Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 2
Results: 81
Volumetric variations in sucrose solutions and equations that can beused to replace specific gravity tables
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 529, doi. 10.1111/j.1365-2621.1986.tb11178.x
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Use of heat treatments for saccharification of sweet potato mashes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 364, doi. 10.1111/j.1365-2621.1986.tb11131.x
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Ultrafiltration of skimmilk in hollow fibers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 340, doi. 10.1111/j.1365-2621.1986.tb11124.x
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Thermal energy consumption for blanching and sterilization of snap beans
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 378, doi. 10.1111/j.1365-2621.1986.tb11134.x
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Thermal destruction of immunoglobulin A, lactoferrin, thiamin and folic acid in human milk
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 348
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Texturization of co-precipitated soybean and peanut proteins by twin-screw extrusion
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 367
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Texture and microstructure of heat-formed egg white gels
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 333, doi. 10.1111/j.1365-2621.1986.tb11123.x
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Structural characteristics of protein gels as determined by an ultrasound imaging technique
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 524, doi. 10.1111/j.1365-2621.1986.tb11175.x
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Storage of yellowtail (Seriola quinqueradiata) white and dark muscles in ice: changes in content of adenine nucleotides and related compounds
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 321
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Shrinkage in fish muscle during drying
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 510
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Role of lean tissue on the formation of n-nitrosothiazolidine in rawbacon
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 514, doi. 10.1111/j.1365-2621.1986.tb11170.x
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Reduction of bitterness and tartness in grapefruit juice with florisil
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 415
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Quality of Florida-packed retail grapefruit juices as determined by consumer sensory panels and chemical and physical analyses
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 417
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- Article
Proximate composition and sensory evaluation of a sausage snack ballmade from catfish and from pork
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 292, doi. 10.1111/j.1365-2621.1986.tb11112.x
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Protein extraction from conophor (Tetracarpidium conophorum) seed
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 538, doi. 10.1111/j.1365-2621.1986.tb11182.x
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Production and nutritional evaluation of high-protein rice flour
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 464
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Presumptive identification of stock cultures and food isolates as Salmonella, Shigella, or Yersinia, with enteric pathogen screen
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 526
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- Article
Pressure-accelerated changes in the proteins of muscle and their influence on Warner-Brazler shear values
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 516
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Potato quality as affected by source of magnesium fertilizer: nitrogen, minerals, and ascorbic acid
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 352, doi. 10.1111/j.1365-2621.1986.tb11127.x
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Pin versus disk punch measurements of frankfurter texture
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 298, doi. 10.1111/j.1365-2621.1986.tb11114.x
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Peel removal by high pressure steam from processing tomatoes with yellow shoulder disorder
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 388
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Pectolytic enzyme studies for peeling of grapefruit segment membrane
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 421
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Partial characterization of muscle collagens from prawns and lobster
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 330
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New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 310, doi. 10.1111/j.1365-2621.1986.tb11117.x
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Moisture hysteresis is due to amorphous sugar
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 453
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Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 273, doi. 10.1111/j.1365-2621.1986.tb11107.x
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Measurement of provitamin A carotenoids in fresh and canned carrots and green peas
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 534, doi. 10.1111/j.1365-2621.1986.tb11180.x
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Lactic acid fermentation using high levels of culture and the fate of Staphylococcus aureus in meat
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 520, doi. 10.1111/j.1365-2621.1986.tb11173.x
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Isoelectric focusing evidence for banana isoenzymes with mono and diphenolase activity
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 384
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Interaction of solutes with raw starch during desorption as shown bywater retention
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 450
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- Article
Influence of temperature, time and solvent on the solubility of corium collagen and meat proteins
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 277, doi. 10.1111/j.1365-2621.1986.tb11108.x
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Hyperfiltration of tomato juice: pilot plant scale high temperature testing
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 403
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Hyperfiltration of tomato juice during long term high temperature testing
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 395
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HPLC analysis of capsaicins and simultaneous determination of capsaicins and piperine by HPLC-ECD and UV
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 499, doi. 10.1111/j.1365-2621.1986.tb11165.x
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High fructose corn syrup replacement for sucrose in shortened cakes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 536
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Heat-sensitization of Salmonella by polyphosphates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 471
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Heat gelation of oil-in-water emulsions stabilized by whey protein
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 440, doi. 10.1111/j.1365-2621.1986.tb11150.x
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Gelatinization properties of Chinese water chestnut starch and lotusroot starch
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 445
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Flavor profiles of vacuum packaged and polyvinyl chloride packaged ground beef: a comparison of cooked flavor changes occurring during product display
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 258
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Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 256
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Evaluation of sucrose esters in ice cream
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 489
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Evaluation of cured, canned pork shoulder tissue produced by electrical stimulation, hot processing and tumbling
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 288
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- Article
Equilibration of solutes in nonfermenting, brined pickling cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 434
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Elemental analysis of fruit and vegetables from Tonga
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 522
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Efficacy of ozone as a disinfectant for poultry carcasses and chill water
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 305, doi. 10.1111/j.1365-2621.1986.tb11116.x
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- Article
Effects of ultrafiltration on retention of minerals and other components of milk
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 345
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- Article
Effects of packaging and processing procedures on the quality and shelf life of fresh pork loins
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 281
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Effects of electrical stimulation and hot boning on color stability of aerobic and vacuum packaged restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 268
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Effects of dithiocarbamate fungicides on corrosion mechanisms and shelf-life behavior of light acid fruits in plain tin containers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 424
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- Article
Effect of temperature on the water adsorption isotherms of Sultana raisins
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 381, doi. 10.1111/j.1365-2621.1986.tb11135.x
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- Article