Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 4
Results: 74
Yield and comparison of nutritive and energy values: selected variety pork products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 906, doi. 10.1111/j.1365-2621.1987.tb14239.x
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- Article
Water adsorption of peanut kernels in a closed system with respect to moisture transfer
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1105, doi. 10.1111/j.1365-2621.1987.tb14288.x
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Variation in the levels of sodium and other minerals of nutritional importance in Louisiana oysters (Crassostrea virginica)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1099
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- Article
Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 932
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- Article
Texture and sensory evaluations of frankfurters made with different formulations and processes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 896
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- Article
Sugar composition of cucumber cell walls during fruit development
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 996, doi. 10.1111/j.1365-2621.1987.tb14260.x
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Stability of bovine muscle connective tissue
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 876
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- Article
Solubilization of collagen in restructured beef with collagenases and {alpha}-amylase
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 857
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- Article
Sensory quality of turkey breasts and energy consumption for roasting in a convection oven and reheating in infrared, microwave, and convection ovens
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 846, doi. 10.1111/j.1365-2621.1987.tb14224.x
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- Article
Sensory and objective measures of quality and early harvested and traditionally harvested pecans
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1038
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- Article
Relative protein efficiency ratios for wheat-based breakfast cereals
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1111
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- Article
Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 901
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- Article
Re-evaluation of capsicum color data
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1987.tb14272.x
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- Article
Quantitative determination of pea losses as affected by conventionalwater blanching
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1006
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- Article
Quantitative analysis of carotenoids and carotenoid esters in fruitsby HPLC: red bell peppers
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1071
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- Article
Quantitation and characterization of drip from frozen-thawed and refrigerated pork liver
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 910, doi. 10.1111/j.1365-2621.1987.tb14240.x
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- Article
Protein-protein interaction of fish myosin fragments
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1103
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- Article
Prediction and measurement of the water activity of selected saturated salt solutions at 5*8DC and 10*8DC
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1118
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- Article
Photoxidation of cinnamon oil
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1041
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- Article
Pattern recognition of GC profiles for classification of cheese variety
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 939
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- Article
Palatability and appearance traits of beef pork meat patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 886, doi. 10.1111/j.1365-2621.1987.tb14234.x
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- Article
Obstruction effect of carrageenan and gelatin on the diffusion of glucose
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1113
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to reaction between glucose and glycine peptides
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1068
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1063
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to carmelization of various single sugars
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1059
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- Article
Microbiology of a ham-type product made from soy-extended cured beefand inoculated with Clostridium sporogenes PA3679
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 851
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- Article
Microbiological quality of restructured and conventional steaks manufactured from electrically stimulated hot- and cold-boned carcasses
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 861
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- Article
Lipoxygenase isoenzymes in soybeans: effect on crude oil quality
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1015
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- Article
Kinetics of browning of Sultana grapes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 990, doi. 10.1111/j.1365-2621.1987.tb14258.x
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- Article
Introduction of high pressure to food processing: preferential proteolysis of {beta}-lactoglobulin in milk whey
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1107
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- Article
Influence of soy protein and NaCl on the rheological properties of beef, pork or chicken muscle homogenates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 890
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- Article
Influence of hot and cold boning on the palatability, textural and economic traits of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 879
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- Article
Influence of antioxidants on Maillard browning reaction in a casein-glucose model system
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1115
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- Article
Incorporating L-ascorbyl 6-palmitate in bread and its shortening-sparing and anti-firming effects
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 954
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- Article
Identification of additional volatile compounds from cantaloupe
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1097
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- Article
High pressure liquid chromatography determination of histamine in fish
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 925
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- Article
Heat treatment effects on warmed-over flavor in chicken breast meat
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 842, doi. 10.1111/j.1365-2621.1987.tb14223.x
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- Article
Heat transfer to non-Newtonian fluid foods under laminar flow conditions in horizontal tubes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 975
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- Article
Heat transfer coefficients to liquids with food particles in axiallyrotating cans
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 962
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- Article
Functionality of flours, protein fractions and isolates from field peas and faba bean
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1010, doi. 10.1111/j.1365-2621.1987.tb14263.x
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- Article
Functional and sensory properties of meat emulsions produced by using enzymatically modified gelatin
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 893
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- Article
Formation of a gel from a heated emulsion of alfalfa leaf protein and peanut oil
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1030
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- Article
Evaluation of enzyme-linked immunosorbent assay for detection of molds in foods
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1089, doi. 10.1111/j.1365-2621.1987.tb14282.x
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- Article
Establishing thermal processes for products with broken-heating curves from data taken at other retort and initial temperatures
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 958, doi. 10.1111/j.1365-2621.1987.tb14252.x
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- Article
Enumeration of fluorescent pseudomonads on poultry by using the hydrophobic-grid membrane filter method
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 837, doi. 10.1111/j.1365-2621.1987.tb14222.x
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- Article
Effects of storage time, sodium chloride and sodium tripolyphosphateon yield and microstructure of comminuted beef
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 854
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- Article
Effect of pressure on the salting and ripening process of anchovies (Engraulis anchoita)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 919, doi. 10.1111/j.1365-2621.1987.tb14242.x
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- Article
Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 980, doi. 10.1111/j.1365-2621.1987.tb14256.x
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- Article
Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 922
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- Article
Effect of method of catching and time of season on sensory quality of fresh raw Atlantic cod (Cadus morhua)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 928
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- Article