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Results: 1-25/57
Authors:
SCHREIBER GA
ZIEGELMANN B
QUITZSCH G
HELLE N
BOGL KW
DELINCEE H
Citation: Ga. Schreiber et al., LUMINESCENCE TECHNIQUES TO IDENTIFY THE TREATMENT OF FOODS BY IONIZING-RADIATION, Food structure, 12(4), 1993, pp. 385-396
Authors:
SOKHEY AS
HANNA MA
WOOTTON M
GALLANT DJ
Citation: As. Sokhey et al., PROPERTIES OF IRRADIATED STARCHES, Food structure, 12(4), 1993, pp. 397-410
Authors:
GARTI N
REICHMAN D
HENDRICKX HACM
DICKINSON E
JACKSON LK
BERGENSTAHL B
Citation: N. Garti et al., HYDROCOLLOIDS AS FOOD EMULSIFIERS AND STABILIZERS, Food structure, 12(4), 1993, pp. 411-426
Authors:
KOOLMEES PA
WIJNGAARDS G
TERSTEEG MHG
VANLOGTESTIJN JG
COMER FW
GORDON A
TORNBERG E
LEWIS DF
Citation: Pa. Koolmees et al., CHANGES IN THE MICROSTRUCTURE OF A COMMINUTED MEAT SYSTEM DURING HEATING, Food structure, 12(4), 1993, pp. 427-441
Authors:
NEWMAN PB
Citation: Pb. Newman, AN OVERVIEW OF THE ROLE OF FAT IN NUTRITION AND FORMULATION AND ITS MEASUREMENT IN THE LIVE ANIMAL, MEAT CARCASS AND PROCESSED MEAT-PRODUCTS, Food structure, 12(4), 1993, pp. 443-455
Authors:
MOREAU DL
ROSENBERG M
MILLER MM
ZIEGLER G
Citation: Dl. Moreau et al., MICROSTRUCTURE AND FAT EXTRACTABILITY IN MICROCAPSULES BASED ON WHEY PROTEINS OR MIXTURES OF WHEY PROTEINS AND LACTOSE, Food structure, 12(4), 1993, pp. 457-468
Authors:
AGUILERA JM
KINELLA JE
LIBOFF M
DICKINSON E
MORR CV
XIONG XL
Citation: Jm. Aguilera et al., STRUCTURE-COMPRESSIVE STRESS RELATIONSHIPS IN MIXED DAIRY GELS, Food structure, 12(4), 1993, pp. 469-474
Authors:
MCMANUS WR
MCMAHON DJ
OBERG CJ
KALAB M
ARMBRUSTER BL
ROSENBERG M
KIELY LJ
Citation: Wr. Mcmanus et al., HIGH-RESOLUTION SCANNING ELECTRON-MICROSCOPY OF MILK-PRODUCTS - A NEWSAMPLE PREPARATION PROCEDURE, Food structure, 12(4), 1993, pp. 475-482
Authors:
JOSEPH E
CRITES SG
SWANSON BG
JOHARI O
Citation: E. Joseph et al., MICROSTRUCTURE OF IDLI, Food structure, 12(4), 1993, pp. 483-488
Authors:
BELISLE PR
RASCO BA
SIFFRING K
BRUINSMA B
MOSS R
RESMINI P
CAMIRE ME
Citation: Pr. Belisle et al., BAKING PROPERTIES AND MICROSTRUCTURE OF YEAST-RAISED BREADS CONTAINING WHEAT BRAN - CARRAGEENAN BLENDS OR LAMINATES, Food structure, 12(4), 1993, pp. 489-496
Authors:
LEWIS DF
Citation: Df. Lewis, DEVELOPMENT OF THE FOOD-MICROSCOPIST, Food structure, 12(3), 1993, pp. 275-283
Authors:
BROOKER BE
KROG N
DICKINSON E
BOODE K
Citation: Be. Brooker et al., THE STABILIZATION OF AIR IN CAKE BATTERS - THE ROLE OF FAT, Food structure, 12(3), 1993, pp. 285-296
Authors:
KNEIFEL W
SEILER A
DEWIT JN
KINDSTEDT PS
Citation: W. Kneifel et al., WATER-HOLDING PROPERTIES OF MILK PROTEIN PRODUCTS - A REVIEW, Food structure, 12(3), 1993, pp. 297-308
Authors:
VERREZBAGNIS V
BOUCHET B
GALLANT DJ
HERMANSSON AM
KIM JM
Citation: V. Verrezbagnis et al., RELATIONSHIP BETWEEN THE STARCH GRANULE STRUCTURE AND THE TEXTURAL PROPERTIES OF HEAT-INDUCED SURIMI GELS, Food structure, 12(3), 1993, pp. 309-320
Authors:
AKIN DE
RIGSBY LL
HANNA WW
CHERNEY JH
WEIMER PJ
HARBERS LH
Citation: De. Akin et al., BIODEGRADATION OF CELL-TYPES IN NORMAL AND BROWN MIDRIB MUTANT PEARL-MILLET (PENNISETUM-GLAUCUM (L) R BR) - MICROSPECTROPHOTOMETRIC AND ELECTRON-MICROSCOPIC STUDIES OF WALLS AND WALL LAYERS, Food structure, 12(3), 1993, pp. 321-332
Authors:
SAIO K
MONMA M
Citation: K. Saio et M. Monma, MICROSTRUCTURAL APPROACH TO LEGUME SEEDS FOR FOOD USES, Food structure, 12(3), 1993, pp. 333-341
Authors:
HEERTJE I
LEWIS DF
Citation: I. Heertje et Df. Lewis, STRUCTURE AND FUNCTION OF FOOD-PRODUCTS - A REVIEW, Food structure, 12(3), 1993, pp. 343-364
Authors:
LEWIS DF
KALAB M
MCCRONE WC
Citation: Df. Lewis et al., A TUTORIAL AND COMPREHENSIVE BIBLIOGRAPHY ON THE IDENTIFICATION OF FOREIGN-BODIES FOUND IN FOOD, Food structure, 12(3), 1993, pp. 365-378
Authors:
KISPETER J
HORVATH LI
BAJUSZKABOK K
KISS LI
ZAHONYIRACS P
ROSENBERG M
Citation: J. Kispeter et al., IDENTIFICATION OF RADIATION TREATMENT OF MINERAL-ENRICHED MILK PROTEIN-CONCENTRATE BY COMPLEX TEST PROTOCOLS - A COMPARISON OF THERMOLUMINESCENCE, ELECTRON-SPIN-RESONANCE AND RHEOLOGICAL INVESTIGATIONS, Food structure, 12(3), 1993, pp. 379-384
Authors:
CHEN JS
DICKINSON E
IVESON G
Citation: Js. Chen et al., INTERFACIAL INTERACTIONS, COMPETITIVE ADSORPTION AND EMULSION STABILITY, Food structure, 12(2), 1993, pp. 135-146
Authors:
GARCIA E
LAJOLO FM
SWANSON BG
Citation: E. Garcia et al., A COMPARATIVE-STUDY OF NORMAL AND HARD-TO-COOK BRAZILIAN COMMON BEAN (PHASEOLUS-VULGARIS) - ULTRASTRUCTURAL AND HISTOCHEMICAL ASPECTS, Food structure, 12(2), 1993, pp. 147-154
Authors:
JOSEPH E
CRITES SG
SWANSON BG
Citation: E. Joseph et al., MICROSTRUCTURE OF BLACK, GREEN AND RED GRAM, Food structure, 12(2), 1993, pp. 155-162
Authors:
OFSTAD R
KIDMAN S
MYKLEBUST R
HERMANSSON AM
Citation: R. Ofstad et al., LIQUID HOLDING CAPACITY AND STRUCTURAL-CHANGES DURING HEATING OF FISHMUSCLE - COD (GADUS-MORHUA L) AND SALMON (SALMO-SALAR), Food structure, 12(2), 1993, pp. 163-174
PHYSICOCHEMICAL CHANGES OCCURRING IN GAMMA-IRRADIATED FLOURS STUDIED BY SMALL-ANGLE X-RAY-SCATTERING
Authors:
CIESLA K
ZOLTOWSKI T
DIDUSZKO R
Citation: K. Ciesla et al., PHYSICOCHEMICAL CHANGES OCCURRING IN GAMMA-IRRADIATED FLOURS STUDIED BY SMALL-ANGLE X-RAY-SCATTERING, Food structure, 12(2), 1993, pp. 175-180
Authors:
SVEGMARK K
HERMANSSON AM
Citation: K. Svegmark et Am. Hermansson, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF COMPOSITES OF POTATO STARCH GRANULES AND AMYLOSE - A COMPARISON OF OBSERVED AND PREDICTED STRUCTURES, Food structure, 12(2), 1993, pp. 181-193