Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 6

Results: 35

Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1067, doi. 10.1111/j.1365-2621.1998.tb15856.x

By:

Anzaldua-morales, A.;
Brusewitz, G. H.

Publication type:

Article

Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1028, doi. 10.1111/j.1365-2621.1998.tb15847.x

By:

Wu, H.;
Kolbe, E.

Publication type:

Article

Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1084, doi. 10.1111/j.1365-2621.1998.tb15860.x

By:

Torres-Penaranda, A. V.;
Reitmeier, C. A.

Publication type:

Article

Stability of Shredded Mozzarella Cheese Under Modified Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1075, doi. 10.1111/j.1365-2621.1998.tb15858.x

By:

Eliot, S. C.;
Vuillemard, J.-C.

Publication type:

Article

Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5...C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1070, doi. 10.1111/j.1365-2621.1998.tb15857.x

By:

Villegas, E.;
Gilliland, S. E.

Publication type:

Article

Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1088, doi. 10.1111/j.1365-2621.1998.tb15861.x

By:

Murano, P. S.;
Johnson, J. M.

Publication type:

Article

Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1081, doi. 10.1111/j.1365-2621.1998.tb15859.x

By:

Leira, F. J.;
Vieites, J. M.

Publication type:

Article

Color Characteristics of Irradiated Vacuum-Packaged Pork, Beef, and Turkey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1001, doi. 10.1111/j.1365-2621.1998.tb15842.x

By:

Nanke, K. E.;
Sebranek, J. G.

Publication type:

Article

Thermal Stabilities of Peroxidases from Fresh Pinto Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 987, doi. 10.1111/j.1365-2621.1998.tb15839.x

By:

Yemenicioglu, Ahmet;
Ozkan, Mehmet

Publication type:

Article

Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1024, doi. 10.1111/j.1365-2621.1998.tb15846.x

By:

Chick, J.;
Ustonul, Z.

Publication type:

Article

Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1033, doi. 10.1111/j.1365-2621.1998.tb15848.x

By:

Nunes, M. C. N.;
Brecht, J. K.

Publication type:

Article

True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1062, doi. 10.1111/j.1365-2621.1998.tb15855.x

By:

Goedeken, D. L.;
Shah, K. K.

Publication type:

Article

Extrusion of Soybean and Wheat Flour as Affected by Moisture Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1058, doi. 10.1111/j.1365-2621.1998.tb15854.x

By:

Zasypkin, D. V.;
Lee, Tung-Ching

Publication type:

Article

Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1054, doi. 10.1111/j.1365-2621.1998.tb15853.x

By:

Fuchigami, Michiko;
Teramoto, Ai

Publication type:

Article

Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1049, doi. 10.1111/j.1365-2621.1998.tb15852.x

By:

Caner, C.;
Vergano, P. J.

Publication type:

Article

Heating Rates of Peach Juice in an Agitated Jacketed Vessel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1045, doi. 10.1111/j.1365-2621.1998.tb15851.x

By:

Ibarz, A.;
Ramos, A. M.

Publication type:

Article

Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1042, doi. 10.1111/j.1365-2621.1998.tb15850.x

By:

Raso, Javier;
Calderon, Maria Luisa

Publication type:

Article

Quality of Strawberries Automatically Packed in Different Plastic Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1037, doi. 10.1111/j.1365-2621.1998.tb15849.x

By:

Garcia, J. M.;
Medina, R. J.

Publication type:

Article

Separation of Egg White Lysozyme by Anionic Polysaccharides.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 962, doi. 10.1111/j.1365-2621.1998.tb15833.x

By:

Yang, Ching-Chuan;
Chen, Chao-g

Publication type:

Article

Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1007, doi. 10.1111/j.1365-2621.1998.tb15843.x

By:

Motzer, E. A.;
Carpenter, J. A.

Publication type:

Article

Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1018, doi. 10.1111/j.1365-2621.1998.tb15845.x

By:

Drake, M. A.;
Chen, X. Q.

Publication type:

Article

Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1012, doi. 10.1111/j.1365-2621.1998.tb15844.x

By:

Imm, J. Y.;
Regenstein, J. M.

Publication type:

Article

Salt-Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 983, doi. 10.1111/j.1365-2621.1998.tb15838.x

By:

Bircan, C.;
Barringer, S. A.

Publication type:

Article

Measurement of Gelpoint Temperature and Modulus of Pectin Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 979, doi. 10.1111/j.1365-2621.1998.tb15837.x

By:

Arenaz, M. F.;
Lozano, J. E.

Publication type:

Article

Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 997, doi. 10.1111/j.1365-2621.1998.tb15841.x

By:

Donnelly, J. L.;
Decker, E. A.

Publication type:

Article

Laboratory Reaction Cell to Model Maillard Color Development in a Starch-Glucose-Lysine System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 991, doi. 10.1111/j.1365-2621.1998.tb15840.x

By:

Bates, L.;
Ames, J. M.

Publication type:

Article

Enzymatic Maceration: Effects on Volatile Components of Mango Pulp.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 975, doi. 10.1111/j.1365-2621.1998.tb15836.x

By:

Sakho, M.;
Chassagne, D.

Publication type:

Article

Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder,...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 966, doi. 10.1111/j.1365-2621.1998.tb15834.x

By:

Suvanich, V.;
Ghaedian, R.

Publication type:

Article

Prediction of Food Emulsion Color Using Light Scattering Theory.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 935, doi. 10.1111/j.1365-2621.1998.tb15827.x

By:

McClements, D. J.;
Chantrapornchai, W.

Publication type:

Article

Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 969, doi. 10.1111/j.1365-2621.1998.tb15835.x

By:

Lee, Nahmgull;
Park, Jae W.

Publication type:

Article

Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 958, doi. 10.1111/j.1365-2621.1998.tb15832.x

By:

Pares, D.;
Saguer, E.

Publication type:

Article

Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat-Sterilized Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 955, doi. 10.1111/j.1365-2621.1998.tb15831.x

By:

Guntensperger, B.;
Hammerli-Meier, D. E.

Publication type:

Article

Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium,...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 951, doi. 10.1111/j.1365-2621.1998.tb15830.x

By:

Nayak, R.;
Kenney, P. B.

Publication type:

Article

Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 945, doi. 10.1111/j.1365-2621.1998.tb15829.x

By:

Nayak, R.;
Kenney, P. B.

Publication type:

Article

Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 940, doi. 10.1111/j.1365-2621.1998.tb15828.x

By:

Zimoch, J.;
Findlay, C. J.

Publication type:

Article