Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 6
Results: 36
Acceptability and composition of some acidified meat and vegetable stick products.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1250, doi. 10.1111/j.1365-2621.1997.tb12255.x
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Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1997.tb12254.x
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Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1240, doi. 10.1111/j.1365-2621.1997.tb12253.x
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Non-volatile components effects on quality of `serrano' dry-cured ham as related to processing time.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1235, doi. 10.1111/j.1365-2621.1997.tb12252.x
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Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1997.tb12251.x
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Bioavailability of calcium citrate malate added to microbial phytase-treated, hydorthermally...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1226, doi. 10.1111/j.1365-2621.1997.tb12250.x
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Endogenous mycoflora of gable-top carton paperboard used for packaging fruit juice.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1223, doi. 10.1111/j.1365-2621.1997.tb12249.x
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Heat stability of bovine milk immunoglogbulins and their ability to bind lactococci as determined...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1218, doi. 10.1111/j.1365-2621.1997.tb12248.x
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Defined starter cultures used for fermentation of salmon fillets.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1214, doi. 10.1111/j.1365-2621.1997.tb12247.x
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Aminopeptidase activities from lactobacillus sake in models of curing ingredients and processing...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1211, doi. 10.1111/j.1365-2621.1997.tb12246.x
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Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1205, doi. 10.1111/j.1365-2621.1997.tb12245.x
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Method and measure microwave-induced toughness of bread.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1202, doi. 10.1111/j.1365-2621.1997.tb12244.x
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Garlic effects on dough properties.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1198, doi. 10.1111/j.1365-2621.1997.tb12243.x
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Extraction and functional properties of barley B-glucan as affected by temperature and ph.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1194, doi. 10.1111/j.1365-2621.1997.tb12242.x
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Heat curing of whey protein films.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1189, doi. 10.1111/j.1365-2621.1997.tb12241.x
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High-pressure-induced gel of sardine (sardine pilchardus) washed mice as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1183, doi. 10.1111/j.1365-2621.1997.tb12240.x
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Pork skin connective tissue gel utilization in reduced-fat bologna.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1176, doi. 10.1111/j.1365-2621.1997.tb12239.x
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Color and cloud stabillization in cloudy apple juice by steam heating during crushing.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1171, doi. 10.1111/j.1365-2621.1997.tb12238.x
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Low frequency ultrasonics for texture measurements in cooked carrots (Daucus carota L.).
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1167
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Standardized faliure compression test of protein gels from a collabrative study.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1163, doi. 10.1111/j.1365-2621.1997.tb12236.x
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Comparison of spray-drying, drum-drying and freeze-drying for *-carotene encapsulation...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1158, doi. 10.1111/j.1365-2621.1997.tb12235.x
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Mathematical modeling of the convective drying of fruits and vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1154, doi. 10.1111/j.1365-2621.1997.tb12234.x
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Gas concentrations in modified atmosphere bulk vegetable packages as affected by package...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1150, doi. 10.1111/j.1365-2621.1997.tb12233.x
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Recrystallization in sugar/stabilizer solutions as affected by molecular structure.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1145, doi. 10.1111/j.1365-2621.1997.tb12232.x
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Peptic enzyme treatment effects on quality of white grape musts and wines.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1142, doi. 10.1111/j.1365-2621.1997.tb12231.x
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Bacterial and autolytic changes in water retention and adenosine nucleotides of cod mince.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1139, doi. 10.1111/j.1365-2621.1997.tb12230.x
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Catalytic mechanism of lipid oxidation following high pressure treatment in pork...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1135, doi. 10.1111/j.1365-2621.1997.tb12229.x
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Thermal gelation in relation to binding of bovine serum albumin--polysaccharide systems.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1129, doi. 10.1111/j.1365-2621.1997.tb12228.x
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Viscoelastic properties of xanthan gels interacting with cations.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1124, doi. 10.1111/j.1365-2621.1997.tb12227.x
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Chemical charateristics and storage stability of pickled garlic prepared using...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1120, doi. 10.1111/j.1365-2621.1997.tb12226.x
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Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1116, doi. 10.1111/j.1365-2621.1997.tb12225.x
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Solubility and emulsifying properties of soy protein isolates modified by pancreatin.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1110, doi. 10.1111/j.1365-2621.1997.tb12224.x
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Rheological method for kinetics of drainage and disproportionation of soy protein foams.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1105, doi. 10.1111/j.1365-2621.1997.tb12223.x
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Xanthan gum effects on solubility and emulsification properties of soy protein isolate.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1101, doi. 10.1111/j.1365-2621.1997.tb12222.x
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Retention of phytochemicals in fresh and processed broccoli.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1098, doi. 10.1111/j.1365-2621.1997.tb12221.x
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Oxymyoglobin and lipid oxidation in phosphatidylcholine liposomes retarded by...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1095, doi. 10.1111/j.1365-2621.1997.tb12220.x
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