Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 5

Results: 87

Zinc and magnesium bioavailability from acid-precipitated and neutralized soybean protein products

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1193

By:

Mustakas, G. C.;
Erdman, Jr., J. W.;
Weingartner, K. E.;
Forbes, R. M.;
Parker, H. M.;
Schmutz, R. D.

Publication type:

Article

Yields and solids loss in water and steam blanching, water and air cooling, freezing, and cooking of broccoli spears

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1408

By:

Bomben, J. L.;
Carroad, P. A.;
Swartz, J. B.

Publication type:

Article

Whey protein concentrates in a processed meat loaf

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1278

By:

Huffman, D. L.;
Lee, A.;
Cannon, R. Y.

Publication type:

Article

Water-soluble proteins of selected pearl millet genotypes

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1165

By:

Laney, J. A.;
Galyean, R. D.;
Harden, M.;
Krieg, D.

Publication type:

Article

Water loss rates and scanning electron microscopy of model cake systems made with emulsification systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1243

By:

Davis, E. A.;
Gordon, J.;
Hsu, E. E.

Publication type:

Article

Two selective enrichment media for the isolation of Salmonella from mechanically deboned poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1131

By:

Morse, E. V.;
Greenwood, D. E.;
Swaminathan, B.

Publication type:

Article

Trace level analysis of reducing sugars by high-performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1256, doi. 10.1111/j.1365-2621.1980.tb06532.x

By:

Lawson, M. A.;
Russell, G. F.

Publication type:

Article

Total porosity and open-pore porosity in the drying of fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1403

By:

Urbicain, M. J.;
Lozano, J. E.;
Rotstein, E.

Publication type:

Article

Thyroid active factor in heated soybean fractions

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1179

By:

Lajolo, F. M.;
Filisetti, T. M. C. C.

Publication type:

Article

Theoretical analysis of the relationship between mechanical hardnessand its sensory assessment

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1156, doi. 10.1111/j.1365-2621.1980.tb06510.x

By:

Peleg, M.

Publication type:

Article

Technological approaches for infant food manufacture from modified buffalo milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1333

By:

Ganguli, N. C.;
Kuchroo, C. N.

Publication type:

Article

Survival of Clostridium sporogenes (PA 3679) and Bacillus coagulans in green beans and tomatoes home canned at high altitude (7200 ft)

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1452, doi. 10.1111/j.1365-2621.1980.tb06583.x

By:

Williams, J. C.;
Maki, L. R.

Publication type:

Article

Starch hydrolysis by acid and microwave energy

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1449

By:

Johnson, J. A.;
Khan, A. R.;
Robinson, R. J.

Publication type:

Article

Sorbic acid loss from high moisture prunes

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1434

By:

King, A. D., Jr.;
Stafford, A. E.;
Bolin, H. R.

Publication type:

Article

S-Nitrosocysteine as an antioxidant, color-developing and anticlostridial agent in comminuted turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1105, doi. 10.1111/j.1365-2621.1980.tb06497.x

By:

Kanner, J.;
Juven, B. J.

Publication type:

Article

Sensory profiling of canned boned chicken: Sensory evaluation procedures and data analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1341, doi. 10.1111/j.1365-2621.1980.tb06551.x

By:

Lyon, B. G.

Publication type:

Article

Sensory profiling of canned boned chicken: Comparisons of retail, school lunch, and military canned boned chicken

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1336

By:

Klose, A. A.;
Lyon, B. G.

Publication type:

Article

Residual nitrite and total microbial counts of hams as influenced bytumbling and four ingoing nitrite levels

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1297

By:

Ockerman, H. W.;
Plimpton, R. F.;
Mills, E. W.

Publication type:

Article

Relation of moisture to water activity in prunes and raisins

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1980.tb06518.x

By:

Bolin, H. R.

Publication type:

Article

Relation between phenolic acid content and stability of pecans in accelerated storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1380, doi. 10.1111/j.1365-2621.1980.tb06559.x

By:

Senter, S. D.;
Forbus, Jr., W. R.;
Horvat, R. J.

Publication type:

Article

Recovery of Vitamin A in processed foods made from fortified flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1438

By:

Seib, P. A.;
Tsen, C. C.;
Adams, K. A.;
Herod, L.;
Parrish, D. B.;
Ponte, Jr., J. G.

Publication type:

Article

Quality-indicating characteristics of beef as affected by electricalstimulation and postmortem chilling time

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1330

By:

Savell, J. W.;
Calkins, C. R.;
Murphey, C. E.;
Smith, G. C.

Publication type:

Article

Protein isolate from alkaline extraction of air-classified high-protein soft wheat flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1383

By:

Stringfellow, A. C.;
Wu, Y. V.

Publication type:

Article

Protease from Saccharomyces carlsbergensis: Activity on food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1200

By:

Kinsella, J. E.;
Woods, F. C.

Publication type:

Article

Production and quality of canned moin-moin

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1359

By:

Potter, N. N.;
Adeniji, A. O.

Publication type:

Article

Processing factors that influence the sensory quality of braunschweiger

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1136

By:

Sebranek, J. G.;
Walker, H. W.;
Chyr, C.-Y.

Publication type:

Article

Prevention of soft center development in large whole cucumber pickles by calcium

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1450

By:

Buescher, R. W.;
Hudson, J. M.

Publication type:

Article

Phytase of molds used in oriental food fermentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1262, doi. 10.1111/j.1365-2621.1980.tb06534.x

By:

Wang, H. L.;
Hesseltine, C. W.;
Swain, E. W.

Publication type:

Article

Physical and chemical characteristics of braunschweiger as a result of processing variables

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1150

By:

Sebranek, J. G.;
Walker, H. W.;
Chyr, C.-Y.

Publication type:

Article

Oxygen mass transfer effects on the degradation of Vitamin C in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1432, doi. 10.1111/j.1365-2621.1980.tb06573.x

By:

Mohr, Jr., D. H.

Publication type:

Article

Orange pectinesterase: Purification, properties and effect on cloud stability

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1203

By:

Zimmermann, G.;
Berk, Z.;
Korner, B.

Publication type:

Article

Nutritional evaluation of protein in dry sausages during the fermentation process with special emphasis on amino acid digestibility

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1153, doi. 10.1111/j.1365-2621.1980.tb06509.x

By:

Eskeland, B.;
Nordal, J.

Publication type:

Article

Minced fish flesh from nontraditional Gulf of Mexico finfish species: Yield and composition

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1327

By:

Connally, N.;
Quimby, A.;
Nickelson, R., II;
Finne, G.

Publication type:

Article

Minced fish flesh from nontraditional Gulf of Mexico finfish species: Bacteriology

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1321

By:

Finne, G.;
Hanna, M. O.;
Vanderzant, C.;
Nickelson, R., II

Publication type:

Article

Lipid extraction conditions to differentiate among hard red winter wheats that vary in breadmaking

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1168

By:

Pomeranz, Y.;
Howard, B. G.;
Jacobs, R. M.;
Chung, O. K.

Publication type:

Article

Kinetics of water diffusion and starch gelatinization during rice parboiling

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1387

By:

Singh, R. P.;
Bakshi, A. S.

Publication type:

Article

Inhibition of aflatoxin production by carrot root extract

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1210, doi. 10.1111/j.1365-2621.1980.tb06523.x

By:

Batt, C.;
Solberg, M.;
Ceponis, M.

Publication type:

Article

Influence of tumbling and electrical stimulation on distribution andcontent of sodium nitrite and sodium chloride in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1301, doi. 10.1111/j.1365-2621.1980.tb06542.x

By:

Ockerman, H. W.;
Dowiercial, R.

Publication type:

Article

Influence of relative humidity on the physico-chemical state of lactose in spray-dried whey powders

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1231

By:

Labuza, T. P.;
Saltmarch, M.

Publication type:

Article

Heme pigment content of bovine hemopoietic marrow and muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1109, doi. 10.1111/j.1365-2621.1980.tb06498.x

By:

Field, R. A.;
Kruggel, W. G.;
Kunsman, J. E.;
Sanchez, L. R.

Publication type:

Article

Hospital ready-prepared type foodservice system: Time and temperature conditions, sensory and microbiological quality of scrambled eggs

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1422

By:

Chipley, J. R.;
Cremer, M. L.

Publication type:

Article

Formation of carbonyl compounds from {beta}-carotene during palm oildeodorization

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1214

By:

Ho, C.-T.;
Daun, H.;
Chang, S. S.;
Ouyang, J. M.

Publication type:

Article

Flow properties of powdered shortenings

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1370

By:

Sweat, V. E.;
Johnson, L. A.;
Lusas, E. W.;
Baker, G. W.

Publication type:

Article

Flavor profile analyses of cooked beef loin steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1113, doi. 10.1111/j.1365-2621.1980.tb06499.x

By:

Berry, B. W.;
Carpenter, Z. L.;
Cross, H. R.;
Maga, J. A.;
Calkins, C. R.;
Wells, L. H.

Publication type:

Article

Flatulence in rats following ingestion of cooked and germinated black gram and a fermented product of black gram and rice blend

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1161

By:

Sharma, R. P.;
Salunkhe, D. K.;
Reddy, N. R.

Publication type:

Article

Fate of Salmonella infantis, Staphylococcus aureus, and Hafnia alveiin vacuum packaged beef plate pieces during refrigerated storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1273

By:

West, R. L.;
Oblinger, J. L.;
Kennedy, Jr., J. E.

Publication type:

Article

Extending the shelf life of frozen Argentine hake

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1312

By:

Allsup, M. G.;
Ravesi, E. M.;
Licciardello, J. J.

Publication type:

Article

Evaluation of the flowability of melted mozzarella cheese by capillary rheometry

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1142, doi. 10.1111/j.1365-2621.1980.tb06506.x

By:

Smith, C. E.;
Rosenau, J. R.;
Peleg, M.

Publication type:

Article

Evaluation of the compressive deformability modulus of fresh and cooked fish flesh

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1318

By:

Segars, R. A.;
Johnson, E. A.;
Normand, M. D.;
Kapsalis, J. G.;
Peleg, M.

Publication type:

Article

Essential amino acid content of some selected Nigerian meals

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1363

By:

Williams, C. S.;
Ubani, U. G. I.;
Chung, R. A.

Publication type:

Article