Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 4

Results: 57

Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 898, doi. 10.1111/j.1365-2621.1997.tb15482.x

By:

Sigholt, T.;
Erikson, U.

Publication type:

Article

Sensory and chemical changes in spice-salted herring as affected by handling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 894, doi. 10.1111/j.1365-2621.1997.tb15481.x

By:

Gudmundsdottir, Gudny;
Stefansson, Gudmundur

Publication type:

Article

Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 889, doi. 10.1111/j.1365-2621.1997.tb15480.x

By:

Prinyawiwatkul, W.;
McWatters, K.H.

Publication type:

Article

Sensory descriptive profile relationships to shear values of deboned poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 885, doi. 10.1111/j.1365-2621.1997.tb15479.x

By:

Lyon, B.G.;
Lyon, C.E.

Publication type:

Article

Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 878, doi. 10.1111/j.1365-2621.1997.tb15478.x

By:

Reddy, N.R.;
Roman, M.G.

Publication type:

Article

Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 875, doi. 10.1111/j.1365-2621.1997.tb15477.x

By:

Kotrola, John S.;
Conner, Donald E.

Publication type:

Article

Reduction of salmonella contamination on chicken egg shells by a peroxidase-catalyzed sanitizer.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 873, doi. 10.1111/j.1365-2621.1997.tb15476.x

By:

Kuo, F.-L.;
Kwon, Y.M.

Publication type:

Article

Polyamines affect activity of aminopeptidases from Lactobacillus sake.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 870, doi. 10.1111/j.1365-2621.1997.tb15475.x

By:

Sanz, Yolanda;
Toldra, Fidel

Publication type:

Article

Growth inhibition of Listeria monocytogenes by sodium polyphosphate as affected by polyvalent...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 867, doi. 10.1111/j.1365-2621.1997.tb15474.x

By:

Zaika, Laura L.;
Scullen, O. Joseph

Publication type:

Article

Growth of staphylococcus aureus as related to 17O NMR water mobility and water activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 861, doi. 10.1111/j.1365-2621.1997.tb15473.x

By:

Lavoie, J.P.;
Labbe, R.G.

Publication type:

Article

Low-energy electron effects on the sterility and viscosity of grains.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 858, doi. 10.1111/j.1365-2621.1997.tb15472.x

By:

Hayashi, Toru;
Takahashi, Yoko

Publication type:

Article

High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 855, doi. 10.1111/j.1365-2621.1997.tb15471.x

By:

Palou, E.;
Lopez-Malo, A.

Publication type:

Article

Enzymatic production of ribonucleotides from autolysates of kluyveromyces marxianus grown on whey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 851, doi. 10.1111/j.1365-2621.1997.tb15470.x

By:

Belem, M.A.F.;
Gibbs, B.F.

Publication type:

Article

Optimization of yogurt production using demineralized whey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 846, doi. 10.1111/j.1365-2621.1997.tb15469.x

By:

Penna, Ana Lucia B.;
Baruffaldi, Renato

Publication type:

Article

High pressure treatment of milk and effects on microbiological and sensory quality of cheddar...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 843, doi. 10.1111/j.1365-2621.1997.tb15468.x

By:

Drake, M.A.;
Harrison, S.L.

Publication type:

Article

Textural and microstructural changes in frozen stored sardine mince gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 838, doi. 10.1111/j.1365-2621.1997.tb15467.x

By:

Montero, P.;
De Castro, M.A. Marti

Publication type:

Article

Process optimization for soft tofu.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 833, doi. 10.1111/j.1365-2621.1997.tb15466.x

By:

Shih, M.C.;
Hou, H.J.

Publication type:

Article

Structural and textural changes in kinu-tofu due to high-pressure-freezing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 828, doi. 10.1111/j.1365-2621.1997.tb15465.x

By:

Fuchigami, Michiko;
Teramoto, Al

Publication type:

Article

Yield and textural properties of soft tofu as affected by coagulation method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 824, doi. 10.1111/j.1365-2621.1997.tb15464.x

By:

Hou, H.J.;
Chang, K.C.

Publication type:

Article

Modified soy proteins with improved foaming and water hydration properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 821, doi. 10.1111/j.1365-2621.1997.tb15463.x

By:

Were, L.;
Hettiarachchy, N.S.

Publication type:

Article

Extrudates of starch-xanthan gum mixtures as affected by chemical agents and irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 816, doi. 10.1111/j.1365-2621.1997.tb15462.x

By:

Hanna, Milford A.;
Chinnaswamy, Rangan

Publication type:

Article

Rheological properties including tensile fracture stress of semolina extrudates influenced by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 813, doi. 10.1111/j.1365-2621.1997.tb15461.x

By:

Liu, H.;
Qi, J.

Publication type:

Article

Histological changes in high-pressure-frozen carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 809, doi. 10.1111/j.1365-2621.1997.tb15460.x

By:

Fuchigami, Michiko;
Miyazaki, Koichi

Publication type:

Article

High-pressure-freezing effects on textural quality of carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 804, doi. 10.1111/j.1365-2621.1997.tb15459.x

By:

Fuchigami, Michiko;
Kato, Noriko

Publication type:

Article

Structural changes related to texture of pre-peeled potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 797, doi. 10.1111/j.1365-2621.1997.tb15458.x

By:

Sapers, Gerald M.;
Cooke, Peter H.

Publication type:

Article

Color and firmness classification of fresh market tomatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 793, doi. 10.1111/j.1365-2621.1997.tb15457.x

By:

Edan, Yael;
Pasternak, H.

Publication type:

Article

Reduction of fluid loss from grapefruit segments with was microemulsion coatings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 789, doi. 10.1111/j.1365-2621.1997.tb15456.x

By:

Baker, Robert A.;
Hagenmaier, Robert D.

Publication type:

Article

Fat bloom and chocolate structure studied by mercury porosimetry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 781, doi. 10.1111/j.1365-2621.1997.tb15455.x

By:

Loisel, C.;
Lecq, G.

Publication type:

Article

Tempering of chocolate in a scraped surface heat exchanger.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 773, doi. 10.1111/j.1365-2621.1997.tb15454.x

By:

Loisel, C.;
Keller, G.

Publication type:

Article

Thin film rheology and tribology of chocolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 767, doi. 10.1111/j.1365-2621.1997.tb15453.x

By:

Luengo, Gustavo;
Tsuchiya, Masaru

Publication type:

Article

Pecan oil recovery and composition as affected by temperature, pressure, and supercritical CO2...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 762, doi. 10.1111/j.1365-2621.1997.tb15452.x

By:

Alexander, W.S.;
Brusewitz, G.H.

Publication type:

Article

Microstructure of yolk from fresh eggs by improved method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 757, doi. 10.1111/j.1365-2621.1997.tb15451.x

By:

Mineki, Machiko;
Kobayashi, Masahiko

Publication type:

Article

Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 753, doi. 10.1111/j.1365-2621.1997.tb15450.x

By:

Chen, H.;
Marks, B.P.

Publication type:

Article

Rheology of full-fat and low-fat cheddar cheeses as related to type of fat mimetic.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 748, doi. 10.1111/j.1365-2621.1997.tb15449.x

By:

Ma, L.;
Drake, M.A.

Publication type:

Article

Preparation of casein films by a modified wet spinning process.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 744, doi. 10.1111/j.1365-2621.1997.tb15448.x

By:

Frinault, A.;
Gallant, D.J.

Publication type:

Article

Trypsin treatment of improve freeze texturization of minced bream.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 737, doi. 10.1111/j.1365-2621.1997.tb15447.x

By:

Kolakowski, Edward;
Wianecki, Marek

Publication type:

Article

Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 735, doi. 10.1111/j.1365-2621.1997.tb15446.x

By:

Wold, Jens Petter;
Isaksson, Tomas

Publication type:

Article

Physiochemical changes in pacific whiting muscle proteins during iced storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 729, doi. 10.1111/j.1365-2621.1997.tb15445.x

By:

Benjakul, Soottawat;
Seymour, Thomas A.

Publication type:

Article

Degradation of kinetics of myosin heavy chain of pacific whiting surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 724

By:

Jirawat Yongsawatdigul;
Park, Jae W.

Publication type:

Article

Structural changes in cod myosin after modification with formaldehyde or frozen storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 717, doi. 10.1111/j.1365-2621.1997.tb15443.x

By:

Careche, M.;
Li-Chan, E.C.Y.

Publication type:

Article

Covalent bonding in pressure-induced fish protein gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 713, doi. 10.1111/j.1365-2621.1997.tb15442.x

By:

Gilleland, G.M.;
Lanier, T.C.

Publication type:

Article

Oxymyglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 709, doi. 10.1111/j.1365-2621.1997.tb15441.x

By:

Chan, Wendy K.M.;
Faustman, Cameron

Publication type:

Article

Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 704, doi. 10.1111/j.1365-2621.1997.tb15440.x

By:

Shin, Tai-Sun;
Godber, J. Samuel

Publication type:

Article

Amylose and protein contents of rice cultivars as related to texture of rice-based fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 701, doi. 10.1111/j.1365-2621.1997.tb15439.x

By:

Kadan, Ranjit S.;
Champagne, Elaine T.

Publication type:

Article

Rapid methods for lipoxygenase assay in sweet corn.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 696, doi. 10.1111/j.1365-2621.1997.tb15438.x

By:

Romero, Marissa Villafu;
Barrett, Diane M.

Publication type:

Article

Residual moisture content as related to collapse of freeze-dried sugar matrices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 693, doi. 10.1111/j.1365-2621.1997.tb15437.x

By:

Bonelli, Pablo;
Schebor, Carolina

Publication type:

Article

Gelling properties of gellan solutions containing monovalent and divalent cations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 688, doi. 10.1111/j.1365-2621.1997.tb15436.x

By:

Tang, J.;
Tung, M.A.

Publication type:

Article

HPLC analysis of Cabernet Sauvignon and Noble wine pigment fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 684, doi. 10.1111/j.1365-2621.1997.tb15435.x

By:

Johnston, Tony V.;
Morris, Justin R.

Publication type:

Article

Acid milk gel formation as affected by total solids content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 671, doi. 10.1111/j.1365-2621.1997.tb15432.x

By:

Gastaldi, E.;
Lagaude, A.

Publication type:

Article

Residence time distribution of particles during two-phase non-newtonian flow in conventional as...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 647, doi. 10.1111/j.1365-2621.1997.tb15428.x

By:

Sandeep, K.P.;
Zuritz, C.A.

Publication type:

Article