Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 4
Results: 99
Water re-use in processing of Pacific shrimp
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1056
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Use of vacuum during formation of meat emulsions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1039
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Ultrafiltration of acid whey in a spiral-wound unit: Effect of operating space parameters on membrane fouling
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1113, doi. 10.1111/j.1365-2621.1983.tb09172.x
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Two effects of sodium chloride causing softening of the texture of canned snap beans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1362, doi. 10.1111/j.1365-2621.1983.tb09235.x
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Thermal stability of vitamin B6 compounds in liquid model food systems
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1323
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The water activity of canned foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1385, doi. 10.1111/j.1365-2621.1983.tb09247.x
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The interaction of zinc ion with phytic acid
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1208, doi. 10.1111/j.1365-2621.1983.tb09193.x
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The induced stabilization of aqueous pectin dispersion by ethanol
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1235, doi. 10.1111/j.1365-2621.1983.tb09199.x
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The finite element method in thermal processing of foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1086
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The behavior and stability of iron-ascorbate complexes in solution
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1217, doi. 10.1111/j.1365-2621.1983.tb09195.x
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The application of factor analysis to cooked beef aroma descriptors
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1354
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Texture of emulsified cooked meat products by three different methods of measurement
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1025, doi. 10.1111/j.1365-2621.1983.tb09153.x
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Storage study of a gas-packed bakery product
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1370, doi. 10.1111/j.1365-2621.1983.tb09239.x
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Starch-sugar transformation during banana ripening: The behavior of UDP-glucose pyrophosphorylase, sucrose synthetase and invertase
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1097
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Soybean protein aggregation by sonication: Ultracentrifugal analysis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1260
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Some theoretical rheological characteristics of the mechanical signals in sensory evaluation of texture
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1187, doi. 10.1111/j.1365-2621.1983.tb09188.x
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Some functional and utilization characteristics of sesame flour and proteins
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1145, doi. 10.1111/j.1365-2621.1983.tb09178.x
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Psychrotrophic bacteria in prerigor ground pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1348, doi. 10.1111/j.1365-2621.1983.tb09228.x
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Sensory attributes of corn tortillas with substitutions of potato, rice, and pinto beans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1124, doi. 10.1111/j.1365-2621.1983.tb09174.x
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Sensory and chemical evaluation of the keeping quality of the Brazilian freshwater fish Prochilodus scrofa in ice storage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1075
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Residence time distributions for wheat starch in a single screw extruder
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1157
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Qualitative and quantitative effects of antioxidants on the flavor stability of oil
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1172, doi. 10.1111/j.1365-2621.1983.tb09185.x
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Sodium content of oysters (Crassostrea virginia) and the effect of processing method
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1061
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Proteolytic activity in the sarcoplasmic fluids of parasitized Pacific whiting (Merluccius productus) and unparasitized true cod (Gadus macrocephalus)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1315
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Protein quality of African oil bean seed (Pentaclethra macrophylla)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1374, doi. 10.1111/j.1365-2621.1983.tb09241.x
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Production of red water-soluble Monascus pigments
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1200
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Preparation and chemical composition of orange oil concentrates
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1197
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Prediction of come-up time correction factors for batch-type agitating and still retorts and the influence on thermal process calculations
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1293, doi. 10.1111/j.1365-2621.1983.tb09214.x
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Predicting the texture of liquid and melting semi-solid foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1221
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Physiological response of rats to high fiber bread diets containing several sources of hulls or brans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1151
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Oligosaccharide content of 20 varieties of cowpeas in Nigeria
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1250, doi. 10.1111/j.1365-2621.1983.tb09203.x
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Nutritional effects of fresh, laboratory heated, and pressure deep-fry fats
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1289, doi. 10.1111/j.1365-2621.1983.tb09213.x
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Nutrient contents of raw and cooked cowpea leaves
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1252, doi. 10.1111/j.1365-2621.1983.tb09204.x
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Nutrient content and edible yield of selected cuts of cooked pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1352
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Nucleic acid, purine and proximate analyses of mechanically separated beef and veal
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1356
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Muscle mineral concentrations as predictors of taste panel sensory attributes of beef
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1170
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Molecular structure and functionalities of protein isolates preparedfrom defatted cottonseed flour succinylated at various levels
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1275
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Moisture losses during chilling from the skin surface of scalded pork carcasses
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1350
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Modeling of residence times in continuous fluidized bed freezers
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1081
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Measurement of taste intensity and degree of liking of beverages by graphic scales and magnitude estimation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1175, doi. 10.1111/j.1365-2621.1983.tb09186.x
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Malting of Triticum dicoccum (Khapli) wheat: Response to gibberellicacid and use in baking
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1135, doi. 10.1111/j.1365-2621.1983.tb09176.x
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Magnitude estimation vs category scaling of the hedonic quality of food sounds
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1183, doi. 10.1111/j.1365-2621.1983.tb09187.x
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Lability and reactivity of nonheme protein-bound nitrite
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1204, doi. 10.1111/j.1365-2621.1983.tb09192.x
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Kiwifruit juice processing using heat treatment techniques and ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1101, doi. 10.1111/j.1365-2621.1983.tb09170.x
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Kinetics of chlorophyll degradation to pyropheophytin in vegetables
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1303, doi. 10.1111/j.1365-2621.1983.tb09216.x
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Isolation of a stachyose-sucrose complex from soybeans and peanuts
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1269
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Isolation and characterization of the starch from four o'clock flower (Mirabilis jalapa L.) seed
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1238, doi. 10.1111/j.1365-2621.1983.tb09200.x
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Iron catalyzed oxidative rancidity in prerigor ground pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1328
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Interrelationships among synergism, potentiation, enhancement and expanded perceived intensity vs concentration
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1192
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Interference of plant polysaccharides and tannin in the coomassie blue G250 test for protein
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1346, doi. 10.1111/j.1365-2621.1983.tb09227.x
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