Separation of egg white lysozyme by anionic polysaccharides (English)
- New search for: Yang, C.-C.
- New search for: Chen, C.-C.
- New search for: Chang, H.-M.
- New search for: Yang, C.-C.
- New search for: Chen, C.-C.
- New search for: Chang, H.-M.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
63
, 6
;
962-965
;
1998
-
ISSN:
- Article (Journal) / Print
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Title:Separation of egg white lysozyme by anionic polysaccharides
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Contributors:
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 63, 6 ; 962-965
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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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 6
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.
- 935
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Prediction of Food Emulsion Color Using Light Scattering TheoryMcClements, D. J. / Chantrapornchai, W. / Clydesdale, F. et al. | 1998
- 935
-
HYPOTHESIS PAPERS - Prediction of food emulsion color using light scattering theoryMcClements, D.J. et al. | 1998
- 940
-
Effective Discrimination of Meat Tenderness Using Dual Attribute Time IntensityZimoch, J. / Findlay, C. J. et al. | 1998
- 940
-
HYPOTHESIS PAPERS - Effective discrimination of meat tenderness using dual attribute time intensityZimoch, J. et al. | 1998
- 945
-
Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc ChlorideNayak, R. / Kenney, P. B. / Slider, S. / Head, M. K. / Killefer, J. et al. | 1998
- 945
-
CHEMISTRY-BIOCHEMISTRY - Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chlorideNayak, R. et al. | 1998
- 951
-
Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc ChlorideNayak, R. / Kenney, P. B. / Slider, S. / Head, M. K. / Killefer, J. et al. | 1998
- 951
-
CHEMISTRY-BIOCHEMISTRY - Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chlorideNayak, R. et al. | 1998
- 955
-
CHEMISTRY-BIOCHEMISTRY - Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meatGuntensperger, B. et al. | 1998
- 955
-
Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized MeatGüntensperger, B. / Hämmerli‐Meier, D. E. / Escher, F. E. et al. | 1998
- 958
-
CHEMISTRY-BIOCHEMISTRY - Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pHPares, D. et al. | 1998
- 958
-
Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pHParés, D. / Saguer, E. / Saurina, J. / Suñol, J. J. / Carretero, C. et al. | 1998
- 962
-
Separation of Egg White Lysozyme by Anionic PolysaccharidesYang, Ching‐Chuan / Chen, Chao‐Cheng / Chang, Hung‐Min et al. | 1998
- 962
-
CHEMISTRY-BIOCHEMISTRY - Separation of egg white lysozyme by anionic polysaccharidesYang, C.-C. et al. | 1998
- 966
-
Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and SalmonSuvanich, V. / Ghaedian, R. / Chanamai, R. / Decker, E. A. / McClements, D. J. et al. | 1998
- 966
-
CHEMISTRY-BIOCHEMISTRY - Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmonSuvanich, V. et al. | 1998
- 969
-
Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock SurimiLee, Nahmgull / Park, Jae W. et al. | 1998
- 969
-
CHEMISTRY-BIOCHEMISTRY - Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimiLee, N. et al. | 1998
- 975
-
CHEMISTRY-BIOCHEMISTRY - Enzymatic maceration: Effects on volatile components of mango pulpSakho, M. et al. | 1998
- 975
-
Enzymatic Maceration: Effects on Volatile Components of Mango PulpSakho, M. / Chassagne, D. / Jaus, A. / Chiarazzo, E. / Crouzet, J. et al. | 1998
- 979
-
CHEMISTRY-BIOCHEMISTRY - Measurement of gelpoint temperature and modulus of pectin gelsArenaz, M.F. et al. | 1998
- 979
-
Measurement of Gelpoint Temperature and Modulus of Pectin GelsArenaz, M. F. / Lozano, J. E. et al. | 1998
- 983
-
Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property MeasurementsBircan, C. / Barringer, S. A. et al. | 1998
- 983
-
CHEMISTRY-BIOCHEMISTRY - Salt-starch interactions as evidenced by viscosity and dielectric property measurementsBircan, C. et al. | 1998
- 987
-
Thermal Stabilities of Peroxidases from Fresh Pinto BeansYemenicioǧlu, Ahmet / Özkan, Mehmet / Cemeroǧlu, Bekir et al. | 1998
- 987
-
CHEMISTRY-BIOCHEMISTRY - Thermal stabilities of peroxidases from fresh pinto beansYemenicioglu, A. et al. | 1998
- 991
-
CHEMISTRY-BIOCHEMISTRY - Laboratory reaction cell to model Maillard color development in a starch-glucose-lysine systemBates, L. et al. | 1998
- 991
-
Laboratory Reaction Cell to Model Maillard Color Development in a Starch‐Glucose‐Lysine SystemBates, L. / Ames, J. M. / MacDougall, D. B. / Taylor, P. C. et al. | 1998
- 997
-
Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by EmulsifiersDonnelly, J. L. / Decker, E. A. / McClements, D. J. et al. | 1998
- 997
-
CHEMISTRY-BIOCHEMISTRY - Iron-catalyzed oxidation of menhaden oil as affected by emulsifiersDonnelly, J.L. et al. | 1998
- 1001
-
Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and TurkeyNanke, K. E. / Sebranek, J. G. / Olson, D. G. et al. | 1998
- 1001
-
ENGINEERING-PROCESSING - Color characteristics of irradiated vacuum packaged pork, beef, and turkeyNanke, K.E. et al. | 1998
- 1007
-
Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water BindersMotzer, E. A. / Carpenter, J. A. / Reynolds, A. E. / Lyon, C. E. et al. | 1998
- 1007
-
ENGINEERING-PROCESSING - Quality of restructured hams manufactured with PSE pork as affected by water bindersMotzer, E.A. et al. | 1998
- 1012
-
Emulsification of Commercial Dairy Proteins with Exhaustively Washed MuscleImm, J. Y. / Regenstein, J. M. et al. | 1998
- 1012
-
ENGINEERING-PROCESSING - Emulsification of commercial dairy proteins with exhaustively washed muscleImm, J.Y. et al. | 1998
- 1018
-
Composition and Quality Attributes of Reduced‐Fat Cheese as Affected by Lecithin TypeDrake, M. A. / Chen, X. Q. / Gerard, P. D. / Gurkin, S. U. et al. | 1998
- 1018
-
ENGINEERING-PROCESSING - Composition and quality attributes of reduced-fat cheese as affected by lecithin typeDrake, M.A. et al. | 1998
- 1024
-
Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein‐Based Edible FilmsChick, J. / Ustunol, Z. et al. | 1998
- 1024
-
ENGINEERING-PROCESSING - Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible filmsChick, J. et al. | 1998
- 1028
-
ENGINEERING-PROCESSING - Electrical properties of fish mince during multi-frequency ohmic heatingWu, H. et al. | 1998
- 1028
-
Electrical Properties of Fish Mince During Multi‐frequency Ohmic HeatingWu, H. / Kolbe, E. / Flugstad, B. / Park, J. W. / Yongsawatdigul, J. et al. | 1998
- 1033
-
ENGINEERING-PROCESSING - Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handlingNunes, M.C.N. et al. | 1998
- 1033
-
Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest HandlingNunes, M. C. N. / Brecht, J. K. / Morais, A. M. M. B. / Sargent, S. A. et al. | 1998
- 1037
-
Quality of Strawberries Automatically Packed in Different Plastic FilmsGarcía, J. M. / Medina, R. J. / Olías, J. M. et al. | 1998
- 1037
-
ENGINEERING-PROCESSING - Quality of strawberries automatically packed in different plastic filmsGarcia, J.M. et al. | 1998
- 1042
-
Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric FieldsRaso, Javier / Calderón, María Luisa / Góngora, Marcela / Barbosa‐Cánovas, Gustavo V. / Swanson, Barry G. et al. | 1998
- 1042
-
ENGINEERING-PROCESSING - Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fieldsRaso, J. et al. | 1998
- 1045
-
Heating Rates of Peach Juice in an Agitated Jacketed VesselIbarz, A. / Ramos, A.M. / Puig‐Bargués, J. / Barbosa‐Cánovas, G.V. et al. | 1998
- 1045
-
ENGINEERING-PROCESSING - Heating rates of peach juice in an agitated jacketed vesselIbarz, A. et al. | 1998
- 1049
-
Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and StorageCaner, C. / Vergano, P. J. / Wiles, J. L. et al. | 1998
- 1049
-
ENGINEERING-PROCESSING - Chitosan film mechanical and permeation properties as affected by acid, plasticizer and storageCaner, C. et al. | 1998
- 1062
-
True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated TemperaturesGoedeken, D. L. / Shah, K. K. / Tong, C. H. et al. | 1998
- 1052
-
ENGINEERING-PROCESSING - True thermal conductivity determination of moist porous food materials at elevated temperaturesGoedeken, D.L. et al. | 1998
- 1054
-
ENGINEERING-PROCESSING - Structural and textural quality of kinu-tofu frozen-then-thawed at high-pressureFuchigami, M. et al. | 1998
- 1054
-
Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐PressureFuchigami, Michiko / Teramoto, Ai / Ogawa, Noriko et al. | 1998
- 1058
-
Extrusion of Soybean and Wheat Flour as Affected by Moisture ContentZasypkin, D. V. / Lee, Tung‐Ching et al. | 1998
- 1058
-
ENGINEERING-PROCESSING - Extrusion of soybean and wheat flour as affected by moisture contentZasypkin, D.V. et al. | 1998
- 1067
-
Moisture Content Adjustment to Modify Texture of Reduced‐Oil PecansAnzaldúa‐morales, A. / Brusewitz, G. H. / Maness, N. O. et al. | 1998
- 1067
-
ENGINEERING-PROCESSING - Moisture content adjustment to modify texture of reduced-oil pecansAnzaldua-Morales, A. et al. | 1998
- 1070
-
Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°CVillegas, E. / Gilliland, S. E. et al. | 1998
- 1070
-
MICROBIOLOGY - Hydrogen peroxide production by Lactobacillus delbrueckii subsp Lactis I at 5(degree)CVillegas, E. et al. | 1998
- 1075
-
Stability of Shredded Mozzarella Cheese Under Modified AtmospheresEliot, S. C. / Vuillemard, J.‐C. / Emond, J.‐P. et al. | 1998
- 1075
-
MICROBIOLOGY - Stability of shredded Mozzarella cheese under modified atmospheresEliot, S.C. et al. | 1998
- 1081
-
Domoic Acid Levels of Naturally Contaminated Scallops as Affected by CanningLeira, F. J. / Vieites, J. M. / Botana, L. M. / Vyeites, M. R. et al. | 1998
- 1081
-
NUTRITION - Domoic acid levels of naturally contaminated scallops as affected by canningLeira, F.J. et al. | 1998
- 1084
-
Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase‐Free and Normal SoybeansTorres‐Penaranda, A. V. / Reitmeier, C. A. / Wilson, L. A. / Fehr, W. R. / Narvel, J. M. et al. | 1998
- 1084
-
SENSORY EVALUATION - Sensory characteristics of soymilk and tofu made from lipoxygenase-free and normal soybeansTorres-Penaranda, A.V. et al. | 1998
- 1088
-
SENSORY EVALUATION - Volume and sensory properties of yellow cakes as affected by high fructose corn syrup and corn oilMurano, P.S. et al. | 1998
- 1088
-
Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn OilMurano, P. S. / Johnson, J. M. et al. | 1998
- 1093
-
1998 ANNUAL INDEXES-JFS STYLE GUIDE - 1998 Annual Author Index| 1998
- 1096
-
1998 ANNUAL INDEXES-JFS STYLE GUIDE - 1998 Annual Subject Index| 1998
- 1116
-
1998 ANNUAL INDEXES-JFS STYLE GUIDE - JFS Style Guide for Research Papers| 1998