Works matching IS 00221147 AND DT 1990 AND VI 55 AND IP 2
Results: 89
Control of Muscle Softening and Protease-Parasite Interactions in Arrowtooth Flounder Atheresthes stomias.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 579, doi. 10.1111/j.1365-2621.1990.tb06822.x
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- Article
Unique Hydration Behavior of Potato Starch as Determined by Deuterium Nuclear Magnetic Resonance.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 458, doi. 10.1111/j.1365-2621.1990.tb06786.x
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- Article
Kinetic Model of Lipid Oxidation in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 498, doi. 10.1111/j.1365-2621.1990.tb06795.x
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- Article
Effect of Breed, Sex and Tissues on Concentrations of Macrominerals in Goat Meat.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 308, doi. 10.1111/j.1365-2621.1990.tb06750.x
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- Article
Physicochemical Composition of Dry-Cured Ham Processed under Minimal Aging Time/Temperature Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 285, doi. 10.1111/j.1365-2621.1990.tb06744.x
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- Article
Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 289, doi. 10.1111/j.1365-2621.1990.tb06745.x
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- Article
Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 570, doi. 10.1111/j.1365-2621.1990.tb06817.x
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- Article
Heat Inactivation of Catalase from Cod Muscle and from Some Psychrophilic Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 581, doi. 10.1111/j.1365-2621.1990.tb06823.x
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- Article
Diffusion Phenomena during Chemical (NaOH) Peeling of Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 552, doi. 10.1111/j.1365-2621.1990.tb06808.x
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- Publication type:
- Article
Effects of Fermentation and Storage on the Concentration of Orotic Acid and Uric Acid in Skim Milk.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 585, doi. 10.1111/j.1365-2621.1990.tb06825.x
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- Article
Viscoelastic Properties of Whey Protein Gels: Mechanical Model and Effects of Protein Concentration on Creep.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 516, doi. 10.1111/j.1365-2621.1990.tb06799.x
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- Publication type:
- Article
Glucosinolates in Rutabaga Grown in Soil Capped over Coal Fly Ash.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 556, doi. 10.1111/j.1365-2621.1990.tb06810.x
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- Publication type:
- Article
ERRATUM NOTICE.
- Published in:
- 1990
- Publication type:
- Erratum
Effect of Carbon Dioxide Atmosphere on Staling and Water Relations in Bread.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 413, doi. 10.1111/j.1365-2621.1990.tb06776.x
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- Publication type:
- Article
Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 424, doi. 10.1111/j.1365-2621.1990.tb06778.x
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- Article
Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 361, doi. 10.1111/j.1365-2621.1990.tb06763.x
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- Publication type:
- Article
Water Sorption of Coffee Solubles by Frontal Inverse Gas Chromatography: Thermodynamic Considerations.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 475, doi. 10.1111/j.1365-2621.1990.tb06790.x
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- Publication type:
- Article
Kinetic Compensation Effect in the Heat Denaturation of Whey Protein.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 589, doi. 10.1111/j.1365-2621.1990.tb06827.x
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- Publication type:
- Article
Effect of Calcium Ions on the Thermodynamics of Cucumber Tissue Softening.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 446, doi. 10.1111/j.1365-2621.1990.tb06783.x
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- Publication type:
- Article
Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing Temperatures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 372, doi. 10.1111/j.1365-2621.1990.tb06766.x
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- Publication type:
- Article
Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 417, doi. 10.1111/j.1365-2621.1990.tb06777.x
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- Publication type:
- Article
Enzyme Activity Levels in Beef: Effect of Postmortem Aging and End-point Cooking Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 318, doi. 10.1111/j.1365-2621.1990.tb06752.x
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- Publication type:
- Article
Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 398, doi. 10.1111/j.1365-2621.1990.tb06772.x
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- Publication type:
- Article
Tensile Characteristics of Squid Mantle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 369, doi. 10.1111/j.1365-2621.1990.tb06765.x
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- Publication type:
- Article
Dietary Fiber Ingredients Obtained by Processing Brewer's Dried Grain.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 551, doi. 10.1111/j.1365-2621.1990.tb06807.x
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- Article
Characterization of Strains of Staphylococcus aureus by Their Lipolytic Activity on Various Agar Media.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 591, doi. 10.1111/j.1365-2621.1990.tb06828.x
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- Article
Styrene monomer migration as monitored by purge and trap gas chromatography and sensory analysis for polystyrene containers.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 522, doi. 10.1111/j.1365-2621.1990.tb06800.x
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- Publication type:
- Article
Low pH Inactivation of Polyphenoloxidase in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 562, doi. 10.1111/j.1365-2621.1990.tb06813.x
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- Publication type:
- Article
Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 573, doi. 10.1111/j.1365-2621.1990.tb06819.x
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- Publication type:
- Article
Mobility and Activity of Water in Casein Model Systems as Determined by <sup>2</sup>H NMR and Sorption Isotherms.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 430, doi. 10.1111/j.1365-2621.1990.tb06779.x
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- Publication type:
- Article
Effect of Cooking on Firmness, Trypsin Inhibitors, Lectins and Cystine/Cysteine content of Navy and Red Kidney Beans (Phaseolus vulgaris).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 470, doi. 10.1111/j.1365-2621.1990.tb06789.x
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- Publication type:
- Article
Effects of Processing Conditions and Antioxidants on the Oxidative Stability and Carbon Dioxide Formation in Low Fat Dry Milk.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 401, doi. 10.1111/j.1365-2621.1990.tb06773.x
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- Publication type:
- Article
Auto-oxidation in Saffron at 40°C and 75% Relative Humidity.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 595, doi. 10.1111/j.1365-2621.1990.tb06830.x
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- Publication type:
- Article
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 566, doi. 10.1111/j.1365-2621.1990.tb06815.x
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- Publication type:
- Article
Activity and Mobility of Water in Sweetened Concentrated Desludged Soy Beverages and Their Rheological Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 537, doi. 10.1111/j.1365-2621.1990.tb06804.x
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- Publication type:
- Article
Preparation of Colorless Globin from Bovine Hemoglobin using Sodium Alginate.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 577, doi. 10.1111/j.1365-2621.1990.tb06821.x
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- Publication type:
- Article
Comparison of Vapor and Liquid Isotherms for Casein and Casein-Sucrose Mixture.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 434, doi. 10.1111/j.1365-2621.1990.tb06780.x
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- Publication type:
- Article
Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 342, doi. 10.1111/j.1365-2621.1990.tb06758.x
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- Publication type:
- Article
Effects of Rigor Mortis on Gel-forming Properties of Surimi and Unwashed Mince Prepared from Tilapia.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 353, doi. 10.1111/j.1365-2621.1990.tb06761.x
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- Publication type:
- Article
Degradation of Oval-Filefish Meat Gel Caused by Myofibrillar Proteinase(s).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 364, doi. 10.1111/j.1365-2621.1990.tb06764.x
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- Publication type:
- Article
Estimating Heat Transfer Coefficients in Liquid/Particulate Canned Foods using Only Liquid Temperature Data.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 478, doi. 10.1111/j.1365-2621.1990.tb06791.x
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- Publication type:
- Article
Effects of Dough Materials on Flavor Formation in Baked Cookies.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 409, doi. 10.1111/j.1365-2621.1990.tb06775.x
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- Publication type:
- Article
An Evaluation of Simple Methods for Following Rigor Development in Fish.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 346, doi. 10.1111/j.1365-2621.1990.tb06759.x
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- Publication type:
- Article
Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 386, doi. 10.1111/j.1365-2621.1990.tb06770.x
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- Publication type:
- Article
Amino Acid Hydrolysate from Crab Processing Waste.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 379, doi. 10.1111/j.1365-2621.1990.tb06768.x
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- Publication type:
- Article
Effects of Heating Bacon and Sausage in Nonwoven, Melt-blown Material.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 298, doi. 10.1111/j.1365-2621.1990.tb06747.x
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- Publication type:
- Article
Evaluation of Nine Semi-pilot Scale Whey Pretreatment Modifications for Producing Whey Protein Concentrate.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 510, doi. 10.1111/j.1365-2621.1990.tb06798.x
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- Publication type:
- Article
Comparison of Milk-Based and Soymilk-Based Yogurt.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 532, doi. 10.1111/j.1365-2621.1990.tb06803.x
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- Publication type:
- Article
Incidence of Listeria ssp. in Retail Meat Roasts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 572, doi. 10.1111/j.1365-2621.1990.tb06818.x
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- Publication type:
- Article
A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 543, doi. 10.1111/j.1365-2621.1990.tb06805.x
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- Publication type:
- Article