Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste (English)
- New search for: Kotzekidou, P.
- New search for: Kotzekidou, P.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
62
, 2
;
410-412
;
1997
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ISSN:
- Article (Journal) / Print
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Title:Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste
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Contributors:Kotzekidou, P. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 62, 2 ; 410-412
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1997-01-01
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Size:3 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 62, 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.
- 213
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Modeling Low Temperature Blanched Carrot Firmness Based on Heat Induced Processes and Enzyme ActivityVERLINDEN, BERT E. / DE BAERDEMAEKER, JOSSE et al. | 1997
- 220
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Inverse Superposition for Calculating Food Product Temperatures during In‐container Thermal ProcessingSTOFOROS, NIKOLAOS G. / NORONHA, JOäO / HENDRICKX, MARC / TOBBACK, PAUL et al. | 1997
- 225
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Reassessment of Some Fruit and Vegetable Pectin LevelsBAKER, ROBERT A. et al. | 1997
- 230
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Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process DesignWELT, B.A. / TEIXEIRA, A.A. / CHAU, K.V. / BALABAN, M.O. / HINTENLANG, D.E. et al. | 1997
- 237
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Immobilized Glucose Isomerase Use in Mirin ProductionTAKAYAMA, TAKUMI / OYASHIKI, HARUO / SAKAI, TAKUO et al. | 1997
- 242
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Citrus Tissue Extracts Affect Juice Cloud StabilityCAMERON, RANDALL G. / BAKER, ROBERT A. / GROHMANN, KAREL et al. | 1997
- 246
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Properties of Anthocyanins from Grape Cell CultureCORMIER, F. / COUTURE, R. / DO, C.B. / PHAM, T.Q. / TONG, V.H. et al. | 1997
- 249
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Identification of Predominant Aroma Compounds in Muscadine Grape JuiceBAEK, H.H. / CADWALLADER, K.R. / MARROQUIN, E. / SILVA, J.L. et al. | 1997
- 253
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Inorganic Cations and Polyamines Moderate Pectinesterase ActivityLEITING, V.A. / WICKER, L. et al. | 1997
- 256
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Browning Susceptibility and Changes in Composition During Storage of Carambola SlicesWELLER, A. / SIMS, C.A. / MATTHEWS, R.F. / BATES, R.P. / BRECHT, J.K. et al. | 1997
- 261
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Temperature Sensitivity and Pressure Resistance of Mushroom PolyphenoloxidaseWEEMAES, C. / RUBENS, P. / De CORDT, S. / LUDIKHUYZE, L. / VAN DEN BROECK, I. / HENDRICKX, M. / HEREMANS, K. / TOBBACK, P. et al. | 1997
- 267
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Kinetics of Alkaline Degradation of the Food Pigments Curcumin and CurcuminoidsPRICE, LISA C. / BUESCHER, R.W. et al. | 1997
- 270
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Biopolymers Produced by Cross‐linking Soybean 11S Globulin with Whey Proteins using TransglutaminaseYILDIRIM, M. / HETTIARACHCHY, N.S. et al. | 1997
- 276
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Gelling Temperature of Gellan Solutions Containing Calcium IonsTANG, J. / TUNG, M. A. / ZENG, Y. et al. | 1997
- 281
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Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking PropertiesCUMBEE, B. / HILDEBRAND, D.F. / ADDO, K. et al. | 1997
- 284
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Factors Affecting the Gelation Properties of Hydrolyzed Sunflower ProteinsSANCHEZ, ANA C. / BURGOS, JUSTINO et al. | 1997
- 289
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Supercritical CO2 Extraction of Oil and Residual Proteins from Atlantic Mackerel (Scomber scombrus) as Affected by Moisture ContentDUNFORD, NURHAN TURGUT / TEMELLI, FERAL / LeBLANC, EILEEN et al. | 1997
- 295
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Quality Assessment of Sardines During Storage by Measurement of Fluorescent CompoundsAUBOURG, SANTIAGO P. / SOTELO, CARMEN G. / GALLARDO, JOSÉ M. et al. | 1997
- 299
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Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and CryoprotectantsCHANG, C.C. / REGENSTEIN, J.M. et al. | 1997
- 305
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Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by PolyphosphatesCHANG, C.C. / REGENSTEIN, J.M. et al. | 1997
- 310
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Mackerel Cathepsins B and L Effects on Thermal Degradation of SurimiJIANG, SHANN‐TZONG / LEE, BAI‐LIN / TSAO, CHING‐YU / LEE, JAI‐JAAN et al. | 1997
- 316
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Lactate Dehydrogenase Activity as an Endpoint Heating Indicator in Cooked BeefSTALDER, J.W. / SMITH, G.L. / KEETON, J.T. / SMITH, S.B. et al. | 1997
- 321
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Aroma Volatiles in Cooked Alligator MeatBAEK, H.H. / CADWALLADER, K.R. et al. | 1997
- 326
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Heat‐Induced Gelation Properties of Surimi From Mechanically Separated ChickenSMYTH, ANNE B. / O'NEILL, EILEEN et al. | 1997
- 331
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Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and StorageCLUSKEY, S. MC / CONNOLLY, J.F. / DEVERY, R. / O'BRIEN, B. / KELLY, J. / HARRINGTON, D. / STANTON, C. et al. | 1997
- 338
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Partial Deacidification and Demineralization of Cottage Cheese Whey by NanofiltrationBARRANTES, L.D. / MORR, C.V. et al. | 1997
- 342
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Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaClDEMETRIADES, K. / COUPLAND, J.N. / McCLEMENTS, D. J. et al. | 1997
- 348
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Whey Improves Oxidative Stability of Soybean OilBROWDY, A.A. / HARRIS, N.D. et al. | 1997
- 351
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Water Vapor Resistance of Red Delicious Apples and Celery Sticks Coated with Edible Caseinate‐Acetylated Monoglyceride FilmsDE JESÚS AVENA‐BUSTILLOS, ROBERTO / KROCHTA, JOHN M. / SALTVEIT, MIKAL E. et al. | 1997
- 355
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Concentration and Interactive Effects on the Sorption of Aroma Liquids and Vapors into PolypropyleneJOHANSSON, F. / LEUFVÉN, A. et al. | 1997
- 359
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Pectic Substance Degradation and Texture of Carrots as Affected by PressurizationKATO, NORIKO (HYAKUMOTO) / TERAMOTO, AI / FUCHIGAMI, MICHIKO et al. | 1997
- 363
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Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During StorageCISNEROS‐ZEVALLOS, LUIS / SALTVEIT, MIKAL E. / KROCHTA, JOHN M. et al. | 1997
- 367
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Accurate Measurement of Extrudate Temperature and Heat Loss On A Twin‐Screw ExtruderKARWE, M.V. / GODAVARTI, S. et al. | 1997
- 373
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Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological ContaminationDELMORE, LYNN R. GRAVES / SOFOS, JOHN N. / REAGAN, JAMES O. / SMITH, GARY C. et al. | 1997
- 377
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Foaming Properties of Egg Albumen with a Bubbling Apparatus Compared with WhippingBANIEL, A. / FAINS, A. / POPINEAU, Y. et al. | 1997
- 382
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Protein and Salt Effects on Ca2+‐Induced Cold Gelation of Whey Protein IsolateHONGSPRABHAS, P. / BARBUT, S. et al. | 1997
- 386
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Kinetics of Casein Degradation during Ripening of Fynbo Cheese Salted with NaCl/KCl BrineZORRILLA, SUSANA E. / RUBIOLO, AMELIA C. et al. | 1997
- 390
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Whey Protein Emulsion Film Performance as Affected by Lipid Type and AmountSHELLHAMMER, T.H. / KROCHTA, J.M. et al. | 1997
- 395
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Mechanical and Barrier Properties of Rice Bran FilmsGNANASAMBANDAM, R. / HETTIARACHCHY, N.S. / COLEMAN, M. et al. | 1997
- 399
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Destruction and Inhibition of Bacterial Spores by High Voltage Pulsed Electric FieldMARQUEZ, V.O. / MITTAL, G.S. / GRIFFITHS, M.W. et al. | 1997
- 402
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Trisodium Phosphate Treatment of Pork CarcassesMORRIS, C.A. / LUCIA, L.M. / SAVELL, J.W. / ACUFF, G.R. et al. | 1997
- 404
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Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and MonoterpenesADEGOKE, G.O. / IWAHASHI, H. / KOMATSU, Y. et al. | 1997
- 406
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Antibacterial Activity of Heated Cabbage Juice, S‐Methyl‐L‐Cysteine Sulfoxide and Methyl MethanethiosulfonateKYUNG, KYU HANG / HAN, DUCK CHUL / FLEMING, HENRY P. et al. | 1997
- 410
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Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated firm canned tomato pasteKotzekidou, P. et al. | 1997
- 410
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Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato pasteKOTZEKIDOU, P. et al. | 1997
- 413
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Bacteriocins Applied to Food Packaging Materials to Inhibit Listeria monocytogenes on MeatsMING, XINTAIN / WEBER, GEORGE H. / AYRES, JAMES W. / SANDINE, WILLIAM E. et al. | 1997
- 416
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Red Wine and Model Wine Astringency as Affected by Malic and Lactic AcidKALLITHRAKA, S. / BAKKER, J. / CLIFFORD, M.N. et al. | 1997
- 421
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Taste Qualities of Reduced‐Sodium Soups as Affected by Serving TemperatureROSETT, TERRI R. / HAMILL, TERESA / MORRIS, KAREN / KLEIN, BARBARA P. et al. | 1997
- 425
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Shelf Life of Sunflower KernelsFRITSCH, C. W. / HOFLAND, C. N. / VICKERS, Z. M. et al. | 1997
- 429
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Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium PropionateECKERT, L.A. / MACA, J.V. / MILLER, R.K. / ACUFF, G.R. et al. | 1997
- 434
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Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage PattiesHO, KAI‐LAI G. / WILSON, LESTER A. / SEBRANEK, JOSEPH G. et al. | 1997