Leavened dough pH determination by an improved method (Unknown)
- New search for: Miller, R. A.
- New search for: Graf, E.
- New search for: Hoseney, R. C.
- New search for: Miller, R. A.
- New search for: Graf, E.
- New search for: Hoseney, R. C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
59
, 5
;
1086
;
1994
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ISSN:
- Article (Journal) / Print
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Title:Leavened dough pH determination by an improved method
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Contributors:
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 59, 5 ; 1086
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1994-01-01
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Size:1086 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 59, 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.
- 921
-
Water activity, glass transition and microbial stability in concentrated-semimoist food systemsChirife, J. et al. | 1994
- 921
-
Basic Research, Applied Science, and Engineering Articles| 1994
- 928
-
Calcium fortified, reduced fat beef emulsion productBoyle, E.A.E. et al. | 1994
- 933
-
Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausageZiprin, Y.A. et al. | 1994
- 937
-
Low-fat high-moisture frankfurters: Effects of temperature and water during extended mixingSylvia, S.F. et al. | 1994
- 941
-
Low-fat bologna and beaker sausage: Effects of carrageenans and chloride saltsTrius, A. et al. | 1994
- 946
-
Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphateTrius, A. et al. | 1994
- 952
-
Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrateLin, C.-W. et al. | 1994
- 956
-
Temperature affects microstructure of renneted milk gelLagoueyte, N. et al. | 1994
- 960
-
Inactivation kinetics of Listeria innocua in skim milk in a continuous flow processing systemFairchild, T.M. et al. | 1994
- 964
-
Magnetic treatment of milk and surface treatment of plate heat exchangers: Effects on milk foulingYoon, J. et al. | 1994
- 970
-
Arnott test correlates with dynamic rheological properties for determining cheddar cheese meltabilityUstunol, Z. et al. | 1994
- 972
-
Fynbo cheese NaCl and KCl changes during ripeningZorrilla, S.E. et al. | 1994
- 976
-
Modeling NaCl and KCl movement in Fynbo cheese during saltingZorrilla, S.E. et al. | 1994
- 981
-
Concept matching technique for assessing importance of volatile compounds for cheddar cheese aromaDacremont, C. et al. | 1994
- 986
-
Camembert cheese water loss through absorbent packagingDesobry, S. et al. | 1994
- 990
-
Styrene and ethylbenzene migration from polystyrene into dairy products by dynamic purge-and-trap gas chromatographyEhret-Henry, J. et al. | 1994
- 993
-
Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by time-temperatureRodriguez-Jerez, J.J. et al. | 1994
- 998
-
Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchoviesRodriguez-Jerez, J.J. et al. | 1994
- 1002
-
Carp natural actomyosin: Thermal denaturation mechanismSano, T. et al. | 1994
- 1009
-
Acclimation temperature affects activities of S' nucleotidase and acid phosphatase and lipid and fatty acid composition in carp muscle microsomesYang, S. A. / Endo, K. et al. | 1994
- 1013
-
Cathepsin degradation of Pacific whiting surimi proteinsAn, H. et al. | 1994
- 1018
-
Temperature and pH affect transglutaminase-catalyzed "setting" of crude fish actomyosinJoseph, D. et al. | 1994
- 1024
-
Activation mechanisms of prophenoloxidase on melanosis development in Florida spiny lobster (Panulirus argus) cuticleAli, M.T. et al. | 1994
- 1031
-
Potato peel waste: Stability and antioxidant activity of a freeze-dried extractRodriguez de Sotillo, D. et al. | 1994
- 1034
-
Cowpeas tannins related to cultivar, maturity, dehulling and heatingChang, M.-J. et al. | 1994
- 1037
-
Blanching leafy vegetables with electromagnetic energyPonne, C.T. et al. | 1994
- 1042
-
Enzymatic browning control in minimally processed mushroomsSapers, G.M. et al. | 1994
- 1048
-
HPLC determination of sugars and starch in green beansLopez-Hernandez, J. / Gonzalez-Castro, M. J. / Vazquez-Blanco, M. E. / Vazquez-Orderiz, M. L. et al. | 1994
- 1050
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Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop (Annona muricata, L.) maturationLima De Oliveira, S. / Barbosa Guerra, N. / Sucupira Maciel, M. I. / Souza Livera, A. V. et al. | 1994
- 1053
-
Intermittent warming reduces chilling injury and decay of tomato fruitArtes, F. / Escriche, A. J. et al. | 1994
- 1057
-
Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberriesGao, L. / Mazza, G. et al. | 1994
- 1060
-
Microbial populations and malolactic fermentation of apple cider using traditional and modified methodsDuenas, M. / Irastorza, A. / Fernandez, K. / Bilbao, A. et al. | 1994
- 1065
-
Plum juice quality affected by enzyme treatment and finingChang, T.-S. / Siddiq, M. / Sinha, N. K. / Cash, J. N. et al. | 1994
- 1070
-
Thermoluminescence spectra of inorganic dust from irradiated herbs and spicesCalderon, T. / Rendell, H. M. / Beneitez, P. / Townsend, P. D. et al. | 1994
- 1072
-
Phospholipid hydrolysate and antistaling amylase effects on retrogradation of starch in breadKweon, M. R. / Park, C. S. / Auh, J. H. / Cho, B. M. et al. | 1994
- 1077
-
Rheological studies of water-soluble (1-3), (1-4)--D-glucans from milling fractions of oatWikstrom, K. / Lindahl, L. / Andersson, R. / Westerlund, E. et al. | 1994
- 1081
-
High-protein oat flour functionality assessment in bread and sausageLapvetelainen, A. / Puolanne, E. / Salovaara, H. et al. | 1994
- 1086
-
Leavened dough pH determination by an improved methodMiller, R. A. / Graf, E. / Hoseney, R. C. et al. | 1994
- 1088
-
Proton low-field NMR measurements on crackersDesbois, P. / Le Botlan, D. et al. | 1994
- 1091
-
Flow properties of canola seed pastesWang, F. / Meisen, A. et al. | 1994
- 1096
-
Candida and Pseudomonas lipase-catalyzed hydrolysis of butteroil in the absence of organic solventsMarangoni, A. G. et al. | 1994
- 1100
-
Malt concentrates and their mixtures with sweetened condensed milk: Moisture sorption isothermsSingh, T. et al. | 1994
- 1104
-
Biogenic amines formation during malting and brewingIzquierdo-Pulido, M. / Marine-Font, A. / Vidal-Carou, M. C. et al. | 1994
- 1108
-
Crosslinking kinetics of thermally preset alginate gelsChavez, M. S. / Luna, J. A. / Garrote, R. L. et al. | 1994
- 1111
-
-Lactoglobulin separation from whey protein isolate on a large scaleMate, J. I. / Krochta, J. M. et al. | 1994
- 1115
-
Gel properties of whey protein concentrates as influenced by ionized calciumSmith, D. M. / Rose, A. J. et al. | 1994
- 1119
-
Deposited whey protein layers influence solute rejection in reverse osmosisSchwab, C. / Kessler, H. G. et al. | 1994
- 1123
-
Soy protein hydrolysate debittering by lysine-acetylationYeom, H. W. / Kim, K. S. / Rhee, J. S. et al. | 1994
- 1127
-
Functional properties of Chinese rapeseed protein isolatesXu, L. / Diosady, L. L. et al. | 1994
- 1131
-
Chemometric classification of L-tryptophan lots from genetically modified Bacillus amyloliquefaciens strainsToyoda, M. / Saito, Y. / Uchiyama, M. / Gendel, S. et al. | 1994
- 1135
-
Two colorimetric assays for iodine in foodsGarwin, J. L. / Rosenholtz, N. S. / Abdollahi, A. et al. | 1994
- 1137
-
Shear induced starch conversion during extrusionZheng, X. / Wang, S. S. et al. | 1994
- 1144
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Amylose-to-amylopectin ratio in pastas affects postprandial glucose and insulin responses and satiety in malesHospers, J. J. / Van Amelsvoort, J. M. M. / Weststrate, J. A. et al. | 1994
- 1150
-
UMI Microform Information| 1994
- 1151
-
IFIS Int'l Food Information Service| 1994
- 1152
-
IFT Professional Membership Information| 1994
-
Acclimation temperature affects activities of 5' nucleotidase and acid phosphatase and lipid and fatty acid composition in carp muscle microsomesYang, S.A. et al. | 1994
-
Author Index, Vol. 59, No. 5| 1994
-
Memo from the Scientific Editor| 1994
-
Page Charge Statement| 1994
-
JFS Masthead--Staff & Publication Information| 1994
-
UMI Article Clearinghouse Information| 1994