Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 1
Results: 31
Extending Shelf Life of Fresh-cut Pears.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 181, doi. 10.1111/j.1365-2621.2000.tb15976.x
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Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 173, doi. 10.1111/j.1365-2621.2000.tb15975.x
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Texture Assessment of French Cheeses.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 168, doi. 10.1111/j.1365-2621.2000.tb15974.x
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Survival and Growth of Vibrio cholerae O1, Salmonella typhi, and Escherichia coli O157: H7 in Alfalfa Sprouts.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 162, doi. 10.1111/j.1365-2621.2000.tb15973.x
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Combined Pressure-temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic Study.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 155, doi. 10.1111/j.1365-2621.2000.tb15972.x
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Microbiological and Color Quality Changes of Channel Catfish Frame Mince During Chilled and Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 151, doi. 10.1111/j.1365-2621.2000.tb15971.x
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Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 144, doi. 10.1111/j.1365-2621.2000.tb15970.x
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pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 139, doi. 10.1111/j.1365-2621.2000.tb15969.x
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Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 134, doi. 10.1111/j.1365-2621.2000.tb15968.x
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Proteolytic Degradation of Tropical Tilapia Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 129, doi. 10.1111/j.1365-2621.2000.tb15967.x
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Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 123, doi. 10.1111/j.1365-2621.2000.tb15966.x
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- Article
Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 115, doi. 10.1111/j.1365-2621.2000.tb15965.x
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Measurement of the Yield Stress of Protein Foams by Vane Rheometry.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 110, doi. 10.1111/j.1365-2621.2000.tb15964.x
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Textural, Water Holding, and sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 101, doi. 10.1111/j.1365-2621.2000.tb15963.x
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Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 96, doi. 10.1111/j.1365-2621.2000.tb15962.x
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Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 87, doi. 10.1111/j.1365-2621.2000.tb15961.x
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Purification and Characterization of Low Molecular Weight Kininogen from Pig Plasma.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 81, doi. 10.1111/j.1365-2621.2000.tb15960.x
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Technical Approach to Simplify the Purification Method and Characterization of Microbial Transglutaminase Produced from Streptoverticillium ladakanum.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 76, doi. 10.1111/j.1365-2621.2000.tb15959.x
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Degradation of Lycopene, Alpha-Carotene, and Beta-Carotene During Lipid Peroxidation.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 71, doi. 10.1111/j.1365-2621.2000.tb15958.x
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Lycopene Stability in Tomato Powders.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 67, doi. 10.1111/j.1365-2621.2000.tb15957.x
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High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 61, doi. 10.1111/j.1365-2621.2000.tb15956.x
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Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 53, doi. 10.1111/j.1365-2621.2000.tb15955.x
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Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 48, doi. 10.1111/j.1365-2621.2000.tb15954.x
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Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stores at...
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 40, doi. 10.1111/j.1365-2621.2000.tb15953.x
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Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 34, doi. 10.1111/j.1365-2621.2000.tb15952.x
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Liver Injury-preventive Effect of Tea Theanine in Rats.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 30, doi. 10.1111/j.1365-2621.2000.tb15951.x
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Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 24, doi. 10.1111/j.1365-2621.2000.tb15950.x
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The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 20, doi. 10.1111/j.1365-2621.2000.tb15949.x
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Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 15, doi. 10.1111/j.1365-2621.2000.tb15948.x
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Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 9, doi. 10.1111/j.1365-2621.2000.tb15947.x
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Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 1, p. 2, doi. 10.1111/j.1365-2621.2000.tb15946.x
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