Works matching IS 00221147 AND DT 1991 AND VI 56 AND IP 2
Results: 75
Phytic Acid as a Food Antioxidant.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 560, doi. 10.1111/j.1365-2621.1991.tb05324.x
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Effect of Sodium Chloride on Pro-oxidant Activity of Copper (II) in Peroxidation of Phospholipid Liposomes.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 571, doi. 10.1111/j.1365-2621.1991.tb05327.x
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Thermal Conductivity of Fresh and Dried Squid Meat by Line Source Thermal Conductivity Probe.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 582, doi. 10.1111/j.1365-2621.1991.tb05330.x
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Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 513, doi. 10.1111/j.1365-2621.1991.tb05316.x
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Heat Stability of Sunflower-Hull Anthocyanin Pigment.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 553, doi. 10.1111/j.1365-2621.1991.tb05322.x
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Retrogradation of Rice Starches Studied by Differential Scanning Calorimetry and Influence of Sugars, NaCl and Lipids.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 564, doi. 10.1111/j.1365-2621.1991.tb05325.x
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Perceived Taste Intensity and Duration of Nutritive and Non-nutritive Sweeteners in Water using Time-intensity (T-I) Evaluations.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 535, doi. 10.1111/j.1365-2621.1991.tb05319.x
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Thermal Conductivity of Potato between 50 and 100°C.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 586, doi. 10.1111/j.1365-2621.1991.tb05332.x
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Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 443, doi. 10.1111/j.1365-2621.1991.tb05299.x
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Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 380, doi. 10.1111/j.1365-2621.1991.tb05285.x
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Enzyme Inactivation Improves Stability of Self-Rising Corn Meals.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 494, doi. 10.1111/j.1365-2621.1991.tb05311.x
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Thermal Resistance of Egg-Associated Epidemic Strains of Salmonella enteritidis.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 391, doi. 10.1111/j.1365-2621.1991.tb05287.x
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Peanut Moisture/Size, Relation to Freeze Damage and Effect of Drying Temperature on Volatiles.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 579, doi. 10.1111/j.1365-2621.1991.tb05329.x
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Purification and Characterization of Proteases from Digestive Tract of Grass Shrimp ( Penaeus monodon).
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 322, doi. 10.1111/j.1365-2621.1991.tb05271.x
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Changes of Selected Physical and Chemical Components in the Development of the Hard-to-Cook Bean Defect.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 436, doi. 10.1111/j.1365-2621.1991.tb05298.x
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Behavior of Nonproteolytic Clostridium botulinum Type B and E Spores in Cooked Turkey and Modeling Lag Phase and Probability of Toxigenesis.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 373, doi. 10.1111/j.1365-2621.1991.tb05284.x
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Lithium Chloride as a Preferred Extractant of Fish Muscle Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 315, doi. 10.1111/j.1365-2621.1991.tb05269.x
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Thermal Denaturation in Fish Muscle Proteins During Gelling: Effect of Spawning Condition.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 281, doi. 10.1111/j.1365-2621.1991.tb05262.x
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Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 469, doi. 10.1111/j.1365-2621.1991.tb05306.x
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Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 348, doi. 10.1111/j.1365-2621.1991.tb05277.x
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Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 359, doi. 10.1111/j.1365-2621.1991.tb05280.x
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Determination of Optimal Level of Lactitol for Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 285, doi. 10.1111/j.1365-2621.1991.tb05263.x
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Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 592, doi. 10.1111/j.1365-2621.1991.tb05335.x
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Thermostability of Soluble and Immobilized Horseradish Peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 574, doi. 10.1111/j.1365-2621.1991.tb05328.x
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Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 431, doi. 10.1111/j.1365-2621.1991.tb05297.x
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Monitoring Chemical and Microbial Changes of Cottage Cheese using a Full-history Time-temperature Indicator.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 402, doi. 10.1111/j.1365-2621.1991.tb05290.x
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Solubility and Viscous Properties of Casein and Caseinates.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 556, doi. 10.1111/j.1365-2621.1991.tb05323.x
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Immobilized Peroxidase: A Potential Bioindicator for Evaluation of Thermal Processes.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 567, doi. 10.1111/j.1365-2621.1991.tb05326.x
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Chemical Changes during Storage of an Alcoholic Orange Juice Beverage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 475, doi. 10.1111/j.1365-2621.1991.tb05307.x
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Comparative Quality Characteristics of Chymosin Extracts Obtained by Ultrasound Treatment.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 406, doi. 10.1111/j.1365-2621.1991.tb05291.x
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Bacterial Spoilage Profiles to Identify Irradiated Fish.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 332, doi. 10.1111/j.1365-2621.1991.tb05273.x
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Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 497, doi. 10.1111/j.1365-2621.1991.tb05312.x
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Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 394, doi. 10.1111/j.1365-2621.1991.tb05288.x
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Microbiological Evaluation of Alaska Shore-based Surimi Production.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 291, doi. 10.1111/j.1365-2621.1991.tb05264.x
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Volatile Compounds in Scrambled Eggs.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 387, doi. 10.1111/j.1365-2621.1991.tb05286.x
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Postmortem Changes in Chilled Round, Bled and Dressed Albacore.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 318, doi. 10.1111/j.1365-2621.1991.tb05270.x
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- Article
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 398, doi. 10.1111/j.1365-2621.1991.tb05289.x
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Microorganisms Isolated from Surimi Processing Operations.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 299, doi. 10.1111/j.1365-2621.1991.tb05266.x
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Sorption of Volatile Compounds in Aqueous Solution by Ethylene-Vinyl Alcohol Copolymer Films.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 500, doi. 10.1111/j.1365-2621.1991.tb05313.x
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Methylcellulose Films to Prevent Lipid Migration in Confectionery Products.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 504, doi. 10.1111/j.1365-2621.1991.tb05314.x
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Iron in Food: Effect of Continued Use of Iron Cookware.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 584, doi. 10.1111/j.1365-2621.1991.tb05331.x
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Effect of Anions on the Deamidation of Soy Protein.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 452, doi. 10.1111/j.1365-2621.1991.tb05301.x
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Galacturonate in Pectic Substances from Fruits and Vegetables: Comparison of Anion Exchange HPLC with Pulsed Amperometric Detection to Standard Colorimetric Procedure.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 423, doi. 10.1111/j.1365-2621.1991.tb05295.x
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Neutral Salt Effects on Stability of Whey Protein Isolate Foams.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 588, doi. 10.1111/j.1365-2621.1991.tb05333.x
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Effect of Gamma Irradiation of Whole Chicken Carcasses on Bacterial Loads and Fatty Acids.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 371, doi. 10.1111/j.1365-2621.1991.tb05283.x
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Thermal Properties of Surimi Analyzed using DSC.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 302, doi. 10.1111/j.1365-2621.1991.tb05267.x
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Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 416, doi. 10.1111/j.1365-2621.1991.tb05293.x
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Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 427, doi. 10.1111/j.1365-2621.1991.tb05296.x
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Applications of Polarography for Assessment of Fish Freshness.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 335, doi. 10.1111/j.1365-2621.1991.tb05274.x
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Effect of Washing on the Texture and Microstructure of Frozen Fish Mince.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 294, doi. 10.1111/j.1365-2621.1991.tb05265.x
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