Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 3
Results: 40
Garbanzo bean flour usage in cantonese noodles.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 552, doi. 10.1111/j.1365-2621.1998.tb15784.x
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Irradiated ground beef: Sensory and quality changes during storage under various packaging...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 548, doi. 10.1111/j.1365-2621.1998.tb15783.x
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Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 544, doi. 10.1111/j.1365-2621.1998.tb15782.x
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Lipolytic starter culture effects on production of free fatty acids in fermented sausages.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 538, doi. 10.1111/j.1365-2621.1998.tb15781.x
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Survival of Yersinia enterocolitica during fermentation and storage of yogurt.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 535, doi. 10.1111/j.1365-2621.1998.tb15780.x
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On-line measurement of risidence time distribution in a food extruder.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 529, doi. 10.1111/j.1365-2621.1998.tb15779.x
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Corn syrup solids and their saccharide fractions affect crystalization of amorphous sucrose.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 523, doi. 10.1111/j.1365-2621.1998.tb15778.x
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Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 519, doi. 10.1111/j.1365-2621.1998.tb15777.x
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Added phenolic compounds enhance lipid stability in extruded corn.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 516, doi. 10.1111/j.1365-2621.1998.tb15776.x
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Delayed luminescence as an indicator of tomato fruit quality.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 512, doi. 10.1111/j.1365-2621.1998.tb15775.x
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Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 508, doi. 10.1111/j.1365-2621.1998.tb15774.x
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Improved ultrafiltration for color reduction and stabilization of apple juice.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 504, doi. 10.1111/j.1365-2621.1998.tb15773.x
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Mechanical and structural changes in apple (Var. granny smith) due to vacuum impregnation with...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 499, doi. 10.1111/j.1365-2621.1998.tb15772.x
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Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 495, doi. 10.1111/j.1365-2621.1998.tb15771.x
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Microstructure of microcapsules consisting of whey proteins and carbohydrates.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 491, doi. 10.1111/j.1365-2621.1998.tb15770.x
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Simple separation of immunoglobulin from egg yolk by ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 485, doi. 10.1111/j.1365-2621.1998.tb15769.x
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Thermal properties of restructured beef products at different isothermal temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 481, doi. 10.1111/j.1365-2621.1998.tb15768.x
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Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 476, doi. 10.1111/j.1365-2621.1998.tb15767.x
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Dough properties and crumb strength of white pan bread as affected by microbial transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 472, doi. 10.1111/j.1365-2621.1998.tb15766.x
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Oxidative reactions of model maillard reaction products and...-tocopherol in a flour-lipid...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 466, doi. 10.1111/j.1365-2621.1998.tb15765.x
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Anthocyanin pigment composition of red-fleshed potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 458, doi. 10.1111/j.1365-2621.1998.tb15764.x
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Calcium chloride added to irrigation water of mushrooms (Agaricus bisporus) reduces postharvest...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 454, doi. 10.1111/j.1365-2621.1998.tb15763.x
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Isolation of tomato seed meal proteins with salt solutions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 450, doi. 10.1111/j.1365-2621.1998.tb15762.x
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Bioconversion of citrus aroma compounds by Pichia pastoris.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 445, doi. 10.1111/j.1365-2621.1998.tb15761.x
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Purine content in grass shrimp during storage as related to freshness.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 442, doi. 10.1111/j.1365-2621.1998.tb15760.x
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Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 438, doi. 10.1111/j.1365-2621.1998.tb15759.x
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Potassium sorbate diffusivity in American processed and Mozzarella cheese.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 435, doi. 10.1111/j.1365-2621.1998.tb15758.x
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Separation of immunoglobulin G from Cheedar cheese whey by avidin-biotinylated IgY chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 429, doi. 10.1111/j.1365-2621.1998.tb15757.x
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Monitoring proteolysis during Cheddar cheese ripening using two-dimensional gel electrophoresis.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 422, doi. 10.1111/j.1365-2621.1998.tb15756.x
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Functional properties and bitterness of sodium hydrolysates prepared with a bacillus proteinase.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 418, doi. 10.1111/j.1365-2621.1998.tb15755.x
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Stability and photochemistry of vitamin D2 in model system.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 413, doi. 10.1111/j.1365-2621.1998.tb15754.x
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Singlet oxygen and ascorbic acid effects on dimethyl disulpfide and off-flavor in skim milk...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 408, doi. 10.1111/j.1365-2621.1998.tb15753.x
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Heat-induced egg white gels as affected by pH.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 403, doi. 10.1111/j.1365-2621.1998.tb15752.x
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Reversed micellar extraction of hen egg lysozyme.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 399, doi. 10.1111/j.1365-2621.1998.tb15751.x
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Antioxidant effects of carnosine and phytic acid in a model beef system.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 394, doi. 10.1111/j.1365-2621.1998.tb15750.x
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Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 390, doi. 10.1111/j.1365-2621.1998.tb15749.x
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Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 386, doi. 10.1111/j.1365-2621.1998.tb15748.x
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Rapid method for quantification of cholesterol in turkey meat and products.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 382, doi. 10.1111/j.1365-2621.1998.tb15747.x
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Bacterial extracellular ice nucleator effects on freezing of foods.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 375, doi. 10.1111/j.1365-2621.1998.tb15746.x
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Mechanism of inactivation of heat-tolerant spores of Bacillus stearothermophilus IFO 12550 by...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 371, doi. 10.1111/j.1365-2621.1998.tb15745.x
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