Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 3
Results: 44
Glycosylated flavor precursor extraction by microwaves from grape juice and grapes.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 557, doi. 10.1111/j.1365-2621.1996.tb13156.x
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Grape pectic enzyme treatment effect on white musts & wine composition.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 553, doi. 10.1111/j.1365-2621.1996.tb13155.x
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Optimal conditions for effective use of acid ucrease in wine.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 548, doi. 10.1111/j.1365-2621.1996.tb13154.x
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Beta-glucosidase activity in juice-processing enzymes based on anthocyanin analysis.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 544, doi. 10.1111/j.1365-2621.1996.tb13153.x
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Flavor losses in orange juice during ultrafiltration and subsequent evaporation.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 540, doi. 10.1111/j.1365-2621.1996.tb13152.x
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Protein solubility in Pacific whiting affected by proteolysis during storage.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 536, doi. 10.1111/j.1365-2621.1996.tb13151.x
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Preliminary studies on SDS-PAGE and isoelectric focusing identification of sturgeon sources of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 533, doi. 10.1111/j.1365-2621.1996.tb13150.x
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Tensile properties of white muscle in rested and exhausted in chinook salmon (Oncorhynchus ...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 527, doi. 10.1111/j.1365-2621.1996.tb13149.x
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HPLC determination of folate in liver and liver products.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 524, doi. 10.1111/j.1365-2621.1996.tb13148.x
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Pasteurization effect on fatty acid stability in a sous vide product containing seal meat (Phoca...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 520, doi. 10.1111/j.1365-2621.1996.tb13147.x
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Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 516, doi. 10.1111/j.1365-2621.1996.tb13146.x
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Myoglobin oxidative state affects internal cooked color development in ground beef patties.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 513, doi. 10.1111/j.1365-2621.1996.tb13145.x
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Immunoglobulin separation from egg yolk: A serial filtration system.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 510, doi. 10.1111/j.1365-2621.1996.tb13144.x
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Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 504, doi. 10.1111/j.1365-2621.1996.tb13143.x
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Viscous sol and gel formation from process whey protein below 25...C.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 500, doi. 10.1111/j.1365-2621.1996.tb13142.x
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Modifications in disulfide reactivity of milk induced by different pasteurization conditions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 495, doi. 10.1111/j.1365-2621.1996.tb13141.x
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SDS-PAGE of proteins in goat milk cheeses ripened under different conditions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 490, doi. 10.1111/j.1365-2621.1996.tb13140.x
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Lipid oxidation determination in butter and dairy spreads by HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 486, doi. 10.1111/j.1365-2621.1996.tb13139.x
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Statistical aspects of kinetic modeling for food science problems.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 477, doi. 10.1111/j.1365-2621.1996.tb13138.x
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Milk proteins affect yield and sensory quality of cooked sausages.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 660, doi. 10.1111/j.1365-2621.1996.tb13181.x
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Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef ...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 656, doi. 10.1111/j.1365-2621.1996.tb13180.x
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Morphology and texture of bologna sausage as related to content of fat, starch and egg white.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 652, doi. 10.1111/j.1365-2621.1996.tb13179.x
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Quality of Atlantic mackerel (Scomber scombrus L.) fillets during modified atmosphere storage.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 646, doi. 10.1111/j.1365-2621.1996.tb13178.x
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Minimal processing and edible coating effects on composition and sensory quality of mini-peeled ...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 643, doi. 10.1111/j.1365-2621.1996.tb13177.x
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Lecithin improves texture of reduced fat cheeses.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 639, doi. 10.1111/j.1365-2621.1996.tb13176.x
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Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing gum.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 636, doi. 10.1111/j.1365-2621.1996.tb13175.x
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Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 632, doi. 10.1111/j.1365-2621.1996.tb13174.x
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Lactic acid fermentation of saccharified solution from rice flour.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 627, doi. 10.1111/j.1365-2621.1996.tb13173.x
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Nutrient composition of muscles in deer and boar.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 625, doi. 10.1111/j.1365-2621.1996.tb13172.x
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Microwave heating uniformity of ready meals as affected by placement, composition, and geometry.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 620
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Mathematical modeling of temperature and gas composition effects on visual quality changes of cut...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 613, doi. 10.1111/j.1365-2621.1996.tb13170.x
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Optimizing water washing process for sunflower heads before pectin extraction.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 608, doi. 10.1111/j.1365-2621.1996.tb13169.x
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Optimization of hexametaphosphate-assisted extraction of flaxseed proteins using response surface...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 604, doi. 10.1111/j.1365-2621.1996.tb13168.x
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Extraction of anthocyanin pigments from purple sunflower hulls.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 600, doi. 10.1111/j.1365-2621.1996.tb13167.x
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Physical and molecular properties of re-extruded starches as affected by extruder screw...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 596, doi. 10.1111/j.1365-2621.1996.tb13166.x
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Reverse screw element(s) and feed composition effects during twin-screw extrusion of rice flour ...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 590, doi. 10.1111/j.1365-2621.1996.tb13165.x
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Mechanical and barrier properties of egg albumen films.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 585, doi. 10.1111/j.1365-2621.1996.tb13164.x
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Functional properties of myofibrillar protein-based biopackaging as affected by film thickness.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 580, doi. 10.1111/j.1365-2621.1996.tb13163.x
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Membrane packaging system to permit safe hydration of freeze-dried contents with impure water.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 577, doi. 10.1111/j.1365-2621.1996.tb13162.x
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Flow characteristics of viscous, non-Newtonian fluids in holding tubes of HTST pasteurizers.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 573, doi. 10.1111/j.1365-2621.1996.tb13161.x
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Pasteurization efficiency of a HTST system for human milk.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 569, doi. 10.1111/j.1365-2621.1996.tb13160.x
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Dynamic rheological properties of mozarella cheese during refrigerated storage.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 566, doi. 10.1111/j.1365-2621.1996.tb13159.x
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Edible coatings from candelilla wax microemulsions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 562, doi. 10.1111/j.1365-2621.1996.tb13158.x
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Limonoid glucosides in orange molasses.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 560, doi. 10.1111/j.1365-2621.1996.tb13157.x
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