Search Results - "Van Buren, J. P"

Rheological Changes During Gelation of High-Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging by RAO, M.A., VAN BUREN, J. P., COOLEY, H. J.

“…ABSTRACT Gels made with 0.5% and 1% pectin in 60% fructose, and a commercial sample exhibited macromolecular solution/weak gel behavior. Cooling the gels from…”
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Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking by Van BUREN, J. P., PITIFER, LA

“…ABSTRACT Snap beans and carrot tissues, deesterified at 1°C and pH 12.5, soften much more slowly than control tissues when cooked at neutral or slightly…”
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Effects of Salts and pH on Heating-Related softening of Snap Beans by VAN BUREN, J. P., KEAN, W. P., GAVITT, B. K., SAJJAANANTAKUL, T.

“…ABSTRACT The effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by…”
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An Anthocyanin-decolorizing System in Sour Cherries by VAN BUREN, J. P, SCHEINER, D. M, WAGENKNECHT, A. C

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Influence of Molecular Size of Gelatin on Reaction with Tannic Acid by Hrazdina, G., Van Buren, J. P., Robinson, W. B.

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The Stability of Wine Anthocyanins on Exposure to Heat and Light by Van Buren, J. P., Bertino, J. J., Robinson, W. B.

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Methanol in wines in relation to processing and variety [Grapes] by Lee, C. Y., Robinson, W. B., Van Buren, J. P., Acree, T. E., Stoewsand, G. S.

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A Comparative Study of the Anthocyanin Pigment Composition in Wines Derived from Hybrid Grapes by Van Buren, J. P., Bertino, J. J., Einset, J., Remaily, G. W., Robinson, W. B.

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Heat Effects on Soymilk, Indices of Protein Quality in Dried Soymilks by Van Buren, J. P, Steinkraus, K. H, Hackler, L. R, El Rawi, I, Hand, D. B

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A comparison of the nutritional value of protein from several soybean fractions by Hackler, L R, Hand, D B, Steinkraus, K H, Van Buren, J P

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Sensory analysis of bitterness in apple wine by ROOZEN, J. P., VAN BUREN, J. P.

“…Summary A dilution test determining the occurrence of basic tastes in apple wine and hard cider showed sourness, sweetness and bitterness to be present. For…”
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Extraction of chlorophylls a and b from different binding sites on thylakoid chlorophyll-proteins by Van Buren, Jerome P

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Formation of complexes between protein and tannic acid by Van Buren, Jerome P, Robinson, Willard B

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Methanol in Wines in Relation to Processing and Variety by Lee, C. Y., Robinson, W. B., Van Buren, J. P., Acree, T. E., Stoewsand, G. S.

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Pectic changes by the treatment of green beans by VAN BUREN, J P, MOYER, J C, ROBINSON, W B, HAND, D B

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