;
Aikawa, T.;
Welch, L.;
Long, R.

Publication type:

Article

Process and characteristics for a Surimi-like material made from beef or pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 422, doi. 10.1111/j.1365-2621.1996.tb14208.x

By:

Park, S.;
Brewer, M.S.;
Novakofski, J.;
Bechtel, P.J.;
McKeith, F.K.

Publication type:

Article

Quality of broiled beef patties supplemented with wheat germ protein flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 418, doi. 10.1111/j.1365-2621.1996.tb14207.x

By:

Rocha-Garza, Ana E.;
Zayas, Joseph F.

Publication type:

Article

Corn zein packaging materials for cooked turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 415, doi. 10.1111/j.1365-2621.1996.tb14206.x

By:

Herald, T.J.;
Hachmeister, K.A.;
Huang, S.;
Bowers, J.R.

Publication type:

Article

Variations in internal color of cooked beef patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 410, doi. 10.1111/j.1365-2621.1996.tb14205.x

By:

Van laack, R.L.J.M.;
Berry, B.W.;
Solomon, M.B.

Publication type:

Article

Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 407, doi. 10.1111/j.1365-2621.1996.tb14204.x

By:

Elizalde, B.E.;
Pilosof, A.M.R;
Bartholomai, G.B.

Publication type:

Article

Fatty Acid distribution and its effect on oxygen permeability in laminated edible films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 401, doi. 10.1111/j.1365-2621.1996.tb14203.x

By:

Park, J.W.;
Testin, R.F.;
Vergano, P.J.;
Park, H.J.;
Weller, C.L.

Publication type:

Article

Storage of spinach under low oxygen atmosphere above the extinction point.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 398, doi. 10.1111/j.1365-2621.1996.tb14202.x

By:

Ko, N.P.;
Watada, A.E.;
Schlimme, D.V.;
Bouwkamp, J.C.

Publication type:

Article

Modified atmosphere and modified humidity packaging of fresh mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 391

By:

Roy, S.;
Anantheswaran, R.C.;
Beelman, R.B.

Publication type:

Article

Pulsed ultra high pressure treatments for pasteurization of pineapple juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 388

By:

Aleman, Giovanna D.;
Ting, Edmund Y.;
Mordre, Sigurd C.;
Hawes, Adrian C.O.;
Walker, Marcia;
Farkas, Daniel F.;
Torres, J. Antonio

Publication type:

Article

Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 383, doi. 10.1111/j.1365-2621.1996.tb14199.x

By:

Nussinovitch, A.;
Ward, G.;
Lurie, S.

Publication type:

Article

Total and thermostable pectinesterases in citrus juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 379, doi. 10.1111/j.1365-2621.1996.tb14198.x

By:

Snir, R.;
Koehler, P.E.;
Sims, K.A.;
Wicker, L.

Publication type:

Article

Physical properties of 20% milk fat reformulated creams manufactured from cholesterol-reduced...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 375, doi. 10.1111/j.1365-2621.1996.tb14197.x

By:

Elling, J.L.;
Duncan, S.E.

Publication type:

Article

Glass transition explanation for the effect of polyhydroxy compounds on protein denaturation in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 372, doi. 10.1111/j.1365-2621.1996.tb14196.x

By:

Bell, Leonard N.;
Hageman, Michael J.

Publication type:

Article

Whey protein concentrate as a proteinase inhibitor in whiting surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 367, doi. 10.1111/j.1365-2621.1996.tb14195.x

By:

Weerasinghe, Vasana C.;
Morrissey, Michael T.;
Chung, Yun-Chin;
An, Haejung

Publication type:

Article

Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 362, doi. 10.1111/j.1365-2621.1996.tb14194.x

By:

Chawla, S.P.;
Venugopal, V.;
Nair, P.M.

Publication type:

Article

...Macrogloubin inhibition of endogenous proteases in fish muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 357, doi. 10.1111/j.1365-2621.1996.tb14193.x

By:

Ashie, I.N.A.;
Simpson, B.K.

Publication type:

Article

Control of endogenous enzyme activity in fish muscle by inhibitors and hydrostatic pressure using...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 350, doi. 10.1111/j.1365-2621.1996.tb14192.x

By:

Ashie, I.N.A.;
Simpson, B.K.;
Ramaswamy, H.S.

Publication type:

Article

Methods of antibiotic appliactions as related to microbial quality of lamd by PCA and bioluminescenc

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 348, doi. 10.1111/j.1365-2621.1996.tb14191.x

By:

Basol, Mustafa Sacit;
Gogus, Ugur

Publication type:

Article

Autoflurescence spectra as related to tensile properties for perimysium from bovine masseter.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 342, doi. 10.1111/j.1365-2621.1996.tb14190.x

By:

Egelandsdal, Bjorg;
Kvaal, Knut;
Isaksson, Tomas

Publication type:

Article

Calcium alginate films: Thermal properties and permeability to sorbate and ascorbate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 337, doi. 10.1111/j.1365-2621.1996.tb14189.x

By:

Wong, Dominic W.S.;
Gregorski, Kay S.;
Hudson, Joyce S.;
Pavlath, Attila E.

Publication type:

Article

Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 331, doi. 10.1111/j.1365-2621.1996.tb14188.x

By:

Granata, L. Ankenman;
Morr, C.V.

Publication type:

Article

Chemical composition and color of strained carrots as affected by processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 327, doi. 10.1111/j.1365-2621.1996.tb14187.x

By:

Howard, L.R.;
Braswell, D.D.;
Aselage, J.

Publication type:

Article

Characterization of red radish anthocyanins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 322, doi. 10.1111/j.1365-2621.1996.tb14186.x

By:

Giusti, M. Monica;
Wrolstad, Ronald E.

Publication type:

Article

Low O2 atmospheres affect storage quality of zucchini squash slices treated with calcium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 317, doi. 10.1111/j.1365-2621.1996.tb14185.x

By:

Izumi, Hidemi;
Watada, Alley E.;
Douglas, Willard

Publication type:

Article

Inhibition of browning of harvested head lettuce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 314

By:

Castaner, M.;
Gil, M.I.;
Artes, F.;
Tomas-Barberan, F.A.

Publication type:

Article

Pectolytic enzyme activity during intermittent warming storage of peaches.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 311

By:

Artes, F.;
Cano, A.;
Fernandez-Trujillo, J.P.

Publication type:

Article

Pressure induced inactivation of selected food enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 308, doi. 10.1111/j.1365-2621.1996.tb14182.x

By:

Seyderhelm, Isabel;
Boguslawski, Stefan;
Michaelis, Gunther;
Knorr, Dietrich

Publication type:

Article

Acid Urease: Reduction of ethyl carbamate formation in sherry under simulated baking conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 304, doi. 10.1111/j.1365-2621.1996.tb14181.x

By:

Kodama, Seiichi;
Yotsuzuka, Fumio

Publication type:

Article

Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 299, doi. 10.1111/j.1365-2621.1996.tb14180.x

By:

Armero, Enrique;
Collar, Concepcion

Publication type:

Article

Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 295, doi. 10.1111/j.1365-2621.1996.tb14179.x

By:

Altemueller, A.G.;
Roseberg, M.

Publication type:

Article

Mobile phases in reverse-phase HPLC for the determination of bitter peptides in cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 291, doi. 10.1111/j.1365-2621.1996.tb14178.x

By:

Lee, K.D.;
Warthesen, J.J.

Publication type:

Article

Charaterization and food application of an amperometric needle-types L-lactate sensor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 286, doi. 10.1111/j.1365-2621.1996.tb14177.x

By:

Kim, Namsoo;
Haginoya, Ryuichi;
Karube, Isao

Publication type:

Article

Specific disulfide bond in...-lactalbumin influences heat-induced gelation of...-lactalbumin...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 281, doi. 10.1111/j.1365-2621.1996.tb14176.x

By:

Legowo, Anang Mohamad;
Imade, Tamotsu;
Yasuda, Yukinori;
Okazaki, Katsuichiro;
Hayakawa, Shigeru

Publication type:

Article

Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 275, doi. 10.1111/j.1365-2621.1996.tb14175.x

By:

Vaghela, M.N.;
Kilara, A.

Publication type:

Article

Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 270, doi. 10.1111/j.1365-2621.1996.tb14174.x

By:

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

Publication type:

Article

Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 265, doi. 10.1111/j.1365-2621.1996.tb14173.x

By:

Rouhana, Amal;
Adler-Nissen, Jens;
Cogan, Uri;
Frokiaer, Hanne

Publication type:

Article