Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 6

Results: 26

Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 909, doi. 10.1111/j.1365-2621.2001.tb15195.x

By:

Kim, S.-J.;
Ustonol, Z.

Publication type:

Article

Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 903, doi. 10.1111/j.1365-2621.2001.tb15194.x

By:

O'Connor, C. J.;
Fisk, K. J.;
Smith, B. G.;
Melton, L. D.

Publication type:

Article

Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 897, doi. 10.1111/j.1365-2621.2001.tb15193.x

By:

Suknark, K.;
Lee, J.;
Eitenmiller, R. R.;
Phillips, R. D.

Publication type:

Article

Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 892, doi. 10.1111/j.1365-2621.2001.tb15192.x

By:

Sánchez, E. S.;
Simal, S.;
Femenia, A.;
Benedito, J.;
Rosselló, C.

Publication type:

Article

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 886, doi. 10.1111/j.1365-2621.2001.tb15191.x

By:

Wynveen, E. J.;
Bowker, B. C.;
Grant, A. L.;
Lamkey, J. W.;
Fennewald, K. J.;
Henson, L.;
Gerrard, D. E.

Publication type:

Article

High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 880, doi. 10.1111/j.1365-2621.2001.tb15190.x

By:

Gervilla, R.;
Ferragut, V.;
Guamis, B.

Publication type:

Article

Mealiness in Apples: Towards a Multilingual Consumer Vocabulary.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 872, doi. 10.1111/j.1365-2621.2001.tb15189.x

By:

Andani, Z.;
Jaeger, S. R.;
Wakeling, I.;
MacFie, H. J. H.

Publication type:

Article

Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 865, doi. 10.1111/j.1365-2621.2001.tb15188.x

By:

Cagri, A.;
Ustunol, Z.;
Ryser, E. T.

Publication type:

Article

Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 860, doi. 10.1111/j.1365-2621.2001.tb15187.x

By:

Pirovani, M. E.;
Guemes, D. R.;
Piagnetini, A. M.

Publication type:

Article

Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua).

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 821, doi. 10.1111/j.1365-2621.2001.tb15180.x

By:

Thorarinsdottir, K. A.;
Arason, S.;
Bogason, S. G.;
Kristbergsson, K.

Publication type:

Article

The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 856, doi. 10.1111/j.1365-2621.2001.tb15186.x

By:

Ouwehand, A. C.;
Tölkkö, S.;
Salminen, S.

Publication type:

Article

Irradiation as a Pretreatment to Thermal Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 844, doi. 10.1111/j.1365-2621.2001.tb15184.x

By:

Welt, B. A.;
Teixeira, A. A.;
Balaban, M. O.;
Smerage, G. H.;
Hintenlang, D. E.;
Smittle, B. J.

Publication type:

Article

Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 838, doi. 10.1111/j.1365-2621.2001.tb15183.x

By:

Pérez-Mateos, M.;
Hurtado, J. L.;
Montero, P.;
Fernaádez-Martín, F.

Publication type:

Article

Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 832, doi. 10.1111/j.1365-2621.2001.tb15182.x

By:

López-Hernández, E.;
Ponce-Alquicira, E.;
Cruz-Sosa, F.;
Guerrero-Legarreta, I.

Publication type:

Article

Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 827, doi. 10.1111/j.1365-2621.2001.tb15181.x

By:

Du, M.;
Ahn, D. U.

Publication type:

Article

Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 850, doi. 10.1111/j.1365-2621.2001.tb15185.x

By:

Teberikler, L.;
Koseoglu, S.;
Akgerman, A.

Publication type:

Article

Debittering and Hydrolysis of a Tryptic Hydrolysate of β-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 816, doi. 10.1111/j.1365-2621.2001.tb15179.x

By:

Bouchier, P. J.;
O'Cuinn, G.;
Harrington, D.;
Fitzgerald, R. J.

Publication type:

Article

De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 810, doi. 10.1111/j.1365-2621.2001.tb15178.x

By:

Jiang, C.-M.;
Lai, Y.-J.;
Lee, B.-H.;
Chang, W.-H.;
Chang, H.-M.

Publication type:

Article

Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 782, doi. 10.1111/j.1365-2621.2001.tb15172.x

By:

Gerrard, J. A.;
Fayle, S. E.;
Brown, P. A.;
Sutton, K. H.;
Simmons, L.;
Rasiah, I.

Publication type:

Article

Transmutation for the Better.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. v

By:

Fennema, Owen

Publication type:

Article

Aspartame Degradation in Solutions at Various pH Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 808, doi. 10.1111/j.1365-2621.2001.tb15177.x

By:

Pattanaargson, S.;
Chuapradit, C.;
Srisukphonraruk, S.

Publication type:

Article

Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 799, doi. 10.1111/j.1365-2621.2001.tb15175.x

By:

Chen, F.-C.;
Hsieh, Y.-H. P.

Publication type:

Article

Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 793, doi. 10.1111/j.1365-2621.2001.tb15174.x

By:

Park, D. J.;
Imm, J. Y.;
Ku, K. H.

Publication type:

Article

Volatile Flavor Compounds of Sweetened Condensed Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 804, doi. 10.1111/j.1365-2621.2001.tb15176.x

By:

Shimoda, M.;
Yoshimura, Y.;
Yoshimura, T.;
Noda, K.;
Osajima, Y.

Publication type:

Article

A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 787, doi. 10.1111/j.1365-2621.2001.tb15173.x

By:

Sivakesava, S.;
Irudayaraj, J.

Publication type:

Article

Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 772, doi. 10.1111/j.1365-2621.2001.tb15171.x

By:

Van Der Werf, M. J.;
Schuren, F. H. J.;
Bijlsma, S.;
Tas, A. C.;
Van Ommen, B.

Publication type:

Article