Works matching IS 00221147 AND DT 2000 AND VI 65
Results: 275
Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1404, doi. 10.1111/j.1365-2621.2000.tb10621.x
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Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1400, doi. 10.1111/j.1365-2621.2000.tb10620.x
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Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation Technique.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1395, doi. 10.1111/j.1365-2621.2000.tb10619.x
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Identification of Rodent Filth Exhibits.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1391, doi. 10.1111/j.1365-2621.2000.tb10618.x
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Apple Cultivar and Maturity Affect Haze-Active Protein and Haze-Active Polyphenol Concentrations in Juice.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1386, doi. 10.1111/j.1365-2621.2000.tb10617.x
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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1382, doi. 10.1111/j.1365-2621.2000.tb10616.x
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Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh-Cut-Vegetable Process Waters.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1376, doi. 10.1111/j.1365-2621.2000.tb10615.x
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MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1343, doi. 10.1111/j.1365-2621.2000.tb10609.x
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Stability and Activity of β-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic Environments.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1364, doi. 10.1111/j.1365-2621.2000.tb10613.x
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Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1359, doi. 10.1111/j.1365-2621.2000.tb10612.x
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Reduction of Microflora of Whole Pickling Cucumbers by Blanching.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1354, doi. 10.1111/j.1365-2621.2000.tb10611.x
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Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1349, doi. 10.1111/j.1365-2621.2000.tb10610.x
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Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive Samples.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1369, doi. 10.1111/j.1365-2621.2000.tb10614.x
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Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1338, doi. 10.1111/j.1365-2621.2000.tb10608.x
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Effects of Cation Properties on Sol-gel Transition and Gel Properties of κ-carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1332, doi. 10.1111/j.1365-2621.2000.tb10607.x
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Antioxidant Activity of Whey in a Salmon Oil Emulsion.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1325, doi. 10.1111/j.1365-2621.2000.tb10606.x
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Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem Proteolysis.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1318, doi. 10.1111/j.1365-2621.2000.tb10605.x
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Rapid PCR-RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1315, doi. 10.1111/j.1365-2621.2000.tb10604.x
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Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean-Farmed Salmonids Determined by High-Pressure Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1312, doi. 10.1111/j.1365-2621.2000.tb10603.x
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Polysaccharide Constituents of Coffee-Bean Mucilage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1308, doi. 10.1111/j.1365-2621.2000.tb10602.x
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Comparison of Electrochemical and Chemical Acidification of Skim Milk.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1303, doi. 10.1111/j.1365-2621.2000.tb10601.x
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Degradation Kinetics of Chlorophyll in Peas as a Function of pH.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1296, doi. 10.1111/j.1365-2621.2000.tb10600.x
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Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1290, doi. 10.1111/j.1365-2621.2000.tb10599.x
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Rhubarb Juice as a Natural Antibrowning Agent.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1288, doi. 10.1111/j.1365-2621.2000.tb10598.x
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Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1284
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1270, doi. 10.1111/j.1365-2621.2000.tb10596.x
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Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1260, doi. 10.1111/j.1365-2621.2000.tb10275.x
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Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat--Corn Puff.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1253, doi. 10.1111/j.1365-2621.2000.tb10274.x
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Production and Properties of Spray-dried Amaranthus Betacyanin Pigments.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1248, doi. 10.1111/j.1365-2621.2000.tb10273.x
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Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1244, doi. 10.1111/j.1365-2621.2000.tb10272.x
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Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1238, doi. 10.1111/j.1365-2621.2000.tb10271.x
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Tomato Flavor and Aroma Quality as Affected by Storage Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1228, doi. 10.1111/j.1365-2621.2000.tb10270.x
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Development of a Meat-Like Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein (E-HVP).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1220, doi. 10.1111/j.1365-2621.2000.tb10269.x
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Influence of Ozone, Hydrogen Peroxide, or Salt on Microbial Profile, TBARS and Color of Channel Catfish Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1210, doi. 10.1111/j.1365-2621.2000.tb10267.x
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Degradation of Vitamin A Palmitate in Corn Flakes During Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1216, doi. 10.1111/j.1365-2621.2000.tb10268.x
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Short Chain Fatty Acids Alter HEp-2 Cell Association and Invasion by Stationary Growth Phase Salmonella Typhimurium.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1206, doi. 10.1111/j.1365-2621.2000.tb10266.x
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Quality Index Method Developed for Raw Gilthead Seabrearn (Sparus aurata).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1202, doi. 10.1111/j.1365-2621.2000.tb10265.x
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Rheological Characterization of Rice Flour-Based Batters.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1194, doi. 10.1111/j.1365-2621.2000.tb10264.x
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The Contribution of Water to the Specific Heat Change at the Glass-to-Rubber Transition of the Ternary System BSA- Water-NaCl.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1187, doi. 10.1111/j.1365-2621.2000.tb10263.x
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An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1180, doi. 10.1111/j.1365-2621.2000.tb10262.x
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Water Vapor Transmission Rates and Sorption Behavior of Chitosan Films.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1175, doi. 10.1111/j.1365-2621.2000.tb10261.x
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Instrumental and Expert Assessment of Mahon Cheese Texture.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1170, doi. 10.1111/j.1365-2621.2000.tb10260.x
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Color Stability of Edible Coatings During Prolonged Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1166, doi. 10.1111/j.1365-2621.2000.tb10259.x
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Molecular Composition of Onion Pectic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1160, doi. 10.1111/j.1365-2621.2000.tb10258.x
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Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1134, doi. 10.1111/j.1365-2621.2000.tb10252.x
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Formulation Protocol and Dicationic Salts Affect Protein Functionality of Model System Beef Batters.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1151, doi. 10.1111/j.1365-2621.2000.tb10256.x
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Debittering of a Tryptic Digest of Bovine β-casein Using Porcine Kidney General Aminopeptidase and X-Prolydipeptidyl Aminopeptidase from Lactococcus lactis subsp. cremoris AM2.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1145, doi. 10.1111/j.1365-2621.2000.tb10255.x
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Physicochemical Properties of Frozen Red Hake (Urophycis chuss) Mince as Affected by Cryoprotective Ingredients.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1117, doi. 10.1111/j.1365-2621.2000.tb10249.x
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Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1138, doi. 10.1111/j.1365-2621.2000.tb10253.x
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Precursors for Formation of 2-Pentyl Pyridine in Processing of Soybean Protein Isolates.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1155, doi. 10.1111/j.1365-2621.2000.tb10257.x
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