Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on functional properties of yolk (English)
- New search for: Paraskevopoulou, A.
- New search for: Paraskevopoulou, A.
- New search for: Kiosseoglou, V.
In:
Journal of food science
;
59
, 4
; 766-768
;
1994
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ISSN:
- Article (Journal) / Print
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Title:Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on functional properties of yolk
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Contributors:Paraskevopoulou, A. ( author ) / Kiosseoglou, V.
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Published in:Journal of food science ; 59, 4 ; 766-768
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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
- Further information on Basic classification
- 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 4
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.
- 689
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Oxidative changes of heat-sterilized meat in traysGuntensperger, B. et al. | 1994
- 689
-
Basic Research, Applied Science, and Engineering articles| 1994
- 693
-
Thermal processing canned meat with sub-freezing initial temperatures: Thermal and microbial validationSandberg, G.M.M. et al. | 1994
- 697
-
Ultrasonic spectral analysis for beef sensory attributesPark, B. et al. | 1994
- 702
-
Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipidsWu, S.Y. et al. | 1994
- 707
-
Hot processed raw materials and fat level affect physical and sensory characteristics of ground beefWilliams, S.E. et al. | 1994
- 711
-
Differential scanning calorimetry of beef-kappa-carrageenan mixturesShand, P.J. et al. | 1994
- 716
-
Restructured reindeer steak quality as affected by antioxidants and frozen storageSwanson, R.B. et al. | 1994
- 720
-
Heat-induced gelation of chicken gizzard myosinMorita, J.-I. et al. | 1994
- 725
-
Vegetable oils replace pork backfat for low-fat frankfurtersPaneras, E.D. et al. | 1994
- 729
-
Textural properties of chicken frankfurters with added collagen fibersMeullenet, J.-F. et al. | 1994
- 734
-
Myofibrillar protein gelation: Viscoelastic changes related to heating proceduresXiong, Y.L. et al. | 1994
- 739
-
Bacteriological safety of swine carcasses treated with reconditioned waterMiller, A.J. et al. | 1994
- 742
-
Properties of low-fat, nonbreaded pork nuggets with added gums and modified starchesBerry, B.W. et al. | 1994
- 747
-
Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal musclesMiller, D.K. et al. | 1994
- 751
-
Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of ironMlller, D.K. et al. | 1994
- 757
-
Stability of membrane-sterilized bovine immunoglobulins aseptically added to UHT milkFukumoto, L.R. et al. | 1994
- 760
-
Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for effects of nitrite and pHWhiting, R.C. et al. | 1994
- 763
-
Egg yolk antibody (IgY) stability in aqueous solution with high sugar concentrationsShimizu, M. et al. | 1994
- 766
-
Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on functional properties of yolkParaskevopoulou, A. et al. | 1994
- 769
-
Simple and rapid method for measuring turbidity in gels and sols from milk whey proteinKitabatake, N. et al. | 1994
- 773
-
Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gelPark, J.W. et al. | 1994
- 777
-
Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperatureHowe, J.R. et al. | 1994
- 781
-
Thermostable proteinase in salted anchovy muscleIshida, M. et al. | 1994
- 786
-
Potassium bromate effects on gel-forming ability of Pacific whiting surimiPacheco-Aguilar, R. et al. | 1994
- 792
-
Microstructural and rheological properties of cooked squid mantleKugino, M. et al. | 1994
- 797
-
Refreezing rate after glazing affects cod and rainbow trout muscle tissueNilsson, K. et al. | 1994
- 799
-
Solids extraction of cod frame and effects on ultrafiltration of the aqueous extractRodriguez-Estrada, M.T. et al. | 1994
- 804
-
Initial interfacial tension and oil uptake by deep-fat fried foodsPinthus, E.J. et al. | 1994
- 808
-
Quantitative determination of water and lipid in sunflower oil and water and meat-fat emulsions by nuclear magnetic resonance imagingDuce, S.L. et al. | 1994
- 813
-
Flavor interactions with fat replacers: Effect of oil-levelSchirle-Keller, J.P. et al. | 1994
- 816
-
Unhydrogenated palm oil as a stabilizer for peanut butterHinds, M.J. et al. | 1994
- 821
-
Blanching , freezing and frozen storage influence texture of white asparagusSanchez-Pineda-Infantas, M.T. et al. | 1994
- 824
-
Tyrosinase, laccase, and peroxidase in mushrooms (Agaricus, crimini oyster, and shiitake)Ratcliff, B. et al. | 1994
- 828
-
Optimizing thermal process for canned white beans in water cascading retortsLoey, A.van et al. | 1994
- 833
-
Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processingBarampama, Z. et al. | 1994
- 833
-
Oligosaccharides, antinutritional factors, and protein digestibility of cry beans as affected by processingBarampama, Z. / Simard, R. E. et al. | 1994
- 839
-
Gamma-irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical propertiesDuarte, P.Rayas et al. | 1994
- 844
-
Optimizing the enzymatic maceration of foliole puree from hard pieces of hearts of palm (Euterpe edulis Mart.) using Response Surface AnalysisKitagawa, R. et al. | 1994
- 849
-
Shelf life evaluation of cling peaches in retort pouchesKluter, R.A. et al. | 1994
- 855
-
Nondestructive methods for identifying injury to vapor heat-treated papayaSuzuki, K. et al. | 1994
- 858
-
Kiwifruit juice clarification using a fungal proteolytic enzymeDawes, H. et al. | 1994
- 862
-
Pigments of MonascusBlanc, P.J. et al. | 1994
- 866
-
Strength of protein gels prepared with microbial transglutaminase as related to reaction conditionsSakamoto, H. et al. | 1994
- 872
-
Gelation enhancement of soy protein isolate using the Maillard reaction and high temperaturesCabodevila, O. et al. | 1994
- 876
-
Food protein nutrient improvement by protease at reduced water activityLozano, P. et al. | 1994
- 881
-
Free D- and L-amino acid evolution during sourdough fermentation and bakingGobbetti, M. et al. | 1994
- 885
-
Two lipoxygenases from germinated barley--Heat and kilning stabilityHugues, M. et al. | 1994
- 890
-
Barrel-valve assembly affects twin-screw extrusion cooking of corn mealLiang, M. et al. | 1994
- 895
-
Screw configuration effects on corn starch expansion during extrusionSokhey, A.S. et al. | 1994
- 899
-
Microwave bumping: Quantifying explosions in foods during microwave heatingFu, Y.C. et al. | 1994
- 905
-
Caffeic acid activity against clostridium botulinum sporesBowles, B.L. et al. | 1994
- 909
-
Properties of edible films from total milk proteinMaynes, J.R. et al. | 1994
- 912
-
Grease resistance of corn zein coated paperTrezza, T.A. et al. | 1994
- 916
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Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible filmsPark, J.W. et al. | 1994
- 920
-
International Food Information Service| 1994
-
Letter to Editor| 1994
-
IFT Professional membership information - Cover #3| 1994
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Author Index, Vol. 59, No. 4| 1994
-
Page Charge Statement| 1994
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UMI Article Clearinghouse Information| 1994
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JFS Masthead--Staff & Publication Information| 1994
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UMI Microform Information| 1994