Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 4
Results: 78
Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 940, doi. 10.1111/j.1365-2621.1989.tb07917.x
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Interaction of Antibiotics and Water Activity on Streptococcus thermophilus and Lactobacillus bulgaricus.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 922, doi. 10.1111/j.1365-2621.1989.tb07913.x
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Film Sealant and Vacuum Effects on Two Measures of Adhesion at the Sealant-Meat Interface in a Cook-in Packaging System for Processed Meat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 863, doi. 10.1111/j.1365-2621.1989.tb07900.x
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- Article
Stability of Allicin in Garlic Juice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 977, doi. 10.1111/j.1365-2621.1989.tb07926.x
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Effects of Prolonged and Adverse Storage Conditions on Levels of Cholesterol Oxidation Products in Dairy Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 874, doi. 10.1111/j.1365-2621.1989.tb07903.x
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- Article
Heat-induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 805, doi. 10.1111/j.1365-2621.1989.tb07887.x
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- Article
Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 885, doi. 10.1111/j.1365-2621.1989.tb07905.x
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- Article
Separation of Cod (Gadus morhua) Fillet Proteins by Electrophoresis and HPLC after Various Frozen Storage Treatments.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 827, doi. 10.1111/j.1365-2621.1989.tb07892.x
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- Article
Emulsion Stability and Sensory Quality of Beef Frankfurters Produced at Different Fat or Peanut Oil Levels.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 867, doi. 10.1111/j.1365-2621.1989.tb07901.x
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Total Sterols in Seafoods: Iatroscan TLC/FID Versus the Kovacs GLC/FID Method.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 793, doi. 10.1111/j.1365-2621.1989.tb07884.x
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- Article
Lipid Peroxidation Protection Factors in Rainbow Trout (Salmo gairdnerii) Muscle Cytosol.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 809, doi. 10.1111/j.1365-2621.1989.tb07888.x
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- Article
Radiolabelling Study of the Heat-induced Interactions Between α-Lactalbumin, β-Lactoglubulin and K-Casein in Milk and in Buffer Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 889, doi. 10.1111/j.1365-2621.1989.tb07906.x
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- Article
Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1040, doi. 10.1111/j.1365-2621.1989.tb07939.x
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Water-Holding Capacity in Hard-to-Cook Beans (Phaseolus vulgaris): Effect of pH and Ionic Strength.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1080, doi. 10.1111/j.1365-2621.1989.tb07950.x
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- Article
Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1084, doi. 10.1111/j.1365-2621.1989.tb07952.x
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- Article
Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1066, doi. 10.1111/j.1365-2621.1989.tb07944.x
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- Article
Effects of In Vitro Proteolysis on the Allergenicity of Major Whey Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1037, doi. 10.1111/j.1365-2621.1989.tb07938.x
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- Article
Acetone Extracted Cottonseed Meals Without Catty Odors.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1088, doi. 10.1111/j.1365-2621.1989.tb07954.x
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- Article
Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 950, doi. 10.1111/j.1365-2621.1989.tb07920.x
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Canning-Induced Fruit Softening and Cell Wall Pectin Solubilization in the 'Patterson' Apricot.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 990, doi. 10.1111/j.1365-2621.1989.tb07929.x
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- Article
Effect of Calcium Level on Bread Iron Utilization by Iron-Deficient Rats.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 943, doi. 10.1111/j.1365-2621.1989.tb07918.x
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- Article
Role of F-actin in Thermal Gelation of Fish Actomyosin.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 800, doi. 10.1111/j.1365-2621.1989.tb07886.x
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Development of Hydrolyzed and Hydrolyzed-lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 880, doi. 10.1111/j.1365-2621.1989.tb07904.x
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- Article
A Factorial Approach to Modeling a<sub>w</sub> of a Multicomponent Food in the High Moisture Range (a<sub>w</sub> 0.90-1.00).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 925, doi. 10.1111/j.1365-2621.1989.tb07914.x
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Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 936, doi. 10.1111/j.1365-2621.1989.tb07916.x
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Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 947, doi. 10.1111/j.1365-2621.1989.tb07919.x
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- Article
Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1090, doi. 10.1111/j.1365-2621.1989.tb07955.x
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- Article
Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 855, doi. 10.1111/j.1365-2621.1989.tb07898.x
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Changes in Electrophoretic Patterns of Gadoid and Non-gadoid Fish Muscle during Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 819, doi. 10.1111/j.1365-2621.1989.tb07890.x
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Stabilization of Lactase (Escherichia coli) by Milk Components and Related Compounds.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 899, doi. 10.1111/j.1365-2621.1989.tb07908.x
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- Article
Paramyosin-Myosin-Actin Interactions in Gel Formation of Invertebrate Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 796, doi. 10.1111/j.1365-2621.1989.tb07885.x
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- Article
Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 958, doi. 10.1111/j.1365-2621.1989.tb07921.x
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Evaluation of Polydimethylsiloxane Fluids as Non-Caloric Frying Media.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1061, doi. 10.1111/j.1365-2621.1989.tb07943.x
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- Article
Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1072, doi. 10.1111/j.1365-2621.1989.tb07946.x
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- Article
Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1007, doi. 10.1111/j.1365-2621.1989.tb07933.x
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An Ion-Pair High Performance Liquid Chromatographic Method for the Determination of Aspartame and its Decomposition Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1043, doi. 10.1111/j.1365-2621.1989.tb07940.x
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Reliability of Time-Temperature Indicators as Food Quality Monitors Under Nonisothermal Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 789, doi. 10.1111/j.1365-2621.1989.tb07883.x
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- Article
Delayed Light Emission as an Indicator of Cantaloupe Maturity.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1094, doi. 10.1111/j.1365-2621.1989.tb07957.x
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Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1076, doi. 10.1111/j.1365-2621.1989.tb07948.x
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Modeling of Apple Juice Filtrations.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1003, doi. 10.1111/j.1365-2621.1989.tb07932.x
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A Basic Model for a Twin-Screw Extruder.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1989.tb07941.x
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A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1989.tb07959.x
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Activity and Mobility of Water in Sweetened Whole Soy Concentrates and Their Rheological Properties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 931, doi. 10.1111/j.1365-2621.1989.tb07915.x
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Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 971, doi. 10.1111/j.1365-2621.1989.tb07924.x
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- Article
Salmonella Inactivation in Liquid Whole Egg by Thermoradiation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 902, doi. 10.1111/j.1365-2621.1989.tb07909.x
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- Article
Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 982, doi. 10.1111/j.1365-2621.1989.tb07927.x
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Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 993, doi. 10.1111/j.1365-2621.1989.tb07930.x
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Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 814, doi. 10.1111/j.1365-2621.1989.tb07889.x
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Thermal Denaturation of Hen Egg White Studied by Chromatographic and Immunochemical Techniques.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 906, doi. 10.1111/j.1365-2621.1989.tb07910.x
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Effect of Water Activity a<sub>w</sub> of Milk on acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 917, doi. 10.1111/j.1365-2621.1989.tb07912.x
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- Article