Works matching IS 00221147 AND DT 1991 AND VI 56 AND IP 4
Results: 66
Lactate Dehydrogenase Activity in Bovine Muscle as a Means of Determining Heating Endpoint.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 895, doi. 10.1111/j.1365-2621.1991.tb14600.x
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Estimating Cooling Process Lethality for Different Cooling j Values.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1063, doi. 10.1111/j.1365-2621.1991.tb14642.x
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N-Nitrosothiazolidine and its 4-Carboxylic Acid in Frankfurters Containing Alaska Pollock.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1108, doi. 10.1111/j.1365-2621.1991.tb14655.x
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Crystal Control In Processed Liquid Honey.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1034, doi. 10.1111/j.1365-2621.1991.tb14635.x
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Effects of pH and Calcium on Thermal Behavior of Isolated Whey Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1119, doi. 10.1111/j.1365-2621.1991.tb14660.x
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Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 899, doi. 10.1111/j.1365-2621.1991.tb14601.x
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Reverse Osmosis Concentration of Aqueous-Phase Citrus Juice Essence.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1027, doi. 10.1111/j.1365-2621.1991.tb14633.x
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Inhibition of Phosphatidylcholine Liposome Oxidation by Porcine Plasma.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1038, doi. 10.1111/j.1365-2621.1991.tb14636.x
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Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 920, doi. 10.1111/j.1365-2621.1991.tb14606.x
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Heating Characteristics of Milk Constituents in a Microwave Pasteurization System.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 931, doi. 10.1111/j.1365-2621.1991.tb14608.x
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2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 913, doi. 10.1111/j.1365-2621.1991.tb14604.x
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Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1121, doi. 10.1111/j.1365-2621.1991.tb14661.x
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Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 935, doi. 10.1111/j.1365-2621.1991.tb14609.x
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Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 906, doi. 10.1111/j.1365-2621.1991.tb14603.x
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Aroma Sorption Evaluation of Aseptic Packaging.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1051, doi. 10.1111/j.1365-2621.1991.tb14639.x
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Sugar Content Measurement in Fruit Tissue Using Water Peak Suppression in High Resolution <sup>1</sup>H Magnetic Resonance.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1991.tb14648.x
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Inhibition of Warmed-over Flavor Development by Polyvalent Cations.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1055, doi. 10.1111/j.1365-2621.1991.tb14640.x
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Alginate and Carrageenan Immobilization Effects on Schizosaccharomyces Pombe Activity and Stability.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1095, doi. 10.1111/j.1365-2621.1991.tb14649.x
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Osmotic Concentration of Green Beans Prior to Freezing.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1008, doi. 10.1111/j.1365-2621.1991.tb14628.x
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Maltotetraose Production Using Pseudomonas stutzeri Exo-α-Amylase in a Membrane Recycle Bioreactor.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1019, doi. 10.1111/j.1365-2621.1991.tb14631.x
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Chlorophyll Stability During Continuous Aseptic Processing and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1059, doi. 10.1111/j.1365-2621.1991.tb14641.x
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Measuring Netted Muskmelon Maturity by Delayed Light Emission.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 981, doi. 10.1111/j.1365-2621.1991.tb14621.x
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Native and Succinylated Sunflower Proteins Use in Bread Baking.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 992, doi. 10.1111/j.1365-2621.1991.tb14624.x
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Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 985, doi. 10.1111/j.1365-2621.1991.tb14622.x
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Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1102, doi. 10.1111/j.1365-2621.1991.tb14652.x
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Starter Culture and Time/Temperature of Storage Influences on Quality of Fermented Mutton Sausage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 916, doi. 10.1111/j.1365-2621.1991.tb14605.x
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Ripeness and Tissue Depth Effects on Heat Inactivation of Papaya Ethylene-Forming Enzyme.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 996, doi. 10.1111/j.1365-2621.1991.tb14625.x
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Extraction and Quantitation of Tocopherol in Raw and Cooked Channel Catfish.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1113, doi. 10.1111/j.1365-2621.1991.tb14657.x
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Enzymatic Production of a Low-Phenylalanine Product from Skim Milk Powder and Casemate.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 938, doi. 10.1111/j.1365-2621.1991.tb14610.x
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Sugar and Nonvolatile Acid Composition of Persimmons During Maturation.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 989, doi. 10.1111/j.1365-2621.1991.tb14623.x
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Equilibrium Isotherm Equations to Represent Moisture Sorption on Starch.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1106, doi. 10.1111/j.1365-2621.1991.tb14654.x
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Freezing Time Modeling for Small Finite Cylindrical Shaped Foodstuff.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1072, doi. 10.1111/j.1365-2621.1991.tb14644.x
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Particle Size Effects on the Diffuse Reflectance of a Sucrose-Caramel Admixture.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1117, doi. 10.1111/j.1365-2621.1991.tb14659.x
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Photo-sensor Methodology for Determining Residence Time Distributions of Particles in Continuous Flow Thermal Processing Systems.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1076, doi. 10.1111/j.1365-2621.1991.tb14645.x
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Microencapsulated Iron for Food Fortification.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1991.tb14638.x
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Instrument for Nondestructive Texture Measurement of Raw Atlantic Cod (Gadus Morhua) Fillets.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 962, doi. 10.1111/j.1365-2621.1991.tb14616.x
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Acid Requirement for pH Modification of Processed Foods.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 973, doi. 10.1111/j.1365-2621.1991.tb14619.x
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Growth Temperature and Action of Lysozyme on Listeria monocytogenes.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1101, doi. 10.1111/j.1365-2621.1991.tb14651.x
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Precooking Method Affects Warmed-over Flavor of Broiler Breast Patties.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 881, doi. 10.1111/j.1365-2621.1991.tb14597.x
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Effects of Ultrasound Treatment on the Properties of Chymosin.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 926, doi. 10.1111/j.1365-2621.1991.tb14607.x
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Nitrate Analysis in Meats; Comparison of Two Methods.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1123, doi. 10.1111/j.1365-2621.1991.tb14662.x
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Texture of Raw and Canned Jicama (Pachyrrhizus tuberosus) and Chinese Water Chestnut (Eleocharis dulcis).
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 977, doi. 10.1111/j.1365-2621.1991.tb14620.x
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High Temperature Extrusion Effects on Protein Solubility and Distribution in Navy and Pinto Beans.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1013, doi. 10.1111/j.1365-2621.1991.tb14629.x
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Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 999, doi. 10.1111/j.1365-2621.1991.tb14626.x
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Twin-Screw Extrusion Texturization of Acid and Alkali Denatured Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1002, doi. 10.1111/j.1365-2621.1991.tb14627.x
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Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1042, doi. 10.1111/j.1365-2621.1991.tb14637.x
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Evaluation of SDS-PAGE Method for Estimating Protein Digestibility.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1082, doi. 10.1111/j.1365-2621.1991.tb14647.x
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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 948, doi. 10.1111/j.1365-2621.1991.tb14612.x
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Turbidity of Beverages with Citrus Oil Clouding Agent.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1024, doi. 10.1111/j.1365-2621.1991.tb14632.x
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Gel-Forming Characteristics and Rheological Properties of Kefiran.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 1017, doi. 10.1111/j.1365-2621.1991.tb14630.x
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