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Treatment of potato processing wastewater with coagulating and polymeric flocculating agents
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1657, doi. 10.1111/j.1365-2621.1985.tb10559.x
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- Article
Selective concentration of bovine immunoglobulins and alpha-lactalbumin from acid whey using FeCl{sub}3
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1531
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- Article
Screening of Eurotium species for synergists of tocopherol
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1747, doi. 10.1111/j.1365-2621.1985.tb10581.x
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- Article
Role of consumer expectancies in the acceptance of novel foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1707, doi. 10.1111/j.1365-2621.1985.tb10571.x
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- Article
Rinsing behavior of deposited layers formed on membranes in ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1726
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- Article
Weight loss and sensory attributes of temperature conditioned and electrically stimulated hot processed pork
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1568
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- Article
Thermodynamics of water-egg powders interactions
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1615, doi. 10.1111/j.1365-2621.1985.tb10546.x
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- Article
Sensory characteristics, shear values, and cooking properties of ground beef patties extended with iron and zinc fortified soy isolate, concentrate, or flour
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1556
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- Article
Surface activity of food proteins: relationships between surface pressure development, viscoelasticity of interfacial films and foam stability of bovine serum albumin
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1526
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- Article
Storage of morwong (Nemadactylus macropterus Bloch and Schneider) incombinations of polyphosphate, potassium sorbate, and carbon dioxideat 4(degrees)C
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1580
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- Article
Simplified direct plating method for enhanced recovery of Escherichia coli in food
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1736
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- Article
Resistance of yeast to dry heat
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1754
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- Article
Rapid field screening method for flat sour spoilage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1719
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- Article
Rapid chilling and mechanical portioning as a fresh pork processing system
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1560
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- Article
Purification and characterization of alphagalactosidase from Feijao bean (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1766
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- Article
Proximate and amino acid compositions of the roe and muscle of selected marine species
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1585
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- Article
Preservation of concentrated cheese whey by combined factors
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1629
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- Article
Preparation of cooked egg white, egg yolk, and whole egg gels for scanning electron microscopy
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1624, doi. 10.1111/j.1365-2621.1985.tb10549.x
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- Article
Prediction of bind value constants of sausage ingredients from protein or moisture content
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1564
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- Article
Precooked corn flour for Venezuelan arepa preparation: characterization of particle size fractions
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1668
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- Article
Physical state of the dispersed phases of emulsions prepared with egg yolk low density lipoprotein and bovine serum albumin
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1621, doi. 10.1111/j.1365-2621.1985.tb10548.x
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- Article
Physical and chemical properties of randomly interesterified blends of corn oil and tallow
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1770, doi. 10.1111/j.1365-2621.1985.tb10593.x
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- Article
Persimmon pectinmethylesterase: extraction and variation during ripening
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1643, doi. 10.1111/j.1365-2621.1985.tb10554.x
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- Article
Nutritional evaluation of accelerated ripened processed cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1633
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- Article
Natural occurrence of undecaenes in some fruits and vegetables
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1655
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- Article
Moisture isotherms for uncooked meat emulsions of different composition
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1576
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- Article
In vivo digestibility of insoluble collagen from bovine tendon as influenced by the inhibition of gastric acid secretion
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1523
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- Article
Metabolites of Eurotium species, their antioxidative properties and synergism with tocopherol
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1742, doi. 10.1111/j.1365-2621.1985.tb10579.x
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- Article
Liquid chromatographic analysis of sugars and mannitol in cabbage and fermenting sauerkraut
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1662
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- Article
Isolation, purification, and characterization of lipase isoenzymes from a technical Aspergillus niger enzyme
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1721
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- Article
Inhibition of Clostridium perfringens by napthoquinones
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1752
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- Article
Microbiological and toxicological aspects of fermentation of castor oil seeds for ogiri production
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1758
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- Article
Improved nutritional value in wheat bread by fortification with full-fat winged bean flour (Psophocarpus tetragonolobus L. DC)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1693, doi. 10.1111/j.1365-2621.1985.tb10567.x
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- Article
Improved cooking yields of meat batters formulated with potassium sorbate and reduced levels of NaCl
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1985.tb10536.x
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- Article
Immobilized condensed tannins and their interaction with proteins
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1652
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- Article
Heat gelation properties and protein extractability of beef myofibrils
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1540, doi. 10.1111/j.1365-2621.1985.tb10528.x
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- Article
Headspace sulfur dioxide and the storage of dried apples
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1649
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- Article
Gel strength development during heating of surimi in combination with egg white or whey protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1595
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- Article
Functional properties of canola meals produced by a two-phase solvent extraction system
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1685
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- Article
Freeze concentration of pineapple juice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1636
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- Article
Formation of pyrazines by chitin pyrolysis
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1762, doi. 10.1111/j.1365-2621.1985.tb10589.x
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- Article
Formation of oligosaccharides during hydrolysis of lactose in milk using beta-galactosidase from Bacillus circulans
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1602
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- Article
Factors affecting water uptake in milled rice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1676, doi. 10.1111/j.1365-2621.1985.tb10563.x
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- Article
Evaluation of time-intensity sensory responses using a personal computer
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1750, doi. 10.1111/j.1365-2621.1985.tb10583.x
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- Article
Essential elements, cadmium and lead in fresh and canned corn (Zea mays L.)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1760, doi. 10.1111/j.1365-2621.1985.tb10588.x
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- Article
Enzymatic proteolysis of milk proteins, in a salt environment, with a Bacillus subtilis neutral protease preparation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1745
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- Article
Energy use for continuous thermal processing of milk
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1607
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- Article
Effects of salt and tripolyphosphate on some quality characteristicsof breaded patties made from catfish trimmings
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1598
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- Article
Effects of processing treatments on recovery of capsaicin in Jalapeno peppers
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1764, doi. 10.1111/j.1365-2621.1985.tb10590.x
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- Article
Dietary fiber and other constituents of some Tongan foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1756, doi. 10.1111/j.1365-2621.1985.tb10586.x
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- Article