Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 1
Results: 90
Water-thawing of fish using low frequency acoustics
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 71
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Vitamin retention during preparation and holding of mashed potatoes made from commercially dehydrated flakes and granules
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 274
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Variations in nutrient content of commercially canned legumes
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 263
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Two distinct pectin fractions from senescent Idared apples extractedusing nondegradative methods
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 173, doi. 10.1111/j.1365-2621.1982.tb11052.x
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Thermal process calculations for different z and jc values using a hand-held calculator
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 193, doi. 10.1111/j.1365-2621.1982.tb11057.x
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Thermal conductivity of white bread during convective heat processing
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 249, doi. 10.1111/j.1365-2621.1982.tb11071.x
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The fate of hypochlorous acid during shrimp processing: A model system
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 185
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Studies in lipid composition and physical state of liver and heart mitochondria and microsomes in pigs fed on diets containing dried biomass of Candida lipolytica (Toprina)
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 59
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Shape characterization for a simple diffusion analysis of air dryingof grains
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 97, doi. 10.1111/j.1365-2621.1982.tb11036.x
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Sensory, physical and chemical properties of canned peaches
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 317, doi. 10.1111/j.1365-2621.1982.tb11088.x
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Sensory evaluation of forage- and grain-fed beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 340
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Sensory attributes and Instron measurements of reduced-nitrite poultry frankfurters with sorbic acid or potassium sorbate
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 207
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Rupture properties of wheat gluten in simple tension: The role of hydrogen bonds
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 177, doi. 10.1111/j.1365-2621.1982.tb11053.x
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Retention of micronutrients by polymer coatings used to fortify rice
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 260
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Relationship of mineral content and tenderness of meat from cattle differing in breed, sex and age
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 49
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Relationship of chewing sounds to judgments of crispness, crunchiness and hardness
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 121, doi. 10.1111/j.1365-2621.1982.tb11041.x
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Relationship between TBA numbers and inexperienced panelists' assessments of oxidized flavor in cooked beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 52
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Regulation of aflatoxin biosyntheses: Effect of exogenously suppliedcyclic nucleotides
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 153, doi. 10.1111/j.1365-2621.1982.tb11047.x
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Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 231, doi. 10.1111/j.1365-2621.1982.tb11067.x
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Properties of frankfurters made from electrically stimulated beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 344
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Production of ethanol from cellulose using Clostridium thermocellum
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 328, doi. 10.1111/j.1365-2621.1982.tb11093.x
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Processing retort pouches in conventional sterilizers
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 303, doi. 10.1111/j.1365-2621.1982.tb11084.x
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Processing of potato protein concentrates and their properties
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 167
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Physical and chemical characteristics of extruded rice flour and rice flour fortified with soy protein isolate
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 240, doi. 10.1111/j.1365-2621.1982.tb11069.x
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Phenolic antioxidants of soy protein hydrolyzates
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 24, doi. 10.1111/j.1365-2621.1982.tb11018.x
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Partial replacement of wheat flour with yellow field pea flour in white pan bread
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 326, doi. 10.1111/j.1365-2621.1982.tb11092.x
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Oxygen scavenging from air headspaces by singlet oxygen reactions inpolymer media
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 291, doi. 10.1111/j.1365-2621.1982.tb11081.x
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Nutritional properties and metabolic studies of acylated beef heart myofibrillar proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 43
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Nutritional evaluation of cereal-cheese whey mixtures
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 81
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Modified atmosphere storage of rockfish fillets
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 181
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Modification and evaluation of a reverse phase high performance liquid chromatographic method for amino acid analysis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 338, doi. 10.1111/j.1365-2621.1982.tb11098.x
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Modeling of isothermal diffusion of whey components from small curd cottage cheese during washing
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 84
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Mass balance model for enthalpy of water binding by a mixture
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 110
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Lead content in canned foods containing vinegar
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 322, doi. 10.1111/j.1365-2621.1982.tb11090.x
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Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 4
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Kinetics of browning and protein quality loss in whey powders duringsteady state and nonsteady state storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 92
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Isolation and identification of volatile compounds from roasted peanuts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 127
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Isolation and identification of objectionable volatile flavor compounds in defatted soybean flour
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 16
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Instrumental analysis of seafood composition
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 76
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Influence of tertiary butylhydroquinone and certain other surface coatings on the formation of carbonyl compounds in granulated roasted peanuts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 246, doi. 10.1111/j.1365-2621.1982.tb11070.x
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Influence of dryer infeed matrices on the retention of volatile flavor compounds during spray drying
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 254, doi. 10.1111/j.1365-2621.1982.tb11072.x
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Influence of cooking method on digestibility of legume and cereal starches
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 1, doi. 10.1111/j.1365-2621.1982.tb11012.x
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Influence of an addition of textured milk proteins upon physicochemical properties of meat mixtures
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 234
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Humectant analysis of intermediate moisture meat by high performanceliquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 342
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Heat transfer during the washing of small curd cottage cheese
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 89, doi. 10.1111/j.1365-2621.1982.tb11034.x
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Heat resistance of proteolytic Clostridium botulinum type F in phosphate buffer and crabmeat
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 204
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Gelation mechanism of soybean 11S globulin: Formation of soluble aggregates as transient intermediates
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 26, doi. 10.1111/j.1365-2621.1982.tb11019.x
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Further studies on the roles of the head and tail regions of the myosin molecule in heat-induced gelation
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 114
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Functional properties of the Great Northern bean (Phaseolus vulgarisL.) proteins. Amino acid composition, in vitro digestibility, and application to cookies
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 8, doi. 10.1111/j.1365-2621.1982.tb11014.x
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Freeze-thaw stability of Illinois soybean beverage
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 299, doi. 10.1111/j.1365-2621.1982.tb11083.x
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