Israel S. Saguy: search on Z-Library

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1

Effect of Water Activity and Moisture Content on the Stability of Beet Powder Pigments

E. COHEN, ISRAEL SAGUY

Journal:

Journal of Food Science

Year:

1983

Language:

english

File:

PDF, 583 KB

english, 1983

2

Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage

DORIT RASSIS, ISRAEL SAM SAGUY

Journal:

International Journal of Food Science & Technology

Year:

1995

Language:

english

File:

PDF, 536 KB

english, 1995

3

ESTIMATION OF ARRHENIUS MODEL PARAMETERS USING THREE LEAST SQUARES METHODS

STEPHEN G. HARALAMPU, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Processing and Preservation

Year:

1985

Language:

english

File:

PDF, 570 KB

english, 1985

4

STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSES

ELI COHEN, ISRAEL SAGUY

Journal:

Journal of Food Processing and Preservation

Year:

1985

Language:

english

File:

PDF, 704 KB

english, 1985

5

A Simplified Method for Determination of Browning in Dairy Powders

RAHAMIM PALOMBO, ARIEH GERTLER, ISRAEL SAGUY

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 138 KB

english, 1984

6

Statistical Calibration of instruments Using Water Activity Determination As An Example

ISRAEL SAGUY, BRUCE DREW

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 544 KB

english, 1987

7

Criterion for Oil Uptake during Deep-fat Frying

ELI J. PINTHUS, PNINA WEINBERG, ISRAEL SAM SAGUY

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 292 KB

english, 1993

8

Thermal stability of pomegranate juice

Martin Mishkin, Israel Saguy

Journal:

European Food Research and Technology

Year:

1982

Language:

english

File:

PDF, 225 KB

english, 1982

9

Measurements of oxygen-18/oxygen-16 stable isotope ratio in citrus juice: A comparison of preparation methods

Cohen, Eli, Saguy, Israel

Journal:

Journal of Agricultural and Food Chemistry

Year:

1984

Language:

english

File:

PDF, 362 KB

english, 1984

10

Utilization of the “complex method” to optimize a fermentation process

Journal:

Biotechnology and Bioengineering

Year:

1982

Language:

english

File:

PDF, 320 KB

english, 1982

11

The performance of a dynamic stability test for moisture sensitivity

Stephen G. Haralampu, Israel Saguy, Marcus Karel

Journal:

Mathematical Modelling

Year:

1986

Language:

english

File:

PDF, 549 KB

english, 1986

12

Identification of moisture sensitivity models of packaged materials under simulated storage conditions

Stephen G. Haralampu, Israel Saguy, Marcus Karel

Journal:

Mathematical Modelling

Year:

1986

Language:

english

File:

PDF, 659 KB

english, 1986

13

Tailor-made porous solid foods

Dorit Rassis, Amos Nussinovitch, Israel S. Saguy

Journal:

International Journal of Food Science & Technology

Year:

1997

Language:

english

File:

PDF, 448 KB

english, 1997

14

Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes

MARTIN MISHKIN, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1983

Language:

english

File:

PDF, 515 KB

english, 1983

15

Optimization of Nutrient Retention During Processing: Ascorbic Acid in Potato Dehydration

MARTIN MISHKIN, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 638 KB

english, 1984

16

A Dynamic Test for Kinetic Models of Chemical Changes During Processing: Ascorbic Acid Degradation in Dehydration of Potatoes

MARTIN MISHKIN, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 469 KB

english, 1984

17

Prediction of Beta-Carotene Decolorization in Model System Under Static and Dynamic Conditions of Reduced Oxygen Environment

ISRAEL SAGUY, MARIANA GOLDMAN, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 631 KB

english, 1985

18

Constraints to Quality Optimization in Aseptic Processing

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 257 KB

english, 1988

19

Particle Size Effects on the Diffuse Reflectance of a Sucrose-Caramel Admixture

ISRAEL SAM SAGUY, ERNST GRAF

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 274 KB

english, 1991

20

Gel-strength in Restructured Potato Products Affects Oil Uptake during Deep-fat frying

ELI J. PINTHUS, PNINA WEINBERG, ISRAEL SAM SAGUY

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 270 KB

english, 1992

21

Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

ELI COHEN, YEHUDITH BIRK, CHAIM H. MANNHEIM, ISRAEL S. SAGUY

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 530 KB

english, 1994

22

Initial Interfacial Tension and Oil Uptake by Deep-fat Fried Foods

ELI J. PINTHUS, ISRAEL SAM SAGUY

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 514 KB

english, 1994

23

KINETICS OF OXIDATION OF DEHYDRATED FOOD AT LOW OXYGEN PRESSURES

LOUIS J. KACYN, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Processing and Preservation

Year:

1983

Language:

english

File:

PDF, 627 KB

english, 1983

24

MINIMIZING ASCORBIC ACID LOSS DURING AIR DRYING WITH A CONSTRAINT ON ENZYME INACTIVATION FOR A HYPOTHETICAL FOODSTUFF

MARTIN MISHKIN, ISRAEL SAGUY, MARCUS KAREL

Journal:

Journal of Food Processing and Preservation

Year:

1983

Language:

english

File:

PDF, 619 KB

english, 1983

25

Spectral characteristics of Israeli orange products

Israel Saguy, Eli Cohen

Journal:

European Food Research and Technology

Year:

1984

Language:

english

File:

PDF, 228 KB

english, 1984

26

A rapid method of determination of betanin and vulgaxanthin I in beet powder using a general purpose tristimulus colorimeter

Eli Cohen, Israel Saguy

Journal:

European Food Research and Technology

Year:

1982

Language:

english

File:

PDF, 281 KB

english, 1982

27

The influence of water activity on the stability of vulgaxanthin. I.

Journal:

European Food Research and Technology

Year:

1979

Language:

english

File:

PDF, 46 KB

english, 1979

28

Oxygen effect on nonenzymatic browning and vitamin C in commercial citrus juices and concentrate

Dorit Rassis, Israel Sam Saguy

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1995

Language:

english

File:

PDF, 525 KB

english, 1995

29

Thermal kinetic degradation of betanin and betalamic acid

Saguy, Israel, Kopelman, Isaiah J., Mizrahi, Shimon

Journal:

Journal of Agricultural and Food Chemistry

Year:

1978

Language:

english

File:

PDF, 333 KB

english, 1978

30

Browning determination in citrus products

Meydav, Shaul, Saguy, Israel, Kopelman, Isaiah J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1977

Language:

english

File:

PDF, 354 KB

english, 1977

31

Computerized food processing operations

Journal:

Trends in Food Science & Technology

Year:

1990

Language:

english

File:

PDF, 115 KB

english, 1990

32

Optimization methods and available software. Part 1

Saguy, Israel, Mishkin, Martin A., Karel, Marcus, Teixeira, Arthur A.

Journal:

C R C Critical Reviews in Food Science and Nutrition

Year:

1984

Language:

english

File:

PDF, 1.56 MB

english, 1984