Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice (Unknown)
- New search for: Lozano-De Gonzalez, P. G.
- New search for: Barrett, D. M.
- New search for: Wrolstad, R. E.
- New search for: Durst, R. W.
- New search for: Lozano-De Gonzalez, P. G.
- New search for: Barrett, D. M.
- New search for: Wrolstad, R. E.
- New search for: Durst, R. W.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
58
, 2
;
399
;
1993
-
ISSN:
- Article (Journal) / Print
-
Title:Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice
-
Contributors:Lozano-De Gonzalez, P. G. ( author ) / Barrett, D. M. ( author ) / Wrolstad, R. E. ( author ) / Durst, R. W. ( author )
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 58, 2 ; 399
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:1993-01-01
-
Size:399 pages
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 58, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 233
-
Catalysis of lipid oxidation by iron from an insoluble fraction of beef diaphragm muscleDecker, E.A. et al. | 1993
- 237
-
Sex determination on samples of bovine meat by polymerase chain reactionTagliavini, J. et al. | 1993
- 239
-
Post-packaging pasteurization reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunksCooksey, K. et al. | 1993
- 242
-
Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of cooked beef steaksAkinwunmi, I. et al. | 1993
- 245
-
Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breedsPark, Y.W. et al. | 1993
- 249
-
Drying temperature and time affect quality of Chinese-style sausage inoculated with lactic acid bacteriaHuang, C.-C. et al. | 1993
- 254
-
Washed mechanically separated pork as a surimi-like meatproduct ingredientWimmer, M.P. et al. | 1993
- 259
-
Low-fat, high added water bologna from massaged, minced batterGregg, L.L. et al. | 1993
- 265
-
Internal temperature and packaging system affect stability of cooked chicken leg patties during refrigerated storageAng, C.Y.W. et al. | 1993
- 270
-
Measuring lipid oxidation volatiles in meatsAjuyah, A.O. et al. | 1993
- 274
-
Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolatesUijttenboogaart, T.G. et al. | 1993
- 278
-
Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey pattiesAhn, D.U. et al. | 1993
- 283
-
Prevention of lipid oxidation in pre-cooked turkey meat patties with hot packaging and antioxidant combinationsAhn, D.U. et al. | 1993
- 288
-
Three methods for determining nonheme iron in turkey meatAhn, D.U. et al. | 1993
- 292
-
Thermal stability of some metabolically conjugated potential precursors of flavor components in meat and milkLopez, V. et al. | 1993
- 295
-
Oil-soluble surfactants have little effect on competitive adsorption of a-lactalbumin and a-lactoglobulin in emulsionsDickinson, E. et al. | 1993
- 295
-
Oil-soluble surfactants have little effect on competitive adsorption of -lactalbumin and -lactoglobulin in emulsionsDickinson, E. / Owusu, R. K. / Tan, S. / Williams, A. et al. | 1993
- 299
-
In vitro digestibility of whey proteins/kappa-casein complexes isolated from heated concentrated milkSingh, H. / Creamer, L. K. et al. | 1993
- 299
-
In vitro digestibility of whey proteins-K-casein complexes isolated from heated concentrated milkSingh, H. et al. | 1993
- 303
-
Egg white lysozyme purification by ultrafiltration and affinity chromatographyChiang, B.H. et al. | 1993
- 307
-
Clarification of spray-dried egg yolk suspensions and solubilization of proteins from lipoproteinsOhba, R. et al. | 1993
- 310
-
Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophilic bacteriaMakarios-Laham, I.K. et al. | 1993
- 314
-
Storage changes of fresh and pasteurized blue crab meat in different types of packagingGates, K.W. et al. | 1993
- 318
-
Natural products inhibit oxidative rancidity in salted cooked ground fishRamanathan, L. et al. | 1993
- 321
-
Rheological properties of dried squid mantle change on softeningKugino, M. et al. | 1993
- 325
-
Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and pasteurizationFleming, H.P. et al. | 1993
- 331
-
Factors affecting 1-octen-3-ol in mushrooms at harvest and during postharvest storageMau, J.-L. et al. | 1993
- 335
-
Extruded potato peel functional properties affected by extrusion conditionsArora, A. et al. | 1993
- 338
-
Optimal controlled atmosphere conditions for storage of broccoli floretsBastrash, S. et al. | 1993
- 342
-
Pericarp thickness and other kernel physical characteristic relate to microwave popping quality of popcornMohamed, A. A. / Ashman, R. B. / Kirleis, A. W. et al. | 1993
- 342
-
Pericarp thickness and other kernel physical characteristics relate to microwave popping quality of popcornMohamed, A.A. et al. | 1993
- 347
-
Concentration of phenolic compounds change in storage brines or ripe olivesBrenes, M. et al. | 1993
- 351
-
Changes in phenolic content in fresh ready-to-use shredded carrots during storageBabic, I. et al. | 1993
- 357
-
Partial drying of cut pears to improve freeze-thaw textureBolin, H.R. et al. | 1993
- 361
-
Vacuum infiltration of polyamines increases firmness of strawberry slices under various storage conditionsPonappa, T. / Scheerens, J. C. / Miller, A. R. et al. | 1993
- 365
-
Binding of zinc to apple fiber, wheat bran, and fiber componentsCasterline, J. L. / Ku, Y. et al. | 1993
- 369
-
Optimization and modeling of apple juice cross-flow microfiltration with a ceramic membranePadilla-Zakour, O. / McLellan, M. R. et al. | 1993
- 375
-
Lowering phytic phosphorus by hydration of soybeansBeleia, A. / Thu Thao, L. T. / Ida, E. I. et al. | 1993
- 378
-
Protein-protein interactions in the extrusion of soya at various temperatures and moisture contentsPrudencio-Ferreira, S. H. / Areas, J. A. G. et al. | 1993
- 382
-
Trypsin inhibitor activity and tannin content do not affect calcium bioavailability of three commonly consumed legumesProulx, W. R. / Weaver, C. M. / Bock, M. A. et al. | 1993
- 385
-
Allergenic reactivity of various soybean products as determined by RAST inhibitionHerian, A. M. / Taylor, S. L. / Bush, R. K. et al. | 1993
- 389
-
Gamma-irradiation affects some physical properties of dry bean (Phaseolus vulgaris) starchRayas-Duarte, P. / Rupnow, J. H. et al. | 1993
- 395
-
Extrusion of pinto bean high protein fraction pretreated with papain and cellulase enzymesCzarnecki, Z. / Gujska, E. / Khan, K. et al. | 1993
- 399
-
Enzymatic browning inhibited in fresh and dried apple rings by pineapple juiceLozano-De Gonzalez, P. G. / Barrett, D. M. / Wrolstad, R. E. / Durst, R. W. et al. | 1993
- 405
-
Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked ricesYook, C. / Pek, U.-H. / Park, K.-H. et al. | 1993
- 408
-
Lactic fermentation of nontannin and high-tannin cereals: Effects on in vitro estimation of iron availability and phytate hydrolysisSvanberg, U. / Lorri, W. / Sandberg, A.-S. et al. | 1993
- 413
-
Intrinsic thermal conductivity of starch: A model-independent determinationSakiyama, T. / Han, S. / Kincal, N. S. / Yano, T. et al. | 1993
- 416
-
Additives affect deoxynivalenol (vomitoxin) flour during breadbakingBoyacioglu, D. / Hettiarachchy, N. S. / D'Appolonia, B. L. et al. | 1993
- 419
-
Chemometrics assess quality of breadmaking startersMartinez-Anaya, M. A. / Pitarch, B. / Benedito De Barber, C. et al. | 1993
- 426
-
Polarity homogeneity and structure affect water vapor permeability of model edible filmsDeBeaufort, F. / Martin-Polo, M. / Voilley, A. et al. | 1993
- 430
-
Pediococcus acidilactici PO2 bacteriocin production in whey permeate and inhibition of Listeria monocytogenes foodsLiao, C.-C. / Yousef, A. E. / Richter, E. R. / Chism, G. W. et al. | 1993
- 435
-
Antibacterial effects and cell morphological changes Staphylococcus aureus subjected to low ethanol concentrationsBallesteros, S. A. / Chirife, J. / Bozzini, J. P. et al. | 1993
- 439
-
Droplet size and coalescence stability of whey protein stabilized milkfat peanut oil emulsionsDas, K. P. / Kinsella, J. E. et al. | 1993
- 445
-
Glassy state in bacterial spores predicted by polymer glass-transition theorySapru, V. / Labuza, T. P. et al. | 1993
- 449
-
Measurement of water activity above 100CBassal Vasseur, A. / Lebert, A. et al. | 1993
- 453
-
Lactobacillus spp. from Washington State wines: Isolation and characterizationEdwards, C. G. / Powers, J. R. / Jensen, K. A. / Weller, K. M. et al. | 1993
- 458
-
Erratum Notice| 1993
-
FSTA--Food Science & Technology Abstract Information| 1993
-
JFS Masthead--Staff and Publication Information| 1993
-
UMI Microform Information| 1993
-
Page Charge Statement| 1993
-
Author Index, Volume 58, No. 2| 1993