Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 4

Results: 68

Water binding ability of meat products: effect of fat level, effective salt concentration and cooking temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1061, doi. 10.1111/j.1365-2621.1986.tb11232.x

By:

Trout, G. R.;
Schmidt, G. R.

Publication type:

Article

Using a new measure to define shelf life of fresh whitefish

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 936

By:

Norback, J. P.;
Stuiber, D. A.;
Sharp, Jr., W. F.

Publication type:

Article

Ultrafiltration and reverse osmosis of the waste water from sweet potato starch process

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 971

By:

Pan, W. D.;
Chiang, B. H.

Publication type:

Article

Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1037

By:

Resnik, S. L.;
Chirife, J.;
Favetto, G. J.;
Kitic, D.;
Pereira Jardim, D. C.

Publication type:

Article

Textural properties of extruded plant protein blends

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 988, doi. 10.1111/j.1365-2621.1986.tb11215.x

By:

Bhattacharya, M.;
Kaufmann, R. E.;
Hanna, M. A.

Publication type:

Article

Sweetened extruded corn/soy product as intermediate moisture food

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 979, doi. 10.1111/j.1365-2621.1986.tb11213.x

By:

Gomez, M. H.;
Aguilera, J. M.

Publication type:

Article

Stability of sorbic acid in model food systems of reduced water activity: sugar solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1028

By:

Chirife, J.;
Gerschenson, L. N.;
Alzamora, S. M.

Publication type:

Article

Sorbate tolerance by lactic acid bacteria associated with grapes andwine

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1077

By:

Splittstoesser, D. F.;
Edinger, W. D.

Publication type:

Article

Sensory quality of turkey rolls roasted and held in an institutionalconvection oven with and without chilled storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 868, doi. 10.1111/j.1365-2621.1986.tb11187.x

By:

Cremer, M. L.

Publication type:

Article

Sensory aroma scores and TBA values as indices of warmed-over flavorin pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 886

By:

Patterson, C.;
Willemot, C.;
Poste, L. M.;
Butler, G.

Publication type:

Article

Quantitative analysis of lutein esters in marigold flowers (Tagetes erecta) by high performance liquid chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1093

By:

Philip, T.;
Gregory, G. K.;
Chen, T.-S.

Publication type:

Article

Quality of enzymatically treated 72*8D Brix orange juice stored at refrigerated temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1017

By:

Chen, C. S.;
Marcy, J. E.;
Crandall, P. G.;
Martin, F. G.

Publication type:

Article

Preparation, evaluation and analysis of a French-fry type product from sweet potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 967, doi. 10.1111/j.1365-2621.1986.tb11210.x

By:

Walter, Jr., W. M.;
Hoover, M. W.

Publication type:

Article

Physical and chemical characteristics of pearl millet grains and their relationship to roti quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1005

By:

Jambunathan, R.;
Ramaiah, C. D.;
Subramanian, V.

Publication type:

Article

Photooxidation of cholesterol in butter

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 904

By:

Gray, J. I.;
Luby, J. M.;
Harte, B. R.;
Ryan, T. C.

Publication type:

Article

Phase transitions of wheat starch-water systems containing polydextrose

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1095

By:

Hansen, L.;
Kim, K.-O.;
Setser, C.

Publication type:

Article

Peroxidase activities in cucumber pickle products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1079, doi. 10.1111/j.1365-2621.1986.tb11241.x

By:

Buescher, R. W.;
McGuire, C.

Publication type:

Article

Odor threshold of some pyrazines

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1986.tb11250.x

By:

Shibamoto, T.

Publication type:

Article

Molecular encapsulation of natural and synthetic coffee flavor with beta-cyclodextrin

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1024

By:

Szejtli, J.;
Szente, L.

Publication type:

Article

Microbial inhibitors of cranberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1009, doi. 10.1111/j.1365-2621.1986.tb11220.x

By:

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

Publication type:

Article

Lysozyme separation from egg white by cation exchange column chromatography

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1032

By:

Nakai, S.;
Li-Chan, E.;
Bragg, D. B.;
Lo, K. V.;
Sim, J.

Publication type:

Article

Lipoxygenase-catalyzed oxidation of N-6 and N-3 polyunsaturated fatty acids: relevance to and activity in fish tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 940, doi. 10.1111/j.1365-2621.1986.tb11204.x

By:

Hsieh, R. J.;
Kinsella, J. E.

Publication type:

Article

Lipid-soluble vitamins in blood and liver of rats fed a diet containing hard spring wheat bran

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1001

By:

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

Publication type:

Article

Ion chromatography for determining residual sulfite on shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 924

By:

Gregory, J. F., III;
Otwell, W. S. Otwell;
Cooper, P. L.;
Marshall, M. R.

Publication type:

Article

Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 889

By:

Harris, P. V.;
Powell, V. H.;
Shorthose, W. R.

Publication type:

Article

In vitro estimation of the potential bioavailability of calcium fromsea mustard (Undaria pinnatifida), milk, and spinach under simulatednormal and reduced gastric acid conditions

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 957

By:

Zemel, M. B.;
Kim, H.

Publication type:

Article

HPLC determination of furfural and 5-hydroxymethylfurfural in citrusjuices

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1075

By:

Nagy, S.;
Rouseff, R. L.;
Lee, H. S.

Publication type:

Article

Gas chromatographic determination of hydrolyzed sugars in commercialgums

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1986.tb11247.x

By:

Al-Hazmi, M. I.;
Stauffer, K. R.

Publication type:

Article

Extraction of pigments from mechanically deboned turkey meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 865, doi. 10.1111/j.1365-2621.1986.tb11186.x

By:

Hernandez, A.;
Hotchkiss, J.;
Baker, R. C.

Publication type:

Article

Evaluation of gingerbread cookies supplemented with sunflower protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1102

By:

Siandwazi, C.;
Ashraf, H.-R. L.

Publication type:

Article

Essential elements in tomatoes and fresh and canned tomato juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1071, doi. 10.1111/j.1365-2621.1986.tb11237.x

By:

Lopez, A.;
Williams, H. L.;
Cooler, F. W.

Publication type:

Article

Enzymatic conditions of an in vitro method to study protein digestion

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 960

By:

Vachon, C.;
Gauthier, S. F.;
Savoie, L.

Publication type:

Article

Energy utilization during blanching (water vs steam) of sweet corn and subsequent frozen quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1081, doi. 10.1111/j.1365-2621.1986.tb11242.x

By:

Drake, S. R.;
Swanson, B. G.

Publication type:

Article

Effects of pH on nonenzymic browning during storage in apple juice concentrate prepared from Bramley's seedling apples

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1073, doi. 10.1111/j.1365-2621.1986.tb11238.x

By:

O'Beirne, D.

Publication type:

Article

Effects of packaging and light source on the oxidative stability of cholesterol in butter

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 908

By:

Gray, J. I.;
Luby, J. M.;
Harte, B. R.

Publication type:

Article

Effects of growth regulators on quality of ripe peach fruit: discoloration of canned peaches

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1065, doi. 10.1111/j.1365-2621.1986.tb11234.x

By:

Rymal, K. S.;
Dozier, Jr., W. A.;
Knowles, J. W.;
Smith, D. A.

Publication type:

Article

Effects of freeze-thaw abuse on the viscosity and gel-forming properties of surimi from two species

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 951, doi. 10.1111/j.1365-2621.1986.tb11206.x

By:

Kim, B. Y.;
Lanier, T. C.;
Hamann, D. D.;
Wu, M. C.

Publication type:

Article

Effects of carbonic acid dips and packaging films on the shelflife of fresh fish fillets

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 929

By:

Rizvi, S. S. H.;
Krishnamurthi, R.;
Daniels, J. A.

Publication type:

Article

Effects of electrical stimulation on carcass quality and meat palatability traits on Charolais crossbred bulls and steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 883

By:

Smith, G. C.;
Griffin, C. L.;
Savell, J. W. J. W. Savell;
Lunt, D. K.;
Stiffler, D. M.

Publication type:

Article

Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1085, doi. 10.1111/j.1365-2621.1986.tb11244.x

By:

Gerschenson, L. N.;
Bartholomai, G. B.

Publication type:

Article

Effect of storage conditions and chemical treatments on firmness, invitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 982, doi. 10.1111/j.1365-2621.1986.tb11214.x

By:

Sievwright, C. A.;
Shipe, W. F.

Publication type:

Article

Effect of sample weight and orientation in the shear press testing of Canadian style bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 893, doi. 10.1111/j.1365-2621.1986.tb11194.x

By:

Skinner, G. E.;
Rao, V. N. M.

Publication type:

Article

Effect of salt and phosphate on the texture and color stability of restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 873

By:

Mandigo, R. W.;
Lamkey, J. W.;
Calkins, C. R.

Publication type:

Article

Effect of phosphate blends on stability of cod fillets in frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 932, doi. 10.1111/j.1365-2621.1986.tb11202.x

By:

Woyewoda, A. D.;
Bligh, E. G.

Publication type:

Article

Effect of packaging materials on temperature fluctuations in frozen foods: mathematical model and experimental studies

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1050, doi. 10.1111/j.1365-2621.1986.tb11229.x

By:

Zuritz, C. A.;
Sastry, S. K.

Publication type:

Article

Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurized, single-strength orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1021

By:

Malone, C. T.;
Trammel, D. J.;
Dalsis, D. E.

Publication type:

Article

Effect of microwave blanching on the yield and quality of canned mushrooms

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 965

By:

Sastry, S. K.;
Beelman, R. B. Beelman;
Baldwin, D. R.;
Anantheswaran, R. C.

Publication type:

Article

Effect of marinading with wine, sodium bicarbonate or soysauce on the thiamin content of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1059

By:

Duff, J.;
Skurray, G. R.;
Perkes, J. M.

Publication type:

Article

Effect of lipid-protein interactions on hydration characteristics ofdefatted offal protein isolates

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 880

By:

Areas, J. A. G.

Publication type:

Article

Effect of further processing and storage of mechanically deboned chicken on proximate composition, thiamin, riboflavin and TBA values

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 861, doi. 10.1111/j.1365-2621.1986.tb11185.x

By:

Ang, C. Y. W.

Publication type:

Article