Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 5
Results: 49
Thickening agents effects on sodium binding and other taste qualities of soup systems.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1099, doi. 10.1111/j.1365-2621.1996.tb10939.x
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Modeling and prediction of visual shelf life of minimally processed endive.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1094, doi. 10.1111/j.1365-2621.1996.tb10938.x
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Partial replacement of egg white proteins with whey proteins in angel food cakes.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1085, doi. 10.1111/j.1365-2621.1996.tb10937.x
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Information affects consumer assessment of sweet and bitter solutions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1080, doi. 10.1111/j.1365-2621.1996.tb10936.x
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Low-fat margarine spreads as affected by aqueous phase hydrocolloids.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1073, doi. 10.1111/j.1365-2621.1996.tb10935.x
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Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1996.tb10934.x
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Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1062, doi. 10.1111/j.1365-2621.1996.tb10933.x
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Muscle microstructure and sensory attributes of organic acid-treated beef strip loins.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1058, doi. 10.1111/j.1365-2621.1996.tb10932.x
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Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1052, doi. 10.1111/j.1365-2621.1996.tb10931.x
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Stability of alpha-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1048, doi. 10.1111/j.1365-2621.1996.tb10930.x
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Hydrothermal cooking affects protein efficiency ratio and zinc bioavailability of soymilk-based...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1043, doi. 10.1111/j.1365-2621.1996.tb10929.x
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Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1039, doi. 10.1111/j.1365-2621.1996.tb10928.x
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Determining lactococcal agglutination by ELISA.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1035, doi. 10.1111/j.1365-2621.1996.tb10927.x
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Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1030, doi. 10.1111/j.1365-2621.1996.tb10926.x
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Bacterial proteinase reduces maturation time of dry fermented sausages.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1024, doi. 10.1111/j.1365-2621.1996.tb10925.x
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Red pigment Parma ham and bacterial influence on its formation.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1021, doi. 10.1111/j.1365-2621.1996.tb10924.x
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Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1017, doi. 10.1111/j.1365-2621.1996.tb10923.x
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Amperometric biosensor for total histamine, putrescine and cadaverine using diamine oxidase.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1012, doi. 10.1111/j.1365-2621.1996.tb10922.x
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Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1996.tb10921.x
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Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1000, doi. 10.1111/j.1365-2621.1996.tb10920.x
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Microstructure changes in wheat flour tortillas during baking.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 995, doi. 10.1111/j.1365-2621.1996.tb10919.x
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Thermomechanical changes during reheating pizza shells as related to heating method.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 990, doi. 10.1111/j.1365-2621.1996.tb10918.x
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Volatiles retention as influenced by method of addition during extrusion cooking.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 985, doi. 10.1111/j.1365-2621.1996.tb10917.x
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Residence time distribution of suspended particle in vertical tubular flow.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 982, doi. 10.1111/j.1365-2621.1996.tb10916.x
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Crystallization and drying in thin sucrose films during panning.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 978, doi. 10.1111/j.1365-2621.1996.tb10915.x
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Gloss properties and surface morphology relationships of fruits.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 973, doi. 10.1111/j.1365-2621.1996.tb10914.x
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Pilot scale dealcoholization of wine by extraction with solid carbon dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 970, doi. 10.1111/j.1365-2621.1996.tb10913.x
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Electronic sensing of aromatic volatiles for quality sorting of blueberries.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 967, doi. 10.1111/j.1365-2621.1996.tb10912.x
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Rheological, thermal and microstructural properties of whey protein-cassava starch gels.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 962, doi. 10.1111/j.1365-2621.1996.tb10911.x
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Mathematical model for perforation effect on oxygen and water vapor dynamics in...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 956, doi. 10.1111/j.1365-2621.1996.tb10910.x
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Mechanical and barrier properties of edible chitosan films as affected by composition and storage.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 953, doi. 10.1111/j.1365-2621.1996.tb10909.x
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Methods to determine partition coefficient of organic compounds in water/polystyrene systems.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 947, doi. 10.1111/j.1365-2621.1996.tb10908.x
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Sugar composition effects on textural parameters of peach jam.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 942, doi. 10.1111/j.1365-2621.1996.tb10907.x
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Stability and color of unreported wine anthocyanin-derived pigments.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 938, doi. 10.1111/j.1365-2621.1996.tb10906.x
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Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 932, doi. 10.1111/j.1365-2621.1996.tb10905.x
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Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 928, doi. 10.1111/j.1365-2621.1996.tb10904.x
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Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 924, doi. 10.1111/j.1365-2621.1996.tb10903.x
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Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy system.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 921, doi. 10.1111/j.1365-2621.1996.tb10902.x
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Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 916, doi. 10.1111/j.1365-2621.1996.tb10901.x
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Protease-induced aggregation and gelation of whey proteins.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 911, doi. 10.1111/j.1365-2621.1996.tb10900.x
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Gelation properties of ovalbumin as affected by fatty acid salts.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 906, doi. 10.1111/j.1365-2621.1996.tb10899.x
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Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 899, doi. 10.1111/j.1365-2621.1996.tb10898.x
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Chicken skin composition as affected by aqueous washing.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 895, doi. 10.1111/j.1365-2621.1996.tb10897.x
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Storage stability of antioxidant-washed myofibrils from chicken white and red muscle.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 890, doi. 10.1111/j.1365-2621.1996.tb10896.x
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Kinetics of pigment oxidation in beef from steers supplemented with vitamin E.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 884, doi. 10.1111/j.1365-2621.1996.tb10895.x
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Viscoelastic characterization of surimi gel: Effects of setting and starch.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 881, doi. 10.1111/j.1365-2621.1996.tb10894.x
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Linear regression, neural network and induction analysis to determine harvesting and processing...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 876, doi. 10.1111/j.1365-2621.1996.tb10893.x
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Physical aging of maltose glasses.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 870, doi. 10.1111/j.1365-2621.1996.tb10892.x
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Detection of parasites in fish by Superconducting Quantum Interference Device Magnetometry.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 865
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