Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 3
Results: 46
Sensory and chemical characteristics of selected Gulf of Mexico coastal herring species.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 626, doi. 10.1111/j.1365-2621.1997.tb04447.x
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Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 622, doi. 10.1111/j.1365-2621.1997.tb04446.x
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Calcium bioavailability of vegetarian diets in rats: Potential application in a biogenerative...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 619, doi. 10.1111/j.1365-2621.1997.tb04445.x
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Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 616, doi. 10.1111/j.1365-2621.1997.tb04444.x
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Disinfection of rice seeds prior to sprouting.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 611, doi. 10.1111/j.1365-2621.1997.tb04443.x
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Vanillin as an antimicrobial for producing shelf-stable strawberry puree.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 608, doi. 10.1111/j.1365-2621.1997.tb04442.x
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Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 605, doi. 10.1111/j.1365-2621.1997.tb04441.x
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Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or resazurin...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 601, doi. 10.1111/j.1365-2621.1997.tb04440.x
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Exopolysaccharide production from lactic acid bacteria isolated from fermented foods.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 597, doi. 10.1111/j.1365-2621.1997.tb04439.x
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Microbiological, sensory and chemical characteristics of vacuum-packed ground beef patties...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 591, doi. 10.1111/j.1365-2621.1997.tb04438.x
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Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 586, doi. 10.1111/j.1365-2621.1997.tb04437.x
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Simple, sensitive assay for microbial aminopeptidase.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 583, doi. 10.1111/j.1365-2621.1997.tb04436.x
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Hydrolosis of milk protein by a bacillus licheniformis protease specific for acidic amino acid...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 579, doi. 10.1111/j.1365-2621.1997.tb04435.x
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Spray drying, freeze drying, or freezing of three different lactic acid bacteria species.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 576, doi. 10.1111/j.1365-2621.1997.tb04434.x
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Color of minimally processed potatoes as affected by modified atmosphere packaging and...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 572, doi. 10.1111/j.1365-2621.1997.tb04433.x
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Low-temperature blanch improves textural quality of French-fries.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 568, doi. 10.1111/j.1365-2621.1997.tb04432.x
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Particle size distribution in tomato concentrate and effects on rheological properties.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 565, doi. 10.1111/j.1365-2621.1997.tb04431.x
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Linear programming in blending various components of surimi seafood.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 561, doi. 10.1111/j.1365-2621.1997.tb04430.x
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Surimi-starch interactions based on mixture design and regression models.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 555, doi. 10.1111/j.1365-2621.1997.tb04429.x
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Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 551, doi. 10.1111/j.1365-2621.1997.tb04428.x
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Viscoelasticity of frozen/thawed egg yolk.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 548, doi. 10.1111/j.1365-2621.1997.tb04427.x
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Carrageenan effects on thermal stability of meat proteins.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 544, doi. 10.1111/j.1365-2621.1997.tb04426.x
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Carrageenan effects on salt-soluble meat proteins in model systems.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 539, doi. 10.1111/j.1365-2621.1997.tb04425.x
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Formulation and processing of a heat stable calcium-fortified soy milk.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 535, doi. 10.1111/j.1365-2621.1997.tb04424.x
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Kinetic parameter estimation in conduction heating foods subjected to dynamic thermal treatments.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 529, doi. 10.1111/j.1365-2621.1997.tb04423.x
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Fluorometric assay for screening antioxidative activity of vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 526, doi. 10.1111/j.1365-2621.1997.tb04422.x
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Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 524, doi. 10.1111/j.1365-2621.1997.tb04421.x
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Hydration kinetics of red kidney beans (Phaseolus vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 520, doi. 10.1111/j.1365-2621.1997.tb04420.x
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Corn alkaline cooking properties related to grain characteristics and viscosity (RVA).
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 516, doi. 10.1111/j.1365-2621.1997.tb04419.x
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Thermal and calcium pretreatment affects texture, pectinesterase and pectic substances of frozen...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 511, doi. 10.1111/j.1365-2621.1997.tb04418.x
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Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 508
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Oxidation kinetics of menhaden oil with TBHQ.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 505, doi. 10.1111/j.1365-2621.1997.tb04416.x
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Use of ultrasound to determine cod fillet composition.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 500, doi. 10.1111/j.1365-2621.1997.tb04415.x
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Glass transition of tuna flesh at low temperature and effects of salt and moisture.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 496, doi. 10.1111/j.1365-2621.1997.tb04414.x
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Biochemical and physiochemical properties of actomyosin from frozen pre- and post-spawned hake.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 491, doi. 10.1111/j.1365-2621.1997.tb04413.x
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Production of restructured meat using microbial transglutaminase without salt or cooking.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 488, doi. 10.1111/j.1365-2621.1997.tb04412.x
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Composition, solubility and emulsifying properties of granules and plasma of egg yolk.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 484, doi. 10.1111/j.1365-2621.1997.tb04411.x
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Functional and immunological properties of casein hydrolysate produced from a two-stage membrane...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 480, doi. 10.1111/j.1365-2621.1997.tb04410.x
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Whey changes during processing determined by near infrared spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 475, doi. 10.1111/j.1365-2621.1997.tb04409.x
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Accumulation of some flavor compounds in full-and reduced-fat cheddar cheese under different...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 468, doi. 10.1111/j.1365-2621.1997.tb04408.x
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Physiochemical properties of whey protein-stabilized emulsions as affected by heating and ionic...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 462, doi. 10.1111/j.1365-2621.1997.tb04407.x
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Fermentation and properties of calcium-fortified soy milk yogurt.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 457, doi. 10.1111/j.1365-2621.1997.tb04406.x
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Sugar diffusivity in agar gel/milk bilayer systems.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 454, doi. 10.1111/j.1365-2621.1997.tb04405.x
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Skeletal muscle connectin primary structures as related to animal species and muscle type.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 451, doi. 10.1111/j.1365-2621.1997.tb04404.x
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Sensitivity analysis for hygrostress crack formation in cyclindrical food during drying.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 447, doi. 10.1111/j.1365-2621.1997.tb04403.x
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Rigor mortis assessment of Atlantic salmon (salmo salar) and effects of stress.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 439, doi. 10.1111/j.1365-2621.1997.tb04402.x
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