Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 5
Results: 74
Physicochemical Parameters of Protein Additives and Their Emulsifying Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1177, doi. 10.1111/j.1365-2621.1989.tb05950.x
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- Article
Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1298, doi. 10.1111/j.1365-2621.1989.tb05977.x
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- Article
Effect of Muscle pH and Calcium Content on Quality of Pre-and Postrigor Chicken Breast Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1155, doi. 10.1111/j.1365-2621.1989.tb05944.x
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Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1345, doi. 10.1111/j.1365-2621.1989.tb05988.x
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- Article
Effect of Tempeh on Properties of Hams.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1166, doi. 10.1111/j.1365-2621.1989.tb05947.x
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- Article
Effect of Processing Temperature and Storage Time on Nonfat Dry Milk Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1218, doi. 10.1111/j.1365-2621.1989.tb05958.x
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- Article
Relative Emulsifying Activity of Bovine Serum Albumin and Casein as Assessed by Three Different Methods.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1989.tb05987.x
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Evaluation of Gelation and Solubility of Bovine Plasma Protein Isolates.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1381, doi. 10.1111/j.1365-2621.1989.tb06003.x
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- Article
Tomato Peroxidase: Rapid Isolation and Partial Characterization.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1269, doi. 10.1111/j.1365-2621.1989.tb05971.x
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- Article
Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1989.tb05951.x
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- Article
Properties of Mixed and Filled-type Dairy Gels.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1213, doi. 10.1111/j.1365-2621.1989.tb05957.x
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- Article
Sterilization of Conduction-Heated Foods in Oval-Shaped Containers.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1327, doi. 10.1111/j.1365-2621.1989.tb05984.x
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- Article
Hard-to-Cook Phenomenon in Beans: Changes in Protein Electrophoretic Patterns During Storage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1367, doi. 10.1111/j.1365-2621.1989.tb05996.x
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- Article
Physicochemical Characteristics of Pigeonpea and Mung Bean Starches and Their Noodle Quality.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1293, doi. 10.1111/j.1365-2621.1989.tb05976.x
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- Article
Study of the Molecular Forces Involved in the Gelation of Plasma Proteins at Alkaline pH.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1202, doi. 10.1111/j.1365-2621.1989.tb05954.x
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- Article
Influence of Reconstituted Dark and Light Chicken Muscle Myosin Filaments on the Morphology and Strength of Heat-Induced Gels.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1158, doi. 10.1111/j.1365-2621.1989.tb05945.x
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- Article
Texture Changes on Heating Spray-Dried Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1206, doi. 10.1111/j.1365-2621.1989.tb05955.x
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- Article
Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1125, doi. 10.1111/j.1365-2621.1989.tb05937.x
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- Article
Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted a<sub>w</sub> using Food Binders.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1129, doi. 10.1111/j.1365-2621.1989.tb05938.x
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- Article
Temperature-Dependency of Rigor-Mortis of Fish Muscle: Myofibrillar Mg<sup>2+</sup>-ATPase Activity and Ca<sup>2+</sup> Uptake by Sarcoplasmic Reticulum.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1107, doi. 10.1111/j.1365-2621.1989.tb05933.x
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- Article
Shelf-life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1147, doi. 10.1111/j.1365-2621.1989.tb05942.x
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- Article
Calorimetric Examination of Cut Fresh Pineapple Metabolism.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1246, doi. 10.1111/j.1365-2621.1989.tb05965.x
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- Article
Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1989.tb05953.x
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- Article
Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1136, doi. 10.1111/j.1365-2621.1989.tb05940.x
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- Article
Analysis of ATP and Its Breakdown Products in Beef by Reversed-Phase HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1169, doi. 10.1111/j.1365-2621.1989.tb05948.x
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- Article
Classification of Whiskies by Principal Component Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1351, doi. 10.1111/j.1365-2621.1989.tb05990.x
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An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1322, doi. 10.1111/j.1365-2621.1989.tb05983.x
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Prediction of the Effect of Storage Conditions on Water Content and Water Activity of Common Beans.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1373, doi. 10.1111/j.1365-2621.1989.tb05999.x
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- Article
Comparison of Ferric Glycinate to Ferrous Sulfate in Model Infant Formulas: Kinetics of TBA, Lysine and Methionine Changes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1230, doi. 10.1111/j.1365-2621.1989.tb05961.x
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- Article
Effect of Myoinositol Phosphate Esters on In Vitro and In Vivo Digestion of Protein.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1348, doi. 10.1111/j.1365-2621.1989.tb05989.x
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Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1989.tb05991.x
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- Article
Tyrosinase Activities and Isoenzymes in Three Strains of Mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1377, doi. 10.1111/j.1365-2621.1989.tb06001.x
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- Article
Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1120, doi. 10.1111/j.1365-2621.1989.tb05936.x
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- Article
Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1234, doi. 10.1111/j.1365-2621.1989.tb05962.x
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- Article
Bioconversion of (+)-Limonene by Pseudomonas gladioli.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1241, doi. 10.1111/j.1365-2621.1989.tb05964.x
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- Article
Development of a Chocolate Flavored Peanut Beverage.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1359, doi. 10.1111/j.1365-2621.1989.tb05992.x
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- Article
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1193, doi. 10.1111/j.1365-2621.1989.tb05952.x
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- Article
Fermentative Activity of Baker's Yeast Cultivated on Cheese Whey Permeate.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1238, doi. 10.1111/j.1365-2621.1989.tb05963.x
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- Article
Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1278, doi. 10.1111/j.1365-2621.1989.tb05973.x
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- Article
A Simple Method for Following Postmortem ATP Depletion in Lamb Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1365, doi. 10.1111/j.1365-2621.1989.tb05995.x
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- Article
Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1310, doi. 10.1111/j.1365-2621.1989.tb05980.x
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- Article
Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1361, doi. 10.1111/j.1365-2621.1989.tb05993.x
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In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1332, doi. 10.1111/j.1365-2621.1989.tb05985.x
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- Article
ERRATUM NOTICE.
- Published in:
- 1989
- Publication type:
- Erratum
Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1209, doi. 10.1111/j.1365-2621.1989.tb05956.x
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- Article
Letters.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. iii, doi. 10.1111/j.1365-2621.1989.tb05930.x
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- Article
Effects of Packaging Conditions on the Flavor Stability of Dry Whole Milk.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1222, doi. 10.1111/j.1365-2621.1989.tb05959.x
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- Article
Calcium Binding of Two Microalgal Polysaccharides and Selected Industrial Hydrocolloids.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1336, doi. 10.1111/j.1365-2621.1989.tb05986.x
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Water Activity - Concentration Models for Solutions of Sugars, Salts and Acids.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1318, doi. 10.1111/j.1365-2621.1989.tb05982.x
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- Article
Protein Denaturation and Starch Gelatinization in Hard-To-Cook Beans.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1284, doi. 10.1111/j.1365-2621.1989.tb05974.x
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- Article