Works Published in 1997

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Displaying works 1 - 20 of 70 in total

Sorted by most recent date added to the index first, which may not be the same as publication date order.

1997 journal article

Pasteurized milk sedimentation defect: A history lesson

Dairy, Food and Environmental Sanitation, 17(2), 81.

By: A. Pontius, J. Rushing & P. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Relative immunogenicity of beta-lactoglobulin, bovine serum albumin, and a model acid whey product

NUTRITION RESEARCH, 17(3), 505–514.

author keywords: beta-lactoglobulin; bovine serum albumin; whey; allergy; IgE; rat
TL;DR: The results of this study may aid in developing operating parameters for affinity absorption methods that selectively remove allergenic proteins from milk or acid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1997 patent

Method of making a lactococcal bacteriocin

Washington, DC: U.S. Patent and Trademark Office.

By: P. Vandenbergh, S. Walker & B. Kunkar

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Social and demographic influences on environmental attitudes

Southern Rural Sociology, 13(1), 89–107.

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Physical, compositional, and sensory properties of French fry-type products from five sweetpotato selections

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(2), 383–388.

By: W. Walter n, W. Collins n, V. Truong & T. Fine n

author keywords: texture profile analysis; flavor profile analysis; composition; sugars; alcohol-insoluble solids; fat content
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

1997 chapter

Effect of maturity and curing on peanut proteins: Changes in protein surface hydrophobicity

In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food.

By: S. Chung*, J. Vercellotti* & T. Sanders n

Ed(s): C. F. Shahidi & N. Chuyen

MeSH headings : Anilino Naphthalenesulfonates; Arachis / chemistry; Arachis / growth & development; Arginine / chemistry; Fluorescent Dyes; Food Handling; Hot Temperature; Indicators and Reagents; Phenylglyoxal; Plant Proteins, Dietary / chemistry; Surface Properties
TL;DR: The findings indicate that maturation and curing affect PSH, and that there is a relationship between PSH and peanut maturity and possible factors contributing to the increase of PSH are discussed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Effect of peanut blanching protocols on bed and seed temperatures, seed moisture, and blanchability

Peanut Science, 24(1997), 42–46.

By: G. Adelsberg & T. Sanders n

TL;DR: Bed temperature variation during the heating process was highest in the 30-min protocols where the maximum difference between the top and bottom of the bed reached 17.6 C; however, maximum differences as high as 8.1 C were consistently found. (via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Rapid and efficient purification method for small, hydrophobic, cationic bacteriocins: purification of lactococcin B and pediocin PA-1

Applied and Environmental Microbiology, 63(1), 305–309.

By: K. Venema, M. Chikindas, J. Seegers, A. Haandrikman, K. Leenhouts, G. Venema, J. Kok

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Electric field effects on the thermal conductivity of milk chocolate determined using the ''mirror image method''

JOURNAL OF FOOD PROCESS ENGINEERING, 20(1), 77–89.

By: C. Daubert n, J. Steffe & . Lloyd*

Source: Web Of Science
Added: August 6, 2018

1997 chapter

A review of the interactions between milk proteins and dairy flavor compounds

In Food proteins and lipids (Advances in experimental medicine and biology ; v. 415) (pp. 67–76).

By: A. Hansen n

MeSH headings : Animals; Flavoring Agents / chemistry; Flavoring Agents / pharmacology; Humans; Milk Proteins / chemistry; Taste / drug effects
TL;DR: The effect of sodium caseinate and whey protein concentrate on vanillin, benzaldehyde, citral, and d-limonene flavor intensity decreased as the concentration of wheyprotein concentrate increased. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Residence Time Distribution of particles during two-phase non-Newtonian flow in conventional as compared with helical holding tubes

JOURNAL OF FOOD SCIENCE, 62(4), 647–652.

By: K. Sandeep*, C. Zuritz* & V. Puri*

author keywords: residence time distribution; helical holding tube; non-Newtonian fluid
Sources: Web Of Science, ORCID
Added: August 6, 2018

1997 chapter

Phosphatidylcholine biosynthesis in soybeans: The cloning and characterization of genes encoding enzymes of the nucleotide pathway

In M. U. K. J. P. Williams & N. W. Lem (Eds.), Physiology, biochemistry, and molecular biology of plant lipids (pp. 110–112).

By: D. Monks n, J. Goode n, P. Dinsmore n & R. Dewey n

Ed(s): M. J. P. Williams & N. Lem

TL;DR: The isolation and characterization of the genes encoding enzymes of this consolidated pathway will accelerate the study of PC biosynthesis in higher plants and help elucidate the processes by which plants regulate the production of this important phospholipid at both the molecular and cellular levels. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Quality control in feed manufacturing

Feedstuffs, 69(30), 138–141.

By: F. Jones

Source: NC State University Libraries
Added: August 6, 2018

1997 conference paper

The properties of heat-induced whey protein concentrate gels produced from lactic whey containing only beta-lactoglobulin A, only beta-lactoglobulin B, or a mixture of beta-lactoglobulin A and B

Milk protein polymorphism: Proceedings of the IDF seminar held in Palmerston North, New Zealand, February 1997, (1997), 146–157. Brussels: International Dairy Federation.

By: E. Foegeding, R. Lowe & J. Hill

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Proton magnetic resonance measurement of self-diffusion coefficient of water in sucrose solutions, citric acid solutions, fruit juices, and apple tissue

Transactions of the ASAE, 40(6), 1633–1641.

By: K. Keener*, R. Stroshine & J. Nyenhuis

UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

1997 chapter

Microogranisms and food

In Acidified foods: Principles of handling and preservation (2nd ed.). St. Charles, Ill.: Pickle Packers International, Inc.

By: H. Fleming, F. Breidt & R. Costilow

Source: NC State University Libraries
Added: August 6, 2018

1997 patent

Method of eliminating genetic routes for bacteriophage evolution and products produced thereby

Washington, DC: U.S. Patent and Trademark Office.

By: T. Klaenhammer & S. Moineau

Source: NC State University Libraries
Added: August 6, 2018

1997 patent

Method for the pasteurization of egg products using radio waves

Washington, DC: U.S. Patent and Trademark Office.

Kenneth Swartzel

Source: NC State University Libraries
Added: August 6, 2018

1997 journal article

Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

JOURNAL OF APPLIED MICROBIOLOGY, 83(4), 438–444.

By: J. Schuman n, B. Sheldon n, J. Vandepopuliere* & H. Ball*

MeSH headings : Animals; Chickens; Eggs / microbiology; Heating; Salmonella enteritidis / growth & development
TL;DR: Immersion‐heated shell eggs could provide Salmonella‐free ingredients for the preparation of a variety of minimally‐cooked foods of interest to consumers and foodserviceoperators. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1997 journal article

Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables

Food Technology, 51(9), 44–464851.

Source: NC State University Libraries
Added: August 6, 2018

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