Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 3
Results: 74
Structural and water binding properties of meat emulsions prepared with emulsified and unemulsified fat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 689, doi. 10.1111/j.1365-2621.1985.tb13773.x
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- Article
Use of a bovine heme iron concentrate in the fortification of biscuits
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 795
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- Article
Survival of Vibrio cholerae during cold storage in artificially contaminated seafoods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 838
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- Article
Sulfur- and nitrogen-containing neutral volatile components of Cruciferae
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 847
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- Article
Storage life of frozen blocks of Patagonian hake (Merluccius hubbsi)filleted and minced
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 723
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- Article
Standardization of mapping simplex optimization
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 845
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- Article
Spice quality: effect of cryogenic and ambient grinding on volatiles
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 599
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- Article
Spherosil-S ion exchange process for preparing whey protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 610
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- Article
Soaking studies on winged bean (Psophocarpus tetragonolobus, L. DC) to process full-fat flour and determine its shelf-life stability
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 773, doi. 10.1111/j.1365-2621.1985.tb13794.x
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- Article
Shelf-life and quality changes in summer storage onions (Allium cepa)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 761
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- Article
Separation and identification of cholesterol oxidation products in dried egg preparations
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 595
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- Article
Quality assessment of ground beef patties after infrared heat processing in a conveyorized tube broiler for foodservice use
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 707
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- Article
Sensory evaluation of navel oranges treated with low doses of gamma-radiation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 639, doi. 10.1111/j.1365-2621.1985.tb13762.x
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- Article
Real-time lethality evaluation during the flame sterilization of canned foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 808
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- Article
Rates of heating and Instron measurements for turkey batters with sodium salts of nitrate, chloride, and phosphate
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 573
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- Article
Quality of restructured steaks: effects of days on feed, fat level, and cooking method
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 685
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- Article
Sensory flavor characteristics of water-extracted soluble orange solids produced in Florida
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 739, doi. 10.1111/j.1365-2621.1985.tb13785.x
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- Article
Proximate composition, mineral content, and fatty acids of catfish (Ictalurus punctatus, rafinesque) for different seasons and cooking methods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 585, doi. 10.1111/j.1365-2621.1985.tb13749.x
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- Article
Production rate optimization in continuous fluidized bed freezers
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 669
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- Article
Prevention of discoloration in retorted whole egg
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 841
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- Article
Polyphenol oxidase of kiwifruit
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 678, doi. 10.1111/j.1365-2621.1985.tb13771.x
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- Article
Phytate and zinc contents of coffees, cocoas, and teas
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 832, doi. 10.1111/j.1365-2621.1985.tb13807.x
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- Article
Penetration studies of blood globin gels
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 615, doi. 10.1111/j.1365-2621.1985.tb13757.x
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- Article
Optimization of the freezing conditions on mackerel and amberfish for manufacturing minced fish
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 727
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- Article
Ocean pout (Macrozoarces americanus): nutrient analysis and utilization
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 719
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- Article
Measurement of tomato maturity by delayed light emission
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 750
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- Article
Lactic acid concentration and microbial spoilage in anaerobically and aerobically stored ground beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 710
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- Article
Kinetics of starch gelatinization in potato
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 657
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- Article
Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to nonenzymatic browning
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 622
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- Article
Kinetics of deteriorative functions of high water activity: glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to nonenzymatic browning
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 627
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- Article
Iron, zinc, copper and magnesium binding by cooked pinto bean (Phaseolus vulgaris) neutral and acid detergent fiber
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 651
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- Article
Involvement of lactic acid bacteria in the fermentation of TEF (Eragrostis TEF), an Ethiopian fermented food
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 800, doi. 10.1111/j.1365-2621.1985.tb13799.x
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- Article
Investigation of total dietary fiber methodology in the characterization of the carbohydrate fraction of canned pears
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 851
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- Article
Interdependency and underlying dimensions of sensory flavor characteristics of selected foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 631
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- Article
Interaction of sodium chloride with raw starch in freeze-dried mixtures as shown by water sorption
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 825
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- Article
Indirect heating of alfalfa juice in steam-filled heat exchanges
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 802
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- Article
Immunoreactive glycopeptides separated from peptic hydrolysate of chicken egg white ovomucoid
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 592
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- Article
Immunochemical properties of proteins glycosylated through Maillard reaction: {beta}-lactoglobulin-lactose and ovalbumin-glucose systems
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 618
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- Article
HTST inactivation of peroxidase in a computer-controlled reactor
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 674
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- Article
Heating characteristics of ravioli in brine and in tomato sauce processed in agitating retorts
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 815
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- Article
Heat resistance and other characteristics of deoxyribonuclease positive enterococci isolated from milk and milk products
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 834
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- Article
Headspace gas sampling/GC method for the quantitative analysis of volatile compounds in cheese
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 843
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- Article
Generation of mannitol from copra meals
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 757
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- Article
Formulation of a pasteurized restructured beef product
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 693
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- Article
Elimination of {beta}-lactoglobulin from whey to simulate human milkprotein
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 605
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- Article
Effects of leachate accumulation during hydration in a thermal-screwblancher on the water absorption and cooked texture of navy beans
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 782, doi. 10.1111/j.1365-2621.1985.tb13796.x
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- Article
Effect of thawing rate on the exudate production of frozen beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 697
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- Article
Effect of partial methionine oxidation on the nutritional quality ofsoy isolate and casein
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 849, doi. 10.1111/j.1365-2621.1985.tb13816.x
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- Article
Effect of organic acids in the in vitro solubilization of iron from a soy-extended meat patty
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 577
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- Article
Effect of manganese ions on the fermentative activity of frozen-thawed lactobacilli
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 665
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- Article