Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 1
Results: 46
Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 208, doi. 10.1111/j.1365-2621.1997.tb04401.x
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Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 203, doi. 10.1111/j.1365-2621.1997.tb04400.x
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Quality characteristics of ham formulated with modified corn starch and kappa-carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 198, doi. 10.1111/j.1365-2621.1997.tb04399.x
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Optimizing quality of frankfurters containing oat bran and added water.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 194, doi. 10.1111/j.1365-2621.1997.tb04398.x
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Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 190, doi. 10.1111/j.1365-2621.1997.tb04397.x
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Nutritional value of veal bone hydrolysate.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 183, doi. 10.1111/j.1365-2621.1997.tb04396.x
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Improving detection of Vibrio vulnificus in Octopus variabilis by PCR.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 179, doi. 10.1111/j.1365-2621.1997.tb04395.x
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Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 174, doi. 10.1111/j.1365-2621.1997.tb04394.x
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Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 171, doi. 10.1111/j.1365-2621.1997.tb04393.x
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Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying, or freezing.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 167, doi. 10.1111/j.1365-2621.1997.tb04392.x
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Inactivation of Lactobacillus plantarum by pulsed-microwave irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 163, doi. 10.1111/j.1365-2621.1997.tb04391.x
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Development and characterization of biodegradable/edible wheat protein films.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 160, doi. 10.1111/j.1365-2621.1997.tb04390.x
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Extraction conditions and moisture content of canola flakes as related to lipid composition of...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 155, doi. 10.1111/j.1365-2621.1997.tb04389.x
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Microwave assisted thawing of model frozen foods using feed-back temperature control and surface...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 150, doi. 10.1111/j.1365-2621.1997.tb04388.x
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Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 145, doi. 10.1111/j.1365-2621.1997.tb04387.x
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Processing to improve quality of dehydrated precooked pinto beans.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 141, doi. 10.1111/j.1365-2621.1997.tb04386.x
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Ripening characteristics of light irradiated tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 138, doi. 10.1111/j.1365-2621.1997.tb04385.x
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Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 135, doi. 10.1111/j.1365-2621.1997.tb04384.x
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High pressure washing to remove decayed tissue and improve quality of Clingstone peach puree.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 131, doi. 10.1111/j.1365-2621.1997.tb04383.x
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Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 128, doi. 10.1111/j.1365-2621.1997.tb04382.x
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Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 123, doi. 10.1111/j.1365-2621.1997.tb04381.x
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Retention of oxytetracycline residues in cooked channel catfish fillets.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 119, doi. 10.1111/j.1365-2621.1997.tb04380.x
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Analysis of visual quality attributes of white shrimp by machine vision.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 113, doi. 10.1111/j.1365-2621.1997.tb04379.x
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Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 105, doi. 10.1111/j.1365-2621.1997.tb04378.x
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Soy sauce classification by geographic region based on NIR spectra and chemometrics pattern...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 101, doi. 10.1111/j.1365-2621.1997.tb04377.x
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Phenoloxidases in Portabella mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 97, doi. 10.1111/j.1365-2621.1997.tb04376.x
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Non-starch polysaccharides and in vitro starch digestibility of raw and cooked chick peas.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 93, doi. 10.1111/j.1365-2621.1997.tb04375.x
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Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 89, doi. 10.1111/j.1365-2621.1997.tb04374.x
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High pressure and temperature effects on enzyme inactivation in strawberry and orange products.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 85, doi. 10.1111/j.1365-2621.1997.tb04373.x
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Haze-active protein and polyphenols in apple juice assessed by turbidimetry.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 79, doi. 10.1111/j.1365-2621.1997.tb04372.x
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Enzymatic browning inhibition in cloudy apple juice by electrodialysis.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 75, doi. 10.1111/j.1365-2621.1997.tb04371.x
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HPSEC with component analysis of citrus and apple pectins after hollow fiber ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 69, doi. 10.1111/j.1365-2621.1997.tb04370.x
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Fat and water composition affects residual catalatic activity in chicken breast heated to specific..
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 66, doi. 10.1111/j.1365-2621.1997.tb04369.x
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Interactive effects of factors affecting gelation of whey proteins.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 57, doi. 10.1111/j.1365-2621.1997.tb04368.x
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Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 53, doi. 10.1111/j.1365-2621.1997.tb04367.x
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Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 48, doi. 10.1111/j.1365-2621.1997.tb04366.x
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Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 43, doi. 10.1111/j.1365-2621.1997.tb04365.x
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Seasonal changes in lipid composition of sardine (Sardina pilchardus).
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 40, doi. 10.1111/j.1365-2621.1997.tb04364.x
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Gelatin from cod skins as affected by chemical treatments.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 37, doi. 10.1111/j.1365-2621.1997.tb04363.x
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Gel properties of surimi from various fish species as affected by moisture content.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 33, doi. 10.1111/j.1365-2621.1997.tb04362.x
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Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 29, doi. 10.1111/j.1365-2621.1997.tb04361.x
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Covalent cross-linking effects on thermo-rheological profiles of fish protein gels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 25, doi. 10.1111/j.1365-2621.1997.tb04360.x
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Transglutaminase effects on low temperature gelation of fish protein sols.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 20, doi. 10.1111/j.1365-2621.1997.tb04359.x
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Rapid species identification of cooked red snapper using isoelectric focusing.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 15, doi. 10.1111/j.1365-2621.1997.tb04358.x
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Iterative method for kinetic parameter estimation from dynamic thermal treatments.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 8, doi. 10.1111/j.1365-2621.1997.tb04357.x
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Fractional conversion for determining texture degradation kinetics of vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 1, doi. 10.1111/j.1365-2621.1997.tb04356.x
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