Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 4
Results: 64
Utilization of endo-polygalacturonase from Kluyveromyces fragillis in the clarification of apple juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1236
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- Article
Thermal degradation of flavor enhancers, inosine 5'-monophosphate, and guanosine 5'-monophosphate in aqueous solutions
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1156
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- Article
TBA values and 7-ketocholesterol in refrigerated raw and cooked ground beef
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1058, doi. 10.1111/j.1365-2621.1988.tb13529.x
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Sunflower protein concentrates and isolates low in polyphenols and phytate
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1127
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- Article
Starch/solute interaction in water sorption as affected by pretreatment
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1199
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- Article
Starch transformation during banana ripening: the amylase and glucosidase behavior
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1181
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- Article
Solubilization of cell wall bound, thermostable pectinesterase from Valencia orange
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1171, doi. 10.1111/j.1365-2621.1988.tb13555.x
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- Article
Simultaneous isolation of avidin and lysozyme from egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1096, doi. 10.1111/j.1365-2621.1988.tb13538.x
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- Article
Shelf-life of sterile yellow-eyed mullet (Aldrichetta forsteri) at 4*8DC
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1030
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- Article
Role of pulp content and particle size in yield stress of apple sauce
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1165, doi. 10.1111/j.1365-2621.1988.tb13554.x
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- Article
Relation between gelation behavior of ground chicken muscle and soybean proteins and their differential scanning calorimetric studies
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1076, doi. 10.1111/j.1365-2621.1988.tb13534.x
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- Article
Reduction of metmyoglobin by extracts of bovine liver and cardiac muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1065
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- Article
Radiation decontamination of tea herbs
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1120
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- Article
Quantitative analysis of *gg-nonalactone in wines and its threshold determination
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1243, doi. 10.1111/j.1365-2621.1988.tb13578.x
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- Article
Purification and characterization of cathepsin B from the skeletal muscle of fresh water fish, Tilapia mossambica
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1018
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- Article
Psychophysical relationships between perceived sweetness and color in lemon- and lime-flavored drinks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1116
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- Article
Protein hydrolysis in coho and sockeye salmon during partially frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1014
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- Article
Preparation of heat-induced transparent gels from egg white by the control of pH and ionic strength of the medium
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1091
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- Article
Pear juice from Bartlett pear peels and cores
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1195, doi. 10.1111/j.1365-2621.1988.tb13560.x
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- Article
Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1043
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- Article
Oxidative stability of batter-breaded restructured nuggets processedfrom prerigor pork
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1047
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- Article
Nutritional quality of great northern bean proteins processed at varying pH
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1139, doi. 10.1111/j.1365-2621.1988.tb13548.x
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Nutrient and sensory properties of dry beans (Phaseolus vulgaris L.)grown under various cultural conditions
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1135
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- Article
Molecular mobilities of instant starch gels determined by oxygen-17 and carbon-13 nuclear magnetic resonance
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1175, doi. 10.1111/j.1365-2621.1988.tb13556.x
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Moisture sorption method for hygroscopic samples using a modified proximity equilibration cell
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1218
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- Article
Moisture sorption characteristics of several food fibers
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1150, doi. 10.1111/j.1365-2621.1988.tb13550.x
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- Article
Influence of pH on egg yolk lipid oxidation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1245, doi. 10.1111/j.1365-2621.1988.tb13579.x
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- Article
Incidence of Listeria monocytogenes in market samples of fresh and frozen vegetables
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1238
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- Article
Immunogenicity and allergenicity of whey protein hydrolysates
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1208, doi. 10.1111/j.1365-2621.1988.tb13563.x
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- Article
Identification of geosmin as the major muddy off-flavor of Louisianabrackish water clam (Rangia cuneata)
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1228, doi. 10.1111/j.1365-2621.1988.tb13571.x
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- Article
Haemagglutinating and trypsin inhibitor of lupin seed (Lupinus angustifolius)
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1234
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- Article
Functional properties of heat-treated egg yolk low density lipoproteins
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1103, doi. 10.1111/j.1365-2621.1988.tb13539.x
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- Article
Flavor profiles of 17 species of North Atlantic fish
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1036, doi. 10.1111/j.1365-2621.1988.tb13524.x
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- Article
Evaluation of the moisture permeability characteristics of chocolatefilms as an edible moisture barrier
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 989, doi. 10.1111/j.1365-2621.1988.tb13516.x
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- Article
Evaluation of an accelerated processing system for precooked beef products
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1051
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Estimation of calcium status in selected food systems
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1111
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- Article
Enhancement of peptidoglutaminase deamidation of soy protein by heattreatment and/or proteolysis
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1132, doi. 10.1111/j.1365-2621.1988.tb13546.x
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- Article
Emulsifying properties of food proteins: bovine micellar casein
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1107
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- Article
Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus)
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1024
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- Article
Effects of processing temperature and added antimicrobial agents on keeping quality of Mexican-style sauce
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1163
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- Article
Effects of phage concentration, bacterial density, and temperature on phase control of beef spoilage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1226, doi. 10.1111/j.1365-2621.1988.tb13570.x
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- Article
Effects of lipids on the properties of extruded products
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1230
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- Article
Effects of blade tenderization and proteolytic enzymes on restructured steaks from beef bullock chucks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1062
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- Article
Effect of temperature on collagen extractability and Kramer shear force of restructured beef
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1224, doi. 10.1111/j.1365-2621.1988.tb13569.x
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- Article
Effect of high altitude on copper and zinc content of beef
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1222
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- Article
Effect of enzymatic digestion, pH and molecular weight on the iron solubilizing properties of chicken muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1081
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- Article
Effect of cryoprotectants on frozen whitefish fillets
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 999, doi. 10.1111/j.1365-2621.1988.tb13517.x
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- Article
Effect of cryoprotectants on frozen burbot fillets and a comparison with whitefish fillets
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1004, doi. 10.1111/j.1365-2621.1988.tb13518.x
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- Article
Effect of chilling exposure of tomatoes during subsequent ripening
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1160
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- Article
Effect of centrifugation on hemagglutinin activity assessment in common beans
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1232, doi. 10.1111/j.1365-2621.1988.tb13573.x
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- Article