Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 4
Results: 50
Linoleic acid Isomerase Activity in Enzyme Extracts from Lactobacillus Acidophilus and Propionibacterium Freudenreichii ssp. Shermanii.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1502, doi. 10.1111/j.1365-2621.2002.tb10312.x
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Fortification Spirit, a Contributor to the Aroma Complexity of Port.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1564, doi. 10.1111/j.1365-2621.2002.tb10323.x
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Effect of High-Pressure Processing on Vibrio parahaemolyticus Strains in Pure Culture and Pacific Oysters.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1506, doi. 10.1111/j.1365-2621.2002.tb10313.x
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Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1300, doi. 10.1111/j.1365-2621.2002.tb10278.x
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A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop Data.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1407, doi. 10.1111/j.1365-2621.2002.tb10298.x
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Pectinesterase Inhibitor in Rubbery Banana ( Musa sapientum L.).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1337, doi. 10.1111/j.1365-2621.2002.tb10284.x
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Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1308, doi. 10.1111/j.1365-2621.2002.tb10279.x
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Isolation of Anticomplementary Substances from Cucurbita Moschata Duch.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1348, doi. 10.1111/j.1365-2621.2002.tb10286.x
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Collagen as the Major Edible Component of Sea Cucumber ( Stichopus japonicus).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1319, doi. 10.1111/j.1365-2621.2002.tb10281.x
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Nonenzymatic Browning and Chemical Changes During Grape Juice Storage.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1538, doi. 10.1111/j.1365-2621.2002.tb10318.x
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Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on Escherichia coli O157:H7.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1486, doi. 10.1111/j.1365-2621.2002.tb10310.x
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Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1388, doi. 10.1111/j.1365-2621.2002.tb10295.x
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Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1530, doi. 10.1111/j.1365-2621.2002.tb10317.x
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Application of Quality Index Method (QIM) Scheme in Shelf-life Study of Farmed Atlantic Salmon ( Salmo salar).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1570, doi. 10.1111/j.1365-2621.2002.tb10324.x
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Film-forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea-Protein-Isolate Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1399, doi. 10.1111/j.1365-2621.2002.tb10297.x
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Estimating the Frequency of Future High Microbial Counts in Records with an Actual or Potential Trend or Periodicity.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1278, doi. 10.1111/j.1365-2621.2002.tb10276.x
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Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1383, doi. 10.1111/j.1365-2621.2002.tb10294.x
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Determination of Synthetic Colors in Soft Drinks and Confectioneries by Micellar Electrokinetic Capillary Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1314, doi. 10.1111/j.1365-2621.2002.tb10280.x
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Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1288, doi. 10.1111/j.1365-2621.2002.tb10277.x
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Volatile Compounds of Raw Beef from 5 Local Spanish Cattle Breeds Stored Under Modified Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1580, doi. 10.1111/j.1365-2621.2002.tb10325.x
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Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from Tofu.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1511, doi. 10.1111/j.1365-2621.2002.tb10314.x
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Histamine Production by Morganella morganii in Mackerel, Albacore, Mahi-mahi, and Salmon at Various Storage Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1522, doi. 10.1111/j.1365-2621.2002.tb10316.x
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Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1544, doi. 10.1111/j.1365-2621.2002.tb10319.x
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Occurrence of Histamine-Forming Bacteria in Albacore and Histamine Accumulation in Muscle at Ambient Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1515, doi. 10.1111/j.1365-2621.2002.tb10315.x
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Development and Sensory Analysis of a Textured Whey Protein Meatless Patty.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1555, doi. 10.1111/j.1365-2621.2002.tb10321.x
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Characterization of Soy Protein Concentrate Produced by Membrane Ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1412, doi. 10.1111/j.1365-2621.2002.tb10299.x
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Hydrocolloid-Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1360, doi. 10.1111/j.1365-2621.2002.tb10289.x
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Crystallization Kinetics of Concentrated α,α-Trehalose and α,α-Trehalose/Salt Solutions Studied by Low-resolution <sup>1</sup>H-Pulsed NMR.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1331, doi. 10.1111/j.1365-2621.2002.tb10283.x
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Sensory and Texture Quality of Canned Whelk ( Astraea undosa) Subjected to Tenderizing Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1559, doi. 10.1111/j.1365-2621.2002.tb10322.x
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Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric Fields.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1467, doi. 10.1111/j.1365-2621.2002.tb10307.x
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Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1393, doi. 10.1111/j.1365-2621.2002.tb10296.x
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Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1364, doi. 10.1111/j.1365-2621.2002.tb10290.x
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Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1379, doi. 10.1111/j.1365-2621.2002.tb10293.x
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Modified Atmosphere Packaging of Fennel.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1550, doi. 10.1111/j.1365-2621.2002.tb10320.x
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Water Vapor Uptake by Fat-Free Apple Chips Decreased by Emulsifiers.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1438, doi. 10.1111/j.1365-2621.2002.tb10302.x
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Edible Films Prepared from Water Extract of Soybeans.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1449, doi. 10.1111/j.1365-2621.2002.tb10304.x
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Active Treatment of Frying Oil for Enhanced Fry-life.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1478, doi. 10.1111/j.1365-2621.2002.tb10309.x
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The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar).
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1462, doi. 10.1111/j.1365-2621.2002.tb10306.x
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Ultrasonic Monitoring of Powder Dissolution.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1473, doi. 10.1111/j.1365-2621.2002.tb10308.x
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Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1444, doi. 10.1111/j.1365-2621.2002.tb10303.x
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Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1370, doi. 10.1111/j.1365-2621.2002.tb10291.x
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Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo- and Holo-α-Lactalbumin Employing Fourier Transform Infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1341, doi. 10.1111/j.1365-2621.2002.tb10285.x
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Determining Washing Conditions During the Preparation of Frozen Surimi from Surubí ( Pseudoplatystome Coruscans) Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1455, doi. 10.1111/j.1365-2621.2002.tb10305.x
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Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1495, doi. 10.1111/j.1365-2621.2002.tb10311.x
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Energy Balance of Low Hydrated Starches Transition Under Shear.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1426, doi. 10.1111/j.1365-2621.2002.tb10301.x
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Enantiomer Separation of D-L Branched Amino Acids by Capillary Electrophoresis in Sport Nutritional Supplements.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1352, doi. 10.1111/j.1365-2621.2002.tb10287.x
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Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1323, doi. 10.1111/j.1365-2621.2002.tb10282.x
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Sealing and Storage Position Effects on Wine Evolution.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1374, doi. 10.1111/j.1365-2621.2002.tb10292.x
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Moisture Sorption of Amorphous Sugar Products.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1419, doi. 10.1111/j.1365-2621.2002.tb10300.x
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Effects of Variety and Crop Year on Tocopherols in Pecans.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1356, doi. 10.1111/j.1365-2621.2002.tb10288.x
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