Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 6
Results: 76
Wheat brans effect on digestive enzyme activity and bile acid levelsin rats
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1645, doi. 10.1111/j.1365-2621.1980.tb07581.x
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Water activity of aqueous lactulose solutions
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1706
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Time and temperature, microbiological, and sensory assessment of roast beef in a hospital foodservice system
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1472, doi. 10.1111/j.1365-2621.1980.tb07542.x
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Thiamin and riboflavin analysis by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1497, doi. 10.1111/j.1365-2621.1980.tb07548.x
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Thermal diffusivity of model meat analog systems
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1727
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Studies on release of components from frozen-thawed low-density lipoprotein (LDL) of egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1768, doi. 10.1111/j.1365-2621.1980.tb07607.x
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Starch gelatinization phenomena studied by differential scanning calorimetry
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1669
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Relationship between acceptability of packaged frankfurters and eating quality
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1775, doi. 10.1111/j.1365-2621.1980.tb07609.x
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Sour cassava starch production: A preliminary study
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1509
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Some factors controlling the kinetics of moisture movement during avocado dehydration
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1649, doi. 10.1111/j.1365-2621.1980.tb07582.x
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Separation of mono- and di-saccharides and sorbitol by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1492
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Scanning electron microscopy of the Theobroma cacao seed
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1538
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- Article
Stability of lean and fatty fish fillets in hypobaric storage
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1487, doi. 10.1111/j.1365-2621.1980.tb07545.x
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Quality changes in bulk stored citrus concentrate made from freeze-damaged fruit
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1570
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- Article
Protein displacement during classification of glanded cottonseed
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1566
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Product quality and energy use in high temperature smoking of fish
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1481, doi. 10.1111/j.1365-2621.1980.tb07544.x
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- Article
Preparation of apolipoprotein of very low density lipoprotein from egg yolk granules
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1761
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Prediction of nutrient retention in thermally processed heat conduction food packaged in retortable pouches
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1513
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- Article
Polyphenol oxidase of mango (Mangifera Indica var. Haden)
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1619, doi. 10.1111/j.1365-2621.1980.tb07575.x
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Pisum sativum and Vicia faba carbohydrates: Studies of fractions obtained after dry and wet protein extraction processes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1629
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Phenolic components of rapeseed meal
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1702
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- Article
Optimal sterilization temperatures for sensory quality in cylindrical containers
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1517, doi. 10.1111/j.1365-2621.1980.tb07553.x
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Observations of chocolate during conching by scanning electron microscopy and viscometry
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1541, doi. 10.1111/j.1365-2621.1980.tb07558.x
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Mineral content and proximate analysis of broiler meat from two strains and three regions of production
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1478, doi. 10.1111/j.1365-2621.1980.tb07543.x
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Mechanism for bloater formation in brined cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1595
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Malonaldehyde concentrations in food are affected by cooking conditions
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1681, doi. 10.1111/j.1365-2621.1980.tb07588.x
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Lysinoalanine determination in proteins using high pressure liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1637, doi. 10.1111/j.1365-2621.1980.tb07579.x
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Lipids in fast foods
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1583
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Lipase production, lipolysis, and formation of volatile compounds byPseudomonas fluorescens in fat containing media
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1694, doi. 10.1111/j.1365-2621.1980.tb07591.x
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Inhibition of two psychrotrophic Pseudomonas species by butylated hydroxyanisole
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1603
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Influence of various purified and isolated cell wall fibers on the utilization of certain nutrients by swine and hamsters
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1675
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Influence of raw ingredients, nitrite levels, and cooking temperatures on the microbiological quality of braunschweiger
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1732
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Influence of microwave reheating on selected quality factors of roast beef
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1460
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Hydrophobic adsorption chromatography of peach polyphenol oxidase
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1622, doi. 10.1111/j.1365-2621.1980.tb07576.x
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Hard cheese substitute from soy milk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1777, doi. 10.1111/j.1365-2621.1980.tb07610.x
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Gelatinization and in vitro digestibility of starch in baked products
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1783, doi. 10.1111/j.1365-2621.1980.tb07613.x
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Functional characteristics of protein stabilized emulsions: Emulsifying behavior of proteins in a sonifier
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1662, doi. 10.1111/j.1365-2621.1980.tb07585.x
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Food sounds: How much information do they contain?
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1494, doi. 10.1111/j.1365-2621.1980.tb07547.x
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Fluidized beds as turbulence promoters in the concentration of food liquids by reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1522, doi. 10.1111/j.1365-2621.1980.tb07554.x
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Flexible pouch process development and evaluation of pasteurized-refrigerated mango slices
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1592
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Factors affecting palatability and cooking properties of ground beefpatties--Frozen lean, patty size, and surface treatment
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1463, doi. 10.1111/j.1365-2621.1980.tb07540.x
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Energy use, cost, and product quality in preserving vegetables at home by canning, freezing, and dehydration
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1561, doi. 10.1111/j.1365-2621.1980.tb07563.x
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Emulsification in systems containing soy protein isolates, salt, andstarch
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1713, doi. 10.1111/j.1365-2621.1980.tb07595.x
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Effects pH, enzymes, and storage time on the rheology of sweet potato puree
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1614
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- Article
Effects of processing on the dietary fiber content of wheat bran, pureed green beans, and carrots
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1533, doi. 10.1111/j.1365-2621.1980.tb07556.x
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Effects of microwave cooking on food fatty acids: No evidence of chemical alteration or isomerization
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1753, doi. 10.1111/j.1365-2621.1980.tb07604.x
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Effects of frozen storage on functionality of meat for processing
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1980.tb07541.x
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Effects of fermentation on phytate phosphorus and mineral content inblack gram, rice, and black gram and rice blends
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1708
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Effect of various treatments of pulses on in vitro gas production byselected intestinal clostridia
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1601
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Effect of prerigor processing on the oxidative rancidity of ground light and dark porcine muscles
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1736
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