Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 4

Results: 78

Yields of deep-fat fried chicken parts as affected by preparation, frying conditions and shortening

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1074

By:

Chen, T. C.;
Yang, C. S.

Publication type:

Article

Water-soluble antioxidant activity of oilseed protein derivatives inmodel lipid peroxidation systems of meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1132, doi. 10.1111/j.1365-2621.1979.tb03464.x

By:

Rhee, K. C.;
Rhee, K. S.;
Ziprin, Y. A.

Publication type:

Article

Water binding of food constituents as determined by NMR, freezing, sorption and dehydration

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1212

By:

Steinberg, M. P.;
Leung, H. K.

Publication type:

Article

Volatile flavor components of fresh and preserved Brussels sprouts grown at different crop spacing

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1183

By:

Pikk, H. E.;
MacLeod, A. J.

Publication type:

Article

Viscosity changes in carp actomyosin solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1106

By:

Nakayama, T.;
Niwa, E.;
Hamada, I.;
Shin, C.

Publication type:

Article

Varietal differences in colorant properties and stability of red beet pigments

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1245

By:

Hornstein, J. S.;
Sapers, G. M.

Publication type:

Article

Use of a specific-ion electrode (ammonia) in determining the qualityof shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1052, doi. 10.1111/j.1365-2621.1979.tb03444.x

By:

Ward, D. R.;
Nickelson, R., II;
Finne, G.

Publication type:

Article

Ultrafiltration of soybean water extracts: Processing characteristics and yields

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1027, doi. 10.1111/j.1365-2621.1979.tb03438.x

By:

Omosaiye, O.;
Cheryan, M.

Publication type:

Article

Total and available lysine determinations using high-pressure liquidchromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 994, doi. 10.1111/j.1365-2621.1979.tb03429.x

By:

Peterson, W. R.;
Warthesen, J. J.

Publication type:

Article

The pH of 107 varieties of Minnesota-grown tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1008

By:

Thompson, D. R.;
Davis, D. W.;
Schwartau, C. M.;
Zottola, E. A.;
Wolf, I. D.

Publication type:

Article

Texture modification of processed apple slices by a postharvest heattreatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 998

By:

Tung, M. A.;
Porritt, S. W.;
Lidster, P. D.;
Garland, M. R.

Publication type:

Article

Texture and lipid phase morphology of some processed meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1256, doi. 10.1111/j.1365-2621.1979.tb03494.x

By:

Cassens, R. G.;
Schmidt, R.

Publication type:

Article

Storage stability of mechanically deboned sucker (Catostomidae) flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1093

By:

Dawson, L. E.;
Morris, D. M.

Publication type:

Article

Sporicidal activity of hydrogen peroxide and iodophor on the spores of Clostridium sporogenes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1261

By:

Wilson, P. W.;
Chung, K.-T.;
Nelson, P. E.;
Rice, S. L.

Publication type:

Article

Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1221

By:

Lerman, P.;
Hurrell, R. F.;
Carpenter, K. J.

Publication type:

Article

Sensory, textural and yield properties of a combination ham extendedwith isolated soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1049

By:

Schmidt, G. R.;
Tuley, W. B.;
Siegel, D. G.;
Norton, H. W.

Publication type:

Article

Sensory properties, proximate analysis and cooking losses of meat loaves extended with chickpea meal or textured soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1191, doi. 10.1111/j.1365-2621.1979.tb03478.x

By:

Shaner, K. M.;
Baldwin, R. E.

Publication type:

Article

Safflower protein isolates: Functional properties in simple systems and breads

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1022, doi. 10.1111/j.1365-2621.1979.tb03437.x

By:

Betschart, A. A.;
Hanamoto, M. M.;
Fong, R. Y.

Publication type:

Article

Revision of the formula method tables for thermal process evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 954

By:

Best, D. J.;
Steele, R. J.;
Board, P. W.;
Willcox, M. E.

Publication type:

Article

Some characteristics of an endo-pectate lyase produced by a thermophilic bacillus isolated from olives

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1156, doi. 10.1111/j.1365-2621.1979.tb03471.x

By:

Karbassi, A.;
Luh, B. S.

Publication type:

Article

Reaction of nitrite with tryptophyl residues of protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1144, doi. 10.1111/j.1365-2621.1979.tb03467.x

By:

Ito, T.;
Greaser, M. L.;
Cassens, R. G.

Publication type:

Article

Radiometric measurement of food quality--A review

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 949, doi. 10.1111/j.1365-2621.1979.tb03420.x

By:

Birth, G. S.

Publication type:

Article

Quick-cooking winged beans (Psophocarpus tetragonolobus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1004, doi. 10.1111/j.1365-2621.1979.tb03432.x

By:

Rockland, L. B.;
Oracca-Tetteh, R.;
Zaragosa, E. M.

Publication type:

Article

Protein value of Candida tropicalis ATCC 1369 and of corn residue used in the production of the yeast

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1197

By:

Fields, M. L.;
Wang, Y.-Y. D.

Publication type:

Article

Protein quality of spray-dried whole milk and of casein in young adult humans using a short-term nitrogen balance index assay

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1136

By:

Olivares, J.;
Lachance, P. A.;
De Daqui, V. A. L.;
Navarrete, D. A.;
Elias, L. G.;
Bressani, R.

Publication type:

Article

Protein and amino acid composition of cottonseed flour fermented with selected filamentous fungi

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1178, doi. 10.1111/j.1365-2621.1979.tb03475.x

By:

Plating, S. J.;
Cherry, J. P.

Publication type:

Article

Preparation of full-flat soy flour by conditioning, heating and grinding

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1017

By:

Lopez, M. J.;
Ferrier, L. K.

Publication type:

Article

Prediction of freezing times for foods in rectangular packages

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 964, doi. 10.1111/j.1365-2621.1979.tb03423.x

By:

Cleland, A. C.;
Earle, R. L.

Publication type:

Article

Physical changes during ripening of silver bananas

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1254

By:

Cal-Vidal, J.;
Fernandes, K. M.;
De Carvalho, V. D.

Publication type:

Article

Plate waste of bacon cured with and without sodium nitrite

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1260

By:

Greene, B. E.;
Williams, J. C.

Publication type:

Article

Plasma protein isolate and textured soy protein in ground beef formulations

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1032

By:

Smith, G. C.;
Seideman, S. C.;
Dill, C. W.;
Carpenter, Z. L.

Publication type:

Article

Physico-chemical and functional properties of cowpea powders processed to reduce beany flavor

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1235, doi. 10.1111/j.1365-2621.1979.tb03488.x

By:

Okaka, J. C.;
Potter, N. N.

Publication type:

Article

Mathematical modeling of the visco-elastic characteristics of egg yolk

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1123, doi. 10.1111/j.1365-2621.1979.tb03462.x

By:

Sharma, S. C.

Publication type:

Article

Plasma protein isolate effects on physical characteristics of all-meat and extended frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1041

By:

Smith, G. C.;
Morgan, R. G.;
Weinblatt, P. J.;
Dill, C. W.;
Terrell, R. N.;
Carpenter, Z. L.

Publication type:

Article

Occurrence and control of Salmonella in freshwater catfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1067

By:

Vanderzant, C.;
Wyatt, L. E.;
Nickelson, R.

Publication type:

Article

Nomographs to determine alterations of essential components in leafyproducts during thermal treatment in water

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1169, doi. 10.1111/j.1365-2621.1979.tb03473.x

By:

Paulus, K.

Publication type:

Article

Neutral proteinase of carp muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1110

By:

Ikeda, S.;
Hirotsuka, M.;
Makinodan, Y.

Publication type:

Article

Moisture, fat, protein and mineral content of mechanically deboned poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1070, doi. 10.1111/j.1365-2621.1979.tb03449.x

By:

Essary, E. O.

Publication type:

Article

Modified gas atmospheres and changes in beef during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1036

By:

Smith, G. C.;
Carpenter, Z. L.;
Dill, C. W.;
Seideman, S. C.;
Dutson, T.R.

Publication type:

Article

Nutrient composition of canned beets and tomatoes grown in a subtropical area

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1001

By:

Lime, B. J.;
Saldana, G.;
Meyer, R. D.;
del var Petersen, H.;
Stephens, T. S.

Publication type:

Article

Lipid composition of dark and white muscle from white sucker (Catostomus commersoni)

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1101

By:

Kinsella, J. E.;
Mai, J.

Publication type:

Article

Lipid changes during processing and storage of sweet potato flakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1186, doi. 10.1111/j.1365-2621.1979.tb03477.x

By:

Alexandridis, N.;
Lopez, A.

Publication type:

Article

Lectins from red kidney beans: Radiation effects on agglutinating and mitogenic activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1194, doi. 10.1111/j.1365-2621.1979.tb03479.x

By:

Filho, J. Mancini;
Vizeu, D. M.;
Lajolo, F. M.

Publication type:

Article

Isoascorbate level and botulinal inhibition in perishable canned cured meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1147

By:

Christiansen, L. N.;
Tompkin, R. B.;
Shaparis, A. B.

Publication type:

Article

Irradiation of Onion Powder: Effects on taste and aroma characteristics

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 971

By:

Kahan, J.;
Penniman, J.;
Henzi, W.;
Silberstein, O.

Publication type:

Article

Irradiation of Onion Powder: Effect on microbiology

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 975

By:

Galetto, W.;
Henzi, W.;
Silberstein, O.

Publication type:

Article

Insecticide inhibition of growth and patulin production

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1232, doi. 10.1111/j.1365-2621.1979.tb03487.x

By:

Draughon, F. A.;
Ayres, J. C.

Publication type:

Article

Influence of prerigor and postrigor muscle on the bacteriological and quality characteristics of pork sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1055, doi. 10.1111/j.1365-2621.1979.tb03445.x

By:

Lin, H.-S.;
Topel, D. G.;
Walker, H. W.

Publication type:

Article

Influence of carcass weight, sex and breed on consumer acceptance oflamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1063, doi. 10.1111/j.1365-2621.1979.tb03447.x

By:

Mendenhall, V. T.;
Ercanbrack, S. K.

Publication type:

Article

Identification and measurement of the resistance to abscission of intact or unit kernels of sweet corn

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 982

By:

Hudson, J.;
Pao, F.;
Robertson, G. H.;
Lazar, M. E.

Publication type:

Article