Fracture intensity distributions during compression of puffed corn meal extrudates: Method for quantifying fracturability (English)
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In:
Journal of food science
;
59
, 3
; 617-620
;
1994
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ISSN:
- Article (Journal) / Print
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Title:Fracture intensity distributions during compression of puffed corn meal extrudates: Method for quantifying fracturability
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Contributors:
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Published in:Journal of food science ; 59, 3 ; 617-620
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Publisher:
- New search for: Blackwell
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Place of publication:Malden, Mass.
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Publication date:1994
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ISSN:
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ZDBID:
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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: 58.34 / 58.34
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- New search for: 770/5800
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Keywords:
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Classification:
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Source:
Table of contents – Volume 59, Issue 3
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.
- 453
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Basic Research, Applied Science & Engineering| 1994
- 453
-
Characteristics of 95% lean beef German sausages varying in phosphate and added waterFrederick, T.L. et al. | 1994
- 456
-
Assessment of sensory quality of meat sausages using near infrared spectroscopyEllekjaer, M.R. et al. | 1994
- 465
-
Endpoint temperature, internal cooked color,e and expressible juice color relationships in ground beef pattiesHague, M.A. et al. | 1994
- 465
-
Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef pattiesHague, M. A. / Warren, K. E. / Hunt, M. C. / Kropf, D. H. et al. | 1994
- 471
-
Restructuring veal steaks with salt-phosphate and sodium alginate-calcium lactateRahario, S. et al. | 1994
- 474
-
Microstructure of frankfurters extended with wheat germ proteinsGnanasambandam, R. et al. | 1994
- 478
-
Conditions for extraction and concentration of beef fat volatiles with supercritical carbon dioxideMerkle, J.A. et al. | 1994
- 484
-
Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausagesOsburn, W.N. et al. | 1994
- 490
-
Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen porkYoon, S.H. et al. | 1994
- 494
-
Sensitive catalase test for end-point temperature of heated chicken meatAng, C.Y.W. et al. | 1994
- 498
-
Listeria monocytogenes inhibition in retrigerated vacuum packaged turkey bologna by chemical additivesWederquist, H.J. et al. | 1994
- 498
-
Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additivesWederquist, H. J. / Sofos, J. N. / Schmidt, G. R. et al. | 1994
- 501
-
Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogsIsmond, M.A.H. et al. | 1994
- 504
-
Substrate specificity of mackerel flesh lipopolygenaseHarris, P. et al. | 1994
- 507
-
Grade classification of canned pink salmon with static headspace volatile patternsGirard, B. et al. | 1994
- 513
-
Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storageKim, C.R. et al. | 1994
- 517
-
Copper chelation assay for histamine in tunaBateman Jr, R.C. et al. | 1994
- 519
-
Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidaseOhashi, M. et al. | 1994
- 523
-
Gelation of surimi by high hydrostatic pressureChung, Y.C. et al. | 1994
- 525
-
Functional protein additives in surimi gelsPark, J.W. et al. | 1994
- 528
-
Reverse-phase HPLC analysis of cheese samples aged by a fast-ripening processFurtula, V. et al. | 1994
- 533
-
Reverse-phase HPLC analysis of reference Cheddar cheese samples for assessing accelerated cheese ripeningFurtula, V. et al. | 1994
- 539
-
Analysis of textural changes in hard cheese during mastication by progressive profilingJack, F.R. et al. | 1994
- 544
-
Phosphopeptides from Comte cheese: Nature and originRoudot-Algaron, F. et al. | 1994
- 548
-
Caseinate at low temperatures: Calcium use in -casein extraction by microfiltrationFamelart, M. H. / Surel, O. et al. | 1994
- 548
-
Caseinate at low temperatures: Calcium use in b-casein extraction by microfiltrationFamelart, M.H. et al. | 1994
- 554
-
Proteose peptones and physical factors affect foaming properties of whey protein isolateZhu, H. et al. | 1994
- 561
-
Oxidative stability and sensory quality of stored eggs from hens fed 15% menhaden oilMarshall, A.C. et al. | 1994
- 564
-
Enzymatic browning in apple pulpsLozano, J.E. et al. | 1994
- 568
-
Edible coating effects on storage life and quality of tomatoesPark, H.J. et al. | 1994
- 571
-
Non-invasive determination of freezing effects in blueberry fruit tissue by magnetic resonance imagingGamble, G.R. et al. | 1994
- 574
-
Activity of softening enzymes during cherry maturationBarret, D.M. et al. | 1994
- 578
-
Molecular mass and solubility changes in pectins during storage of satsuma mandarin fruits (Citrus unshiu Marc.)Naohara, J. et al. | 1994
- 581
-
Superoxide dismutase activities in senescing apple fruit (Malus domestica Borkh.)Du, Z. et al. | 1994
- 585
-
Purification and characterization of an endoprotease from melon fruitNoda, K. et al. | 1994
- 588
-
Production of anthocyanin from strawberry cell suspension cultures: Effects of sugar and nitrogenMori, T. et al. | 1994
- 594
-
Heat induced gelation of pea (Pisum sativum) mixed globulins, vicilin and leguminBora, P.S. et al. | 1994
- 597
-
Membrane lipid metabolism, cell permeability, and ultrastructural changes in lightly processed carrotsPicchioni, G.A. et al. | 1994
- 602
-
Cultivar-location and processing methods affect yield and quality of sunflower pectinChang, K.C. et al. | 1994
- 606
-
Surface properties and emulsification behavior of denatured soy proteinsNir, I. et al. | 1994
- 611
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Rapid rehydration methods for dried beansOgwal, M.O. et al. | 1994
- 613
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Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oilYoshida, H. et al. | 1994
- 617
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Fracture intensity distributions during compression of puffed corn meal extrudates: Method for quantifying fracturabilityBarrett, A.H. et al. | 1994
- 621
-
Kinetics of acid hydrolysis of defatted peanut flourWattanapat, R. et al. | 1994
- 626
-
Mathematical model for formation rate and collapse of foams from enzyme modified wheat floursBombara, N. et al. | 1994
- 629
-
Microbial sour doughs influence acidification properties and breadmaking potential of wheat doughEsteve, C.C. et al. | 1994
- 634
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Physicochemical properties of field pea, pinto and navy bean starchesGujska, E. et al. | 1994
- 637
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Reversible molecular rearrangement of slightly acid-treated starchesTakahashi, K. et al. | 1994
- 641
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Volume expansion during hot air puffing of a fat-free starch-based snackGuraya, H.S. et al. | 1994
- 644
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Potato starch paste behavior as related to some physical-chemical propertiesWiesenborn, D.P. et al. | 1994
- 649
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Phenolics in aqueous potato peel extract: Extraction, identification and degradationRodriguez De Sotillo, D. et al. | 1994
- 652
-
Melting characteristics and hardness of milkfat blend sucrose polyestersDrake, M.A. et al. | 1994
- 655
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Sucrose polyester content in foods by a colorimetric methodDrake, M.A. et al. | 1994
- 657
-
Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenesLin, H.-M. et al. | 1994
- 660
-
Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus stearothermophilusChang, H.C. et al. | 1994
- 663
-
Quantification of factors which influence nisin's inhibition of Clostridium botulinum 56A in a model food systemRogers, A.M. et al. | 1994
- 669
-
Freeze-cracking in foods as affected by pyysical propertiesKim, N.-K. et al. | 1994
- 675
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Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperaturesBalasubramaniam, V.M. et al. | 1994
- 682
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Flavor modification by sodium chloride and monosodium glutamateKemp, S.E. et al. | 1994
- 687
-
IFT Professional membership Information| 1994
- 688
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IFIS-International Food Information Service| 1994
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UMI Article Clearinghouse Information| 1994
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Author Index, Vol. 59, No. 3| 1994
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Erratum Notice| 1994
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JFS Masthead-Staff & Publication Information| 1994
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UMI Microform Information| 1994
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Page Charge Statement| 1994