Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 3

Results: 46

Fluorometric assay for screening antioxidative activity of vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 526, doi. 10.1111/j.1365-2621.1997.tb04422.x

By:

Furuta, S.;
Nishiba, Y.

Publication type:

Article

Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or resazurin...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 601, doi. 10.1111/j.1365-2621.1997.tb04440.x

By:

Venkitanarayanan, K.S.;
Faustman, C.

Publication type:

Article

Hydrolosis of milk protein by a bacillus licheniformis protease specific for acidic amino acid...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 579, doi. 10.1111/j.1365-2621.1997.tb04435.x

By:

Madsen, J.S.;
Qvist, K.B.

Publication type:

Article

Carrageenan effects on thermal stability of meat proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 544, doi. 10.1111/j.1365-2621.1997.tb04426.x

By:

DeFreitas, Z.;
Sebranek, J.G.

Publication type:

Article

Use of ultrasound to determine cod fillet composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 500, doi. 10.1111/j.1365-2621.1997.tb04415.x

By:

Ghaedian, Reza;
Decker, Eric Andrew

Publication type:

Article

Sensory and chemical characteristics of selected Gulf of Mexico coastal herring species.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 626, doi. 10.1111/j.1365-2621.1997.tb04447.x

By:

Jahncke, Michael L.;
Gooch, Janet A.

Publication type:

Article

Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 622, doi. 10.1111/j.1365-2621.1997.tb04446.x

By:

Collins, J.L.;
Pangloli, P.

Publication type:

Article

Calcium bioavailability of vegetarian diets in rats: Potential application in a biogenerative...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 619, doi. 10.1111/j.1365-2621.1997.tb04445.x

By:

Nickel, Kwangok P.;
Nielsen, S. Suzanne

Publication type:

Article

Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 616, doi. 10.1111/j.1365-2621.1997.tb04444.x

By:

Piagentini, Andrea M.;
Pirovani, Maria E.

Publication type:

Article

Disinfection of rice seeds prior to sprouting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 611, doi. 10.1111/j.1365-2621.1997.tb04443.x

By:

Piernas, V.;
Guiraud, J.P.

Publication type:

Article

Vanillin as an antimicrobial for producing shelf-stable strawberry puree.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 608, doi. 10.1111/j.1365-2621.1997.tb04442.x

By:

Cerrutti, Patricia;
Alzamora, Stella M.

Publication type:

Article

Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 605, doi. 10.1111/j.1365-2621.1997.tb04441.x

By:

Li, Yanbin;
Slavik, Michael F.

Publication type:

Article

Microbiological, sensory and chemical characteristics of vacuum-packed ground beef patties...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 591, doi. 10.1111/j.1365-2621.1997.tb04438.x

By:

Maca, J.V.;
Miller, R.K.

Publication type:

Article

Exopolysaccharide production from lactic acid bacteria isolated from fermented foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 597, doi. 10.1111/j.1365-2621.1997.tb04439.x

By:

Ludbrook, K.A.;
Russell, C.M.

Publication type:

Article

Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 586, doi. 10.1111/j.1365-2621.1997.tb04437.x

By:

Maca, J.V.;
Miller, R.K.

Publication type:

Article

Kinetic parameter estimation in conduction heating foods subjected to dynamic thermal treatments.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 529, doi. 10.1111/j.1365-2621.1997.tb04423.x

By:

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

Publication type:

Article

Simple, sensitive assay for microbial aminopeptidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 583, doi. 10.1111/j.1365-2621.1997.tb04436.x

By:

Sanz, Yolanda;
Toldra, Fidel

Publication type:

Article

Accumulation of some flavor compounds in full-and reduced-fat cheddar cheese under different...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 468, doi. 10.1111/j.1365-2621.1997.tb04408.x

By:

Chin, H.W.;
Rosenberg, M.

Publication type:

Article

Spray drying, freeze drying, or freezing of three different lactic acid bacteria species.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 576, doi. 10.1111/j.1365-2621.1997.tb04434.x

By:

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

Publication type:

Article

Color of minimally processed potatoes as affected by modified atmosphere packaging and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 572, doi. 10.1111/j.1365-2621.1997.tb04433.x

By:

Gunes, Gurbuz;
Lee, Chang Y.

Publication type:

Article

Low-temperature blanch improves textural quality of French-fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 568, doi. 10.1111/j.1365-2621.1997.tb04432.x

By:

Aguilar, C.N.;
Anzaldua-Morales, A.

Publication type:

Article

Particle size distribution in tomato concentrate and effects on rheological properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 565, doi. 10.1111/j.1365-2621.1997.tb04431.x

By:

Ouden, F.W.C. Den;
Van Vliet, T.

Publication type:

Article

Linear programming in blending various components of surimi seafood.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 561, doi. 10.1111/j.1365-2621.1997.tb04430.x

By:

Yoon, Won B.;
Park, Jae W.

Publication type:

Article

Surimi-starch interactions based on mixture design and regression models.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 555, doi. 10.1111/j.1365-2621.1997.tb04429.x

By:

Yoon, Won B.;
Park, Jae W.

Publication type:

Article

Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 551, doi. 10.1111/j.1365-2621.1997.tb04428.x

By:

DeFreitas, Z.;
Sebranek, J.G.

Publication type:

Article

Viscoelasticity of frozen/thawed egg yolk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 548, doi. 10.1111/j.1365-2621.1997.tb04427.x

By:

Telis, V.R.N.;
Kieckbusch, T.G.

Publication type:

Article

Oxidation kinetics of menhaden oil with TBHQ.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 505, doi. 10.1111/j.1365-2621.1997.tb04416.x

By:

Farkas, J.K.;
Floros, J.D.

Publication type:

Article

Carrageenan effects on salt-soluble meat proteins in model systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 539, doi. 10.1111/j.1365-2621.1997.tb04425.x

By:

DeFreitas, Z.;
Sebranek, J.G.

Publication type:

Article

Formulation and processing of a heat stable calcium-fortified soy milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 535, doi. 10.1111/j.1365-2621.1997.tb04424.x

By:

Yazici, F.;
Alvarez, V.B.

Publication type:

Article

Glass transition of tuna flesh at low temperature and effects of salt and moisture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 496, doi. 10.1111/j.1365-2621.1997.tb04414.x

By:

Inoue, C.;
Ishikawa, M.

Publication type:

Article

Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 524, doi. 10.1111/j.1365-2621.1997.tb04421.x

By:

Weaver, C.M.;
Heaney, R.P.

Publication type:

Article

Hydration kinetics of red kidney beans (Phaseolus vulgaris L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 520, doi. 10.1111/j.1365-2621.1997.tb04420.x

By:

Abu-Ghannam, Nissreen;
McKenna, Brian

Publication type:

Article

Biochemical and physiochemical properties of actomyosin from frozen pre- and post-spawned hake.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 491, doi. 10.1111/j.1365-2621.1997.tb04413.x

By:

Montecchia, C.L.;
Roura, S.I.

Publication type:

Article

Corn alkaline cooking properties related to grain characteristics and viscosity (RVA).

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 516, doi. 10.1111/j.1365-2621.1997.tb04419.x

By:

Almeida-Dominguez, H.D.;
Suhendro, E.L.

Publication type:

Article

Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 511, doi. 10.1111/j.1365-2621.1997.tb04418.x

By:

Alonso, Jesus;
Canet, Wenceslao

Publication type:

Article

Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 508

By:

Yemenicioglu, Ahmet;
Ozkan, Mehmet

Publication type:

Article

Fermentation and properties of calcium-fortified soy milk yogurt.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 457, doi. 10.1111/j.1365-2621.1997.tb04406.x

By:

Yazici, F.;
Alvarez, V.B.

Publication type:

Article

Production of restructured meat using microbial transglutaminase without salt or cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 488, doi. 10.1111/j.1365-2621.1997.tb04412.x

By:

Kuraishi, Chiya;
Sakamoto, Jiro

Publication type:

Article

Composition, solubility and emulsifying properties of granules and plasma of egg yolk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 484, doi. 10.1111/j.1365-2621.1997.tb04411.x

By:

Anton, M.;
Gandemer, G.

Publication type:

Article

Physiochemical properties of whey protein-stabilized emulsions as affected by heating and ionic...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 462, doi. 10.1111/j.1365-2621.1997.tb04407.x

By:

Demetriades, K.;
Coupland, J.N.

Publication type:

Article

Sugar diffusivity in agar gel/milk bilayer systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 454, doi. 10.1111/j.1365-2621.1997.tb04405.x

By:

Warin, Francoise;
Gekas, Vassilis

Publication type:

Article

Whey changes during processing determined by near infrared spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 475, doi. 10.1111/j.1365-2621.1997.tb04409.x

By:

Pouliot, Michel;
Paquin, Paul

Publication type:

Article

Functional and immunological properties of casein hydrolysate produced from a two-stage membrane...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 480, doi. 10.1111/j.1365-2621.1997.tb04410.x

By:

Lin, Shih-Bin;
Chiang, Wen-Dee

Publication type:

Article

Skeletal muscle connectin primary structures as related to animal species and muscle type.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 451, doi. 10.1111/j.1365-2621.1997.tb04404.x

By:

Tanabe, R.;
Muroya, S.

Publication type:

Article

Sensitivity analysis for hygrostress crack formation in cyclindrical food during drying.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 447, doi. 10.1111/j.1365-2621.1997.tb04403.x

By:

Liu, Hong;
Zhou, Liuming

Publication type:

Article

Rigor mortis assessment of Atlantic salmon (salmo salar) and effects of stress.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 439, doi. 10.1111/j.1365-2621.1997.tb04402.x

By:

Berg, T.;
Erikson, U.

Publication type:

Article