Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 4

Results: 36

Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or Sucrose.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 716, doi. 10.1111/j.1365-2621.2000.tb16078.x

By:

Je-Ruei Liu;
Chin-Wen Lin

Publication type:

Article

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 726, doi. 10.1111/j.1365-2621.2000.tb16080.x

By:

Barry-Ryan, C.;
Pacussi, J. M.;
O'Beirne, D.

Publication type:

Article

Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 694, doi. 10.1111/j.1365-2621.2000.tb16074.x

By:

Jiang, S.-T.;
Hsieh, J.-F.;
Ho, M.-L.;
Chung, Y.-C.

Publication type:

Article

Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and Pulp.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 680, doi. 10.1111/j.1365-2621.2000.tb16072.x

By:

Gabas, A. L.;
Menegalli, E. C.;
Telis-Romero, J.

Publication type:

Article

Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose-Water Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 646, doi. 10.1111/j.1365-2621.2000.tb16066.x

By:

Iglesias, H. A.;
Schebor, C.;
Buera, M. P.;
Chirife, J.

Publication type:

Article

Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 731, doi. 10.1111/j.1365-2621.2000.tb16081.x

By:

Bruna, J. M.;
Fernández, M.;
Hierro, E. M.;
Ordóñez, J. A.;
De La Hoz, L.

Publication type:

Article

Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 700, doi. 10.1111/j.1365-2621.2000.tb16075.x

By:

Sothornvit, R.;
Krochta, J. M.

Publication type:

Article

Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 722, doi. 10.1111/j.1365-2621.2000.tb16079.x

By:

Czapski, J.;
Szudyga, K.

Publication type:

Article

Statistical Variability Of Heat Penetration Parameters in Relation to Process Design.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 685, doi. 10.1111/j.1365-2621.2000.tb16073.x

By:

Smout, C.;
Van Loey, A.;
Hendrickx, M.;
Beirlant, J.

Publication type:

Article

Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd Slurries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 711, doi. 10.1111/j.1365-2621.2000.tb16077.x

By:

Parra, L.;
Casal, V.;
Gomez, R.

Publication type:

Article

Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 706, doi. 10.1111/j.1365-2621.2000.tb16076.x

By:

Murphy, R. Y.;
Marks, B. P.;
Johnson, E. R.;
Johnson, M. G.

Publication type:

Article

Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 668, doi. 10.1111/j.1365-2621.2000.tb16070.x

By:

Cunningham, P.;
Ogale, A. A.;
Dawson, P. L.;
Acton, J. C.

Publication type:

Article

Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 663

By:

Mañas, P.;
Pagán, R.;
Raso, J.

Publication type:

Article

The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 658, doi. 10.1111/j.1365-2621.2000.tb16068.x

By:

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

Publication type:

Article

Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 625, doi. 10.1111/j.1365-2621.2000.tb16062.x

By:

Du, M.;
Ahn, D. U.

Publication type:

Article

Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 672, doi. 10.1111/j.1365-2621.2000.tb16071.x

By:

Ogale, A. A.;
Cunningham, P.;
Dawson, P. L.;
Acton, J. C.

Publication type:

Article

Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 641, doi. 10.1111/j.1365-2621.2000.tb16065.x

By:

Genovese, D. B.;
Lozano, J. E.

Publication type:

Article

Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 612, doi. 10.1111/j.1365-2621.2000.tb16059.x

By:

Jo, C.;
Ahn, D. U.

Publication type:

Article

Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 607, doi. 10.1111/j.1365-2621.2000.tb16058.x

By:

Visessanguan, W.;
Benjakul, S.;
An, H.

Publication type:

Article

Moisture Diffusion and Desorption Isotherms for Banana.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 651, doi. 10.1111/j.1365-2621.2000.tb16067.x

By:

Phoungchandang, S.;
Woods, J. L.

Publication type:

Article

¹H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 575, doi. 10.1111/j.1365-2621.2000.tb16051.x

By:

Li, Rongrong;
Kerr, W. L.;
Toledo, R. T.;
Carpenter, J. A.

Publication type:

Article

Interaction of Low Molecular Weight Phenolics with Proteins (BSA).

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 617, doi. 10.1111/j.1365-2621.2000.tb16060.x

By:

Bartolomé, B.;
Estrella, I.;
Hernández, M. T.

Publication type:

Article

High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 636, doi. 10.1111/j.1365-2621.2000.tb16064.x

By:

Saldo, J.;
Sendra, E.;
Guamis, B.

Publication type:

Article

Effect of Temperature of Milk Acidification on Rennet Gel Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 630, doi. 10.1111/j.1365-2621.2000.tb16063.x

By:

Renault, C.;
Gastaldi, E.;
Cuq, J. L.;
De La Fuente, B. Tarodo

Publication type:

Article

Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey Cutlets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 604, doi. 10.1111/j.1365-2621.2000.tb16057.x

By:

Stram, Y.;
Vilk, A.;
Klinger, I.

Publication type:

Article

Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by ß-Cyclodextrin.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 622, doi. 10.1111/j.1365-2621.2000.tb16061.x

By:

Yen, G.-C.;
Chen, C.-I.

Publication type:

Article

Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod Mollusks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 570, doi. 10.1111/j.1365-2621.2000.tb16050.x

By:

Mizuta, S.;
Mutoh, M.;
Sugihara, K.;
Yoshinaka, R.

Publication type:

Article

Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 588, doi. 10.1111/j.1365-2621.2000.tb16054.x

By:

Nakano, T.;
Ozimek, L.

Publication type:

Article

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 585, doi. 10.1111/j.1365-2621.2000.tb16053.x

By:

Killinger, K. M.;
Hunt, M. C.;
Campbell, R. E.;
Kropf, D. H.

Publication type:

Article

Fish Myosin Aggregation as Affected by Freezing and Initial Physical State.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 556, doi. 10.1111/j.1365-2621.2000.tb16047.x

By:

Ramírez, José A.;
Martín-Polo, Martha O.;
Bandman, Everett

Publication type:

Article

Incorporation of Histidine and ß-Alanine into the Macromolecular Fraction of Beef Soup Stock During Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 596, doi. 10.1111/j.1365-2621.2000.tb16056.x

By:

Kuroda, Motonaka;
Harada, Tsutomu

Publication type:

Article

Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and ß-glucosidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 591, doi. 10.1111/j.1365-2621.2000.tb16055.x

By:

Pandjaitan, N.;
Hettiarachchy, N.;
Ju, Z. Y.;
Crandall, P.;
Sneller, C.;
Dombek, D.

Publication type:

Article

Gelling Properties of Whey Proteins After Enzymic Fat Hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 561, doi. 10.1111/j.1365-2621.2000.tb16048.x

By:

Blecker, C.;
Paquot, M.;
Deroanne, C.

Publication type:

Article

Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 581, doi. 10.1111/j.1365-2621.2000.tb16052.x

By:

Anton, M.;
Le Denmat, M.;
Gandemer, G.

Publication type:

Article

Food Safety Issues Trigger Research Publications.

Published in:: Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. iv
Publication type:: Article

Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 564

By:

Fujita, Hiroyuki;
Yokoyama, Keiichi;
Yoshikawa, Masaaki

Publication type:

Article