Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 5

Results: 49

Thickening agents effects on sodium binding and other taste qualities of soup systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1099, doi. 10.1111/j.1365-2621.1996.tb10939.x

By:

Rosett, Terri R.;
Kendregan, Sherry L.

Publication type:

Article

Modeling and prediction of visual shelf life of minimally processed endive.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1094, doi. 10.1111/j.1365-2621.1996.tb10938.x

By:

Vankerschaver, K.;
Willocx, F.

Publication type:

Article

Partial replacement of egg white proteins with whey proteins in angel food cakes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1085, doi. 10.1111/j.1365-2621.1996.tb10937.x

By:

Arunepanlop, B.;
Morr, C.V.

Publication type:

Article

Information affects consumer assessment of sweet and bitter solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1080, doi. 10.1111/j.1365-2621.1996.tb10936.x

By:

Deliza, Rosires;
MacFie, Halliday J.H.

Publication type:

Article

Low-fat margarine spreads as affected by aqueous phase hydrocolloids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1073, doi. 10.1111/j.1365-2621.1996.tb10935.x

By:

Clegg, Stuart M.;
Moore, Adele K.

Publication type:

Article

Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1996.tb10934.x

By:

Full, N.A.;
Reddy, S. Yella

Publication type:

Article

Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1062, doi. 10.1111/j.1365-2621.1996.tb10933.x

By:

Craig, Jean A.;
Bowers, Jane A.

Publication type:

Article

Muscle microstructure and sensory attributes of organic acid-treated beef strip loins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1058, doi. 10.1111/j.1365-2621.1996.tb10932.x

By:

Mikel, W.B.;
Goddard, B.L.

Publication type:

Article

Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1052, doi. 10.1111/j.1365-2621.1996.tb10931.x

By:

Kulshrestha, S.A.;
Rhee, K.S.

Publication type:

Article

Stability of alpha-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1048, doi. 10.1111/j.1365-2621.1996.tb10930.x

By:

Leonhardt, Monika;
Gebert, Stefan

Publication type:

Article

Hydrothermal cooking affects protein efficiency ratio and zinc bioavailability of soymilk-based...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1043, doi. 10.1111/j.1365-2621.1996.tb10929.x

By:

Lihono, Makuba A.;
Serfass, Robert E.

Publication type:

Article

Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1039, doi. 10.1111/j.1365-2621.1996.tb10928.x

By:

Prinyawiwatkul, W.;
Eitenmiller, R.R.

Publication type:

Article

Determining lactococcal agglutination by ELISA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1035, doi. 10.1111/j.1365-2621.1996.tb10927.x

By:

Ustunol, Z.;
Sypien, C.

Publication type:

Article

Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1030, doi. 10.1111/j.1365-2621.1996.tb10926.x

By:

Lin, Wei-Fang;
Tung-Shi Huang

Publication type:

Article

Bacterial proteinase reduces maturation time of dry fermented sausages.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1024, doi. 10.1111/j.1365-2621.1996.tb10925.x

By:

Hagen, Beate F.;
Berdague, Jean-Louis

Publication type:

Article

Red pigment Parma ham and bacterial influence on its formation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1021, doi. 10.1111/j.1365-2621.1996.tb10924.x

By:

Morita, H.;
Nui, J.

Publication type:

Article

Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1017, doi. 10.1111/j.1365-2621.1996.tb10923.x

By:

Ogunrinola, Oluyemi A.;
Fung, Daniel Y.C.

Publication type:

Article

Amperometric biosensor for total histamine, putrescine and cadaverine using diamine oxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1012, doi. 10.1111/j.1365-2621.1996.tb10922.x

By:

male, Keith B.;
Bouvrette, Pierre

Publication type:

Article

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1996.tb10921.x

By:

Eilert, S.J.;
Mandigo, R.W.

Publication type:

Article

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1000, doi. 10.1111/j.1365-2621.1996.tb10920.x

By:

Luchsinger, S.E.;
Kropf, D.H.

Publication type:

Article

Microstructure changes in wheat flour tortillas during baking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 995, doi. 10.1111/j.1365-2621.1996.tb10919.x

By:

McDonough, C.M.;
Seetharaman, K.

Publication type:

Article

Thermomechanical changes during reheating pizza shells as related to heating method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 990, doi. 10.1111/j.1365-2621.1996.tb10918.x

By:

Vittadini, E.;
Chen, X.J.

Publication type:

Article

Volatiles retention as influenced by method of addition during extrusion cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 985, doi. 10.1111/j.1365-2621.1996.tb10917.x

By:

Kollengode, Anantha N.R.;
Hanna, Milford A.

Publication type:

Article

Residence time distribution of suspended particle in vertical tubular flow.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 982, doi. 10.1111/j.1365-2621.1996.tb10916.x

By:

Fan, Kuang-Ming;
Fu, Wen-Rong

Publication type:

Article

Crystallization and drying in thin sucrose films during panning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 978, doi. 10.1111/j.1365-2621.1996.tb10915.x

By:

Shastry, Arun V.;
Hartel, Richard W.

Publication type:

Article

Gloss properties and surface morphology relationships of fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 973, doi. 10.1111/j.1365-2621.1996.tb10914.x

By:

Ward, G.;
Nussinovitch, A.

Publication type:

Article

Pilot scale dealcoholization of wine by extraction with solid carbon dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 970, doi. 10.1111/j.1365-2621.1996.tb10913.x

By:

Antonelli, A.;
Carnacini, A.

Publication type:

Article

Electronic sensing of aromatic volatiles for quality sorting of blueberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 967, doi. 10.1111/j.1365-2621.1996.tb10912.x

By:

Simon, James E.;
Hetzroni, Amots

Publication type:

Article

Rheological, thermal and microstructural properties of whey protein-cassava starch gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 962, doi. 10.1111/j.1365-2621.1996.tb10911.x

By:

Aguilera, J.M.;
Rojas, E.

Publication type:

Article

Mathematical model for perforation effect on oxygen and water vapor dynamics in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 956, doi. 10.1111/j.1365-2621.1996.tb10910.x

By:

Fishman, Svetlana;
Rodov, V.

Publication type:

Article

Mechanical and barrier properties of edible chitosan films as affected by composition and storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 953, doi. 10.1111/j.1365-2621.1996.tb10909.x

By:

Butler, B.L.;
Vergano, P.J.

Publication type:

Article

Methods to determine partition coefficient of organic compounds in water/polystyrene systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 947, doi. 10.1111/j.1365-2621.1996.tb10908.x

By:

Gavara, Rafael;
Hernandez, Ruben J.

Publication type:

Article

Sugar composition effects on textural parameters of peach jam.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 942, doi. 10.1111/j.1365-2621.1996.tb10907.x

By:

Raphaelides, S.N.;
Ambatzidou, A.

Publication type:

Article

Stability and color of unreported wine anthocyanin-derived pigments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 938, doi. 10.1111/j.1365-2621.1996.tb10906.x

By:

Sarni-Manchado, P.;
Fulcrand, H.

Publication type:

Article

Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 932, doi. 10.1111/j.1365-2621.1996.tb10905.x

By:

Vodovotz, Y.;
Chinachoti, P.

Publication type:

Article

Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 928, doi. 10.1111/j.1365-2621.1996.tb10904.x

By:

Zhang, Yizhen;
Muramoto, Koji

Publication type:

Article

Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 924, doi. 10.1111/j.1365-2621.1996.tb10903.x

By:

Steet, J.A.;
Tong, C.H.

Publication type:

Article

Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 921, doi. 10.1111/j.1365-2621.1996.tb10902.x

By:

Rankin, Scott A.;
Bodyfelt, Floyd W.

Publication type:

Article

Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 916, doi. 10.1111/j.1365-2621.1996.tb10901.x

By:

Euston, Susan E.;
Singh, Harjinder

Publication type:

Article

Protease-induced aggregation and gelation of whey proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 911, doi. 10.1111/j.1365-2621.1996.tb10900.x

By:

Otte, J.;
Ju, Z.Y.

Publication type:

Article

Gelation properties of ovalbumin as affected by fatty acid salts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 906, doi. 10.1111/j.1365-2621.1996.tb10899.x

By:

Yuni-Ohta, Naoko;
Toryu, Hiroko

Publication type:

Article

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 899, doi. 10.1111/j.1365-2621.1996.tb10898.x

By:

Mei, F.-I.;
Laye, I.

Publication type:

Article

Chicken skin composition as affected by aqueous washing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 895, doi. 10.1111/j.1365-2621.1996.tb10897.x

By:

Bonifer, L.B.;
Froning, G.W.

Publication type:

Article

Storage stability of antioxidant-washed myofibrils from chicken white and red muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 890, doi. 10.1111/j.1365-2621.1996.tb10896.x

By:

Liu, Gang;
Xiong, Youling L.

Publication type:

Article

Kinetics of pigment oxidation in beef from steers supplemented with vitamin E.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 884, doi. 10.1111/j.1365-2621.1996.tb10895.x

By:

Lanari, M.C.;
Schaefer, D.M.

Publication type:

Article

Viscoelastic characterization of surimi gel: Effects of setting and starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 881, doi. 10.1111/j.1365-2621.1996.tb10894.x

By:

Ma, L.;
Grove, A.

Publication type:

Article

Linear regression, neural network and induction analysis to determine harvesting and processing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 876, doi. 10.1111/j.1365-2621.1996.tb10893.x

By:

Peters, G.;
Morrissey, M.T.

Publication type:

Article

Physical aging of maltose glasses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 870, doi. 10.1111/j.1365-2621.1996.tb10892.x

By:

Schmidt, Shelly J.;
Lammert, Amy Marie

Publication type:

Article

Detection of parasites in fish by Superconducting Quantum Interference Device Magnetometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 865

By:

Jenkins, W.G.;
Bublitz, C.G.

Publication type:

Article