Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 4
Results: 94
Walleye pollock (Theragra chalcogramma): changes in quality when held in ice, slush-ice, refrigerated seawater and CO{sub}2-modified refrigerated seawater then stored as blocks of fillets at -18(degrees)C
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 985, doi. 10.1111/j.1365-2621.1985.tb12995.x
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Utilization of defatted sesame flour in fermented salami
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1177
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Toxin production in hard-cooked eggs experimentally inoculated with Clostridium botulinum
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 969
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Time, temperature, microbial and sensory quality assessment of chicken and noodles in a hospital foodservice system
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 891, doi. 10.1111/j.1365-2621.1985.tb12974.x
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- Article
Thiobarbituric acid-reactive substances in chicken fat and unsaturated fatty acids
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1181
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- Article
Thermodynamic analysis of the freezing and thawing of foods: ice content and Mollier diagram
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1163, doi. 10.1111/j.1365-2621.1985.tb13035.x
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Thermodynamic analysis of the freezing and thawing of foods: enthalpy and apparent specific heat
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1158, doi. 10.1111/j.1365-2621.1985.tb13034.x
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Thermal degradation of texture in apples
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1136
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System design and calibration of a continuous flow apparatus for kinetic studies
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1203
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Storage stability of a processed ginger paste
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 932, doi. 10.1111/j.1365-2621.1985.tb12982.x
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Stabilization of anthocyanins of blood orange fruit juice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 901
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Stability of 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran in aqueous buffer solutions
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1198, doi. 10.1111/j.1365-2621.1985.tb13050.x
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- Article
Solubility and foaming properties of phytate-reduced soy protein isolate
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1139
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- Article
Sensory evaluation of Regina freestone peaches treated with low doses of gamma radiation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1051
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- Article
Selected nutrient content of beef longissimus muscle relative to marbling class, fat status and cooking method
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1029
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- Article
Rheological characterization of grain legume pastes and effect of hydration time and water level on apparent viscosity
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1167
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- Article
Relationship between the growth phase of Pseudomonas fragi and its attachment to stainless steel
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 957, doi. 10.1111/j.1365-2621.1985.tb12988.x
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Relationship between functional (fat binding, emulsifying and physicochemical) properties of muscle proteins. Effects of heating, freezing, pH and species
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1034, doi. 10.1111/j.1365-2621.1985.tb13006.x
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Relation between oxygen-17 NMR and rheological characteristics of wheat flour suspensions
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1148, doi. 10.1111/j.1365-2621.1985.tb13032.x
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- Article
Reduction of bitterness in grapefruit juice with {beta}-cyclodextrinpolymer in a continuous-flow process
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1205, doi. 10.1111/j.1365-2621.1985.tb13054.x
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Rapid determination of total and solid fat contents in chocolate products by pulsed nuclear magnetic resonance
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 942, doi. 10.1111/j.1365-2621.1985.tb12985.x
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Quality and nutritional changes in frozen breaded shrimp stored in wholesale and retail freezers
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 853
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- Article
Pyrolysis-GC analysis as an identification method of fats and oils
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1095
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- Article
Purification and properties of {beta}-glucuronidase from the muscle of Bombay duck (Harpodon nehereus)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 997
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Postmortem loss of carnitine from skeletal muscle of pork and beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1183
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- Article
Physicochemical differences between milled whole kernel rice and milled broken rice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 922, doi. 10.1111/j.1365-2621.1985.tb12980.x
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- Article
Phenolic spice components sporostatic to Bacillus subtilis
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 971, doi. 10.1111/j.1365-2621.1985.tb12992.x
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Partial characterization of a collagenolytic enzyme fraction from the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1187
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Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 911, doi. 10.1111/j.1365-2621.1985.tb12978.x
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Muscle fiber--connective tissue junctions in the fish blue grenadier(Macruronus novaezelandiae): a scanning electron microscope study
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 975
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Modeling of microbial growth in refrigerated packaged beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1003, doi. 10.1111/j.1365-2621.1985.tb12998.x
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Measurements of monochromatic visible light changes within food products using laser and fiber optics
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1213
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Kinetics of the degradation and regeneration of betanine
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1115
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Irradiation of meat for the production of fermented sausage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1007
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Interfacial tensions of commercial vegetable oils with water
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1201, doi. 10.1111/j.1365-2621.1985.tb13052.x
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Initial sensory evaluation of bing cherries treated with low doses of gamma radiation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1048, doi. 10.1111/j.1365-2621.1985.tb13009.x
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- Article
Inhibition of Clostridium botulinum type E in model acidified food systems
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 966, doi. 10.1111/j.1365-2621.1985.tb12990.x
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- Article
Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1121
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Individual packaging of apples for shelf life extension
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 897
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- Article
HPLC determination of sugars in raw and baked sweet potatoes
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1189, doi. 10.1111/j.1365-2621.1985.tb13045.x
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- Article
Heat-induced tendering of turban shell (Batillus cornutus) muscle
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 981
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- Article
Heat transfer during brining of cuartirolo Argentino cheese
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 858
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- Article
Heat recovery and exergy balance in a tomato paste plant
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 934
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- Article
Growth and toxin production by Clostridum botulinim in model acidified systems
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 961
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- Article
Functional properties of dry milled fractions from wild oats (Avena fatua L.)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1143
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- Article
Flavor and nutrient composition of a sausage ball snack-type food made from pork or catfish
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1185
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- Article
Evaluation of vanillin assay for tannin analysis of dry beans
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 905
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- Article
Essential elements and cadmium and lead in fresh, canned, and frozengreen beans (Phaseolus vulgaris L>)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1152, doi. 10.1111/j.1365-2621.1985.tb13033.x
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- Article
Enzymatic browning in five olive varieties
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1194, doi. 10.1111/j.1365-2621.1985.tb13048.x
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- Article
Effects of sodium hydroxide and selected inorganic phosphates on thecharacteristics of reduced sodium meat emulsions
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1017
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- Article