Yield Stress and Time-dependent Rheological Properties of Mango Pulp (English)
- New search for: Bhattacharya, S.
- New search for: Bhattacharya, S.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
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64
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1029-1033
;
1999
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ISSN:
- Article (Journal) / Print
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Title:Yield Stress and Time-dependent Rheological Properties of Mango Pulp
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Contributors:Bhattacharya, S. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 64 ; 1029-1033
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1999-01-01
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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 64
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.
- 1
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Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro ImagingHorigane, A. K. / Toyoshima, H. / Hemmi, H. / Engelaar, W. M. H. G. / Okubo, A. / Nagata, T. et al. | 1999
- 1
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HYPOTHESIS PAPERS - Internal hollows in cooked rice grains (Oryza sativa cv Koshihikari) observed by NMR micro imagingHorigane, A.K. et al. | 1999
- 3
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IFT Professional Membership| 1999
- 6
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Pulse NMR Study of Glass Transition in MaltodextrinRuan, R. / Long, Z. / Chen, P. / Huang, V. / Almaer, S. / Taub, I. et al. | 1999
- 6
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HYPOTHESIS PAPERS - Pulse NMR study of glass transition in maltodextrinRuan, R. et al. | 1999
- 10
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Glass Transition Values of Muscle TissueBRAKE, N. C. / FENNEMA, O. R. et al. | 1999
- 10
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CHEMISTRY-BIOCHEMISTRY - Glass transition values of muscle tissueBrake, N.C. et al. | 1999
- 16
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Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by AntioxidantsChen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. et al. | 1999
- 16
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Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidantsChen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. et al. | 1999
- 16
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CHEMISTRY-BIOCHEMISTRY - Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidantsChen, X. et al. | 1999
- 20
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CHEMISTRY-BIOCHEMISTRY - Chemical changes and visual appearance of albacore tuna as related to frozen storageBen-Gigirey, B. et al. | 1999
- 20
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Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen StorageBen‐gigirey, Begoña / De Sousa, Juan M. Vieites Baptista / Villa, Tomas G. / Barros‐velazquez, Jorge et al. | 1999
- 25
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Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of GelatinBrake, N. C. / Fennema, O. R. et al. | 1999
- 25
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CHEMISTRY-BIOCHEMISTRY - Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', molecular diffusion, and presence of gelatinBrake, N.C. et al. | 1999
- 33
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Proteolysis of Fynbo cheese salted with NaCl/KCI and ripened at two temperaturesLaborda, M. S. / Rubiolo, A. C. et al. | 1999
- 33
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Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two TemperaturesLaborda, M. A. / Rubiolo, A. C. et al. | 1999
- 33
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CHEMISTRY-BIOCHEMISTRY - Proteolysis of Fynbo cheese salted with NaCl-KCl and ripened at two temperaturesLaborda, M.S. et al. | 1999
- 37
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Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid ContentIversen, C. K. et al. | 1999
- 37
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CHEMISTRY-BIOCHEMISTRY - Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid contentIversen, C.K. et al. | 1999
- 40
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Soybean protein dispersions at acid pH. Thermal and theological propertiesPuppo, M. C. / A�on, M. C. et al. | 1999
- 42
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Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana PureePalou, E. / López‐Malo, A. / Barbosa‐Cánovas, G. V. / Welti‐Chanes, J. / Swanson, B. G. et al. | 1999
- 42
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CHEMISTRY-BIOCHEMISTRY - Polyphenoloxidase activity and color of blanched and high hydrostatic pressure-treated banana pureePalou, E. et al. | 1999
- 46
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CHEMISTRY-BIOCHEMISTRY - Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMRMartin, D.R. et al. | 1999
- 46
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Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMRMartin, D. R. / Ablett, S. / Darke, A. / Sutton, R. L. / Sahagian, M. et al. | 1999
- 50
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CHEMISTRY-BIOCHEMISTRY - Soybean protein dispersions at acid pH Thermal and theological propertiesPuppo, M.C. et al. | 1999
- 50
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Soybean Protein Dispersions at Acid pH. Thermal and Rheological PropertiesPuppo, M. C. / Afñón, M. C. et al. | 1999
- 57
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CHEMISTRY-BIOCHEMISTRY - Physical and molecular properties of wheat gluten film cast from heated film-forming solutionsRoy, S. et al. | 1999
- 57
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Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming SolutionsRoy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. et al. | 1999
- 57
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Physical and molecular properties of wheat gluten film cast from heated film-forming solutionsRoy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. et al. | 1999
- 61
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CHEMISTRY-BIOCHEMISTRY - Ionomeric films of alginic acidPavlath, A.E. et al. | 1999
- 61
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Ionomeric Films of Alginic AcidPavlath, A. E. / Gossett, C. / Camirand, W. / Robertson, G. H. et al. | 1999
- 64
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Sorption Isosteric Heat Determination by Thermal Analysis and Sorption IsothermsMulet, A. / García‐Reverter, J. / Sanjuán, R. / Bon, J. et al. | 1999
- 64
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ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isothermsMulet, A. et al. | 1999
- 69
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ENGINEERING - Storage stability of ground pork containing meat from an advanced meat recovery systemCalhoun, C.M. et al. | 1999
- 69
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Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery SystemCalhoun, C.M. / Gaebler, D.M. / Mandigo, R.W. et al. | 1999
- 76
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ENGINEERING - Properties and utilization of pork from an advanced meat recovery systemCalhoun, C.M. et al. | 1999
- 76
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Properties and Utilization of Pork from an Advanced Meat Recovery SystemCalhoun, C. M. / Schnell, T. D. / Mandigo, R. W. et al. | 1999
- 82
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ENGINEERING - Tensile, solubility and electrophoretic properties of egg white films as affected by surface sulfhydryl groupsHanda, A. et al. | 1999
- 82
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Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl GroupsHanda, A. / Gennadios, A. / Froning, G. W. / Kuroda, N. / Hanna, M. A. et al. | 1999
- 86
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Rheological Properties of Chymosin‐Induced Skim Milk Gels as Affected by Milk Storage Time and TemperatureRenner‐Nantz, J. J. / Shoemaker, C. F. et al. | 1999
- 86
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ENGINEERING - Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and temperatureRenner-Nantz, J.J. et al. | 1999
- 90
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Color in Concentrated Milk Proteins with High Sucrose as Affected by Glucose ReplacementPauletti, M.S. / Matta, E.J. / Castelao, E. / Rozycki, D S. et al. | 1999
- 90
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ENGINEERING - Color in concentrated milk proteins with high sucrose as affected by glucose replacementPauletti, M.S. et al. | 1999
- 93
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JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life TestGélinas, P. et al. | 1999
- 93
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Ultrafiltration/Reverse Osmosis Concentration of Lobster ExtractJayarajah, C. N. / Lee, C. M. et al. | 1999
- 93
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ENGINEERING - Ultrafiltration-reverse osmosis concentration of lobster extractJayarajah, C.N. et al. | 1999
- 99
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Textural Properties of Raw Salmon Fillets as Related to Sampling MethodSigurgisladottir, S. / Hafsteinsson, H. / Jonsson, A. / Lie, Ø. / Nortvedt, R. / Thomassen, M. / Torrissen, O. et al. | 1999
- 99
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ENGINEERING - Textural properties of raw salmon fillets as related to sampling methodSigurgisladottir, S. et al. | 1999
- 105
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ENGINEERING - Modeling respiration of apple slices in modified-atmosphere packagesLakakul, R. et al. | 1999
- 105
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Modeling Respiration of Apple Slices in Modified‐Atmosphere PackagesLakakul, R. / Beaudry, R. M. / Hernandez, R. J. et al. | 1999
- 111
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Firming of Cooked Sweet Potatoes as Affected by Alum TreatmentSasaki, A. / Kishigami, Y. / Fuchigami, M. et al. | 1999
- 111
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ENGINEERING - Firming of cooked sweet potatoes as affected by alum treatmentSasaki, A. et al. | 1999
- 116
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Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas concentrationsMcLaughlin, C. P. / O'Beirne, D. et al. | 1999
- 116
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ENGINEERING - Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas concentrationsMcLaughlin, C.P. et al. | 1999
- 116
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Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas ConcentrationsMcLaughlin, C. P. / O'Beirne, D. et al. | 1999
- 120
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Corn Masa and Tortillas from Extruded Instant Corn Flour Containing Hydrocolloids and LimeArámbula, V.G. / Mauricio, S.R.A. / Figueroa, C.J.D. / González‐Hernández, J. / Ordorica, F.C.A. et al. | 1999
- 120
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ENGINEERING - Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and limeArambula, V.G. et al. | 1999
- 125
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ENGINEERING - Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurementsBasaran, T.K. et al. | 1999
- 125
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Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity MeasurementsBasaran, T. K. / Coupland, J. N. / McClements, D. J. et al. | 1999
- 129
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ENGINEERING - Gelation mechanism of curdlan by dynamic viscoelasticity measurementsFunami, T. et al. | 1999
- 129
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Gelation Mechanism of Curdlan by Dynamic Viscoelasticity MeasurementsFUNAMI, T. / UNAMI, M. / YADA, H. / NAKAO, Y. et al. | 1999
- 133
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Starch Cooking with Limited Water as Affected by Zein and Guar GumKim, Y. / Wang, S.S. et al. | 1999
- 133
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ENGINEERING - Starch cooking with limited water as affected by zein and guargumKim, Y. et al. | 1999
- 136
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Rheological Studies on Gelling Behavior of Soy Protein IsolatesHsu, S. et al. | 1999
- 136
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ENGINEERING - Rheological studies on gelling behavior of soy protein isolatesHsu, S. et al. | 1999
- 141
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ENGINEERING - Changes in specific heat of corn starch due to gelatinizationHwang, C.W. et al. | 1999
- 141
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Changes in Specific Heat of Corn Starch Due to GelatinizationHwang, C. H. / Heldman, D. R. / Chao, R. R. / Taylor, T. A. et al. | 1999
- 145
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Tofu Production from Soybeans or Full‐Fat Soyflakes Using Direct and Indirect Heating ProcessesMoizuddin, S. / Harvey, G. / Fenton, A.M. / Wilson, L.A. et al. | 1999
- 145
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ENGINEERING - Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processesMoizuddin, S. et al. | 1999
- 149
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Physical Characteristics of a Composite Film of Soy Protein Isolate and Propyleneglycol AlginateRhim, J. W. / Wu, Y. / Weller, C. L. / Schnepf, M. et al. | 1999
- 149
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ENGINEERING - Physical characteristics of composite film of soy protein isolate and propyleneglycol alginateRhim, J.W. et al. | 1999
- 149
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Physical characteristics of composite film of soy protein isolate and propyleneglycol alginateRhim, J. W. / Wu, Y. / Weller, C. L. / Schnepf, M. et al. | 1999
- 153
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ENGINEERING - Peanut protein film as affected by drying temperature and pH of film forming solutionJangchud, A. et al. | 1999
- 153
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Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming SolutionJangchud, A. / Chinnan, M. S. et al. | 1999
- 158
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MICROBIOLOGY - Two-stage nested PCR effectiveness for direct detection of Vibrio vulnificus in natural samplesLee, J.Y. et al. | 1999
- 158
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Two‐stage Nested PCR Effectiveness for Direct Detection of Vibrio vulnificus in Natural SamplesLee, J. Y. / Bang, Y. B. / Rhee, J. H. / Choi, S. H. et al. | 1999
- 163
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Marination Method and Honey Level Affect Physical and Sensory Characteristics of Roasted ChickenHashim, I. B. / McWatters, K. H. / Hung, Y.‐C. et al. | 1999
- 163
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SENSORY EVALUATION - Marination method and honey level affect physical and sensory characteristics of roasted chickenHashim, I.B. et al. | 1999
- 167
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Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu SteaksFitzgerald, D. R. / Thompson, L. D. / Miller, M. F. / Hoover, L. C. et al. | 1999
- 167
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SENSORY EVALUATION - Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaksFitzgerald, D.R. et al. | 1999
- 171
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SENSORY EVALUATION - Consumer-rated quality characteristics as related to purchase intent of fresh porkBrewer, M.S. et al. | 1999
- 171
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Consumer‐rated Quality Characteristics as Related to Purchase Intent of Fresh PorkBrewer, M. S. / McKeith, F. K. et al. | 1999
- 175
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Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and TimeCarden, L. A. / Penfield, M.P. / Saxton, A. M. et al. | 1999
- 175
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SENSORY EVALUATION - Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and timeCarden, L.A. et al. | 1999
- 180
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SENSORY EVALUATION - Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processingBranger, E.B. et al. | 1999
- 180
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Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During ProcessingBranger, E.B. / Sims, C.A. / Schmidt, R.H. / O'Keefe, S.F. / Cornell, J.A. et al. | 1999
- 183
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Fat particle structure and stability of food emulsionsXu, W. / Nikolov, A. / Wasan, D. T. / Gonsalves, A. / Borwankar, R. P. et al. | 1999
- 185
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SENSORY EVALUATION - Acceptability of extruded corn snacks as affected by inclusion of soy proteinFaller, J.Y. et al. | 1999
- 185
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Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy ProteinFaller, J.Y. / Klein, B.P. / Faller, J.F. et al. | 1999
- 189
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Authentication of Seafood Products by DNA PatternsBossier, P. et al. | 1999
- 189
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CRITICAL REVIEW - Authentication of seafood products by DNA patternsBossier, P. et al. | 1999
- 189
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Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing systemFu, W.-R. / Sue, Y.-C. / Chang, K. L. B. et al. | 1999
- 192
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Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetryKedward, C. J. / MacNaughtan, W. / Blanshard, J. M. V. / Mitchell, J. R. et al. | 1999
- 194
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CHEMISTRY-BIOCHEMISTRY - Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatmentLeDenmat, M. et al. | 1999
- 194
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Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat TreatmentLe Denmat, M. / Anton, M. / Gandemer, G. et al. | 1999
- 198
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Gelation of barley beta-glucan concentrateBurkus, Z. / Temelli, F. et al. | 1999
- 198
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CHEMISTRY-BIOCHEMISTRY - Gelation of barley b-glucan concentrateBurkus, Z. et al. | 1999
- 198
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Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with Iow-dose gamma irradiationKanatt, S. R. / Paul, P. / D'Souza, S. F. / Thomas, P. et al. | 1999
- 198
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Gelation of Barley ß‐Glucan ConcentrateBurkus, Z. / Temelli, F. et al. | 1999
- 201
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Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meatsChen, F.-C. / Hsieh, Y.-H. / Bridgman, G. C. et al. | 1999
- 202
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Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated StorageChaves, W.H. Viotto / Grosso, C.R.F. et al. | 1999
- 202
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CHEMISTRY-BIOCHEMISTRY - Proteolysis and functional properties of Mozzarella cheese as affected by refrigerated storageChaves, A.C.S.D. et al. | 1999
- 206
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Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and ElectrolyteDemetriades, K. / McClements, D. J. et al. | 1999
- 206
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CHEMISTRY-BIOCHEMISTRY - Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyteDemetriades, K. et al. | 1999
- 206
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Identification of flatfish species using polymerase chain reaction (PCR) amplification and restriction analysis of the cytochrome b geneCespedes, A. / Garcia, T. / Carrera, E. / Gonzalez, I. / Sanz, B. / Hernandez, P. E. / Martin, R. et al. | 1999
- 210
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Histamine formation in albacore muscle analyzed by AOAC and enzymatic methodsBen-Gigirey, B. / Craven, C. / An, H. et al. | 1999
- 211
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Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their StabilitySotoyama, K. / Asano, Y. / Ihara, K. / Takahashi, K. / Doi, K. et al. | 1999
- 211
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CHEMISTRY-BIOCHEMISTRY - Water-Oil emulsions prepared by the membrane emulsification method and their stabilitySotoyama, L. et al. | 1999
- 215
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Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pHLin, T. M. / Park, J. W. et al. | 1999
- 216
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Formation of Heterocyclic Amines in a Meat Juice Model SystemArvidsson, P. / van Boekel, M.A.J.S. / Skog, K. / Solyakov, A. / Jägerstad, M. et al. | 1999
- 216
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CHEMISTRY-BIOCHEMISTRY - Formation of heterocyclic amines in a meat juice model systemArvidsson, P. et al. | 1999
- 219
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Anthocyanin pigment composition of red radish cultivars as potential food colorantsGiusti, M. M. / Rodriguez-Saona, L. E. / Baggett, J. R. / Reed, G. L. / Durst, R. W. / Wrolstad, R. E. et al. | 1999
- 222
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Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCRTanabe, R. / Muroya, S. / Chikuni, K. et al. | 1999
- 222
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CHEMISTRY-BIOCHEMISTRY - Expression of myosin heavy chain isoforms in porcine muscles determined by multiplex PCRTanabe, R. et al. | 1999
- 225
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Ultraviolet radiation affects physical and molecular properties of soy protein filmsGennadios, A. / Rhim, J. W. / Handa, A. / Weller, C. L. / Hanna, M. A. et al. | 1999
- 226
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CHEMISTRY-BIOCHEMISTRY - Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storageAhn, D.U. et al. | 1999
- 226
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Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and StorageAhn, D. U. / Olson, D. G. / Jo, C. / Love, J. / Jin, S. K. et al. | 1999
- 229
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Flow properties of chickpea proteinsLiu, L. H. / Hung, T. V. et al. | 1999
- 230
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Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before PurgeAhn, D. U. / Jo, C. / Olson, D. G. et al. | 1999
- 230
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CHEMISTRY-BIOCHEMISTRY - Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purgeAhn, D.U. et al. | 1999
- 234
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Dietary pigmentation and deposition of alpha-tocopherol and carotenoids in rainbow trout muscle and liver tissueAkhtar, P. / Gray, J. I. / Cooper, T. H. / Garline, D. L. / Booren, A. M. et al. | 1999
- 234
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Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver TissueAkhtar, Pervaiz / Gray, J. Ian / Cooper, Thomas H. / Garling, Donald L. / Booren, Alden M. et al. | 1999
- 234
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CHEMISTRY-BIOCHEMISTRY - Dietary pigmentation and deposition of a-tocopherol and carotenoids in rainbow trout muscle and liver tissueAkhtar, P. et al. | 1999
- 234
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Roasted chicory aroma evaluation by gas chromatography/ mass spectrometry/olfactometryBaek, H. H. / Cadwallader, K. R. et al. | 1999
- 238
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Hydmphilic and rheological properties of brewer's yeast protein concentratesPacheco, M. T. B. / Sgarbieri, V. C. et al. | 1999
- 240
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Desmin Degradation in Postmortem Fish MuscleVerrez‐Bagnis, V. / Noel, J. / Sautereau, C. / Fleurence, J. et al. | 1999
- 240
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CHEMISTRY-BIOCHEMISTRY - Desmin degradation in postmortem fish muscleVerrez-Bagnis, V. et al. | 1999
- 243
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Color Stability of Strawberry Jam as Affected by Cultivar and Storage TemperatureGarcía‐Viguera, C. / Zafrilla, P. / Romero, F. / Abellán, P. / Artés, F. / Tomás‐Barberán, F.A. et al. | 1999
- 243
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CHEMISTRY-BIOCHEMISTRY - Color stability of strawberry jam as affected by cultivar and storage temperatureGarcia-Viguera, C. et al. | 1999
- 244
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Permeability of d-limonene in whey protein filmsMiller, K. S. / Upadhyaya, S. K. / Krochta, J. M. et al. | 1999
- 248
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Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminaseYildirim, M. / Hettiarachchy, N. S. et al. | 1999
- 248
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CHEMISTRY-BIOCHEMISTRY - Color and texture of acidified ripe olives in pouchesGarcia, P. et al. | 1999
- 248
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Color and Texture of Acidified Ripe Olives in PouchesGarcía, P. / Brenes, M. / Romero, C. / Garrido, A. et al. | 1999
- 252
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CHEMISTRY-BIOCHEMISTRY - Rutin, the main component of surface deposits on pickled green asparagusFuleki, T. et al. | 1999
- 252
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Rutin, The Main Component of Surface Deposits on Pickled Green AsparagusFuleki, T. et al. | 1999
- 253
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Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stabilityCameron, R. G. / Baker, R. A. / Grohmann, K. et al. | 1999
- 255
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CHEMISTRY-BIOCHEMISTRY - Development of color indicators for kimchi packagingHong, S.-I. et al. | 1999
- 255
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Development of Color Indicators for Kimchi PackagingHong, Seok‐In / Park, Wan‐Soo et al. | 1999
- 257
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Modeling heat transfer during oven roasting of unstuffed turkeysChang, H. C. / Carpenter, J. A. / Toledo, R. T. et al. | 1999
- 258
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Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic AmylaseKwon, K.S. / Auh, J.H. / Choi, S.K. / Kang, G.J. / Kim, J.W. / Park, K.H. et al. | 1999
- 258
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CHEMISTRY-BIOCHEMISTRY - Characterization of branched oligosaccharides produced by Bacillus licheniformis maltogenic amylaseKwon, K.S. et al. | 1999
- 262
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Temperature histories at critical points and recommended cooking time for whole turkeys baked in a conventional ovenChang, H. C. / Carpenter, J. S. / Toledo, R. T. et al. | 1999
- 262
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Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed OilAndersson, K. / Lingnert, H. et al. | 1999
- 262
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CHEMISTRY-BIOCHEMISTRY - Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oilAndersson, K. et al. | 1999
- 267
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ENGINEERING-PROCESSING - Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolateAhn, H. et al. | 1999
- 267
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Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein IsolateAhn, H. / Hsieh, F. / Clarke, A.D. / Huff, H.E. et al. | 1999
- 267
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High-pressure cooking of chicken meat batters with starch, egg white, and iota carrageenanFermmdez, P. / Cofrades, S. / Solas, M. T. / Carballo, J. / Cohnenero, F. J. et al. | 1999
- 272
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Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and TurkeyNanke, K. E. / Sebranek, J. G. / Olson, D.G. et al. | 1999
- 272
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High hydrostatic pressure effects on rapid thawing of frozen beefZhao, Y. / Flores, R. A. / Olson, D. G. et al. | 1999
- 272
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ENGINEERING-PROCESSING - Color characteristics of irradiated aerobically packaged pork, beef, and turkeyNanke, K.E. et al. | 1999
- 276
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Nitrosamine formation in processed hams as related to reformulated elastic rubber nettingFiddler, W. / Pensabene, J. W. / Gates, R. A. / Adam, R. et al. | 1999
- 279
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Visible/Near-infrared spectroscopy for physical characteristics of cooked chicken pattiesChen, H. / Marks, B. P. et al. | 1999
- 279
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Butter Microencapsulation as Affected by Composition of Wall Material and FatPauletti, M. S. / Amestoy, P. et al. | 1999
- 279
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ENGINEERING-PROCESSING - Butter microencapsulation as affected by composition of wall material and fatPauletti, M.S. et al. | 1999
- 283
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Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added StarchKong, C.S. / Ogawa, H. / Iso, N. et al. | 1999
- 283
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ENGINEERING-PROCESSING - Compression properties of fish-meat gel as affected by gelatinization of added starchKong, C.S. et al. | 1999
- 283
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Curdlan properties for application in fat mimetics for meat productsFunami, T. / Yada, H. / Nakao, Y. et al. | 1999
- 287
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Physical Characteristics of Surimi Seafood as Affected By Thermal Processing ConditionsShie, J. S. / Park, J.W. et al. | 1999
- 287
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ENGINEERING-PROCESSING - Physical characteristics of surimi seafood as affected by thermal processing conditionsShie, J.S. et al. | 1999
- 288
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Textural properties of cold-set gels induced from heat- denatured whey protein isolatesJu, Z. Y. / Kilara, A. et al. | 1999
- 291
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Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi GelsYoon, W.B. / Kim, B.Y. / Park, J.W. et al. | 1999
- 291
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ENGINEERING-PROCESSING - Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gelsYoon, W.B. et al. | 1999
- 293
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Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storageWang, B. / Xiong, Y. L. et al. | 1999
- 295
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ENGINEERING-PROCESSING - Modeling the thermal properties of a cup cake during bakingBaik, O.D. et al. | 1999
- 295
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Modeling the Thermal Properties of a Cup Cake During BakingBaik, O. D. / Sablani, S. S. / Marcotte, M. / Castaigne, F. et al. | 1999
- 295
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Modeling the thermal properties of a cup cake during backingBaik, O. D. / Sablani, S. S. / Marcotte, M. / Castaigne, F. et al. | 1999
- 299
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Thermal gelation of brown trout myofibrits: Effect of muscle type, heating rate and protein concentrationLefevre, E. / Fauconneau, B. / Ouali, A. / Culioli, J. et al. | 1999
- 300
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Moisture Sorption Characteristics of Composite Foods Filled with ChocolateKim, S. S. / Kim, S. Y. / Kim, D. W. / Shin, S. G. / Chang, K. S. et al. | 1999
- 300
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ENGINEERING-PROCESSING - Moisture sorption characteristics of composite foods filled with chocolateKim, S.S. et al. | 1999
- 303
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ENGINEERING-PROCESSING - Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat fryingSuknark, K. et al. | 1999
- 303
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Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat FryingSuknark, K. / Phillip, R. D. / Huang, Y.‐W. et al. | 1999
- 305
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Temperature mapping of particles during aseptic processing with magnetic resonance imagingKantt, C. A. / Schmidt, S. J. / Sizer, C. E. / Palaniappan, S. / Litchfield, J. B. et al. | 1999
- 309
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ENGINEERING-PROCESSING - Reproducible texture analysis of potato chipsSegnini, S. et al. | 1999
- 309
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Reproducible Texture Analysis of Potato ChipsSegnini, S. / Dejmek, P. / Öste, R. et al. | 1999
- 312
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Kinetics of thermomechanical destruction of thiamin during extrusion cookingHo, S. / Berghofer, E. et al. | 1999
- 313
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Protein Structure and Network Orientation in Edible Films Prepared by Spinning ProcessRampon, V. / Robert, P. / Nicolas, N. / Dufour, E. et al. | 1999
- 313
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ENGINEERING-PROCESSING - Protein structure and network orientation in edible films prepared by spinning processRampon, V. et al. | 1999
- 317
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ENGINEERING-PROCESSING - Low-fat fried foods with edible coatings: Modeling and simulationWilliams, R. et al. | 1999
- 317
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Low‐fat Fried Foods with Edible Coatings: Modeling and SimulationWilliams, R. / Mittal, G.S. et al. | 1999
- 317
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Method for studying surface topography and roughness of onion and garlic skins for coming purposesHershko, V. / Weisman, D. / Nussinovitch, A. et al. | 1999
- 322
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Particle size of unsweetened azuki paste as related to cultivar and cooking timeBaik, B.-K. / Klamczynska, B. / Czuchajowska, Z. et al. | 1999
- 323
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Heat and Mass Transfer Coefficients in Drying of Starch Based Food SystemsIrudayaraj, J. / Wu, Y. et al. | 1999
- 323
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ENGINEERING-PROCESSING - Heat and mass transfer coefficients in drying of starch-based food systemsIrudayaraj, J. et al. | 1999
- 327
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Quality changes in stored raw grated beetroots as affected by temperature and packaging filmOsornio, M. M. L. / Chares, A. R. et al. | 1999
- 328
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Shelf‐Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere PackagingJeon, B. S. / Lee, C. Y. et al. | 1999
- 328
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ENGINEERING-PROCESSING - Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packagingJeon, B.S. et al. | 1999
- 331
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Functional properties of acetylated chickpea proteinsLiu, L. H. / Hung, T. V. et al. | 1999
- 332
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ENGINEERING-PROCESSING - Pecan texture as affected by freezing rates, storage temperature, and thawing ratesAnzaldua-Morales, A. et al. | 1999
- 332
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Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing RatesAnzaldúa‐Morales, A. / Brusewitz, G.H. / Anderson, J.A. et al. | 1999
- 336
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Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or BifidobacteriaAl‐Sheddy, I. / Al‐Dagal, M. / Bazaraa, W. A. et al. | 1999
- 336
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MICROBIOLOGY - Microbial and sensory quality of fresh camel meat treated with organic acid salts and-or bifidobacteriaAl-Sheddy, I. et al. | 1999
- 338
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Milling and processing parameters for corn tortillas from extruded instant dry masa flourArambula, V. G. / Figueroa, J. D. C. / Martinez-Bustos, E. / Ordorica, F. C. A. / Gonzalez-Hernandez, J. et al. | 1999
- 340
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MICROBIOLOGY - Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coastKim, S.H. et al. | 1999
- 340
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Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest CoastKim, S. H. / An, H. / Price, R. J. et al. | 1999
- 342
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Browning inhibition in fresh-cut pearsSapers, G. M. / Miller, R. L. et al. | 1999
- 344
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MICROBIOLOGY - Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchoviesHernandez-Herrero, M.M. et al. | 1999
- 344
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Total Volatile Basic Nitrogen and other Physico‐chemical and Microbiological Characteristics as Related to Ripening of Salted AnchoviesHernández‐Herrero, M. M. / Roig‐Sagués, A. X. / López‐Sabater;, E. I. / Rodríguez‐Jerez, J. J. / Mora‐Ventura, M. T. et al. | 1999
- 347
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Sourdough lactic acid bacteria effects on bread firmness and stalingCorsetti, A. / Gobbetti, M. / Balestrieri, F. / Paoletti, E. / Russi, L. / Rossi, J. et al. | 1999
- 348
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Production of Polysaccharide by Rahnella aquatilis with Whey FeedstockPintado, M. E. / Pintado, A. I. E. / Malcata, F. X. et al. | 1999
- 348
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MICROBIOLOGY - Production of polysaccharide by Rahnella aquatilis with whey feedstockPintado, M.E. et al. | 1999
- 352
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Nitric oxide complex of iron (ii) myoglobin converted from metmyoglobin by Staphylococcus xylosusMorita, H. / Sakata, R. / Nagata, Y. et al. | 1999
- 353
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MICROBIOLOGY - Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and PropionibacteriumPripp, A.H. et al. | 1999
- 353
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Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and PropionibacteriumPripp, A.H. / Stepaniak, L. / Sørhaug, T. et al. | 1999
- 356
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Factors influencing the microbial quality of cold-smoked salmon stripsHimelbloom, B. H. / Crapo, C. A. et al. | 1999
- 359
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Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coliPao, S. / Davis, C. L. / Kelsey, D. F. / Petracek, P. D. et al. | 1999
- 359
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Challenge studies with selected pathogenic bacteria on freshly peeled hamlin orangePao, S. / Brown, G. E. / Schneider, K. R. et al. | 1999
- 359
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MICROBIOLOGY - Sanitizing effects of fruit waxes at high pH and temperature on orange surfaces inoculated with Escherichia coliPao, S. et al. | 1999
- 363
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Energy value of a fat high in stearic acidRanhotra, G. S. / Gelroth, J. A. / Leinen, S. D. et al. | 1999
- 363
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Factors Influencing Recovery of Heat‐injured Bacillus thuringiensis Spores. Statistical ApproachFaille, Christine / Fontaine, Françoise / Membré, Jeanne‐Marie et al. | 1999
- 363
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MICROBIOLOGY - Factors influencing recovery of heat-injured Bacillus thuringiensis spores, Statistical approachFaille, C. et al. | 1999
- 366
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Maturity effects on sensory and storage quality of roasted Virginia-type peanutsMcNeill, K. L. / Sanders, T. H. et al. | 1999
- 367
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MICROBIOLOGY - Carbon dioxide inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted surface in a model systemKimura, B. et al. | 1999
- 367
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Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH‐adjusted Surface in a Model SystemKimura, B. / Yoshiyama, T. / Fujii, T. et al. | 1999
- 371
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Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTABovell‐Benjamin, A C. / Allen, L H. / Frankel, E N. / Guinard, J‐X et al. | 1999
- 371
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MICROBIOLOGY - Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTABovell-Benjamin, A.C. et al. | 1999
- 377
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HYPOTHESIS PAPER - Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopyWold, J.P. et al. | 1999
- 377
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Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence SpectroscopyWold, J. P. / Lundby, F. / Egelandsdal, B. et al. | 1999
- 377
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An Hypothesis Paper| 1999
- 384
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Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated BeefSekikawa, M. / Seno, K. / Shimada, K. / Fukushima, M. / Mikami, M. et al. | 1999
- 384
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Transaminase affectsaccumulation of free amino acids in electrically stimulated beetSekikawa, M. / Seno, K. / Shimada, K. / Fukushima, M. / Mikami, M. et al. | 1999
- 384
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Chemistry-Biochemistry Articles| 1999
- 384
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CHEMISTRY BIOCHEMISTRY - Transaminase affects accumulation of free amino acids in electrically stimulated beefSekikawa, M. et al. | 1999
- 387
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Reduction of Warmed‐Over Flavor Volatiles from Freeze‐Dried Lean by Supercritical CO2 ExtractionThongwong, A. / Fernando, L.N. / Grün, I.U. / Clarke, A.D. et al. | 1999
- 387
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Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO~3 extractionThongwong, A. / Fernando, L. N. / Grun, I. U. / Clarke, A. D. et al. | 1999
- 387
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CHEMISTRY BIOCHEMISTRY - Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO2 extractionThongwong, A. et al. | 1999
- 390
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CHEMISTRY BIOCHEMISTRY - Volatilities of short-chain fatty acids in a fermented milk model system as affected by stabilizersChen, L. et al. | 1999
- 390
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Volatilities of Short‐Chain Fatty Acids in a Fermented Milk Model System as Affected by StabilizersChen, L. / Boyle‐Roden, E. / Rankin, S.A. et al. | 1999
- 393
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Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic ConditionsDzwolak, W. / Ziajka, S. et al. | 1999
- 393
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CHEMISTRY BIOCHEMISTRY - Enzymatic hydrolysis of milk proteins under alkaline and acidic conditionsDzwolak, W. et al. | 1999
- 396
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Interactive effects of pressure, temperature and time on molecular structure of beta-lactoglobulinTedford, L. A. / Kelly, S. M. / Price, N. C. / Schaschke, C. J. et al. | 1999
- 396
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Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of β‐LactoglobulinTedford, L‐A. / Kelly, S.M. / Price, N.C. / Schaschke, C.J. et al. | 1999
- 396
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CHEMISTRY BIOCHEMISTRY - Interactive effects of pressure, temperature and time on molecular structure of b-lactoglobulinTedford, L.-A. et al. | 1999
- 400
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CHEMISTRY BIOCHEMISTRY - Deamidation kinetics of casein precipitated by carbon dioxide compared with commercial caseinatesSantos, C.V. et al. | 1999
- 400
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Deamidation Kinetics of Precipitated by Carbon Dioxide Compared with Commercial CaseinatesSANTOS, C. V. / TOMASULA, P. M. / KURANTZ, M. J. et al. | 1999
- 400
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Deamidation kinetics of casein precipitated by carbon dioxide compared with commercial caseinatesSantos, C. V. / Tomasula, P. M. / Kurantz, M. J. et al. | 1999
- 405
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CHEMISTRY BIOCHEMISTRY - Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometryMoreau, D.L. et al. | 1999
- 405
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Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by Gas Displacement PycnometryMoreau, D. L. / Rosenberg, M. et al. | 1999
- 410
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Salmon and Trout Analysis by PCR‐RFLP for Identity AuthenticationCarrera, E. / Garcia, T. / Céspedes, A. / González, I. / Fernández, A. / Hernández, P.E. / Martin, R. et al. | 1999
- 410
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CHEMISTRY BIOCHEMISTRY - Salmon and trout analysis by PCR-RFLP for identity authenticationCarrera, E. et al. | 1999
- 414
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Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish GelGao, J. C. / Pigott, G. M. / Reine, B. et al. | 1999
- 414
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CHEMISTRY BIOCHEMISTRY - Gel forming additive effects on properties of thermally induced minced fish gelGao, J.C. et al. | 1999
- 418
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CHEMISTRY BIOCHEMISTRY - Highly concentrated branched oligosaccharides as cryoprotectant for surimiAuh, J.H. et al. | 1999
- 418
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Highly Concentrated Branched Oligosaccharides as Cryoprotectant for SurimiAuh, J. H. / Lee, H. G. / Kim, J. W. / Kim, J. C. / Yoon, H. S. / Park, K. H. et al. | 1999
- 423
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CHEMISTRY BIOCHEMISTRY - Post-mortem softening of fish muscle during chilled storage as affected by bleedingAndo, M. et al. | 1999
- 423
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Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by BleedingAndo, M. / Nishiyabu, A. / Tsukamasa, Y. / Makinodan, Y. et al. | 1999
- 429
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Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical TreatmentsGorny, J. R. / Hess‐Pierce, B. / Kader, A.A. et al. | 1999
- 429
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CHEMISTRY BIOCHEMISTRY - Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatmentsGorny, J.R. et al. | 1999
- 433
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Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit SlicesAgar, I. T. / Massantini, R. / Hess‐Pierce, B. / Kader, A. A. et al. | 1999
- 433
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CHEMISTRY BIOCHEMISTRY - Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slicesAgar, I.T. et al. | 1999
- 441
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Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape JuiceBaek, H.H. / Cadwallader, K.R. et al. | 1999
- 441
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CHEMISTRY BIOCHEMISTRY - Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juiceBaek, H.H. et al. | 1999
- 445
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Glycoalkaloid content and anthocyanin stability of alkaline treatment of red-fleshed potato extractsRodriguez-Saona, L. E. / Wrolstad, R. E. / Pereira, C. et al. | 1999
- 445
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Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red‐Fleshed Potato ExtractsRodriguez‐Saona, L. E. / Wrolstad, R. E. / Pereira, C. et al. | 1999
- 445
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CHEMISTRY BIOCHEMISTRY - Glycoalkaloid content and anthocyanin stability of alkaline treatment of red-fleshed potato extractsRodriguez-Saona, L.E. et al. | 1999
- 451
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Color and Pigment Stability of Red Radish and Red‐Fleshed Potato Anthocyanins in Juice Model SystemsRodriguez‐Saona, L. E. / Giusti, M. M. / Wrolstad, R. E. et al. | 1999
- 451
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CHEMISTRY BIOCHEMISTRY - Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systemsRodriguez-Saona, L.E. et al. | 1999
- 457
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Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard ProductsWijewickreme, A. N. / Krejpcio, Z. / Kitts, D. D. et al. | 1999
- 457
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CHEMISTRY BIOCHEMISTRY - Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard productsWijewickreme, A.N. et al. | 1999
- 462
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Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking MethodYUAN, X. / MARCHELLO, M. J. / DRISKELL, J. A. et al. | 1999
- 462
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ENGINEERING PROCESSING - Selected vitamin contents and retentions in bison patties as related to cooking methodYuan, X. et al. | 1999
- 462
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Engineering-Processing Articles| 1999
- 465
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Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free‐flow MinceFarouk, M. M. / Swan, J. E. et al. | 1999
- 465
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ENGINEERING PROCESSING - Boning and storage temperature effects on the attributes of soft jerky and frozen cooked free-flow minceFarouk, M.M. et al. | 1999
- 469
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Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and ChillingYang, Z. / Li, Y. / Slavik, M. F. et al. | 1999
- 469
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ENGINEERING PROCESSING - Antibacterial efficacy of electrochemically activated solution for poultry spraying and chillingYang, Z. et al. | 1999
- 473
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Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model FoodsZasypkin, D.V. / Lee, Tung‐Ching et al. | 1999
- 473
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ENGINEERING PROCESSING - Extracellular ice nucleators from Pantoea ananas: Effects on freezing of model foodsZasypkin, D.V. et al. | 1999
- 479
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Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin‐screw Extrusion of Rice FlourChoudhury, G. S. / Gautam, A. et al. | 1999
- 479
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ENGINEERING PROCESSING - Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flourChoudhury, G.S. et al. | 1999
- 479
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Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flourChoudhury, G. S. / Gautam, A. et al. | 1999
- 488
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Heat Transfer Model Performance in Simulation of Process DeviationsTeixeira, A.A. / Balaban, M.O. / Germer, S.P.M. / Sadahira, M.S. / Teixeira‐Neto, R.O. / Vitali, A.A. et al. | 1999
- 488
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ENGINEERING PROCESSING - Heat transfer model performance in simulation of process deviationsTeixeira, A.A. et al. | 1999
- 494
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Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary ProcessingGu, Y.S. / Howard, L. R. / Wagner, A. B. et al. | 1999
- 494
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ENGINEERING PROCESSING - Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings as affected by calcium chloride and rotary processingGu, Y.S. et al. | 1999
- 494
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Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings as affected by calcium chloride and rotary processingGu, Y. S. / Howard, L. R. / Wagner, A. B. et al. | 1999
- 498
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Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal ProcessingBarry‐Ryan, C. / O'Beirne, D. et al. | 1999
- 498
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ENGINEERING PROCESSING - Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processingBarry-Ryan, C. et al. | 1999
- 501
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Chlorophyll Fluorescence as an Indicator of Physiological Changes in Cold‐Stored Broccoli After Transfer to Room TemperatureDe Ell, J. R. / Toivonen, P.M.A. et al. | 1999
- 501
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ENGINEERING PROCESSING - Chlorophyll fluorescence as an indicator of physiological changes in cold-stored broccoli after transfer to room temperatureDeEII, J.R. et al. | 1999
- 504
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Pressure‐Temperature Degradation of Green Color in Broccoli JuiceWeemaes, C. / Ooms, V. / Indrawati / Ludikhuyze, L. / Van den Broeck, I. / Van Loey, A. / Hendrickx, M. et al. | 1999
- 504
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ENGINEERING PROCESSING - Pressure-temperature degradation of green color in broccoli juiceWeemaes, C. et al. | 1999
- 509
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ENGINEERING PROCESSING - Extrusion texturization of air-classified pea proteinWang, N. et al. | 1999
- 509
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Extrusion Texturization of Air‐Classified Pea ProteinWANG, N. / BHIRUD, P. R. / TYLER, R. T. et al. | 1999
- 514
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Properties of Cysteine‐Added Soy Protein‐Wheat Gluten FilmsWere, L. / Hettiarachchy, N.S. / Coleman, M. et al. | 1999
- 514
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ENGINEERING PROCESSING - Properties of cysteine-added soy protein-wheat gluten filmsWere, L. et al. | 1999
- 519
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Microbiology Articles| 1999
- 519
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Microbiological, Chemical and Sensory Properties of Pre‐cooked Roast Beef Preserved with Horseradish Essential OilDelaquis, P. J. / Ward, S. M. / Holley, R. A. / Cliff, M. C. / Mazza, G. et al. | 1999
- 519
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MICROBIOLOGY - Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oilDelaquis, P.J. et al. | 1999
- 525
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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor mieheiSeker, S. / Beyenal, H. / Tanyolaç, A. et al. | 1999
- 525
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MICROBIOLOGY - Modeling milk clotting activity in the continuous production of microbial rennet from Mucor mieheiSeker, S. et al. | 1999
- 530
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Production and Evaluation of Yogurt with Concentrated Grape JuiceÖztürk, B. A. / Öner, M. D. et al. | 1999
- 530
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MICROBIOLOGY - Production and evaluation of yogurt with concentrated grape juiceÖzturk, B.A. et al. | 1999
- 533
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High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple JuicesZook, C. D. / Parish, M. E. / Braddock, R. J. / Balaban, M. O. et al. | 1999
- 533
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MICROBIOLOGY - High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juicesZook, C.D. et al. | 1999
- 536
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MICROBIOLOGY - Electrolyzed water as a disinfectant for fresh-cut vegetablesIzumi, H. et al. | 1999
- 536
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Electrolyzed Water as a Disinfectant for Fresh‐cut VegetablesIzumi, H. et al. | 1999
- 540
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Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma IrradiationDogbevi, M. K. / Vachon, C. / Lacroix, M. et al. | 1999
- 540
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MICROBIOLOGY - Physicochemical properties of dry red kidney bean proteins and natural microflora as affected by gamma irradiationDogbevi, M.K. et al. | 1999
- 543
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Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and Rebaking ConditionsLeuschner, R. G. K. / O'Callaghan, M. J. A. / Arendt, E. K. et al. | 1999
- 543
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Moisture distribution and microbial quality of part-backed breads as related to storage and rebaking conditionsLeuschner, R. G. / O'Callaghan, M. J. / Arendt, E. K. et al. | 1999
- 543
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MICROBIOLOGY - Moisture distribution and microbial quality of part-baked breads as related to storage and rebaking conditionsLeuschner, R.G.K. et al. | 1999
- 547
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Rapid detection of Pseudomonas on seafoods using protease indicatorJabbar, H. / Joishy, K. N. et al. | 1999
- 547
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Rapid Detection of Pseudomonas in Seafoods Using Protease IndicatorJabbar, H. / Joishy, K. N. et al. | 1999
- 547
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MICROBIOLOGY - Rapid detection of Pseudomonas on seafoods using protease indicatorJabbar, H. et al. | 1999
- 550
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SENSORY EVALUATION - Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and saltXiong, Y.L. et al. | 1999
- 550
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Sensory Evaluation Articles| 1999
- 550
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Textural and Sensory Properties of Low‐Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and SaltXiong, Y. L. / Noel, D. C. / Moody, W. G. et al. | 1999
- 555
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Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin ContentSchaller‐Povolny, L.A. / Smith, D.E. et al. | 1999
- 555
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SENSORY EVALUATION - Sensory attributes and storage life of reduced fat ice cream as related to inulin contentSchaller-Povolny, L.A. et al. | 1999
- 560
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SENSORY EVALUATION - Sensory characteristics of heat-processed and fresh tomato salsa containing honeyAllison, A.A. et al. | 1999
- 560
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Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing HoneyAllison, A. A. / Chambers, E. IV / Gibson, E. / Aramouni, F. M. et al. | 1999
- 565
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New Line Intersection Procedure for the Equivalent Point Method of Thermal EvaluationKyereme, M. / Swartzel, K.R. / Farkas, B.E. et al. | 1999
- 565
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CRITICAL REVIEW - New Line Intersection Procedure for the Equivalent Point Method of Thermal EvaluationKyereme, M. et al. | 1999
- 571
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Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli Strains in FoodsYokoigawa, K. / Inoue, K. / Okubo, Y. / Kawai, H. et al. | 1999
- 571
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HYPOTHESIS PAPERS - Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E coli Strains in FoodsYokoigawa, K. et al. | 1999
- 576
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Antiplasticization by Water in Reduced‐Moisture Food SystemsSeow, C.C. / Cheah, P.B. / Chang, Y.P. et al. | 1999
- 576
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HYPOTHESIS PAPERS - Antiplasticization by Water in Reduced-Moisture Food SystemsSeow, C.C. et al. | 1999
- 582
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CHEMISTRY-BIOCHEMISTRY - Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase ActivitySeguchi, M. et al. | 1999
- 582
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Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase ActivitySeguchi, M. / Ishihara, C. / Yoshino, Y. / Nakatsuka, K. / Yoshihira, T. et al. | 1999
- 587
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CHEMISTRY-BIOCHEMISTRY - Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared SpectroscopyMcElhinney, J. et al. | 1999
- 587
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Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid‐Infrared SpectroscopyMcElhinney, J. / Downey, G. / O'Donnell, C. et al. | 1999
- 592
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CHEMISTRY-BIOCHEMISTRY - Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout InhibitorsYang, J. et al. | 1999
- 592
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Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout InhibitorsYang, J. / Powers, J.R. / Boylston, T.D. / Weller, K.M. et al. | 1999
- 597
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Composition and Physicochemical Properties of Chevon Patties Containing Oat BranDawkins, N.L. / Phelps, O. / McMillin, K.W. / Forrester, I.T. et al. | 1999
- 597
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CHEMISTRY-BIOCHEMISTRY - Composition and Physicochemical Properties of Chevon Patties Containing Oat BranDawkins, N.L. et al. | 1999
- 601
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Milk Alkaline Phosphatase Purification and Production of Polyclonal AntibodiesVega‐Warner, A. V. / Wang, C.‐H. / Smith, D. M. / Ustunol, Z. et al. | 1999
- 601
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CHEMISTRY-BIOCHEMISTRY - Milk Alkaline Phosphatase Purification and Production of Polyclonal AntibodiesVega-Warner, A.V. et al. | 1999
- 606
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Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide SubstrateO'Driscoll, B. M. / Rattray, F. P. / McSweeney, P. L. H. / Kelly, A. L. et al. | 1999
- 606
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CHEMISTRY-BIOCHEMISTRY - Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide SubstrateO'Driscoll, B.M. et al. | 1999
- 612
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CHEMISTRY-BIOCHEMISTRY - Supercritical CO2 Extraction for Total Fat Analysis of Food ProductsDionisi, E. et al. | 1999
- 612
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Supercritical CO2 Extraction for Total Fat Analysis of Food ProductsDionisi, F. / Hug, B. / Aeschlimann, J. M. / Houllemar, A. et al. | 1999
- 616
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Barrier and Tensile Properties of Transglutaminase Cross‐linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentLim, L.‐T. / Mine, Y. / Tung, M.A. et al. | 1999
- 616
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CHEMISTRY-BIOCHEMISTRY - Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol ContentLim, L.-T. et al. | 1999
- 623
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CHEMISTRY-BIOCHEMISTRY - ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground BeefHsu, Y.-C. et al. | 1999
- 623
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ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in Ground BeefHsu, Y.‐C. / Pestka, J. J. / Smith, D. M. et al. | 1999
- 629
-
Optimizing Cholesterol Removal in Cream Using beta-Cyclodextrin and Response Surface MethodologyAhn, J. / Kwak, H. S. et al. | 1999
- 629
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CHEMISTRY-BIOCHEMISTRY - Optimizing Cholesterol Removal in Cream Using b-Cyclodextrin and Response Surface MethodologyAhn, J. et al. | 1999
- 629
-
Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface MethodologyAhn, J. / Kwak, H.S. et al. | 1999
- 633
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Thermal Gel Degradation (Modori) in Sardine Surimi GelsAlvarez, C. / Couso, I. / Tejada, M. et al. | 1999
- 633
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CHEMISTRY-BIOCHEMISTRY - Thermal Gel Degradation (Modori) in Sardine Surimi GelsAlvarez, C. et al. | 1999
- 638
-
CHEMISTRY-BIOCHEMISTRY - Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor AssayBermudez-Almada, M.C. et al. | 1999
- 638
-
Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor AssayBermúdez‐Almada, M.C. / Pérez‐Tello, M.G. / Valenzuela‐Quintanar, A.I. / Vázquez‐Moreno, L. et al. | 1999
- 641
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CHEMISTRY-BIOCHEMISTRY - Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace-Gas ChromatographyJo, C. et al. | 1999
- 641
-
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge‐and‐Trap Dynamic Headspace/Gas ChromatographyJo, C. / Ahn, D.U. et al. | 1999
- 644
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Myofibril‐Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar ProteinsCao, M.‐J. / Hara, K. / Osatomi, K. / Tachibana, K. / Izumi, T. / Ishihara, T. et al. | 1999
- 644
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CHEMISTRY-BIOCHEMISTRY - Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar ProteinsCao, M.-J. et al. | 1999
- 648
-
Gelling Temperatures of Gellan Solutions as Affected by Citrate BuffersMao, R. / Tang, J. / Swanson, B.G. et al. | 1999
- 648
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CHEMISTRY-BIOCHEMISTRY - Gelling Temperatures of Gellan Solutions as Affected by Citrate BuffersMao, R. et al. | 1999
- 653
-
CHEMISTRY-BIOCHEMISTRY - Starch Gelation Process Observed by FT-IR-ATR Spectrometry with Multivariate Data AnalysisIizuka, K. et al. | 1999
- 653
-
Starch Gelation Process Observed by FT‐IR/ATR Spectrometry with Multivariate Data AnalysisIizuka, K. / Aishima, T. et al. | 1999
- 659
-
Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by FreshnessAndo, M. / Tsukamasa, Y. / Makinodan, Y. / Miyoshi, M. et al. | 1999
- 659
-
CHEMISTRY-BIOCHEMISTRY - Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by FreshnessAndo, M. et al. | 1999
- 663
-
Thermal Pasteurization Effects on Color of Red Grapefruit JuicesLee, H.S. / Coates, G.A. et al. | 1999
- 663
-
CHEMISTRY-BIOCHEMISTRY - Thermal Pasteurization Effects on Color of Red Grapefruit JuicesLee, H.S. et al. | 1999
- 667
-
Compounds Contributing to the “Beany” Odor of Aqueous Solutions of Soy Protein IsolatesBoatright, W. L. / Lei, Q. et al. | 1999
- 667
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CHEMISTRY-BIOCHEMISTRY - Compounds Contributing to the "Beany" Odor of Aqueous Solutions of Soy Protein IsolatesBoatright, W.L. et al. | 1999
- 671
-
Pasta‐Like Product from Pea Flour by Twin‐Screw ExtrusionWang, N. / Bhirud, P.R. / Sosulski, F.W. / Tyler, R.T. et al. | 1999
- 671
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ENGINEERING-PROCESSING - Pasta-Like Product from Pea Flour by Twin-Screw ExtrusionWang, N. et al. | 1999
- 679
-
Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating RateYongsawatdigul, J. / Park, J. W. et al. | 1999
- 679
-
ENGINEERING-PROCESSING - Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as Affected by Heating RateYongsawatdigul, J. et al. | 1999
- 684
-
Rapid Method for Determining Optimum Coagulant Concentration in Tofu ManufactureMoizuddin, S. / Johnson, L.D. / Wilson, L.A. et al. | 1999
- 684
-
ENGINEERING-PROCESSING - Rapid Method for Determining Optimum Coagulant Concentration in Tofu ManufactureMoizuddin, S. et al. | 1999
- 688
-
ENGINEERING-PROCESSING - Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial OvenBaik, O.D. et al. | 1999
- 688
-
Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial OvenBaik, O.D. / Grabowski, S. / Trigui, M. / Marcotte, M. / Castaigne, F. et al. | 1999
- 695
-
Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pHPérez‐Gago, M.B. / Krochta, J.M. et al. | 1999
- 695
-
ENGINEERING-PROCESSING - Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pHPerez-Gago, M.B. et al. | 1999
- 699
-
ENGINEERING-PROCESSING - Cloud Stabilization of Orange Juice by High Pressure ProcessingGoodner, J.K. et al. | 1999
- 699
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Cloud Stabilization of Orange Juice by High Pressure ProcessingGoodner, J.K. / Braddock, R.J. / Parish, M.E. / Sims, C.A. et al. | 1999