Works matching IS 00221147 AND DT 2000 AND VI 65

Results: 275

MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1343, doi. 10.1111/j.1365-2621.2000.tb10609.x

By:

Fukuoka, M.;
Mihori, T.;
Watanabe, H.

Publication type:

Article

Development of a Meat-Like Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein (E-HVP).

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1220, doi. 10.1111/j.1365-2621.2000.tb10269.x

By:

Wu, Y.-E.;
Baek, H. H.;
Gerard, P. D.;
Cadwallader, K. R.

Publication type:

Article

Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1349, doi. 10.1111/j.1365-2621.2000.tb10610.x

By:

Shimoda, M.;
Yamamoto, Y.;
Cocunubo-Castellanos, J.;
Yoshimura, T.;
Miyake, M.;
Ishikawa, H.;
Osajima, Y.

Publication type:

Article

Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation Technique.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1395, doi. 10.1111/j.1365-2621.2000.tb10619.x

By:

Dunford, N. T.;
King, J. W.

Publication type:

Article

Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive Samples.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1369, doi. 10.1111/j.1365-2621.2000.tb10614.x

By:

Zhao, L.;
Montville, T. J.;
Schaffner, D. W.

Publication type:

Article

Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1404, doi. 10.1111/j.1365-2621.2000.tb10621.x

By:

Zivanovic, S.;
Buescher, R. W.;
Kim, K. S.

Publication type:

Article

Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1400, doi. 10.1111/j.1365-2621.2000.tb10620.x

By:

Wu, J.;
Li, C.-Y.;
Ho, M.-L.;
Jiang, S.-T.

Publication type:

Article

Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1359, doi. 10.1111/j.1365-2621.2000.tb10612.x

By:

Yeom, H. W.;
Streaker, C. B.;
Zhang, Q. H.;
Min, D. B.

Publication type:

Article

Identification of Rodent Filth Exhibits.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1391, doi. 10.1111/j.1365-2621.2000.tb10618.x

By:

Zimmerman, M. L.;
Friedman, S. L.

Publication type:

Article

Apple Cultivar and Maturity Affect Haze-Active Protein and Haze-Active Polyphenol Concentrations in Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1386, doi. 10.1111/j.1365-2621.2000.tb10617.x

By:

Siebert, K. J.;
Lynn, P. Y.

Publication type:

Article

Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1382, doi. 10.1111/j.1365-2621.2000.tb10616.x

By:

Wu, J. Y.;
Mills, E. W.;
Henning, W. R.

Publication type:

Article

Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh-Cut-Vegetable Process Waters.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1376, doi. 10.1111/j.1365-2621.2000.tb10615.x

By:

Hilgren, J. D.;
Salverda, J. A.

Publication type:

Article

Effects of Cation Properties on Sol-gel Transition and Gel Properties of κ-carrageenan.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1332, doi. 10.1111/j.1365-2621.2000.tb10607.x

By:

Lai, V. M. F.;
Wong, P. A.-L.;
Lii, C.-Y.

Publication type:

Article

Stability and Activity of β-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic Environments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1364, doi. 10.1111/j.1365-2621.2000.tb10613.x

By:

Kreft, M. E.;
Jelen, P.

Publication type:

Article

Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1338, doi. 10.1111/j.1365-2621.2000.tb10608.x

By:

Choi, Y. J.;
Cho, M. S.;
Park, J. W.

Publication type:

Article

Reduction of Microflora of Whole Pickling Cucumbers by Blanching.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1354, doi. 10.1111/j.1365-2621.2000.tb10611.x

By:

Breidt, F.;
Hayes, J. S.;
Fleming, H. P.

Publication type:

Article

Antioxidant Activity of Whey in a Salmon Oil Emulsion.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1325, doi. 10.1111/j.1365-2621.2000.tb10606.x

By:

Tong, L. M.;
Sasaki, S.;
McClements, D. J.;
Decker, E. A.

Publication type:

Article

Rapid PCR-RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex).

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1315, doi. 10.1111/j.1365-2621.2000.tb10604.x

By:

Cocolin, L.;
D'Agaro, E.;
Manzano, M.;
Lanari, D.;
Comi, G.

Publication type:

Article

Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1290, doi. 10.1111/j.1365-2621.2000.tb10599.x

By:

Lee, J.;
Park, K.;
Lee, S.;
Choe, E.

Publication type:

Article

Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1210, doi. 10.1111/j.1365-2621.2000.tb10267.x

By:

Kim, T. J.;
Silva, J. L.;
Chamul, R. S.;
Chen, T. C.

Publication type:

Article

Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem Proteolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1318, doi. 10.1111/j.1365-2621.2000.tb10605.x

By:

Geesink, G. H.;
Morton, J. D.;
Kent, M. P.;
Bickerstaffe, R.

Publication type:

Article

Rhubarb Juice as a Natural Antibrowning Agent.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1288, doi. 10.1111/j.1365-2621.2000.tb10598.x

By:

Son, S. M.;
Moon, K. D.;
Lee, C. Y.

Publication type:

Article

Polysaccharide Constituents of Coffee-Bean Mucilage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1308, doi. 10.1111/j.1365-2621.2000.tb10602.x

By:

Avallone, S.;
Guiraud, L.-P.;
Guyot, B.;
Olguin, E.;
Brillouet, J.-M.

Publication type:

Article

Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean-Farmed Salmonids Determined by High-Pressure Liquid Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1312, doi. 10.1111/j.1365-2621.2000.tb10603.x

By:

He, P.;
Ackman, R. G.

Publication type:

Article

Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 962, doi. 10.1111/j.1365-2621.2000.tb09400.x

By:

Shah, K. K.;
Tong, C. H.;
Lund, D. B.

Publication type:

Article

Comparison of Electrochemical and Chemical Acidification of Skim Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1303, doi. 10.1111/j.1365-2621.2000.tb10601.x

By:

Bazinet, L.;
Lamarche, F.;
Ippersiel, D.;
Gendron, C.;
Mahdavi, B.;
Amiot, J.

Publication type:

Article

Degradation Kinetics of Chlorophyll in Peas as a Function of pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1296, doi. 10.1111/j.1365-2621.2000.tb10600.x

By:

Ryan-Stoneham, T.;
Tong, C. H.

Publication type:

Article

Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1270, doi. 10.1111/j.1365-2621.2000.tb10596.x

By:

McClements, D. J.;
Decker, E. A.

Publication type:

Article

Tomato Flavor and Aroma Quality as Affected by Storage Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1228, doi. 10.1111/j.1365-2621.2000.tb10270.x

By:

Maul, F.;
Sargent, S. A.;
Sims, C. A.;
Baldwin, E. A.;
Balaban, M. O.;
Huber, D. J.

Publication type:

Article

Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1284

By:

Tedio, W.;
Eshtiaghi, M. N.;
Knorr, D.

Publication type:

Article

Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1002, doi. 10.1111/j.1365-2621.2000.tb09407.x

By:

Fernández-Martín, F.;
Otero, L.;
Solas, M. T.;
Sanz, P. D.

Publication type:

Article

Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1260, doi. 10.1111/j.1365-2621.2000.tb10275.x

By:

Johnson, S. C.;
Sebranek, J. G.;
Olson, D. G.;
Wiegand, B. R.

Publication type:

Article

Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1253, doi. 10.1111/j.1365-2621.2000.tb10274.x

By:

Liu, Y.;
Hsieh, F.;
Heymann, H.;
Huff, H. E.

Publication type:

Article

Production and Properties of Spray-dried Amaranthus Betacyanin Pigments.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1248, doi. 10.1111/j.1365-2621.2000.tb10273.x

By:

Cai, Y. Z.;
Corke, H.

Publication type:

Article

Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1244, doi. 10.1111/j.1365-2621.2000.tb10272.x

By:

Drake, M. A.;
Chen, X. Q.;
Tamarapu, S.;
Leenanon, B.

Publication type:

Article

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1238, doi. 10.1111/j.1365-2621.2000.tb10271.x

By:

Aquino-Bolaños, E. N.;
Cantwell, M. I.;
Peiser, G.;
Mercado-Silva, E.

Publication type:

Article

Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 941, doi. 10.1111/j.1365-2621.2000.tb09397.x

By:

García, M. A.;
Martino, M. N.;
Zaritzky, N. E.

Publication type:

Article

Degradation of Vitamin A Palmitate in Corn Flakes During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1216, doi. 10.1111/j.1365-2621.2000.tb10268.x

By:

Kim, Y.-S.;
Strand, E.;
Dickmann, R.;
Warthesen, J.

Publication type:

Article

Short Chain Fatty Acids Alter HEp-2 Cell Association and Invasion by Stationary Growth Phase Salmonella Typhimurium.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1206, doi. 10.1111/j.1365-2621.2000.tb10266.x

By:

Durant, J. A.;
Lowry, V. K.;
Nisbet, D. J.;
Stanker, L. H.;
Corrier, D. E.;
Ricke, S. C.

Publication type:

Article

Rheological Characterization of Rice Flour-Based Batters.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1194, doi. 10.1111/j.1365-2621.2000.tb10264.x

By:

Mukprasirt, A.;
Herald, T. J.;
Flores, R. A.

Publication type:

Article

Quality Index Method Developed for Raw Gilthead Seabrearn (Sparus aurata).

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1202, doi. 10.1111/j.1365-2621.2000.tb10265.x

By:

Huidobro, A.;
Pastor, A.;
Tejada, M.

Publication type:

Article

The Contribution of Water to the Specific Heat Change at the Glass-to-Rubber Transition of the Ternary System BSA- Water-NaCl.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1187, doi. 10.1111/j.1365-2621.2000.tb10263.x

By:

Inoue, C.;
Ishikawa, M.

Publication type:

Article

An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1180, doi. 10.1111/j.1365-2621.2000.tb10262.x

By:

Marcotte, M.;
Trigui, M.;
Tatibouët, J.;
Ramaswamy, H. S.

Publication type:

Article

Water Vapor Transmission Rates and Sorption Behavior of Chitosan Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1175, doi. 10.1111/j.1365-2621.2000.tb10261.x

By:

Wiles, J. L.;
Vergano, P. L.;
Barron, F. H.;
Bunn, J. M.;
Testin, R. E.

Publication type:

Article

Instrumental and Expert Assessment of Mahon Cheese Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1170, doi. 10.1111/j.1365-2621.2000.tb10260.x

By:

Benedito, J.;
Gonzalez, R.;
Rossello, C.;
Mulet, A.

Publication type:

Article

Color Stability of Edible Coatings During Prolonged Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1166, doi. 10.1111/j.1365-2621.2000.tb10259.x

By:

Trezza, T. A.;
Krochta, J. M.

Publication type:

Article

Precursors for Formation of 2-Pentyl Pyridine in Processing of Soybean Protein Isolates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1155, doi. 10.1111/j.1365-2621.2000.tb10257.x

By:

Zhou, A.;
Boatright, W. L.

Publication type:

Article

Molecular Composition of Onion Pectic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1160, doi. 10.1111/j.1365-2621.2000.tb10258.x

By:

Matsuura, Y.;
Matsubara, K.;
Fuchigami, M.

Publication type:

Article

Debittering of a Tryptic Digest of Bovine β-casein Using Porcine Kidney General Aminopeptidase and X-Prolydipeptidyl Aminopeptidase from Lactococcus lactis subsp. cremoris AM2.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1145, doi. 10.1111/j.1365-2621.2000.tb10255.x

By:

Barry, C. M.;
O'Cuinn, G.;
Harrington, D.;
O'Callaghan, D. M.;
Fitzgerald, R. J.

Publication type:

Article

Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1151, doi. 10.1111/j.1365-2621.2000.tb10256.x

By:

Pigott, R. S.;
Kenney, P. B.;
Slider, S.;
Head, M. K.

Publication type:

Article