Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 6
Results: 64
Water vapor permeability of edible bilayer films
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1478, doi. 10.1111/j.1365-2621.1984.tb12825.x
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Water vapor permeability of an edible, fatty acid, bilayer film
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1482, doi. 10.1111/j.1365-2621.1984.tb12826.x
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Water holding capacity of hemicelluloses from fruits, vegetables andwheat bran
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1632
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Volatile components of an unflavored textured soy protein
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1552
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Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1486
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Time and temperature parameters of corn popping
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1412
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Thermally induced gelation of selected comminuted muscle systems--rheological changes during processing, final strengths and microstructure
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1496
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Structural stability of fresh and frozen-thawed 'valencia' (C. sinensis) orange juice
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1489, doi. 10.1111/j.1365-2621.1984.tb12828.x
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Storage stability of a puff pastry dough with reduced water activity
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1405, doi. 10.1111/j.1365-2621.1984.tb12808.x
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Storage of New Zealand jack mackerel (Trachurus novaezelandiae) in ice: chemical, microbiological and sensory assessment
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1453
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Sensory analysis of carbonated apple juice using response surface methodology
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1595
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Semiautomated method for the analysis of PSP toxins in shellfish
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1506
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Role of trimethylamine oxide in the freeze denaturation of fish muscle--is it simply a precursor of formaldehyde?
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1640, doi. 10.1111/j.1365-2621.1984.tb12871.x
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Relative tryptic digestion rates of food proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1535
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Predicting steady shear and dynamic viscoelastic properties of guar and carrageenan using the Bird-Carreau constitutive model
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1984.tb12846.x
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Relative bioavailability of dietary iron from three processed soy products
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1558, doi. 10.1111/j.1365-2621.1984.tb12843.x
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Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1577
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Processed protein food characterized by in vitro digestion rates
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1543
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Preparation of a yogurt-like product containing egg white
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1444, doi. 10.1111/j.1365-2621.1984.tb12817.x
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Relative importance of color, fruity flavor and sweetness in the overall liking of soft drinks
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1598
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Peroxidase fractions from asparagus of varying heat stabilities
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1618
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Partial characterization of a crude enzyme extract from the freshwater prawn
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1494
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Orange juice adulteration: detection and quality effects of dilution, added orange pulpwash, turmeric and sorbate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1438
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Nondestructive color measurement of fresh broccoli
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1612
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Methionine sulfoxide determination after alkaline hydrolysis of amino acid mixtures, model protein systems, soy products and infant formulas
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1547
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Lemon juice color evaluation: sensory and instrumental studies
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1435
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Kinetics of tannin deactivation during anaerobic storage and boilingtreatments of high tannin sorghums
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1566
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Kinetics of hydrolyses of sorghum molasses with dilute mineral acidsand oxalic acid in melibiose with oxalic acid
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1428
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Isolation and further characterization of a heat resistant peroxidase isoenzyme from cauliflower
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1616
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Interaction of sucrose with starch during dehydration as shown by water sorption
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1604
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Inhibition of Clostridium botulinum growth from spore inocula in media containing sodium acid pyrophosphate and potassium sorbate with orwithout added sodium chloride
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1588
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Influence of water activity on the nonenzymatic browning of applejuice concentrate during storage
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1630
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Incidence of toxic Alternaria species in small grains from the USA
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1626, doi. 10.1111/j.1365-2621.1984.tb12864.x
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Incidence of enterococcal thermonuclease in milk and milk products
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1610
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In vitro evaluation of the effects of ortho-, tripoly- and hexametaphosphate on zinc, iron and calcium bioavailability
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1562, doi. 10.1111/j.1365-2621.1984.tb12844.x
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Improved sieve method for measurement of lyophoresis in applesauce
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1614
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Impedimetric estimation of coliforms in dairy products
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1449
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Functional properties of enzymatically modified beef heart protein
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1525, doi. 10.1111/j.1365-2621.1984.tb12836.x
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Factors affecting storage of orange concentrate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1628
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Effects of pH and time of grinding on lipid oxidation of fresh ground pork
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1510
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Evaluation of lye and steam peeling using four processing tomato cultivars
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1415, doi. 10.1111/j.1365-2621.1984.tb12811.x
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Electrical stimulation, hotboning and prerigor cookery effects on lamb longissimus tenderness
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1466
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Effects of vacuum and atmospheric freeze-drying on quality of shrimp, turkey flesh and carrot samples
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1457, doi. 10.1111/j.1365-2621.1984.tb12820.x
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Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1636
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Factors affecting catalase activity in Staphylococcus aureus MF-31
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1573
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Effects of harvesting, transportation, and cryogenic processing on the microflora of southern peas
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1410, doi. 10.1111/j.1365-2621.1984.tb12809.x
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Effects of dielectric and steam heating treatments on the prestorageand storage color characteristics of pecan kernels
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1532
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Effect of tumbling and tumbling temperature on surface and subsurface contamination of Lactobacillus plantarum and residual nitrite in cured pork shoulder
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1634, doi. 10.1111/j.1365-2621.1984.tb12868.x
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Digitizer aided determination of yield stress in semi-liquid foods
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1620
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Differential scanning calorimetry on beef muscle: influence of postmortem conditioning
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1513, doi. 10.1111/j.1365-2621.1984.tb12833.x
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