Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 1
Results: 80
Yield and quality of soymilk processed by steam-infusion cooking
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 239, doi. 10.1111/j.1365-2621.1981.tb14572.x
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Vibrio cholerae in marine foods and environmental waters: A literature review
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 66
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Thin-layer chromatographic separation of beet pigments
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 298, doi. 10.1111/j.1365-2621.1981.tb14588.x
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Textural characteristics of beef: Effects of the heating system
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 216, doi. 10.1111/j.1365-2621.1981.tb14567.x
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Temperature, pH, and spore load effects on the ability of nisin to prevent the outgrowth of Clostridium botulinum spores
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 121, doi. 10.1111/j.1365-2621.1981.tb14544.x
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Sweet potato quality after baking
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 283
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Survey of rabbit skeletal muscle peptidases active at neutral pH regions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 47
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Stability of proteinase inhibitors in potato tubers during cooking
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 287
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Some rheological characteristics of soy extrudates in tension
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 207, doi. 10.1111/j.1365-2621.1981.tb14565.x
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Solubilization and electrophoretic characterization of the great northern bean (Phaseolus vulgaris L.) proteins
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 82
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Sensory scores and shear force values for beef roasts cooked either before or after chilling
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 231, doi. 10.1111/j.1365-2621.1981.tb14570.x
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Role of flavonoids in the production of color in biscuits prepared with wheat and cottonseed flours
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 266
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Rheology of enzyme modified cheese
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 254, doi. 10.1111/j.1365-2621.1981.tb14575.x
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Relative importance of perceptual factors to consumer acceptance: Linear vs quadratic analysis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 244, doi. 10.1111/j.1365-2621.1981.tb14573.x
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Relationship between in vitro digestibility of casein and its content of lysinoalanine and D-amino acids
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 127, doi. 10.1111/j.1365-2621.1981.tb14545.x
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Regulation of aflatoxin biosynthesis: Characterization of glucose asa apparent inducer of aflatoxin production
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 143, doi. 10.1111/j.1365-2621.1981.tb14549.x
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Recovery of salmonellae from foods using a combined enrichment technique
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 94, doi. 10.1111/j.1365-2621.1981.tb14538.x
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Quantitative determination of ascorbic acid in potatoes and potato products by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 312
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Qualitative alteration of phospholipids in beef patties cooked aftervacuum and nonpackaged, frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 19
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Protein concentrate from air classification of flour and horny endosperm from high-lysine sorghum
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 304
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Properties of free radicals in protein and amino acid pyrolysates
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 113, doi. 10.1111/j.1365-2621.1981.tb14542.x
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Preference testing of whiskey sour formulations: Magnitude estimation versus the 9-point hedonic
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 182
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Pisum sativum and Vicia faba carbohydrates: Structural studies of starches
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 88
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Physiochemical changes in potato granules during storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 110
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Papaya polygalacturonase and its role in thermally injured ripening fruit
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 190, doi. 10.1111/j.1365-2621.1981.tb14561.x
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Observations on the weeping of double boiler scrambled egg products and its prevention
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 310, doi. 10.1111/j.1365-2621.1981.tb14594.x
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Nutritional evaluation of the protein in oilseed products heated with sugars
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 164, doi. 10.1111/j.1365-2621.1981.tb14555.x
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Nutritional and sensory properties of canned and stored moin-moin
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 198, doi. 10.1111/j.1365-2621.1981.tb14563.x
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Mushroom response to postharvest hyperbaric storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 249, doi. 10.1111/j.1365-2621.1981.tb14574.x
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Measuring skeletal muscle fiber width or diameter: Variance within and among methods
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 294
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Measurement of available lysine using the guanidination reaction
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 132, doi. 10.1111/j.1365-2621.1981.tb14546.x
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Kinetics of vitamin A degradation in beef liver puree on heat processing
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 32
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Isolation, purification and physicochemical characterization of polyphenoloxidases (PPO) from a dwarf variety of banana (Musa cavendishii, L.)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 150
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Isolation of potentially virulent Yersinia enterocolitica from variety meats
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 41, doi. 10.1111/j.1365-2621.1981.tb14526.x
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Influence of postmortem changes in bovine muscle on the water-holding capacity of beef: Postmortem storage of muscle at temperatures between 0 and 30 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 23
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Influence of portmortem changes in bovine muscle on the water-holding capacity of beef. Portmortem storage of muscle at 20 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 1
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HPLC determination of fructose, glucose and sucrose in potatoes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 300, doi. 10.1111/j.1365-2621.1981.tb14589.x
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High performance liquid chromatographic determination of organic acids in dairy products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 52
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Glandless cottonseed, peanut and soy protein ingredients in ground beef patties: Effect on rancidity and other quality factors
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 58, doi. 10.1111/j.1365-2621.1981.tb14530.x
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Functional properties of the great northern bean (Phaseolus vulgarisL.): Emulsion, foaming, viscosity, and gelation properties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 71
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Functional properties of a food colorant prepared from red cabbage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 105, doi. 10.1111/j.1365-2621.1981.tb14540.x
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Fish protein concentrate (FPC) from Bombay duck isolated by radiation-heat combination procedure: Functional and nutritional properties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 234
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Factors influencing softening of salt-stock pickles in air-purged fermentations
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 274
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Effect of tumbling and tumbling temperature on total aerobic plate counts (incubates at 25 degrees C) and quality of boneless, cured hams
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 212
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Evaluation of the contribution of flavor volatiles to the aroma of beef by surface response methodology
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 26
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Effects of nisin on the outgrowth of Clostridium botulinum spores
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 117
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Effects of heat processing in cans and retort pouches on sensory properties of fowl meat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 227, doi. 10.1111/j.1365-2621.1981.tb14569.x
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Effects of certain electrical stimulation parameters on quality and palatability of beef
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 13, doi. 10.1111/j.1365-2621.1981.tb14519.x
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Evaluation of the effects of liquid bridges on the bulk properties of model powders
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 174
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Effect of temperatures on fish alkaline protease, protein interaction and texture quality
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 62, doi. 10.1111/j.1365-2621.1981.tb14531.x
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