Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 5
Results: 42
Utilization of distillers' spent grain in extrusion processed doughs
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1321
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Thermally induced gelation of native and modified egg white--rheological changes during processing: final strengths and microstructure
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1249
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Study of the influence of solute (n-alcohols and n-alkanes) chain length on their retention by purified olive oil
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1301, doi. 10.1111/j.1365-2621.1984.tb14974.x
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Strawberry fruit softening: the potential roles of polyuronides and hemicelluloses
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1310, doi. 10.1111/j.1365-2621.1984.tb14976.x
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Storage stability of grapefruit syrups
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1330, doi. 10.1111/j.1365-2621.1984.tb14982.x
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Stability and gel strength of frankfurter batters made with reduced NaCl
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1350, doi. 10.1111/j.1365-2621.1984.tb14988.x
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Role of fungi on oil quality of stored seeds of sesame, rape and linseed
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1394
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Response surface methodology approach to the optimization of boneless ham yield
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1386
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Qualities of chunked and formed lamb roasts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1376
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Oxidation of a lipid emulsion by a peroxidizing microsomal fraction from herring muscle
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1392, doi. 10.1111/j.1365-2621.1984.tb14998.x
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Optimization of nutrient retention during processing: ascorbic acid in potato dehydration
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1262
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- Article
Nutrient composition of lamb of two age groups
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1233
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- Article
Nonenzymatic browning in pear juice concentrate at elevated temperatures
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1335, doi. 10.1111/j.1365-2621.1984.tb14984.x
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Modification of egg white proteins with oleic acid
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1240
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Kinetic energy calculations for non-Newtonian fluids in circular tubes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1295, doi. 10.1111/j.1365-2621.1984.tb14972.x
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- Article
Identification of 3,5-diisobutyl-1, 2, 4-trithiolane and 2-isobutyl-3, 5-diisopropylpyridine in fried chicken flavor
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1398
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- Article
Factors governing lysinoalanine formation in soy proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1282, doi. 10.1111/j.1365-2621.1984.tb14970.x
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Factors affecting properties of raw-frozen pork sausage patties madewith various NaCl phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1363, doi. 10.1111/j.1365-2621.1984.tb14991.x
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Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1372
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Evaluation of rapid fat, moisture, and protein determination in meats and meat products using an automatic meat analyzer
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1347
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- Article
Enzymic degumming of pineapple and pineapple mill juices
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1327, doi. 10.1111/j.1365-2621.1984.tb14981.x
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Enzymatic modification of fish fram protein isolate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1305
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Emulsion and storage stabilities of emulsions incorporating mechanically deboned poultry meat and various soy flours
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1358, doi. 10.1111/j.1365-2621.1984.tb14990.x
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Effects of heat and ionic strength upon dissociation-association of soybean protein fractions
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1289
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- Article
Effect of xanthan gum upon the rheology and stability of oil-water emulsions
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1271, doi. 10.1111/j.1365-2621.1984.tb14968.x
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Effect of some potentially synergistic treatments in combination with 100 Krad irradiation on the iced shelf life of cod fillets
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1984.tb14986.x
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Effect of pre-processing storage conditions on the composition, microstructure and acceptance of sweet potato patties
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1984.tb14965.x
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Effect of postharest storage and ripening of apples on the sensory quality of processed applesauce
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1323
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Effect of carbon dioxide flushing and packaging methods on the microbiology of packaged chicken
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1367
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Distribution of cholesterol in fractionated beef tallow
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1390
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Determination of lactose and sucrose contents of ice cream mix via enzymatic-cryoscopic methodology
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1332, doi. 10.1111/j.1365-2621.1984.tb14983.x
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Composition of flours from Samoan breadfruit
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1396, doi. 10.1111/j.1365-2621.1984.tb15000.x
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Component interactions in the extrusion cooking process: influence of process conditions on the functional viscosity of the wheat flour system
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1984.tb14995.x
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Color stability of astaxanthin pigmented rainbow trout under variouspackaging conditions
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1337, doi. 10.1111/j.1365-2621.1984.tb14985.x
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Cholesterol oxides in commercial dry egg products: isolation and identification
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1245
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Characterization of zinc components on in vitro enzymatic digestion of foods
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1297, doi. 10.1111/j.1365-2621.1984.tb14973.x
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Canned dry bean quality as influenced by high temperature short time(HTST) steam blanching
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1318, doi. 10.1111/j.1365-2621.1984.tb14978.x
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Behavior of phospholipids in soybean oil on silicic acid
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1399, doi. 10.1111/j.1365-2621.1984.tb15002.x
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Addition of phosphates, proteins, and gums to reduced-salt frankfurter batters
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1984.tb14989.x
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A study of the forces involved in the incorporation of L-methionine into soy protein by the one-step plastein-like process
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1316
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- Article
A model for food desiccation in frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1275, doi. 10.1111/j.1365-2621.1984.tb14969.x
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A dynamic test for kinetic models of chemical changes during processing: ascorbic acid degradation in dehydration of potatoes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1267, doi. 10.1111/j.1365-2621.1984.tb14967.x
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- Article