Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 4
Results: 68
Ultrafiltration and reverse osmosis of the waste water from sweet potato starch process
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 971
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- Article
Water binding ability of meat products: effect of fat level, effective salt concentration and cooking temperature
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1061, doi. 10.1111/j.1365-2621.1986.tb11232.x
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- Article
Using a new measure to define shelf life of fresh whitefish
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 936
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- Article
Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1037
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- Article
Textural properties of extruded plant protein blends
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 988, doi. 10.1111/j.1365-2621.1986.tb11215.x
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- Article
Sweetened extruded corn/soy product as intermediate moisture food
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 979, doi. 10.1111/j.1365-2621.1986.tb11213.x
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- Article
Stability of sorbic acid in model food systems of reduced water activity: sugar solutions
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1028
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- Article
Sorbate tolerance by lactic acid bacteria associated with grapes andwine
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1077
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- Article
Sensory quality of turkey rolls roasted and held in an institutionalconvection oven with and without chilled storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 868, doi. 10.1111/j.1365-2621.1986.tb11187.x
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- Article
Sensory aroma scores and TBA values as indices of warmed-over flavorin pork
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 886
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- Article
Quantitative analysis of lutein esters in marigold flowers (Tagetes erecta) by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1093
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- Article
Quality of enzymatically treated 72*8D Brix orange juice stored at refrigerated temperatures
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1017
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- Article
Preparation, evaluation and analysis of a French-fry type product from sweet potatoes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 967, doi. 10.1111/j.1365-2621.1986.tb11210.x
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- Article
Physical and chemical characteristics of pearl millet grains and their relationship to roti quality
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1005
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- Article
Photooxidation of cholesterol in butter
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 904
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- Article
Phase transitions of wheat starch-water systems containing polydextrose
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1095
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- Article
Peroxidase activities in cucumber pickle products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1079, doi. 10.1111/j.1365-2621.1986.tb11241.x
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- Article
Odor threshold of some pyrazines
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1986.tb11250.x
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- Article
Molecular encapsulation of natural and synthetic coffee flavor with beta-cyclodextrin
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1024
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- Article
Microbial inhibitors of cranberries
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1009, doi. 10.1111/j.1365-2621.1986.tb11220.x
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- Article
Lysozyme separation from egg white by cation exchange column chromatography
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1032
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- Article
Lipoxygenase-catalyzed oxidation of N-6 and N-3 polyunsaturated fatty acids: relevance to and activity in fish tissue
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 940, doi. 10.1111/j.1365-2621.1986.tb11204.x
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- Article
Lipid-soluble vitamins in blood and liver of rats fed a diet containing hard spring wheat bran
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1001
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- Article
Ion chromatography for determining residual sulfite on shrimp
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 924
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- Article
Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 889
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- Article
In vitro estimation of the potential bioavailability of calcium fromsea mustard (Undaria pinnatifida), milk, and spinach under simulatednormal and reduced gastric acid conditions
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 957
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- Article
HPLC determination of furfural and 5-hydroxymethylfurfural in citrusjuices
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1075
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- Article
Gas chromatographic determination of hydrolyzed sugars in commercialgums
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1986.tb11247.x
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- Article
Extraction of pigments from mechanically deboned turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 865, doi. 10.1111/j.1365-2621.1986.tb11186.x
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- Article
Evaluation of gingerbread cookies supplemented with sunflower protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1102
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- Article
Essential elements in tomatoes and fresh and canned tomato juice
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1071, doi. 10.1111/j.1365-2621.1986.tb11237.x
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- Article
Enzymatic conditions of an in vitro method to study protein digestion
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 960
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- Article
Energy utilization during blanching (water vs steam) of sweet corn and subsequent frozen quality
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1081, doi. 10.1111/j.1365-2621.1986.tb11242.x
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- Article
Effects of carbonic acid dips and packaging films on the shelflife of fresh fish fillets
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 929
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- Publication type:
- Article
Effects of packaging and light source on the oxidative stability of cholesterol in butter
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 908
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- Article
Effects of growth regulators on quality of ripe peach fruit: discoloration of canned peaches
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1065, doi. 10.1111/j.1365-2621.1986.tb11234.x
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- Article
Effects of freeze-thaw abuse on the viscosity and gel-forming properties of surimi from two species
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 951, doi. 10.1111/j.1365-2621.1986.tb11206.x
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- Article
Effects of electrical stimulation on carcass quality and meat palatability traits on Charolais crossbred bulls and steers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 883
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- Article
Effects of pH on nonenzymic browning during storage in apple juice concentrate prepared from Bramley's seedling apples
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1073, doi. 10.1111/j.1365-2621.1986.tb11238.x
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- Article
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1085, doi. 10.1111/j.1365-2621.1986.tb11244.x
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- Article
Effect of storage conditions and chemical treatments on firmness, invitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 982, doi. 10.1111/j.1365-2621.1986.tb11214.x
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- Article
Effect of sample weight and orientation in the shear press testing of Canadian style bacon
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 893, doi. 10.1111/j.1365-2621.1986.tb11194.x
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- Article
Effect of salt and phosphate on the texture and color stability of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 873
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- Publication type:
- Article
Effect of phosphate blends on stability of cod fillets in frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 932, doi. 10.1111/j.1365-2621.1986.tb11202.x
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- Article
Effect of packaging materials on temperature fluctuations in frozen foods: mathematical model and experimental studies
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1050, doi. 10.1111/j.1365-2621.1986.tb11229.x
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- Article
Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurized, single-strength orange juice
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1021
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- Publication type:
- Article
Effect of microwave blanching on the yield and quality of canned mushrooms
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 965
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- Article
Effect of marinading with wine, sodium bicarbonate or soysauce on the thiamin content of beef
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1059
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- Article
Effect of lipid-protein interactions on hydration characteristics ofdefatted offal protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 880
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- Article
Effect of further processing and storage of mechanically deboned chicken on proximate composition, thiamin, riboflavin and TBA values
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 861, doi. 10.1111/j.1365-2621.1986.tb11185.x
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- Article