Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 7

Results: 30

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Changes in Biogenic Amine Content of Tokaj Grapes, Wines, and Aszu-wines.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1142, doi. 10.1111/j.1365-2621.2000.tb10254.x

By:

Hajós, G.;
Sass-Kiss, A.;
Szerdahelyi, E.;
Bardocz, S.

Publication type:

Article

Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1138, doi. 10.1111/j.1365-2621.2000.tb10253.x

By:

Lawlor, J. B.;
Sheehy, P. J. A.;
Kerry, J. P.;
Buckley, D. J.;
Morrissey, P. A.

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

Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1134, doi. 10.1111/j.1365-2621.2000.tb10252.x

By:

No, H. K.;
Lee, K. S.;
Meyers, S. E.

Publication type:

Article

HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1130, doi. 10.1111/j.1365-2621.2000.tb10251.x

By:

Herbert, P.;
Barros, R.;
Ratola, N.;
Alves, A.

Publication type:

Article

Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L-kininogen.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1124, doi. 10.1111/j.1365-2621.2000.tb10250.x

By:

Lee, J.-J.;
Tzeng, S.-S.;
Wu, J.;
Jiang, S.-T.

Publication type:

Article

Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1117, doi. 10.1111/j.1365-2621.2000.tb10249.x

By:

Lian, P. Z.;
Lee, C. M.;
Hufnagel, L.

Publication type:

Article

Modified Atmosphere Packaging of Pomegranate.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1112, doi. 10.1111/j.1365-2621.2000.tb10248.x

By:

Artés, F.;
Villaescusa, R.;
Tudela, J. A.

Publication type:

Article

Influence of Blanching-osmotic Dehydration Treatments on Volatile Fraction of Strawberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1107

By:

Esriche, I.;
Chiralt, A.;
Moreno, I.;
Serra, J. A.

Publication type:

Article

The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1100, doi. 10.1111/j.1365-2621.2000.tb10246.x

By:

Wang, R.;
Schroeder, S. A.

Publication type:

Article