Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 1

Results: 69

Utilization of glucose oxidase for extending the shelf-life of fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 66

By:

Rand, A. G., Jr.;
Pivarnik, L. F.;
Field, C. E.;
Barnett, S. M.

Publication type:

Article

Thermo-kinetic modeling of peroxidase inactivation during blanching-cooling of corn on the cob

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 141

By:

Bressan, J. A.;
Garrote, R. L.;
Luna, J. A.

Publication type:

Article

The role of fimbriae and flagella in the attachment of Salmonella typhimurium to poultry skin

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 54, doi. 10.1111/j.1365-2621.1986.tb10834.x

By:

Lillard, H. S.

Publication type:

Article

Thawing time of frozen food of a rectangular or finitely cylindricalshape

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 116, doi. 10.1111/j.1365-2621.1986.tb10849.x

By:

Nonino, C.;
Hayakawa, K.

Publication type:

Article

Some chemical factors affecting the quality of processed yam

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 161, doi. 10.1111/j.1365-2621.1986.tb10860.x

By:

Onayemi, O.

Publication type:

Article

Snap bean texture softening and pectin solubilization caused by the presence of salt during cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 131, doi. 10.1111/j.1365-2621.1986.tb10852.x

By:

Van Buren, J. P.

Publication type:

Article

Simultaneous quantitative determination of Mn, Fe, Cu and Zn by atomic absorption spectroscopy in tropical cereal, fruit and legume materials

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 222, doi. 10.1111/j.1365-2621.1986.tb10875.x

By:

Benzo, Z.;
Velosa, M.;
Schorin, H.

Publication type:

Article

Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 176, doi. 10.1111/j.1365-2621.1986.tb10864.x

By:

Rao, M. A.;
Nogueira, J. N.;
McLellan, M. R.;
Cooley, H. J.

Publication type:

Article

Relationship between degree of pectin methylation and tissue firmness of cucumber pickles

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 138, doi. 10.1111/j.1365-2621.1986.tb10854.x

By:

Hudson, J. M.;
Buescher, R. W.

Publication type:

Article

Proteolytic enzymes from Cnidoscolus chayamansa "Chaya"

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 243, doi. 10.1111/j.1365-2621.1986.tb10885.x

By:

Iturbe-Chinas, Fca. A.;
Canales, A. Lopez-Munguia

Publication type:

Article

Protein nutritive value of Hinoat and Scott oat cultivars and concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 241

By:

Amiot, J.;
Brisson, G. J.;
Lavergne, D.;
Goulet, G.;
Burrows, V. D.

Publication type:

Article

Proportion of collagen types I and III in four bovine muscles differing in tenderness

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 51, doi. 10.1111/j.1365-2621.1986.tb10833.x

By:

Burson, D. E.;
Hunt, M. C.

Publication type:

Article

Production of citric acid from brewery wastes by surface fermentation using Aspergillus niger

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 225, doi. 10.1111/j.1365-2621.1986.tb10876.x

By:

Roukas, T.;
Kotzekidou, P.

Publication type:

Article

Prediction of thermal conductivity of vegetable foods by the effective medium theory

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 113

By:

Urbicain, M. J.;
Mattea, M.;
Rotstein, E.

Publication type:

Article

Prediction of pork and lamb meat quality characteristics

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 40

By:

Rowe, K.;
Zondagh, I. B.;
Schrumpf, D. E.;
Holmes, Z. A.

Publication type:

Article

Partial purification and characterization of cathepsin D-like and B-like acid proteases from surf clam viscera

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 71

By:

Zall, R. R.;
Chen, H. C.

Publication type:

Article

Origin of N-nitrosomorpholine contamination in margarine

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 216, doi. 10.1111/j.1365-2621.1986.tb10873.x

By:

Sen, N. P.;
Baddoo, P. A.

Publication type:

Article

Nonfat dairy coffee whitener made from ultrafiltered skim-milk retentates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 235, doi. 10.1111/j.1365-2621.1986.tb10881.x

By:

Jimenez-Flores, R.;
Kosikowski, F. V.

Publication type:

Article

Investigation of cashew-apple juice as a substrate for single cell protein production

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 237

By:

Fatile, I. A.;
Solomon, B. O.;
Obawole, A. B.;
Layokun, S. K.

Publication type:

Article

Interaction of myosin-albumin and myosin-fibrinogen to form protein gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 109

By:

Allen, C. E.;
Foegeding, E. A.;
Dayton, W. R.

Publication type:

Article

Influence of sugars on heat inactivation, injury and repair of Saccharomyces cerevisiae

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 211, doi. 10.1111/j.1365-2621.1986.tb10872.x

By:

Torreggiani, D.;
Toledo, R. T.

Publication type:

Article

Influence of sugars and amino acids in the color development of fried potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 157, doi. 10.1111/j.1365-2621.1986.tb10859.x

By:

Marquez, G.;
Anon, M. C.

Publication type:

Article

Influence of storage duration and temperature on sweet potato sugar content and chip color

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 239, doi. 10.1111/j.1365-2621.1986.tb10883.x

By:

Picha, D. H.

Publication type:

Article

Influence of almond harvest, processing and storage on fungal population and flora

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 202

By:

Schade, J. E.;
King, A. D., Jr.

Publication type:

Article

Implication of breeding programs on potato quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 251

By:

Mondy, N. I.;
Gosselin, B.

Publication type:

Article

HPLC determination of carotenoids in fruits and vegetables in the United States

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 128, doi. 10.1111/j.1365-2621.1986.tb10851.x

By:

Bureau, J. L.;
Bushway, R. J.

Publication type:

Article

Hot pork processing, brine chilling and mechanical portioning as a fresh pork processing system

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 247

By:

Mandigo, R. W.;
Frye, C. B.;
Calkins, C. R.

Publication type:

Article

Heat-induced gelation of individual whey proteins. A dynamic rheological study

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 87, doi. 10.1111/j.1365-2621.1986.tb10842.x

By:

Paulsson, M.;
Hegg, P.-O.;
Castberg, H. B.

Publication type:

Article

Heat induced browning of clarified apple juice at high temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 172, doi. 10.1111/j.1365-2621.1986.tb10863.x

By:

Toribio, J. L.;
Lozano, J. E.

Publication type:

Article

Frying oil deterioration and vitamin loss during foodservice operation

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 218, doi. 10.1111/j.1365-2621.1986.tb10874.x

By:

Carlson, B. L.;
Tabacchi, M. H.

Publication type:

Article

Factors influencing color of dark cutting beef muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 57

By:

Cornforth, D. P.;
Egbert, W. R.

Publication type:

Article

Enzyme-linked immunosorbent assay for detection of mold in tomato puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 180

By:

Cousin, M. A.;
Lin, H. H.;
Lister, R. M.

Publication type:

Article

Emulsifying properties of ethanol soaked soybean flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 193, doi. 10.1111/j.1365-2621.1986.tb10868.x

By:

Ashraf, H.-R. L.

Publication type:

Article

Effects of simulated retail display and overnight storage treatmentson quality maintenance in fresh broccoli

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 146

By:

Gaye, M. M.;
Perrin, P. W.

Publication type:

Article

Effects of preslaughter exercise, electrical stimulation, packaging tray, display temperature and time on acceptance and shelflife of beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 12

By:

Jordaan, E.;
Grobler, I.;
Naumann, H. D.;
Oosthuizen, W.;
Naude, L.;
Nortje, G. L.;
Naude, R. T.

Publication type:

Article

Effects of particle size and breadmaking on physiological responses of meal-fed rats to AACC wheat bran

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 188, doi. 10.1111/j.1365-2621.1986.tb10867.x

By:

Cadden, A. M.

Publication type:

Article

Effects of experimental cooking on the yield and proximate composition of three selected legumes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 233

By:

Al-Mohammad, H. M.;
Khalil, J. K.;
Sawaya, W. N.

Publication type:

Article

Effects of electrical stimulation, hot-boning, and mixing vs tumbling on the physical and chemical properties of beef logs

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 1

By:

Thomas, J. D.;
Ray, E. E.;
Tsao, H. M.;
Jones, M. L.

Publication type:

Article

Effects of deaeration and storage temperature on quality of aseptically packaged guava puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 165, doi. 10.1111/j.1365-2621.1986.tb10861.x

By:

Chan, Jr., H. T.;
Cavaletto, C. G.

Publication type:

Article

Effect of treatment, ice storage and freezing on residual sulfite inshrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 231

By:

Martin, R.;
Wagner, T.;
Finne, G.;
DeWitt, B.

Publication type:

Article

Effect of slaughter-dressing, fabrication and storage conditions on the microbiological and sensory characteristics of vacuum-packaged beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 37

By:

Savell, J. W.;
Griffin, D. B.;
Vanderzant, C.;
Chandran, S. K.

Publication type:

Article

Effect of oligosaccharide formation on the cryoscopic measurements of enzymatic hydrolysis of lactose in dairy products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 245, doi. 10.1111/j.1365-2621.1986.tb10886.x

By:

Jeon, I. J.;
Saunders, S. R.

Publication type:

Article

Effect of low-calcium-requiring calcium-activated factor of myofibrils under varying pH and temperature conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 28

By:

Dutson, T. R.;
Koohmaraie, M.;
Schollmeyer, J. E.

Publication type:

Article

Effect of lectins and the mixing of proteins on rate of protein digestibility

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 150, doi. 10.1111/j.1365-2621.1986.tb10857.x

By:

Thompson, L. U.;
Hui, H.;
Tenebaum, A. V.

Publication type:

Article

Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 184, doi. 10.1111/j.1365-2621.1986.tb10866.x

By:

Robertson, G. L.;
Samaniego, C. M. L.

Publication type:

Article

Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 104

By:

Allen, C. E.;
Dayton, W. R.;
Foegeding, E. A.

Publication type:

Article

Effect of gums on low-fat meat batters

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 33, doi. 10.1111/j.1365-2621.1986.tb10829.x

By:

Foegeding, E. A.;
Ramsey, S. R.

Publication type:

Article

Effect of different storage and cooking methods on some biochemical,nutritional and sensory characteristics of cowpeas (Vigna unguiculata L. Walp)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 153, doi. 10.1111/j.1365-2621.1986.tb10858.x

By:

Onayemi, O.;
Obembe, O.;
Osibogun, O. A.

Publication type:

Article

Effect of deamidation and succinylation in some physicochemical and baking properties of gluten

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 99

By:

Holme, J.;
Ma, C.-Y.;
Oomah, B. D.

Publication type:

Article

Determination and correlation of the water activity of cheese whey solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 227

By:

Chirife, J.;
Kanterewicz, R. J.

Publication type:

Article