Works matching IS 00221147 AND DT 1984 AND VI 49 AND IP 6

Results: 64

Water vapor permeability of edible bilayer films

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1478, doi. 10.1111/j.1365-2621.1984.tb12825.x

By:

Kamper, S. L.;
Fennema, O.

Publication type:

Article

Water vapor permeability of an edible, fatty acid, bilayer film

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1482, doi. 10.1111/j.1365-2621.1984.tb12826.x

By:

Kamper, S. L.;
Fennema, O.

Publication type:

Article

Water holding capacity of hemicelluloses from fruits, vegetables andwheat bran

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1632

By:

Greig, R.;
Holloway, W. D.

Publication type:

Article

Volatile components of an unflavored textured soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1552

By:

MacLeod, G.;
Ames, J. M.

Publication type:

Article

Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1486

By:

Resnik, S. L.;
Chirife, J.

Publication type:

Article

Time and temperature parameters of corn popping

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1412

By:

Daun, H.;
Roshdy, T. H.;
Hawakawa, K.

Publication type:

Article

Thermally induced gelation of selected comminuted muscle systems--rheological changes during processing, final strengths and microstructure

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1496

By:

Hamann, D. D.;
Montejano, J. G.;
Lanier, T. C.

Publication type:

Article

Structural stability of fresh and frozen-thawed 'valencia' (C. sinensis) orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1489, doi. 10.1111/j.1365-2621.1984.tb12828.x

By:

Merin, U.;
Shomer, I.

Publication type:

Article

Storage stability of a puff pastry dough with reduced water activity

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1405, doi. 10.1111/j.1365-2621.1984.tb12808.x

By:

Leung, H. K.;
Meyer, R. S.;
Matlock, J. P.;
Morad, M. M.

Publication type:

Article

Storage of New Zealand jack mackerel (Trachurus novaezelandiae) in ice: chemical, microbiological and sensory assessment

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1453

By:

Fletcher, G. C.;
Scott, D. N.;
Ryder, J. M.;
Buisson, D. H.

Publication type:

Article

Sensory analysis of carbonated apple juice using response surface methodology

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1595

By:

Barnard, J.;
Queale, D.;
McLellan, M. R.

Publication type:

Article

Semiautomated method for the analysis of PSP toxins in shellfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1506

By:

Wu, L.;
Liston, J.;
Kentala, L. L.;
Sullivan, J. J.;
Jonas-Davies, J.;
Iwaoka, W. T.

Publication type:

Article

Role of trimethylamine oxide in the freeze denaturation of fish muscle--is it simply a precursor of formaldehyde?

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1640, doi. 10.1111/j.1365-2621.1984.tb12871.x

By:

Rodger, G.;
Hastings, R.

Publication type:

Article

Relative tryptic digestion rates of food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1535

By:

Cseke, E.;
Vas, M.;
Szabolcsi, G.;
Hung, N. D.

Publication type:

Article

Relative importance of color, fruity flavor and sweetness in the overall liking of soft drinks

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1598

By:

Kurkela, R.;
Tourila-Ollikainen, H.;
Mahlamaki-Kultanen, S.

Publication type:

Article

Relative bioavailability of dietary iron from three processed soy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1558, doi. 10.1111/j.1365-2621.1984.tb12843.x

By:

Picciano, M. F.;
Erdman, Jr., J. W.;
Weingartner, K. E.

Publication type:

Article

Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1577

By:

Hood, L. F.;
Moscoso, W.;
Bourne, M. C.

Publication type:

Article

Processed protein food characterized by in vitro digestion rates

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1543

By:

Cseke, E.;
Vas, M.;
Szabolcsi, G.;
Hung, N. D.

Publication type:

Article

Preparation of a yogurt-like product containing egg white

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1444, doi. 10.1111/j.1365-2621.1984.tb12817.x

By:

Lin, J. C. C.;
Cunningham, F. E.

Publication type:

Article

Predicting steady shear and dynamic viscoelastic properties of guar and carrageenan using the Bird-Carreau constitutive model

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1984.tb12846.x

By:

Kokini, J. L.;
Bistany, K. L.;
Mills, P. L.

Publication type:

Article

Peroxidase fractions from asparagus of varying heat stabilities

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1618

By:

Leung, H. K.;
Powers, J. R.;
Costello, M. J.

Publication type:

Article

Partial characterization of a crude enzyme extract from the freshwater prawn

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1494

By:

Nip, W. K.;
Baranowski, E. S.;
Moy, J. H.

Publication type:

Article

Orange juice adulteration: detection and quality effects of dilution, added orange pulpwash, turmeric and sorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1438

By:

Fellers, P. J.;
Anderson, H. E.;
Petrus, D. R.

Publication type:

Article

Nondestructive color measurement of fresh broccoli

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1612

By:

Heaton, E. K.;
Batal, K. M.;
Shewfelt, R. L.

Publication type:

Article

Methionine sulfoxide determination after alkaline hydrolysis of amino acid mixtures, model protein systems, soy products and infant formulas

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1547

By:

Kehrberg, N. L.;
Todd, J. M.;
Marable, N. L.

Publication type:

Article

Lemon juice color evaluation: sensory and instrumental studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1435

By:

Cook, P.;
Ennis, D.;
Anthoney, K.

Publication type:

Article

Kinetics of tannin deactivation during anaerobic storage and boilingtreatments of high tannin sorghums

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1566

By:

Blair, R.;
Mitaru, B. N.;
Reichert, R. D.

Publication type:

Article

Kinetics of hydrolyses of sorghum molasses with dilute mineral acidsand oxalic acid in melibiose with oxalic acid

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1428

By:

Fan, L. T.;
Zhong, S.-S.;
Wisecup, R. W.

Publication type:

Article

Isolation and further characterization of a heat resistant peroxidase isoenzyme from cauliflower

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1616

By:

Pennesi, A. P.;
Lee, C. Y.

Publication type:

Article

Interaction of sucrose with starch during dehydration as shown by water sorption

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1604

By:

Steinberg, M. P.;
Chinachoti, P.

Publication type:

Article

Inhibition of Clostridium botulinum growth from spore inocula in media containing sodium acid pyrophosphate and potassium sorbate with orwithout added sodium chloride

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1588

By:

Busta, F. F.;
Wagner, M. K.

Publication type:

Article

Influence of water activity on the nonenzymatic browning of applejuice concentrate during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1630

By:

Lozano, J. E.;
Toribio, J. L.;
Nunes, R. V.

Publication type:

Article

Incidence of toxic Alternaria species in small grains from the USA

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1626, doi. 10.1111/j.1365-2621.1984.tb12864.x

By:

Bruce, V. R.;
Stack, M. E.;
Mislivec, P. B.

Publication type:

Article

Incidence of enterococcal thermonuclease in milk and milk products

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1610

By:

Ranganathan, B.;
Chander, H.;
Batish, V. K.

Publication type:

Article

In vitro evaluation of the effects of ortho-, tripoly- and hexametaphosphate on zinc, iron and calcium bioavailability

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1562, doi. 10.1111/j.1365-2621.1984.tb12844.x

By:

Zemel, M. B.

Publication type:

Article

Improved sieve method for measurement of lyophoresis in applesauce

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1614

By:

McLellan, M. R.;
Nogueira, J. N.

Publication type:

Article

Impedimetric estimation of coliforms in dairy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1449

By:

Kahn, P.;
Firstenberg-Eden, R.;
Van Sise, M. L.;
Zindulis, J.

Publication type:

Article

Functional properties of enzymatically modified beef heart protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1525, doi. 10.1111/j.1365-2621.1984.tb12836.x

By:

Smith, D. M.;
Brekke, C. J.

Publication type:

Article

Factors affecting storage of orange concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1628

By:

Graumlich, T. R.;
Marshall, M. R.;
Crandall, P. G.;
Marcy, J. E.

Publication type:

Article

Factors affecting catalase activity in Staphylococcus aureus MF-31

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1573

By:

Martin, S. E.;
Barrier, W. A.;
Galligan, P. M.

Publication type:

Article

Evaluation of lye and steam peeling using four processing tomato cultivars

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1415, doi. 10.1111/j.1365-2621.1984.tb12811.x

By:

Schlimme, D. V.;
Corey, K. A.;
Frey, B. C.

Publication type:

Article

Electrical stimulation, hotboning and prerigor cookery effects on lamb longissimus tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1466

By:

Thomas, J. D.;
Ray, E. E.;
Stolarz, D. J.;
Cardenas, M.

Publication type:

Article

Effects of vacuum and atmospheric freeze-drying on quality of shrimp, turkey flesh and carrot samples

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1457, doi. 10.1111/j.1365-2621.1984.tb12820.x

By:

Boeh-Ocansey, O.

Publication type:

Article

Effects of sodium tripolyphosphate on physical and sensory properties of beef and pork roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1636

By:

McKeith, F. K.;
Simmons, S. L.;
Smith, L. A.;
Brady, P. L.;
Bechtel, P. J.

Publication type:

Article

Effects of pH and time of grinding on lipid oxidation of fresh ground pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1510

By:

Mills, E. W.;
Aberle, E. D.;
Judge, M. D.;
Peng, I. C.;
Yasosky, J. J.

Publication type:

Article

Effects of harvesting, transportation, and cryogenic processing on the microflora of southern peas

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1410, doi. 10.1111/j.1365-2621.1984.tb12809.x

By:

Senter, S. D.;
Cox, N. A.;
Bailey, J. S.;
Meredith, F. J.

Publication type:

Article

Effects of dielectric and steam heating treatments on the prestorageand storage color characteristics of pecan kernels

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1532

By:

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

Publication type:

Article

Effect of tumbling and tumbling temperature on surface and subsurface contamination of Lactobacillus plantarum and residual nitrite in cured pork shoulder

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1634, doi. 10.1111/j.1365-2621.1984.tb12868.x

By:

Ockerman, H. W.;
Kwiatek, K.

Publication type:

Article

Digitizer aided determination of yield stress in semi-liquid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1620

By:

Peleg, M.;
Kaletunc-Gencer, G.

Publication type:

Article

Differential scanning calorimetry on beef muscle: influence of postmortem conditioning

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1513, doi. 10.1111/j.1365-2621.1984.tb12833.x

By:

Findlay, C. J.;
Stanley, D. W.

Publication type:

Article