Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk (Englisch)

In: JOURNAL OF FOOD SCIENCE -CHICAGO-   ;  61 ,  2  ;  265-269  ;  1996
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265
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
Rouhana, A. / Adler-Nissen, J. / Cogan, U. / Froekiaer, H. | 1996
265
An Hypothesis Paper: Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
Rouhana, A. / Adler-Nissen, J. / Cogan, U. / Frøkicer, H. | 1996
270
Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate
Mutilangi, W.A.M. / Panyam, D. / Kilara, A. | 1996
275
Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition
Vaghela, M.N. / Kilara, A. | 1996
281
Specific disulfide bond in �-lactalbumin influences heat-induced gelation of �-lactalbumin-ovalbumin-mixed gels
Legowo, A. M. / Imade, T. / Yasuda, Y. / Okazaki, K. / Hayakawa, S. | 1996
281
Specific disulfide bond in a-lactalbumin influences heat-induced gelation of a -lactalbumin-ovalbumin-mixed gels
Legowo, A.M. / Imade, T. / Yasuda, Y. / Okazaki, K. / Hayakawa, S. | 1996
286
Characterization and food application of an amperometric needle-type L-lactate sensor
Kim, N. / Haginoya, R. / Karube, I. | 1996
291
Mobile phases in reverse-phase HPLC for the determination of bitter peptides in cheese
Lee, K.D. / Warthesen, J.J. | 1996
295
Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC
Altemueller, A.G. / Rosenberg, M. | 1996
299
Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs
Armero, E. / Collar, C. | 1996
304
Acid urease reduction of ethyl carbamate formation in sherry under simulated baking conditions
Kodama, S. / Yotsuzuka, F. | 1996
308
Pressure induced inactivation of selected food enzymes
Seyderhelm, I. / Boguslawski, S. / Michaelis, G. / Knorr, D. | 1996
311
Pectolytic enzyme activity during intermittent warming storage of peaches
Artes, F. / Cano, A. / Fernandez-Trujillo, J.P. | 1996
314
Inhibition of browning of harvested head lettuce
Castaner, M. / Gil, M.I. / Artes, F. / Tomas-Barberan, F.A. | 1996
317
Low O2 atmospheres affect storage quality of zucchini squash slices treated with calcium
Izumi, H. / Watada, A.E. / Douglas, W. | 1996
322
Characterization of red radish anthocyanins
Giusti, M.M. / Wrolstad, R.E. | 1996
327
Chemical composition and color of strained carrots as affected by processing
Howard, L.R. / Braswell, D.D. / Aselage, J. | 1996
331
Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product
Ankenman Granata, L. / Morr, C.V. | 1996
337
Calcium alginate films: Thermal properties and permeability to sorbate and ascorbate
Wong, D.W.S. / Gregorski, K.S. / Hudson, J.S. / Pavlath, A.E. | 1996
342
Autofluorescence spectra as related to tensile properties for perimysium from bovine masseter
Egelandsdal, B. / Kvaal, K. / Isaksson, T. | 1996
348
Methods of antibiotic applications as related to microbial quality of lamb by PCA and bioluminescence
Sacit Basol, M. / Gogus, U. | 1996
350
Control of endogenous enzyme activity in fish muscle by inhibitors and hydrostatic pressure using RSM
Ashie, I.N.A. / Simpson, B.K. / Ramaswamy, H.S. | 1996
357
�~2-Macroglobulin inhibition of endogenous proteases in fish muscle
Ashie, I. N. A. / Simpson, B. K. | 1996
357
a2-Macroglobulin inhibition of endogenous proteases in fish muscle
Ashie, I.N.A. / Simpson, B.K. | 1996
362
Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions
Chawla, S. P. / Venugopal, V. / Nair, P. M. | 1996
362
Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under milk acidic conditions
Chawla, S.P. / Venugopal, V. / Nair, P.M. | 1996
367
Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi
Weerasinghe, V.C. / Morrissey, M.T. / Chung, Y.-C. / An, H. | 1996
372
Glass transition explanation for the effect of polyhydroxy compounds on protein denaturation in dehydrated solids
Bell, L.N. / Hageman, M.J. | 1996
375
Physical properties of 20% milk fat reformulated creams manufactured from cholesterol-reduced butteroil
Elling, J.L. / Duncan, S.E. | 1996
379
Total and thermostable pectinesterases in citrus juices
Snir, R. / Koehler, P.E. / Sims, K.A. / Wicker, L. | 1996
383
Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury
Nussinovitch, A. / Ward, G. / Lurie, S. | 1996
388
Pulsed ultra high pressure treatments for pasteurization of pineapple juice
Aleman, G.D. / Ting, E.Y. / Mordre, S.C. / Hawes, A.C.O. / Walker, M. / Farkas, D.F. / Antonio Torres, J. | 1996
391
Modified atmosphere and modified humidity packaging of fresh mushrooms
Roy, S. / Anantheswaran, R.C. / Beelman, R.B. | 1996
398
Storage of spinach under low oxygen atmosphere above the extinction point
Ko, N.P. / Watada, A.E. / Schlimme, D.V. / Bouwkamp, J.C. | 1996
401
Fatty acid distribution and its effect on oxygen permeability in laminated edible films
Park, J.W. / Testin, R.F. / Vergano, P.J. / Park, H.J. / Weller, C.L. | 1996
407
Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods
Elizalde, B.E. / Pilosof, A.M.R. / Bartholomai, G.B. | 1996
410
Variations in internal color of cooked beef patties
Laack, R.L.J.M.van / Berry, B.W. / Solomon, M.B. | 1996
415
Corn zein packaging materials for cooked turkey
Herald, T.J. / Hachmeister, K.A. / Huang, S. / Bowers, J.R. | 1996
418
Quality of broiled beef patties supplemented with wheat germ protein flour
Rocha-Garza, A.E. / Zayas, J.F. | 1996
422
Process and characteristics for a surimi-like material made from beef or pork
Park, S. / Brewer, M.S. / Novakofski, J. / Bechtel, P.J. / McKeith, F.K. | 1996
428
Surimi from fillet frames of channel catfish
Kim, J.M. / Liu, C.H. / Eun, J.B. / Park, J.W. / Oshimi, R. / Hayashi, K. / Ott, B. / Aramaki, T. / Sekine, M. / Horikita, Y. et al. | 1996
432
Extraction of proteins from Pacific whiting mince at various washing conditions
Lin, T.M. / Park, J.W. | 1996
439
Attachment of Salmonella typhimurium to poultry skin as related to cell viability
Kim, K.Y. / Lillard, H.S. / Frank, J.F. / Craven, S.E. | 1996
442
Attachment of Salmonella on modified poultry skin surface
Kim, K.Y. / Frank, J.F. / Craven, S.E. | 1996
444
Causes of decay of fresh-cut celery
Robbs, P.G. / Bartz, J.A. / McFie, G. / Hodge, N.C. | 1996
449
Potential inoculum sources for decay of fresh-cut celery
Robbs, P.G. / Bartz, J.A. / Sargent, S.A. / McFie, G. / Hodge, N.C. | 1996
453
Energy value of resistant starch
Ranhotra, G.S. / Gelroth, J.A. / Glaser, B.K. | 1996
456
Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucrose
Hanger, L.Y. / Lotz, A. / Lepeniotis, S. | 1996
459
Connective tissue-acidic phosphate preblend effects on reduced fat frankfurters
Calhoun, C.M. / Eilert, S.J. / Manedigo, R.W. | 1996
465
Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity
Mate, J.I. / Saltveit, M.E. / Krochta, J.M. | 1996
469
'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes
Warner, K.J.H. / Dimick, P.S. / Ziegler, G.R. / Mumma, R.O. / Hollender, R. | 1996
473
Improvement of coffee aroma by removal of pungent volatiles using A-type zeolite
Sakano, T. / Hamamura, K. / Tamon, H. / Miyahara, M. / Okazake, M. | 1996
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