Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 2
Results: 93
Water-imbibing capacity and rheological properties of isolated soy proteins
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 464
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- Article
Water-binding capacity of ground lamb-soy mixtures with different levels of water and salt and internal end-point temperatures
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 376, doi. 10.1111/j.1365-2621.1988.tb07709.x
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- Article
Use of the InfraAlyzer in proximate analysis of mutton
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 379
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- Article
Thermal properties of proteins in chicken broiler tissues
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 363, doi. 10.1111/j.1365-2621.1988.tb07706.x
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- Article
Theoretical computation of the isothermal flow through the reverse screw element of a twin screw extrusion cooker
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 616
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- Article
Studies on a soy-based low-fat spread
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 455, doi. 10.1111/j.1365-2621.1988.tb07729.x
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- Article
Studies of thermal denaturation of oat globulin by differential scanning calorimetry
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 531
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- Article
Studies of the interaction between aspartame and flavor vanillin by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 562, doi. 10.1111/j.1365-2621.1988.tb07756.x
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- Article
Simultaneous determination of neutral sugars and uronic acids in hydrocolloids
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 574, doi. 10.1111/j.1365-2621.1988.tb07760.x
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- Article
Short-time breadmaking systems. Effect on oxidation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 540, doi. 10.1111/j.1365-2621.1988.tb07750.x
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- Article
Short-time breadmaking systems. Effect of formulation, additives, temperature, and flour quality
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 535, doi. 10.1111/j.1365-2621.1988.tb07750.x
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- Article
Short-time breadmaking systems. A continuous mix system
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 546, doi. 10.1111/j.1365-2621.1988.tb07750.x
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- Article
Seven factor response surface optimization of a double-stage lye (NaOH) peeling process for pimiento peppers
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 631, doi. 10.1111/j.1365-2621.1988.tb07771.x
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- Article
Separation of phospholipids from egg yolk and recovery of water-soluble proteins
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 425
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- Article
Sensitivity of Pseudomonas strains to polyphosphates in media systems
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 669, doi. 10.1111/j.1365-2621.1988.tb07787.x
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- Article
Response contour diagrams to describe effects of moisture, storage temperature and sulfur dioxide on color of dried apples
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 643, doi. 10.1111/j.1365-2621.1988.tb07774.x
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- Article
Relationship of disulfide bond formation to altered rheological properties of oleic acid modified egg white
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 603
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- Article
Reduction of grapefruit bitter components in a fluidized {beta}-cyclodextrin polymer bed
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 516
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- Article
Quantitative variation of total phenols in fresh market tomatoes at three stages of maturity
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 639, doi. 10.1111/j.1365-2621.1988.tb07772.x
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- Article
Quality of frozen cauliflower during storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 491, doi. 10.1111/j.1365-2621.1988.tb07738.x
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- Article
Quality and mechanical stability of pecan kernels with different packaging protocols
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 565, doi. 10.1111/j.1365-2621.1988.tb07757.x
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Qaulity and shelf life of individually shrink-wrapped peaches
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 519
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- Article
Processing corn distillers' grains to improve flavor: storage stability in corn-soy milk blends
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 523
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- Article
Prediction of quality in frozen cod (Gadus morhua) fillets
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 328
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- Article
Prediction of freezing and thawing times of foods using a numerical method based on enthalpy formulation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 626, doi. 10.1111/j.1365-2621.1988.tb07770.x
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- Article
Potential of ferulic acid as a precursor to off-flavors in stored orange juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 500
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- Article
Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 450, doi. 10.1111/j.1365-2621.1988.tb07728.x
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- Article
Partition coefficients of food package printing ink solvents in soybean oil, chocolate liquor, and a high-fat baked product
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 568, doi. 10.1111/j.1365-2621.1988.tb07758.x
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- Article
Partial concentration of red wine by reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 647
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- Article
Packaging of scallops with sorbate: an assessment of the hazard fromClostridium botulinum
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 349, doi. 10.1111/j.1365-2621.1988.tb07703.x
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- Article
Ogi quality of sorghum flour dry-milled from fermented sorghum grains
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 641, doi. 10.1111/j.1365-2621.1988.tb07773.x
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Ninhydrin assay for proteolysis in ripening cheese
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 432
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- Article
Mixed saturated salt solutions as standards for water activity measurement in the microbiological growth range
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 578
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- Article
Minimization of oxidative flavor deterioration in refrigerated, batter-breaded restructured pork nuggets by glandless cottonseed flour inthe meat or coating
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 388
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- Article
Microstructural changes of ice-chilled and cooked freshwater prawn, Microbrachium rosenbergii
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 319
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- Article
Microbiological quality of cowpea paste used to prepare Nigerian akara
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 442
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- Article
Menhaden (Brevoortia tyrannus): thermally processed for a potential food resource
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 323
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- Article
Measurement of dielectric constant to quantitate solute water in thesucrose-starch-water system
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 580, doi. 10.1111/j.1365-2621.1988.tb07762.x
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- Article
Measurement of acid diffusion in canned vegetables using pH sensitive indicators
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 494, doi. 10.1111/j.1365-2621.1988.tb07739.x
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- Article
Low pH inactivation of pectinesterase in single-strength orange juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 504
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- Article
Kinetics of protein quality change in an extruded cowpea-corn flour blend under varied steady-state storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 584, doi. 10.1111/j.1365-2621.1988.tb07763.x
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- Article
Isolation and identification of lactic acid bacteria from samples ofcitrus molasses and unpasteurized orange juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 645, doi. 10.1111/j.1365-2621.1988.tb07775.x
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- Article
Inositol phosphates in processed foods
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 496
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- Article
Influence of the ratio of degrees Brix to percent acid on consumer acceptance of processed modified grapefruit juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 513
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- Article
Influence of temperature of measurement on creep phenomena in glycinin gels
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 589, doi. 10.1111/j.1365-2621.1988.tb07764.x
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- Article
Influence of smokehouse air flow patterns, air changes and cook cycles on texture and shrinkage of wieners
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 421
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- Article
Individualized optimization of the salt content of white bread for acceptability
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 549
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- Article
Inactivation of Listeria monocytogenes by ultraviolet energy
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 571, doi. 10.1111/j.1365-2621.1988.tb07759.x
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- Article
Improvement of functional properties of wheat gluten and blood globin by complex-formation with soy lecithin
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 527
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- Publication type:
- Article
Identification of 2-methyl-3-furanthiol in the steam distillate fromcanned tuna fish
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 658
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- Article