Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 3
Results: 41
Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 465, doi. 10.1111/j.1365-2621.1999.tb15064.x
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Hydroxl Scavenging Activity of Glucose, Fructose, and Ribose-Lysine Model Maillard Products.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 457, doi. 10.1111/j.1365-2621.1999.tb15062.x
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Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 451, doi. 10.1111/j.1365-2621.1999.tb15061.x
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Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 441, doi. 10.1111/j.1365-2621.1999.tb15059.x
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Postharvest CO...and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 433, doi. 10.1111/j.1365-2621.1999.tb15058.x
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Glycoalkaloid Content and Anthocyanin Stability to Alkaline Treatment of Red-Fleshed Potato Extracts.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 445, doi. 10.1111/j.1365-2621.1999.tb15060.x
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Sensory Characteristics of Heat-processed and Fresh Tomato Salsa Containing Honey.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 560, doi. 10.1111/j.1365-2621.1999.tb15085.x
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Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 555, doi. 10.1111/j.1365-2621.1999.tb15084.x
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Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 550, doi. 10.1111/j.1365-2621.1999.tb15083.x
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Rapid Detection of Pseudomonas in Seafoods Using Protease Indicator.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 547, doi. 10.1111/j.1365-2621.1999.tb15082.x
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Moisture Distribution and Microbial Quality of Part Baked Breads as Related to Storage and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 543, doi. 10.1111/j.1365-2621.1999.tb15081.x
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Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 540, doi. 10.1111/j.1365-2621.1999.tb15080.x
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Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 536, doi. 10.1111/j.1365-2621.1999.tb15079.x
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High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 533, doi. 10.1111/j.1365-2621.1999.tb15078.x
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Production and Evaluation of Yogurt with Concentrated Grape Juice.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 530, doi. 10.1111/j.1365-2621.1999.tb15077.x
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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 525, doi. 10.1111/j.1365-2621.1999.tb15076.x
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Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 519
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Properties of Cysteine-Added Soy Protein-Wheat Gluten Films.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 514, doi. 10.1111/j.1365-2621.1999.tb15074.x
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Extrusion Texturization of Air-Classified Pea Protein.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 509, doi. 10.1111/j.1365-2621.1999.tb15073.x
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Pressure-Temperature Degradation of Green Color in Broccoli Juice.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 504, doi. 10.1111/j.1365-2621.1999.tb15072.x
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Chlorophyll Flourescence as an Indicator of Physiological Changes in Cold-Stored Broccoli After...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 501
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Ascorbic Acid Retention in Shredded Iceberg Lettuce as Affected by Minimal Processing.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 498, doi. 10.1111/j.1365-2621.1999.tb15070.x
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Firmness and Cell Wall Characteristics of Pasteurized Jalapeno Pepper Rings Affected by Calcium...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 494, doi. 10.1111/j.1365-2621.1999.tb15069.x
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Heat Transfer Model Performance in Simulation of Process Deviations.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 488, doi. 10.1111/j.1365-2621.1999.tb15068.x
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Screw Configuration Effects on Macroscopic Characteristics of Extrudates Produced by Twin-screw...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 479, doi. 10.1111/j.1365-2621.1999.tb15067.x
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Extracellular Ice Nucleators from Pantoea Ananas: Effects on Freezing of Model Foods.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 473, doi. 10.1111/j.1365-2621.1999.tb15066.x
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Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 469, doi. 10.1111/j.1365-2621.1999.tb15065.x
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Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 429, doi. 10.1111/j.1365-2621.1999.tb15057.x
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Selected Vitamin Contents and Retentions in Bison Patties as Related to Cooking Method.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 462, doi. 10.1111/j.1365-2621.1999.tb15063.x
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Post-Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 423, doi. 10.1111/j.1365-2621.1999.tb15056.x
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Highly Concentrated Branched Oligosaccharides as Cryoprotectant for Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 418, doi. 10.1111/j.1365-2621.1999.tb15055.x
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Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 414, doi. 10.1111/j.1365-2621.1999.tb15054.x
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Salmon and Trout Analysis by PCR-RFLP for Identity Authentication.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 410, doi. 10.1111/j.1365-2621.1999.tb15053.x
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Porosity of Microcapsules with Wall Systems Consisting of Whey Proteins and Lactose Measured by...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 405, doi. 10.1111/j.1365-2621.1999.tb15052.x
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Deamidation Kinetics of Casein Precipitated by Carbon Dioxide Compared with Commercial Caseinates.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 400, doi. 10.1111/j.1365-2621.1999.tb15051.x
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Interactive Effects of Pressure, Temperature and Time on the Molecular Structure of...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 396, doi. 10.1111/j.1365-2621.1999.tb15050.x
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Enzymatic Hydrolysis of Milk Proteins Under Alkaline and Acidic Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 393, doi. 10.1111/j.1365-2621.1999.tb15049.x
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Volatilities of Short-Chain Fatty Acids in a Fermented Milk Model System as Affected by Stabilizers.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 390, doi. 10.1111/j.1365-2621.1999.tb15048.x
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Reduction of Warmed-Over Flavor Volatiles from Freeze-Dried Lean Beef by Supercritical CO...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 387, doi. 10.1111/j.1365-2621.1999.tb15047.x
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Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 384, doi. 10.1111/j.1365-2621.1999.tb15046.x
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Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 377, doi. 10.1111/j.1365-2621.1999.tb15045.x
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