Works matching IS 00221147 AND DT 1991 AND VI 56 AND IP 3
Results: 73
Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 823, doi. 10.1111/j.1365-2621.1991.tb05391.x
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Determination of Sorbic Acid in Raw Beef: An Improved Procedure.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 863, doi. 10.1111/j.1365-2621.1991.tb05402.x
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Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 760, doi. 10.1111/j.1365-2621.1991.tb05376.x
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Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 816, doi. 10.1111/j.1365-2621.1991.tb05389.x
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Changes in Gelling Behavior of Whey Protein Isolate and β-Lactoglobulin During Storage: Possible Mechanism(s).
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 782, doi. 10.1111/j.1365-2621.1991.tb05381.x
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Thermal Sterilization of Conduction-Heated Foods in Plastic Cylindrical Cans Using Convective Boundary Condition.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 827, doi. 10.1111/j.1365-2621.1991.tb05392.x
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Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 867, doi. 10.1111/j.1365-2621.1991.tb05404.x
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Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 838, doi. 10.1111/j.1365-2621.1991.tb05395.x
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Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 764, doi. 10.1111/j.1365-2621.1991.tb05377.x
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Production of Citric Acid from Beet Molasses by Immobilized Cells of Aspergillus niger.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 878, doi. 10.1111/j.1365-2621.1991.tb05409.x
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Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 621, doi. 10.1111/j.1365-2621.1991.tb05343.x
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Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 632, doi. 10.1111/j.1365-2621.1991.tb05345.x
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Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 643, doi. 10.1111/j.1365-2621.1991.tb05347.x
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Vacuum Infusion of Citrus Pectinmethylesterase and Calcium Effects on Firmness of Peaches.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 739, doi. 10.1111/j.1365-2621.1991.tb05371.x
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Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 665, doi. 10.1111/j.1365-2621.1991.tb05352.x
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Objective and Subjective Assessment of Australian Sausages.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 636, doi. 10.1111/j.1365-2621.1991.tb05346.x
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Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 607, doi. 10.1111/j.1365-2621.1991.tb05340.x
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Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 811, doi. 10.1111/j.1365-2621.1991.tb05388.x
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Packaging and Storage Effects on Microbiological Quality of Dried Herbs.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 873, doi. 10.1111/j.1365-2621.1991.tb05407.x
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pH Effect on Calcium Inhibition of Softening of Cucumber Mesocarp Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 730, doi. 10.1111/j.1365-2621.1991.tb05368.x
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Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 701, doi. 10.1111/j.1365-2621.1991.tb05360.x
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Role of Light Chains In Heat-Induced Gelation of Skeletal Muscle Myosin.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 855, doi. 10.1111/j.1365-2621.1991.tb05398.x
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Coalescence Index of Protein-Stabilized Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 792, doi. 10.1111/j.1365-2621.1991.tb05383.x
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Quality Evaluation of Fish Meat by <sup>31</sup> Phosphorus-Nuclear Magnetic Resonance.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 660, doi. 10.1111/j.1365-2621.1991.tb05351.x
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Growth Rate Dispersion Effects on Lactose Crystal Size Distributions from a Continuous Cooling Crystallizer.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 848, doi. 10.1111/j.1365-2621.1991.tb05397.x
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Changes in Size and Composition of Protein Aggregates on Heating Reconstituted Concentrated Skim Milk at 120<sup>o</sup>C.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 671, doi. 10.1111/j.1365-2621.1991.tb05353.x
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Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 859, doi. 10.1111/j.1365-2621.1991.tb05400.x
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Quantification of 5α-Cholestane-3β,5,6β-triol and Other Cholesterol Oxidation Products in Fast Food French Fried Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 716, doi. 10.1111/j.1365-2621.1991.tb05364.x
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Comparison of Four Models for the Compressibility of Breads and Plastic Foams.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 756, doi. 10.1111/j.1365-2621.1991.tb05375.x
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Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 682, doi. 10.1111/j.1365-2621.1991.tb05355.x
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Effects of Constituent Concentration on Rheological Properties of Corn Oil-In-Water Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 796, doi. 10.1111/j.1365-2621.1991.tb05384.x
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Plasma Cholesterol Oxidation Products (Oxysterols) in Human Subjects Fed a Meal Rich in Oxysterols.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 843, doi. 10.1111/j.1365-2621.1991.tb05396.x
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Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 789, doi. 10.1111/j.1365-2621.1991.tb05382.x
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- Article
Influence of Polyphosphate Soak and Cooking Procedures on Yield and Quality of Dungeness Crab Meat.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 657, doi. 10.1111/j.1365-2621.1991.tb05350.x
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Interacting Effects of pH and NaCl on Heat Resistance of Bacterial Spores.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 821, doi. 10.1111/j.1365-2621.1991.tb05390.x
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- Article
Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 861, doi. 10.1111/j.1365-2621.1991.tb05401.x
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Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by 'Arai' Treatment.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 653, doi. 10.1111/j.1365-2621.1991.tb05349.x
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Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 751, doi. 10.1111/j.1365-2621.1991.tb05374.x
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Thermal Gelation Mechanism of Legumin from Broad Beans.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 722, doi. 10.1111/j.1365-2621.1991.tb05366.x
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Reduction of Heat Resistance of Neosartorya fisheri Ascospores by Sulfur Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 876, doi. 10.1111/j.1365-2621.1991.tb05408.x
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Nutritional Evaluation with an Animal Model of Cottage Cheese Fortified with Calcium and Guar Gum.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 692, doi. 10.1111/j.1365-2621.1991.tb05358.x
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α-, γ- and δ-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 807, doi. 10.1111/j.1365-2621.1991.tb05387.x
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Thermal Conductivity of Gelatinized Starches.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 773, doi. 10.1111/j.1365-2621.1991.tb05379.x
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Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 601, doi. 10.1111/j.1365-2621.1991.tb05338.x
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Process Parameter Effects on Particle Residence Time in a Vertical Scraped Surface Heat Exchanger.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 869, doi. 10.1111/j.1365-2621.1991.tb05405.x
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Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 726, doi. 10.1111/j.1365-2621.1991.tb05367.x
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Chemical Detoxification of Aflatoxin-containing Copra.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 733, doi. 10.1111/j.1365-2621.1991.tb05369.x
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α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 777, doi. 10.1111/j.1365-2621.1991.tb05380.x
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- Article
Measurement of Lipoxygenase Activity in Homogenized Green Bean Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 719, doi. 10.1111/j.1365-2621.1991.tb05365.x
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Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 685, doi. 10.1111/j.1365-2621.1991.tb05356.x
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- Article