Nondestructive Methods to Evaluate Maturity Level of Oranges.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 365, doi. 10.1111/j.1365-2621.2000.tb16008.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 2
Results: 32
1
2
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 357, doi. 10.1111/j.1365-2621.2000.tb16007.x
- By:
- Publication type:
- Article
3
Bioactive Properties of Wild Blueberry Fruits.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 352, doi. 10.1111/j.1365-2621.2000.tb16006.x
- By:
- Publication type:
- Article
4
A Fluorescent Lectin Test for Mold in Raw Tomato Juice.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 346, doi. 10.1111/j.1365-2621.2000.tb16005.x
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- Publication type:
- Article
5
Fermentation of Monascus purpureus on Bacterial Cellulose-nata and the Color Stability of Monascus-nata Complex.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 342, doi. 10.1111/j.1365-2621.2000.tb16004.x
- By:
- Publication type:
- Article
6
Effects of Cottage Cheese Whey Pretreatment and 2-phase Crossflow Microfiltration/Ultrafiltration on Permeate Flux and Composition.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 334, doi. 10.1111/j.1365-2621.2000.tb16003.x
- By:
- Publication type:
- Article
7
Comparison Of Air-blast And Pressure Shift Freezing On Norway Lobster Quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 329, doi. 10.1111/j.1365-2621.2000.tb16002.x
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- Publication type:
- Article
8
Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 324, doi. 10.1111/j.1365-2621.2000.tb16001.x
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- Publication type:
- Article
9
Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During Drying.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 315, doi. 10.1111/j.1365-2621.2000.tb16000.x
- By:
- Publication type:
- Article
10
Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 312, doi. 10.1111/j.1365-2621.2000.tb15999.x
- By:
- Publication type:
- Article
11
Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 305, doi. 10.1111/j.1365-2621.2000.tb15998.x
- By:
- Publication type:
- Article
12
Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 300, doi. 10.1111/j.1365-2621.2000.tb15997.x
- By:
- Publication type:
- Article
13
Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 295, doi. 10.1111/j.1365-2621.2000.tb15996.x
- By:
- Publication type:
- Article
14
Exogenous Polyamines and Gibberellic Acid Effects on Peach (Prunus persica L.) Storability Improvement.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 288, doi. 10.1111/j.1365-2621.2000.tb15995.x
- By:
- Publication type:
- Article
15
Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 281, doi. 10.1111/j.1365-2621.2000.tb15994.x
- By:
- Publication type:
- Article
16
Antioxidant Activity of Nontocopherol Hazelnut (Corylus spp.) Penolics.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 276, doi. 10.1111/j.1365-2621.2000.tb15993.x
- By:
- Publication type:
- Article
17
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 270, doi. 10.1111/j.1365-2621.2000.tb15992.x
- By:
- Publication type:
- Article
18
Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 264, doi. 10.1111/j.1365-2621.2000.tb15991.x
- By:
- Publication type:
- Article
19
Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 259, doi. 10.1111/j.1365-2621.2000.tb15990.x
- By:
- Publication type:
- Article
20
Optimization of Simulated Ripe Olive Darkening in Presence of Manganese.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 254, doi. 10.1111/j.1365-2621.2000.tb15989.x
- By:
- Publication type:
- Article
21
Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 246, doi. 10.1111/j.1365-2621.2000.tb15988.x
- By:
- Publication type:
- Article
22
Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 241, doi. 10.1111/j.1365-2621.2000.tb15987.x
- By:
- Publication type:
- Article
23
Triose Phosphate Isomerase as an Endogenous Time-temperature Integrator to Verify Adequacy of Roast Beef Processing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 236, doi. 10.1111/j.1365-2621.2000.tb15986.x
- By:
- Publication type:
- Article
24
Acylation and Solubility of Casein Precipitated by Carbon Dioxide.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 227, doi. 10.1111/j.1365-2621.2000.tb15984.x
- By:
- Publication type:
- Article
25
Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 231, doi. 10.1111/j.1365-2621.2000.tb15985.x
- By:
- Publication type:
- Article
26
Covalent Crosslinking in Heated Protein Systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 221, doi. 10.1111/j.1365-2621.2000.tb15983.x
- By:
- Publication type:
- Article
27
Viscoelastic Changes of Rice Starch Suspensions During Gelatinization.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 215, doi. 10.1111/j.1365-2621.2000.tb15982.x
- By:
- Publication type:
- Article
28
Dietary Iron and Copper Removal Does Not Improve Cholesterol and Lipid Oxidative Stability of Raw and Cooked Broiler Meat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 211, doi. 10.1111/j.1365-2621.2000.tb15981.x
- By:
- Publication type:
- Article
29
Aluminum Content in Foods and Beverages Consumed in the Spanish Diet.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 206, doi. 10.1111/j.1365-2621.2000.tb15980.x
- By:
- Publication type:
- Article
30
Gelation and Water Binding Properties of Transglutaminase-treated Skim Milk Powder.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 200, doi. 10.1111/j.1365-2621.2000.tb15979.x
- By:
- Publication type:
- Article
31
Physicochemical and Sensory Characteristics of Fish Gelatin.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 194, doi. 10.1111/j.1365-2621.2000.tb15978.x
- By:
- Publication type:
- Article
32
Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 188, doi. 10.1111/j.1365-2621.2000.tb15977.x
- By:
- Publication type:
- Article