Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 3
Results: 79
Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 663, doi. 10.1111/j.1365-2621.1989.tb04677.x
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- Article
Soy Proteins in Milk Replacers Identified by Immunoblotting.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 766, doi. 10.1111/j.1365-2621.1989.tb04705.x
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- Article
Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 750, doi. 10.1111/j.1365-2621.1989.tb04696.x
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- Article
Germination of Amaranth Seeds: Effects on Nutrient Composition and Color.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 761, doi. 10.1111/j.1365-2621.1989.tb04702.x
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- Article
Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 748, doi. 10.1111/j.1365-2621.1989.tb04695.x
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- Article
Replacement of Sodium Chloride by Modified Potassium Chloride (Cocrystalized Disodium-5′-Inosinate and Disodium-5'-Guanylate with Potassium Chloride) in Fresh Pork Sausages: Acceptability Testing using Signal Detection Measures.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 553, doi. 10.1111/j.1365-2621.1989.tb04648.x
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- Article
Effect of Soybean Maturity on Storage Stability and Process Quality.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 593, doi. 10.1111/j.1365-2621.1989.tb04660.x
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- Article
Textural Attributes of Mechanically and Cryogenically Frozen Whole Crayfish (Procambarus clarkii).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 564, doi. 10.1111/j.1365-2621.1989.tb04652.x
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- Article
Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 674, doi. 10.1111/j.1365-2621.1989.tb04679.x
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- Article
Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 656, doi. 10.1111/j.1365-2621.1989.tb04675.x
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- Article
Explosion Puffing of Fruits and Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 772, doi. 10.1111/j.1365-2621.1989.tb04708.x
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- Article
Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β-Lactoglobulin.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 743, doi. 10.1111/j.1365-2621.1989.tb04694.x
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- Article
Optimization of Carrot Dehydration Process using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 714, doi. 10.1111/j.1365-2621.1989.tb04688.x
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- Article
Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 545, doi. 10.1111/j.1365-2621.1989.tb04646.x
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- Article
An Evaluation of Marinated Southern Peas (Vigna unguiculata).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 640, doi. 10.1111/j.1365-2621.1989.tb04671.x
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- Article
Correlation of Proton T<sub>1</sub> with Polymer and Solute Waters in Starch-Sucrose Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 691, doi. 10.1111/j.1365-2621.1989.tb04683.x
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- Article
Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 776, doi. 10.1111/j.1365-2621.1989.tb04710.x
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- Article
Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 505, doi. 10.1111/j.1365-2621.1989.tb04638.x
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- Article
Effect of Electrical Charge on Attachment of Salmonella typhimurium to Meat Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 516, doi. 10.1111/j.1365-2621.1989.tb04640.x
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- Article
Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 754, doi. 10.1111/j.1365-2621.1989.tb04698.x
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- Article
Uracil as a Potentially Useful Indicator of Spoilage in Egg Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 581, doi. 10.1111/j.1365-2621.1989.tb04657.x
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- Article
Effect of Phytate on Solubility, Activity and Conformation of Trypsin and Chymotrypsin.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 695, doi. 10.1111/j.1365-2621.1989.tb04684.x
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- Article
Purification and Characterization of Peroxidase Isoenzymes from Green Peas (Pisum sativum).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 644, doi. 10.1111/j.1365-2621.1989.tb04672.x
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- Article
Effect of Pretreatment on the Cooking Time of the African Yam Bean (Sphenostylis sternocarpa).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 758, doi. 10.1111/j.1365-2621.1989.tb04700.x
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- Article
Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 541, doi. 10.1111/j.1365-2621.1989.tb04645.x
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- Article
Survival of Listeria monocytogenes on Processed Poultry.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 556, doi. 10.1111/j.1365-2621.1989.tb04649.x
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An Experimental Design for Determination of D-values Describing Inactivation Kinetics of Bacterial Spores; Design Parameters Selected Using Computer Simulation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 720, doi. 10.1111/j.1365-2621.1989.tb04689.x
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- Article
Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 567, doi. 10.1111/j.1365-2621.1989.tb04653.x
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- Article
A Novel Approach to Quantify the Amount of Formaldehyde Added to Milk in Grana Padano Cheese Production.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 578, doi. 10.1111/j.1365-2621.1989.tb04656.x
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- Article
Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 549, doi. 10.1111/j.1365-2621.1989.tb04647.x
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- Article
Dietary Effects of Frankfurters with Added Beef Fat and Peanut Oil.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 497, doi. 10.1111/j.1365-2621.1989.tb04636.x
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- Article
Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 527, doi. 10.1111/j.1365-2621.1989.tb04642.x
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- Article
Peroxidase of Kiwifruit.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 760, doi. 10.1111/j.1365-2621.1989.tb04701.x
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- Article
Institute of Food Technologists seeks a Scientific Editor and several Associate Scientific Editors for Journal of Food Science.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 782, doi. 10.1111/j.1365-2621.1989.tb04714.x
- Publication type:
- Article
Factors Affecting Wheat Flour Amylographic Maximum Viscosity.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 610, doi. 10.1111/j.1365-2621.1989.tb04664.x
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- Article
Inactivation and Injury of Listeria monocytogenes in a Minimal Medium as Affected by Benzoic Acid and Incubation Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 650, doi. 10.1111/j.1365-2621.1989.tb04673.x
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- Publication type:
- Article
Characterization of Water Soluble Egg Yolk Proteins with Isoelectric Focusing.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 764, doi. 10.1111/j.1365-2621.1989.tb04704.x
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- Article
Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 621, doi. 10.1111/j.1365-2621.1989.tb04666.x
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- Article
Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 632, doi. 10.1111/j.1365-2621.1989.tb04669.x
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- Article
Heat Resistance of Eurotium herbariorum, a Xerophilic Mold.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 683, doi. 10.1111/j.1365-2621.1989.tb04681.x
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- Article
Properties of Low-Fat Frankfurters Containing Monounsaturated and Omega-3 Polyunsaturated Oils.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 500, doi. 10.1111/j.1365-2621.1989.tb04637.x
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- Article
Compositional Analysis of Powdered Cocoa Products by Near Infrared Reflectance Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 768, doi. 10.1111/j.1365-2621.1989.tb04706.x
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- Article
Sensory Studies of High Potency Multiple Sweetener Systems for Shortbread Cookies with and without Polydextrose.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 625, doi. 10.1111/j.1365-2621.1989.tb04667.x
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- Article
Butyric Acid Spoilage of Fermented Cucumbers.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 636, doi. 10.1111/j.1365-2621.1989.tb04670.x
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- Publication type:
- Article
Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 573, doi. 10.1111/j.1365-2621.1989.tb04655.x
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- Article
Direct Use of Apple Pomace in Bakery Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 618, doi. 10.1111/j.1365-2621.1989.tb04665.x
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- Publication type:
- Article
Chromatographic Analyses of Xanthophylls in Egg Yolks from Laying Hens Fed Turf Bermudagrass(Cynodon dactylon) Meal.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 584, doi. 10.1111/j.1365-2621.1989.tb04658.x
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- Article
Erratum.
- Published in:
- 1989
- Publication type:
- Erratum
Stability of Residual Acid Phosphatase Activity in Cured/ Canned Picnic Samples Stored at -34°C for 15 and 36 Months.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 752, doi. 10.1111/j.1365-2621.1989.tb04697.x
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- Publication type:
- Article
Effect of Packaging Materials on the Chemical Composition of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 629, doi. 10.1111/j.1365-2621.1989.tb04668.x
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- Publication type:
- Article