287 related articles for article (PubMed ID: 19021797)
1. Thermal properties of ration components as affected by moisture content and water activity during freezing.
Li J; Chinachoti P; Wang D; Hallberg LM; Sun XS
J Food Sci; 2008 Nov; 73(9):E425-30. PubMed ID: 19021797
[TBL] [Abstract][Full Text] [Related]
2. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.
Lee SW; Kang CS
Nahrung; 2003 Oct; 47(5):330-3. PubMed ID: 14609089
[TBL] [Abstract][Full Text] [Related]
3. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
Dahl CA; Matthews ME
J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
[TBL] [Abstract][Full Text] [Related]
4. Plant vitrification solution 2 lowers water content and alters freezing behavior in shoot tips during cryoprotection.
Volk GM; Walters C
Cryobiology; 2006 Feb; 52(1):48-61. PubMed ID: 16321367
[TBL] [Abstract][Full Text] [Related]
5. Determination of thermal properties of composting bulking materials.
Ahn HK; Sauer TJ; Richard TL; Glanville TD
Bioresour Technol; 2009 Sep; 100(17):3974-81. PubMed ID: 19362828
[TBL] [Abstract][Full Text] [Related]
6. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels.
Ronda F; Roos YH
Carbohydr Res; 2008 Apr; 343(5):903-11. PubMed ID: 18267318
[TBL] [Abstract][Full Text] [Related]
7. Effect of moisture content on the invertase activity of freeze-dried S. cerevisiae.
Pitombo RN; Spring C; Passos RF; Tonato M; Vitolo M
Cryobiology; 1994 Aug; 31(4):383-92. PubMed ID: 7924395
[TBL] [Abstract][Full Text] [Related]
8. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef.
Kabil E; Aktaş N; Balcı E
Meat Sci; 2012 Apr; 90(4):932-8. PubMed ID: 22197099
[TBL] [Abstract][Full Text] [Related]
9. The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry.
Orlien V; Risbo J; Andersen ML; Skibsted LH
J Agric Food Chem; 2003 Jan; 51(1):211-7. PubMed ID: 12502410
[TBL] [Abstract][Full Text] [Related]
10. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince.
Cheung IW; Liceaga AM; Li-Chan EC
J Food Sci; 2009 Oct; 74(8):C588-94. PubMed ID: 19799654
[TBL] [Abstract][Full Text] [Related]
11. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
[TBL] [Abstract][Full Text] [Related]
12. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
Lee YS; Saha A; Xiong R; Owens CM; Meullenet JF
J Food Sci; 2008 May; 73(4):E162-8. PubMed ID: 18460125
[TBL] [Abstract][Full Text] [Related]
13. Thermal properties of cowpea flour: a study by differential scanning calorimetry.
Henshaw FO; McWatters KH; Akingbala JO; Chinnan MS
Nahrung; 2003 Jun; 47(3):161-5. PubMed ID: 12866616
[TBL] [Abstract][Full Text] [Related]
14. Thermal properties of freezing bound water restrained by polysaccharides.
Hatakeyama T; Tanaka M; Hatakeyama H
J Biomater Sci Polym Ed; 2010; 21(14):1865-75. PubMed ID: 20557717
[TBL] [Abstract][Full Text] [Related]
15. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry.
Tang CH; Choi SM; Ma CY
Int J Biol Macromol; 2007 Jan; 40(2):96-104. PubMed ID: 16875727
[TBL] [Abstract][Full Text] [Related]
16. Cook/chill foodservice systems. Predicting cooling time of a ground beef entrée chilled in bulk.
Rollin JL; Matthews ME; Lung DB
J Am Diet Assoc; 1979 Oct; 75(4):440-5. PubMed ID: 573293
[TBL] [Abstract][Full Text] [Related]
17. Thermal syneresis affected by heating schedule and moisture level in surimi gels.
Park YD; Yoon KS; Lee CM
J Food Sci; 2008 Mar; 73(2):E103-7. PubMed ID: 18298723
[TBL] [Abstract][Full Text] [Related]
18. [Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province].
Roszczenko A; Rogalska J; Potapczuk L; Kleczyńska A
Przegl Lek; 2001; 58 Suppl 7():30-4. PubMed ID: 11957780
[TBL] [Abstract][Full Text] [Related]
19. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
Amrein TM; Limacher A; Conde-Petit B; Amado R; Escher F
J Agric Food Chem; 2006 Aug; 54(16):5910-6. PubMed ID: 16881694
[TBL] [Abstract][Full Text] [Related]
20. Role of water upon the formation of acrylamide in a potato model system.
Mestdagh F; De Meulenaer B; Cucu T; Van Peteghem C
J Agric Food Chem; 2006 Nov; 54(24):9092-8. PubMed ID: 17117795
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
