Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 2
Results: 50
Dried soy tofu powder effects on frankfurters and pork sausage patties.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 434, doi. 10.1111/j.1365-2621.1997.tb04020.x
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Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 429, doi. 10.1111/j.1365-2621.1997.tb04019.x
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Shelf life of sunflower kernels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 425, doi. 10.1111/j.1365-2621.1997.tb04018.x
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Taste qualities of reduced-sodium soups as affected by serving temperature.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 421, doi. 10.1111/j.1365-2621.1997.tb04017.x
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Red wine and model wine astringency as affected by malic and lactic acid.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 416, doi. 10.1111/j.1365-2621.1997.tb04016.x
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Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 413, doi. 10.1111/j.1365-2621.1997.tb04015.x
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Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 410, doi. 10.1111/j.1365-2621.1997.tb04014.x
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Antibacterial activity of heated cabbage juice, S-Methyl-L-cysteine sulfoxide and methyl...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 406, doi. 10.1111/j.1365-2621.1997.tb04013.x
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Inhibition of Saccharomyces cerevisiae by combination of hydrostatic pressure and monoterpenes.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 404, doi. 10.1111/j.1365-2621.1997.tb04012.x
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Trisodium phosphate treatment of pork carcasses.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 402, doi. 10.1111/j.1365-2621.1997.tb04011.x
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Destruction and inhibition of bacterial spores by high voltage pulsed electric field.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 399, doi. 10.1111/j.1365-2621.1997.tb04010.x
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Mechanical and barrier properties of rice bran films.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 395, doi. 10.1111/j.1365-2621.1997.tb04009.x
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Whey protein emulsion film performance as affected by lipid type and amount.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 390, doi. 10.1111/j.1365-2621.1997.tb04008.x
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Kinetics of casein degradation during ripening of Fynbo cheese salted with NaCl/KCl brine.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 386, doi. 10.1111/j.1365-2621.1997.tb04007.x
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Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 382, doi. 10.1111/j.1365-2621.1997.tb04006.x
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Foaming properties of egg albumen with a bubbling apparatus compared with whipping.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 377, doi. 10.1111/j.1365-2621.1997.tb04005.x
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Hot-water rinsing and trimming/washing of beef carcasses to reduce physical and microbiological...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 373, doi. 10.1111/j.1365-2621.1997.tb04004.x
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Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 367, doi. 10.1111/j.1365-2621.1997.tb04003.x
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Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 363, doi. 10.1111/j.1365-2621.1997.tb04002.x
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Pectic substance degradation and texture of carrots as affected by pressurization.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 359, doi. 10.1111/j.1365-2621.1997.tb04001.x
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Concentration and interactive effects on the sorption of aroma liquids and vapors into...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 355, doi. 10.1111/j.1365-2621.1997.tb04000.x
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Water vapor resistance of red delicious apples and celery sticks coated with edible...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 351, doi. 10.1111/j.1365-2621.1997.tb03999.x
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Whey improves oxidative stability of soybean oil.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 348, doi. 10.1111/j.1365-2621.1997.tb03998.x
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Physical properties of whey protein stabilized emulsions as related to pH and NaCl.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 342, doi. 10.1111/j.1365-2621.1997.tb03997.x
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Partial deacidification and demineralization of cottage cheese whey by nanofiltration.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 338, doi. 10.1111/j.1365-2621.1997.tb03996.x
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Lipid and cholesterol oxidation in whole milk powder during processing and storage.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 331, doi. 10.1111/j.1365-2621.1997.tb03995.x
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Heat-induced gelation properties of surimi from mechanically separated chicken.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 326, doi. 10.1111/j.1365-2621.1997.tb03994.x
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Aroma volatiles in cooked alligator meat.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 321, doi. 10.1111/j.1365-2621.1997.tb03993.x
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Lactate dehydrogenase activity as an endpoint heating indicator in cooked beef.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 316, doi. 10.1111/j.1365-2621.1997.tb03992.x
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Mackerel cathepsins B and L effects on thermal degradation of surimi.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 310, doi. 10.1111/j.1365-2621.1997.tb03991.x
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Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 305, doi. 10.1111/j.1365-2621.1997.tb03990.x
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Textural changes and functional properties of cod mince proteins as affected by kidney tissue and...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 299, doi. 10.1111/j.1365-2621.1997.tb03989.x
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Quality assessment of sardines during storage by measurement of fluorescent compounds.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 295, doi. 10.1111/j.1365-2621.1997.tb03988.x
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Supercritical CO2 extraction of oil and residual proteins from Atlantic mackerel (Scomber...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 289, doi. 10.1111/j.1365-2621.1997.tb03987.x
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Factors affecting the gelatin properties of hydrolyzed sunflower proteins.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 284, doi. 10.1111/j.1365-2621.1997.tb03986.x
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Soybean flour lipoxygenase isozymes effects on wheat flour dough rheological and breadmaking...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 281, doi. 10.1111/j.1365-2621.1997.tb03985.x
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Gelling temperature of gellan solutions containing calcium ions.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 276, doi. 10.1111/j.1365-2621.1997.tb03984.x
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Biopolymers produced by cross-linking soybean 11S globulin with whey proteins using...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 270, doi. 10.1111/j.1365-2621.1997.tb03983.x
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Kinetics of alkaline degradation of the food pigments curcumin and curcuminoids.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 267, doi. 10.1111/j.1365-2621.1997.tb03982.x
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Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 261, doi. 10.1111/j.1365-2621.1997.tb03981.x
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Browning susceptibility and changes in composition during storage of carambola slices.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 256, doi. 10.1111/j.1365-2621.1997.tb03980.x
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Inorganic cations and polyamines moderate pectinesterase activity.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 253, doi. 10.1111/j.1365-2621.1997.tb03979.x
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Identification of predominant aroma compounds in muscadine grape juice.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 249, doi. 10.1111/j.1365-2621.1997.tb03978.x
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Properties of anthocyanins from grape cell culture.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 246, doi. 10.1111/j.1365-2621.1997.tb03977.x
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Citrus tissue extracts affect juice cloud stability.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 242, doi. 10.1111/j.1365-2621.1997.tb03976.x
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Immobilized glucose isomerase use in `mirin' production.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 237, doi. 10.1111/j.1365-2621.1997.tb03975.x
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Explicit finite difference methods for heat transfer simulation and thermal process design.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 230, doi. 10.1111/j.1365-2621.1997.tb03974.x
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Reassessment of some fruit and vegetable pectin levels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 225, doi. 10.1111/j.1365-2621.1997.tb03973.x
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Inverse superposition for calculating food product temperatures during in-container thermal...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 219, doi. 10.1111/j.1365-2621.1997.tb03972.x
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Modeling low temperature blanched carrot firmness based on heat induced processes and enzyme...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 213, doi. 10.1111/j.1365-2621.1997.tb03971.x
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