Works matching IS 00221147 AND DT 1990 AND VI 55 AND IP 6
Results: 77
Apple Juice Clarification using Mineral Membranes: Fouling Control by Backwashing and Pulsating Flow.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1620, doi. 10.1111/j.1365-2621.1990.tb03585.x
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Rheological Characterization of Crosslinked Waxy Maize Starch Solutions under Low Acid Aseptic Processing Conditions using Tube Viscometry Techniques.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1660, doi. 10.1111/j.1365-2621.1990.tb03594.x
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Gamma Irradiation Effects on Shelf Life and Gel Forming Properties of Washed Red Hake (Urophycis chuss) Fish Mince.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1745, doi. 10.1111/j.1365-2621.1990.tb03615.x
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Effect of an Edible Collagen Film Overwrap on Exudation and Lipid Oxidation in Beef Round Steak.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1510, doi. 10.1111/j.1365-2621.1990.tb03556.x
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Application of Ellipsometry to Evaluate Surface Cleaning Effectiveness.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1749, doi. 10.1111/j.1365-2621.1990.tb03617.x
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Interaction of β-cyclodextrin with Enantiomers of Limonene and Carvone.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1686, doi. 10.1111/j.1365-2621.1990.tb03601.x
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Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1617, doi. 10.1111/j.1365-2621.1990.tb03584.x
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Influence of Milling Method and Peanut Extract on in vitro Iron Availability from Maize and Sorghum Flour Gruels.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1657, doi. 10.1111/j.1365-2621.1990.tb03593.x
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Polysaccharide Effects on Cross-Flow Microfiltration of Two Red Wines with a Microporous Alumina Membrane.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1598, doi. 10.1111/j.1365-2621.1990.tb03579.x
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Effect of Moisture Content on Density, Heat Capacity and Conductivity of Restructured Pork/Soy Hull Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1491, doi. 10.1111/j.1365-2621.1990.tb03551.x
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Lipase Mediated Synthesis of Low Molecular Weight Flavor Esters.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1679, doi. 10.1111/j.1365-2621.1990.tb03599.x
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Tocopherols in Chicken Breast and Leg Muscles Determined by Reverse Phase Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1536, doi. 10.1111/j.1365-2621.1990.tb03562.x
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Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1518, doi. 10.1111/j.1365-2621.1990.tb03558.x
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Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1594, doi. 10.1111/j.1365-2621.1990.tb03578.x
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Cholesterol Content of Restructured Pork/Soy Hull Mixture.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1488, doi. 10.1111/j.1365-2621.1990.tb03550.x
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- Article
Effect of Irradiation on Total Glycoalkaloids in Kennebec and Russet Burbank Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1740, doi. 10.1111/j.1365-2621.1990.tb03613.x
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A Method to Determine Initial Freezing Point of Foods.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1711, doi. 10.1111/j.1365-2621.1990.tb03606.x
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Confocal Scanning Optical Microscopy of Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1751, doi. 10.1111/j.1365-2621.1990.tb03618.x
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Enzymatic and Color Changes During Post-harvest Storage of Lychee Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1762, doi. 10.1111/j.1365-2621.1990.tb03623.x
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Effect of Manufacturing Conditions on Rheology of Banana Gelified Milk: Optimization of the Technology.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1630, doi. 10.1111/j.1365-2621.1990.tb03587.x
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Kinetic Study on Color Changes in Milk Due to Heat.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1990.tb03625.x
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Lactobacillus plantarum and Enterobacter Cloacae Growth In Cucumber Extracts Containing Various Salts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1634, doi. 10.1111/j.1365-2621.1990.tb03588.x
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Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and Yield.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1531, doi. 10.1111/j.1365-2621.1990.tb03561.x
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Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1990.tb03571.x
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Alginate Texturization of Highly Acid Fruit Pulps and Juices.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1759, doi. 10.1111/j.1365-2621.1990.tb03622.x
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Time-Temperature Equivalence of Discrete Particles during Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1696, doi. 10.1111/j.1365-2621.1990.tb03603.x
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Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1513, doi. 10.1111/j.1365-2621.1990.tb03557.x
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Role of Noncovalent Forces in Micellization Using Legumin from Vicia faba as a Study System.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1638, doi. 10.1111/j.1365-2621.1990.tb03589.x
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Water Mobility in Starch/Sucrose Systems: an Oxygen-17 NMR Study.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1732, doi. 10.1111/j.1365-2621.1990.tb03611.x
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Use of Bicarbonates for Microbial Control and Improved Water-Binding Capacity in Cod Fillets.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1564, doi. 10.1111/j.1365-2621.1990.tb03569.x
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Determination of Connective-Tissue Components in Beef Using Simultaneous Equations Based on Amino-Acid Analyses.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1506, doi. 10.1111/j.1365-2621.1990.tb03555.x
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Myoglobin Analysis for Determination of Beef, Pork, Horse, Sheep, and Kangaroo Meat in Blended Cooked Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1528, doi. 10.1111/j.1365-2621.1990.tb03560.x
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Heat-induced Gelation of Myofibrillar Proteins and Sausages: Effect of Blood Plasma and Globin.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1494, doi. 10.1111/j.1365-2621.1990.tb03552.x
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Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1579, doi. 10.1111/j.1365-2621.1990.tb03573.x
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Electrolytic Reduction of Heme Proteins: Attempt to Prepare Stable Natural Colorant for Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1689, doi. 10.1111/j.1365-2621.1990.tb03602.x
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Velocity Distributions of Food Particle Suspensions In Holding Tube Flow: Distribution Characteristics and Fastest-Particle Velocities.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1703, doi. 10.1111/j.1365-2621.1990.tb03605.x
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Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1743, doi. 10.1111/j.1365-2621.1990.tb03614.x
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Mutagenicity and Identification of the Reaction Products of Aqueous Chlorine or Chlorine Dioxide with L-Tryptophan.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1714, doi. 10.1111/j.1365-2621.1990.tb03607.x
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Effects of Temperature and Oxygen on the Growth of Listeria monocytogenes at pH 4.5.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1754, doi. 10.1111/j.1365-2621.1990.tb03620.x
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Effect of Heat and pH on Toxigenic Clostridium butyricum.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1725, doi. 10.1111/j.1365-2621.1990.tb03609.x
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High Temperature-Short Time Pasta, Processing: Effect of Formulation on Extrudate Properties.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1651, doi. 10.1111/j.1365-2621.1990.tb03592.x
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Initial Fish State and Mixing Time Effects on Textural Characteristics of a Restructured Catfish Product.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1747, doi. 10.1111/j.1365-2621.1990.tb03616.x
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Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1673, doi. 10.1111/j.1365-2621.1990.tb03597.x
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Chemical and Sensory Studies of Antioxidant-Treated Beef.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1501, doi. 10.1111/j.1365-2621.1990.tb03554.x
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Delayed Light Emission as an Indicator of Peach Maturity.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1581, doi. 10.1111/j.1365-2621.1990.tb03574.x
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A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1626, doi. 10.1111/j.1365-2621.1990.tb03586.x
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Free Amino Acids in Cheddar Cheese: Comparison of Quantitation Methods.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1552, doi. 10.1111/j.1365-2621.1990.tb03566.x
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Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1666, doi. 10.1111/j.1365-2621.1990.tb03595.x
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Lactic Fermentation Effects on Preservative Qualities of Dendeng Giling.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1523, doi. 10.1111/j.1365-2621.1990.tb03559.x
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Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1574, doi. 10.1111/j.1365-2621.1990.tb03572.x
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