Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 3

Results: 90

Pancreatic enzymes, bile acids and cholesterol levels in mice fed raw or heated egg albumen

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 714, doi. 10.1111/j.1365-2621.1982.tb12697.x

By:

Kirschenmann, S. G.;
Schneeman, B. O.

Publication type:

Article

Studies on the marinating of chicken parts for deep-fat frying

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1016, doi. 10.1111/j.1365-2621.1982.tb12770.x

By:

Chen, T. C.

Publication type:

Article

Production of blue-fluorescent pyrazines by A. parasiticus

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 779

By:

Houston, W. M.;
Buchanan, R. L.

Publication type:

Article

Mineral element composition of bovine spleen and separated spleen components

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 720

By:

Lopez, A.;
Williams, H. L.;
Bovard, K. P.;
Bittel, R. J.;
Graham, P. P.

Publication type:

Article

Yield and nutritive value of rapeseed protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 977

By:

Jones, J. D.;
Liu, R. F. K.;
Thompson, L. U.

Publication type:

Article

Use of linear logistic model for the anlaysis of sensory evaluation data

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 818, doi. 10.1111/j.1365-2621.1982.tb12722.x

By:

Newell, G. J.

Publication type:

Article

Ultrastructural changes during chopping and cooking of a frankfurterbatter

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1011

By:

Lewis, R. E.;
Swasdee, R. L.;
Terrell, R. N.;
Dutson, T. R.

Publication type:

Article

Ultrafiltration and reverse osmosis recovery of limonene from citrusprocessing waste streams

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 946, doi. 10.1111/j.1365-2621.1982.tb12751.x

By:

Braddock, R. J.

Publication type:

Article

Thermal inactivation of Clostridium perfringens enterotoxin in buffer and in chicken gravy

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 914

By:

Peeler, J. T.;
Bradshaw, J. G.;
Twedt, R. M.;
Wimsatt, J. C.;
Jones, V. I.;
Stelma, G. N.;
Corwin, J. J.

Publication type:

Article

Textural properties of mozzarella cheese analogs manufactured from soybeans

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 906

By:

Ang, C. S. T.;
Taranto, M. V.

Publication type:

Article

Sugar composition and flavor quality of high sugar (shrunken) and normal sweet corns

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 753, doi. 10.1111/j.1365-2621.1982.tb12707.x

By:

Reyes, F. G. R.;
Varseveld, G. W.;
Kuhn, M. C.

Publication type:

Article

Effects of processing on amino acid and mineral contents of peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1034, doi. 10.1111/j.1365-2621.1982.tb12780.x

By:

Lee, C. Y.;
Downing, D. L.;
Parsons, G. F.

Publication type:

Article

Processing systems for hot- and cold-boned primals from mature cow carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 875

By:

Cross, H. R.;
Berry, B. W.

Publication type:

Article

Storage characteristics of brown shrimp (Penaeus aztecus) stored in retail packages containing CO{sub}2--enriched atmospheres

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 911

By:

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

Publication type:

Article

Solubility and water absorption of systems containing soy protein isolates, salt and sugar

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 806

By:

Campbell, A. M.;
Elgedaily, A.;
Penfield, M. P.

Publication type:

Article

Sensory quality and energy use for scrambled eggs and beef patties heated in institutional microwave and convection ovens

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 871, doi. 10.1111/j.1365-2621.1982.tb12734.x

By:

Cremer, M. L.

Publication type:

Article

Roasting of Navy beans (Phaseolus vulgaris) by particle-to-particle heat transfer

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 996

By:

Zabik, M. E.;
Lusas, E. W.;
Aguilera, J. M.;
Uebersax, M. A.

Publication type:

Article

Rheology and water imbibing of major fractions of soybean beverage

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1021

By:

Steinberg, M. P.;
Urbanski, G. E.;
Wei, L. S.;
Nelson, A. I.

Publication type:

Article

Rheological properties of two heat-induced protein gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 783

By:

Morgan, R. G.;
Carpenter, Z. L.;
Hickson, D. W.;
Sweat, V. E.;
Suter, D. A.;
Dill, C. W.

Publication type:

Article

Removal of phenolic compounds from soy protein extracts using activated carbon

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 933, doi. 10.1111/j.1365-2621.1982.tb12749.x

By:

How, J. S. L.;
Morr, C. V.

Publication type:

Article

Quality attributes of fermented and acidified green beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1001, doi. 10.1111/j.1365-2621.1982.tb12764.x

By:

Kozup, J.;
Sistrunk, W. A.

Publication type:

Article

Proximate analyses, selected vitamins and minerals and cholesterol content of mechanically deboned and hand-deboned broiler parts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 885, doi. 10.1111/j.1365-2621.1982.tb12737.x

By:

Ang, C. Y. W.;
Hamm, D.

Publication type:

Article

Modification of the sodium hexametaphosphate extraction-precipitation technique of rapeseed protein concentrate preparation

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 982

By:

Jones, J. D.;
Thompson, L. U.;
Reyes, E.

Publication type:

Article

Metal content of California wines

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 825, doi. 10.1111/j.1365-2621.1982.tb12724.x

By:

Ough, C. S.;
Cromwell, E. A.;
Benz, J.

Publication type:

Article

Polymerization and denaturation of lysozyme exposed to peroxidizing lipids

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 737, doi. 10.1111/j.1365-2621.1982.tb12703.x

By:

Leake, L.;
Karel, M.

Publication type:

Article

Physicochemical changes occurring during storage of pre-cured beef blends at different temperatures and two levels of salt

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 849

By:

Crespo, F. Leon;
Ockerman, H. W.

Publication type:

Article

Perceived sweetness and redness in colored sucrose solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 747

By:

Clydesdale, F. M.;
Johnson, J.

Publication type:

Article

Effects of hot-boning and particle thickness on restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1008

By:

Costello, W. J.;
Quenzer, N. M.;
Seideman, S. C.;
Durland, P. R.

Publication type:

Article

Influence of diafiltration, lactose hydrolysis and carbon dioxide onenteropathogenic Escherichia coli in camembert cheese made from ultrafiltered milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 733, doi. 10.1111/j.1365-2621.1982.tb12702.x

By:

Rash, K. E.;
Kosikowski, F. V.

Publication type:

Article

Mechanical tensioning of electrically stimulated carcasses for improved tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1010, doi. 10.1111/j.1365-2621.1982.tb12767.x

By:

Sonaiya, E. B.;
Stouffer, J. R.

Publication type:

Article

In vitro estimation of relative iron availability in breads and meals containing different forms of fortification iron

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 723, doi. 10.1111/j.1365-2621.1982.tb12700.x

By:

Schricker, B. R.;
Miller, D. D.

Publication type:

Article

Comparison of four media for the enumeration of fungi in dairy products--A collaborative study

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 930

By:

Johnson, M. G.;
Pusch, D. J.;
Johnson, C. A.;
Arends, R. E.;
Arnold, Jr., E. A.;
Hall, P. A.;
Henson, O. E.;
Knecht, R. M.

Publication type:

Article

Measurement and content of nonheme and total iron in muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 740

By:

Miller, D. D.;
Stouffer, J. R.;
Schricker, B. R.

Publication type:

Article

Malt modification assessed by histochemistry, light microscopy, and transmission and scanning electron microscopy

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 786

By:

Pomeranz, Y.;
Fretzdorff, B.;
Bechtel, D. B.

Publication type:

Article

Lipid composition of high solids cabbage

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1036, doi. 10.1111/j.1365-2621.1982.tb12781.x

By:

Peng, A. C.

Publication type:

Article

Kinetics of racemization of amino acid residues in casein

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 760

By:

Masters, P. M.;
Friedman, M.

Publication type:

Article

Kinetics of ascorbic acid autoxidation as a function of dissolved oxygen concentration on temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 765, doi. 10.1111/j.1365-2621.1982.tb12710.x

By:

Eison-Perchonok, M. H.;
Downes, T. W.

Publication type:

Article

Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 958

By:

Shaw, P. E.;
Moshonas, M. G.

Publication type:

Article

Interaction of phytic acid with the metal ions, copper (II), cobalt (II), iron (III), magnesium (II), and manganese (II)

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1014

By:

Pierce, A. G., Jr.;
Evans, W. J.

Publication type:

Article

Influence of storage atmosphere on several chemical parameters of sun-dried shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1030, doi. 10.1111/j.1365-2621.1982.tb12778.x

By:

Biede, S. L.;
Rutledge, J. E.;
Himelbloom, B. H.

Publication type:

Article

Influence of rapid cooking methods on the survival of Trichinella spiralis in pork chops from experimentally infected pigs

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1006, doi. 10.1111/j.1365-2621.1982.tb12765.x

By:

Kotula, A. W.;
Murrell, K. D.;
Acosta-Stein, L.;
Tennent, I.

Publication type:

Article

Influence of processing methodology on quality of cucumber pickles

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 949

By:

Kosup, J.;
Sistrunk, W. A.

Publication type:

Article

Effect of calcium propionate and sodium diacetate on fungi in stillage

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1018, doi. 10.1111/j.1365-2621.1982.tb12771.x

By:

Draughon, F. A.;
Safley, Jr., L. M.;
Backus, W. R.;
Mobley, D. C.

Publication type:

Article

Influence of anion and cation on the water-holding capacity of bovine hide collagen at different pH values. Effect of sodium chloride andpolyphosphates on hydration

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 705

By:

Asghar, A.;
Ranganayaki, M. D.;
Henrickson, R. L.

Publication type:

Article

Effects of post-harvest handling and processing on vitamin contents of peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 961, doi. 10.1111/j.1365-2621.1982.tb12755.x

By:

Lee, C. Y.;
Van Buren, J. P.;
Massey, Jr., L. M.

Publication type:

Article

Identification of hydroxycinnamic acid derivatives in cranberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 774, doi. 10.1111/j.1365-2621.1982.tb12712.x

By:

Marwan, A. G.;
Nagel, C. W.

Publication type:

Article

Functional (breadmaking) and compositional characteristics of Iranian flat breads

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 926

By:

Hubbard, J. D.;
Rubenthaler, G. L.;
Finney, P. L.;
Faridi, H. A.

Publication type:

Article

Flavor and selected chemical components of ground beef from steers backgrounded on pasture and fed corn up to 140 days

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 699

By:

Davis, G. W.;
Melton, S. L.;
Black, J. M.;
Backus, W. R.

Publication type:

Article

Fate of pigments and phytate during isolation of protein from defatted glandless cottonseed flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 1032

By:

Rhee, K. C.;
Choi, Y. R.;
Lusas, E. W.

Publication type:

Article

Factors affecting growth and toxin production by Clostridium botulinum type E on irradiated (0.3 Mrad) chicken skins

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 867

By:

Rowley, D. B.;
Shattuck, E. G.;
Firstenberg-Eden, R.

Publication type:

Article