Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 1
Results: 69
Utilization of glucose oxidase for extending the shelf-life of fish
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 66
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- Article
Thermo-kinetic modeling of peroxidase inactivation during blanching-cooling of corn on the cob
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 141
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- Article
The role of fimbriae and flagella in the attachment of Salmonella typhimurium to poultry skin
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 54, doi. 10.1111/j.1365-2621.1986.tb10834.x
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- Article
Thawing time of frozen food of a rectangular or finitely cylindricalshape
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 116, doi. 10.1111/j.1365-2621.1986.tb10849.x
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- Article
Some chemical factors affecting the quality of processed yam
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 161, doi. 10.1111/j.1365-2621.1986.tb10860.x
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- Article
Snap bean texture softening and pectin solubilization caused by the presence of salt during cooking
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 131, doi. 10.1111/j.1365-2621.1986.tb10852.x
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Simultaneous quantitative determination of Mn, Fe, Cu and Zn by atomic absorption spectroscopy in tropical cereal, fruit and legume materials
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 222, doi. 10.1111/j.1365-2621.1986.tb10875.x
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Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 176, doi. 10.1111/j.1365-2621.1986.tb10864.x
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- Article
Relationship between degree of pectin methylation and tissue firmness of cucumber pickles
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 138, doi. 10.1111/j.1365-2621.1986.tb10854.x
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- Article
Proteolytic enzymes from Cnidoscolus chayamansa "Chaya"
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 243, doi. 10.1111/j.1365-2621.1986.tb10885.x
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- Article
Protein nutritive value of Hinoat and Scott oat cultivars and concentrates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 241
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- Article
Proportion of collagen types I and III in four bovine muscles differing in tenderness
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 51, doi. 10.1111/j.1365-2621.1986.tb10833.x
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- Article
Production of citric acid from brewery wastes by surface fermentation using Aspergillus niger
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 225, doi. 10.1111/j.1365-2621.1986.tb10876.x
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Prediction of thermal conductivity of vegetable foods by the effective medium theory
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 113
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Prediction of pork and lamb meat quality characteristics
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 40
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- Article
Partial purification and characterization of cathepsin D-like and B-like acid proteases from surf clam viscera
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 71
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- Article
Origin of N-nitrosomorpholine contamination in margarine
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 216, doi. 10.1111/j.1365-2621.1986.tb10873.x
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- Article
Nonfat dairy coffee whitener made from ultrafiltered skim-milk retentates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 235, doi. 10.1111/j.1365-2621.1986.tb10881.x
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- Article
Investigation of cashew-apple juice as a substrate for single cell protein production
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 237
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- Article
Interaction of myosin-albumin and myosin-fibrinogen to form protein gels
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 109
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- Article
Influence of sugars on heat inactivation, injury and repair of Saccharomyces cerevisiae
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 211, doi. 10.1111/j.1365-2621.1986.tb10872.x
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- Article
Influence of sugars and amino acids in the color development of fried potatoes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 157, doi. 10.1111/j.1365-2621.1986.tb10859.x
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- Article
Influence of storage duration and temperature on sweet potato sugar content and chip color
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 239, doi. 10.1111/j.1365-2621.1986.tb10883.x
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Influence of almond harvest, processing and storage on fungal population and flora
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 202
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- Article
Implication of breeding programs on potato quality
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 251
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- Article
HPLC determination of carotenoids in fruits and vegetables in the United States
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 128, doi. 10.1111/j.1365-2621.1986.tb10851.x
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- Article
Hot pork processing, brine chilling and mechanical portioning as a fresh pork processing system
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 247
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- Article
Heat-induced gelation of individual whey proteins. A dynamic rheological study
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 87, doi. 10.1111/j.1365-2621.1986.tb10842.x
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- Article
Heat induced browning of clarified apple juice at high temperatures
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 172, doi. 10.1111/j.1365-2621.1986.tb10863.x
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- Article
Frying oil deterioration and vitamin loss during foodservice operation
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 218, doi. 10.1111/j.1365-2621.1986.tb10874.x
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- Article
Factors influencing color of dark cutting beef muscle
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 57
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Enzyme-linked immunosorbent assay for detection of mold in tomato puree
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 180
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- Article
Emulsifying properties of ethanol soaked soybean flour
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 193, doi. 10.1111/j.1365-2621.1986.tb10868.x
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- Article
Effects of simulated retail display and overnight storage treatmentson quality maintenance in fresh broccoli
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 146
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- Article
Effects of preslaughter exercise, electrical stimulation, packaging tray, display temperature and time on acceptance and shelflife of beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 12
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- Article
Effects of particle size and breadmaking on physiological responses of meal-fed rats to AACC wheat bran
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 188, doi. 10.1111/j.1365-2621.1986.tb10867.x
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- Article
Effects of experimental cooking on the yield and proximate composition of three selected legumes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 233
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- Article
Effects of electrical stimulation, hot-boning, and mixing vs tumbling on the physical and chemical properties of beef logs
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 1
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- Article
Effects of deaeration and storage temperature on quality of aseptically packaged guava puree
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 165, doi. 10.1111/j.1365-2621.1986.tb10861.x
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- Article
Effect of treatment, ice storage and freezing on residual sulfite inshrimp
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 231
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- Article
Effect of slaughter-dressing, fabrication and storage conditions on the microbiological and sensory characteristics of vacuum-packaged beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 37
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- Article
Effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose in dairy products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 245, doi. 10.1111/j.1365-2621.1986.tb10886.x
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- Article
Effect of low-calcium-requiring calcium-activated factor of myofibrils under varying pH and temperature conditions
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 28
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- Article
Effect of lectins and the mixing of proteins on rate of protein digestibility
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 150, doi. 10.1111/j.1365-2621.1986.tb10857.x
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- Article
Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 184, doi. 10.1111/j.1365-2621.1986.tb10866.x
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- Article
Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 104
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- Article
Effect of gums on low-fat meat batters
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 33, doi. 10.1111/j.1365-2621.1986.tb10829.x
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- Article
Effect of different storage and cooking methods on some biochemical,nutritional and sensory characteristics of cowpeas (Vigna unguiculata L. Walp)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 153, doi. 10.1111/j.1365-2621.1986.tb10858.x
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- Article
Effect of deamidation and succinylation in some physicochemical and baking properties of gluten
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 99
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- Article
Determination and correlation of the water activity of cheese whey solutions
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 227
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- Article