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Results: 1-25/34
Authors:
BARBUT S
Citation: S. Barbut, USE OF A FIBER OPTIC PROBE TO PREDICT MEAT EMULSION BREAKDOWN, Italian journal of food sciences, 10(3), 1998, pp. 253-259
Authors:
BARBUT S
Citation: S. Barbut, ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY, Journal of muscle foods, 9(1), 1998, pp. 35-49
Authors:
BAUTISTA DA
CHEN J
BARBUT S
GRIFFITHS MW
Citation: Da. Bautista et al., USE OF AN AUTOBIOLUMINESCENT SALMONELLA-HADAR TO MONITOR THE EFFECTS OF ACID AND TEMPERATURE TREATMENTS ON CELL-SURVIVAL AND VIABILITY ON LACTIC ACID-TREATED POULTRY CARCASSES, Journal of food protection, 61(11), 1998, pp. 1439-1445
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, CA2-INDUCED COLD GELATION OF WHEY-PROTEIN ISOLATE - EFFECT OF 2-STAGEGELATION(), Food research international, 30(7), 1997, pp. 523-527
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, EFFECTS OF N-ETHYLMALEIMIDE AND CACL2 ON COLD GELATION OF WHEY-PROTEIN ISOLATE, Food research international, 30(6), 1997, pp. 451-455
Authors:
BARBUT S
DRAKE D
Citation: S. Barbut et D. Drake, EFFECT OF REHEATING ON SODIUM-INDUCED COLD GELATION OF WHEY PROTEINS, Food research international, 30(2), 1997, pp. 153-157
Authors:
GORDON A
BARBUT S
Citation: A. Gordon et S. Barbut, MEAT BATTERS - EFFECT OF CHEMICAL MODIFICATION ON PROTEIN RECOVERY AND FUNCTIONALITY, Food research international, 30(1), 1997, pp. 5-11
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, STRUCTURE-FORMING PROCESSES IN CA2-INDUCED WHEY-PROTEIN ISOLATE COLD GELATION(), International dairy journal, 7(12), 1997, pp. 827-834
Authors:
TOMICKA A
CHEN JR
BARBUT S
GRIFFITHS MW
Citation: A. Tomicka et al., SURVIVAL OF BIOLUMINESCENT ESCHERICHIA-COLI O157-H7 IN A MODEL SYSTEMREPRESENTING FERMENTED SAUSAGE PRODUCTION, Journal of food protection, 60(12), 1997, pp. 1487-1492
Authors:
BAUTISTA DA
SYLVESTER N
BARBUT S
GRIFFITHS MW
Citation: Da. Bautista et al., THE DETERMINATION OF EFFICACY OF ANTIMICROBIAL RINSES ON TURKEY CARCASSES USING RESPONSE-SURFACE DESIGNS, International journal of food microbiology, 34(3), 1997, pp. 279-292
Authors:
BARBUT S
Citation: S. Barbut, RELATIONSHIPS BETWEEN OPTICAL AND TEXTURAL PROPERTIES OF COLD-SET WHEY-PROTEIN GELS, Lebensmittel-Wissenschaft + Technologie, 30(6), 1997, pp. 590-593
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, EFFECT OF GELATION TEMPERATURE ON CA2-INDUCED GELATION OF WHEY-PROTEIN ISOLATE(), Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 45-49
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, PROTEIN AND SALT EFFECTS ON CA2-INDUCED COLD GELATION OF WHEY-PROTEINISOLATE(), Journal of food science, 62(2), 1997, pp. 382-385
Authors:
BARBUT S
Citation: S. Barbut, PROBLEM OF PALE SOFT EXUDATIVE MEAT IN BROILER-CHICKENS, British Poultry Science, 38(4), 1997, pp. 355-358
Authors:
BARBUT S
Citation: S. Barbut, MICROSTRUCTURE OF WHITE AND DARK TURKEY MEAT BATTERS AS AFFECTED BY PH, British Poultry Science, 38(2), 1997, pp. 175-182
Authors:
BARBUT S
Citation: S. Barbut, OCCURRENCE OF PALE SOFT EXUDATIVE MEAT IN MATURE TURKEY HENS, British Poultry Science, 38(1), 1997, pp. 74-77
Authors:
BARBUT S
Citation: S. Barbut, USE OF FIBER OPTICS TO STUDY THE TRANSITION FROM CLEAR TO OPAQUE WHEY-PROTEIN GELS, Food research international, 29(5-6), 1996, pp. 465-469
Authors:
MCCURDY RD
BARBUT S
QUINTON M
Citation: Rd. Mccurdy et al., SEASONAL EFFECT ON PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN YOUNG TURKEY BREAST MEAT, Food research international, 29(3-4), 1996, pp. 363-366
Authors:
HONGSPRABHAS P
BARBUT S
Citation: P. Hongsprabhas et S. Barbut, CA2-INDUCED GELATION OF WHEY-PROTEIN ISOLATE - EFFECTS OF PREHEATING(), Food research international, 29(2), 1996, pp. 135-139
Authors:
BARBUT S
MITTAL GS
Citation: S. Barbut et Gs. Mittal, EFFECTS OF 3 CELLULOSE GUMS ON THE TEXTURE PROFILE AND SENSORY PROPERTIES OF LOW FAT FRANKFURTERS, International journal of food science & technology, 31(3), 1996, pp. 241-247
EFFECT OF COOKING TEMPERATURE ON THE MICROSTRUCTURE OF MEAT BATTERS PREPARED WITH SALT AND PHOSPHATE
Authors:
BARBUT S
GORDON A
SMITH A
Citation: S. Barbut et al., EFFECT OF COOKING TEMPERATURE ON THE MICROSTRUCTURE OF MEAT BATTERS PREPARED WITH SALT AND PHOSPHATE, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 475-480
Authors:
BARBUT S
Citation: S. Barbut, ESTIMATES AND DETECTION OF THE PSE PROBLEM IN YOUNG TURKEY BREAST MEAT, Canadian journal of animal science, 76(3), 1996, pp. 455-457
Authors:
BARBUT S
Citation: S. Barbut, EFFECT OF SODIUM-LEVEL ON THE MICROSTRUCTURE AND TEXTURE OF WHEY-PROTEIN ISOLATE GELS, Food research international, 28(5), 1995, pp. 437-443
Authors:
SWATLAND HJ
BARBUT S
Citation: Hj. Swatland et S. Barbut, OPTICAL PREDICTION OF PROCESSING CHARACTERISTICS OF TURKEY MEAT USINGUV FLUORESCENCE AND NIR BIREFRINGENCE (VOL 28, PG 227, 1995), Food research international, 28(4), 1995, pp. 325-330
Authors:
SWATLAND HJ
BARBUT S
Citation: Hj. Swatland et S. Barbut, OPTICAL PREDICTION OF PROCESSING CHARACTERISTICS OF TURKEY MEAT USINGUV FLUORESCENCE AND NIR BIREFRINGENCE, Food research international, 28(3), 1995, pp. 227-232