Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 6
Results: 89
Use of oscillatory deformation technique to determine clotting timesand rigidities of milk clotted with different concentrations of rennet
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1912
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- Article
Water binding capacity of 22 L-amino acids from water activity 0.33 to 0.95
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1952
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- Article
Volatile flavor sulfur and nitrogen constituents of Brassica rapa L.
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2084, doi. 10.1111/j.1365-2621.1982.tb12958.x
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- Article
Vitamin B{sub}1{sub}2, E and D content of raw and cooked beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1786
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- Article
Use of the pH stat to evaluate trypsin inhibitor and tryptic proteolysis of soy flours
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2018
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- Article
Thiamin content of freshly prepared and left-over Italian spaghetti served in a university cafeteria foodservice
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2093, doi. 10.1111/j.1365-2621.1982.tb12962.x
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Thermal destruction of pterolyglutamic acid in buffer and model foodsystems
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2038
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- Article
Thermal denaturation and aggregation of actomyosin from Atlantic croaker
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1916, doi. 10.1111/j.1365-2621.1982.tb12913.x
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- Article
Taster response to salts in minced fish
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2066, doi. 10.1111/j.1365-2621.1982.tb12949.x
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- Article
Sulfite-induced oxidation and browning of linolenic acid
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2025, doi. 10.1111/j.1365-2621.1982.tb12937.x
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Sugars and acid analysis and effect of heating on color stability ofnorthwest Concord grape juice
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1883
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- Article
Studies on the subunits involved in the interaction of soybean 11S protein and myosin
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1984
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- Article
Some factors influencing aflatoxin production in fermented sausages
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1773
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- Article
Solubility of polystyrene in certain vegetable oils, essential oils and their constituents
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1832, doi. 10.1111/j.1365-2621.1982.tb12893.x
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- Article
Simultaneous determination of thiamin and riboflavin in selected foods by high-performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2048
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- Article
Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2042
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- Article
Serum cholesterol levels in rats fed skim milk fermented by Lactobacillus acidophilus
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2078, doi. 10.1111/j.1365-2621.1982.tb12955.x
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Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1818
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- Article
Release of single-cell protein by induced cell lysis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2072
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- Article
Purification of commercial pectinase by hydrophobic chromatography
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2076
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- Article
Production of fungal {alpha}-galactosidase and its application to the hydrolysis of galactooligosaccharides in soybean milk
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1973, doi. 10.1111/j.1365-2621.1982.tb12925.x
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- Article
Production and characterization of enzymatic hydrolysate of skim milk lactose and proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1895
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- Article
Production and characterization of {beta}-galactosidase from Streptococcus thermophilus
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1824
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- Article
Peanut hull flour as dietary fiber in wheat bread
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1899, doi. 10.1111/j.1365-2621.1982.tb12909.x
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- Article
Oxidation-reduction potentials of canned foods and their ability to support Clostridium botulinum toxigenesis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1879, doi. 10.1111/j.1365-2621.1982.tb12904.x
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On the minimal water activity for growth of Staphylococcus aureus
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2054
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Microencapsulation of bacterial cell-free extract to produce acetic acid for enhancement of cheese flavor
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1803
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- Article
Mass flow and energy use during orange peel oil recovery
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2008
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- Article
Malic and citric acids in pickling cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1859
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Malic acid as a source of carbon dioxide in cucumber juice fermentations
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1862, doi. 10.1111/j.1365-2621.1982.tb12900.x
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- Article
Low-molecular weight components in sarcoplasm promoting the color formation of processeed meat products
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2062
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- Article
Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1976
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- Article
Interactions of tannic acid and catechin with legume starches
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2080
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- Article
Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds in comminuted pork
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1926, doi. 10.1111/j.1365-2621.1982.tb12915.x
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- Article
Influence of the extrusion shear environment on plant protein texturization
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1869
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- Article
Influence of potassium sorbate and pH on ten strains of type A & B Clostridium botulinum
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2028
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- Article
Histological characteristics of beef and pork cooked by dry or moistheat in a conventional or microwave oven
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1936
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- Article
High performance liquid chromatography determination of carbohydrates in raw and cooked vegetables
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 2086
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- Article
Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1921
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- Article
Gel charactgeristics--Compression and penetration of blood plasma gels
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1960, doi. 10.1111/j.1365-2621.1982.tb12923.x
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Gel characteristics--Waterbinding properties of blood plasma gels and methodological aspects on the waterbinding of gel systems
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1955
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Gel characteristics--Structure as related to texture and waterbinding of blood plasma gels
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1965, doi. 10.1111/j.1365-2621.1982.tb12924.x
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- Article
Fractionation and characterization of hen's egg yolk phosvitin
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1903
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- Article
Fiber optic spectrophotometry and the wetness of meat
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1940, doi. 10.1111/j.1365-2621.1982.tb12918.x
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- Article
Energy evaluation of an ultra-high temperature shell and tube processing system
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1875
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- Article
Effects of various treatments on the quality of salt-stock pickles from commercial fermentations purged with air
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1866, doi. 10.1111/j.1365-2621.1982.tb12901.x
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- Article
Effects of heating system, temperature and rate of heating on sensory characteristics of beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1783, doi. 10.1111/j.1365-2621.1982.tb12882.x
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- Article
Effects of freezing and thawing green curds before processing on therheological properties of cream cheese
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1811, doi. 10.1111/j.1365-2621.1982.tb12889.x
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- Article
Effect of sodium nitrite on flavor and TBA values in canned, comminated ham
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1767
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- Article
Effects of complete or partial replacement of sodium chloride on processing and sensory properties of hams
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1776
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- Article