Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 2
Results: 85
Zinc, iron and copper availability as affected by orthophosphates, polyphosphates and calcium
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 567
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Water velocity effect on heat penetration parameters during institutional size retort pouch processing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 457, doi. 10.1111/j.1365-2621.1983.tb10765.x
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Volatile flavor components of nira (Allium tuberosum Rottl.)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 660
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Tyramine in cocoa and derivatives
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 545
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Thermal stability of folic acid and 5-methyltetrahydrofolic acid in liquid model food systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 581, doi. 10.1111/j.1365-2621.1983.tb10795.x
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Thermal destruction of 5-methyltetrahydrofolic acid in buffer and model food systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 595, doi. 10.1111/j.1365-2621.1983.tb10797.x
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The cause of reduced cooking rate in Phaseolus vulgaris following adverse storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 623, doi. 10.1111/j.1365-2621.1983.tb10804.x
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Sweetened mango purees preserved by canning and freezing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 406, doi. 10.1111/j.1365-2621.1983.tb10753.x
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Sugar analysis of fruit juices: content and method
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 633
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Study of the evolution of tyramine content during the vinification process
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 417
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Studies on blackening of pepper (Piper nigrum, Linn.) during dehydration
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 604, doi. 10.1111/j.1365-2621.1983.tb10799.x
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Statistical evaluations of data for detecting adulteration of California navel orange juice
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 636
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Statistical evaluation of water activity measurements obtained with the Vaisala Humicap humidity meter
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 534
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Stability of color in 'Concord' grape juice and expression of color
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 430
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- Article
Some characteristics of whole corn:whole soybean (70:30) and rice: whole soybean (70:30) mixtures processed by simple extrusion cooking
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 434
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Salt content of selected snack foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 656
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- Article
Role of gas diffusion in bloater formation of brined cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 389
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Roasting vs cooking in a model system: Tenderness of bull adductor muscle, conventionally chilled or electrically stimulated hot-boned
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 337
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- Article
Retardation by glandless cottonseed flour of lipid oxidation and discoloration in raw ground beef containing salt
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 351
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Relationship between hydrophobicity and foaming characteristics of food proteins
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 588, doi. 10.1111/j.1365-2621.1983.tb10796.x
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Refractive index of the dispersed phase in oil-in-water emulsions: its dependence on droplet size and aging
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 513, doi. 10.1111/j.1365-2621.1983.tb10778.x
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Raoult's law, water activity and moisture availability in solutions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 648, doi. 10.1111/j.1365-2621.1983.tb10812.x
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Qualitative and quantitative determination of some yellow-orange andred food dyes by resonance Raman spectroscopy
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 521
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Production of glycosidases by psychrotrophic bacteria
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 570
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Production and regeneration of principal volatiles in apples stored in modified atmospheres and air
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 400, doi. 10.1111/j.1365-2621.1983.tb10751.x
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Production and quality of Cheddar cheese manufactured from whole milk concentrated by reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 642
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Preparation of high protein curd from field peas
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 375, doi. 10.1111/j.1365-2621.1983.tb10746.x
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Preference for commercially processed dill pickles in relation to sodium chloride, acid and texture
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 641
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Preconcentration of apple juice by reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 422, doi. 10.1111/j.1365-2621.1983.tb10757.x
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On sodium chloride action in the gelation process of low density lipoprotein (LDL) from hen egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 507
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Nutrient composition of historical canned food samples
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 654
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Nonenzymatic browning of freeze-dried sucrose
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 539, doi. 10.1111/j.1365-2621.1983.tb10784.x
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Modified atmosphere storage of dungeness crab (Cancer magister)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 370, doi. 10.1111/j.1365-2621.1983.tb10745.x
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Microbial growth on fat and lean surfaces of vacuum-packaged chilledbeef
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 326, doi. 10.1111/j.1365-2621.1983.tb10735.x
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Method of analysis for (-)-epicatechin in cocoa beans by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 548
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Laboratory scale production of winged bean curd
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 441
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Kinetics of the Maillard reaction between aspartame and glucose in solution at high temperatures
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 543, doi. 10.1111/j.1365-2621.1983.tb10785.x
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Kinetics of protein quality loss in enriched pasta stored in a sine wave temperature condition
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 460, doi. 10.1111/j.1365-2621.1983.tb10766.x
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Kinetics of malvidin-3-glucoside condensation in wine model systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 419, doi. 10.1111/j.1365-2621.1983.tb10756.x
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Inter- and intra-laboratory variation in amino acid analysis of foodproteins
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 526
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Influence of temperature on the measurement of water activity of food and salt systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 552
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Influence of rate and length of cookery upon product attributes of pre- and post-rigor beef
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 343
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- Article
Influence of potassium sorbate and reduced pH on the growth of vegetative cells of four strains of type A and B Clostridium botulinum
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 574, doi. 10.1111/j.1365-2621.1983.tb10793.x
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Influence of cultivar, soak solution, blanch method, and brine composition on canned dry pea quality
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 394
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Influence of calcium treatment on "Golden Delicious" apple quality
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 403, doi. 10.1111/j.1365-2621.1983.tb10752.x
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High vacuum flame sterilization of canned diced tuna: Preliminary process development and quality evaluation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 364
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High fructose corn syrup: Replacement for sucrose in angel cake
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 452, doi. 10.1111/j.1365-2621.1983.tb10764.x
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Freezing time prediction for slab shape foodstuffs by an improved analytical method
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 555, doi. 10.1111/j.1365-2621.1983.tb10789.x
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Formation of N-nitrosamines in gid-deed
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 329
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Fiber contents of selected raw and processed vegetables, fruits and fruit juices as served
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 600
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