Works matching IS 00221147 AND DT 1990 AND VI 55 AND IP 3
Results: 75
Evaluation of Heat-Damage to Protein by Coomassie Blue G Dye-binding.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 805, doi. 10.1111/j.1365-2621.1990.tb05236.x
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Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 731, doi. 10.1111/j.1365-2621.1990.tb05217.x
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Differential Scanning Calorimetry of Mung Bean Starch.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 771, doi. 10.1111/j.1365-2621.1990.tb05226.x
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Replacement of Carbon-refined Corn Syrups with Ion-exchanged Corn Syrups in Ice Cream Formulations.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 827, doi. 10.1111/j.1365-2621.1990.tb05240.x
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Selective Inhibition of Lectin Induced Rabbit Erythrocyte Agglutination by Hydrolysates of Skeletal Beef Protein.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 867, doi. 10.1111/j.1365-2621.1990.tb05253.x
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Fate of Singrin in Methanol/Ammonia/Water-Hexane Extraction of B. juncea Mustard Seed.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 793, doi. 10.1111/j.1365-2621.1990.tb05233.x
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Rotational Diffusivity of Solutes in Concentrated Casemates: Influence of Glycosylation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 724, doi. 10.1111/j.1365-2621.1990.tb05215.x
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Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing-finishing Swine.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 621, doi. 10.1111/j.1365-2621.1990.tb05191.x
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Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 735, doi. 10.1111/j.1365-2621.1990.tb05218.x
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Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 661, doi. 10.1111/j.1365-2621.1990.tb05201.x
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Antibiotic Residues and Drug Resistant Bacteria in Beef, and Chicken Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 632, doi. 10.1111/j.1365-2621.1990.tb05194.x
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Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 746, doi. 10.1111/j.1365-2621.1990.tb05220.x
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Moisture Sorption Characteristics of Ground Sunflower Nutmeat and its Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 786, doi. 10.1111/j.1365-2621.1990.tb05231.x
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Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 683, doi. 10.1111/j.1365-2621.1990.tb05206.x
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Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 728, doi. 10.1111/j.1365-2621.1990.tb05216.x
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Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 739, doi. 10.1111/j.1365-2621.1990.tb05219.x
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Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 665, doi. 10.1111/j.1365-2621.1990.tb05202.x
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Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 618, doi. 10.1111/j.1365-2621.1990.tb05190.x
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Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 658, doi. 10.1111/j.1365-2621.1990.tb05200.x
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Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 629, doi. 10.1111/j.1365-2621.1990.tb05193.x
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Generating Kinetic Data for Use in Design and Evaluation of High Temperature Food Processing Systems.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 851, doi. 10.1111/j.1365-2621.1990.tb05246.x
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Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF-31.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 833, doi. 10.1111/j.1365-2621.1990.tb05242.x
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Polymers Decrease Cleaning Time of an Ultrafiltration Membrane Fouled with Pectin.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 873, doi. 10.1111/j.1365-2621.1990.tb05256.x
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Acceptability and Nutrient Content of Milk Substitutes from Four Cultivars of Cowpeas (Vigna unguiculata).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 701, doi. 10.1111/j.1365-2621.1990.tb05210.x
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Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 781, doi. 10.1111/j.1365-2621.1990.tb05229.x
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A Multi-parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 837, doi. 10.1111/j.1365-2621.1990.tb05243.x
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Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 763, doi. 10.1111/j.1365-2621.1990.tb05224.x
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Improved Diazotization-coupling Technique for Analysis of Methyl Anthranilate in Grape Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 877, doi. 10.1111/j.1365-2621.1990.tb05258.x
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The Leidenfrost Phenomenon: Experimental Investigation of the Vaporization of Nitrogen Droplets on a Food Surface.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 808, doi. 10.1111/j.1365-2621.1990.tb05237.x
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Effects of Pre-decortication Drying Treatment on the Microstructure of Cowpea Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 774, doi. 10.1111/j.1365-2621.1990.tb05227.x
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Effects of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 859, doi. 10.1111/j.1365-2621.1990.tb05249.x
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Proteolysis of α<sub>s1</sub>-Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Reaction Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 796, doi. 10.1111/j.1365-2621.1990.tb05234.x
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Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 613, doi. 10.1111/j.1365-2621.1990.tb05189.x
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Role of Muscle Fibers in Contributing Firmness of Cooked Fish.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 693, doi. 10.1111/j.1365-2621.1990.tb05208.x
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Extraction of Mutagens from Chlorinated Poultry Chiller Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 635, doi. 10.1111/j.1365-2621.1990.tb05195.x
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Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 697, doi. 10.1111/j.1365-2621.1990.tb05209.x
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Browning and Amino Acid Loss in Model Total Parenteral Nutrition Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 821, doi. 10.1111/j.1365-2621.1990.tb05239.x
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Analysis of Volatiles Related to Warmed over Flavor of Cooked Chevon.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 861, doi. 10.1111/j.1365-2621.1990.tb05250.x
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Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 883, doi. 10.1111/j.1365-2621.1990.tb05261.x
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Fundamental Aspects of Viscosity Monitoring by the Hot Wire Technique.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 854, doi. 10.1111/j.1365-2621.1990.tb05247.x
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Lipophilization of β-lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 711, doi. 10.1111/j.1365-2621.1990.tb05213.x
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Some Mineral Concentration Modifications during Pea Canning.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 751, doi. 10.1111/j.1365-2621.1990.tb05221.x
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Shelf-Life Enhancement of Lamb Meat under Refrigeration by Gamma Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 865, doi. 10.1111/j.1365-2621.1990.tb05252.x
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Degradation Products of 2-tert-Butylhydroquinone at Frying Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 847, doi. 10.1111/j.1365-2621.1990.tb05245.x
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Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 670, doi. 10.1111/j.1365-2621.1990.tb05203.x
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Effect of Post-Cooking Storage Conditions on Shear-Force Values of Beef Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 858, doi. 10.1111/j.1365-2621.1990.tb05248.x
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Effect of Heat-Treatment of Wheat Flour on Pancake Springiness.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 784, doi. 10.1111/j.1365-2621.1990.tb05230.x
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Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 601, doi. 10.1111/j.1365-2621.1990.tb05187.x
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Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 755, doi. 10.1111/j.1365-2621.1990.tb05222.x
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