Carp sarcoplasmic reticulum changes due to heat treatment (Englisch)
- Neue Suche nach: Ushio, H.
- Neue Suche nach: Ushio, H.
- Neue Suche nach: Watabe, S.
In:
Journal of food science
;
59
, 1
; 80-84
;
1994
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Carp sarcoplasmic reticulum changes due to heat treatment
-
Beteiligte:Ushio, H. ( Autor:in ) / Watabe, S.
-
Erschienen in:Journal of food science ; 59, 1 ; 80-84
-
Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Malden, Mass.
-
Erscheinungsdatum:1994
-
ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
-
Schlagwörter:
-
Klassifikation:
-
Datenquelle:
Inhaltsverzeichnis – Band 59, Ausgabe 1
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
Steam surface pasteurization of beef frankfurtersCygnarowicz-Provost, M. et al. | 1994
- 6
-
Storage stability of low-fat ground beef made with lower value cuts of beefBullock, K.B. et al. | 1994
- 10
-
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef pattiesBerry, B.W. et al. | 1994
- 15
-
Sodium lactate affects pathogens in cooked beefMiller, R.K. et al. | 1994
- 20
-
Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimuriumKim, J.-W. et al. | 1994
- 23
-
Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic saltsLi, V. et al. | 1994
- 26
-
Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storageAng, C.Y.W. et al. | 1994
- 30
-
Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground porkKim, K.-T. et al. | 1994
- 33
-
Muscle characteristics and meat tenderness of climaterol-fed lambsLee, Y.B. et al. | 1994
- 38
-
Diacetyl as a flavor component in full fat cottage cheeseAntinone, M.J. et al. | 1994
- 43
-
Caking and stickiness of dairy-based food powders as related to glass transitionChuy, L.E. et al. | 1994
- 47
-
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous mediaYang, B. et al. | 1994
- 53
-
Butteroil emulsification with milk-derived membrane and protein fractionsOehlmann, S.M. et al. | 1994
- 57
-
Structure studies on the nitrosyl derivative of hemeJankiewicz, L. et al. | 1994
- 60
-
Rancidity in selected sites of frozen catfish filletsFreeman, D.W. et al. | 1994
- 64
-
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storageHuang, Y.W. et al. | 1994
- 67
-
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass stripsHandumrongkul, C. et al. | 1994
- 70
-
Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty acidsFowler, K.P. et al. | 1994
- 76
-
Quality of fish protein hydrolysates from herring (Clupea harengus)Hoyle, N.T. et al. | 1994
- 80
-
Carp sarcoplasmic reticulum changes due to heat treatmentUshio, H. et al. | 1994
- 85
-
Low dose irradiation affects microbiological and sensory quality of sub-tropical seafoodPoole, S.E. et al. | 1994
- 88
-
Stabilization of lipids in minced fish by freeze texturizationKolakowska, A. et al. | 1994
- 91
-
Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-productKim, H.R. et al. | 1994
- 97
-
Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanolIshizaki, S. et al. | 1994
- 101
-
Actomyosin stabilization to freeze-thaw and heat denaturation by lactate saltsMacDonald, G.A. et al. | 1994
- 106
-
Calcium treatments affect storage quality of shredded carrotsIzumi, H. et al. | 1994
- 110
-
Quality changes in diced onions stored in film packagesHoward, L.R. et al. | 1994
- 113
-
Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low temperaturesYam, K.L. et al. | 1994
- 115
-
Reduction of stachyose in legume flours by lactic acid bacteriaDuszkiewicz-Reinhard, W. et al. | 1994
- 118
-
Irradiation effects on pepper starch viscosityHayashi, T. et al. | 1994
- 121
-
Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperatureTong, C.H. et al. | 1994
- 123
-
Roasting effects on dietary fiber composition of cocoa beansValiente, C. et al. | 1994
- 125
-
Antibacterial activity of cabbage juice against lactic acid bacteriaKyung, K.H. et al. | 1994
- 130
-
Citric acid and antimicrobials affect microbiological stability and quality of tomato juiceBizri, J.N. et al. | 1994
- 135
-
Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigmentsSapers, G.M. et al. | 1994
- 139
-
Simultaneous HPLC determination of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and related flavor compounds in strawberriesSanz, C. et al. | 1994
- 142
-
Free and bound volatile secondary metabolites of Vitis vinifera grape vs. Sauvignon BlancSefton, M.A. et al. | 1994
- 148
-
Exogenous lipids and ethanol influences on the foam behavior of sparkling base winesDussaud, A. et al. | 1994
- 152
-
D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-lifeGandolfi, I. et al. | 1994
- 155
-
Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juiceCohen, E. et al. | 1994
- 159
-
Application of high pressure for spore inactivation and protein denaturationHayakawa, I. et al. | 1994
- 164
-
Oscillatory compared with continuous high pressure sterilization on Basillus stearothermophilus sporesHayakawa, I. et al. | 1994
- 168
-
Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by polydextrosePateras, I.M.C. et al. | 1994
- 171
-
Dough-leavening by Zymomonas mobilis and its application to breadmakingOda, Y. et al. | 1994
- 175
-
Pectinase activity of vegetable spoilage bacteria in modified atmosphereHao, Y.Y. et al. | 1994
- 179
-
Non-thermal inactivation models for Listeria monocytogenesBuchanan, R.L. et al. | 1994
- 189
-
Growth-promoting factors for Bifidobacterium longumIbrahim, S.A. et al. | 1994
- 192
-
Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a synthetic mediumEdwards, C.G. et al. | 1994
- 197
-
Rates of crystallization of dried lactose-sucrose mixturesArvanitoyannis, I. et al. | 1994
- 206
-
Na+ binding as measured by 23Na nuclear magnetic resonance spectroscopy influences the perception of saltiness in gum solutionsRobertson Rosett, T. et al. | 1994
- 211
-
Influence of thermal treatment on gelation of actomyosin from different myosystemsJimenez-Colmenero, F. et al. | 1994
- 216
-
Polymer and ion concentration effects on gellan gel strength and strainTang, J. et al. | 1994
- 221
-
Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop methodBhattacharya, M. et al. | 1994
- 227
-
Limonene and myrcene sorption into refillable polyethylene terephtalate bottles, and washing effects on removal of sorbed compoundsNielsen, T.J. et al. | 1994
- 231
-
Extraction of volatile compounds from aqueous solution using micro bubble, gaseous, supercritical and liquid carbon dioxideShimoda, M. et al. | 1994