Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 4

Results: 99

The behavior and stability of iron-ascorbate complexes in solution

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1217, doi. 10.1111/j.1365-2621.1983.tb09195.x

By:

Gorman, J. E.;
Clydesdale, F. M.

Publication type:

Article

Some functional and utilization characteristics of sesame flour and proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1145, doi. 10.1111/j.1365-2621.1983.tb09178.x

By:

Rivero de padua, M.

Publication type:

Article

Starch-sugar transformation during banana ripening: The behavior of UDP-glucose pyrophosphorylase, sucrose synthetase and invertase

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1097

By:

Garcia, E.;
Terra, N. N.;
Lajolo, F. M.

Publication type:

Article

Some theoretical rheological characteristics of the mechanical signals in sensory evaluation of texture

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1187, doi. 10.1111/j.1365-2621.1983.tb09188.x

By:

Peleg, M.

Publication type:

Article

The application of factor analysis to cooked beef aroma descriptors

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1354

By:

Mac Leod, G.;
Galt, A. M.

Publication type:

Article

Water re-use in processing of Pacific shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1056

By:

Price, R. J.;
Carroad, P. A.;
Nielsen, L. A.

Publication type:

Article

Use of vacuum during formation of meat emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1039

By:

Sebranek, J. G.;
Tantikarnjathep, K.;
Rust, R. E.;
Topel, D. G.

Publication type:

Article

Ultrafiltration of acid whey in a spiral-wound unit: Effect of operating space parameters on membrane fouling

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1113, doi. 10.1111/j.1365-2621.1983.tb09172.x

By:

Kuo, K. P.;
Cheryan, M.

Publication type:

Article

Two effects of sodium chloride causing softening of the texture of canned snap beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1362, doi. 10.1111/j.1365-2621.1983.tb09235.x

By:

Van Buren, J. P.

Publication type:

Article

Thermal stability of vitamin B6 compounds in liquid model food systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1323

By:

Hiner, M. E.;
Gregory, J. F., III

Publication type:

Article

The water activity of canned foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1385, doi. 10.1111/j.1365-2621.1983.tb09247.x

By:

Alzamora, S. M.;
Chirife, J.

Publication type:

Article

The interaction of zinc ion with phytic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1208, doi. 10.1111/j.1365-2621.1983.tb09193.x

By:

Evans, W. J.;
McCourtney, E. J.;
Jacks, T. J.

Publication type:

Article

The induced stabilization of aqueous pectin dispersion by ethanol

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1235, doi. 10.1111/j.1365-2621.1983.tb09199.x

By:

Walter, R. H.;
Sherman, R. M.

Publication type:

Article

The finite element method in thermal processing of foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1086

By:

Pflug, I. J.;
Naveh, D.;
Kopelman, I. J.

Publication type:

Article

Soybean protein aggregation by sonication: Ultracentrifugal analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1260

By:

Wolf, W. J.;
Wang, L. C.

Publication type:

Article

Preparation and chemical composition of orange oil concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1197

By:

Cook, R.;
Vora, J. D.;
Matthews, R. F.;
Crandall, P. G.

Publication type:

Article

Texture of emulsified cooked meat products by three different methods of measurement

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1025, doi. 10.1111/j.1365-2621.1983.tb09153.x

By:

Fox, J. B., Jr.;
Jenkins, R. K.;
Ackerman, S. A.

Publication type:

Article

Storage study of a gas-packed bakery product

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1370, doi. 10.1111/j.1365-2621.1983.tb09239.x

By:

Smith, J. P.;
Jackson, E. D.;
Ooraikul, B.

Publication type:

Article

Qualitative and quantitative effects of antioxidants on the flavor stability of oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1172, doi. 10.1111/j.1365-2621.1983.tb09185.x

By:

Min, D. B.;
Wen, J.

Publication type:

Article

Sensory and chemical evaluation of the keeping quality of the Brazilian freshwater fish Prochilodus scrofa in ice storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1075

By:

Moraes, M. A. C.;
Maia, E. L.;
Rodriguez-Amaya, D. B.

Publication type:

Article

Residence time distributions for wheat starch in a single screw extruder

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1157

By:

Paton, D.;
Diosady, L. L.;
Davidson, V. J.;
Spratt, W. A.

Publication type:

Article

Sodium content of oysters (Crassostrea virginia) and the effect of processing method

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1061

By:

Lopez, A.;
Ward, D. R.;
Williams, H. L.

Publication type:

Article

Sensory attributes of corn tortillas with substitutions of potato, rice, and pinto beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1124, doi. 10.1111/j.1365-2621.1983.tb09174.x

By:

Feria-Morales, A. M.;
Pangborn, R. M.

Publication type:

Article

Proteolytic activity in the sarcoplasmic fluids of parasitized Pacific whiting (Merluccius productus) and unparasitized true cod (Gadus macrocephalus)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1315

By:

Anglemier, A. F.;
Erickson, M. C.;
Gordon, D. T.

Publication type:

Article

Protein quality of African oil bean seed (Pentaclethra macrophylla)

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1374, doi. 10.1111/j.1365-2621.1983.tb09241.x

By:

Achinewhu, S. C.

Publication type:

Article

Production of red water-soluble Monascus pigments

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1200

By:

Koehler, P. E.;
Wong, H. C.

Publication type:

Article

Psychrotrophic bacteria in prerigor ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1348, doi. 10.1111/j.1365-2621.1983.tb09228.x

By:

Judge, M. D.;
Cousin, M. A.

Publication type:

Article

Iron catalyzed oxidative rancidity in prerigor ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1328

By:

Judge, M. D.;
Tay, H. C.;
Aberle, E. D.

Publication type:

Article

Prediction of come-up time correction factors for batch-type agitating and still retorts and the influence on thermal process calculations

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1293, doi. 10.1111/j.1365-2621.1983.tb09214.x

By:

Berry, M. R., Jr.

Publication type:

Article

Predicting the texture of liquid and melting semi-solid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1221

By:

Cussler, E. L.;
Kokini, J. L.

Publication type:

Article

Physiological response of rats to high fiber bread diets containing several sources of hulls or brans

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1151

By:

Sosulski, F. W.;
Olson, J. P.;
Cadden, A. M.

Publication type:

Article

Magnitude estimation vs category scaling of the hedonic quality of food sounds

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1183, doi. 10.1111/j.1365-2621.1983.tb09187.x

By:

Vickers, Z. M.

Publication type:

Article

Interference of plant polysaccharides and tannin in the coomassie blue G250 test for protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1346, doi. 10.1111/j.1365-2621.1983.tb09227.x

By:

Godshall, M. A.

Publication type:

Article

Oligosaccharide content of 20 varieties of cowpeas in Nigeria

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1250, doi. 10.1111/j.1365-2621.1983.tb09203.x

By:

Onigbinde, A. O.;
Akinyele, I. O.

Publication type:

Article

Nutritional effects of fresh, laboratory heated, and pressure deep-fry fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1289, doi. 10.1111/j.1365-2621.1983.tb09213.x

By:

Alexander, J. C.;
Chanin, B. E.;
Moran, E. T.

Publication type:

Article

Improved Salmonella species recovery from nonfat dry milk pre-enriched under reduced rehydration

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1162

By:

Wilson, C. R.;
Poelma, P. L.;
Andrews, W. H.

Publication type:

Article

Nutrient contents of raw and cooked cowpea leaves

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1252, doi. 10.1111/j.1365-2621.1983.tb09204.x

By:

Imungi, J. K.;
Potter, N. N.

Publication type:

Article

Nutrient content and edible yield of selected cuts of cooked pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1352

By:

Deethardt, D. E.;
Johnson, W. A.

Publication type:

Article

Nucleic acid, purine and proximate analyses of mechanically separated beef and veal

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1356

By:

Rosamond, W. D.;
Salati, L. M.;
Willis, B.W.;
Savaino, D. A.;
Salinsky, J.

Publication type:

Article

Muscle mineral concentrations as predictors of taste panel sensory attributes of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1170

By:

Stouffer, J. R.;
Thonney, M. L.;
Nour, A. Y. M.;
Armbruster, G.

Publication type:

Article

Molecular structure and functionalities of protein isolates preparedfrom defatted cottonseed flour succinylated at various levels

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1275

By:

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

Publication type:

Article

Moisture losses during chilling from the skin surface of scalded pork carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1350

By:

Judge, M. D.;
Schaefer-Zeidler, C. E.;
Aberle, E. D.

Publication type:

Article

Modeling of residence times in continuous fluidized bed freezers

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1081

By:

Vazquez, A.;
Calvelo, A.

Publication type:

Article

Malting of Triticum dicoccum (Khapli) wheat: Response to gibberellicacid and use in baking

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1135, doi. 10.1111/j.1365-2621.1983.tb09176.x

By:

Singh, T.;
Maninder, K.;
Bains, G. S.

Publication type:

Article

Measurement of taste intensity and degree of liking of beverages by graphic scales and magnitude estimation

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1175, doi. 10.1111/j.1365-2621.1983.tb09186.x

By:

Giovanni, M. E.;
Pangborn, R. M.

Publication type:

Article

Kiwifruit juice processing using heat treatment techniques and ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1101, doi. 10.1111/j.1365-2621.1983.tb09170.x

By:

Wilson, E. L.;
Burns, D. J. W.

Publication type:

Article

Kinetics of chlorophyll degradation to pyropheophytin in vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1303, doi. 10.1111/j.1365-2621.1983.tb09216.x

By:

Schwartz, S. J.;
von Elbe, J. H.

Publication type:

Article

Lability and reactivity of nonheme protein-bound nitrite

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1204, doi. 10.1111/j.1365-2621.1983.tb09192.x

By:

Ito, T.;
Lee, M.;
Greaser, M. L.;
Cassens, R. G.;
Izumi, K.

Publication type:

Article

Interrelationships among synergism, potentiation, enhancement and expanded perceived intensity vs concentration

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1192

By:

Brussel, L. B. P.;
Heidema, J.;
van der Heijden, A.;
Peer, H. G.;
Kosmeijer, J. G.

Publication type:

Article

Isolation of a stachyose-sucrose complex from soybeans and peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1269

By:

Parrish, F. W.;
Ory, R. L.;
Chapital, D. C.;
Conkerton, E. J.

Publication type:

Article