Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1309, doi. 10.1111/j.1365-2621.1994.tb14702.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 6
Results: 48
1
2
Modified atmosphere packaging to maintain direct-set cottage cheese quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1305, doi. 10.1111/j.1365-2621.1994.tb14701.x
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- Publication type:
- Article
3
Formation and stability of citric acid-sodium citrate solid solutions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1341, doi. 10.1111/j.1365-2621.1994.tb14711.x
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- Publication type:
- Article
4
Gingerol decreases after processing and storage of ginger.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1338, doi. 10.1111/j.1365-2621.1994.tb14710.x
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- Publication type:
- Article
5
Magnitude estimation of food acceptance.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1322, doi. 10.1111/j.1365-2621.1994.tb14706.x
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- Publication type:
- Article
6
Enzymatic treatments and thermal effects on edible soy protein films.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1332, doi. 10.1111/j.1365-2621.1994.tb14709.x
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- Publication type:
- Article
7
Food packaging polymer films as aroma vapor barriers at different relative humidities.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1328, doi. 10.1111/j.1365-2621.1994.tb14708.x
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- Publication type:
- Article
8
Structure and cohesive energy density of fats and their sorption by polymer films.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1325, doi. 10.1111/j.1365-2621.1994.tb14707.x
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- Publication type:
- Article
9
Perception of taste and viscosity of oil-in-water and water-in-oil emulsions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1318, doi. 10.1111/j.1365-2621.1994.tb14705.x
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- Publication type:
- Article
10
Residence time distribution of multiple particles in non-Newtonian holding tube flow: Statistical..
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1314, doi. 10.1111/j.1365-2621.1994.tb14704.x
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- Publication type:
- Article
11
Aflatoxin M1 in Parmesan cheese: HPLC determination.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1994.tb14703.x
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- Publication type:
- Article
12
Capillary zone electrophoresis of fish muscle sarcoplasmic proteins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1267, doi. 10.1111/j.1365-2621.1994.tb14692.x
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- Publication type:
- Article
13
Draw pH and storage affect rheological properties of mozzarella cheese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1302, doi. 10.1111/j.1365-2621.1994.tb14700.x
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- Publication type:
- Article
14
Water concentration/activity and loss of vitamins B1 and E in pork due to gamma radiation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1291, doi. 10.1111/j.1365-2621.1994.tb14698.x
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- Publication type:
- Article
15
Spray-dried soymilk used in reduced fat pork sausage patties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1286, doi. 10.1111/j.1365-2621.1994.tb14697.x
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- Publication type:
- Article
16
Pink color development in turkey meat as affected by nicotinamide, cooking temperature, chilling...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1283, doi. 10.1111/j.1365-2621.1994.tb14696.x
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- Publication type:
- Article
17
High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1168, doi. 10.1111/j.1365-2621.1994.tb14668.x
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- Publication type:
- Article
18
Static, controlled (CO2) atmosphere packaging of retail ready pork.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1296, doi. 10.1111/j.1365-2621.1994.tb14699.x
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- Publication type:
- Article
19
Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1279, doi. 10.1111/j.1365-2621.1994.tb14695.x
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- Publication type:
- Article
20
Dynamics of crust formation and kinetics of quality changes during frying of meatballs.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1275, doi. 10.1111/j.1365-2621.1994.tb14694.x
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- Publication type:
- Article
21
Energy catabolism in rabbit muscle as affected by brine injection: 31P NMR studies.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1271, doi. 10.1111/j.1365-2621.1994.tb14693.x
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- Publication type:
- Article
22
Physical and sensory properties of sweetpotato puree texturized with cellulose derivatives.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1175, doi. 10.1111/j.1365-2621.1994.tb14670.x
- By:
- Publication type:
- Article
23
In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1262, doi. 10.1111/j.1365-2621.1994.tb14691.x
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- Publication type:
- Article
24
Enhanced inhibition of Listeria monocytogenes by glycerol monolaurate with organic acids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1258, doi. 10.1111/j.1365-2621.1994.tb14690.x
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- Publication type:
- Article
25
Acid-hydrolized starch tailings effects on cookie spread.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1255, doi. 10.1111/j.1365-2621.1994.tb14689.x
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- Publication type:
- Article
26
Extrudate characterization by image processing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1247, doi. 10.1111/j.1365-2621.1994.tb14687.x
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- Publication type:
- Article
27
Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1251, doi. 10.1111/j.1365-2621.1994.tb14688.x
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- Publication type:
- Article
28
Wheat gluten and glutenin thermal conductivity and diffusivity at extruder temperatures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1994.tb14686.x
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- Publication type:
- Article
29
Sensory characteristics of milk chocolate with lactose from spray-dried milk powder.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1239, doi. 10.1111/j.1365-2621.1994.tb14685.x
- By:
- Publication type:
- Article
30
Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1234, doi. 10.1111/j.1365-2621.1994.tb14684.x
- By:
- Publication type:
- Article
31
Modeling ice crystal coarsening in concentrated disperse food systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1227, doi. 10.1111/j.1365-2621.1994.tb14683.x
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- Publication type:
- Article
32
Frozen dessert attribute changes with increased amounts of unsaturated fatty acids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1222, doi. 10.1111/j.1365-2621.1994.tb14682.x
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- Publication type:
- Article
33
Anthocyanin pigments: Comparison of extract stability.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1219, doi. 10.1111/j.1365-2621.1994.tb14681.x
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- Publication type:
- Article
34
Degradation kinetics of anthocyanins in sour cherry juice and concentrate.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1994.tb14680.x
- By:
- Publication type:
- Article
35
Unrefined, dried apple pomace as a potential food ingredient.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1213, doi. 10.1111/j.1365-2621.1994.tb14679.x
- By:
- Publication type:
- Article
36
Alpha-tomatine purification and quantification in tomatoes by HPLC.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1211, doi. 10.1111/j.1365-2621.1994.tb14678.x
- By:
- Publication type:
- Article
37
Sunflower head residue pectin extraction as affected by physical conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1207, doi. 10.1111/j.1365-2621.1994.tb14677.x
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- Publication type:
- Article
38
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1994.tb14676.x
- By:
- Publication type:
- Article
39
Lactobacillus plantarum survival in aerobic, directly brined olives.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1197, doi. 10.1111/j.1365-2621.1994.tb14675.x
- By:
- Publication type:
- Article
40
Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1155, doi. 10.1111/j.1365-2621.1994.tb14665.x
- By:
- Publication type:
- Article
41
Cell wall composition of olives.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1192, doi. 10.1111/j.1365-2621.1994.tb14674.x
- By:
- Publication type:
- Article
42
Thermal effects on in vitro protein quality of red kidney bean (Phaseolus vulgaris L.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1187, doi. 10.1111/j.1365-2621.1994.tb14673.x
- By:
- Publication type:
- Article
43
Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1159, doi. 10.1111/j.1365-2621.1994.tb14666.x
- By:
- Publication type:
- Article
44
Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by calcium...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1184, doi. 10.1111/j.1365-2621.1994.tb14672.x
- By:
- Publication type:
- Article
45
Low temperature blanching affects firmness and rehydration of dried cauliflower florets.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1181, doi. 10.1111/j.1365-2621.1994.tb14671.x
- By:
- Publication type:
- Article
46
Beet pulp and isolated pectin physicochemical properties as related to freezing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1153, doi. 10.1111/j.1365-2621.1994.tb14664.x
- By:
- Publication type:
- Article
47
Packaging influence total chlorophyll, soluble protein, fatty acid composition and lipoxygenase...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1171, doi. 10.1111/j.1365-2621.1994.tb14669.x
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- Publication type:
- Article
48
Texture and histological structure of carrots frozen at a programmed rate and thawed in an...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1162, doi. 10.1111/j.1365-2621.1994.tb14667.x
- By:
- Publication type:
- Article