Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 5
Results: 78
Yeast mutants containing elevated methionine
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1273, doi. 10.1111/j.1365-2621.1986.tb13103.x
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- Article
White layer cake batter emulsion characteristics: effects of sucroseester emulsifiers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1276
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- Article
Warmed-over flavor development in beef patties prepared by three dryheat methods
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1152
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Staphylococcus aureus identification characteristics and enterotoxigenicity
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1337
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- Article
Spice quality: effect of cryogenic and ambient grinding on color
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1386, doi. 10.1111/j.1365-2621.1986.tb13135.x
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- Article
Soy supplementation of a maize based Kenyan food (Ugali)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1204
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- Article
Sensory and physical attributes of frankfurters with reduced fat andelevated monounsaturated fats
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1144
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- Article
Role of reduced hemochromes in pink color defect of cooked turkey rolls
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1986.tb13065.x
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- Article
Role of alpha-tocopherol, ascorbic acid, and EDTA as oxidants in model systems
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1293
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- Article
Retort stability of freeze-textured, alkali-extracted chicken protein
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1384
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- Article
Retail display lighting type and fresh pork color
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1141
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- Article
Rapid characterization of orange juice by pyrolysis mass spectrometry
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1183
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- Article
Quantitative determination of sugars in various food products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1986.tb13129.x
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- Article
Quality of retail Florida-packed frozen concentrated orange juice asdetermined by consumers and physical and chemical analyses
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1187, doi. 10.1111/j.1365-2621.1986.tb13080.x
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- Article
Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1215
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- Article
Protein hydrolysates for reducing water activity in meat products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1156
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- Article
Production of {alpha}-galactosidase from Aspergillus oryzae grown insolid state culture
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1370
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- Article
Processing factors influencing splitting and other quality characteristics of canned kidney beans
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1228
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- Article
Preparation of low free gossypol and high available lysine cottonseed/soybean blends
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1242
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- Article
Quality of French fried potatoes as affected by surface freezing andspecific gravity of raw potatoes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1213
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- Article
Predicting steady and oscillatory shear rheological properties of CMC and guar gum blends from concentration and molecular weight data
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1284, doi. 10.1111/j.1365-2621.1986.tb13106.x
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- Article
Oxidation of grape juice 2-S-glutathionyl caffeoyl tartaric acid by Botrytis cinerea laccase and characterization of a new substance: 2,5-di-S-glutathionyl caffeoyl tartaric acid
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1191
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- Article
Odor intensity measured by an audio method
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1340, doi. 10.1111/j.1365-2621.1986.tb13118.x
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- Article
Nutritional, fatty acid, and oil characteristics of pumpkin and melon seeds
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1382, doi. 10.1111/j.1365-2621.1986.tb13133.x
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- Article
Nutritional improvement of soy flour through inactivation of trypsininhibitors by sodium sulfite
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1239
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- Article
Nutrient composition of some fresh and cooked retail cuts of veal
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1986.tb13120.x
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- Article
Microstructure and water uptake of Phaseolus and winged beans
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1218, doi. 10.1111/j.1365-2621.1986.tb13089.x
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- Article
Microencapsulation by a dehydrating liquid: retention of paprika oleoresin and aromatic esters
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1301
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- Article
Microencapsulation by a dehydrating liquid: microstructural study byscanning electron microscopy
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1307
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- Article
Mathematical evaluation of process schedules for aseptic processing of low-acid foods containing discrete particulates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1323, doi. 10.1111/j.1365-2621.1986.tb13114.x
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- Article
Isolation and characterization of major apoproteins from hen's egg yolk granule
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1115, doi. 10.1111/j.1365-2621.1986.tb13061.x
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- Article
Interaction of reduced NaCl, sodium acid pyrophosphate and pH on theantimicrobial activity of comminuted meat products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1147, doi. 10.1111/j.1365-2621.1986.tb13070.x
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- Article
Influence of pH on available amino acid concentrations in fermented cornmeal
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1372, doi. 10.1111/j.1365-2621.1986.tb13128.x
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- Article
Identification of low molecular weight peptides in Gouda-type cheeseand evidence for the formation of these peptides from 23 N-terminal residues of {alpha}s1-casein by proteinases of Streptococcus cremorisH61
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1253
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- Article
Hydrophobic and electrostatic interactions on extrusion of protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1311
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- Article
High performance liquid chromatographic determination of pungent gingerol compounds of ginger (Zingiber officinale Roscoe)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1364
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- Article
Growth of Lactobacillus plantarum in cucumber extract containing various chloride salts
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1257
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- Article
Gel electrophoresis: a qualitative method for detection of duck and goose liver in canned foie gras
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1362
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- Article
Further investigation of oxidized cholesterol derivatives in heated fats
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1986.tb13132.x
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- Article
Functionality of sorghum flour components in a high ratio cake
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1280
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- Article
Functional properties of a peptide of 23 residues purified from the peptic hydrolyzate of {alpha}s1-casein: changes in the emulsifying activity during purification of the peptide
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1248, doi. 10.1111/j.1365-2621.1986.tb13097.x
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- Article
Functional properties and phytate content of pea protein preparation
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1245
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- Article
Frozen vegetable quality as influenced by high temperature short time (HTST) steam blanching
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1378
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- Article
Frozen storage performance of cooked cultivated mussels (Mytilus edulis L.)-influence of ascorbic acid and chelating agents
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1118
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- Article
Fatty acids in the American groundnut (Apios americana)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1387
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- Article
Factors affecting heat-induced gel formation of bovine serum albumin
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1289, doi. 10.1111/j.1365-2621.1986.tb13107.x
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- Article
Extending beef bullock restructured steaks with soy protein, wheat gluten or mechanically separated beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1169
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- Article
Evaluation of whole amaranth (Amaranthus cruentus) flour, its air-classified fractions, and blends of these with wheat and oats as possible components for infant formulas
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1231
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- Article
Effects of varying levels of chloride salts on Clostridium botulinumtoxin production in turkey frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1129
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- Article
Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1136
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- Publication type:
- Article