Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 5
Results: 85
Yield and comparison of nutritive and energy values: Pigs' feet, pigs' tails
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1320, doi. 10.1111/j.1365-2621.1981.tb04163.x
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Thermal inactivation of Clostridium perfringens after growth at several constant and linearly rising temperatures
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1586
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The effect of acidified processing and storage on carotenoids (Provitamin a) and vitamin C in mung bean sprouts
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1464, doi. 10.1111/j.1365-2621.1981.tb04199.x
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The "Intrinsic" thermal conductivity of wet soy protein and its use in predicting the effective thermal conductivity of soybean curd
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1357
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Survival and recovery of thermally stressed yeast in orange juice
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1410, doi. 10.1111/j.1365-2621.1981.tb04186.x
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Sugars of pearl millet (Pennisetum americanum L.) grains
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1614, doi. 10.1111/j.1365-2621.1981.tb04232.x
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Substrate specificity and inhibition of polyphenoloxidase (PPO) froma dwarf variety of banana (Musa cavendishii, L.)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1404
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Studies on Desi and Kabuli chickpea (Cicer arietinum L.) cultivars: Levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1981.tb04176.x
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Structural collapse and volatile retention during heating and rehumidification of freeze-dried tomato juice
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1552
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- Article
Stabilization of red beet pigments with isoascorbic acid
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1616
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- Article
Stability of proteins in ultrafiltered, low-lactose milk concentrateduring frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1603
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Sensory characteristics of postmortem papain injected turkey cooked conventionally or by microwaves
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1627
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Scanning electron microscopy, proteolytic enzyme activity, and acceptability of beef semitendinosus cooked by microwaves and conventionalheat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1309
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- Article
Removal of polyphenols from sunflower meal by various solvents: Effects on functional properties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1521
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- Article
Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1981.tb04187.x
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Reduction of numbers of Salmonella typhimurium on poultry parts by repeated freeze-thaw treatments
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1323
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- Article
Rapid removal of lactic acid from wastewater by a flocculent yeast
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1498
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- Article
Purification and properties of B-galactosidase from Streptococcus thermophilus
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1419
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Proteolysis and lipolysis in ripening cheddar cheese made with conventional bulk starter and with frozen concentrated direct-to-the-vat starter culture
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1345
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- Article
Proteinaceous surfactants produced from gelatin by enzymatic modification: Evaluation for their functionality
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1467, doi. 10.1111/j.1365-2621.1981.tb04200.x
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Possible role of the crude fiber of soy flour in texture formation during nonextrusion texturization processing
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1470
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Pilot plant production of an edible alfalfa protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1514, doi. 10.1111/j.1365-2621.1981.tb04209.x
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Physical, chemical and sensory evaluation of ogi from sorghum of differing kernel characteristics
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1532
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Phenolic components of sunflower flour
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1386
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On the water activity of lactose solutions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1612
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Nitrogen conversion factors for several soybean protein products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1362, doi. 10.1111/j.1365-2621.1981.tb04175.x
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Moisture migration in frozen, raw breaded shrimp during nine months storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1577
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Microwave heating of scrambled eggs in a hospital foodservice
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1573, doi. 10.1111/j.1365-2621.1981.tb04224.x
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Linearization of the water sorption isotherm for homogeneous ingredients over aw 0.30-0.95
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1450
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Kinetics of thiamin and riboflavin loss in pasta as a function of constant and variable storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1457
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Isolation and characterization of the major protein from Great Northern beans (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1368, doi. 10.1111/j.1365-2621.1981.tb04177.x
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Involvement of polyphenols in the after-cooking darkening of gamma irradiated potatoes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1620, doi. 10.1111/j.1365-2621.1981.tb04235.x
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Investigations on winged bean (Psophocarpus tetragonolobus L. DC) proteins and antinutritional factors
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1389, doi. 10.1111/j.1365-2621.1981.tb04181.x
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Intramuscular lipids and triglyceride structures in range and feedlot steers
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1333
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Interaction of lactose and sucrose with cornmeal proteins during extrusion
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1500
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Interaction between ante-mortem stress, sampling time and pH found in certain pork muscle characteristics
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1315
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Influence of tumbling on pickle incorporation, yield and quality of bacon
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1566, doi. 10.1111/j.1365-2621.1981.tb04222.x
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Influence of milk and Thermophilus milk on plasma cholesterol levelsand hepatic cholesterogenesis in rats
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1339, doi. 10.1111/j.1365-2621.1981.tb04168.x
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Improved line heat source thermal conductivity probe
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1430
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HPLC analysis of sorbic acid in citrus fruit
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1629
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- Article
Heat inactivation of protease inhibitors in a soybean line lacking the Kunitz trypsin inhibitor
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1354
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- Article
Hard-to-cook phenomenon in beans: Structural changes during storage and imbibition
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1379, doi. 10.1111/j.1365-2621.1981.tb04179.x
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Fusarin C, a mutagen from Fusarium moniliforme grown on corn
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1424
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Fish orientation and feed rate effects on air separation by shape
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1582, doi. 10.1111/j.1365-2621.1981.tb04226.x
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Firming of canned vegetables by addition of lactose
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1618, doi. 10.1111/j.1365-2621.1981.tb04234.x
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Fermentation of the Great Northern bean (Phaseolus vulgaris L.) and rice blends
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1374
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Efficacy of various carbohydrates as cryoprotectants for casein in skim milk
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1597
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Effects of insulation on the extent of freezing of tomato products stored in aseptic bulk storage tanks
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1546
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Effects of fiber type and level on mineral excretion transit time, and intestinal histology
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1462
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Effects of cooking and/or processing upon levels of aflatoxins in meat from pigs fed a contaminated diet
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1306
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- Article