Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 6
Results: 70
Controlled Low-Temperature Vacuum Dehydration-A New Approach for Low-Temperature and Low-Pressure Food Drying.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1573, doi. 10.1111/j.1365-2621.1989.tb05163.x
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New Imidazoles Formed in Nonenzymatic Browning Reactions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1544, doi. 10.1111/j.1365-2621.1989.tb05155.x
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Water Activity and Chemical Composition of Mayonnaises.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1989.tb05184.x
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Modeling Flow in Cylindrical Extruder Dies.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1584, doi. 10.1111/j.1365-2621.1989.tb05165.x
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Volatile Flavor Components in Crayfish Waste.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1515, doi. 10.1111/j.1365-2621.1989.tb05149.x
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Statistical Patterns of Lipase Activities on the Release of Short-Chain Fatty Acids in Cheddar Cheese Slurries.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1559, doi. 10.1111/j.1365-2621.1989.tb05160.x
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FROM THE SCIENTIFIC EDITOR.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. iv, doi. 10.1111/j.1365-2621.1989.tb05117.x
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- Article
Effect of the Pretreatment of Corn Germ Protein on the Quality Characteristics of Frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1452, doi. 10.1111/j.1365-2621.1989.tb05133.x
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Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1492, doi. 10.1111/j.1365-2621.1989.tb05143.x
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Effect of Pre-chill Removal of Kidney Fat on Young Angus Bull Carcass Quality and Longissimus Muscle Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1434, doi. 10.1111/j.1365-2621.1989.tb05128.x
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In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1441, doi. 10.1111/j.1365-2621.1989.tb05130.x
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Effects of Drying Method, Packaging, and Storage Temperature and Time on the Quality of Dill ( Anethum graveolens L.).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1485, doi. 10.1111/j.1365-2621.1989.tb05141.x
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Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1496, doi. 10.1111/j.1365-2621.1989.tb05144.x
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Barrier Properties and Surface Characteristics of Edible, Bilayer Films.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1393, doi. 10.1111/j.1365-2621.1989.tb05120.x
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Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1438, doi. 10.1111/j.1365-2621.1989.tb05129.x
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On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1620, doi. 10.1111/j.1365-2621.1989.tb05174.x
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Recovery of Protein and Microorganisms From Shrimp Peeler Effluent.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1660, doi. 10.1111/j.1365-2621.1989.tb05185.x
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Influence of Irrigation on Keeping Quality of Almond Kernels.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1642, doi. 10.1111/j.1365-2621.1989.tb05178.x
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Histamine and Tyramine in Preserved and Semi-preserved Fish Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1653, doi. 10.1111/j.1365-2621.1989.tb05182.x
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Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1624, doi. 10.1111/j.1365-2621.1989.tb05175.x
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Effects of Polyphosphates on Cell Numbers, Enterotoxin A, and Extracellular Protein in Staphylococcus aureus 196E.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1550, doi. 10.1111/j.1365-2621.1989.tb05157.x
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Properties of Soybean-Corn Mixtures Processed by Low-Cost Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1590, doi. 10.1111/j.1365-2621.1989.tb05166.x
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Thermal Activation of Actomyosin Mg-ATPases from Ordinary and Dark Muscles of Tuna and Sardine.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1521, doi. 10.1111/j.1365-2621.1989.tb05150.x
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Phosphate Type and Salt Concentration Effects on Shear Strength of and Packaging Film Adhesion to Processed Meat From a Cook-in Packaging System.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1422, doi. 10.1111/j.1365-2621.1989.tb05125.x
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Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1400, doi. 10.1111/j.1365-2621.1989.tb05121.x
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Effect of pH on the Kinetics of Soybean Lipoxygenase-1.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1594, doi. 10.1111/j.1365-2621.1989.tb05167.x
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Functional Characteristics of Wiener-Type Products Substituted with Native and Acid-Hydrolyzed Oat Protein Isolates.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1450, doi. 10.1111/j.1365-2621.1989.tb05132.x
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Lipase Mediated Production of Flavor and Fragrance Esters from Fusel Oil.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1565, doi. 10.1111/j.1365-2621.1989.tb05161.x
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Physicochemical Properties of the Sweetener Sucralose.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1646, doi. 10.1111/j.1365-2621.1989.tb05179.x
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Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1507, doi. 10.1111/j.1365-2621.1989.tb05147.x
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Chilling Injury in Cucumbers ( Cucumis sativa L.) Associated with Lipid Peroxidation as Measured by Ethane Evolution.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1488, doi. 10.1111/j.1365-2621.1989.tb05142.x
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Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1639, doi. 10.1111/j.1365-2621.1989.tb05177.x
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Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1444, doi. 10.1111/j.1365-2621.1989.tb05131.x
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- Article
Effect of Ionizing Radiation on Cholesterol in Aqueous Dispersion.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1989.tb05162.x
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Studies of Desmin and α-Actinin Degradation in Bovine Semitendinosus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1426, doi. 10.1111/j.1365-2621.1989.tb05126.x
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- Article
Effects of High Hydrostatic Pressure on Heat-Resistant and Heat-Sensitive Strains of Salmonella.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1547, doi. 10.1111/j.1365-2621.1989.tb05156.x
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Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B<sub>12</sub> Contents of Cured Ham.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1473, doi. 10.1111/j.1365-2621.1989.tb05138.x
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Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1989.tb05136.x
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Effect of Extraction Conditions on the Extractability of Winged Bean ( Psophocarpus tetragonolobus ( L) DC) Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1656, doi. 10.1111/j.1365-2621.1989.tb05183.x
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Pathogenicity of Foodborne, Environmental and Clinical Isolates of Listeria Monocytogenes in Mice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1553, doi. 10.1111/j.1365-2621.1989.tb05158.x
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- Article
Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1524, doi. 10.1111/j.1365-2621.1989.tb05151.x
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Binding of Alcohols by Soy Protein in Aqueous Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1604, doi. 10.1111/j.1365-2621.1989.tb05170.x
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Effects of Filtering through Bleaching Media on Decrease of Peroxide Value of Autoxidized Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1601, doi. 10.1111/j.1365-2621.1989.tb05169.x
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An Improved Colorimetric Assay for Bacterial Lipase in Nonfat Dry Milk.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1557, doi. 10.1111/j.1365-2621.1989.tb05159.x
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Determination of Retortable Pouch Heat Transfer Coefficients by Optimization Method.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1407, doi. 10.1111/j.1365-2621.1989.tb05122.x
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Kinetics of Pyrazine Formation in Amino Acid-Glucose Systems.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1611, doi. 10.1111/j.1365-2621.1989.tb05172.x
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Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1534, doi. 10.1111/j.1365-2621.1989.tb05153.x
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Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1461, doi. 10.1111/j.1365-2621.1989.tb05135.x
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- Article
Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1431, doi. 10.1111/j.1365-2621.1989.tb05127.x
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Improvement of the Half-embryo Test for Detection of Gamma-irradiated Grapefruit and Its Application to Irradiated Oranges and Lemons.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1501, doi. 10.1111/j.1365-2621.1989.tb05145.x
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- Article