Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 2
Results: 78
Water activity calculation by direct measurement of vapor pressure
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 429, doi. 10.1111/j.1365-2621.1987.tb06631.x
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Volatile flavor components in the headspace of the Australian or ""Bowen" mango
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 353
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- Article
Vitamin B{sub}1{sub}2 activity in miso and tempeh
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 493
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Use of sulfur dioxide in winemaking
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 386
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- Article
Thermal degradation kinetics of prickly-pear-fruit red pigment
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 485
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- Article
The proteins of muscadine grapes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 483, doi. 10.1111/j.1365-2621.1987.tb06645.x
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The neutral detergent fiber, acid detergent fiber, crude fiber, and lignin contents of distillers' dried grains with solubles
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 403
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- Article
The contributing effect of apple pectin on the freezing point depression of apple juice concentrates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 372, doi. 10.1111/j.1365-2621.1987.tb06616.x
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Study of thermal properties of oat globulin by differential scanningcalorimetry
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 394, doi. 10.1111/j.1365-2621.1987.tb06622.x
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- Article
Storage stability of nonpackaged irradiated Indian mackerel (Rastrelliger kanagurta) in ice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 507, doi. 10.1111/j.1365-2621.1987.tb06658.x
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- Article
Serological reactivity and in vivo toxicity of Staphylococcus aureusenterotoxins A and D in selected canned foods
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 416, doi. 10.1111/j.1365-2621.1987.tb06628.x
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- Article
Sensory techniques for measuring differences in California navel oranges treated with doses of gamma-radiation below 0.6 Kgray
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 348, doi. 10.1111/j.1365-2621.1987.tb06610.x
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Sensory quality of selected sweeteners: aqueous and lipid model systems
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 451, doi. 10.1111/j.1365-2621.1987.tb06637.x
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- Article
SDS-PAGE conditions for detection of titin and nebulin in tender andtough bovine muscles
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 509
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- Article
Restructured mutton roast quality
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 282
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- Article
Relationship between water activity and freezing point depression offood systems
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 433, doi. 10.1111/j.1365-2621.1987.tb06632.x
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- Article
Quality of fresh-market peaches within the postharvest handling system
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 361
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- Article
Purification and properties of an antimicrobial substance produced by Lactobacillus bulgaricus
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 411
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- Article
Presence and stability of patulin in pasteurized apple cider
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 479
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- Article
Preparation and storage of 72 degree Brix orange juice concentrate
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 381
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- Article
Prediction of shelf-life of frozen minced fish in terms of oxidativerancidity as measured by TBARS number
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 300, doi. 10.1111/j.1365-2621.1987.tb06598.x
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- Article
Potassium sorbate inhibition of microorganisms growing on refrigerated packaged beef
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 257, doi. 10.1111/j.1365-2621.1987.tb06587.x
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Phytate x calcium/zinc molar ratios: are they predictive of zinc bioavailability?
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 440
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Palatability and storage characteristics of precooked pork roasts
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 279, doi. 10.1111/j.1365-2621.1987.tb06592.x
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Oral and nonoral perception of solution viscosity
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 445
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- Article
Odor barrier properties of multi-layer packaging films at different relative humidities
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 472
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- Article
Observations on the functional properties of U.S. land-processed surimi
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 505
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Neutral lipids traced through the beverage alcohol production process
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 515
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Modification of physical properties of gelatin by use of an immobilized protease in combination with molecular sieves
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 464
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Millet processing for improved stability and nutritional quality without functionality changes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 399
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Microstructural comparisons of meat emulsions prepared with corn protein emulsified and unemulsified fat
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 267
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Measurement of papaya maturity by delayed light emission
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 356
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Mathematical modeling of microwave thawing by the modified isotherm migration method
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 455
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- Article
Mass transfer during ripening of cuartirolo argentino cheese
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 308, doi. 10.1111/j.1365-2621.1987.tb06600.x
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- Article
Lipid peroxidation and phospholipid hydrolysis in fish muscle microsomes and frozen fish
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 294, doi. 10.1111/j.1365-2621.1987.tb06596.x
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- Article
Influence of polyphosphate on storage stability of restructured beefand pork nuggets
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 275
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- Article
Influence of marinating on weight gain and coating chracteristics ofbroiler drumsticks
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 286, doi. 10.1111/j.1365-2621.1987.tb06594.x
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- Article
Influence of frozen storage and phosphate predips on coating adhesion in breaded fish portions
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 297
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- Article
In vitro digestibility of phytate-reduced and penolics-reduced soy protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 325, doi. 10.1111/j.1365-2621.1987.tb06604.x
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Functionality of six nonmeat proteins in meat emulsion systems
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 271
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- Article
Functional properties of raw and heat processed brown bean (Canavalia rosea DC) flour
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 406, doi. 10.1111/j.1365-2621.1987.tb06625.x
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- Article
Fouling and flux restoration of ultrafiltration of passion fruit juice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 369
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- Article
Flow properties of tomato concentrates: effect of serum viscosity and pulp content
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 318
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- Article
Flavor constituents of beef as influenced by forage- and grain-feeding
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 245
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- Article
Fermentation characteristics of lactobacilli in okra (Hibiscus esculentus) juice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 487, doi. 10.1111/j.1365-2621.1987.tb06647.x
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- Article
Extraction of carotenoprotein from shrimp process wastes with the aid of trypsin from Atlantic cod
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 503
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- Article
Extension of the shelf-life of fresh ground pork with polyphosphates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 513, doi. 10.1111/j.1365-2621.1987.tb06661.x
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Experimental errors associated with the estimation of thermal diffusivity from thermal process data
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 419
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Examining methods to test factor patterns for concordance
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 448
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- Article
Ethanol stability of casein solutions as related to storage stability of dairy-based alcoholic beverages
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 389, doi. 10.1111/j.1365-2621.1987.tb06621.x
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- Article