Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 4

Results: 42

Flavor and stability of `horchata de chufas'.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 856, doi. 10.1111/j.1365-2621.1996.tb12219.x

By:

Mosquera, L. Alberto;
Sims, Charles A.

Publication type:

Article

Optimizing acceptability of a high fruit-low sugar peach nectar using aspartame and guar gum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 852, doi. 10.1111/j.1365-2621.1996.tb12218.x

By:

Pastor, M.V.;
Costell, E.

Publication type:

Article

Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 847, doi. 10.1111/j.1365-2621.1996.tb12217.x

By:

O'Connor-Shaw, R.E.;
Roberts, R.

Publication type:

Article

Strawberry texture and pectin content as affected by electron beam...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 844, doi. 10.1111/j.1365-2621.1996.tb12216.x

By:

Yu, L.;
Reitmeier, C.A.

Publication type:

Article

Flow properties, firmness and stability of double cream cheese...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 840, doi. 10.1111/j.1365-2621.1996.tb12215.x

By:

Sanchez, C.;
Beauregard, J.-L.

Publication type:

Article

Taste properties and synergisms of beefy meaty peptide.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 837, doi. 10.1111/j.1365-2621.1996.tb12214.x

By:

Wang, K.;
Maga, J.A.

Publication type:

Article

Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 832, doi. 10.1111/j.1365-2621.1996.tb12213.x

By:

Fleming, H.P.;
Thompson, R.L.

Publication type:

Article

Inactivation of Escherichia coli by carbon dioxide under pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 829, doi. 10.1111/j.1365-2621.1996.tb12212.x

By:

Ballestra, P.;
Silva, A. Abreu Da

Publication type:

Article

Milk protein-based edible film mechanical strength changes due to ultrasound process.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 824, doi. 10.1111/j.1365-2621.1996.tb12211.x

By:

Banerjee, R.;
Chen, H.

Publication type:

Article

Viscoelastic properties of reduced-fat and full-fat cheddar cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 821, doi. 10.1111/j.1365-2621.1996.tb12210.x

By:

Ma, L.;
Drake, M.A.

Publication type:

Article

Adsorption and desorption of cholesterol in continuous supercritical fluid processing of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 817, doi. 10.1111/j.1365-2621.1996.tb12209.x

By:

Lim, S.;
Rizvi, S.S.H.

Publication type:

Article

Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 811, doi. 10.1111/j.1365-2621.1996.tb12208.x

By:

Dickinson, Eric;
Yamamoto, Yukiko

Publication type:

Article

Glass transition temperatures determined using a temperature-cycling differential scanning...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 807, doi. 10.1111/j.1365-2621.1996.tb12207.x

By:

Bell, Leonard N.;
Touma, Dergham E.

Publication type:

Article

Glass transition state diagram of a baked cracker and its relationship to gluten.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 803, doi. 10.1111/j.1365-2621.1996.tb12206.x

By:

Nikolaidis, Athanasios;
Labuza, Theodore P.

Publication type:

Article

Finite element modeling of heat transfer in meat patties during single-sided pan-frying.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 796, doi. 10.1111/j.1365-2621.1996.tb12205.x

By:

Ikediala, J.N.;
Correia, L.R.

Publication type:

Article

Salt, cryprotectants and preheating temperature effects on surimi-like material from beef or pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 790, doi. 10.1111/j.1365-2621.1996.tb12204.x

By:

Park, S.;
Brewer, M.S.

Publication type:

Article

Selected properties of extruded potato and chicken meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 783, doi. 10.1111/j.1365-2621.1996.tb12203.x

By:

Jean, Ing-Jenq;
Work, Richard

Publication type:

Article

Starch-stearic acid complex development within single and twin screw extruders.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 778, doi. 10.1111/j.1365-2621.1996.tb12202.x

By:

Bhatnagar, Sandeep;
Hanna, Milford A.

Publication type:

Article

Relationships between edible coatings and garlic skin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 769, doi. 10.1111/j.1365-2621.1996.tb12201.x

By:

Hershko, V.;
Klein, E.

Publication type:

Article

Application of laminated edible films to potato chip packaging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 766, doi. 10.1111/j.1365-2621.1996.tb12200.x

By:

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

Publication type:

Article

Dynamics of solidification in 2% corn starch-water mixtures: Effect of variations in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 760, doi. 10.1111/j.1365-2621.1996.tb12199.x

By:

Mashl, Stephen J.;
Flores, Rolando A.

Publication type:

Article

Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 757, doi. 10.1111/j.1365-2621.1996.tb12198.x

By:

Vega, P.J.;
Balaban, M.O.

Publication type:

Article

Aqueous extraction and membrane techniques improve coconut protein concentrate functionality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 753, doi. 10.1111/j.1365-2621.1996.tb12197.x

By:

Kwon, K.S.;
Bae, D.

Publication type:

Article

Production of microporous sugars for adsorption of volatile flavors.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 749, doi. 10.1111/j.1365-2621.1996.tb12196.x

By:

Zeller, B.L.;
Saleeb, F.Z.

Publication type:

Article

Recrystallization in aqueous fructose solutions as affected by locust bean gum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 746, doi. 10.1111/j.1365-2621.1996.tb12195.x

By:

Sutton, Robin L.;
Lips, Alex

Publication type:

Article

Kinetics of ice recrystallization in aqueous fructose solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 741, doi. 10.1111/j.1365-2621.1996.tb12194.x

By:

Sutton, Robin L.;
Lips, Alex

Publication type:

Article

Novel measurement of hypoxanthine in fish using direct measurement probe and chemiluminescence...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 736, doi. 10.1111/j.1365-2621.1996.tb12193.x

By:

Hayashi, Kenji;
Okugawa, Takuji

Publication type:

Article

Glutathione peroxidase activity during storage of fish muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 734, doi. 10.1111/j.1365-2621.1996.tb12192.x

By:

Watanabe, F.;
Goto, M.

Publication type:

Article

Chemical changes after irradiation and post-irradiation storage in tilapia and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 729, doi. 10.1111/j.1365-2621.1996.tb12191.x

By:

Al-Kahtani, Hassan A.;
Abu-Tarboush, Hamza M.

Publication type:

Article

Lipid oxidation in cooked turkey as affected by added antioxidant enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 726, doi. 10.1111/j.1365-2621.1996.tb12190.x

By:

Lee, S.K.;
Mei, L.

Publication type:

Article

Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 721, doi. 10.1111/j.1365-2621.1996.tb12189.x

By:

Li, S.X.;
Cherian, G.

Publication type:

Article

Composition of surimi-like material from beef or pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 717, doi. 10.1111/j.1365-2621.1996.tb12188.x

By:

Park, S.;
Brewer, M.S.

Publication type:

Article

Functional properties of veal bone hydrolysates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 712, doi. 10.1111/j.1365-2621.1996.tb12187.x

By:

Linder, Michel;
Fanni, Jacques

Publication type:

Article

Gelation of beef heart surimi as affected by antioxidants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 707, doi. 10.1111/j.1365-2621.1996.tb12186.x

By:

Srinivasan, Subramanian;
Xiong, Youling L.

Publication type:

Article

Characteristic anthocyanin pattern from onions and other Allium spp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 703, doi. 10.1111/j.1365-2621.1996.tb12185.x

By:

Fossen, Torgils;
Andersen, Oyvind M.

Publication type:

Article

Riboflavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cells.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 698, doi. 10.1111/j.1365-2621.1996.tb12184.x

By:

Mori, Tsukasa;
Sakurai, Miei

Publication type:

Article

Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 695, doi. 10.1111/j.1365-2621.1996.tb12183.x

By:

Slaughter, D.C.;
Barrett, D.

Publication type:

Article

Radish anthocyanin extract as a natural red colorant for maraschino cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 688, doi. 10.1111/j.1365-2621.1996.tb12182.x

By:

Giusti, M. Monica;
Wrolstad, Ronald E.

Publication type:

Article

Flavor and free amino acid composition of lavender and eucalyptus honeys.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 683, doi. 10.1111/j.1365-2621.1996.tb12181.x

By:

Bouseta, Amina;
Scheirman, Vincent

Publication type:

Article

Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 679, doi. 10.1111/j.1365-2621.1996.tb12180.x

By:

O'Brien, J.

Publication type:

Article

Retort temperature profile for optimum quality during conduction-heating of foods in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 673, doi. 10.1111/j.1365-2621.1996.tb12179.x

By:

Terajima, Yoshimi;
Nonaka, Yasuo

Publication type:

Article

Comparison of brown pigments in foods by microbial decolorization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 669, doi. 10.1111/j.1365-2621.1996.tb12178.x

By:

Terasawa, N.;
Murata, M.

Publication type:

Article