Specific disulfide bond in -lactalbumin influences heat-induced gelation of -lactalbumin-ovalbumin-mixed gels (English)
- New search for: Legowo, A. M.
- New search for: Imade, T.
- New search for: Yasuda, Y.
- New search for: Okazaki, K.
- New search for: Hayakawa, S.
- New search for: Legowo, A. M.
- New search for: Imade, T.
- New search for: Yasuda, Y.
- New search for: Okazaki, K.
- New search for: Hayakawa, S.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
61
, 2
;
281-285
;
1996
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ISSN:
- Article (Journal) / Print
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Title:Specific disulfide bond in -lactalbumin influences heat-induced gelation of -lactalbumin-ovalbumin-mixed gels
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Contributors:Legowo, A. M. ( author ) / Imade, T. ( author ) / Yasuda, Y. ( author ) / Okazaki, K. ( author ) / Hayakawa, S. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 61, 2 ; 281-285
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1996-01-01
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Size:5 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:English
- 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 61, 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.
- 265
-
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilkRouhana, A. / Adler-Nissen, J. / Cogan, U. / Froekiaer, H. et al. | 1996
- 265
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An Hypothesis Paper: Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilkRouhana, A. et al. | 1996
- 270
-
Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolateMutilangi, W.A.M. et al. | 1996
- 275
-
Foaming and emulsifying properties of whey protein concentrates as affected by lipid compositionVaghela, M.N. et al. | 1996
- 281
-
Specific disulfide bond in -lactalbumin influences heat-induced gelation of -lactalbumin-ovalbumin-mixed gelsLegowo, A. M. / Imade, T. / Yasuda, Y. / Okazaki, K. / Hayakawa, S. et al. | 1996
- 281
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Specific disulfide bond in a-lactalbumin influences heat-induced gelation of a -lactalbumin-ovalbumin-mixed gelsLegowo, A.M. et al. | 1996
- 286
-
Characterization and food application of an amperometric needle-type L-lactate sensorKim, N. et al. | 1996
- 291
-
Mobile phases in reverse-phase HPLC for the determination of bitter peptides in cheeseLee, K.D. et al. | 1996
- 295
-
Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLCAltemueller, A.G. et al. | 1996
- 299
-
Antistaling additives, flour type and sourdough process effects on functionality of wheat doughsArmero, E. et al. | 1996
- 304
-
Acid urease reduction of ethyl carbamate formation in sherry under simulated baking conditionsKodama, S. et al. | 1996
- 308
-
Pressure induced inactivation of selected food enzymesSeyderhelm, I. et al. | 1996
- 311
-
Pectolytic enzyme activity during intermittent warming storage of peachesArtes, F. et al. | 1996
- 314
-
Inhibition of browning of harvested head lettuceCastaner, M. et al. | 1996
- 317
-
Low O2 atmospheres affect storage quality of zucchini squash slices treated with calciumIzumi, H. et al. | 1996
- 322
-
Characterization of red radish anthocyaninsGiusti, M.M. et al. | 1996
- 327
-
Chemical composition and color of strained carrots as affected by processingHoward, L.R. et al. | 1996
- 331
-
Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like productAnkenman Granata, L. et al. | 1996
- 337
-
Calcium alginate films: Thermal properties and permeability to sorbate and ascorbateWong, D.W.S. et al. | 1996
- 342
-
Autofluorescence spectra as related to tensile properties for perimysium from bovine masseterEgelandsdal, B. et al. | 1996
- 348
-
Methods of antibiotic applications as related to microbial quality of lamb by PCA and bioluminescenceSacit Basol, M. et al. | 1996
- 350
-
Control of endogenous enzyme activity in fish muscle by inhibitors and hydrostatic pressure using RSMAshie, I.N.A. et al. | 1996
- 357
-
a2-Macroglobulin inhibition of endogenous proteases in fish muscleAshie, I.N.A. et al. | 1996
- 357
-
~2-Macroglobulin inhibition of endogenous proteases in fish muscleAshie, I. N. A. / Simpson, B. K. et al. | 1996
- 362
-
Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditionsChawla, S. P. / Venugopal, V. / Nair, P. M. et al. | 1996
- 362
-
Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under milk acidic conditionsChawla, S.P. et al. | 1996
- 367
-
Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimiWeerasinghe, V.C. et al. | 1996
- 372
-
Glass transition explanation for the effect of polyhydroxy compounds on protein denaturation in dehydrated solidsBell, L.N. et al. | 1996
- 375
-
Physical properties of 20% milk fat reformulated creams manufactured from cholesterol-reduced butteroilElling, J.L. et al. | 1996
- 379
-
Total and thermostable pectinesterases in citrus juicesSnir, R. et al. | 1996
- 383
-
Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injuryNussinovitch, A. et al. | 1996
- 388
-
Pulsed ultra high pressure treatments for pasteurization of pineapple juiceAleman, G.D. et al. | 1996
- 391
-
Modified atmosphere and modified humidity packaging of fresh mushroomsRoy, S. et al. | 1996
- 398
-
Storage of spinach under low oxygen atmosphere above the extinction pointKo, N.P. et al. | 1996
- 401
-
Fatty acid distribution and its effect on oxygen permeability in laminated edible filmsPark, J.W. et al. | 1996
- 407
-
Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methodsElizalde, B.E. et al. | 1996
- 410
-
Variations in internal color of cooked beef pattiesLaack, R.L.J.M.van et al. | 1996
- 415
-
Corn zein packaging materials for cooked turkeyHerald, T.J. et al. | 1996
- 418
-
Quality of broiled beef patties supplemented with wheat germ protein flourRocha-Garza, A.E. et al. | 1996
- 422
-
Process and characteristics for a surimi-like material made from beef or porkPark, S. et al. | 1996
- 428
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Surimi from fillet frames of channel catfishKim, J.M. et al. | 1996
- 432
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Extraction of proteins from Pacific whiting mince at various washing conditionsLin, T.M. et al. | 1996
- 439
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Attachment of Salmonella typhimurium to poultry skin as related to cell viabilityKim, K.Y. et al. | 1996
- 442
-
Attachment of Salmonella on modified poultry skin surfaceKim, K.Y. et al. | 1996
- 444
-
Causes of decay of fresh-cut celeryRobbs, P.G. et al. | 1996
- 449
-
Potential inoculum sources for decay of fresh-cut celeryRobbs, P.G. et al. | 1996
- 453
-
Energy value of resistant starchRanhotra, G.S. et al. | 1996
- 456
-
Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucroseHanger, L.Y. et al. | 1996
- 459
-
Connective tissue-acidic phosphate preblend effects on reduced fat frankfurtersCalhoun, C.M. et al. | 1996
- 465
-
Peanut and walnut rancidity: Effects of oxygen concentration and relative humidityMate, J.I. et al. | 1996
- 469
-
'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydesWarner, K.J.H. et al. | 1996
- 473
-
Improvement of coffee aroma by removal of pungent volatiles using A-type zeoliteSakano, T. et al. | 1996