Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 4
Results: 53
Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 742, doi. 10.1111/j.1365-2621.1994.tb08117.x
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Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 916, doi. 10.1111/j.1365-2621.1994.tb08157.x
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Grease resistance of corn zein coated paper.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 912, doi. 10.1111/j.1365-2621.1994.tb08156.x
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Properties of edible films from total milk protein.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 909, doi. 10.1111/j.1365-2621.1994.tb08155.x
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Caffeic acid activity against Clostridium botulinum spores.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 905, doi. 10.1111/j.1365-2621.1994.tb08154.x
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Microwave bumping: Quantifying explosions in foods during microwave heating.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 899, doi. 10.1111/j.1365-2621.1994.tb08153.x
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Screw configuration effects on corn starch expansion during extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 895, doi. 10.1111/j.1365-2621.1994.tb08152.x
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Barrel-valve assembly affects twin-screw extrusion cooking of corn meal.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 890, doi. 10.1111/j.1365-2621.1994.tb08151.x
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Two lipoxygenases from germinated barley--heat and kilning stability.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 885, doi. 10.1111/j.1365-2621.1994.tb08150.x
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Free D- and L-amino acid evolution during sourdough fermentation and baking.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 881, doi. 10.1111/j.1365-2621.1994.tb08149.x
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Food protein nutrient improvement by protease at reduced water activity.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 876, doi. 10.1111/j.1365-2621.1994.tb08148.x
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Gelation enhancement of soy protein isolate using the Maillard reaction and high temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 872, doi. 10.1111/j.1365-2621.1994.tb08147.x
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Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 866, doi. 10.1111/j.1365-2621.1994.tb08146.x
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Pigments of Monascus.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 862, doi. 10.1111/j.1365-2621.1994.tb08145.x
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Kiwifruit juice clarification using a fungal proteolytic enzyme.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 858, doi. 10.1111/j.1365-2621.1994.tb08144.x
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Nondestructive methods for identifying injury to vapor heat-treated papaya.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 855, doi. 10.1111/j.1365-2621.1994.tb08143.x
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Shelf life evaluation of cling peaches in retort pouches.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 849, doi. 10.1111/j.1365-2621.1994.tb08142.x
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Optimizing the enzymatic maceration of foliole puree from hard pieces of hearts of palm (Euterpe...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 844, doi. 10.1111/j.1365-2621.1994.tb08141.x
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Gamma-irradiated dry bean (Phaseolus vulgaris) starch: Physicochemical properties.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 839, doi. 10.1111/j.1365-2621.1994.tb08140.x
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Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 833, doi. 10.1111/j.1365-2621.1994.tb08139.x
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Optimizing thermal process for canned white beans in water cascading retorts.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 828, doi. 10.1111/j.1365-2621.1994.tb08138.x
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Tyrosinase, laccase, and peroxidase in mushrooms (Agaricus, Crimini, Oyster, and Shiitake).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 824
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Blanching, freezing and frozen storage influence texture of white asparagus.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 821, doi. 10.1111/j.1365-2621.1994.tb08136.x
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Unhydrogenated palm oil as a stabilizer for peanut butter.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 816, doi. 10.1111/j.1365-2621.1994.tb08135.x
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Flavor interactions with fat replacers: Effect of oil level.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 813, doi. 10.1111/j.1365-2621.1994.tb08134.x
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Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 808, doi. 10.1111/j.1365-2621.1994.tb08133.x
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Initial interfacial tension and oil uptake by deep-fat fried foods.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 804, doi. 10.1111/j.1365-2621.1994.tb08132.x
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Solids extraction of cod frame and effects on ultrafiltration of the aqueous extract.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 799, doi. 10.1111/j.1365-2621.1994.tb08131.x
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Refreezing rate after glazing affects cod and rainbow trout muscle tissue.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 797, doi. 10.1111/j.1365-2621.1994.tb08130.x
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Microstructural and rheological properties of cooked squid mantle.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 792, doi. 10.1111/j.1365-2621.1994.tb08129.x
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Potassium bromate effects on gel-forming ability of Pacific whiting surimi.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 786, doi. 10.1111/j.1365-2621.1994.tb08128.x
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Thermostable proteinase in salted anchovy muscle.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 781, doi. 10.1111/j.1365-2621.1994.tb08127.x
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Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 777, doi. 10.1111/j.1365-2621.1994.tb08126.x
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Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 773, doi. 10.1111/j.1365-2621.1994.tb08125.x
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Simple and rapid method for measuring turbidity in gels and sols from milk whey protein.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 769, doi. 10.1111/j.1365-2621.1994.tb08124.x
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Cholesterol and other lipid extraction from egg yolk using organic solvents: Effects on...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 766, doi. 10.1111/j.1365-2621.1994.tb08123.x
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Egg yolk antibody (IgY) stability in aqueous solution with high sugar concentrations.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 763, doi. 10.1111/j.1365-2621.1994.tb08122.x
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Listeria monocytogenes survival model validated in simulated uncooked-fermented meat products for...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 760, doi. 10.1111/j.1365-2621.1994.tb08121.x
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Stability of membrane-sterilized bovine immunoglobulins aseptically added to UHT milk.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 757, doi. 10.1111/j.1365-2621.1994.tb08120.x
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Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 751, doi. 10.1111/j.1365-2621.1994.tb08119.x
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Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscle.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 747, doi. 10.1111/j.1365-2621.1994.tb08118.x
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Bacteriological safety of swine carcasses treated with reconditioned water.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 738, doi. 10.1111/j.1365-2621.1994.tb08116.x
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Myofibrillar protein gelation: Viscoelastic changes related to heating procedures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 734, doi. 10.1111/j.1365-2621.1994.tb08115.x
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Textural properties of chicken frankfurters with added collagen fibers.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 729, doi. 10.1111/j.1365-2621.1994.tb08114.x
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Vegetable oils replace pork backfat for low-fat frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 725, doi. 10.1111/j.1365-2621.1994.tb08113.x
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Heat-induced gelation of chicken gizzard myosin.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 720, doi. 10.1111/j.1365-2621.1994.tb08112.x
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Restructured reindeer steak quality as affected by antioxidants and frozen storage.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 716, doi. 10.1111/j.1365-2621.1994.tb08111.x
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Differential scanning calorimetry of beef/kappa-carrageenan mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 711, doi. 10.1111/j.1365-2621.1994.tb08110.x
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Hot processed raw materials and fat level affect physical and sensory characteristics of ground...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 707, doi. 10.1111/j.1365-2621.1994.tb08109.x
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Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 702, doi. 10.1111/j.1365-2621.1994.tb08108.x
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