Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 5
Results: 24
Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 758, doi. 10.1111/j.1365-2621.2001.tb04634.x
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- Publication type:
- Article
Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed Veal.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 762, doi. 10.1111/j.1365-2621.2001.tb04635.x
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- Article
Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 754, doi. 10.1111/j.1365-2621.2001.tb04633.x
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- Publication type:
- Article
Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 747, doi. 10.1111/j.1365-2621.2001.tb04632.x
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- Publication type:
- Article
Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 742, doi. 10.1111/j.1365-2621.2001.tb04631.x
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- Article
Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 705, doi. 10.1111/j.1365-2621.2001.tb04625.x
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- Article
Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 729, doi. 10.1111/j.1365-2621.2001.tb04629.x
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- Publication type:
- Article
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical Preservatives.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 724, doi. 10.1111/j.1365-2621.2001.tb04628.x
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- Publication type:
- Article
Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 716, doi. 10.1111/j.1365-2621.2001.tb04627.x
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- Publication type:
- Article
Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 711, doi. 10.1111/j.1365-2621.2001.tb04626.x
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- Publication type:
- Article
Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection Oven.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 734, doi. 10.1111/j.1365-2621.2001.tb04630.x
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- Publication type:
- Article
Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 698, doi. 10.1111/j.1365-2621.2001.tb04624.x
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- Publication type:
- Article
Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 694, doi. 10.1111/j.1365-2621.2001.tb04623.x
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- Publication type:
- Article
Pressure-Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic Study.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 686, doi. 10.1111/j.1365-2621.2001.tb04622.x
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- Publication type:
- Article
Characterization of Pectins and Some Secondary Compounds from Theobroma cacao Hulls.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 653, doi. 10.1111/j.1365-2621.2001.tb04616.x
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- Publication type:
- Article
Microencapsulating Properties of Whey Protein Concentrate 75.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 675, doi. 10.1111/j.1365-2621.2001.tb04620.x
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- Publication type:
- Article
Sausage Structure Analysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 670, doi. 10.1111/j.1365-2621.2001.tb04619.x
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- Publication type:
- Article
Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 662, doi. 10.1111/j.1365-2621.2001.tb04618.x
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- Publication type:
- Article
PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam Species.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 657, doi. 10.1111/j.1365-2621.2001.tb04617.x
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- Publication type:
- Article
Concentration Measurement by Acoustic Reflectance.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 681, doi. 10.1111/j.1365-2621.2001.tb04621.x
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- Publication type:
- Article
Improved Method for Determining Food Protein Degree of Hydrolysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 642, doi. 10.1111/j.1365-2621.2001.tb04614.x
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- Publication type:
- Article
Detection of Genetically Modified Food Products in a Commercial Laboratory.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 634, doi. 10.1111/j.1365-2621.2001.tb04613.x
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- Publication type:
- Article
Structure-Function-Structure: Putting the Pieces Together Industrial Aspects of Selected JFS Articles.
- Published in:
- 2001
- Publication type:
- Abstract
Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 647, doi. 10.1111/j.1365-2621.2001.tb04615.x
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- Publication type:
- Article