Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 1

Results: 95

Submerged production of Agaricus campestris mycelium in peat extracts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 206, doi. 10.1111/j.1365-2621.1983.tb14824.x

By:

Martin, A. M.

Publication type:

Article

Screening test for histamine in fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 155, doi. 10.1111/j.1365-2621.1983.tb14812.x

By:

Lerke, P. A.;
Porcuna, M. N.;
Chin, H. B.

Publication type:

Article

Size distribution of high weight species in pectin fractions from Idared apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 276, doi. 10.1111/j.1365-2621.1983.tb14848.x

By:

O'Beirne, D.;
Van Buren, J. P.

Publication type:

Article

Postmortem muscle metabolism and meat tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 23

By:

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

Publication type:

Article

Yields, proximate composition and mineral content of finfish and shellfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 313, doi. 10.1111/j.1365-2621.1983.tb14867.x

By:

Anthony, J. E.;
Ritchey, S. J.;
Taper, L. J.;
Herzfeld, G. A.;
Hadgis, P. N.;
Milam, R. S.

Publication type:

Article

Water binding of wheat flour doughs and breads as studied by deuteron relaxation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 95, doi. 10.1111/j.1365-2621.1983.tb14797.x

By:

Leung, H. K.;
Bruinsma, B. L.;
Magnuson, J. A.

Publication type:

Article

Whole body, liver and plasma cholesterol levels in rats fed Thermophilus, Bulgaricus, and Acidophilus milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 280

By:

Rao, D. R.;
Pulsani, S. R.

Publication type:

Article

Vitamin C retention of potato fries blanched in water

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 272

By:

Swanson, B. G.;
Augustin, J.;
Artz, W. E.;
Pettibone, C. A.

Publication type:

Article

Thiobarbituric acid values and glutathione peroxidase activity in meat from chickens fed a selenium supplemented diet

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 300

By:

Greene, B. E.;
Jensen, L. S.;
Colnago, G. L.;
De Vore, V. R.

Publication type:

Article

Relationships of hydrophobicity to emulsifying properties of heat denatured proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 26

By:

Nakai, S.;
Cheung, E.;
Voutsinas, L. P.

Publication type:

Article

Temperature response of frozen peas to di-thermal storage regimes

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 77, doi. 10.1111/j.1365-2621.1983.tb14793.x

By:

Sastry, S. K.;
Kilara, A.

Publication type:

Article

Sunflower butter: Nutritional evaluation and consumer acceptance

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 237

By:

Frazier, R. A.;
Dreher, M. L.;
Holm, E. T.;
Schantz, R. M.

Publication type:

Article

Role of the osmoticum in bloater formation of pickling cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 197

By:

Fleming, H. P.;
Pharr, D. M.;
Corey, K. A.

Publication type:

Article

Storage stability of intermediate moisture mullet roe

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 172

By:

Cornell, J. A.;
Koburger, J. A.;
Deng, J. C.;
Hsu, H. W.

Publication type:

Article

Snack crackers containing whole-grain triticale flour: Crispness, taste, and acceptability

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 266

By:

Penfield, M. P.;
Kahn, C. B.

Publication type:

Article

Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 66, doi. 10.1111/j.1365-2621.1983.tb14789.x

By:

Tang, H-C.L.;
McFeeters, R. F.

Publication type:

Article

Iranian flat breads: Relative bioavailability of zinc

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 107, doi. 10.1111/j.1365-2621.1983.tb14800.x

By:

Faridi, H. A.;
Finney, P. L.;
Rubenthaler, G. L.

Publication type:

Article

Presence of nonprotein trypsin inhibitor in soy and winged beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 75, doi. 10.1111/j.1365-2621.1983.tb14792.x

By:

Hafez, Y. S.;
Mohamed, A. I.

Publication type:

Article

Processing properties of pork as affected by electrical stimulation,post-slaughter chilling and muscle group

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 150

By:

Smith, G. C.;
Crenwelge, D. D.;
Dutson, T. R.;
Terrell, R. N.;
Swasdee, R. L.

Publication type:

Article

Influence of temperature on germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 286, doi. 10.1111/j.1365-2621.1983.tb14853.x

By:

Johnson, K. M.;
Busta, F. F.;
Nelson, C. L.

Publication type:

Article

Influence of storage times after cooking on Warner-Bratzler shear values of beef roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 309

By:

Field, R. A.;
Riley, M. L.;
Williams, J. C.

Publication type:

Article

Nutritional quality of raw, precooked and canned albacore tuna (Thunnus alalunga)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 288

By:

Brown, W. D.;
Seet, S. T.

Publication type:

Article

Influence of selected thermal processing conditions on steam consumption and on mass average sterilizing values

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 212

By:

Hayakawa, K.;
Bhowmik, S. R.

Publication type:

Article

GLC-MS analysis of volatile constituents in rabbiteye blueberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 278

By:

Senter, S. D.;
Horvat, R. J.;
Dekazos, E. D.

Publication type:

Article

Moisture sorption isotherms for bacon slices

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 127

By:

Craig, Jr., J. C.;
Konstance, R. P.;
Panzer, C. C.

Publication type:

Article

Moisture loss in tray packed fresh fish during eight days storage at2(degrees)C

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 168

By:

Martin, R.;
Brown, W. L.;
Bacus, J. N.;
Williams, S. K.

Publication type:

Article

Lipolysis in turkey muscle: Association of lipid hydrolase activities with zinc and copper metalloproteins in a high-molecular weight lipid-protein aggregate

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 15

By:

Halevy, O.;
Sklan, D.;
Budowski, P.

Publication type:

Article

Effect of nonmeat protein products on properties of fatbatters and mortadella sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 119

By:

Smith, G. C.;
Hand, L. W.;
Terrell, R. N.

Publication type:

Article

In vitro interactions between dietary fiber and {sup}1{sup}4C-vitamin D or {sup}1{sup}4C-vitamin E

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 260

By:

Betschart, A. A.;
Omaye, S. T.;
Chow, F. I.

Publication type:

Article

Heat-induced changes in the proteins of whey protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 47, doi. 10.1111/j.1365-2621.1983.tb14786.x

By:

Li-Chan, E.

Publication type:

Article

Heat and mass transfer during the warm water blanching of potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 220

By:

Calvelo, A.;
Califano, A. N.

Publication type:

Article

Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam. Product development

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 183

By:

Hyvonen, L.;
Torma, R.

Publication type:

Article

HPLC determination of riboflavin in eggs and dairy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 92

By:

Monte, W. C.;
Ashoor, S. H.;
Welty, J.;
Seperick, G. J.

Publication type:

Article

HPLC determination of erythorbate in cured meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 306, doi. 10.1111/j.1365-2621.1983.tb14863.x

By:

Lee, K.;
Marder, S.

Publication type:

Article

Gas chromatographic determination of butylated hydroxyanisole, butylated hydroxytolune and tertiarybutyl hydroquinone in soybean oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 73, doi. 10.1111/j.1365-2621.1983.tb14791.x

By:

Min, D. B.;
Schweizer, D.

Publication type:

Article

Free amino acids of raw and cooked ground beef and pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 298

By:

Phillips, R. D.;
Penet, C. S.;
Moon, N. J.;
Worthington, R. E.

Publication type:

Article

Gas-particle heat transfer coefficient for the fluidization of different shaped foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 114

By:

Calvelo, A.;
Vazquez, A.

Publication type:

Article

Effect of delayed germination by heat-damaged spores on estimates ofheat resistance of Clostridium botulinum Types E and F

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 226

By:

Kautter, D. A.;
Solomon, H. M.;
Lynt, R. K.

Publication type:

Article

Forced air drying of partially freeze-dried compressed carrot bars

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 193

By:

Burns, E. E.;
Schadle, E. R.;
Talley, L. J.

Publication type:

Article

Effect of heat and alkali on lysinoalanine formation in fish muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 296, doi. 10.1111/j.1365-2621.1983.tb14858.x

By:

Miller, R.;
Babbitt, J. K.;
Spinelli, J.

Publication type:

Article

Effect of fermentation time on the inositol phosphates of bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 262, doi. 10.1111/j.1365-2621.1983.tb14841.x

By:

Nayini, N. R.;
Markakis, P.

Publication type:

Article

Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam. Keeping quality tests

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 186

By:

Hyvonen, L.;
Torma, R.

Publication type:

Article

Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in low fat meat emulsion

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 1

By:

Labuza, T. P.;
Wallingford, L. W.

Publication type:

Article

Evaluation of harp seal gastric protease as a rennet substitute for cheddar cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 179

By:

Haard, N. F.;
Shamsuzzaman, K.

Publication type:

Article

Evaluation of certain electrical parameters for stimulating lamb carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 10

By:

Claypool, P. L.;
Asghar, A.;
Henrickson, R. L.;
Rashid, N. H.

Publication type:

Article

Enterotoxin C{sub}2 production by S. aureus in entree salads

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 243

By:

Woodburn, M.;
Morita, T. N.

Publication type:

Article

Efficacy of hydrogen peroxide as a bactericide in poultry chiller water

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 125

By:

Thomson, J. E.;
Lillard, H. S.

Publication type:

Article

Effects of reduction or replacement of sodium chloride on growth of Micrococcus, moraxella and Lactobacillus inoculated ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 122

By:

Quintanilla, M.;
Vanderzant, C.;
Terrell, R. N.;
Gardner, F. A.

Publication type:

Article

Effects of postmortem storage and temperature on muscle protein degradation: Analysis by SDS gel electrophoresis

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 294

By:

Parrish, Jr., F. C.;
Bechtel, P. J.

Publication type:

Article

Effects of heat and hydrogenation on cyclopropenoid fatty acid composition of baobab (Abansonia suarezensis) seed oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 253, doi. 10.1111/j.1365-2621.1983.tb14837.x

By:

Bianchini, J. P.;
Gaydou, E. M.;
Ralaimanarivo, A.

Publication type:

Article