Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms (English)
- New search for: Mulet, A.
- New search for: García‐Reverter, J.
- New search for: Sanjuán, R.
- New search for: Bon, J.
- New search for: Mulet, A.
- New search for: García‐Reverter, J.
- New search for: Sanjuán, R.
- New search for: Bon, J.
In:
Journal of Food Science
;
64
, 1
;
64-68
;
1999
- Article (Journal) / Electronic Resource
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Title:Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
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Contributors:
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Published in:Journal of Food Science ; 64, 1 ; 64-68
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Publisher:
- New search for: Blackwell Publishing Ltd
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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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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 64, Issue 1
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
- 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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CHEMISTRY-BIOCHEMISTRY - Proteolysis of Fynbo cheese salted with NaCl-KCl and ripened at two temperaturesLaborda, M.S. 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
- 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
- 37
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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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Soybean Protein Dispersions at Acid pH. Thermal and Rheological PropertiesPuppo, M. C. / Afñón, M. C. 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
- 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
- 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
- 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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ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isothermsMulet, A. 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
- 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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Properties and Utilization of Pork from an Advanced Meat Recovery SystemCalhoun, C. M. / Schnell, T. D. / 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
- 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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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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ENGINEERING - Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and limeArambula, V.G. 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
- 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
- 125
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ENGINEERING - Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurementsBasaran, T.K. 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
- 129
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ENGINEERING - Gelation mechanism of curdlan by dynamic viscoelasticity measurementsFunami, T. 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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Changes in Specific Heat of Corn Starch Due to GelatinizationHwang, C. H. / Heldman, D. R. / Chao, R. R. / Taylor, T. A. et al. | 1999
- 141
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ENGINEERING - Changes in specific heat of corn starch due to gelatinizationHwang, C.W. 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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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 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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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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Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming SolutionJangchud, A. / Chinnan, M. S. 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
- 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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Consumer‐rated Quality Characteristics as Related to Purchase Intent of Fresh PorkBrewer, M. S. / McKeith, F. K. 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
- 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
- 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
- 185
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SENSORY EVALUATION - Acceptability of extruded corn snacks as affected by inclusion of soy proteinFaller, J.Y. et al. | 1999