Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 5
Results: 79
Yields, color, moisture and microbial contents of chicken patties asaffected by frying and internal temperatures
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1183
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- Article
Water-oil absorption index (WOAI): a simple method for predicting the emulsifying capacity of food proteins
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1381
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Water stress and quality decline during storage of tropical leafy vegetables
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1286
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Volatiles in skin of low dose irradiated fresh chicken
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1180
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Temporal changes in serum cholesterol levels of rats fed casein and skim milk powdered diets
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1410
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- Article
Surface active properties of proteins: effects of progressive succinylation on film properties and foam stability of glycinin
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1987.tb14077.x
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- Article
Stability of polyunsaturated fatty acids after microwave cooking of fish
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1430
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Smokehouse process conditions for meat emulsion cooking
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1140
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- Article
Sensory quality of selected sweeteners: unbaked and baked flour doughs
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1391, doi. 10.1111/j.1365-2621.1987.tb14090.x
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Sensory evaluation and acceptability of cookies enriched with sweet lupine flour (Lupinus albus cv Multolupa)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1434
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- Article
Retro-aldol related degradations of 2,4-decadienal in the development of staling flavors in fried foods
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1186
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- Article
Relationship between pectic compositions and the softening of the texture of Japanese radish roots during cooking
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1317, doi. 10.1111/j.1365-2621.1987.tb14072.x
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- Article
Reduction of beta-lactoglobulin content of cheese whey by polyphosphate precipitation
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1237
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- Article
Recovery of glutamic acid from fermentation broth by membrane processing
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1401, doi. 10.1111/j.1365-2621.1987.tb14093.x
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- Article
Quality of moin-moins prepared from whole or dehulled cowpea (Vigna unguiculata) cultivars
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1436
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- Article
Quality of fungicide treated and individually shrink-wrapped tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1293
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- Article
Protein quality of cheddar cheese compared with casein and fabricated cheese in the rat
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1245, doi. 10.1111/j.1365-2621.1987.tb14053.x
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- Article
Postharvest use of sucrose polyesters for extending the shelf-life of stored "golden delicious' apples
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1283
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- Article
Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1209, doi. 10.1111/j.1365-2621.1987.tb14045.x
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- Article
pH dependence of complex formation between condensed tannins and proteins
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1267
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- Article
Oxidation of ascorbic acid in copper-catalyzed sucrose solutions
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1384
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- Article
Optimization of extrusion rice bran stabilization process
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1987.tb14081.x
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- Article
Optimization of apple juice production by single pass metallic membrane ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1263, doi. 10.1111/j.1365-2621.1987.tb14058.x
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- Article
Nutritional, sensory and microbiological qualities of labneh made from goat milk and cow milk
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1228, doi. 10.1111/j.1365-2621.1987.tb14049.x
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- Article
Nutrient composition, protein quality, and sensory properties of thirty-six cultivars of dry beans (Phaseolus vulgaris L.)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1335
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Nitrogenous constituents of selected grain legumes
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1321
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- Article
Monitoring food product temperatures during convective heating: implications for research procedures
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1438
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- Article
Modification of the Schricker nonheme iron method to minimize pigment effects for red meats
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1174
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Modeling of wheat drying in fluidized beds
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1358
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Mineral binding characteristics of lignin, guar gum, cellulose, pectin and neutral detergent fiber under simulated duodenal pH conditions
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1414
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- Article
Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1987.tb14057.x
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Interactions in protein/polysaccharide/calcium gels
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1121
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- Article
Influence of water stress on cold-induced sweetening in leafy vegetable, Brassica juncea L.
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1289
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Influence of lipid composition on the water and fat exudation and gel strength of meat batters
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1126, doi. 10.1111/j.1365-2621.1987.tb14024.x
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- Article
Inactivation of soybean lipoxygenase by microwave heating: effect ofmoisture content and exposure time
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1344, doi. 10.1111/j.1365-2621.1987.tb14078.x
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- Article
In vitro metabolism of aflatoxin B{sub}1 with microsomal enzymes in the presence of selected nutrients
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1432
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- Article
In vitro enzymatic hydrolysis of phaseolin, the major storage protein of Phaseolus vulgaris L.
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1326
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- Article
In vitro digestibility of dry bean (Phaseolus vulgaris L.) proteins:the role of heat-stable protease inhibitors
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1330
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- Article
Identification of some phenolic compounds in bilberry juice Vaccinium myrtillus
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1255, doi. 10.1111/j.1365-2621.1987.tb14056.x
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Identification and antibiotic resistance of Staphylococci and Enterobacteriaceae isolated from restructured and conventional steaks
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1169
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- Article
Hollow fiber ultrafiltration of maple sap: a performance study
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1394
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- Article
Growth and inactivation of microorganisms isolated from ultrapasteurized egg
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1219
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- Article
Gamma-irradiation of Clostridium botulinum inoculated turkey frankfurters formulated with different chloride salts and polyphosphates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1987.tb14027.x
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- Article
Functionality of defatted corn germ proteins in a model system: fat binding capacity and water retention
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1308
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- Article
Functionality and microbial stability of ultrapasteurized, aseptically refrigerated whole egg
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1212
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- Article
Frozen storage stability of modified pollock (Theragra chalcogramma)blocks containing 15% or 30% minced pollock
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1191
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- Article
Fractionation of anhydrous milk fat by superficial carbon dioxide
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1231, doi. 10.1111/j.1365-2621.1987.tb14050.x
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- Article
Formation of cholesterol-5,6-epoxides during spray-drying of egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1224, doi. 10.1111/j.1365-2621.1987.tb14048.x
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- Article
Flow properties of solutions of oat {beta}-glucans
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1987.tb14083.x
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Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1133
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- Article