Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 3
Results: 65
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1267, doi. 10.1111/j.1365-2621.2002.tb09488.x
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Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1212, doi. 10.1111/j.1365-2621.2002.tb09479.x
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Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 923, doi. 10.1111/j.1365-2621.2002.tb09429.x
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Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 963, doi. 10.1111/j.1365-2621.2002.tb09436.x
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Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1021, doi. 10.1111/j.1365-2621.2002.tb09447.x
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Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1249, doi. 10.1111/j.1365-2621.2002.tb09485.x
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Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1175, doi. 10.1111/j.1365-2621.2002.tb09472.x
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Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 985, doi. 10.1111/j.1365-2621.2002.tb09440.x
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Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1032, doi. 10.1111/j.1365-2621.2002.tb09449.x
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Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 916, doi. 10.1111/j.1365-2621.2002.tb09428.x
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HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 956, doi. 10.1111/j.1365-2621.2002.tb09435.x
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Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 996, doi. 10.1111/j.1365-2621.2002.tb09442.x
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Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations- A Comparison with Wheat Starch.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1043, doi. 10.1111/j.1365-2621.2002.tb09451.x
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Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 978, doi. 10.1111/j.1365-2621.2002.tb09439.x
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Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1007, doi. 10.1111/j.1365-2621.2002.tb09444.x
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Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1130, doi. 10.1111/j.1365-2621.2002.tb09465.x
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Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1170, doi. 10.1111/j.1365-2621.2002.tb09471.x
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The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1255, doi. 10.1111/j.1365-2621.2002.tb09486.x
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Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for Recycling.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1036, doi. 10.1111/j.1365-2621.2002.tb09450.x
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Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1179, doi. 10.1111/j.1365-2621.2002.tb09473.x
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Photooxidative Stability of Ice Cream Prepared from Milk Fat.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1200, doi. 10.1111/j.1365-2621.2002.tb09477.x
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Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1240, doi. 10.1111/j.1365-2621.2002.tb09484.x
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Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1233, doi. 10.1111/j.1365-2621.2002.tb09483.x
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ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 991, doi. 10.1111/j.1365-2621.2002.tb09441.x
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Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 973, doi. 10.1111/j.1365-2621.2002.tb09438.x
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Effect of Iron on the Color of Barley and Other Cereal Porridges.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1208, doi. 10.1111/j.1365-2621.2002.tb09478.x
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Effect of Cooking on the Crispness of Cassava Chips.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1219, doi. 10.1111/j.1365-2621.2002.tb09480.x
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Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1002, doi. 10.1111/j.1365-2621.2002.tb09443.x
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Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1155, doi. 10.1111/j.1365-2621.2002.tb09469.x
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Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1196, doi. 10.1111/j.1365-2621.2002.tb09476.x
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Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 948, doi. 10.1111/j.1365-2621.2002.tb09433.x
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Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1149, doi. 10.1111/j.1365-2621.2002.tb09468.x
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Salmonella Enteritidis Risk Assessment: A Kinetic Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1115, doi. 10.1111/j.1365-2621.2002.tb09462.x
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Characterization of Flavonoids in Different Cultivars of Onion ( Allium cepa L.).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1229, doi. 10.1111/j.1365-2621.2002.tb09482.x
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- Article
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1138, doi. 10.1111/j.1365-2621.2002.tb09466.x
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Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1097, doi. 10.1111/j.1365-2621.2002.tb09459.x
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Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1057, doi. 10.1111/j.1365-2621.2002.tb09453.x
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Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 896, doi. 10.1111/j.1365-2621.2002.tb09425.x
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Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 910, doi. 10.1111/j.1365-2621.2002.tb09427.x
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Edible Antimicrobial Films Based on Chitosan Matrix.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1162, doi. 10.1111/j.1365-2621.2002.tb09470.x
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Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck Liver.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1144, doi. 10.1111/j.1365-2621.2002.tb09467.x
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Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1184, doi. 10.1111/j.1365-2621.2002.tb09474.x
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Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 943, doi. 10.1111/j.1365-2621.2002.tb09432.x
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The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1126, doi. 10.1111/j.1365-2621.2002.tb09464.x
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A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1092, doi. 10.1111/j.1365-2621.2002.tb09458.x
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Electrophoretic Identification of Muscle Proteins in 7 Puffer Species.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 936, doi. 10.1111/j.1365-2621.2002.tb09431.x
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Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1108, doi. 10.1111/j.1365-2621.2002.tb09461.x
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Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers ( Capsicum annuum) by Ozone Gas Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1188, doi. 10.1111/j.1365-2621.2002.tb09475.x
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Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon ( Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 929, doi. 10.1111/j.1365-2621.2002.tb09430.x
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Medium-Long-Medium and Medium-Long-Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1016, doi. 10.1111/j.1365-2621.2002.tb09446.x
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