Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 1
Results: 40
Acceptability of extruded corn snacks as affected by inclusion of soy protein.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 185, doi. 10.1111/j.1365-2621.1999.tb09888.x
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Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 180, doi. 10.1111/j.1365-2621.1999.tb09887.x
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Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 175, doi. 10.1111/j.1365-2621.1999.tb09886.x
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Consumer-rated quality characteristics as related to purchase intent of fresh pork.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 171, doi. 10.1111/j.1365-2621.1999.tb09885.x
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Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 167, doi. 10.1111/j.1365-2621.1999.tb09884.x
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Marination method and honey level affect physical and sensory characteristics of roasted chicken.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 163, doi. 10.1111/j.1365-2621.1999.tb09883.x
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Two-stage nested PCR effectiveness for direct detection of Vibrio vulnificus in natural samples.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 158, doi. 10.1111/j.1365-2621.1999.tb09882.x
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Peanut protein film as affected by drying temperature and pH of film forming solution.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 153, doi. 10.1111/j.1365-2621.1999.tb09881.x
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Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 149, doi. 10.1111/j.1365-2621.1999.tb09880.x
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Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 145, doi. 10.1111/j.1365-2621.1999.tb09879.x
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Changes in specific heat of corn starch due to gelatinization.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 141, doi. 10.1111/j.1365-2621.1999.tb09878.x
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Rheological studies on gelling behavior of soy protein isolates.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 136, doi. 10.1111/j.1365-2621.1999.tb09877.x
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Starch cooking with limited water as affected by zein and guar gum.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 133, doi. 10.1111/j.1365-2621.1999.tb09876.x
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Gelation mechanism of curdlan by dynamic viscoelasticity measurements.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 129, doi. 10.1111/j.1365-2621.1999.tb09875.x
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Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 125, doi. 10.1111/j.1365-2621.1999.tb09874.x
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Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 120, doi. 10.1111/j.1365-2621.1999.tb09873.x
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Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 116, doi. 10.1111/j.1365-2621.1999.tb09872.x
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Firming of cooked sweet potatoes as affected by alum treatment.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 111, doi. 10.1111/j.1365-2621.1999.tb09871.x
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Modeling respiration of apple slices in modified-atmosphere packages.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 105, doi. 10.1111/j.1365-2621.1999.tb09870.x
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Textural properties of raw salmon fillets as related to sampling method.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 99, doi. 10.1111/j.1365-2621.1999.tb09869.x
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Ultrafiltration/reverse osmosis concentration of lobster extract.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 92, doi. 10.1111/j.1365-2621.1999.tb09868.x
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Color in concentrated milk proteins with high sucrose as affected by glucose replacement.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 90, doi. 10.1111/j.1365-2621.1999.tb09867.x
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Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 86, doi. 10.1111/j.1365-2621.1999.tb09866.x
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Tensile, solubility, and electrophoretic properties of egg white films as affected by surface...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 82, doi. 10.1111/j.1365-2621.1999.tb09865.x
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Properties and utilization of pork from an advanced meat recovery system.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 76, doi. 10.1111/j.1365-2621.1999.tb09864.x
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Storage stability of ground pork containing meat from an advanced meat recovery system.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 69, doi. 10.1111/j.1365-2621.1999.tb09863.x
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Sorption isosteric heat determination by thermal analysis and sorption isotherms.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 64, doi. 10.1111/j.1365-2621.1999.tb09862.x
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Ionomeric films of alginic acid.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 61, doi. 10.1111/j.1365-2621.1999.tb09861.x
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Physical and molecular properties of wheat gluten films cast from heated film-forming solutions.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 57, doi. 10.1111/j.1365-2621.1999.tb09860.x
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Soybean protein dispersions at acid pH. Thermal and rheological properties.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 50, doi. 10.1111/j.1365-2621.1999.tb09859.x
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Diffusion of aqueous sugar solutions as affected by Locust Bean Gum studied by NMR.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 46, doi. 10.1111/j.1365-2621.1999.tb09858.x
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Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 42, doi. 10.1111/j.1365-2621.1999.tb09857.x
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Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 37, doi. 10.1111/j.1365-2621.1999.tb09856.x
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Proteolysis of Fynbo cheese salted with NaCl/KCl and ripened at two temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 33, doi. 10.1111/j.1365-2621.1999.tb09855.x
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Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', molecular diffusion...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 25, doi. 10.1111/j.1365-2621.1999.tb09854.x
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Chemical changes and visual appearance of albacore tuna as related to frozen storage.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 20, doi. 10.1111/j.1365-2621.1999.tb09853.x
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Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 16, doi. 10.1111/j.1365-2621.1999.tb09852.x
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Glass transition values of muscle tissue.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 10, doi. 10.1111/j.1365-2621.1999.tb09851.x
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Pulse NMR study of glass transition in Maltodextrin.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 6, doi. 10.1111/j.1365-2621.1999.tb09850.x
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Internal hollows in cooked rice grains (Oryza sativa cv. Koshihikari) observed by NMR Micro imaging.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 1, doi. 10.1111/j.1365-2621.1999.tb09849.x
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