Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 4
Results: 40
Antiplasticization by Water in Reduced-Moisture Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 576, doi. 10.1111/j.1365-2621.1999.tb15088.x
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Quality of Strawberries Packed with Perforated Polypropylene.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 748, doi. 10.1111/j.1365-2621.1999.tb15124.x
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Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 744, doi. 10.1111/j.1365-2621.1999.tb15123.x
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Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 738, doi. 10.1111/j.1365-2621.1999.tb15122.x
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Effectiveness of Sanitizing Agents in Inactivating Escherichia coli in Golden Delicious Apples.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 734, doi. 10.1111/j.1365-2621.1999.tb15121.x
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Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 728, doi. 10.1111/j.1365-2621.1999.tb15120.x
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Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 724, doi. 10.1111/j.1365-2621.1999.tb15119.x
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Reduction of Microbial Counts at a Commercial Beef Koshering Facility.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 719, doi. 10.1111/j.1365-2621.1999.tb15118.x
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Bifidobacterium longum Survival During Frozen and Refrigerated Storage as Related to pH during...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 714, doi. 10.1111/j.1365-2621.1999.tb15117.x
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Measurement of the Thermal Conductivity of Foods at High Pressure.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 709, doi. 10.1111/j.1365-2621.1999.tb15116.x
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High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 704, doi. 10.1111/j.1365-2621.1999.tb15115.x
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Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 701, doi. 10.1111/j.1365-2621.1999.tb15114.x
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Cloud Stabilization of Orange Juice by High Pressure Processing.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 699, doi. 10.1111/j.1365-2621.1999.tb15113.x
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Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 695, doi. 10.1111/j.1365-2621.1999.tb15112.x
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Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 688, doi. 10.1111/j.1365-2621.1999.tb15111.x
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Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 684, doi. 10.1111/j.1365-2621.1999.tb15110.x
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Thermal Aggregation and Dynamic Rheological Properties of Pacific Whiting and Cod Myosins as...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 679, doi. 10.1111/j.1365-2621.1999.tb15109.x
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Pasta-Like Product from Pea Flour by Twin-Screw Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 671, doi. 10.1111/j.1365-2621.1999.tb15108.x
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Compounds Contributing to the `Beany' Odor of Aqueous Solutions of Soy Protein Isolates.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 667, doi. 10.1111/j.1365-2621.1999.tb15107.x
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Thermal Pasteurization Effects on Color of Red Grapefruit Juices.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 663, doi. 10.1111/j.1365-2621.1999.tb15106.x
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Muscle, Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 659, doi. 10.1111/j.1365-2621.1999.tb15105.x
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Starch Gelation Process Observed by FT-IR/ATR Spectrometry with Multivariate Data Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 653
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Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 648, doi. 10.1111/j.1365-2621.1999.tb15103.x
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Myofibril-Bound Serine Proteinase (MBP) and its Degradation of Myofibrillar Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 644, doi. 10.1111/j.1365-2621.1999.tb15102.x
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Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 641, doi. 10.1111/j.1365-2621.1999.tb15101.x
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Oxytetracycline Residues in Cultured White Shrimp Tissue by HPLC and a Microbial Receptor Assay.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 638, doi. 10.1111/j.1365-2621.1999.tb15100.x
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Thermal Gel Degradation (Modori) in Sardine Surimi Gels.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 633, doi. 10.1111/j.1365-2621.1999.tb15099.x
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Optimizing Cholesterol Removal in Cream Using ...-Cyclodextrin and Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 629, doi. 10.1111/j.1365-2621.1999.tb15098.x
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ELISA to Quantify Triose Phosphate Isomerase to Potentially Determine Processing Adequacy in...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 623, doi. 10.1111/j.1365-2621.1999.tb15097.x
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Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 616, doi. 10.1111/j.1365-2621.1999.tb15096.x
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Supercritical CO... Extraction for Total Fat Analysis of Food Products.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 612, doi. 10.1111/j.1365-2621.1999.tb15095.x
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Protease Activities in Raw Milk Determined Using a Synthetic Heptapeptide Substrate.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 606, doi. 10.1111/j.1365-2621.1999.tb15094.x
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Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 601, doi. 10.1111/j.1365-2621.1999.tb15093.x
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Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 597, doi. 10.1111/j.1365-2621.1999.tb15092.x
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Sugars and Free Amino Acids in Stored Russett Burbank Potatoes Treated with CIPC and Alternative...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 592, doi. 10.1111/j.1365-2621.1999.tb15091.x
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Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 587, doi. 10.1111/j.1365-2621.1999.tb15090.x
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Breadmaking Properties of Triticale Flour with Wheat Flour and Relationship to Amylase Activity.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 582, doi. 10.1111/j.1365-2621.1999.tb15089.x
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Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. Coli Strains in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 571, doi. 10.1111/j.1365-2621.1999.tb15087.x
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New Line Intersection Procedure for the Equivalent Point Method of Thermal Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 565, doi. 10.1111/j.1365-2621.1999.tb15086.x
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JFS in Y2K.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. IV
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