Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 2

Results: 50

Dried soy tofu powder effects on frankfurters and pork sausage patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 434, doi. 10.1111/j.1365-2621.1997.tb04020.x

By:

Ho, Kai-Lai G.;
Wilson, Lester A.

Publication type:

Article

Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 429, doi. 10.1111/j.1365-2621.1997.tb04019.x

By:

Eckert, L.A.;
Maca, J.V.

Publication type:

Article

Taste qualities of reduced-sodium soups as affected by serving temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 421, doi. 10.1111/j.1365-2621.1997.tb04017.x

By:

Rosett, Terri R.;
Hamill, Teresa

Publication type:

Article

Shelf life of sunflower kernels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 425, doi. 10.1111/j.1365-2621.1997.tb04018.x

By:

Fritsch, C.W.;
Hofland, C.N.

Publication type:

Article

Red wine and model wine astringency as affected by malic and lactic acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 416, doi. 10.1111/j.1365-2621.1997.tb04016.x

By:

Kallithraka, S.;
Bakker, J.

Publication type:

Article

Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 413, doi. 10.1111/j.1365-2621.1997.tb04015.x

By:

Ming, Xintain;
Weber, George H.

Publication type:

Article

Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 410, doi. 10.1111/j.1365-2621.1997.tb04014.x

By:

Kotzekidou, P.

Publication type:

Article

Antibacterial activity of heated cabbage juice, S-Methyl-L-cysteine sulfoxide and methyl...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 406, doi. 10.1111/j.1365-2621.1997.tb04013.x

By:

Kyung, Kyu Hang;
Han, Duck Chul

Publication type:

Article

Kinetics of casein degradation during ripening of Fynbo cheese salted with NaCl/KCl brine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 386, doi. 10.1111/j.1365-2621.1997.tb04007.x

By:

Zorrilla, Susana E.;
Rubiolo, Amelia C.

Publication type:

Article

Inhibition of Saccharomyces cerevisiae by combination of hydrostatic pressure and monoterpenes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 404, doi. 10.1111/j.1365-2621.1997.tb04012.x

By:

Adegoke, G.O.;
Iwahashi, H.

Publication type:

Article

Trisodium phosphate treatment of pork carcasses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 402, doi. 10.1111/j.1365-2621.1997.tb04011.x

By:

Morris, C.A.;
Lucia, L.M.

Publication type:

Article

Mechanical and barrier properties of rice bran films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 395, doi. 10.1111/j.1365-2621.1997.tb04009.x

By:

Gnanasambandam, R.;
Hettiarachchy, N.S.

Publication type:

Article

Destruction and inhibition of bacterial spores by high voltage pulsed electric field.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 399, doi. 10.1111/j.1365-2621.1997.tb04010.x

By:

Marquez, V.O.;
Mittal, G.S.

Publication type:

Article

Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 261, doi. 10.1111/j.1365-2621.1997.tb03981.x

By:

Weemaes, C.;
Rubens, P.

Publication type:

Article

Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 363, doi. 10.1111/j.1365-2621.1997.tb04002.x

By:

Cisneros-Zevallos, Luis;
Saltveit, Mikal E.

Publication type:

Article

Whey protein emulsion film performance as affected by lipid type and amount.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 390, doi. 10.1111/j.1365-2621.1997.tb04008.x

By:

Shellhammer, T.H.;
Krochta, J.M.

Publication type:

Article

Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 382, doi. 10.1111/j.1365-2621.1997.tb04006.x

By:

Hongsprabhas, P.;
Barbut, S.

Publication type:

Article

Whey improves oxidative stability of soybean oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 348, doi. 10.1111/j.1365-2621.1997.tb03998.x

By:

Browdy, A.A.;
Harris, N.D.

Publication type:

Article

Heat-induced gelation properties of surimi from mechanically separated chicken.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 326, doi. 10.1111/j.1365-2621.1997.tb03994.x

By:

Smyth, Anne B.;
O'Neill, Eileen

Publication type:

Article

Foaming properties of egg albumen with a bubbling apparatus compared with whipping.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 377, doi. 10.1111/j.1365-2621.1997.tb04005.x

By:

Baniel, A.;
Fains, A.

Publication type:

Article

Lactate dehydrogenase activity as an endpoint heating indicator in cooked beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 316, doi. 10.1111/j.1365-2621.1997.tb03992.x

By:

Stalder, J.W.;
Smith, G.L.

Publication type:

Article

Hot-water rinsing and trimming/washing of beef carcasses to reduce physical and microbiological...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 373, doi. 10.1111/j.1365-2621.1997.tb04004.x

By:

Delmore, Lynn R. Graves;
Sofos, John N.

Publication type:

Article

Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 367, doi. 10.1111/j.1365-2621.1997.tb04003.x

By:

Karwe, M.V.;
Godavarti, S.

Publication type:

Article

Pectic substance degradation and texture of carrots as affected by pressurization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 359, doi. 10.1111/j.1365-2621.1997.tb04001.x

By:

Kato, Noriko;
Teramoto, Ai

Publication type:

Article

Concentration and interactive effects on the sorption of aroma liquids and vapors into...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 355, doi. 10.1111/j.1365-2621.1997.tb04000.x

By:

Johansson, F.;
Leufven, A.

Publication type:

Article

Water vapor resistance of red delicious apples and celery sticks coated with edible...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 351, doi. 10.1111/j.1365-2621.1997.tb03999.x

By:

de Jesus Avena-Bustillos, Roberto;
Krochta, John M.

Publication type:

Article

Textural changes and functional properties of cod mince proteins as affected by kidney tissue and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 299, doi. 10.1111/j.1365-2621.1997.tb03989.x

By:

Chang, C.C.;
Regenstein, J.M.

Publication type:

Article

Physical properties of whey protein stabilized emulsions as related to pH and NaCl.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 342, doi. 10.1111/j.1365-2621.1997.tb03997.x

By:

Demetriades, K.;
Coupland, J.N.

Publication type:

Article

Partial deacidification and demineralization of cottage cheese whey by nanofiltration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 338, doi. 10.1111/j.1365-2621.1997.tb03996.x

By:

Barrantes, L.D.;
Morr, C.V.

Publication type:

Article

Lipid and cholesterol oxidation in whole milk powder during processing and storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 331, doi. 10.1111/j.1365-2621.1997.tb03995.x

By:

Mc Cluskey, S.;
Connolly, J.F.

Publication type:

Article

Factors affecting the gelatin properties of hydrolyzed sunflower proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 284, doi. 10.1111/j.1365-2621.1997.tb03986.x

By:

Sanchez, Ana C.;
Burgos, Justino

Publication type:

Article

Aroma volatiles in cooked alligator meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 321, doi. 10.1111/j.1365-2621.1997.tb03993.x

By:

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

Publication type:

Article

Mackerel cathepsins B and L effects on thermal degradation of surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 310, doi. 10.1111/j.1365-2621.1997.tb03991.x

By:

Jiang, Shann-Tzong;
Lee, Bai-Lin

Publication type:

Article

Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 305, doi. 10.1111/j.1365-2621.1997.tb03990.x

By:

Chang, C.C.;
Regenstein, J.M.

Publication type:

Article

Gelling temperature of gellan solutions containing calcium ions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 276, doi. 10.1111/j.1365-2621.1997.tb03984.x

By:

Tang, J.;
Tung, M.A.

Publication type:

Article

Kinetics of alkaline degradation of the food pigments curcumin and curcuminoids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 267, doi. 10.1111/j.1365-2621.1997.tb03982.x

By:

Price, Lisa C.;
Buescher, R.W.

Publication type:

Article

Quality assessment of sardines during storage by measurement of fluorescent compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 295, doi. 10.1111/j.1365-2621.1997.tb03988.x

By:

Aubourg, Santiago P.;
Sotelo, Carmen G.

Publication type:

Article

Supercritical CO2 extraction of oil and residual proteins from Atlantic mackerel (Scomber...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 289, doi. 10.1111/j.1365-2621.1997.tb03987.x

By:

Dunford, Nurhan Turgut;
Temelli, Feral

Publication type:

Article

Biopolymers produced by cross-linking soybean 11S globulin with whey proteins using...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 270, doi. 10.1111/j.1365-2621.1997.tb03983.x

By:

Yildirim, M.;
Hettiarachchy, N.S.

Publication type:

Article

Soybean flour lipoxygenase isozymes effects on wheat flour dough rheological and breadmaking...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 281, doi. 10.1111/j.1365-2621.1997.tb03985.x

By:

Cumbee, B.;
Hildebrand, D.F.

Publication type:

Article

Explicit finite difference methods for heat transfer simulation and thermal process design.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 230, doi. 10.1111/j.1365-2621.1997.tb03974.x

By:

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

Publication type:

Article

Browning susceptibility and changes in composition during storage of carambola slices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 256, doi. 10.1111/j.1365-2621.1997.tb03980.x

By:

Weller, A.;
Sims, C.A.

Publication type:

Article

Citrus tissue extracts affect juice cloud stability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 242, doi. 10.1111/j.1365-2621.1997.tb03976.x

By:

Cameron, Randall G.;
Baker, Robert A.

Publication type:

Article

Reassessment of some fruit and vegetable pectin levels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 225, doi. 10.1111/j.1365-2621.1997.tb03973.x

By:

Baker, Robert A.

Publication type:

Article

Inorganic cations and polyamines moderate pectinesterase activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 253, doi. 10.1111/j.1365-2621.1997.tb03979.x

By:

Leiting, V.A.;
Wicker, L.

Publication type:

Article

Identification of predominant aroma compounds in muscadine grape juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 249, doi. 10.1111/j.1365-2621.1997.tb03978.x

By:

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

Publication type:

Article

Properties of anthocyanins from grape cell culture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 246, doi. 10.1111/j.1365-2621.1997.tb03977.x

By:

Cormier, F.;
Couture, R.

Publication type:

Article

Immobilized glucose isomerase use in `mirin' production.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 237, doi. 10.1111/j.1365-2621.1997.tb03975.x

By:

Takayama, Takumi;
Oyashiki, Harou

Publication type:

Article

Inverse superposition for calculating food product temperatures during in-container thermal...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 219, doi. 10.1111/j.1365-2621.1997.tb03972.x

By:

Stoforos, Nikolaos G.;
Noronha, Joao

Publication type:

Article

Modeling low temperature blanched carrot firmness based on heat induced processes and enzyme...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 213, doi. 10.1111/j.1365-2621.1997.tb03971.x

By:

Verlinden, Bert E.;
De Baerdemaeker, Josse

Publication type:

Article