Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 4

Results: 40

Antiplasticization by Water in Reduced-Moisture Food Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 576, doi. 10.1111/j.1365-2621.1999.tb15088.x

By:

Seow, C.C.;
Cheah, P.B.

Publication type:

Article

Quality of Strawberries Packed with Perforated Polypropylene.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 748, doi. 10.1111/j.1365-2621.1999.tb15124.x

By:

Sanz, C.;
Perez, A.G.

Publication type:

Article

Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 744, doi. 10.1111/j.1365-2621.1999.tb15123.x

By:

Drake, M.A.;
Truong, V.D.

Publication type:

Article

Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 738, doi. 10.1111/j.1365-2621.1999.tb15122.x

By:

Moiseev, I.V.;
Cornforth, D.P.

Publication type:

Article

Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 734, doi. 10.1111/j.1365-2621.1999.tb15121.x

By:

Sapers, G.M.;
Miller, R.L.

Publication type:

Article

Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 728, doi. 10.1111/j.1365-2621.1999.tb15120.x

By:

Hong, S.-I.;
Pyun, Y.-R.

Publication type:

Article

Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 724, doi. 10.1111/j.1365-2621.1999.tb15119.x

By:

Skinner, G.E.;
Solomon, H.M.

Publication type:

Article

Reduction of Microbial Counts at a Commercial Beef Koshering Facility.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 719, doi. 10.1111/j.1365-2621.1999.tb15118.x

By:

Hajmeer, M.N.;
Marsden, J.L.

Publication type:

Article

Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 714, doi. 10.1111/j.1365-2621.1999.tb15117.x

By:

Reilly, S.S.;
Gilliland, S.E.

Publication type:

Article

Measurement of the Thermal Conductivity of Foods at High Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 709, doi. 10.1111/j.1365-2621.1999.tb15116.x

By:

Denys, S.;
Hendrickx, M.E.

Publication type:

Article

High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 704, doi. 10.1111/j.1365-2621.1999.tb15115.x

By:

Ashie, I.N.A.;
Lanier, T.C.

Publication type:

Article

Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 701, doi. 10.1111/j.1365-2621.1999.tb15114.x

By:

Mounsey, J.S.;
O'Riordan, E.D.

Publication type:

Article

Cloud Stabilization of Orange Juice by High Pressure Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 699, doi. 10.1111/j.1365-2621.1999.tb15113.x

By:

Goodner, J.K.;
Braddock, R.J.

Publication type:

Article

Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 695, doi. 10.1111/j.1365-2621.1999.tb15112.x

By:

Perez-Gago, M.B.;
Krochta, J.M.

Publication type:

Article

Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 688, doi. 10.1111/j.1365-2621.1999.tb15111.x

By:

Baik, O.D.;
Grabowski, S.

Publication type:

Article

Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 684, doi. 10.1111/j.1365-2621.1999.tb15110.x

By:

Moizuddin, S.;
Johnson, L.D.

Publication type:

Article

Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 679, doi. 10.1111/j.1365-2621.1999.tb15109.x

By:

Yongsawatdigul, J.;
Park, J. W.

Publication type:

Article

Pasta-Like Product from Pea Flour by Twin-Screw Extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 671, doi. 10.1111/j.1365-2621.1999.tb15108.x

By:

Wang, N.;
Bhirud, P.R.

Publication type:

Article

Compounds Contributing to the `Beany' Odor of Aqueous Solutions of Soy Protein Isolates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 667, doi. 10.1111/j.1365-2621.1999.tb15107.x

By:

Boatright, W.L.;
Lei, Q.

Publication type:

Article

Thermal Pasteurization Effects on Color of Red Grapefruit Juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 663, doi. 10.1111/j.1365-2621.1999.tb15106.x

By:

Lee, H.S.;
Coates, G.A.

Publication type:

Article

Muscle, Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 659, doi. 10.1111/j.1365-2621.1999.tb15105.x

By:

Ando, M.

Publication type:

Article

Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Data Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 653

By:

Iisuka, K.;
Aishima, T.

Publication type:

Article

Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 648, doi. 10.1111/j.1365-2621.1999.tb15103.x

By:

Mao, R.;
Tang, J.

Publication type:

Article

Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 644, doi. 10.1111/j.1365-2621.1999.tb15102.x

By:

Cao, M.-C.;
Hara, K.

Publication type:

Article

Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 641, doi. 10.1111/j.1365-2621.1999.tb15101.x

By:

Jo, C.;
Ahn, D.U.

Publication type:

Article

Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 638, doi. 10.1111/j.1365-2621.1999.tb15100.x

By:

Bermudez-Almada, M.C.;
Perez-Tello, M.G.

Publication type:

Article

Thermal Gel Degradation (Modori) in Sardine Surimi Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 633, doi. 10.1111/j.1365-2621.1999.tb15099.x

By:

Alvarez, C.;
Couso, I.

Publication type:

Article

Optimizing Cholesterol Removal in Cream Using ...-Cyclodextrin and Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 629, doi. 10.1111/j.1365-2621.1999.tb15098.x

By:

Ahn, J.;
Kwak, H.S.

Publication type:

Article

ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 623, doi. 10.1111/j.1365-2621.1999.tb15097.x

By:

Hsu, Y.-C.;
Pestka, J.J.

Publication type:

Article

Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 616, doi. 10.1111/j.1365-2621.1999.tb15096.x

By:

Lim, L.-T.;
Mine, Y.

Publication type:

Article

Supercritical CO... Extraction for Total Fat Analysis of Food Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 612, doi. 10.1111/j.1365-2621.1999.tb15095.x

By:

Dionisi, F.;
Hug, B.

Publication type:

Article

Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 606, doi. 10.1111/j.1365-2621.1999.tb15094.x

By:

O'Driscoll, B.M.;
Rattray, F.P.

Publication type:

Article

Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 601, doi. 10.1111/j.1365-2621.1999.tb15093.x

By:

Vega-Warner, A.V.;
Wang, C.-H.

Publication type:

Article

Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 597, doi. 10.1111/j.1365-2621.1999.tb15092.x

By:

Dawkins, N.L.;
Phelps, O.

Publication type:

Article

Sugars and Free Amino Acids in Stored Russett Burbank Potatoes Treated with CIPC and Alternative...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 592, doi. 10.1111/j.1365-2621.1999.tb15091.x

By:

Yang, J.;
Powers, J.R.

Publication type:

Article

Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 587, doi. 10.1111/j.1365-2621.1999.tb15090.x

By:

McElhinney, J.;
Downey, G.

Publication type:

Article

Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 582, doi. 10.1111/j.1365-2621.1999.tb15089.x

By:

Seguchi, M.;
Ishihara, C.

Publication type:

Article

Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. Coli Strains in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 571, doi. 10.1111/j.1365-2621.1999.tb15087.x

By:

Yokoigawa, K.;
Inoue, K.

Publication type:

Article

New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 565, doi. 10.1111/j.1365-2621.1999.tb15086.x

By:

Kyereme, M.;
Swartzel, K.R.

Publication type:

Article

JFS in Y2K.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. IV

By:

Fennema, Owen

Publication type:

Article