Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 6

Results: 36

Acceptability and composition of some acidified meat and vegetable stick products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1250, doi. 10.1111/j.1365-2621.1997.tb12255.x

By:

Quinton, R.D.;
Cornforth, D.P.;
Hendricks, D.G.;
Brennand, C.P.;
Su, Y.K.

Publication type:

Article

Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1997.tb12254.x

By:

Berry, B.W.

Publication type:

Article

Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1240, doi. 10.1111/j.1365-2621.1997.tb12253.x

By:

Beggs, Karen L.H.;
Bowers, Jane A.;
Brown, Duane

Publication type:

Article

Non-volatile components effects on quality of `serrano' dry-cured ham as related to processing time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1235, doi. 10.1111/j.1365-2621.1997.tb12252.x

By:

Flores, Monica;
Aristoy, M-Concepcion;
Spanier, Arthur M.;
Toldra, Fidel

Publication type:

Article

Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1997.tb12251.x

By:

Claus, James R.;
Wang, Hengjian;
Marriott, Norman G.

Publication type:

Article

Bioavailability of calcium citrate malate added to microbial phytase-treated, hydorthermally...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1226, doi. 10.1111/j.1365-2621.1997.tb12250.x

By:

Lihono, Makuba A.;
Serfass, Robert E.;
Sell, Jerry L.;
Palo, Pierre E.

Publication type:

Article

Endogenous mycoflora of gable-top carton paperboard used for packaging fruit juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1223, doi. 10.1111/j.1365-2621.1997.tb12249.x

By:

Narciso, J.A.;
Parish, M.E.

Publication type:

Article

Heat stability of bovine milk immunoglogbulins and their ability to bind lactococci as determined...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1218, doi. 10.1111/j.1365-2621.1997.tb12248.x

By:

Ustunol, Z.;
Sypien, C.

Publication type:

Article

Defined starter cultures used for fermentation of salmon fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1214, doi. 10.1111/j.1365-2621.1997.tb12247.x

By:

Morzel, Martine;
Fransen, Nicoline G.;
Arendt, Elke K.

Publication type:

Article

Aminopeptidase activities from lactobacillus sake in models of curing ingredients and processing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1211, doi. 10.1111/j.1365-2621.1997.tb12246.x

By:

Sanz, Yolanda;
Toldra, Fidel

Publication type:

Article

Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1205, doi. 10.1111/j.1365-2621.1997.tb12245.x

By:

Rhee, K.S.;
Krahl, L.M.;
Lucia, L.M.;
Acuff, G.R.

Publication type:

Article

Method and measure microwave-induced toughness of bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1997.tb12244.x

By:

Miller, R.A.;
Hoseney, R.C.

Publication type:

Article

Garlic effects on dough properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1198, doi. 10.1111/j.1365-2621.1997.tb12243.x

By:

Miller, R.A.;
Hoseney, R.C.;
Graf, E.;
Soper, J.

Publication type:

Article

Extraction and functional properties of barley B-glucan as affected by temperature and ph.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1194, doi. 10.1111/j.1365-2621.1997.tb12242.x

By:

Temelli, Feral

Publication type:

Article

Heat curing of whey protein films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1189, doi. 10.1111/j.1365-2621.1997.tb12241.x

By:

Miller, K.S.;
Chiang, M.T.;
Krochta, J.M.

Publication type:

Article

High-pressure-induced gel of sardine (sardine pilchardus) washed mice as affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1183, doi. 10.1111/j.1365-2621.1997.tb12240.x

By:

Perez-Mateos, M.;
Montero, P.

Publication type:

Article

Pork skin connective tissue gel utilization in reduced-fat bologna.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1176, doi. 10.1111/j.1365-2621.1997.tb12239.x

By:

Osburn, W.N.;
Mandigo, R.W.;
Eskridge, K.M.

Publication type:

Article

Color and cloud stabillization in cloudy apple juice by steam heating during crushing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1171, doi. 10.1111/j.1365-2621.1997.tb12238.x

By:

Genovese, D.B.;
Elustondo, M.P.;
Lozano, J.E.

Publication type:

Article

Low frequency ultrasonics for texture measurements in cooked carrots (Daucus carota L.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1167

By:

Nielson, M.;
Martens, H.J.

Publication type:

Article

Standardized faliure compression test of protein gels from a collabrative study.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1163, doi. 10.1111/j.1365-2621.1997.tb12236.x

By:

Lee, C.M.;
Filipi, I.;
Xiong, Y.;
Smith, D.;
Regenstein, J.;
Damodaran, S.;
Ma, C.-Y.;
Haque, Z.U.

Publication type:

Article

Comparison of spray-drying, drum-drying and freeze-drying for *-carotene encapsulation...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1158, doi. 10.1111/j.1365-2621.1997.tb12235.x

By:

Desobry, Stephane A.;
Netto, Flavia M.;
Labuza, Theodore P.

Publication type:

Article

Mathematical modeling of the convective drying of fruits and vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1154, doi. 10.1111/j.1365-2621.1997.tb12234.x

By:

Ghiaus, A.G.;
Maragaris, D.P.;
Papanikas, D.G.

Publication type:

Article

Gas concentrations in modified atmosphere bulk vegetable packages as affected by package...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1150, doi. 10.1111/j.1365-2621.1997.tb12233.x

By:

Ngadi, Michael;
Rulibikiye, Anastase;
Edmond, Jean-Pierre;
Vigneault, Clement

Publication type:

Article

Recrystallization in sugar/stabilizer solutions as affected by molecular structure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1145, doi. 10.1111/j.1365-2621.1997.tb12232.x

By:

Sutton, Robin L.;
Cooke, David;
Russell, Alison

Publication type:

Article

Peptic enzyme treatment effects on quality of white grape musts and wines.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1142, doi. 10.1111/j.1365-2621.1997.tb12231.x

By:

Lao, Conxita;
Lopez-Tamames, Elvira;
Lamuela-Raventos, Rosa M.;
Buxaderas, Susana;
De La Torre-Boronat, M. Del Carmen

Publication type:

Article

Bacterial and autolytic changes in water retention and adenosine nucleotides of cod mince.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1139, doi. 10.1111/j.1365-2621.1997.tb12230.x

By:

Muyonga, J.H.

Publication type:

Article

Catalytic mechanism of lipid oxidation following high pressure treatment in pork...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1135, doi. 10.1111/j.1365-2621.1997.tb12229.x

By:

Cheah, P.B.;
Ledward, D.A.

Publication type:

Article

Thermal gelation in relation to binding of bovine serum albumin--polysaccharide systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1129, doi. 10.1111/j.1365-2621.1997.tb12228.x

By:

Cai, R.;
Arntfield, S.D.

Publication type:

Article

Viscoelastic properties of xanthan gels interacting with cations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1124, doi. 10.1111/j.1365-2621.1997.tb12227.x

By:

Ma, L.;
Barbosa-Canovas, G.V.

Publication type:

Article

Chemical charateristics and storage stability of pickled garlic prepared using...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1120, doi. 10.1111/j.1365-2621.1997.tb12226.x

By:

Rejano, L.;
Sanchez, A.H.;
de Castro, A.;
Montano, A.

Publication type:

Article

Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1116, doi. 10.1111/j.1365-2621.1997.tb12225.x

By:

Olle, D.;
Baron, A.;
Lozano, Y.F.;
Sznaper, C.;
Baumes, R.;
Bayonove, C.;
Brillouet, J.M.

Publication type:

Article

Solubility and emulsifying properties of soy protein isolates modified by pancreatin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1110, doi. 10.1111/j.1365-2621.1997.tb12224.x

By:

QI, M.;
Hettiarachchy, N.S.;
Kalapathy, U.

Publication type:

Article

Rheological method for kinetics of drainage and disproportionation of soy protein foams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1105, doi. 10.1111/j.1365-2621.1997.tb12223.x

By:

Carp, D.J.;
Wagner, J.;
Bartholomai, G.B.;
Pilosof, A.M.R.

Publication type:

Article

Xanthan gum effects on solubility and emulsification properties of soy protein isolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1101, doi. 10.1111/j.1365-2621.1997.tb12222.x

By:

Xie, Y.R.;
Hettiarchchy, N.S.

Publication type:

Article

Retention of phytochemicals in fresh and processed broccoli.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1098, doi. 10.1111/j.1365-2621.1997.tb12221.x

By:

Howard, Lenora A.;
Jeffery, Elizabeth H.;
Wallig, Matthew A.;
Klein, Barbara P.

Publication type:

Article

Oxymyoglobin and lipid oxidation in phosphatidylcholine liposomes retarded by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1095, doi. 10.1111/j.1365-2621.1997.tb12220.x

By:

Yin, Mei-Chin;
Cheng, Wen-Shen

Publication type:

Article