Curdlan Properties for Application in Fat Mimetics for Meat Products (English)
- New search for: FUNAMI, TAKAHIRO
- New search for: YADA, HIDEO
- New search for: NAKAO, YUKIHIRO
- New search for: FUNAMI, TAKAHIRO
- New search for: YADA, HIDEO
- New search for: NAKAO, YUKIHIRO
In:
Journal of Food Science
;
63
, 2
;
283-287
;
1998
- Article (Journal) / Electronic Resource
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Title:Curdlan Properties for Application in Fat Mimetics for Meat Products
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Contributors:
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Published in:Journal of Food Science ; 63, 2 ; 283-287
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:1998-03-01
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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 63, Issue 2
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.
- 183
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Fat Particle Structure and Stability of Food EmulsionsXU, WEN / NIKOLOV, ALEX / WASAN, DARSH T. / GONSALVES, ALEX / BORWANKAR, RAJENDRA P. et al. | 1998
- 189
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Distribution of Liquid‐Solid Heat Transfer Coefficient among Suspended Particles in Vertical Holding Tubes of an Aseptic Processing SystemFU, WEN‐RONG / SUE, YAN‐CHUAN / CHANG, KE LIANG B. et al. | 1998
- 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. | 1998
- 198
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Lipid Peroxidation in Chicken Meat During Chilled Storage as Affected by Antioxidants Combined with Low‐Dose Gamma IrradiationKANATT, SWEETIE R. / PAUL, PUSHPA / D'SOUZA, S.F. / THOMAS, PAUL et al. | 1998
- 201
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Monoclonal Antibodies to Porcine Thermal‐Stable Muscle Protein for Detection of Pork in Raw and Cooked MeatsCHEN, FUR‐CHI / HSIEH, Y‐H. PEGGY / BRIDGMAN, ROGER C. et al. | 1998
- 206
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Identification of Flatfish Species Using Polymerase Chain Reaction (PCR) Amplification and Restriction Analysis of the Cytochrome b GeneCÉSPEDES, ANA / GARCÍA, TERESA / CARRERA, ESTHER / GONZÁLEZ, ISABEL / SANZ, BERNABÉ / HERNÁZ, PABLO E. / MARTÍN, ROSARIO et al. | 1998
- 210
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Histamine Formation in Albacore Muscle Analyzed by AOAC and Enzymatic MethodsBEN‐GIGIREY, BEGOÑA / CRAVEN, CORMAC / AN, HAEJUNG et al. | 1998
- 215
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Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pHLIN, TEIN M. / PARK, JAE W. et al. | 1998
- 219
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Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food ColorantsGIUSTI, M. MÓNICA / RODRÍGUEZ‐SAONA, LUIS E. / BAGGETT, JAMES R. / REED, GARY L. / DURST, ROBERT W. / WROLSTAD, RONALD E. et al. | 1998
- 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. | 1998
- 229
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Flow Properties of Chickpea ProteinsLIU, L.H. / HUNG, T.V. et al. | 1998
- 234
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Roasted Chicory Aroma Evaluation by Gas Chromatography/Mass Spectrometry/OlfactometryBAEK, H.H. / CADWALLADER, K.R. et al. | 1998
- 238
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Hydrophilic and Rheological Properties of Brewer's Yeast Protein ConcentratesPACHECO, MARIA TERESA B. / SGARBIERI, VALDEMIRO C. et al. | 1998
- 244
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Permeability of d‐Limonene in Whey Protein FilmsMILLER, K.S. / UPADHYAYA, S.K. / KROCHTA, J.M. et al. | 1998
- 248
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Properties of Films Produced by Cross‐linking Whey Proteins and 11S Globulin Using TransglutaminaseYILDIRIM, M. / HETTIARACHCHY, N.S. et al. | 1998
- 253
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Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud StabilityCAMERON, RANDALL G. / BAKER, ROBERT A. / GROHMANN, KAREL et al. | 1998
- 257
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Modeling Heat Transfer During Oven Roasting of Unstuffed TurkeysCHANG, H.C. / CARPENTER, J.A. / TOLEDO, R.T. et al. | 1998
- 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.A. / TOLEDO, R.T. et al. | 1998
- 267
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High Pressure‐Cooking of Chicken Meat Batters with Starch, Egg White, and Iota CarrageenanFERNANDEZ, P. / COFRADES, S. / SOLAS, M.T. / CARBALLO, J. / COLMENERO, F. JIMÉNEZ et al. | 1998
- 272
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High Hydrostatic Pressure Effects on Rapid Thawing of Frozen BeefZHAO, YANYUN / FLORES, ROLANDO A. / OLSON, DENNIS G. et al. | 1998
- 276
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Nitrosamine formation in processed hams as related to frozen reformulated elastic rubber nettingFiddler, W. / Pensabene, J. W. / Gates, R. A. / Adam, R. et al. | 1998
- 276
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Nitrosamine Formation in Processed Hams as Related to Reformulated Elastic Rubber NettingFIDDLER, WALTER / PENSABENE, JOHN W. / GATES, ROBERT A. / ADAM, ROGER et al. | 1998
- 279
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Visible/Near‐Infrared Spectroscopy for Physical Characteristics of Cooked Chicken PattiesCHEN, H. / MARKS, B. P. et al. | 1998
- 283
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Curdlan Properties for Application in Fat Mimetics for Meat ProductsFUNAMI, TAKAHIRO / YADA, HIDEO / NAKAO, YUKIHIRO et al. | 1998
- 288
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Textural Properties of Cold‐set Gels Induced from Heat‐denatured Whey Protein IsolatesJU, Z. Y. / KILARA, A. et al. | 1998
- 293
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Functional Stability of Antioxidant‐washed, Cryoprotectant‐treated Beef Heart Surimi During Frozen StorageWANG, BAOWU / XIONG, YOULING L. et al. | 1998
- 299
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Thermal Gelation of Brown Trout Myofibrils: Effect of Muscle Type, Heating Rate and Protein ConcentrationLEFÈVRE, F. / FAUCONNEAU, B. / OUALI, A. / CULIOLI, J. et al. | 1998
- 305
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Temperature Mapping of Particles During Aseptic Processing with Magnetic Resonance ImagingKANTT, CARLOS A. / SCHMIDT, SHELLY J. / SIZER, CHARLES E. / PALANIAPPAN, SEVUGAN / LITCHFIELD, J. BRUCE et al. | 1998
- 312
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Kinetics of Thermomechanical Destruction of Thiamin During Extrusion CookingILO, S. / BERGHOFER, E. et al. | 1998
- 317
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Method For Studying Surface Topography and Roughness of Onion and Garlic Skins For Coating PurposesHERSHKO, V. / WEISMAN, D. / NUSSINOVITCH, A. et al. | 1998
- 322
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Particle Size of Unsweetened Azuki Paste as Related to Cultivar and Cooking TimeBAIK, BYUNG‐KEE / KLAMCZYNSKA, BEATA / CZUCHAJOWSKA, ZUZANNA et al. | 1998
- 327
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Quality Changes in Stored Raw Grated Beetroots as Affected by Temperature and Packaging FilmLÓPEZOSORNIO, M. M. / CHAVES, A. R. et al. | 1998
- 331
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Functional Properties of Acetylated Chickpea ProteinsLIU, L.H. / HUNG, T.V. et al. | 1998
- 338
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Milling and Processing Parameters for Corn Tortillas from Extruded Instant Dry Masa FlourARÁMBULA, V.G. / FIGUEROA, J.D.C. / MARTÍNEZ‐BUSTOS, F. / ORDORICA, F.C.A. / GONZÁLEZ‐HERNÁNDEZ, J. et al. | 1998
- 342
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Browning Inhibition in Fresh‐Cut PearsSAPERS, GERALD M. / MILLER, ROBERT L. et al. | 1998
- 347
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Sourdough lactic acid bacteria effects on bread firmness and stalingCorsetti, A. / Gobbetti, M. / Balestrieri, F. / Paoletti, F. / Russi, L. / Rossi, J. et al. | 1998
- 347
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Sourdough Lactic Acid Bacteria Effects on Bread Firmness and StalinCORSETTI, A. / GOBBETTI, M. / BALESTRIERI, F. / PAOLETTI, F. / RUSSI, L. / ROSSI, J. et al. | 1998
- 352
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Nitric oxide complex of iron(ii) myoglobin converted from setmyoglobin by Staphylococcus xylosusMorita, H. / Sakata, R. / Nagata, Y. et al. | 1998
- 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. | 1998
- 356
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Factors Influencing the Microbial Quality of Cold‐Smoked Salmon StripsHIMELBLOOM, B.H. / CRAPO, C.A. et al. | 1998
- 359
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Challenge Studies with Selected Pathogenic Bacteria on Freshly Peeled Hamlin OrangePAO, STEVEN / BROWN, G. ELDON / SCHNEIDER, KEITH R. et al. | 1998
- 363
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Energy Value of a Fat High in Stearic AcidRANHOTRA, G.S. / GELROTH, J.A. / LEINEN, S.D. et al. | 1998
- 366
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Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type PeanutsMcNEILL, KAY L. / SANDERS, TIMOTHY H. et al. | 1998