Extrusion of Apple Pomace Facilitates Pectin Extraction (English)
- New search for: Hwang, J.-K.
- New search for: Kim, C.-J.
- New search for: Kim, C.-T.
- New search for: Hwang, J.-K.
- New search for: Kim, C.-J.
- New search for: Kim, C.-T.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
63
, 5
;
841-844
;
1998
-
ISSN:
- Article (Journal) / Print
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Title:Extrusion of Apple Pomace Facilitates Pectin Extraction
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Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 63, 5 ; 841-844
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:1998-01-01
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Size:4 pages
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ISSN:
-
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 63, 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.
- 747
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CRITICAL REVIEW - Kinetic models for thermal inactivation of multiple pectinesterases in citrus juicesChen, C.S. et al. | 1998
- 747
-
Kinetic Models for Thermal Inactivation of Multiple Pectinesterases in Citrus JuicesCHEN, C.S. / WU, M.C. et al. | 1998
- 751
-
HYPOTHESIS PAPERS - Computer simulation of onboard chilling and freezing of Albacore tunaZhao, Y. et al. | 1998
- 751
-
Computer Simulation on Onboard Chilling and Freezing of Albacore TunaZHAO, YANYUN / KOLBE, EDWARD / CRAVEN, CORMAE et al. | 1998
- 756
-
Effective Partition Constant of Solute between Ice and Liquid Phases in Progressive Freeze‐ConcentrationMIYAWAKI, OSATO / LIU, LING / NAKAMURA, KOZO et al. | 1998
- 756
-
HYPOTHESIS PAPERS - Effective partition constant of solute between ice and liquid phases in progressive freeze-concentrationMiyawaki, O. et al. | 1998
- 759
-
Meat Color and Biochemical Characteristics of Unacceptable Dark‐colored Broiler Chicken CarcassesBOULIANNE, M. / KING, A. J. et al. | 1998
- 759
-
CHEMISTRY-BIOCHEMISTRY - Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcassesBoulianne, M. et al. | 1998
- 763
-
CHEMISTRY-BIOCHEMISTRY - Discoloration of fresh pork as related to muscle and display conditionsZhu, L.G. et al. | 1998
- 763
-
Discoloration of Fresh Pork as Related to Muscle and Display ConditionsZHU, L. G. / BREWER, M. S. et al. | 1998
- 768
-
Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated CatfishCHEW, S‐Y. / HSIEH, Y‐H. P. et al. | 1998
- 768
-
CHEMISTRY-BIOCHEMISTRY - Rapid CO2 evolution method for determining shelf life of refrigerated catfishChew, S.-Y. et al. | 1998
- 772
-
CHEMISTRY-BIOCHEMISTRY - Extractive components of the adductor muscle of Japanese baking scallop and changes during refrigerated storageWongso, S. et al. | 1998
- 772
-
Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated StorageWONGSO, SUWIDJI / YAMANAKA, HIDEAKI et al. | 1998
- 777
-
Purified NADPH‐Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel SurimiJiang, Shann‐Tzong / Ho, Ming‐Lang / Jiang, Sheng‐Ho / Chen, Hsing‐Chen et al. | 1998
- 777
-
CHEMISTRY-BIOCHEMISTRY - Purified NADPH-sulfite reductase from Saccharomyces cerevisiae effects on quality of ozonated mackerel surimiJiang, S.-H. et al. | 1998
- 782
-
CHEMISTRY-BIOCHEMISTRY - Protein and amino acid profiles in natural and artificial shark fins using capillary electrophoresisChou, S.-S. et al. | 1998
- 782
-
Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary ElectrophoresisCHOU, SHIN‐SHOU / SU, SHU‐CHU / SHIAU, HUEI‐WEN / HWANG, DENG‐FWU / YU, PEI‐CHIN / LEE, SHU‐CHI et al. | 1998
- 785
-
Maillard Reaction in Glassy Low‐Moisture Solids as Affected by Buffer Type and ConcentrationBELL, LEONARD N. / WHITE, KAREN L. / CHEN, YIN‐HUI et al. | 1998
- 785
-
CHEMISTRY-BIOCHEMISTRY - Maillard reaction in glassy low-moisture solids as affected by buffer type and concentrationBell, L.N. et al. | 1998
- 789
-
CHEMISTRY-BIOCHEMISTRY - Hydration of whey powders as determined by different methodsLamiot, E. et al. | 1998
- 789
-
Hydration of Whey Powders as Determined by Different MethodsLAMIOT, E. / POULIOT, M. / LEBEUF, Y. / PAQUIN, P. et al. | 1998
- 793
-
ENGINEERING-PROCESSING - Frozen hake fillets quality as related to texture and viscosity by mechanical methodsBarroso, M. et al. | 1998
- 793
-
Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical MethodsBARROSO, MARTA / CARECHE, MERCEDES / BARRIOS, LAURA / BORDERIAS, A. JAVIER et al. | 1998
- 797
-
ENGINEERING-PROCESSING - Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed stateBerry, B.W. et al. | 1998
- 797
-
Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed StateBERRY, B. W. et al. | 1998
- 801
-
ENGINEERING-PROCESSING - Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blendChin, K.B. et al. | 1998
- 801
-
Functional, Textural and Microstructural Properties of Low‐fat Bologna (Model System) with a Konjac BlendCHIN, K.B. / KEETON, J.T. / LONGNECKER, M.T. / LAMKEY, J.W. et al. | 1998
- 808
-
Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac BlendsCHIN, K.B. / KEETON, J.T. / LONGNECKER, M.T. / LAMKEY, J.W. et al. | 1998
- 808
-
ENGINEERING-PROCESSING - Low-fat bologna in a model system with varying types and levels of konjac blendsChin, K.B. et al. | 1998
- 814
-
ENGINEERING-PROCESSING - Physical properties of extruded products as affected by cheese wheyOnwulata, C.I. et al. | 1998
- 814
-
Physical Properties of Extruded Products as Affected by Cheese WheyONWULATA, C.I. / KONSTANCE, R.P. / SMITH, P.W. / HOLSINGER, V.H. et al. | 1998
- 819
-
ENGINEERING-PROCESSING - Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometryMoreau, D.L. et al. | 1998
- 819
-
Porosity of Whey Protein‐Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement PycnometryMOREAU, D.L. / ROSENBERG, M. et al. | 1998
- 824
-
Whey Protein Edible Film Structures Determined by Atomic Force MicroscopeLENT, L. E. / VANASUPA, L. S. / TONG, P. S. et al. | 1998
- 824
-
ENGINEERING-PROCESSING - Whey protein edible film structures determined by atomic force microscopeLent, L.E. et al. | 1998
- 828
-
ENGINEERING-PROCESSING - Factors affecting pink discoloration in annatto-colored pasteurized process cheeseShumaker, E.K. et al. | 1998
- 828
-
Factors Affecting Pink Discoloration in Annatto‐colored Pasteurized Process CheeseSHUMAKER, E. K. / WENDORFF, W. L. et al. | 1998
- 832
-
ENGINEERING-PROCESSING - Effects of long-grain rough rice storage history on end-use qualityDaniels, M.J. et al. | 1998
- 832
-
Effects of Long‐Grain Rough Rice Storage History on End‐Use QualityDANIELS, M. J. / MARKS, B. P. / SIEBENMORGEN, T. J. / MCNEW, R.W. / MEULLENET, J. F. et al. | 1998
- 836
-
ENGINEERING-PROCESSING - Equilibrium in cellular food osmotic solution systems as related to structureBarat, J.M.E. et al. | 1998
- 836
-
Equilibrium in cellular food osmotic solution systems as related to structureBarat, J. M. E. / Chiralt, A. / Fito, P. et al. | 1998
- 841
-
ENGINEERING-PROCESSING - Extrusion of apple pomace facilitates pectin extractionHwang, J.-K. et al. | 1998
- 841
-
Extrusion of Apple Pomace Facilitates Pectin ExtractionHWANG, JAE‐KWAN / KIM, CHUL‐JIN / KIM, CHONG‐TAI et al. | 1998
- 845
-
ENGINEERING-PROCESSING - Microfiltration and ultrafiltration ceramic membranes for apple juice clarificationFukumoto, L.R. et al. | 1998
- 845
-
Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice ClarificationFUKUMOTO, L.R. / DELAQUIS, P. / GIRARD, B. et al. | 1998
- 851
-
ENGINEERING-PROCESSING - Quality and shelf-life of fresh cut carrot slices as affected by slicing methodBarry-Ryan, C. et al. | 1998
- 851
-
Quality and Shelf‐life of Fresh Cut Carrot Slices as Affected by Slicing MethodBARRY‐RYAN, CATHERINE / O'BEIRNE, DAVID et al. | 1998
- 857
-
Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded ExtrudatesDESRUMAUX, A. / BOUVIER, J.M. / BURRI, J. et al. | 1998
- 857
-
ENGINEERING-PROCESSING - Corn grits particle size and distribution effects on the characteristics of expanded extrudatesDesrumaux, A. et al. | 1998
- 864
-
Nutrient‐based Corn and Soy Products by Twin‐screw ExtrusionKONSTANCE, R. P. / ONWULATA, C. I. / SMITH, P.W. / LU, D. / TUNICK, M. H. / STRANGE, E. D. / HOLSINGER, V. H. et al. | 1998
- 864
-
ENGINEERING-PROCESSING - Nutrient-based corn and soy products by twin-screw extrusionKonstance, R.P. et al. | 1998
- 869
-
Texture of Glassy Corn Cakes as a Function of Moisture ContentLI, Y. / KLOEPPEL, K. M. / HSIEH, F. et al. | 1998
- 869
-
ENGINEERING-PROCESSING - Texture of glassy corn cakes as a function of moisture contentLi, Y. et al. | 1998
- 873
-
High Pressure Inactivation of PolyphenoloxidasesWEEMAES, C. / LUDIKHUYZE, L. / VAN DEN BROECK, I. / HENDRICKX, M. et al. | 1998
- 873
-
ENGINEERING-PROCESSING - High pressure inactivation of polyphenoloxidasesWeemaes, C. et al. | 1998
- 878
-
High Hydrostatic Pressure Effects on Vegetable StructurePRÉSTAMO, G. / ARROYO, G. et al. | 1998
- 878
-
ENGINEERING-PROCESSING - High hydrostatic pressure effects on vegetable structurePrestamo, G. et al. | 1998
- 882
-
ENGINEERING-PROCESSING - Heat distribution in industrial-scale water cascading (rotary) retortSmout, C. et al. | 1998
- 882
-
Heat Distribution in Industrial‐scale Water Cascading (Rotary) RetortSMOUT, C. / LOEY, A. VAN / HENDRICKX, M. et al. | 1998
- 887
-
Model for Combined Effects of Temperature, pH and Water Activity on Thermal Inactivation of Bacillus cereus SporesGAILLARD, S. / LEGUERINEL, I. / MAFART, P. et al. | 1998
- 887
-
MACROBIOLOGY - Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus sporesGaillard, S. et al. | 1998
- 890
-
Decontamination of Inoculated Beef with Sequential Spraying TreatmentsDELMORE, L.R. GRAVES / SOFOS, J.N. / SCHMIDT, G.R. / SMITH, G.C. et al. | 1998
- 890
-
MACROBIOLOGY - Decontamination of inoculated beef with sequential spraying treatmentsGraves Delmore, L.R. et al. | 1998
- 894
-
Aminopeptidases from Lactobacillus sake Affected by Amines in Dry SausagesSanz, Y. / Toldra, F. et al. | 1998
- 894
-
MACROBIOLOGY - Aminopeptidases from Lactobacillus sake as affected by amines in dry sausagesSanz, Y. et al. | 1998
- 897
-
Characterization of Yeast Cultures for a Flavoring Agent in a Yogurt-Type ProductChen, H.-L. / Su, H.-P. / Lin, C.-W. et al. | 1998
- 897
-
MACROBIOLOGY - Characterization of yeast cultures for a flavoring agent in a yogurt-type productChen, H.-L. et al. | 1998
- 901
-
Physical Properties of Low‐fat Sour Cream Containing Exopolysaccharide Producing Lactic AcidADAPA, S. / SCHMIDT, K.A. et al. | 1998
- 901
-
MACROBIOLOGY - Physical properties of low-fat sour cream containing exopolysaccharide producing lactic acidAdapa, S. et al. | 1998
- 904
-
Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium BenzoateFISHER, TOMEKA L. / GOLDEN, DAVID A. et al. | 1998
- 904
-
MACROBIOLOGY - Survival of Escherichia coli O157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoateFisher, T.L. et al. | 1998
- 907
-
Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial ActivityDE SOTILLO, D. RODRIGUEZ / HADLEY, M. / WOLF‐HALL, C. et al. | 1998
- 907
-
MACROBIOLOGY - Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activityRodriguez de Sotillo, D. et al. | 1998
- 911
-
Control of Listeria monocytogenes in Vacuum‐Packaged Pre‐Peeled PotatoesJUNEJA, VIJAY K. / MARTIN, STEFAN T. / SAPERS, GERALD M. et al. | 1998
- 911
-
MACROBIOLOGY - Control of Listeria monocytogenes in vacuum-packaged prepeeled potatoesJuneja, V.K. et al. | 1998
- 915
-
Bacilli Spoilage in Part‐baked and Rebaked Brown Soda BreadLEUSCHNER, R.G.K. / O'CALLAGHAN, M.J.A. / ARENDT, E.K. et al. | 1998
- 915
-
MACROBIOLOGY - Bacilli spoilage in part-baked and rebaked brown soda breadLeuschner, R.G.K. et al. | 1998
- 919
-
α‐Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary α‐TocopherolCHEN, J.Y. / LATSHAW, J. D. / LEE, H. O. / MIN, D. B. et al. | 1998
- 919
-
NUTRITION - a-Tocopherol content and oxidative stability of egg yolk as related to dietary aL-tocopherolChen, J.Y. et al. | 1998
- 919
-
-Tocopherol Content Oxidative Stability of Egg Yolk as Related to Dietary -TocopherolChen, J. Y. / Latshaw, J. D. / Lee, H. O. / Min, D. B. et al. | 1998
- 923
-
SENSORY EVALUATION - Sensory and instrumental properties of smoked sausage made with mechanically separated poultry (MSP) meat and wheat proteinLi, R. et al. | 1998
- 923
-
Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat ProteinLI, RONGRONG / CARPENTER, JOHN A. / CHENEY, ROBERT et al. | 1998
- 930
-
Light‐Oxidized Flavor Development and Vitamin A Degradation in Chocolate MilkCHAPMAN, K.W. / ROSENBERRY, L.C. / BANDLER, D.K. / BOOR, K.J. et al. | 1998
- 930
-
SENSORY EVALUATION - Light-oxidized flavor development and vitamin A degradation in chocolate milkChapman, K.W. et al. | 1998