Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 6
Results: 26
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 865, doi. 10.1111/j.1365-2621.2001.tb15188.x
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Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 909, doi. 10.1111/j.1365-2621.2001.tb15195.x
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Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 903, doi. 10.1111/j.1365-2621.2001.tb15194.x
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Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 892, doi. 10.1111/j.1365-2621.2001.tb15192.x
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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 886, doi. 10.1111/j.1365-2621.2001.tb15191.x
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Mealiness in Apples: Towards a Multilingual Consumer Vocabulary.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 872, doi. 10.1111/j.1365-2621.2001.tb15189.x
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High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's Milk.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 880, doi. 10.1111/j.1365-2621.2001.tb15190.x
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Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 897, doi. 10.1111/j.1365-2621.2001.tb15193.x
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Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 860, doi. 10.1111/j.1365-2621.2001.tb15187.x
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Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua).
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 821, doi. 10.1111/j.1365-2621.2001.tb15180.x
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Debittering and Hydrolysis of a Tryptic Hydrolysate of β-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 816, doi. 10.1111/j.1365-2621.2001.tb15179.x
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The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In Vitro.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 856, doi. 10.1111/j.1365-2621.2001.tb15186.x
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Characterization and Stability of Pigments Extracted from Terminalia Catappa Leaves.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 832, doi. 10.1111/j.1365-2621.2001.tb15182.x
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Volatile Flavor Compounds of Sweetened Condensed Milk.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 804, doi. 10.1111/j.1365-2621.2001.tb15176.x
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Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solvents.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 850, doi. 10.1111/j.1365-2621.2001.tb15185.x
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Irradiation as a Pretreatment to Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 844, doi. 10.1111/j.1365-2621.2001.tb15184.x
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Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 838, doi. 10.1111/j.1365-2621.2001.tb15183.x
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Aspartame Degradation in Solutions at Various pH Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 808, doi. 10.1111/j.1365-2621.2001.tb15177.x
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Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 827, doi. 10.1111/j.1365-2621.2001.tb15181.x
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Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 799, doi. 10.1111/j.1365-2621.2001.tb15175.x
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De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) Achenes.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 810, doi. 10.1111/j.1365-2621.2001.tb15178.x
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Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant Dough.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 782, doi. 10.1111/j.1365-2621.2001.tb15172.x
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Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food Technology.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 772, doi. 10.1111/j.1365-2621.2001.tb15171.x
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Transmutation for the Better.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. v
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Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 793, doi. 10.1111/j.1365-2621.2001.tb15174.x
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A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn Syrup.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 787, doi. 10.1111/j.1365-2621.2001.tb15173.x
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