Works matching IS 00221147 AND DT 1992 AND VI 57 AND IP 1
Results: 59
pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 40, doi. 10.1111/j.1365-2621.1992.tb05419.x
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Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 91, doi. 10.1111/j.1365-2621.1992.tb05432.x
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Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 55, doi. 10.1111/j.1365-2621.1992.tb05423.x
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Bacteriological Profile and Shelflife of White Amur (Ctenopharyngodon idella).
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 66, doi. 10.1111/j.1365-2621.1992.tb05426.x
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Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 77, doi. 10.1111/j.1365-2621.1992.tb05429.x
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Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 19, doi. 10.1111/j.1365-2621.1992.tb05415.x
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Quality Changes of Pond-raised Hybrid Striped Bass during Chillpack and Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 59, doi. 10.1111/j.1365-2621.1992.tb05424.x
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Preparation of Starch Phosphates by Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 203, doi. 10.1111/j.1365-2621.1992.tb05456.x
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Sulfhydryl Groups Changes in Heat-induced Soluble Egg White Aggregates in Relation to Molecular Size.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 254, doi. 10.1111/j.1365-2621.1992.tb05468.x
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Parametric Analysis for Thawing Frozen Spheroidal (Prolate and Oblate) or Finitely Cylindrical Food.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 236, doi. 10.1111/j.1365-2621.1992.tb05463.x
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Pilot Study of Cucumber Fermentation: Diffusing Gases and Bloater Damage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 155, doi. 10.1111/j.1365-2621.1992.tb05445.x
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Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 108, doi. 10.1111/j.1365-2621.1992.tb05435.x
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Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 10, doi. 10.1111/j.1365-2621.1992.tb05413.x
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ATPase and Lactate Dehydrogenase Activities in Frozen Stored Fish Muscle as Indices of Cold Storage Deterioration.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 72, doi. 10.1111/j.1365-2621.1992.tb05428.x
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Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray-dried with Direct Heating.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 43, doi. 10.1111/j.1365-2621.1992.tb05420.x
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Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 25, doi. 10.1111/j.1365-2621.1992.tb05416.x
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Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot-and-Mouth Disease Virus in Bovine Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 36, doi. 10.1111/j.1365-2621.1992.tb05418.x
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Effect of Frozen Storage on the Gel-forming Properties of Hoki (Macruronus novaezelandiae).
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 69, doi. 10.1111/j.1365-2621.1992.tb05427.x
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Evaluation of the Tenderness of Beef Top Sirloin Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 6, doi. 10.1111/j.1365-2621.1992.tb05412.x
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Characterization of Polypropylene and Polyester Meltblown Materials used for Food Oil Absorption.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 213, doi. 10.1111/j.1365-2621.1992.tb05458.x
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Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 190, doi. 10.1111/j.1365-2621.1992.tb05453.x
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Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 121, doi. 10.1111/j.1365-2621.1992.tb05438.x
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Cyanogenesis in Canned Stone Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 161, doi. 10.1111/j.1365-2621.1992.tb05446.x
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Temperature Influence on Acetyllysine Interaction with Glucose in Model Systems due to Maillard Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 206, doi. 10.1111/j.1365-2621.1992.tb05457.x
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Evaluation of a Water Jet Cutting System for Slicing Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 132, doi. 10.1111/j.1365-2621.1992.tb05440.x
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Color Stability of Strawberry and Blackcurrant Syrups.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 172, doi. 10.1111/j.1365-2621.1992.tb05449.x
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Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 103, doi. 10.1111/j.1365-2621.1992.tb05434.x
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Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 217, doi. 10.1111/j.1365-2621.1992.tb05459.x
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Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 143, doi. 10.1111/j.1365-2621.1992.tb05442.x
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Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 183, doi. 10.1111/j.1365-2621.1992.tb05451.x
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Food Microbiology Papers: Is There a Home in JFS?
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. ii, doi. 10.1111/j.1365-2621.1992.tb05410.x
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Calcium Additives and Sprouted Wheat Effects on Phytate Hydrolysis in Whole Wheat Bread.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 118, doi. 10.1111/j.1365-2621.1992.tb05437.x
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Influence of Shear Treatments on Consistency and Gelling Properties of Whey Protein Isolate Suspensions.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 82, doi. 10.1111/j.1365-2621.1992.tb05430.x
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Microporous Ultrafiltration of Skim Milk.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 46, doi. 10.1111/j.1365-2621.1992.tb05421.x
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Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 86, doi. 10.1111/j.1365-2621.1992.tb05431.x
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Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 1, doi. 10.1111/j.1365-2621.1992.tb05411.x
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Isolation of α-Terpineol Dehydratase from Pseudomonas gladioli.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 241, doi. 10.1111/j.1365-2621.1992.tb05464.x
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Recovery of Grapefruit Oil Constituents from Processing Waste Water using Styrene-divinylbenzene Resins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 186, doi. 10.1111/j.1365-2621.1992.tb05452.x
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Sorption Isotherms and Light Stabilities of Aluminum Laked Riboflavin 5′-Phosphate.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 245, doi. 10.1111/j.1365-2621.1992.tb05465.x
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Characterization of the Jagged Stress-strain Relationships of Puffed Extrudates using the Fast Fourier Transform and Fractal Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 227, doi. 10.1111/j.1365-2621.1992.tb05461.x
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Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 249, doi. 10.1111/j.1365-2621.1992.tb05466.x
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Cell Size Distributions of Puffed Corn Extrudates.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 146, doi. 10.1111/j.1365-2621.1992.tb05443.x
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Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 252, doi. 10.1111/j.1365-2621.1992.tb05467.x
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Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato Starch.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 128, doi. 10.1111/j.1365-2621.1992.tb05439.x
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Vitamin A, Electrical Stimulation, and Chilling Rate Effects on Lysosomal Enzyme Activity in Aging Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 30, doi. 10.1111/j.1365-2621.1992.tb05417.x
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Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 63, doi. 10.1111/j.1365-2621.1992.tb05425.x
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Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 16, doi. 10.1111/j.1365-2621.1992.tb05414.x
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Hydrocolloid/Milk Gel Formation and Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 96, doi. 10.1111/j.1365-2621.1992.tb05433.x
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k-Casein Heterogeneity and Mild Heating Effects on Susceptibility to Chymosin Action.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 49, doi. 10.1111/j.1365-2621.1992.tb05422.x
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Rheological Characterization of Low-calorie Milk-based Salad Dressings.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 200, doi. 10.1111/j.1365-2621.1992.tb05455.x
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