Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 6

Results: 52

Trypsin immobilized on porous glass: Preservation and choice of reactor

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1124

By:

Senyk, G. F.;
Lee, E. C.;
Shipe, W. F.

Publication type:

Article

Thermostable lactase from thermophilic fungi

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1184

By:

Crisan, E. V.;
Sorensen, S. G.

Publication type:

Article

Thermal process simulation for aseptic processing of foods containing discrete particulate matter

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1084, doi. 10.1111/j.1365-2621.1974.tb07324.x

By:

Manson, J. E.;
Cullen, J. F.

Publication type:

Article

Thermal behavior of trigonelline

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1974.tb07357.x

By:

Viani, R.;
Horman, I.

Publication type:

Article

The protective effect of small amounts of anionic detergents on the thermal aggregation of crude ovalbumin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1974.tb07362.x

By:

Hegg, P. -O.;
Lofqvist, B.

Publication type:

Article

Stability of candy fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1263

By:

Bloch, I.;
Harris, N. E.;
Westcott, D. E.;
Henick, A. S.

Publication type:

Article

Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1173

By:

Whitaker, J. R.;
Lu, A. T.

Publication type:

Article

Soluble casein by adsorption of ammonia

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1237

By:

Hansen, P. M. T.;
Girdhar, B. K.

Publication type:

Article

Simple chemical method for isolating bone fragments in minced fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1259

By:

Wong, J.;
Yamamoto, M.

Publication type:

Article

Response charts for estimating temperatures in cylindrical cans of solid food subjected to time variable processing temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1090

By:

Kayakawa, K.

Publication type:

Article

Relationship of furfural to temperature abuse and flavor change in commercially canned single-strength orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1116, doi. 10.1111/j.1365-2621.1974.tb07330.x

By:

Nagy, S.;
Dinsmore, H. L.

Publication type:

Article

Reaction of nitrite with sulfhydryl groups of myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1228

By:

Cassens, R. G.;
Greaser, M. L.;
Kubberod, G.

Publication type:

Article

Properties of the freeze drying "scorch" temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1244

By:

Chen, H.;
Flink, J. M.;
Hawkes, J.;
Wong, E.

Publication type:

Article

Processing factors affecting quality and storage stability of Concord grape juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1120, doi. 10.1111/j.1365-2621.1974.tb07331.x

By:

Sistrunk, W. A.;
Cash, J. N.

Publication type:

Article

Pectic enzymes in ripening peaches infected with Monilinia fructicola

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1195, doi. 10.1111/j.1365-2621.1974.tb07352.x

By:

Paynter, V. A.;
Jen, J. J.

Publication type:

Article

Packaging systems for extending the storage life of pork cuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1140, doi. 10.1111/j.1365-2621.1974.tb07337.x

By:

Smith, G. C.;
Rape, S. W.;
Motycka, R. R.;
Carpenter, Z. L.

Publication type:

Article

Oxazoles and thiazoles in coffee aroma

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1210

By:

Werkhoff, P.;
Vitzthum, O. G.

Publication type:

Article

Organoleptic acceptability of various cooked mutton salami formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1150, doi. 10.1111/j.1365-2621.1974.tb07340.x

By:

Anderson, J. R.;
Gillett, T. A.

Publication type:

Article

Nitrogen solubility of alfalfa protein concentrates as influenced byvarious factors

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1110, doi. 10.1111/j.1365-2621.1974.tb07329.x

By:

Betschart, A. A.

Publication type:

Article

Mycotoxin producing-potential of molds isolated from Cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1166, doi. 10.1111/j.1365-2621.1974.tb07345.x

By:

Bullerman, L. B.;
Olivigni, F. J.

Publication type:

Article

Modeling a forming foods extruder

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1099

By:

Harper, J. M.;
Harmann, D. V.

Publication type:

Article

Liquid-jet penetrometry for physical analysis: Application to bread aging

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1247

By:

Emami, S-H.;
Robertson, G. H.

Publication type:

Article

Investigations on the possible occurrence of nitrosamine in Lebanon bologna

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1257

By:

Fiddler, W.;
Smith, J. L.;
Palumbo, S. A.;
Gentilcore, K. M.

Publication type:

Article

Inhibition of aflatoxin production by cinnamon

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1163, doi. 10.1111/j.1365-2621.1974.tb07344.x

By:

Bullerman, L. B.

Publication type:

Article

Influence of spaghetti extruding conditions, drying and storage on the survival of Salmonella typhimurium

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1105

By:

Funke, B. R.;
Graalum, K. R.;
Walsh, D. E.

Publication type:

Article

Influence of marbling, fatty acid profiles, display temperature and time upon the shelf life of beef rib steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1132

By:

Marchello, J. A.;
Dryden, F. D.;
Wooten, R. A.

Publication type:

Article

Heat treatments and the texture and pectins of red tart cherries

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1203, doi. 10.1111/j.1365-2621.1974.tb07354.x

By:

Van Buren, J. P.

Publication type:

Article

Extractable-emulsifying capacity of hand and mechanically-deboned mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1147, doi. 10.1111/j.1365-2621.1974.tb07339.x

By:

Anderson, J. R.;
Gillett, T. A.

Publication type:

Article

Experimental values of thermal conductivity of selected fruits and vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1080, doi. 10.1111/j.1365-2621.1974.tb07323.x

By:

Sweat, V. E.

Publication type:

Article

Enzymatic browning of ripening bananas

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1200, doi. 10.1111/j.1365-2621.1974.tb07353.x

By:

Weaver, C.;
Charley, H.

Publication type:

Article

Effects of genotype and production area on the fatty acid composition, total oil and total protein in peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1206

By:

Pearson, J. L.;
Holaday, C. E.

Publication type:

Article

Effects of freezing and packaging methods on shrinkage and freezer burn of pork bellies in frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1136, doi. 10.1111/j.1365-2621.1974.tb07336.x

By:

Ashby, B. H.;
James, G. M.

Publication type:

Article

Effect of processing variables on volatile retention of freeze-driedcarrots

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1191

By:

Burns, E. E.;
Hruzek, G. A.;
Longan, B. J.

Publication type:

Article

Effect of food components on growth of Bacillus stearothermophilus

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1157, doi. 10.1111/j.1365-2621.1974.tb07342.x

By:

O'Leary, J.;
Busta, F. F.

Publication type:

Article

Effect of fluctuating temperature on the stability and activity of invertase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1179

By:

Eitenmiller, R. R.;
Powers, J. J.;
Wu, A. C. M.

Publication type:

Article

Effect of diphosphate (pyrophosphate) on postmortem glycolysis in bovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1218

By:

Hamm, R.;
Dalrymple, R. H.

Publication type:

Article

Effect of cultural practices on chemical composition of processing vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1075, doi. 10.1111/j.1365-2621.1974.tb07322.x

By:

Lee, C. Y.

Publication type:

Article

Effect of calcium supplementation of Brom Cresol Purple broth on recovery counts of Bacillus stearothermophilus

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1161

By:

Ashton, D. H.;
Corson, L. M.;
Evancho, G. M.

Publication type:

Article

Distribution and particle properties of chicken skeletal muscle lysosomes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1224, doi. 10.1111/j.1365-2621.1974.tb07360.x

By:

Harikumar, P.;
Kumta, U. S.;
Bhushan, B.;
Ninjoor, V.;
Warrier, S. B. K.

Publication type:

Article

Dielectric properties of model meat emulsions at 900 and 2800 MHz inrelation to their composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1153

By:

Henriques, M.;
Bengtsson, N. E.;
Ohlsson, T.

Publication type:

Article

Detection of enteric bacteria within locular tissue of healthy cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1267

By:

Stanghellini, M. E.;
Meneley, J. C.

Publication type:

Article

Cyanidin-3-laminariobioside in Spanish red onion (Allium cepa L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1265

By:

Francis, F. J.;
Du, C. T.;
Wang, P. L.

Publication type:

Article

Comparison of the palatability of goat meat and meat from four otheranimal species

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1145, doi. 10.1111/j.1365-2621.1974.tb07338.x

By:

Smith, G. C.;
Carpenter, Z. L.;
Pike, M. I.

Publication type:

Article

Comparison of constant and fluctuating temperatures on activity of lipase B

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1169, doi. 10.1111/j.1365-2621.1974.tb07346.x

By:

Chang, K.;
Powers, J. J.

Publication type:

Article

Color improvement of French-fried potatoes using lactose or cheese whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1269

By:

Jadhav, S. J.;
Jelene, P.

Publication type:

Article

Changes in the thermal stability of intramuscular connective tissue and mechanical properties of bovine muscle concomitant with changes in myofibrillar contraction state

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1121

By:

Bouton, P. E.;
Harris, P. V.;
Shorthose, W. R.;
O'Shea, J. M.

Publication type:

Article

Carotene stereoisomerization in sweet potatoes as affected by rotating and still retort canning processes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1188, doi. 10.1111/j.1365-2621.1974.tb07350.x

By:

Lee, W. G.;
Ammerman, G. R.

Publication type:

Article

An evaluation of a specific gravity rapid fat analyzer

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1261

By:

Honold, G. R.;
Egberg, D. C.;
Potter, R. H.

Publication type:

Article

An alternative estimator for the recovery of interblock information when using incomplete block designs

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1974.tb07366.x

By:

Cornell, J. A.

Publication type:

Article

Acceptance in a fish-shrimp portion utilizing machine-separated minced fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1130

By:

Crawford, D. L.;
Babbitt, J. K.;
McGill, L. A.;
Law, D. K.

Publication type:

Article