Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 3

Results: 41

Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red-Fleshed Potato Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 445, doi. 10.1111/j.1365-2621.1999.tb15060.x

By:

Rodriguez-Saona, L.E.;
Wroistad, R.E.

Publication type:

Article

Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 560, doi. 10.1111/j.1365-2621.1999.tb15085.x

By:

Allison, A.A.;
Chambers, E.

Publication type:

Article

Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 555, doi. 10.1111/j.1365-2621.1999.tb15084.x

By:

Schaller-Povolny, L.A.;
Smith, D.E.

Publication type:

Article

Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 550, doi. 10.1111/j.1365-2621.1999.tb15083.x

By:

Xiong, Y.L.;
Noel, D.C.

Publication type:

Article

Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 547, doi. 10.1111/j.1365-2621.1999.tb15082.x

By:

Jabbar, H.;
Joishy, K.N.

Publication type:

Article

Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 519

By:

Delanquis, P.J.;
Ward, S.M.

Publication type:

Article

Properties of Cysteine-Added Soy Protein-Wheat Gluten Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 514, doi. 10.1111/j.1365-2621.1999.tb15074.x

By:

Were, L.;
Hettiarachchy, N.S.

Publication type:

Article

Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 543, doi. 10.1111/j.1365-2621.1999.tb15081.x

By:

Leuschner, R.G.K.;
O'Callaghan, M.J.A.

Publication type:

Article

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 533, doi. 10.1111/j.1365-2621.1999.tb15078.x

By:

Zook, C.D.;
Parish, M.E.

Publication type:

Article

Production and Evaluation of Yogurt with Concentrated Grape Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 530, doi. 10.1111/j.1365-2621.1999.tb15077.x

By:

Ozturk, B.A.;
Oner, M.D.

Publication type:

Article

Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 525, doi. 10.1111/j.1365-2621.1999.tb15076.x

By:

Seker, S.;
Beyenal, H.

Publication type:

Article

Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 540, doi. 10.1111/j.1365-2621.1999.tb15080.x

By:

Dogbevi, M.K.;
Vachon, C.

Publication type:

Article

Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 536, doi. 10.1111/j.1365-2621.1999.tb15079.x

By:

Izumi, H.

Publication type:

Article

Extrusion Texturization of Air-Classified Pea Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 509, doi. 10.1111/j.1365-2621.1999.tb15073.x

By:

Wang, N.;
Bhirud, P.R.

Publication type:

Article

Pressure-Temperature Degradation of Green Color in Broccoli Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 504, doi. 10.1111/j.1365-2621.1999.tb15072.x

By:

Weemaes, C.;
Ooms, V.

Publication type:

Article

Chlorophyll Flourescence as an Indicator of Physiological Changes in Cold-Stored Broccoli After...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 501

By:

DeEll, J.R.;
Toivonen, P.M.A.

Publication type:

Article

Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 498, doi. 10.1111/j.1365-2621.1999.tb15070.x

By:

Barry-Ryan, C.;
O'Beirne, D.

Publication type:

Article

Firmness and Cell Wall Characteristics of Pasteurized Jalapeno Pepper Rings Affected by Calcium...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 494, doi. 10.1111/j.1365-2621.1999.tb15069.x

By:

Gu, Y.S.;
Howard, L.R.

Publication type:

Article

Heat Transfer Model Performance in Simulation of Process Deviations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 488, doi. 10.1111/j.1365-2621.1999.tb15068.x

By:

Teixeira, A. A.;
Balanan, M. O.

Publication type:

Article

Screw Configuration Effects on Macroscopic Characteristics of Extrudates Produced by Twin-screw...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 479, doi. 10.1111/j.1365-2621.1999.tb15067.x

By:

Choudhury, G.S.;
Gautam, A.

Publication type:

Article

Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 473, doi. 10.1111/j.1365-2621.1999.tb15066.x

By:

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

Publication type:

Article

Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 469, doi. 10.1111/j.1365-2621.1999.tb15065.x

By:

Yang, Z.;
Li, Y.

Publication type:

Article

Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 465, doi. 10.1111/j.1365-2621.1999.tb15064.x

By:

Farouk, M. M.;
Swan, J. E.

Publication type:

Article

Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 462, doi. 10.1111/j.1365-2621.1999.tb15063.x

By:

Yuan, X.;
Marchello, M.J.

Publication type:

Article

Hydroxl Scavenging Activity of Glucose, Fructose, and Ribose-Lysine Model Maillard Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 457, doi. 10.1111/j.1365-2621.1999.tb15062.x

By:

Wijewickreme, A.N.;
Krejpcio, Z.

Publication type:

Article

Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 451, doi. 10.1111/j.1365-2621.1999.tb15061.x

By:

Rodriguez-Saona, L.E.;
Giusti, M.M.

Publication type:

Article

Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 441, doi. 10.1111/j.1365-2621.1999.tb15059.x

By:

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

Publication type:

Article

Postharvest CO...and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 433, doi. 10.1111/j.1365-2621.1999.tb15058.x

By:

Agar, I.T.;
Massantini, R.

Publication type:

Article

Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 429, doi. 10.1111/j.1365-2621.1999.tb15057.x

By:

Gorny, J. R.;
Hess-Pierce, B.

Publication type:

Article

Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 423, doi. 10.1111/j.1365-2621.1999.tb15056.x

By:

Ando, M.;
Nishiyabu, A.

Publication type:

Article

Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 418, doi. 10.1111/j.1365-2621.1999.tb15055.x

By:

Auh, J.H.;
Lee, H.G.

Publication type:

Article

Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 414, doi. 10.1111/j.1365-2621.1999.tb15054.x

By:

Gao, J.C.;
Pigott, G.M.

Publication type:

Article

Salmon and Trout Analysis by PCR-RFLP for Identity Authentication.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 410, doi. 10.1111/j.1365-2621.1999.tb15053.x

By:

Carrera, E.;
Garcia, T.

Publication type:

Article

Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 405, doi. 10.1111/j.1365-2621.1999.tb15052.x

By:

Moreau, D. L.;
Rosenberg, M.

Publication type:

Article

Deamidation Kinetics of Casein Precipitated by Carbon Dioxide Compared with Commercial Caseinates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 400, doi. 10.1111/j.1365-2621.1999.tb15051.x

By:

Santos, C.V.;
Tomasula, P.M.

Publication type:

Article

Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 396, doi. 10.1111/j.1365-2621.1999.tb15050.x

By:

Tedford, L.-A.;
Kelly, S.M.

Publication type:

Article

Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 393, doi. 10.1111/j.1365-2621.1999.tb15049.x

By:

Dzwolak, W.;
Ziajka, S.

Publication type:

Article

Volatilities of Short-Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 390, doi. 10.1111/j.1365-2621.1999.tb15048.x

By:

Chen, L.;
Boyle-Roden, E.

Publication type:

Article

Reduction of Warmed-Over Flavor Volatiles from Freeze-Dried Lean Beef by Supercritical CO...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 387, doi. 10.1111/j.1365-2621.1999.tb15047.x

By:

Thongwong, A.;
Fernando, L.N.

Publication type:

Article

Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 384, doi. 10.1111/j.1365-2621.1999.tb15046.x

By:

Sekikawa, M.;
Seno, K.

Publication type:

Article

Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 377, doi. 10.1111/j.1365-2621.1999.tb15045.x

By:

Wold, J.P.;
Lundby, F.

Publication type:

Article