Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 2
Results: 50
Parameters affecting destruction of Salmonella spp. by microwave heating.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 447, doi. 10.1111/j.1365-2621.1994.tb06987.x
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Linear model for predicting transient temperature during sterilization of a food product.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 441, doi. 10.1111/j.1365-2621.1994.tb06986.x
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Changes in starch and protein on extrusion of corn starch and sunflower protein blends.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 436, doi. 10.1111/j.1365-2621.1994.tb06985.x
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Corn meal-sunflower meal extrudates and their physicochemical properties.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 432, doi. 10.1111/j.1365-2621.1994.tb06984.x
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Emulsifying and bactericidal properties of a protamine-galactomannan conjugate prepared by dry...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 428, doi. 10.1111/j.1365-2621.1994.tb06983.x
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Gel matrix influence on hydrolysis of triglycerides by immobilized lipases.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 424, doi. 10.1111/j.1365-2621.1994.tb06982.x
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Partitioning and absolute flavor threshold interactions of aliphatic food packaging solvent...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 420, doi. 10.1111/j.1365-2621.1994.tb06981.x
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Plasticized whey protein edible films: Water vapor permeability properties.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 416, doi. 10.1111/j.1365-2621.1994.tb06980.x
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Bread quality of wheat flour by near-infrared spectrophotometry: Feasibility of modeling.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 410, doi. 10.1111/j.1365-2621.1994.tb06979.x
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Vinification effects on changes in volatile compounds of wine.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 406
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Oxidation of d-limonene in presence of low density polyethylene.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 402, doi. 10.1111/j.1365-2621.1994.tb06977.x
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Physical/chemical nature of pectin associated with commercial orange juice cloud.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 399, doi. 10.1111/j.1365-2621.1994.tb06976.x
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Improvements in canned lowbush blueberry quality.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 394, doi. 10.1111/j.1365-2621.1994.tb06975.x
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Pectin changes in ripening cherry fruit.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 389, doi. 10.1111/j.1365-2621.1994.tb06974.x
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Sugar composition and invertase activity in prickly pear fruit.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 387, doi. 10.1111/j.1365-2621.1994.tb06973.x
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Roasted peanuts and peanut butter quality are affected by supercritical fluid extraction.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 382, doi. 10.1111/j.1365-2621.1994.tb06972.x
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Process variables, gelatinized starch and moisture effects on physical properties of mungbean...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 378, doi. 10.1111/j.1365-2621.1994.tb06971.x
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Sweetpotato alpha- and beta-amylases: Characterization and kinetic studies with endogenous...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 373, doi. 10.1111/j.1365-2621.1994.tb06970.x
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Bioavailability of vitamin A in a synthetic rice premix.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 371, doi. 10.1111/j.1365-2621.1994.tb06969.x
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Heat-induced gels of rice globulin: Comparison of gel properties with soybean and sesame globulins.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 366, doi. 10.1111/j.1365-2621.1994.tb06968.x
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Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 362, doi. 10.1111/j.1365-2621.1994.tb06967.x
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Quality maintenance of `ready-to-eat' shredded carrots by gamma irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 359, doi. 10.1111/j.1365-2621.1994.tb06966.x
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Steam treatment of minimally processed carrot sticks to control surface discoloration.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 356, doi. 10.1111/j.1365-2621.1994.tb06965.x
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S-methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 350, doi. 10.1111/j.1365-2621.1994.tb06964.x
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Peanut extract and emulsifier concentrations affect sensory and physical properties of liquid...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 344, doi. 10.1111/j.1365-2621.1994.tb06963.x
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Sensory, physical, and microbiological properties of liquid whitener from peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 338, doi. 10.1111/j.1365-2621.1994.tb06962.x
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Relationship between blocked lysine and carbohydrate composition of infant formulas.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 335, doi. 10.1111/j.1365-2621.1994.tb06961.x
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Cheddar cheese aging: Changes in sensory attributes and consumer acceptance.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 328, doi. 10.1111/j.1365-2621.1994.tb06960.x
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Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 326, doi. 10.1111/j.1365-2621.1994.tb06959.x
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Phase behavior and mechanical properties of tripalmitin/butterfat mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 321, doi. 10.1111/j.1365-2621.1994.tb06958.x
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Physical properties of encapsulated spray-dried milkfat.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 316, doi. 10.1111/j.1365-2621.1994.tb06957.x
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Protein content in milk by near-infrared spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 313, doi. 10.1111/j.1365-2621.1994.tb06956.x
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Functions of added calcium in acid milk coagulation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 310, doi. 10.1111/j.1365-2621.1994.tb06955.x
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Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 306, doi. 10.1111/j.1365-2621.1994.tb06954.x
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Pre-freezing hams affects lipolysis during dry-cutting.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 303, doi. 10.1111/j.1365-2621.1994.tb06953.x
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Microbiological properties of pork cheek meat as affected by acetic acid and temperature.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 300, doi. 10.1111/j.1365-2621.1994.tb06952.x
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Chuck longissimus and infraspinatus muscle characteristics as affected by rigor state, blade...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 295, doi. 10.1111/j.1365-2621.1994.tb06951.x
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Meat quality kinetics during beef carcass chilling.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 291, doi. 10.1111/j.1365-2621.1994.tb06950.x
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Dietary alpha-tocopheryl acetate contributes to lipid stability in cooked beef.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 288, doi. 10.1111/j.1365-2621.1994.tb06949.x
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Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 282, doi. 10.1111/j.1365-2621.1994.tb06948.x
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Assay systems and characterization of Pacific whiting (Merluccius productus) protease.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 277, doi. 10.1111/j.1365-2621.1994.tb06947.x
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Surimi production from partially processed and frozen Pacific whiting (Merluccius productus).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 272, doi. 10.1111/j.1365-2621.1994.tb06946.x
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Stability of mackerel surimi prepared under lipid-stabilizing processing conditions.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 269, doi. 10.1111/j.1365-2621.1994.tb06945.x
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Thermostable water dispersions of myofibrillar proteins from Atlantic mackerel (Scomber scombrus).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 265, doi. 10.1111/j.1365-2621.1994.tb06944.x
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Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 260, doi. 10.1111/j.1365-2621.1994.tb06943.x
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Tocopherol deposition in the muscle of Atlantic salmon (Salmo salar).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 256
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Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 251, doi. 10.1111/j.1365-2621.1994.tb06941.x
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Gel strength increased in low-grade heat-set surimi with blended phosphate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 246, doi. 10.1111/j.1365-2621.1994.tb06940.x
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Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 242, doi. 10.1111/j.1365-2621.1994.tb06939.x
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Thermal processing affects properties of commercial shrimp and scallops.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 237, doi. 10.1111/j.1365-2621.1994.tb06938.x
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