Works matching IS 00221147 AND DT 1971 AND VI 36 AND IP 1
Results: 48
FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off-flavor.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 93, doi. 10.1111/j.1365-2621.1971.tb02043.x
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- Article
CARBOHYDRATE TRANSFORMATIONS, COLOR AND FIRMNESS OF CANNED SWEET POTATOES AS INFLUENCED BY VARIETY, STORAGE, pH and TREATMENT.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 39, doi. 10.1111/j.1365-2621.1971.tb02027.x
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- Article
EFFECT OF TEMPERATURE DURING POST-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 120, doi. 10.1111/j.1365-2621.1971.tb02050.x
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- Article
CHARACTERISTICS OF PROGENY OF ETHYLENE OXIDE TREATED Clostridium botulinum TYPE 62A SPORES.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 182, doi. 10.1111/j.1365-2621.1971.tb02065.x
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- Article
EXTRACT RELEASE VOLUME (ERV) RESPONSES WITH ASEPTIC AND INOCULATED PORK.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 70, doi. 10.1111/j.1365-2621.1971.tb02036.x
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FACTORS AFFECTING MACADAMIA NUT STABILITY. 3. Effects of Roasting Oil Quality and Antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 81, doi. 10.1111/j.1365-2621.1971.tb02039.x
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- Article
ADIATION SENSITIVITY AND BIOCHEMICAL CHARACTERISTICS OF MICROFLORA OF BOMBAY DUCK (Harpodon nehereus).
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 63, doi. 10.1111/j.1365-2621.1971.tb02034.x
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- Article
DRY ICE IN VARIOUS SHIPPING BOXES FOR CHILLED POULTRY: EFFECT ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 74, doi. 10.1111/j.1365-2621.1971.tb02037.x
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- Article
PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 45, doi. 10.1111/j.1365-2621.1971.tb02029.x
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- Article
OXIDATION OF CAPSANTHIN.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 96, doi. 10.1111/j.1365-2621.1971.tb02044.x
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- Article
EFFECT OF OXYTETRACYCLINE AND CHLORTETRACYCLINE ON SURVIVAL OF THE TREMATODE Heterophyes sp. IN THE FLESH OF MULLET CAUGHT IN BRACKISH EGYPTIAN WATERS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 67, doi. 10.1111/j.1365-2621.1971.tb02035.x
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- Article
COTTAGE CHEESE SHELF LIFE AND SPECIAL GAS ATMOSPHERES.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 78, doi. 10.1111/j.1365-2621.1971.tb02038.x
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- Article
EFFECT OF A PORCINE PANCREATIC COLLAGENASE ON MUSCLE CONNECTIVE TISSUE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 130, doi. 10.1111/j.1365-2621.1971.tb02053.x
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INSECT PROBLEMS OF PECAN SHELLING PLANTS AND THEIR RELATION TO INSECTS AND INSECT PARTS IN PROCESSED PECANS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 89, doi. 10.1111/j.1365-2621.1971.tb02042.x
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- Article
ANTHOCY ANINS IN RED ONION, Allium cepa.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 101, doi. 10.1111/j.1365-2621.1971.tb02046.x
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- Article
USE OF SONIC AND ULTRASONIC MEASUREMENTS ON BOVINE BONE TO ESTIMATE CHRONOLOGICAL AGE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 141, doi. 10.1111/j.1365-2621.1971.tb02056.x
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- Article
THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 1. Kinetics of the Reaction and Determination of the Factors Affecting the Stability of the Enzyme in Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 174, doi. 10.1111/j.1365-2621.1971.tb02063.x
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- Article
A GAS CHROMATOGRAPHIC PROCEDURE FOR ANALYSIS OF AQUEOUS ORANGE ESSENCE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 105, doi. 10.1111/j.1365-2621.1971.tb02047.x
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- Article
METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 138, doi. 10.1111/j.1365-2621.1971.tb02055.x
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- Article
THE β-N-ACETYLGLUCOSAMINIDASE ACTIVITY OF EGG WHITE. 2. Heat Inactivation of the Enzyme in Egg White and Whole Egg.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 178, doi. 10.1111/j.1365-2621.1971.tb02064.x
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- Article
EFFECT OF SOME CHEMICAL COMPOUNDS ON THE BUFFERING CAPACITY OF HORSEHAIR CRAB (Erimacrus isenbeckii) MUSCLE DURING INTERMOLT STAGES.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 51, doi. 10.1111/j.1365-2621.1971.tb02031.x
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- Article
PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 22, doi. 10.1111/j.1365-2621.1971.tb02022.x
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AN EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE-DRYING.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 33, doi. 10.1111/j.1365-2621.1971.tb02025.x
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BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 84, doi. 10.1111/j.1365-2621.1971.tb02040.x
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- Article
ACCURACY OF PREDICTING OCCURRENCE OF GREENING IN TUNA BASED ON CONTENT OF TRIMETHYLAMINE OXIDE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 55, doi. 10.1111/j.1365-2621.1971.tb02032.x
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- Article
THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 48, doi. 10.1111/j.1365-2621.1971.tb02030.x
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- Article
PROTEIN EXTRACTABILITY OF TURKEY BREAST MUSCLE EXHIBITING DIFFERENT RATES OF POST-MORTEM GLYCOLYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 122, doi. 10.1111/j.1365-2621.1971.tb02051.x
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QUANTITATIVE DETERMINATION OF COMPOSITION OF MODELS OF FOOD SYSTEMS BY THE INFRARED ATTENUATED TOTAL REFLECTANCE TECHNIQUE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 162, doi. 10.1111/j.1365-2621.1971.tb02060.x
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- Article
MYOSIN STABILITY IN INTACT CHICKEN MUSCLE AND A PROTEIN COMPONENT RELEASED AFTER AGING.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 133, doi. 10.1111/j.1365-2621.1971.tb02054.x
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- Article
AVAILABILITY OF AMINO ACIDS IN SARCOPLASMIC FISH PROTEINS COMPLEXED WITH SODIUM HEXAMETAPHOSPHATE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 144, doi. 10.1111/j.1365-2621.1971.tb02057.x
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TEXTURE OF SEMI-SOLID FOODS: SENSORY AND PHYSICAL CORRELATES.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 155, doi. 10.1111/j.1365-2621.1971.tb02059.x
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- Article
INFRARED SPECTROSCOPIC DETERMINATION OF DEGREE OF UNSATURATION OF FATS AND OILS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 166, doi. 10.1111/j.1365-2621.1971.tb02061.x
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- Article
SOYBEAN WHEY PROTEINS-RECOVERY AND AMINO ACID ANALYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 10, doi. 10.1111/j.1365-2621.1971.tb02020.x
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- Article
EVALUATION OF OLEIC SAFFLOWER OIL IN FRYING OF POTATO CHIPS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 43, doi. 10.1111/j.1365-2621.1971.tb02028.x
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USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR THE CONCENTRATION AND FRACTIONATION OF WHEY.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 14, doi. 10.1111/j.1365-2621.1971.tb02021.x
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REVERSE OSMOSIS OF COTTAGE CHEESE WHEY. 1. Influence of Composition of the Feed.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 25, doi. 10.1111/j.1365-2621.1971.tb02023.x
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- Article
STABILIZATION OF CARROT JUICE BY DILUTE ACID TREATMENT.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 36, doi. 10.1111/j.1365-2621.1971.tb02026.x
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- Article
POTENTIAL OF FREEZE DRYING FOR REMOVAL OF CHLORINATED HYDROCARBON INSECTICIDES FROM EGGS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 87, doi. 10.1111/j.1365-2621.1971.tb02041.x
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- Article
SALT CURE AND DRYING-TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY-CURED HAMS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 58, doi. 10.1111/j.1365-2621.1971.tb02033.x
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- Article
THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 98, doi. 10.1111/j.1365-2621.1971.tb02045.x
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- Article
MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine Longissimus.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 110, doi. 10.1111/j.1365-2621.1971.tb02049.x
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- Article
RESPONSE TO ELECTRICAL STIMULATION AND POST-MORTEM CHANGES IN TURKEY PECTORALIS MAJOR MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 125, doi. 10.1111/j.1365-2621.1971.tb02052.x
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- Article
RECOVERY OF PHENOLIC WOOD SMOKE COMPONENTS FROM SMOKED FOODS AND MODEL SYSTEMS.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 107, doi. 10.1111/j.1365-2621.1971.tb02048.x
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DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 147, doi. 10.1111/j.1365-2621.1971.tb02058.x
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- Article
IDENTIFICATION AND CHARACTERIZATION OF SOME OXIDIZING ENZYMES OF THE MC FARLIN CRANBERRY.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 169, doi. 10.1111/j.1365-2621.1971.tb02062.x
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- Article
PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIO.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 1, doi. 10.1111/j.1365-2621.1971.tb02018.x
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- Article
FULL-FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 5, doi. 10.1111/j.1365-2621.1971.tb02019.x
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- Article
DYNAMIC TURBULENCE PROMOTION IN REVERSE OSMOSIS PROCESSING OF LIQUID FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 1, p. 31, doi. 10.1111/j.1365-2621.1971.tb02024.x
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- Article