Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 1

Results: 46

Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 208, doi. 10.1111/j.1365-2621.1997.tb04401.x

By:

Paraskevopoulou, A.;
Kiosseoglou, V.

Publication type:

Article

Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 203, doi. 10.1111/j.1365-2621.1997.tb04400.x

By:

Bigner, M.E.;
Berry, B.W.

Publication type:

Article

Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 198, doi. 10.1111/j.1365-2621.1997.tb04399.x

By:

Prabhu, G.A.;
Sebranek, J.G.

Publication type:

Article

Optimizing quality of frankfurters containing oat bran and added water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 194, doi. 10.1111/j.1365-2621.1997.tb04398.x

By:

Chang, Hung-Chia;
Carpenter, John A.

Publication type:

Article

Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 190, doi. 10.1111/j.1365-2621.1997.tb04397.x

By:

Rosett, Terri R.;
Klein, Barbara P.

Publication type:

Article

Nutritional value of veal bone hydrolysate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 183, doi. 10.1111/j.1365-2621.1997.tb04396.x

By:

Linder, Michel;
Parimentier, M.

Publication type:

Article

Improving detection of Vibrio vulnificus in Octopus variabilis by PCR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 179, doi. 10.1111/j.1365-2621.1997.tb04395.x

By:

Lee, Jee Yeon;
Eun, Jong Bang

Publication type:

Article

Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 174, doi. 10.1111/j.1365-2621.1997.tb04394.x

By:

Eifert, Joseph D.;
Hackney, Cameron R.

Publication type:

Article

Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 171, doi. 10.1111/j.1365-2621.1997.tb04393.x

By:

Gassem, M.A.;
Schmidt, K.A.

Publication type:

Article

Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying, or freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 167, doi. 10.1111/j.1365-2621.1997.tb04392.x

By:

To, Brian C.S.;
Etzel, Mark R.

Publication type:

Article

Inactivation of Lactobacillus plantarum by pulsed-microwave irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 163, doi. 10.1111/j.1365-2621.1997.tb04391.x

By:

Shin, Jung-kue;
Pyun, Yu-Ryang

Publication type:

Article

Development and characterization of biodegradable/edible wheat protein films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 160, doi. 10.1111/j.1365-2621.1997.tb04390.x

By:

Rayas, Luis M.;
Hernandez, Ruben J.

Publication type:

Article

Extraction conditions and moisture content of canola flakes as related to lipid composition of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 155, doi. 10.1111/j.1365-2621.1997.tb04389.x

By:

Dunford, Nurhan Turgut;
Temelli, Feral

Publication type:

Article

Microwave assisted thawing of model frozen foods using feed-back temperature control and surface...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 150, doi. 10.1111/j.1365-2621.1997.tb04388.x

By:

Virtanen, A.J.;
Goedeken, D.L.

Publication type:

Article

Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 145, doi. 10.1111/j.1365-2621.1997.tb04387.x

By:

Goedeken, D.L.;
Tong, C.H.

Publication type:

Article

Processing to improve quality of dehydrated precooked pinto beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 141, doi. 10.1111/j.1365-2621.1997.tb04386.x

By:

Cai, T.D.;
Chang, K.C.

Publication type:

Article

Ripening characteristics of light irradiated tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 138, doi. 10.1111/j.1365-2621.1997.tb04385.x

By:

Lee, Gwi-Hyun;
Bunn, J.M.

Publication type:

Article

Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 135, doi. 10.1111/j.1365-2621.1997.tb04384.x

By:

Rubnov, M.;
Saguy, I.S.

Publication type:

Article

High pressure washing to remove decayed tissue and improve quality of Clingstone peach puree.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 131, doi. 10.1111/j.1365-2621.1997.tb04383.x

By:

Tidwell, A.N.;
Gonzalez, A.R.

Publication type:

Article

Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 128, doi. 10.1111/j.1365-2621.1997.tb04382.x

By:

Mutlu, Mehmet;
Hizarcioglu, Nilufer

Publication type:

Article

Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 123, doi. 10.1111/j.1365-2621.1997.tb04381.x

By:

Srinivasan, Subramanian;
Xiong, Youling L.

Publication type:

Article

Retention of oxytetracycline residues in cooked channel catfish fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 119, doi. 10.1111/j.1365-2621.1997.tb04380.x

By:

Du, W.X.;
Marshall, M.R.

Publication type:

Article

Analysis of visual quality attributes of white shrimp by machine vision.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 113, doi. 10.1111/j.1365-2621.1997.tb04379.x

By:

Luzuriaga, Diego A.;
Balaban, Murat O.

Publication type:

Article

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 105, doi. 10.1111/j.1365-2621.1997.tb04378.x

By:

Cardona, Silvia;
Schebor, Carolina

Publication type:

Article

Soy sauce classification by geographic region based on NIR spectra and chemometrics pattern...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 101, doi. 10.1111/j.1365-2621.1997.tb04377.x

By:

Iizuka, Keiko;
Aishima, Tetsuo

Publication type:

Article

Phenoloxidases in Portabella mushrooms.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 97, doi. 10.1111/j.1365-2621.1997.tb04376.x

By:

Zhang, Xiaodong;
Flurkey, William H.

Publication type:

Article

Non-starch polysaccharides and in vitro starch digestibility of raw and cooked chick peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 93, doi. 10.1111/j.1365-2621.1997.tb04375.x

By:

Periago, M.J.;
Ros, G.

Publication type:

Article

Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 89, doi. 10.1111/j.1365-2621.1997.tb04374.x

By:

Howard, L.R.;
Burma, P.

Publication type:

Article

High pressure and temperature effects on enzyme inactivation in strawberry and orange products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 85, doi. 10.1111/j.1365-2621.1997.tb04373.x

By:

Cano, M.P.;
Hernandez, A.

Publication type:

Article

Haze-active protein and polyphenols in apple juice assessed by turbidimetry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 79, doi. 10.1111/j.1365-2621.1997.tb04372.x

By:

Siebert, Karl J.;
Lynn, Penelope Y.

Publication type:

Article

Enzymatic browning inhibition in cloudy apple juice by electrodialysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 75, doi. 10.1111/j.1365-2621.1997.tb04371.x

By:

Tronc, Jean-Sebastien;
Lamarche, Francois

Publication type:

Article

HPSEC with component analysis of citrus and apple pectins after hollow fiber ultrafiltration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 69, doi. 10.1111/j.1365-2621.1997.tb04370.x

By:

Hoagland, Peter D.;
Konja, Gordana

Publication type:

Article

Fat and water composition affects residual catalatic activity in chicken breast heated to specific..

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 66, doi. 10.1111/j.1365-2621.1997.tb04369.x

By:

Liu, F.;
Ang, C.Y.W.

Publication type:

Article

Interactive effects of factors affecting gelation of whey proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 57, doi. 10.1111/j.1365-2621.1997.tb04368.x

By:

Boye, J.I.;
Alli, I.

Publication type:

Article

Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 53, doi. 10.1111/j.1365-2621.1997.tb04367.x

By:

Lee, S.J.;
Jeon, I.J.

Publication type:

Article

Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 48, doi. 10.1111/j.1365-2621.1997.tb04366.x

By:

Blecker, C.;
Paquot, M.

Publication type:

Article

Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 43, doi. 10.1111/j.1365-2621.1997.tb04365.x

By:

Erikson, U.;
Beyer, A.R.

Publication type:

Article

Seasonal changes in lipid composition of sardine (Sardina pilchardus).

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 40, doi. 10.1111/j.1365-2621.1997.tb04364.x

By:

Bandarra, N.M.;
Batista, I.

Publication type:

Article

Gelatin from cod skins as affected by chemical treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 37, doi. 10.1111/j.1365-2621.1997.tb04363.x

By:

Gudmundsson, Magnus;
Hafsteinsson, Hannes

Publication type:

Article

Gel properties of surimi from various fish species as affected by moisture content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 33, doi. 10.1111/j.1365-2621.1997.tb04362.x

By:

Reppond, K.D.;
Babbitt, J.K.

Publication type:

Article

Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 29, doi. 10.1111/j.1365-2621.1997.tb04361.x

By:

Lee, H.G.;
Lanier, T.C.

Publication type:

Article

Covalent cross-linking effects on thermo-rheological profiles of fish protein gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 25, doi. 10.1111/j.1365-2621.1997.tb04360.x

By:

Lee, H.G.;
Lanier, T.C.

Publication type:

Article

Transglutaminase effects on low temperature gelation of fish protein sols.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 20, doi. 10.1111/j.1365-2621.1997.tb04359.x

By:

Lee, H.G.;
Lanier, T.C.

Publication type:

Article

Rapid species identification of cooked red snapper using isoelectric focusing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 15, doi. 10.1111/j.1365-2621.1997.tb04358.x

By:

Hsieh, Y.-H. Peggy;
Chen, Fur-Chi

Publication type:

Article

Iterative method for kinetic parameter estimation from dynamic thermal treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 8, doi. 10.1111/j.1365-2621.1997.tb04357.x

By:

Welt, B.A.;
Teixeira, A.A.

Publication type:

Article

Fractional conversion for determining texture degradation kinetics of vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 1, doi. 10.1111/j.1365-2621.1997.tb04356.x

By:

Rizvi, A.F.;
Tong, C.H.

Publication type:

Article