Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 2

Results: 33

Maturity effects on sensory and storage quality of roasted virginia-type peanuts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 366, doi. 10.1111/j.1365-2621.1998.tb15744.x

By:

McNeill, Kay L.;
Sanders, Timothy H.

Publication type:

Article

Energy value of a fat high in stearic acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 363, doi. 10.1111/j.1365-2621.1998.tb15743.x

By:

Ranhotra, G.S.;
Gelroth, J.A.;
Leinen, S.D.

Publication type:

Article

Challenge studies with selected pathogenic bacteria on freshly peeled Hamlin orange.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 359, doi. 10.1111/j.1365-2621.1998.tb15742.x

By:

Pao, Steven;
Brown, G. Eldon;
Schneider, Keith R.

Publication type:

Article

Factors influencing the microbial quality of cold-smoked salmon strips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 356, doi. 10.1111/j.1365-2621.1998.tb15741.x

By:

Himelbloom, B.H.;
Crapo, C.A.

Publication type:

Article

Nitric oxide complex of iron(II) myoglobin converted from metmyoglobin by Staphylococcus xylosus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 352, doi. 10.1111/j.1365-2621.1998.tb15740.x

By:

Morita, H.;
Sakata, R.;
Nagata, Y.

Publication type:

Article

Sourdough lactic acid bacteria effects on bread firmness and staling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 347, doi. 10.1111/j.1365-2621.1998.tb15739.x

By:

Corsetti, A.;
Gobbetti, M.;
Balestrieri, F.;
Paoletti, F.;
Russi, L.;
Rossi, J.

Publication type:

Article

Browning inhibition in fresh-cut pears.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 342, doi. 10.1111/j.1365-2621.1998.tb15738.x

By:

Sapers, Gerald M.;
Miller, Robert L.

Publication type:

Article

Milling and processing parameters for corn tortillas from extruded instant dry masa flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 338, doi. 10.1111/j.1365-2621.1998.tb15737.x

By:

Arambula, V.G.;
Figueroa, J.D.C.;
Martínez-Bustos, F.;
Ordorica, F.C.A.;
González-Hernández, J.

Publication type:

Article

Functional properties of acetylated chickpea proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 331, doi. 10.1111/j.1365-2621.1998.tb15736.x

By:

Liu, L.H.;
Hung, T.V.

Publication type:

Article

Quality changes in stored raw grated beetroots as affected by temperature and packaging film.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 327

By:

Osornio, M.M. Lopez;
Chaves, A.R.

Publication type:

Article

Particle size of unsweetened azuki paste as related to cultivar and cooking time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 322, doi. 10.1111/j.1365-2621.1998.tb15734.x

By:

Baik, Byung-Kee;
Klamczynska, Beata;
Czuchajowska, Zuzanna

Publication type:

Article

Method for studying surface topography and roughness of onion and garlic skins for coating purposes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 317, doi. 10.1111/j.1365-2621.1998.tb15733.x

By:

Hershko, V.;
Weisman, D.;
Nussinovitch, A.

Publication type:

Article

Kinetics of thermomechanical destruction of thiamin during extrusion cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 312, doi. 10.1111/j.1365-2621.1998.tb15732.x

By:

Ilo, S.;
Berghofer, E.

Publication type:

Article

High hydrostatic pressure effects on rapid thawing of frozen beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 272, doi. 10.1111/j.1365-2621.1998.tb15724.x

By:

Zhao, Yanyun;
Flores, Rolando A.;
Olson, Dennis G.

Publication type:

Article

High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 267, doi. 10.1111/j.1365-2621.1998.tb15723.x

By:

Fernandez, P.;
Cofrades, S.;
Solas, M.T.;
Carballo, J.;
Colmenero, F. Jiménez

Publication type:

Article

Temperature histories at critical points and recommended cooking time for whole turkeys baked in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 262, doi. 10.1111/j.1365-2621.1998.tb15722.x

By:

Chang, H.C.;
Carpenter, J.A.;
Toledo, R.T.

Publication type:

Article

Modeling heat transfer during oven roasting of unstuffed turkeys.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 257, doi. 10.1111/j.1365-2621.1998.tb15721.x

By:

Chang, H.C.;
Carpenter, J.A.;
Toledo, R.T.

Publication type:

Article

Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 253, doi. 10.1111/j.1365-2621.1998.tb15720.x

By:

Cameron, Randall G.;
Baker, Robert A.;
Grohmann, Karel

Publication type:

Article

Properties of films produced by cross-linking whey protiens and 11S globulin using transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 248, doi. 10.1111/j.1365-2621.1998.tb15719.x

By:

Yildirim, M.;
Hettiarachchy, N.S.

Publication type:

Article

Permeability of d-limonene in whey protein films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 244, doi. 10.1111/j.1365-2621.1998.tb15718.x

By:

Miller, K.S.;
Upadhyaya, S.K.;
Krochta, J.M.

Publication type:

Article

Hydrophilic and rheological properties of brewer's yeast protein concentrates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 238, doi. 10.1111/j.1365-2621.1998.tb15717.x

By:

Pacheco, Maria Teresa B.;
Sgarbieri, Valdemiro C.

Publication type:

Article

Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 234, doi. 10.1111/j.1365-2621.1998.tb15716.x

By:

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

Publication type:

Article

Flow properties of chickpea proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 229, doi. 10.1111/j.1365-2621.1998.tb15715.x

By:

Liu, L.H.;
Hung, T.V.

Publication type:

Article

Ultraviolet radiation affects physical and molecular properties of soy protein films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 225, doi. 10.1111/j.1365-2621.1998.tb15714.x

By:

Gennadios, A.;
Rhim, J.W.;
Handa, A.;
Weller, C.L.;
Hanna, M.A.

Publication type:

Article

Anthocyanin pigment composition of red radish cultivars as potential food colorants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 219, doi. 10.1111/j.1365-2621.1998.tb15713.x

By:

Giusti, M. Monica;
Rodriguez-Saona, Luis E.;
Baggett, James R.;
Reed, Gary L.;
Durst, Robert W.;
Wrolstad, Ronald E.

Publication type:

Article

Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 215, doi. 10.1111/j.1365-2621.1998.tb15712.x

By:

Lin, Tein M.;
Park, Jae W.

Publication type:

Article

Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 210, doi. 10.1111/j.1365-2621.1998.tb15711.x

By:

Ben-Gigirey, Begona;
Craven, Cormac;
An, Haejung

Publication type:

Article

Identification of flatfish species using polymerase chain reaction (PCR) amplification and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 206, doi. 10.1111/j.1365-2621.1998.tb15710.x

By:

Cespedes, Ana;
Garcia, Teresa;
Carrera, Esther;
González, Isabel;
Sanz, Bernabé;
KHernández, Pablo E.;
Martín, Rosario

Publication type:

Article

Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 201, doi. 10.1111/j.1365-2621.1998.tb15709.x

By:

Chen, Fur-Chi;
Hsieh, Y-H. Peggy;
Bridgman, Roger C.

Publication type:

Article

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 198, doi. 10.1111/j.1365-2621.1998.tb15708.x

By:

Kanatt, Sweetie R.;
Paul, Pushpa;
D'Souza, S.F.;
Thomas, Paul

Publication type:

Article

Crystallization kinetics of lactose and sucrose based on Isothermal Differential Scanning...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 192, doi. 10.1111/j.1365-2621.1998.tb15707.x

By:

Kedward, C.J.;
Macnaughtan, W.;
Blanshard, J.M.V.;
Mitchell, J.R.

Publication type:

Article

Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 189, doi. 10.1111/j.1365-2621.1998.tb15706.x

By:

Fu, Wen-Rong;
Sue, Yan-Chuan;
Chang, Ke Liang B.

Publication type:

Article

Fat particle structure and stability of food emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 183, doi. 10.1111/j.1365-2621.1998.tb15705.x

By:

Xu, Wen;
Nikolov, Alex;
Wasan, Darsh T.;
Gonsalves, Alex;
Borwankar, Rajendra P.

Publication type:

Article