Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 3
Results: 84
Water activity measurements with a capacitance manometer
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 739, doi. 10.1111/j.1365-2621.1983.tb14886.x
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Vitamin retention, color and texture in thermally processed green beans and Royal Ann cherries packed in pouches and cans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 920, doi. 10.1111/j.1365-2621.1983.tb14930.x
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Variability of amino acids, proteins, vicine and convicine in Vicia faba (L.)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 992
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Turkey quality as affected by ovens of varying energy costs
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 853
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Thermal properties of beef loaf produced in food-service systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 677
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The exergy balance: A diagnostic tool for energy optimization
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 945, doi. 10.1111/j.1365-2621.1983.tb14936.x
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Test for susceptibility of fermented vegetables to secondary fermentation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 982, doi. 10.1111/j.1365-2621.1983.tb14945.x
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Tenderness of Pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 675
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Tannin in common beans: Methods of analysis and effects on protein quality
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 1000, doi. 10.1111/j.1365-2621.1983.tb14954.x
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Survival of Lactobacillus bulgaricus during freezing and freeze-drying after growth in the presence of calcium
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 773, doi. 10.1111/j.1365-2621.1983.tb14896.x
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Storage stability of vegetables fermented with pH control
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 975, doi. 10.1111/j.1365-2621.1983.tb14944.x
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Storage stability of intermediate moisture apples: Kinetics of quality change
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 939, doi. 10.1111/j.1365-2621.1983.tb14935.x
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Storage stability of carotenoids in orange oil
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 924
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- Article
Stability of mannitol to Lactobacillus plantarum degradation in green beans fermented with Lactobacillus cellobiosus
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 972, doi. 10.1111/j.1365-2621.1983.tb14943.x
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Release of phosphorus from phytate by natural lactic acid fermentation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 953
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- Article
Radiation disinfestation of California stone fruits infested by medfly-Effectiveness and fruit quality
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 928
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- Article
Production of nonbitter, desalted milk hydrolysate for fortificationof soft drinks and fruit juices
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 897
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- Article
Pleasantness of food sounds
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 783, doi. 10.1111/j.1365-2621.1983.tb14898.x
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Physical properties of pecans relating to shelling efficiency
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 800
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Physical properties of dietary fiber and binding of mutagens
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 1010
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Packaging film permeability in conjunction with sodium nitrite, potassium sorbate or lactic acid starter culture for control of Clostridium sporogenes (PA3679) growth in sliced bologna
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 861
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- Article
Iron binding by sodium alginate
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 755, doi. 10.1111/j.1365-2621.1983.tb14891.x
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- Article
Nutrient retention of portioned menu items after infrared and convective heat processing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 869, doi. 10.1111/j.1365-2621.1983.tb14919.x
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Nutrient retention in pork, turkey breast and corned beef roasts after infrared and convective heat processing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 865, doi. 10.1111/j.1365-2621.1983.tb14918.x
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Microstructure and hydrodynamic properties of soybean protein bodiesin solutions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 695, doi. 10.1111/j.1365-2621.1983.tb14878.x
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Kinetics of oxidation of potato chips under constant temperature andsine wave temperature conditions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 712
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Organic acid, sugar and amino acid composition of bamboo shoots
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 935
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Inhibition of spoilage bacteria by acidification of soy extended ground beef
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 825
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Influence of temperature, pH, water activity and antifungal agents on growth of Aspergillus flavus and A. parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 778
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Influence of selenium-supplemented torula yeast diets on liver-mediated mutagenicity of aflatoxin B{sub}1
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 759
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- Article
Influence of processing temperature on the distribution of tissue and water-soluble proteins in blue crabs (Callinectes sapidus)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 804, doi. 10.1111/j.1365-2621.1983.tb14904.x
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Indole in shrimp: Effect of fresh storage temperature, freezing and boiling
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 813
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Improvement of the functionality of soy protein by introduction of new thiol groups through a papain-catalyzed acylation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 708
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Improvement of the funcitonalities of soy protein isolate through chemical phosphorylation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 716
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Immunochemical studies on the denaturation of ovalbumin stored with glucose
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 769
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HPLC determination of caffeine and theobromine in coffee, tea and instant hot cocoa mixes
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 745, doi. 10.1111/j.1365-2621.1983.tb14888.x
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High performance liquid chromatographic determination of lactose, glucose, and galactose in lactose-reduced milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 742, doi. 10.1111/j.1365-2621.1983.tb14887.x
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Functional properties of acylated pea protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 722
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Freezing time predictions for brick and cylindrical-shaped foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 909
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Formation of N-nitrosopyrrolidine in fried bacon: Model system studies
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 820
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- Article
Flow characteristics of soybean constituents controlled by ratio of total to inbibed water
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 691
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Fiber constituents and fibrous food residue effects on the in vitro enzymatic digestion of protein
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 734, doi. 10.1111/j.1365-2621.1983.tb14885.x
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Fermentation characteristics of heterolactic acid bacteria in green bean juice
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 962, doi. 10.1111/j.1365-2621.1983.tb14941.x
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Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 829
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- Article
Factors controlling the deterioration of spiny dogfish, Squalus acanthias, during iced storage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 808, doi. 10.1111/j.1365-2621.1983.tb14905.x
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Factors affecting the emulsifying capacity of bovine muscle and muscle proteins
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 841, doi. 10.1111/j.1365-2621.1983.tb14912.x
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Extracellular protease from Pseudomonas marinoglutinosa. Some properties and its action on fish actomyosin
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 671, doi. 10.1111/j.1365-2621.1983.tb14872.x
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Experimental verification of a heat transfer model for simulated liquid foods undergoing flame sterilization
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 726, doi. 10.1111/j.1365-2621.1983.tb14884.x
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Evaluation of microwave cooking procedures and ovens for devitalizing trichinae in pork roasts
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 856, doi. 10.1111/j.1365-2621.1983.tb14916.x
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Evaluation of a modified AOAC determination for thiamin and riboflavin in foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 748, doi. 10.1111/j.1365-2621.1983.tb14889.x
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