Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 4
Results: 42
Flavor and stability of `horchata de chufas'.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 856, doi. 10.1111/j.1365-2621.1996.tb12219.x
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Optimizing acceptability of a high fruit-low sugar peach nectar using aspartame and guar gum.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 852, doi. 10.1111/j.1365-2621.1996.tb12218.x
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Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 847, doi. 10.1111/j.1365-2621.1996.tb12217.x
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Strawberry texture and pectin content as affected by electron beam...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 844, doi. 10.1111/j.1365-2621.1996.tb12216.x
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Flow properties, firmness and stability of double cream cheese...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 840, doi. 10.1111/j.1365-2621.1996.tb12215.x
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Taste properties and synergisms of beefy meaty peptide.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 837, doi. 10.1111/j.1365-2621.1996.tb12214.x
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Assuring microbial and textural stability of fermented cucumbers by pH adjustment and sodium...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 832, doi. 10.1111/j.1365-2621.1996.tb12213.x
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Inactivation of Escherichia coli by carbon dioxide under pressure.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 829, doi. 10.1111/j.1365-2621.1996.tb12212.x
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Milk protein-based edible film mechanical strength changes due to ultrasound process.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 824, doi. 10.1111/j.1365-2621.1996.tb12211.x
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Viscoelastic properties of reduced-fat and full-fat cheddar cheeses.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 821, doi. 10.1111/j.1365-2621.1996.tb12210.x
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Adsorption and desorption of cholesterol in continuous supercritical fluid processing of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 817, doi. 10.1111/j.1365-2621.1996.tb12209.x
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Viscoelastic properties of heat-set whey protein-stabilized emulsion gels with added...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 811, doi. 10.1111/j.1365-2621.1996.tb12208.x
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Glass transition temperatures determined using a temperature-cycling differential scanning...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 807, doi. 10.1111/j.1365-2621.1996.tb12207.x
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Glass transition state diagram of a baked cracker and its relationship to gluten.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 803, doi. 10.1111/j.1365-2621.1996.tb12206.x
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Finite element modeling of heat transfer in meat patties during single-sided pan-frying.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 796, doi. 10.1111/j.1365-2621.1996.tb12205.x
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Salt, cryprotectants and preheating temperature effects on surimi-like material from beef or pork.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 790, doi. 10.1111/j.1365-2621.1996.tb12204.x
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Selected properties of extruded potato and chicken meat.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 783, doi. 10.1111/j.1365-2621.1996.tb12203.x
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Starch-stearic acid complex development within single and twin screw extruders.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 778, doi. 10.1111/j.1365-2621.1996.tb12202.x
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Relationships between edible coatings and garlic skin.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 769, doi. 10.1111/j.1365-2621.1996.tb12201.x
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Application of laminated edible films to potato chip packaging.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 766, doi. 10.1111/j.1365-2621.1996.tb12200.x
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Dynamics of solidification in 2% corn starch-water mixtures: Effect of variations in...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 760, doi. 10.1111/j.1365-2621.1996.tb12199.x
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Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 757, doi. 10.1111/j.1365-2621.1996.tb12198.x
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Aqueous extraction and membrane techniques improve coconut protein concentrate functionality.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 753, doi. 10.1111/j.1365-2621.1996.tb12197.x
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Production of microporous sugars for adsorption of volatile flavors.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 749, doi. 10.1111/j.1365-2621.1996.tb12196.x
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Recrystallization in aqueous fructose solutions as affected by locust bean gum.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 746, doi. 10.1111/j.1365-2621.1996.tb12195.x
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Kinetics of ice recrystallization in aqueous fructose solutions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 741, doi. 10.1111/j.1365-2621.1996.tb12194.x
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Novel measurement of hypoxanthine in fish using direct measurement probe and chemiluminescence...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 736, doi. 10.1111/j.1365-2621.1996.tb12193.x
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Glutathione peroxidase activity during storage of fish muscle.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 734, doi. 10.1111/j.1365-2621.1996.tb12192.x
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Chemical changes after irradiation and post-irradiation storage in tilapia and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 729, doi. 10.1111/j.1365-2621.1996.tb12191.x
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Lipid oxidation in cooked turkey as affected by added antioxidant enzymes.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 726, doi. 10.1111/j.1365-2621.1996.tb12190.x
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Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 721, doi. 10.1111/j.1365-2621.1996.tb12189.x
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Composition of surimi-like material from beef or pork.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 717, doi. 10.1111/j.1365-2621.1996.tb12188.x
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Functional properties of veal bone hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 712, doi. 10.1111/j.1365-2621.1996.tb12187.x
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Gelation of beef heart surimi as affected by antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 707, doi. 10.1111/j.1365-2621.1996.tb12186.x
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Characteristic anthocyanin pattern from onions and other Allium spp.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 703, doi. 10.1111/j.1365-2621.1996.tb12185.x
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Riboflavin affects anthocyanin synthesis in nitrogen culture using strawberry suspended cells.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 698, doi. 10.1111/j.1365-2621.1996.tb12184.x
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Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 695, doi. 10.1111/j.1365-2621.1996.tb12183.x
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Radish anthocyanin extract as a natural red colorant for maraschino cherries.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 688, doi. 10.1111/j.1365-2621.1996.tb12182.x
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Flavor and free amino acid composition of lavender and eucalyptus honeys.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 683, doi. 10.1111/j.1365-2621.1996.tb12181.x
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Stability of trehalose, sucrose and glucose to nonenzymatic browning in model systems.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 679, doi. 10.1111/j.1365-2621.1996.tb12180.x
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Retort temperature profile for optimum quality during conduction-heating of foods in...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 673, doi. 10.1111/j.1365-2621.1996.tb12179.x
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Comparison of brown pigments in foods by microbial decolorization.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 669, doi. 10.1111/j.1365-2621.1996.tb12178.x
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