Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 4

Results: 94

Yield and palatability of hot processed, phosphate-injected pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 773

By:

Hines, R. C.;
Ramsey, C. B.;
Tatum, J. D.;
Hoes, T. L.

Publication type:

Article

Vitamin retention in cooked, chilled, and reheated potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 814, doi. 10.1111/j.1365-2621.1980.tb07456.x

By:

Augustin, J.;
Bertelli, B.;
Tholen, L. A.;
Marousek, G. I.

Publication type:

Article

Vitamin B{sub}6 and niacin contents of broiler meat of different strains, sexes, and production regions

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 898, doi. 10.1111/j.1365-2621.1980.tb07474.x

By:

Ang, C. Y. W.

Publication type:

Article

Use of spectral search for identification of the volatiles in a synthetic meat flavor system

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1078

By:

Sweeley, C. C.;
Martin, F. E.;
Pearson, A. M.;
Hsieh, Y. P. C.

Publication type:

Article

Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 969

By:

Spaansen, C. H.;
Pilnik, W.;
Rombouts, F. M.;
Versteeg, C.

Publication type:

Article

Thermal degradation and leaching of vitamin C in green peas during processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 995

By:

Leung, H. K.;
Lathrop, P. J.

Publication type:

Article

Temperature dependence of sensory quality changes during thermal processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 836, doi. 10.1111/j.1365-2621.1980.tb07461.x

By:

Ohlsson, T.

Publication type:

Article

Storage stability of {alpha}-tocopherol in a dehydrated model food system containing no fat

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1015, doi. 10.1111/j.1365-2621.1980.tb07501.x

By:

Widicus, W. A.;
Kirk, J. R.;
Gregory, J. F.

Publication type:

Article

Storage characteristics of wholesale and retail cuts from electrically stimulated lamb carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1101

By:

Savell, J. W.;
Smith, G. C.;
Riley, R. R.

Publication type:

Article

Solvent extraction of anthocyanins from wine pomace

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1099, doi. 10.1111/j.1365-2621.1980.tb07534.x

By:

Metivier, R. P.;
Francis, F. J.;
Clydesdale, F. M.

Publication type:

Article

Solubility and in vitro digestibility of soy flours, concentrates, and isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 931

By:

Kehrberg, N. L.;
Marable, N. L.;
Clatterbuck, K. L.

Publication type:

Article

Simulation of the thermal properties of cream style corn

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 840, doi. 10.1111/j.1365-2621.1980.tb07462.x

By:

Hardt, P. K.;
Henderson, J. M.;
Adams, H. W.

Publication type:

Article

Separation of a soy-spun fiber, egg albumen, and wheat gluten blend by sodium dodecyl sulfate gel electrophoresis

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 958

By:

Blaisdell, J. L.;
Harper, W. J.;
Josephson, R. V.;
Rizvi, S. S. H.

Publication type:

Article

Sensitivity of some common food-borne bacteria to the spices sage, rosemary, and all-spice

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1042

By:

Naglik, O. A.;
Bogen, D. W.;
Shelef, L. A.

Publication type:

Article

Role of nitrite in cured meat flavor: Sensory analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 885

By:

Usborne, W. R.;
Stanley, D. W.;
MacDonald, B.;
Gray, J. I.

Publication type:

Article

Role of nitrite in cured meat flavor: Chemical analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 889

By:

Lee, M. L.;
Kakuda, Y.;
MacDonald, B.;
Gray, J. I.

Publication type:

Article

Role of nitrite in cured meat flavor: Antioxidant role of nitrite

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 893

By:

Gibbins, L. N.;
Gray, J. I.;
MacDonald, B.

Publication type:

Article

Relationships of spectrophotometric reflectance measurements to beefmuscle visual color

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1052

By:

Kropf, D. H.;
Hunt, M. C.;
Harrison, A. R.;
Kastner, C. L.;
Allen, D. M.

Publication type:

Article

Quantitative determination of low-salt soluble protein patterns of bovine muscles cooked at different temperatures, by sodium dodecyl sulfate-polyacrylamide gel electrophoresis

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 901

By:

Bazan, N. G.;
Caldironi, H. A.

Publication type:

Article

Quality differences in simulated kosher and conventionally processedchicken

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 760

By:

Mast, M. G.;
Powers, J. M.

Publication type:

Article

Presentation order bias in consumer preference studies of sponge cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1073, doi. 10.1111/j.1365-2621.1980.tb07520.x

By:

Kim, K.;
Setser, C. S.

Publication type:

Article

Preparation of a quick-cooking brown rice product using a centrifugal fluidized bed drier

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1080

By:

Farkas, D. F.;
Roberts, R. L.;
Carlson, R. A.

Publication type:

Article

Prediction of water activity of aqueous solutions in connection withintermediate moisture foods: Experimental investigation of the aw lowering behavior of sodium lactate and some related compounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 802, doi. 10.1111/j.1365-2621.1980.tb07453.x

By:

Chirife, J.;
Fontan, C. Ferro

Publication type:

Article

Pipe transportation of minced fish paste

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 844, doi. 10.1111/j.1365-2621.1980.tb07463.x

By:

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

Publication type:

Article

Pilot scale preparation of protein concentrates from wheat millrun and wheat shorts using a wet alkaline process

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 860

By:

Kohler, G. O.;
Edwards, R. H.;
Saunders, R. M.

Publication type:

Article

Physical, chemical, sensory, and microbiological properties and shelf life of PSE and normal pork chops

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 786, doi. 10.1111/j.1365-2621.1980.tb07449.x

By:

Fox, J. D.;
Langlois, B. E.;
Kemp, J. D.;
Wolfram, S. A.

Publication type:

Article

Peroxides as a source of error in the quantitative determination of monocarbonyls in cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1058

By:

Adda, J.;
Pradel, G.

Publication type:

Article

Performance of bacterial spores in a carrier system in measuring theFo-value delivered to cans of food heated in a Steritort

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 940, doi. 10.1111/j.1365-2621.1980.tb07483.x

By:

Pflug, I. J.;
Jones, A. T.;
Blanchett, R.

Publication type:

Article

Optimal sterilization temperatures for flat containers

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 848, doi. 10.1111/j.1365-2621.1980.tb07464.x

By:

Ohlsson, T.

Publication type:

Article

Occurrence of 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone in acid hydrolyzed soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1096

By:

Fagerson, I. S.;
Manley, C. H.;
Wittack, M.

Publication type:

Article

Nutritional stability of corn-soy-milk blends after dry heating to destroy Salmonellae

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 975

By:

Bothast, R. J.;
Kwolek, W. F.;
Bookwalter, G. N.;
Gumbamann, M. R.

Publication type:

Article

Measurement of hydrogen production in the rat as an indicator of flatulence activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1012, doi. 10.1111/j.1365-2621.1980.tb07500.x

By:

Fleming, S. E.

Publication type:

Article

Migration of indirect food additives: A physical chemical approach

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1008

By:

Gilbert, S. G.;
Giacin, J. R.;
Kashtock, M. E.

Publication type:

Article

Lysosomal enzyme distribution in electrically stimulated ovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1097

By:

Smith, G. C.;
Carpenter, Z. L.;
Dutson, T. R.

Publication type:

Article

Lead uptake of grapefruit juices stored in cans as determined by flameless atomic absorption spectroscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 965, doi. 10.1111/j.1365-2621.1980.tb07488.x

By:

Rouseff, R. L.;
Ting, S. V.

Publication type:

Article

Kinetics of thermal degradation of methyltetrahydrofolic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1019

By:

Richards, J. F.;
Ruddick, J. E.;
Vanderstoep, J.

Publication type:

Article

Isolation and chemical evaluation of protein from clam wash water

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1040

By:

Woodams, E. E.;
Hang, Y. D.;
Parsons, G. F.

Publication type:

Article

Instrumental for texture of small curd cottage cheese and comparisonto sensory evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 798

By:

Carroad, P. A.;
Perry, C. A.

Publication type:

Article

Instrumental flavor analysis of meat products containing cottonseed proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 912

By:

Cherry, J. P.;
Berardi, L. C.;
Vinnett, C.H.;
Legendre, M. G.;
Fore, S. P.

Publication type:

Article

Influence of salt addition on tenderness of hot boned pork, chicken,turkey, and beef rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1062, doi. 10.1111/j.1365-2621.1980.tb07515.x

By:

Furumoto, E. J.;
Stadelman, W. J.

Publication type:

Article

Influence of processing methodology on quality attributes of canned dry beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 821

By:

Sistrunk, W. A.;
Neely, M. B.;
Junek, J. J.

Publication type:

Article

Influence of generation temperature on the chemical composition, antioxidative, and antimicrobial effects of wood smoke

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 999, doi. 10.1111/j.1365-2621.1980.tb07497.x

By:

Fretheim, K.;
Granum, P. E.;
Vold, E.

Publication type:

Article

Influence of defatting and toasting on binding and processing characteristics of peanut flours utilized in snack-type peanut chips

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 831

By:

Cherry, J. P.;
McWatters, K. H.

Publication type:

Article

Influence of acid related manufacturing practices on the properties of cottage cheese curd

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 794

By:

Per, C. A.;
Carroad, P. A.

Publication type:

Article

Inactivation of Bartlett pear polyphenol oxidase with heat in the presence of ascorbic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1090

By:

Petropakis, H. J.;
Montgomery, M. W.

Publication type:

Article

Identification of colors causing pigments in biscuits containing cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 953, doi. 10.1111/j.1365-2621.1980.tb07485.x

By:

Blouin, F. A.;
Cherry, J. P.

Publication type:

Article

Heating characteristics of condensed cream of celery soup in a Steritort: Heat penetration and spore count reduction

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 869

By:

Bradshaw, J. G.;
Berry, Jr., M. R.

Publication type:

Article

Growth and competitive nature of Yersinia enterocolitica in whole milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 972

By:

Kotula, A. W.;
Stern, N. J.;
Pierson, M. D.

Publication type:

Article

Fragmentation procedure for bovine longissimus muscle as an index ofcooked steak tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 880

By:

Smith, G. C.;
Dutson, T. R.;
Carpenter, Z. L.;
Davis, G. W.

Publication type:

Article

Formulation and sensory evaluation of a fruit punch containing watermelon juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 809

By:

Rao, P. V.;
Huor, S. S.;
Ahmed, E. M.;
Cornell, J. A.

Publication type:

Article