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Results: 1-25/1766
Authors:
CHEN CS
WU MC
Citation: Cs. Chen et Mc. Wu, KINETIC-MODELS FOR THERMAL INACTIVATION OF MULTIPLE PECTINESTERASES IN CITRUS JUICES, Journal of food science, 63(5), 1998, pp. 747-750
Authors:
ZHAO YY
KOLBE E
CRAVEN C
Citation: Yy. Zhao et al., COMPUTER-SIMULATION ON ONBOARD CHILLING AND FREEZING OF ALBACORE TUNA, Journal of food science, 63(5), 1998, pp. 751-755
Authors:
MIYAWAKI O
LIU L
NAKAMURA K
Citation: O. Miyawaki et al., EFFECTIVE PARTITION CONSTANT OF SOLUTE BETWEEN ICE AND LIQUID-PHASES IN PROGRESSIVE FREEZE-CONCENTRATION, Journal of food science, 63(5), 1998, pp. 756-758
Authors:
BOULIANNE M
KING AJ
Citation: M. Boulianne et Aj. King, MEAT COLOR AND BIOCHEMICAL CHARACTERISTICS OF UNACCEPTABLE DARK-COLORED BROILER CHICKEN CARCASSES, Journal of food science, 63(5), 1998, pp. 759-762
Authors:
ZHU LG
BREWER MS
Citation: Lg. Zhu et Ms. Brewer, DISCOLORATION OF FRESH PORK AS RELATED TO MUSCLE AND DISPLAY CONDITIONS, Journal of food science, 63(5), 1998, pp. 763-767
Authors:
CHEW SY
HSIEH YHP
Citation: Sy. Chew et Yhp. Hsieh, RAPID CO2 EVOLUTION METHOD FOR DETERMINING SHELF-LIFE OF REFRIGERATEDCATFISH, Journal of food science, 63(5), 1998, pp. 768-771
Authors:
WONGSO S
YAMANAKA H
Citation: S. Wongso et H. Yamanaka, EXTRACTIVE COMPONENTS OF THE ADDUCTOR MUSCLE OF JAPANESE BAKING SCALLOP AND CHANGES DURING REFRIGERATED STORAGE, Journal of food science, 63(5), 1998, pp. 772-776
Authors:
JIANG ST
HO ML
JIANG SH
CHEN HC
Citation: St. Jiang et al., PURIFIED NADPH-SULFITE REDUCTASE FROM SACCHAROMYCES-CEREVISIAE EFFECTS ON QUALITY OF OZONATED MACKEREL SURIMI, Journal of food science, 63(5), 1998, pp. 777-781
PROTEIN AND AMINO-ACID PROFILES IN NATURAL AND ARTIFICIAL SHARK FINS USING CAPILLARY-ELECTROPHORESIS
Authors:
CHOU SS
SU SC
SHIAU HW
HWANG DF
YU PC
LEE SC
Citation: Ss. Chou et al., PROTEIN AND AMINO-ACID PROFILES IN NATURAL AND ARTIFICIAL SHARK FINS USING CAPILLARY-ELECTROPHORESIS, Journal of food science, 63(5), 1998, pp. 782-784
Authors:
BELL LN
WHITE KL
CHEN YH
Citation: Ln. Bell et al., MAILLARD REACTION IN GLASSY LOW-MOISTURE SOLIDS AS AFFECTED BY BUFFERTYPE AND CONCENTRATION, Journal of food science, 63(5), 1998, pp. 785-788
Authors:
LAMIOT E
POULIOT M
LEBEUF Y
PAQUIN P
Citation: E. Lamiot et al., HYDRATION OF WHEY POWDERS AS DETERMINED BY DIFFERENT METHODS, Journal of food science, 63(5), 1998, pp. 789-792
Authors:
BARROSO M
CARECHE M
BARRIOS L
BORDERIAS AJ
Citation: M. Barroso et al., FROZEN HAKE FILLETS QUALITY AS RELATED TO TEXTURE AND VISCOSITY BY MECHANICAL METHODS, Journal of food science, 63(5), 1998, pp. 793-796
Authors:
BERRY BW
Citation: Bw. Berry, COOKED COLOR IN HIGH PH BEEF PATTIES AS RELATED TO FAT-CONTENT AND COOKING FROM THE FROZEN OR THAWED STATE, Journal of food science, 63(5), 1998, pp. 797-800
Authors:
CHIN KB
KEETON JT
LONGNECKER MT
LAMKEY JW
Citation: Kb. Chin et al., FUNCTIONAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF LOW-FAT BOLOGNA (MODEL SYSTEM) WITH A KONJAC BLEND, Journal of food science, 63(5), 1998, pp. 801-807
Authors:
CHIN KB
KEETON JT
LONGNECKER MT
LAMKEY JW
Citation: Kb. Chin et al., LOW-FAT BOLOGNA IN A MODEL SYSTEM WITH VARYING TYPES AND LEVELS OF KONJAC BLENDS, Journal of food science, 63(5), 1998, pp. 808-813
Authors:
ONWULATA CI
KONSTANCE RP
SMITH PW
HOLSINGER VH
Citation: Ci. Onwulata et al., PHYSICAL-PROPERTIES OF EXTRUDED PRODUCTS AS AFFECTED BY CHEESE WHEY, Journal of food science, 63(5), 1998, pp. 814-818
Authors:
MOREAU DL
ROSENBERG M
Citation: Dl. Moreau et M. Rosenberg, POROSITY OF WHEY PROTEIN-BASED MICROCAPSULES CONTAINING ANHYDROUS MILKFAT MEASURED BY GAS DISPLACEMENT PYCNOMETRY, Journal of food science, 63(5), 1998, pp. 819-823
Authors:
LENT LE
VANASUPA LS
TONG PS
Citation: Le. Lent et al., WHEY-PROTEIN EDIBLE FILM STRUCTURES DETERMINED BY ATOMIC-FORCE MICROSCOPE, Journal of food science, 63(5), 1998, pp. 824-827
Authors:
SHUMAKER EK
WENDORFF WL
Citation: Ek. Shumaker et Wl. Wendorff, FACTORS AFFECTING PINK DISCOLORATION IN ANNATTO-COLORED PASTEURIZED PROCESS CHEESE, Journal of food science, 63(5), 1998, pp. 828-831
Authors:
DANIELS MJ
MARKS BP
SIEBENMORGEN TJ
MCNEW RW
MEULLENET JF
Citation: Mj. Daniels et al., EFFECTS OF LONG-GRAIN ROUGH RICE STORAGE HISTORY ON END-USE QUALITY, Journal of food science, 63(5), 1998, pp. 832-835
Authors:
BARAT JME
CHIRALT A
FITO P
Citation: Jme. Barat et al., EQUILIBRIUM IN CELLULAR FOOD OSMOTIC SOLUTION SYSTEMS AS RELATED TO STRUCTURE, Journal of food science, 63(5), 1998, pp. 836-840
Authors:
HWANG JK
KIM CJ
KIM CT
Citation: Jk. Hwang et al., EXTRUSION OF APPLE POMACE FACILITATES PECTIN EXTRACTION, Journal of food science, 63(5), 1998, pp. 841-844
Authors:
FUKUMOTO LR
DELAQUIS P
GIRARD B
Citation: Lr. Fukumoto et al., MICROFILTRATION AND ULTRAFILTRATION CERAMIC MEMBRANES FOR APPLE JUICECLARIFICATION, Journal of food science, 63(5), 1998, pp. 845-850
Authors:
BARRYRYAN C
OBEIRNE D
Citation: C. Barryryan et D. Obeirne, QUALITY AND SHELF-LIFE OF FRESH CUT CARROT SLICES AS AFFECTED BY SLICING METHOD, Journal of food science, 63(5), 1998, pp. 851-856
Authors:
DESRUMAUX A
BOUVIER JM
BURRI J
Citation: A. Desrumaux et al., CORN GRITS PARTICLE-SIZE AND DISTRIBUTION EFFECTS ON THE CHARACTERISTICS OF EXPANDED EXTRUDATES, Journal of food science, 63(5), 1998, pp. 857-863