Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 5

Results: 24

Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 747, doi. 10.1111/j.1365-2621.2001.tb04632.x

By:

XANTHOPOULOS, V.;
PETRIDIS, D.;
TZANETAKIS, N.

Publication type:

Article

Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed Veal.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 762, doi. 10.1111/j.1365-2621.2001.tb04635.x

By:

MANDELL, I. B.;
MACLAURIN, T.;
BUTTENHAN, S.

Publication type:

Article

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 758, doi. 10.1111/j.1365-2621.2001.tb04634.x

By:

KATSANIDIS1, E.;
MEYER1, D.C.;
EPLEY2, R. J.;
ADDIS1, P. B.;
RUAN3, R.

Publication type:

Article

Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 754, doi. 10.1111/j.1365-2621.2001.tb04633.x

By:

AHMED, J.;
SHIVHARE, U. S.

Publication type:

Article

Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 742, doi. 10.1111/j.1365-2621.2001.tb04631.x

By:

YIN, L.-J.;
JIANG, S.-T.

Publication type:

Article

Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 734, doi. 10.1111/j.1365-2621.2001.tb04630.x

By:

MURPHY, R. Y.;
JOHNSON, E. R.;
DUNCAN, L. K.;
DAVIS, M. D.;
JOHNSON, M. G.;
MARCY, J. A.

Publication type:

Article

Detection of Genetically Modified Food Products in a Commercial Laboratory.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 634, doi. 10.1111/j.1365-2621.2001.tb04613.x

By:

SPIEGELHALTER, F.;
LAUTER, F-R.;
RUSSELL, J. M.

Publication type:

Article

Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 729, doi. 10.1111/j.1365-2621.2001.tb04629.x

By:

YE, J.;
YANG, H.;
KIM, H.-K.;
LI, Y.

Publication type:

Article

Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 716, doi. 10.1111/j.1365-2621.2001.tb04627.x

By:

TRUONG, V. D.;
DAUBERT, C. R.

Publication type:

Article

Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 711, doi. 10.1111/j.1365-2621.2001.tb04626.x

By:

DOUCET, D.;
GAUTHIER, S. F.;
FOEGEDING, E. A.

Publication type:

Article

Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 705, doi. 10.1111/j.1365-2621.2001.tb04625.x

By:

PEREZ-GAGO, M. B.;
KROCHTA, J. M.

Publication type:

Article

Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 698, doi. 10.1111/j.1365-2621.2001.tb04624.x

By:

LI, T.-Y.;
CHIEN, J. T.

Publication type:

Article

Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 724, doi. 10.1111/j.1365-2621.2001.tb04628.x

By:

ANDRÉS,, S.C.;
GIANNUZZI, L.;
ZARITZKY, N. E.

Publication type:

Article

PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 657, doi. 10.1111/j.1365-2621.2001.tb04617.x

By:

FERNÁNDEZ, A.;
GARCIA, T.;
ASENSIO, L.;
RODRÍGUEZ, M.Á.;
GONZÁLEZ, I.;
HERNÁNDEZ, P. E.;
MARTÍN, R.

Publication type:

Article

Concentration Measurement by Acoustic Reflectance.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 681, doi. 10.1111/j.1365-2621.2001.tb04621.x

By:

SAGGIN, R.;
COUPLAND, J .N.

Publication type:

Article

Microencapsulating Properties of Whey Protein Concentrate 75.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 675, doi. 10.1111/j.1365-2621.2001.tb04620.x

By:

HOGAN, S. A.;
MCNAMEE, B. F.;
O'RIORDAN, E. D.;
O'SULLIVAN, M.

Publication type:

Article

Sausage Structure Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 670, doi. 10.1111/j.1365-2621.2001.tb04619.x

By:

RIPOCHE, A.;
LE GUERN, L.;
MARTIN, J. L.;
TAYLOR, R. G.;
VENDEUVRE, J. L.

Publication type:

Article

Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 694, doi. 10.1111/j.1365-2621.2001.tb04623.x

By:

T. YOSHIMURA;
M. SHIMODA;
H. ISHIKAWA;
M. MIYAKE;
I. HAYAKAWA;
K. MATSUMOTO;
Y. OSAJIMA

Publication type:

Article

Pressure-Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 686, doi. 10.1111/j.1365-2621.2001.tb04622.x

By:

INDRAWATI;
VAN LOEY, A. M.;
LUDIKHUYZE, L. R.;
HENDRICKX, M. E.

Publication type:

Article

Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 653, doi. 10.1111/j.1365-2621.2001.tb04616.x

By:

ARLORIO, M.;
COISSON, J. D.;
RESTANI, P.;
MARTELLI, A.

Publication type:

Article

Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 647, doi. 10.1111/j.1365-2621.2001.tb04615.x

By:

PHOTCHANACHAI, S.;
KITABATAKE, N.

Publication type:

Article

Improved Method for Determining Food Protein Degree of Hydrolysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 642, doi. 10.1111/j.1365-2621.2001.tb04614.x

By:

NIELSEN, P. M.;
PETERSEN, D.;
DAMBMANN, C.

Publication type:

Article

Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 662, doi. 10.1111/j.1365-2621.2001.tb04618.x

By:

VARA-UBOL, S.;
BOWERS, J. A.

Publication type:

Article

Structure-Function-Structure: Putting the Pieces Together Industrial Aspects of Selected JFS Articles.

Published in:: 2001
Publication type:: Abstract