Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 5

Results: 40

Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 937, doi. 10.1111/j.1365-2621.1999.tb15944.x

By:

Gelinas, P.;
Roy, G.

Publication type:

Article

...-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 929, doi. 10.1111/j.1365-2621.1999.tb15943.x

By:

Howard, L.A.;
Wong, A.D.

Publication type:

Article

In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 925, doi. 10.1111/j.1365-2621.1999.tb15942.x

By:

Glahn, R.P.;
Lee, O.A.

Publication type:

Article

Fumonisin B... Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 921, doi. 10.1111/j.1365-2621.1999.tb15941.x

By:

Marin, S.;
Magan, N.

Publication type:

Article

Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 918, doi. 10.1111/j.1365-2621.1999.tb15940.x

By:

Chiou, R.Y.-Y.

Publication type:

Article

Growth and Production of Enterotoxin A by Staphylococcus aureus on `Home-style' French Fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 913, doi. 10.1111/j.1365-2621.1999.tb15939.x

By:

Doan, C.H.;
Davidson, P.M.

Publication type:

Article

Growth of Bacillus cereus on Oil-blanched Potato Strips for `Home-style' French Fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 909, doi. 10.1111/j.1365-2621.1999.tb15938.x

By:

Doan, C.H.;
Davidson, P.M.

Publication type:

Article

Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 903, doi. 10.1111/j.1365-2621.1999.tb15937.x

By:

Madden, U.A.;
Osweiler, G.D.

Publication type:

Article

Hydrolysis of ...-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 899, doi. 10.1111/j.1365-2621.1999.tb15936.x

By:

Parra, L.;
de Palencia, P. Fernandez

Publication type:

Article

Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 893, doi. 10.1111/j.1365-2621.1999.tb15935.x

By:

Li, H.;
Errington, A.D.

Publication type:

Article

Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 889, doi. 10.1111/j.1365-2621.1999.tb15934.x

By:

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

Publication type:

Article

Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 883, doi. 10.1111/j.1365-2621.1999.tb15933.x

By:

Funami, T.;
Funami, M.

Publication type:

Article

Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 879, doi. 10.1111/j.1365-2621.1999.tb15932.x

By:

Passos, E.F.;
Monteiro, P.S.

Publication type:

Article

Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 874, doi. 10.1111/j.1365-2621.1999.tb15931.x

By:

Lin, H.;
Boylston, T.D.

Publication type:

Article

Amaranthus Betacyanin Pigments Applied in Model Food Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 869, doi. 10.1111/j.1365-2621.1999.tb15930.x

By:

Cai, Y.;
Corke, H.

Publication type:

Article

Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 865, doi. 10.1111/j.1365-2621.1999.tb15929.x

By:

Joo, S.T.;
Kauffman, R.G.

Publication type:

Article

Physical and Molecular Properties of Egg-white Lipid Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 860, doi. 10.1111/j.1365-2621.1999.tb15928.x

By:

Handa, A.;
Gennadios, A.

Publication type:

Article

HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 855, doi. 10.1111/j.1365-2621.1999.tb15927.x

By:

Morales, F.J.;
Jimenez-Perez, S.

Publication type:

Article

Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 852, doi. 10.1111/j.1365-2621.1999.tb15926.x

By:

Zhou, A.;
Boatright, W.L.

Publication type:

Article

Color and Heat Denaturation of Myoglobin Forms in Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 847, doi. 10.1111/j.1365-2621.1999.tb15925.x

By:

Hunt, M.C.;
Sorheim, O.

Publication type:

Article

Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 842, doi. 10.1111/j.1365-2621.1999.tb15924.x

By:

Kang, I.S.;
Lanier, T.C.

Publication type:

Article

Formation of ...-terpineol in Citrus Juices, Model and Buffer Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 838, doi. 10.1111/j.1365-2621.1999.tb15923.x

By:

Haleva-Toledo, E.;
Naim, M.

Publication type:

Article

Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 833, doi. 10.1111/j.1365-2621.1999.tb15922.x

By:

Trujillo, A.J.;
Royo, C.

Publication type:

Article

Starch Retrogradation and Texture of Cooked Milled Rice During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 828, doi. 10.1111/j.1365-2621.1999.tb15921.x

By:

Perdon, A.A.;
Siebenmorgen, T.J.

Publication type:

Article

Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 823, doi. 10.1111/j.1365-2621.1999.tb15920.x

By:

Weemaes, C.;
Ludikhuyze, L.

Publication type:

Article

Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 818, doi. 10.1111/j.1365-2621.1999.tb15919.x

By:

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

Publication type:

Article

Differentiation of Beef and Kangaroo Meat by Visible/Near-Infrafed Reflectance Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 814, doi. 10.1111/j.1365-2621.1999.tb15918.x

By:

Ding, H.B.;
Xu, R.J.

Publication type:

Article

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 808, doi. 10.1111/j.1365-2621.1999.tb15917.x

By:

Hilhorst, R.;
Dunnewind, B.

Publication type:

Article

Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 804, doi. 10.1111/j.1365-2621.1999.tb15916.x

By:

Toyohara, M.;
Murata, M.

Publication type:

Article

Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 800, doi. 10.1111/j.1365-2621.1999.tb15915.x

By:

Bazemore, R.;
Goodner, K.

Publication type:

Article

Glass Transition Temperature of Casein as Affected by Transglutaminase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 796, doi. 10.1111/j.1365-2621.1999.tb15914.x

By:

Mizuno, A.;
Mitsuiki, M.

Publication type:

Article

Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 792, doi. 10.1111/j.1365-2621.1999.tb15913.x

By:

Kim, Y.-J.;
Liu, R.H.

Publication type:

Article

Functional Properties of Milk-Egg Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 787, doi. 10.1111/j.1365-2621.1999.tb15912.x

By:

Matringe, E.;
Luu, R. Phan Tan

Publication type:

Article

Modification of Proteins from Soymilk Residue (Okara) by Trypsin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 781, doi. 10.1111/j.1365-2621.1999.tb15911.x

By:

Chan, W.-M.;
Ma, C.-Y.

Publication type:

Article

Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 776, doi. 10.1111/j.1365-2621.1999.tb15910.x

By:

Beaulieu, M.;
Pouliot, Y.

Publication type:

Article

Purification and Characterization of Proteinase from Atlantic Menhaden Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 772, doi. 10.1111/j.1365-2621.1999.tb15909.x

By:

Choi, Y.J.;
Cho, Y.-J.

Publication type:

Article

Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 768, doi. 10.1111/j.1365-2621.1999.tb15908.x

By:

Choi, Y.J.;
Lanier, T.C.

Publication type:

Article

Tofu Yield and Textural Properties From Three Soybean Cultivars as Affected by Ratios of 7S...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 763, doi. 10.1111/j.1365-2621.1999.tb15907.x

By:

Ji, M.P.;
Cai, T.D.

Publication type:

Article

Inactivation of Nisin by Glutathione in Fresh Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 759, doi. 10.1111/j.1365-2621.1999.tb15906.x

By:

Rose, N.L.;
Sporns, P.

Publication type:

Article

Degradation Kinetics of (-)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 753, doi. 10.1111/j.1365-2621.1999.tb15905.x

By:

Zimeri, J.;
Tong, C.H.

Publication type:

Article