Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 8
Results: 35
Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c511, doi. 10.1111/j.1365-2621.2005.tb11510.x
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Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s520, doi. 10.1111/j.1365-2621.2005.tb11528.x
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Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat Replacer.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s513, doi. 10.1111/j.1365-2621.2005.tb11527.x
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Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s553, doi. 10.1111/j.1365-2621.2005.tb11533.x
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Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c478, doi. 10.1111/j.1365-2621.2005.tb11504.x
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An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e450, doi. 10.1111/j.1365-2621.2005.tb11513.x
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Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e443, doi. 10.1111/j.1365-2621.2005.tb11512.x
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Simultaneous Optimization of a Multi-response System by Desirability Function Analysis of Boondi-making: A Case Study.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s539, doi. 10.1111/j.1365-2621.2005.tb11531.x
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Methods for Detecting Botulinum Toxin with Applicability to Screening Foods Against Biological Terrorist Attacks.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. r121, doi. 10.1111/j.1365-2621.2005.tb11525.x
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Components of Vane Yield Stress of Structured Food Dispersions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e498, doi. 10.1111/j.1365-2621.2005.tb11521.x
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Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c503, doi. 10.1111/j.1365-2621.2005.tb11508.x
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Ca<sup>2+</sup> Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c455, doi. 10.1111/j.1365-2621.2005.tb11500.x
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The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c495, doi. 10.1111/j.1365-2621.2005.tb11507.x
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Pulsed Ohmic Heating-A Novel Technique for Minimization of Electrochemical Reactions During Processing.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e460, doi. 10.1111/j.1365-2621.2005.tb11515.x
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Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e471, doi. 10.1111/j.1365-2621.2005.tb11517.x
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Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s527, doi. 10.1111/j.1365-2621.2005.tb11529.x
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Silicon Content of Italian Mineral Waters and Its Contribution to Daily Intake.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s509, doi. 10.1111/j.1365-2621.2005.tb11526.x
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Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. m388, doi. 10.1111/j.1365-2621.2005.tb11524.x
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Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c490, doi. 10.1111/j.1365-2621.2005.tb11506.x
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Cause and Prevention of Cane Molasses Gelling.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c461, doi. 10.1111/j.1365-2621.2005.tb11501.x
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Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c506, doi. 10.1111/j.1365-2621.2005.tb11509.x
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Aroma Active Compounds of Bulgogi.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c517, doi. 10.1111/j.1365-2621.2005.tb11511.x
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Stability of α-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c483, doi. 10.1111/j.1365-2621.2005.tb11505.x
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Development of Muscle Thermal Rigorometer and Characterization of Heat-induced Muscle Shortening of Tilapia.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c465, doi. 10.1111/j.1365-2621.2005.tb11502.x
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Production of Cocoa Butter Microcapsules Using an Electrospray Process.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e492, doi. 10.1111/j.1365-2621.2005.tb11520.x
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Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s548, doi. 10.1111/j.1365-2621.2005.tb11532.x
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Validation of a High-performance Liquid Chromatography-Ultraviolet Method to Quantify Soy Sapogenols A and B in Soy Germs from Different Cultivars and in Soy Isoflavone-Enriched Supplements.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c471, doi. 10.1111/j.1365-2621.2005.tb11503.x
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Effect of Sensory Characteristics and Non-sensory Factors on Consumer Liking of Various Canned Tea Products.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s532, doi. 10.1111/j.1365-2621.2005.tb11530.x
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Production of an Isoflavone Concentrate from Red Clover Flowers.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. s558, doi. 10.1111/j.1365-2621.2005.tb11534.x
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Effect of Near-infrared Radiation and Jet Impingement Heat Transfer on Crust Formation of Bread.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e484, doi. 10.1111/j.1365-2621.2005.tb11519.x
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Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e455, doi. 10.1111/j.1365-2621.2005.tb11514.x
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Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e466, doi. 10.1111/j.1365-2621.2005.tb11516.x
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Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. e477, doi. 10.1111/j.1365-2621.2005.tb11518.x
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Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. m382, doi. 10.1111/j.1365-2621.2005.tb11523.x
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Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. m375, doi. 10.1111/j.1365-2621.2005.tb11522.x
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- Article