Search Results - "Vanburen, J P"

STUDIES ON THE UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS by Hackler, L R, Steinkraus, K H, Vanburen, J P, Hand, D B

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

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Solubilization of soybean tempeh constituents during fermentation by Van Buren, J.P, Hackler, L.R, Steinkraus, K.H

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Browning of galacturonic acid in a model system simulating fruit beverages and white wine by Jayaraman, Anantharaman, Van Buren, Jerome P

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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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An Anthocyanin-decolorizing System in Sour Cherries by VAN BUREN, J. P, SCHEINER, D. M, WAGENKNECHT, A. C

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