Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 3
Results: 57
Component analysis of disaggregation of pectin during plate module ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 680, doi. 10.1111/j.1365-2621.1993.tb04355.x
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Enthalpy of frozen foods determined by differential compensated calorimetry.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 675, doi. 10.1111/j.1365-2621.1993.tb04354.x
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Browning potential of liquid smoke solutions: Comparison of two methods.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 671, doi. 10.1111/j.1365-2621.1993.tb04353.x
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Non-enzymatic browning and fluorescence development in a (E)-4,5-epoxy-(E)-2-heptenal/lysine...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 667, doi. 10.1111/j.1365-2621.1993.tb04352.x
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Tocopherol micro-extraction method with application to quantitative analysis of lipophilic...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 663, doi. 10.1111/j.1365-2621.1993.tb04351.x
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Ingredient interaction effects on protein functionality: Mixture design approach.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 656, doi. 10.1111/j.1365-2621.1993.tb04350.x
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Cholesterol autoxidation inhibition varies among several natural antioxidants in an aqueous...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 653, doi. 10.1111/j.1365-2621.1993.tb04349.x
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Kinetics of clostridium sporogenes PA3679 spore destruction using computer-controlled...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 649, doi. 10.1111/j.1365-2621.1993.tb04348.x
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Microbial growth estimation in liquid media exposed to temperature fluctuations.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 644, doi. 10.1111/j.1365-2621.1993.tb04347.x
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Resistant starch in foods: Modified method for dietary fiber residues.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 642, doi. 10.1111/j.1365-2621.1993.tb04346.x
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Cross-flow microfiltration with gas backwash of apple juice.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 638, doi. 10.1111/j.1365-2621.1993.tb04345.x
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Composition and sensory characterization of red raspberry juice concentrated by direct-osmosis or...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 633, doi. 10.1111/j.1365-2621.1993.tb04344.x
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Organic acid changes during ripening of processing peaches.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 631, doi. 10.1111/j.1365-2621.1993.tb04343.x
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Germination and debittering lupin seeds reduce alpha-galactoside and intestinal carbohydrate...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 627, doi. 10.1111/j.1365-2621.1993.tb04342.x
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Packaging effects on growth of Listeria innocua in shredded cabbage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 623, doi. 10.1111/j.1365-2621.1993.tb04341.x
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Rapid enzymatic assay for ascorbic acid in various foods using peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 619, doi. 10.1111/j.1365-2621.1993.tb04340.x
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Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 616, doi. 10.1111/j.1365-2621.1993.tb04339.x
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Gluconic acid influences texture and color of canned asparagus.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 614, doi. 10.1111/j.1365-2621.1993.tb04338.x
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Dihydrocapsaicin oxidation by Capsicum annuum (var. annuum) Peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 611, doi. 10.1111/j.1365-2621.1993.tb04337.x
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4-hexylresorcinol, a potent inhibitor of mushroom tyrosinase.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 609, doi. 10.1111/j.1365-2621.1993.tb04336.x
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Assessing chemical form of calcium in wheat, spinach, and kale.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 605, doi. 10.1111/j.1365-2621.1993.tb04335.x
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Proton NMR and dielectic measurements on sucrose filled agar gels and starch pastes.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 603, doi. 10.1111/j.1365-2621.1993.tb04334.x
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Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 599, doi. 10.1111/j.1365-2621.1993.tb04333.x
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Sweetness adaptation of some carbohydrate and high potency sweeteners.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 595, doi. 10.1111/j.1365-2621.1993.tb04332.x
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Flavor modifying characteristics of the intense sweetener neohesperidin dihydrochalcone.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 592, doi. 10.1111/j.1365-2621.1993.tb04331.x
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Neohesperidin dihydrochalcone stability in aqueous buffer solutions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 589, doi. 10.1111/j.1365-2621.1993.tb04330.x
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Extraction of cookie aroma compounds from aqueous and dough model system.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 586, doi. 10.1111/j.1365-2621.1993.tb04329.x
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Soybean flour lipoxygenase isozyme mutant effects on bread dough volatiles.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 583, doi. 10.1111/j.1365-2621.1993.tb04328.x
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Particle size of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 579, doi. 10.1111/j.1365-2621.1993.tb04327.x
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Melt point of encapsulated sodium bicarbonates: Effect on refrigerated batter and muffins baked...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 574, doi. 10.1111/j.1365-2621.1993.tb04326.x
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Pasting of wheat flour extrudates containing conventional baking ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 567, doi. 10.1111/j.1365-2621.1993.tb04325.x
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Oat gum and B-glucan extraction from oat bran and rolled oats: Temperature and pH effects.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 562, doi. 10.1111/j.1365-2621.1993.tb04324.x
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Microentrapment of lactobacilli in calcium alginate gels.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 557, doi. 10.1111/j.1365-2621.1993.tb04323.x
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Vitamin D stability in milk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 552, doi. 10.1111/j.1365-2621.1993.tb04322.x
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Heat and fermentation effects on total nonprotein nitrogen and urea in milk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 548, doi. 10.1111/j.1365-2621.1993.tb04321.x
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Prefiltration using formed-in-place metallic membranes reduces microbial content of whey.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 544, doi. 10.1111/j.1365-2621.1993.tb04320.x
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Mg2+ selectively isolates gellan gum from dairy products.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 539, doi. 10.1111/j.1365-2621.1993.tb04319.x
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Linear programming and response surface methodology to optimize surimi gel texture.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 535, doi. 10.1111/j.1365-2621.1993.tb04318.x
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Setting response of Alaska pollock surimi compared with beef myofibrils.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 531, doi. 10.1111/j.1365-2621.1993.tb04317.x
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Volatile flavor components in snow crab cooker effluent and effluent concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 525, doi. 10.1111/j.1365-2621.1993.tb04316.x
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Specific heat of selected fresh seafood.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 522, doi. 10.1111/j.1365-2621.1993.tb04315.x
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Fate of Listeria monocytogenes and Aeromonas hydrophila on catfish fillets cooked in a microwave...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 519, doi. 10.1111/j.1365-2621.1993.tb04314.x
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Lipid hydrolysis and oxidation related to astaxanthin content in light and dark muscle of frozen...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 513, doi. 10.1111/j.1365-2621.1993.tb04313.x
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Sensory characteristics of selected species of freshwater fish in retail distribution.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 508, doi. 10.1111/j.1365-2621.1993.tb04312.x
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Vitamin B6 in raw and fried chicken by HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 505, doi. 10.1111/j.1365-2621.1993.tb04311.x
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Sodium tripolyphosphate stability and effect in ground turkey meat.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 501, doi. 10.1111/j.1365-2621.1993.tb04310.x
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Surimi-like products from mutton.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 497, doi. 10.1111/j.1365-2621.1993.tb04309.x
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Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 492, doi. 10.1111/j.1365-2621.1993.tb04308.x
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Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 488, doi. 10.1111/j.1365-2621.1993.tb04307.x
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Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 3, p. 484, doi. 10.1111/j.1365-2621.1993.tb04306.x
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