Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 5
Results: 31
Effect of Slaughter Method on Postmortem Changes of Grass Carp ( Ctenopharyngodon idella) Stored in Icesti.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C348, doi. 10.1111/j.1365-2621.2005.tb09965.x
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- Article
Inactivation of Listeria monocytogenes on Beef Bologna and Cheddar Cheese Using Polyvinyl-idene Chloride Films Containing Sorbic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. M267, doi. 10.1111/j.1365-2621.2005.tb09982.x
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- Article
A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. M249, doi. 10.1111/j.1365-2621.2005.tb09979.x
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- Article
Comparison of Gel-forming Properties of Silver Carp ( Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C326, doi. 10.1111/j.1365-2621.2005.tb09961.x
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- Article
Ripening Associated Phytochemical Changes in Mangos ( Mangifera indica) Following Thermal Quarantine and Low-Temperature Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C337, doi. 10.1111/j.1365-2621.2005.tb09963.x
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- Article
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish ( Xiphias gladius) Slices.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C359, doi. 10.1111/j.1365-2621.2005.tb09967.x
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- Article
Moisture Diffusivity in Tylose Gel (Karlsruhe Test Material).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E331, doi. 10.1111/j.1365-2621.2005.tb09973.x
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- Article
Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E324, doi. 10.1111/j.1365-2621.2005.tb09972.x
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- Article
Quality Measurement of Intact and Fresh-cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S317, doi. 10.1111/j.1365-2621.2005.tb09985.x
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- Article
Effect of Irradiation on Microbial Safety and Nutritional Quality of Minimally Processed Bitter Gourd ( Momordica charantia).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. M255, doi. 10.1111/j.1365-2621.2005.tb09980.x
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- Article
Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C321, doi. 10.1111/j.1365-2621.2005.tb09960.x
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- Article
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C332, doi. 10.1111/j.1365-2621.2005.tb09962.x
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- Article
Reducing Acrylamide in Fried Snack Products by Adding Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C354, doi. 10.1111/j.1365-2621.2005.tb09966.x
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- Article
Development and Evaluation of Iron-fortified Extruded Rice Grains.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S330, doi. 10.1111/j.1365-2621.2005.tb09987.x
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- Article
Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape ( Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E301, doi. 10.1111/j.1365-2621.2005.tb09968.x
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- Article
Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E312, doi. 10.1111/j.1365-2621.2005.tb09970.x
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- Article
Biosynthesis of 1-Octen-3-ol and 10-Oxo-trans -8-decenoic Acid Using a Crude Homogenate of Agaricus bisporus: Reaction Scale Up.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E367, doi. 10.1111/j.1365-2621.2005.tb09978.x
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- Article
Fluid to Particle Heat Transfer Coefficients in Holding Tube Having Noncircular Cross Section.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E338, doi. 10.1111/j.1365-2621.2005.tb09974.x
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- Article
Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C342, doi. 10.1111/j.1365-2621.2005.tb09964.x
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- Article
Transmissible Spongiform Encephalopathies.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. R77, doi. 10.1111/j.1365-2621.2005.tb09983.x
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- Article
Prebiotics and Iron Bioavailability-Is There a Connection?
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. R88, doi. 10.1111/j.1365-2621.2005.tb09984.x
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- Article
Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E344, doi. 10.1111/j.1365-2621.2005.tb09975.x
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- Article
Characteristics of Clear Noodles Prepared from Edible Canna Starches.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S337, doi. 10.1111/j.1365-2621.2005.tb09988.x
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- Article
Does Electroporation Occur During the Ohmic Heating of Food?
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E308, doi. 10.1111/j.1365-2621.2005.tb09969.x
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- Article
Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. M260, doi. 10.1111/j.1365-2621.2005.tb09981.x
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- Article
Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E359, doi. 10.1111/j.1365-2621.2005.tb09977.x
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- Article
Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine ( Sardinella longiceps) in Oil Medium.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S350, doi. 10.1111/j.1365-2621.2005.tb09990.x
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- Article
Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E350, doi. 10.1111/j.1365-2621.2005.tb09976.x
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- Article
Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S343, doi. 10.1111/j.1365-2621.2005.tb09989.x
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- Article
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. S325, doi. 10.1111/j.1365-2621.2005.tb09986.x
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- Article
Drying Kinetics of Curcuma longa Rhizomes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. E318, doi. 10.1111/j.1365-2621.2005.tb09971.x
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- Article