Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 1
Results: 90
Thermal properties of bentonite-water dispersions used for modeling foods
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 28
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Thermal inactivation of the kanagawa hemolysin of Vibrio parahaemolyticus in buffer and shrimp
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 183
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Temperature histories in a UHT indirect heat exchanger
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 273
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Supercritical fluid extraction of dry-milled corn germ with carbon dioxide
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 229
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Stability of reconstituted whey protein concentrates to ultra-heat-treatment processing
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 32, doi. 10.1111/j.1365-2621.1984.tb13662.x
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Shelf life of brine refrigerated anchovies (Engraulis anchoita) for canning
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 180, doi. 10.1111/j.1365-2621.1984.tb13701.x
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Selenium and chromium content of European beers as determined by AAS
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 300, doi. 10.1111/j.1365-2621.1984.tb13736.x
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Selected macro and micro minerals in ground beef and longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 105
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Restructured beef steaks from hot-boned and cold-boned carcasses
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 164, doi. 10.1111/j.1365-2621.1984.tb13697.x
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Release of iron from phosvitin by heat and food additives
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 78
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Relationship of texture to pH and collagen content of yellowtail flounder and cusk
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 298, doi. 10.1111/j.1365-2621.1984.tb13735.x
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Properties of kamaboko made from red hake (Urophycis chuss) fillets,mince, or surimi
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 192
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Preparation of fermented soybean curd using stem bromelain
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 312, doi. 10.1111/j.1365-2621.1984.tb13742.x
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Polysaccharides of winged beans (Psophocarpus tetragonolobus (L.) DC) variety of TPT-2
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 70
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Optimization of processing parameters for the preparation of flounder frame protein product
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 172
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Nonenzymatic oxidation of linoleic acid by extracts of tangerine rag
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 308, doi. 10.1111/j.1365-2621.1984.tb13740.x
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Kinetics of trypsin inhibitory activity loss in heated flour from bean, Phaseolus vulgaris
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 124
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Modified dry column procedure for extraction of lipids from cured meats
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 107, doi. 10.1111/j.1365-2621.1984.tb13682.x
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Modeling the thermal conductivity of cooked meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 152, doi. 10.1111/j.1365-2621.1984.tb13694.x
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Modeling of roasted peanut flavor for some virginia-type peanuts from amino acid and sugar contents
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 52, doi. 10.1111/j.1365-2621.1984.tb13667.x
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Laboratory preparation of a new soy-based kishk
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 197
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Ninhydrin-reactive lysine in food proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 10, doi. 10.1111/j.1365-2621.1984.tb13656.x
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Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 82
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Interaction between sodium chloride and paracasein as determined by water sorption
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 127, doi. 10.1111/j.1365-2621.1984.tb13688.x
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Inhibition of Staphylococcus aureus growth in laboratory media on water activity adjusted with polyethylene glycols
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 296, doi. 10.1111/j.1365-2621.1984.tb13734.x
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Influence of soybean variety and the method of processing in tofu manufacturing: Comparison of methods for measuring soluble solids in soymilk
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 202, doi. 10.1111/j.1365-2621.1984.tb13707.x
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Influence of reverse osmosis on sugar retention in apple juice concentration
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 304, doi. 10.1111/j.1365-2621.1984.tb13738.x
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Influence of heating and cooling rates on Bacillus cereus spore survival and growth in a broth medium and in rice
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 34
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Influence of an extract of heart on stability of color and development of rancidity during storage of sliced bologna
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 149, doi. 10.1111/j.1365-2621.1984.tb13693.x
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Identification of key textural attributes of fluid and semi-solid foods using regression analysis
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 47
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Flow behavior of liquid whole egg during thermal treatments
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 132
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Flavor description of white wine by "expert" and non-expert wine consumers
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 120, doi. 10.1111/j.1365-2621.1984.tb13686.x
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Identication of volatile constituents from scuppernong berries (Vitis rotundifolia)
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 64, doi. 10.1111/j.1365-2621.1984.tb13669.x
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Functional properties of edible rice bran in model systems
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 310
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Forms of iron in meats cured with nitrite and erythorbate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 284
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Flow profiles of aqueous dispersed pectins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 67, doi. 10.1111/j.1365-2621.1984.tb13670.x
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High vacuum flame sterilized fruits: Influence of can type on storage stability of vacuum packed peach and pear slices
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 263
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Functional properties of protein products of mass cultivated blue-green alga Spirulina platensis
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 24, doi. 10.1111/j.1365-2621.1984.tb13660.x
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Finite element analysis of nonlinear water diffusion during rice soaking
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 246
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Fermentation enhancement by spices: Identification of active component
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 5, doi. 10.1111/j.1365-2621.1984.tb13655.x
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Fermentation and post fermentation changes in Israeli wines
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 251
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Factors affecting the efficiency of abrasive-type dehulling of grainlegumes investigated with a new intemediate-sized batch dehuller
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 267
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Evaluation of water binding capacity (WBC) of food fiber sources
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 59, doi. 10.1111/j.1365-2621.1984.tb13668.x
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Estimation of microbial populations in frozen concentrated orange juice using automated impedance measurements
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 243, doi. 10.1111/j.1365-2621.1984.tb13718.x
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Emulsion stabilizing properties of soy protein isolates mixed with sodium caseinates
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 212
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Emulsifying properties of bovine blood globin: A comparison with some proteins and their improvement
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 102
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Emulsifying capacity and stability of goat, waterbuffalo, sheep and cattle muscle proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 168, doi. 10.1111/j.1365-2621.1984.tb13698.x
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Effects of time postmortem of electrical stimulation and postmortem chilling method on pork quality and palatability traits
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 294
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Effects of sorbate and propionate on growth and afla-toxin production of sublethally injured Asgergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 86
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Effects of potassium chloride on properties of country-style hams
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 1, p. 146, doi. 10.1111/j.1365-2621.1984.tb13692.x
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