Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation (English)
- New search for: James, J. M.
- New search for: DeWitt, C. A. M.
- New search for: James, J. M.
- New search for: DeWitt, C. A. M.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 6
;
C473-C479
;
2004
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ISSN:
- Article (Journal) / Print
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Title:Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric Precipitation
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Contributors:James, J. M. ( author ) / DeWitt, C. A. M. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 6 ; C473-C479
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:2004-01-01
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Size:C473-C479
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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 69, 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.
- C427
-
Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard ReactionSun, Y. / Hayakawa, S. / Izumori, K. et al. | 2004
- C435
-
Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. / Ignot, B. L / Razafintsalama, C. / Jaouen, P. / Ourseau, P. B et al. | 2004
- C443
-
Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. / Myojo, Y. / Yoshida, T. / Yoshimura, K. / Hattori, M. et al. | 2004
- C450
-
Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep‐fried Carrot ChipsSulaeman, A. / Giraud, D.W. / Keeler, L. / Taylor, S.L. / Driskell, J.A. et al. | 2004
- C456
-
An Analytical Method for Soy Saponins by HPLC/ELSDLin, J. / Wang, C. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L. J. / Brennan, C. S. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. / Brennan, C.S. et al. | 2004
- C468
-
Effect of Calcium Treatment Temperature on Fresh‐cut Cantaloupe Melon during StorageLamikanra, O. / Watson, M.A. et al. | 2004
- C473
-
Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. / DeWitt, C.A. Mireles et al. | 2004
- C480
-
Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. / Di Giacomo, C. / Russo, A. / Acquaviva, R. / Barcellona, M.L. / Vanella, A. et al. | 2004
- C485
-
Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. / Ahn, D.U. et al. | 2004
- C491
-
Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. / Stintzing, F.C. / Carle, R. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated PotatoesRastogi, N.K. / Raghavarao, K.S.M.S. et al. | 2004
- E259
-
Increased Mass Transfer during Osmotic Dehydration of gamma-Irradiated PotatoesRastogi, N. K. / Raghavarao, K. S. M. S. et al. | 2004
- E264
-
Classification of Potato Chips Using Pattern RecognitionEdreschi, F. P / Mery, D. / Mendoza, F. / Aguilera, J.M. et al. | 2004
- E271
-
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible FilmsCoughlan, K. / Shaw, N.B. / Kerry, J.F. / Kerry, J.P. et al. | 2004
- E276
-
Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low‐heat Skim Milk PowderKrasaekoopt, W. / Bhandari, B. / Deeth, H. et al. | 2004
- E281
-
Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. / Yoruk, S. / Balaban, M.O. / Marshall, M.R. et al. | 2004
- E290
-
Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance ImagingMarciani, L. / Wickham, M. / Hills, B.P. / Wright, J. / Bush, D. / Faulks, R. / FILLERY‐TRAVIS, A. / Spiller, R.C. / Gowl, P. A. et al. | 2004
- M145
-
Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuniReilly, S.S. / Alonso, L. / Gillil, S.E. et al. | 2004
- M151
-
Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7Park, Sungsu / Oh, Sejong / Durst, Richard A. et al. | 2004
- M157
-
Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDAKim, S.‐H. / Eun, J.‐B. / Chen, T.‐Y. / Wei, C.‐I. / Clemens, R.A. / An, H. et al. | 2004
- R155
-
Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-processing PlantsSchaffner, D. W. et al. | 2004
- R155
-
Mathematical Frameworks for Modeling Listeria Cross‐contamination in Food‐Schaffner, D.W. et al. | 2004
- R160
-
Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy IsoflavonesShimoni, E. et al. | 2004
- S205
-
Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage ConditionsAaraas, R. / Hernar, I.J. / Vorre, A. / Bergslien, H. / Lunestad, B.T. / Skeie, S. / Slinde, E. / Mortensen, S. et al. | 2004
- S211
-
Sensory Profiling of Chardonel Wine by Descriptive AnalysisMirarefi, S. / Menke, S.D. / Lee, S.Y. et al. | 2004
- S218
-
Sensory Factors Contributing to the Identification of the Animal Species of MeatMatsuishi, M. / Igeta, M. / Takeda, S. / Okitani, A. et al. | 2004
- S221
-
Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface TreatmentsNuñez de Gonzalez, M.T. / Keeton, J.T. / Ringer, L.J. et al. | 2004
- S229
-
Optimization of Cheddar Cheese Taste in Model Cheese SystemsYang, B. / Vickers, Z. et al. | 2004
-
C Food Chemistry and Toxicology - An Analytical Method for Soy Saponins by HPLC-ELSDLin, J. et al. | 2004
-
Subject Index| 2004
-
Reprint of article from May 2004 issue: Utilization of Dried Apple Pomace as a Press Aid to Improve the Quality of Strawberry, Raspberry, and Blueberry Juices Due to missing text in originalRoberts, J.S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-processing PlantsSchaffner, D.W. et al. | 2004
-
C Food Chemistry and Toxicology - Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot ChipsSulaeman, A. et al. | 2004
-
C Food Chemistry and Toxicology - Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. et al. | 2004
-
C Food Chemistry and Toxicology - Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. et al. | 2004
-
C Food Chemistry and Toxicology - Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto-hexose through the Maillard ReactionSun, Y. et al. | 2004
-
M Food Microbiology and Safety - Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDAKim, S.-H. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage ConditionsAaraas, R. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Optimization of Cheddar Cheese Taste in Model Cheese SystemsYang, B. et al. | 2004
-
JFS Masthead| 2004
-
C Food Chemistry and Toxicology - Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during StorageLamikanra, O. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Profiling of Chardonel Wine by Descriptive AnalysisMirarefi, S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy IsoflavonesShimoni, E. et al. | 2004
-
Page Charge Notice| 2004
-
C Food Chemistry and Toxicology - Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. et al. | 2004
-
E Food Engineering and Physical Properties - Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. et al. | 2004
-
E Food Engineering and Physical Properties - Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance ImagingMarciani, L. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface TreatmentsNuñez de Gonzalez, M.T. et al. | 2004
-
Industrial Application Briefs| 2004
-
Author Index| 2004
-
E Food Engineering and Physical Properties - Increased Mass Transfer during Osmotic Dehydration of g-Irradiated PotatoesRastogi, N.K. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Factors Contributing to the Identification of the Animal Species of MeatMatsuishi, M. et al. | 2004
-
E Food Engineering and Physical Properties - Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk PowderKrasaekoopt, W. et al. | 2004
-
M Food Microbiology and Safety - Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuniReilly, S.S. et al. | 2004
-
M Food Microbiology and Safety - Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7Park, Sungsu et al. | 2004
-
C Food Chemistry and Toxicology - The Influence of (1-->3) (1-->4)-b-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. et al. | 2004
-
C Food Chemistry and Toxicology - Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. et al. | 2004
-
E Food Engineering and Physical Properties - Classification of Potato Chips Using Pattern RecognitionPedreschi, F. et al. | 2004
-
E Food Engineering and Physical Properties - Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible FilmsCoughlan, K. et al. | 2004