Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 1

Results: 31

Extending Shelf Life of Fresh-cut Pears.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 181, doi. 10.1111/j.1365-2621.2000.tb15976.x

By:

Dong, X.;
Wrolstad, R.E.

Publication type:

Article

Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 173, doi. 10.1111/j.1365-2621.2000.tb15975.x

By:

Gills, L.A.;
Resurreccion, A.V.A.

Publication type:

Article

Texture Assessment of French Cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 168, doi. 10.1111/j.1365-2621.2000.tb15974.x

By:

Antoniou, K.D.;
Petridis, D.

Publication type:

Article

Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157: H7 in Alfalfa Sprouts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 162, doi. 10.1111/j.1365-2621.2000.tb15973.x

By:

Castro-Rosas, J.;
Escartin, E.F.

Publication type:

Article

Combined Pressure-temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 155, doi. 10.1111/j.1365-2621.2000.tb15972.x

By:

Ludikhuyze, L.;
Claeys, W.

Publication type:

Article

Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 151, doi. 10.1111/j.1365-2621.2000.tb15971.x

By:

Suvanich, V.;
Marshall, D.L.

Publication type:

Article

Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 144, doi. 10.1111/j.1365-2621.2000.tb15970.x

By:

Karapantsios, T.D.;
Sakonidou, E.P.

Publication type:

Article

pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 139, doi. 10.1111/j.1365-2621.2000.tb15969.x

By:

Mleko, S.;
Foegeding, E.A.

Publication type:

Article

Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 134, doi. 10.1111/j.1365-2621.2000.tb15968.x

By:

Chung, M.-S.;
Ruan, R.R.

Publication type:

Article

Proteolytic Degradation of Tropical Tilapia Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 129, doi. 10.1111/j.1365-2621.2000.tb15967.x

By:

Yongsawatdigul, J.;
Park, J.W.

Publication type:

Article

Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 123, doi. 10.1111/j.1365-2621.2000.tb15966.x

By:

Su, Y.K.;
Bowers, J.A.

Publication type:

Article

Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 115, doi. 10.1111/j.1365-2621.2000.tb15965.x

By:

Uzman, D.;
Sahbaz, F.

Publication type:

Article

Measurement of the Yield Stress of Protein Foams by Vane Rheometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 110, doi. 10.1111/j.1365-2621.2000.tb15964.x

By:

Pernell, C.W.;
Foegeding, E.A.

Publication type:

Article

Textural, Water Holding, and sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 101, doi. 10.1111/j.1365-2621.2000.tb15963.x

By:

Shand, P.J.

Publication type:

Article

Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 96, doi. 10.1111/j.1365-2621.2000.tb15962.x

By:

Xiong, Y.L.;
Lou, X.

Publication type:

Article

Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 87, doi. 10.1111/j.1365-2621.2000.tb15961.x

By:

Wold, J.P.;
Mielnik, M.

Publication type:

Article

Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 81, doi. 10.1111/j.1365-2621.2000.tb15960.x

By:

Lee, J.-J.;
Tzeng, S.-S

Publication type:

Article

Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 76, doi. 10.1111/j.1365-2621.2000.tb15959.x

By:

Ho, M.-L.;
Leu, S.-Z.

Publication type:

Article

Degradation of Lycopene, Alpha-Carotene, and Beta-Carotene During Lipid Peroxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 71, doi. 10.1111/j.1365-2621.2000.tb15958.x

By:

Anguelova, T.;
Warthesen, J.

Publication type:

Article

Lycopene Stability in Tomato Powders.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 67, doi. 10.1111/j.1365-2621.2000.tb15957.x

By:

Anguelova, T.;
Warthesen, J.

Publication type:

Article

High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 61, doi. 10.1111/j.1365-2621.2000.tb15956.x

By:

Amanatidou, A.;
Slump, R.A.

Publication type:

Article

Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 53, doi. 10.1111/j.1365-2621.2000.tb15955.x

By:

Gomez-Guillen, M.C.;
Montero, P.

Publication type:

Article

Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 48, doi. 10.1111/j.1365-2621.2000.tb15954.x

By:

Lin, K.-W.;
Mei, M.-Y.

Publication type:

Article

Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stores at...

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 40, doi. 10.1111/j.1365-2621.2000.tb15953.x

By:

Pacheco-Aguilar, R.;
Lugo-Sanchez, M.E.

Publication type:

Article

Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 34, doi. 10.1111/j.1365-2621.2000.tb15952.x

By:

Girard, B.;
Durance, T.

Publication type:

Article

Liver Injury-preventive Effect of Tea Theanine in Rats.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 30, doi. 10.1111/j.1365-2621.2000.tb15951.x

By:

He, P.;
Watanabe, N.

Publication type:

Article

Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 24, doi. 10.1111/j.1365-2621.2000.tb15950.x

By:

Suvanich, V.;
Jahncke, M.L.

Publication type:

Article

The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 20, doi. 10.1111/j.1365-2621.2000.tb15949.x

By:

Sawamura, M.;
Nakagawa, T.

Publication type:

Article

Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 15, doi. 10.1111/j.1365-2621.2000.tb15948.x

By:

Rodriguez-Lopez, J.N.;
Espin, J.C.

Publication type:

Article

Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 9, doi. 10.1111/j.1365-2621.2000.tb15947.x

By:

Alasnier, C.;
Meynier, A.

Publication type:

Article

Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 2, doi. 10.1111/j.1365-2621.2000.tb15946.x

By:

Bigner-George, M.E.;
Berry, B.W.

Publication type:

Article