Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents (Unknown)
- New search for: Han, L.-H.
- New search for: Lindsay, R. C.
- New search for: Han, L.-H.
- New search for: Lindsay, R. C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
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60
, 5
;
1100
;
1995
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ISSN:
- Article (Journal) / Print
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Title:Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various Solvents
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Contributors:Han, L.-H. ( author ) / Lindsay, R. C. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 60, 5 ; 1100
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1995-01-01
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Size:1100 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 60, Issue 5
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.
- 885
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Basic Research, Applied Science and Engineering| 1995
- 885
-
Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic dataVallejo-Cordoba, B. et al. | 1995
- 889
-
Continuous supercritical fluid processing of anhydrous milk fat in a packed columnLim, S. et al. | 1995
- 894
-
Retention of diacetyl in milk during spray-drying and storageSenoussi, A. et al. | 1995
- 898
-
Sensory evaluation of reduced fat cheesesDrake, M.A. et al. | 1995
- 902
-
Viscoelastic properties of butterShukla, A. et al. | 1995
- 906
-
Heat denaturation and emulsifying properties of egg yolk phosvitinChung, S.L. et al. | 1995
- 909
-
Antioxidant inhibition of cholesterol oxidation in a spray-dried food system during accelerated storageHuber, K.C. et al. | 1995
- 913
-
Cholesterol oxidation in baked foods containing fresh and powdered eggsZunin, P. et al. | 1995
- 917
-
Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitorsSaeki, H. et al. | 1995
- 922
-
Electrical conductivity of Pacific whiting surimi paste during ohmic heatingYongsawatdigul, J. et al. | 1995
- 926
-
Biogenic amines in the flesh of sailfish (Istiophorus platypterus) responsible for scombroid poisoningHwang, D.-F. et al. | 1995
- 929
-
Enzymatic hydrolysis of crayfish processing by-productsBaek, H.H. et al. | 1995
- 936
-
Thermal gelation of pork, beef, fish, chicken and turkey muscles as affected by heating rate and pHLan, Y.H. et al. | 1995
- 941
-
Thermal gelation of myofibrils from pork, beef, fish, chicken and turkeyLan, Y.H. et al. | 1995
- 946
-
Nitrite effects on formation of volatile oxidation products from trioleinErduran, S. et al. | 1995
- 949
-
Protein recovery from veal bones by enzymatic hydrolysisLinder, M. et al. | 1995
- 953
-
Pyridinoline cross-links in bovine muscle collagenBosselmann, A. et al. | 1995
- 959
-
Fatty acid content of supercritical carbon dioxide extracted fractions of beef fatMerkle, J.A. et al. | 1995
- 963
-
Consumer acceptability of beef steak tenderness in the home and restaurantMiller, M.F. et al. | 1995
- 966
-
Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous -TocopherolChan, W. K. M. / Hakkarainen, K. / Faustman, C. / Schaefer, D. M. et al. | 1995
- 972
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Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground BeefFu, A.-H. / Sebranek, J. G. / Murano, E. A. et al. | 1995
- 978
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Ground Beef Characteristics after Browning or Oil Extraction PreparationRhee, K. S. / Bravo-Gutierrez, M. L. et al. | 1995
- 983
-
Beef Shank Fat Solubility in Supercritical Carbon Dioxide-Propane Mixtures and in Liquid PropaneAcosta, G. M. / Smith, R. L. / Walsh, J. E. / Boni, K. A. et al. | 1995
- 988
-
Reversible pH Effect on Pork Paleness in a Model SystemSwatland, H. J. et al. | 1995
- 992
-
Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork PattiesBedinghaus, A. J. / Ockerman, H. W. et al. | 1995
- 996
-
Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham QualityShand, P. J. / Boles, J. A. / Patience, J. F. / McCurdy, A. R. et al. | 1995
- 1001
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Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after IrradiationFu, A.-H. / Sebranek, J. G. / Murano, E. A. et al. | 1995
- 1006
-
Supercritical Carbon Dioxide Extraction of Androstenone and Skatole from Pork FatZabolotsky, D. A. / Chen, L. F. / Patterson, J. A. / Forrest, J. C. et al. | 1995
- 1009
-
-Tocopherol, -Carotene and Ascorbic Acid as Antioxidants in Stored Poultry MuscleKing, A. J. / Uijttenboogaart, T. G. / De Vries, A. W. et al. | 1995
- 1013
-
Dietary -Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg MuscleAhn, D. U. / Wolfe, F. H. / Sim, J. S. et al. | 1995
- 1019
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Cross-reactivity and Heat Lability of Antigenic Determinants of Duck and Goose LysozymesSaunal, H. / Hemmen, F. / Paraf, A. / Van Regenmortel, M. H. V. et al. | 1995
- 1022
-
Poultry Processing Line Speeds as Related to Bacteriologic Profile of Broiler CarcassesBrewer, R. L. / James, W. O. / Prucha, J. C. / Johnston, R. W. et al. | 1995
- 1025
-
Foaming Properties of Selected Plant and Animal ProteinsVani, B. / Zayas, J. F. et al. | 1995
- 1029
-
Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical PropertiesTheerakulkait, C. / Barrett, D. M. et al. | 1995
- 1034
-
Sweet Corn Germ Enzymes Affect Odor FormationTheerakulkait, C. / Barrett, D. M. / McDaniel, M. R. et al. | 1995
- 1041
-
Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen StorageRodriguez-Saona, L. E. / Barrett, D. M. / Selivonchick, D. P. et al. | 1995
- 1045
-
Nitrogen-to-Protein Conversion Factors for Some Common Edible MushroomsFujihara, S. / Kasuga, A. / Aoyagi, Y. / Sugahara, T. et al. | 1995
- 1048
-
Stability of Spray-Dried Encapsulated Carrot CarotenesWagner, L. A. / Warthesen, J. J. et al. | 1995
- 1054
-
Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium SulfateTruong, V. D. / Walter, W. M. / Giesbrecht, F. G. et al. | 1995
- 1060
-
Screening Potato Starch for Novel Properties Using Differential Scanning CalorimetryKim, Y. S. / Wiesenborn, D. P. / Orr, P. H. / Grant, L. A. et al. | 1995
- 1066
-
Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and PropertiesGnanasambandam, R. / Hettiarachchy, N. S. et al. | 1995
- 1070
-
-Glucan Enrichment of Barley Fractions by Air Classification and SievingKnuckles, B. E. / Chiu, M.-C. M. et al. | 1995
- 1075
-
Color Retention in Red Chile Powder as Related to Delayed HarvestIsidoro, E. / Cotter, D. J. / Fernandez, G. C. J. / Southward, G. M. et al. | 1995
- 1078
-
Model for Gas Exchange Dynamics in Modified-Atmosphere Packages of Fruits and VegetablesFishman, S. / Rodov, V. / Peretz, J. / Ben-Yehoshua, S. et al. | 1995
- 1084
-
Quality of Electron Beam Irradiated StrawberriesYu, L. / Reitmeier, C. A. / Gleason, M. L. / Nonnecke, G. R. et al. | 1995
- 1088
-
Free Fatty Acids from Orange Juice Absorption into Laminated Cartons and their Effects on AdhesionPieper, G. / Petersen, K. et al. | 1995
- 1092
-
Unsaturated Aldehydes Identification from Green CoffeeBoosfeld, J. / Vitzthum, O. G. et al. | 1995
- 1097
-
Highly Sensitive Method for Urea Detection in WineKodama, S. / Suzuki, T. et al. | 1995
- 1100
-
Stability of Metabolically Conjugated Precursors of Meat and Milk Flavor Compounds in Various SolventsHan, L.-H. / Lindsay, R. C. et al. | 1995
- 1104
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Hydrolysates from Proteolysis of Heat-denatured Whey ProteinsMutilangi, W. A. M. / Panyam, D. / Kilara, A. et al. | 1995
- 1110
-
Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein IsolatesAlthouse, P. J. / Dinakar, P. / Kilara, A. et al. | 1995
- 1113
-
Antioxidant Activity of Fungus Suillus bovinus (L: Fr.) O. KuntzeKasuga, A. / Aoyagi, Y. / Sugahara, T. et al. | 1995
- 1116
-
Decreasing Lipid Oxidation in Soybean Oil by a UV Absorber in the Packaging MaterialPascall, M. A. / Harte, B. R. / Giacin, J. R. / Gray, J. I. et al. | 1995
- 1120
-
Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pHHunt, J. A. / Dalgleish, D. G. et al. | 1995
- 1124
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Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water EmulsionsEuston, S. E. / Singh, H. / Munro, P. A. / Dalgleish, D. G. et al. | 1995
- 1132
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Power Absorption During Microwave Heating of Emulsions and Layered SystemsBarringer, S. A. / Ayappa, K. G. / Davis, E. A. / Davis, H. T. et al. | 1995
- 1137
-
Microwave-Heating Temperature Profiles for Thin Slabs Compared to Maxwell and Lambert Law PredictionsBarringer, S. A. / Davis, E. A. / Gordon, J. / Ayappa, K. G. et al. | 1995
- 1143
-
Plasmin Inactivation with Pulsed Electric FieldsVega-Mercado, H. / Powers, J. R. / Barbosa-Canovas, G. V. / Swanson, B. G. et al. | 1995
- 1147
-
Degradable Wheat Gluten Films: Preparation, Properties and ApplicationsHerald, T. J. / Gnanasambandam, R. / McGuire, B. H. / Hachmeister, K. A. et al. | 1995
- 1151
-
Zinc Chemical Form in Some Traditional Soy FoodsIkeda, S. / Murakami, T. et al. | 1995
- 1156
-
Erratum Notice| 1995
- 1157
-
Seafood Division Style Guide| 1995
- 1158
-
UMI Microform Information| 1995
-
Page Charge Statement| 1995
-
Author Index, Vol. 60, N. 5| 1995
-
IFT Professional Membership Information - Cover 3| 1995
-
JFS Masthead -- Staff & Publication Information| 1995
-
IFIS - International Food Information Service| 1995
-
Memo from the Scientific Editor| 1995
-
Guide to Submission of JFS Manuscripts on Disk| 1995