Works matching IS 00221147 AND DT 1986 AND VI 51 AND IP 6

Results: 55

Use of sensory analysis for the observation of single gene effects on the quality of canned peas (Pisum sativum L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1565, doi. 10.1111/j.1365-2621.1986.tb13863.x

By:

Taurick, B. R.;
McLellan, M. R.

Publication type:

Article

Ultrastructure of fresh, airblast and sodium chloride brine frozen uncooked blue crab muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1398

By:

Biede, S. L.;
Hackney, C. R. Hackney;
Coleman, C. K.;
Al-Bagdadi, F. K.

Publication type:

Article

Thiamin, riboflavin, and nicotinic acid contents of tropical root crops from the South Pacific

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1563, doi. 10.1111/j.1365-2621.1986.tb13862.x

By:

Bradbury, J. H.;
Singh, U.

Publication type:

Article

Thermal transitions in myosin-ANS fluorescence and gel rigidity

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1540, doi. 10.1111/j.1365-2621.1986.tb13854.x

By:

Wicker, L.;
Lanier, T. C.;
Hamann, D. D.;
Akahane, T.

Publication type:

Article

Thermal activation of actomyosin Mg{sup}2*+s-ATPases from flying fish and black marlin muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1407

By:

Tanaka, M.;
Nagashima, Y.;
Taguchi, T.;
Amano, K.

Publication type:

Article

Tenderness and retail display characteristics of beef tenderloin steaks comparing kidney fat removal times under different processing andstorage systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1411

By:

West, R. L.;
Weiffenbach, S. T.;
Johnson, D. D.

Publication type:

Article

Tenderization of meat with ginger rhizome protease

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1558, doi. 10.1111/j.1365-2621.1986.tb13860.x

By:

Lee, Y. B.;
Sehnert, D. J.;
Ashmore, C. R.

Publication type:

Article

Stability evaluation of oil-in-water emulsions by gold sol

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1573

By:

Johnson, J. K.;
Ray, A. K.

Publication type:

Article

Rectified concentrated grape must: HPLC analysis of phenolic substances and hydroxymethylfurfural

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1498

By:

Rossi, M.;
Pompei, C.;
Barozzi, E.

Publication type:

Article

Production of riboflavin and vitamin B{sub}1{sub}2 by Bacillus megaterium ATCC 13639 and Enterobacter aerogenes in corn meal

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1514

By:

Fields, M. L.;
Chung, H. J.

Publication type:

Article

Physicochemical characteristics of 18 cultivars of Nigerian cowpeas (V. uniguiculata) and their cooking properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1483

By:

Hussain, M. A.;
Omololu, A. Omololu;
Onigbinde, A. O.;
Akinyele, I. O.

Publication type:

Article

Passion fruit juice concentration by ultrafiltration and evaporation

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1501

By:

Chiang, B. H.;
Yu, Z. R.

Publication type:

Article

Moisture sorption studies on garlic powder

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1575

By:

Anwar, M.;
Ehteshamuddin, A. F. M.;
Mohammad, N.;
Jamil, M.

Publication type:

Article

Minerals and protein in four hard red winter wheat varieties and fractions derived therefrom

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1522, doi. 10.1111/j.1365-2621.1986.tb13850.x

By:

Iskander, F. Y.;
Morad, M. M.

Publication type:

Article

Kinetics of decomposition of aspartame hydrochloride (Usal) in aqueous solutions

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1393

By:

Davidek, J.;
Prudel, M.;
Kminek, M.;
Davidkova, E.

Publication type:

Article

Kinetic studies on the alkaline treatment of corn (Zea mays) for tortilla preparation

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1486, doi. 10.1111/j.1365-2621.1986.tb13841.x

By:

Herrera, M.;
Pena, J. G.;
Zyman, J.;
Vernon, J. Vernon;
Segurajauregul, S.

Publication type:

Article

Inhibitory potency of plant antinutrients towards the in vitro digestibility of buckwheat protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1527, doi. 10.1111/j.1365-2621.1986.tb13851.x

By:

Ikeda, K.;
Oku, M.;
Kusano, T.;
Yasumoto, K.

Publication type:

Article

Inhibition of polyphenoloxidase by sulfite

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1531, doi. 10.1111/j.1365-2621.1986.tb13852.x

By:

Sayavedra-Soto, L. A.;
Montgomery, M. W.

Publication type:

Article

Influence of heat treatment of milk on the flow properties of yoghurt

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1459

By:

Deman, J. M.;
Parnell-Clunies, E. M.;
Kakuda, Y. Y.

Publication type:

Article

High performance liquid chromatographic determination of vitamin C in fresh tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1567, doi. 10.1111/j.1365-2621.1986.tb13864.x

By:

Russell, L. F.

Publication type:

Article

Heat inactivation of the ethylene-forming enzyme system in cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1491, doi. 10.1111/j.1365-2621.1986.tb13842.x

By:

Chan, Jr., H. T.

Publication type:

Article

Functional properties of drum-dried chickpea (Cicer arietinum L.) flours

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1518, doi. 10.1111/j.1365-2621.1986.tb13849.x

By:

Bencini, M. Carcea

Publication type:

Article

Feasibility of using catalase activity as an index of microbial loads on chicken surfaces

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1442, doi. 10.1111/j.1365-2621.1986.tb13829.x

By:

Wang, G. I. J.;
Fung, D. Y. C.

Publication type:

Article

Factors governing the greening of garlic puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1577, doi. 10.1111/j.1365-2621.1986.tb13869.x

By:

Lukes, T. M.

Publication type:

Article

Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit products

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1506, doi. 10.1111/j.1365-2621.1986.tb13846.x

By:

Beuchat, L. R.

Publication type:

Article

Extraction of milk clotting enzyme from sodom apple (Calotropis procera)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1986.tb13865.x

By:

Aworh, O. C.;
Nakai, S.

Publication type:

Article

Enthalpy-entropy compensation in sorption phenomena: application to the prediction of the effect of temperature on food isotherms

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1547

By:

Suarez, C.;
Viollaz, P. E.;
Aguerre, R. J.

Publication type:

Article

Effects of various phosphates on the palatability, appearance and storage traits of flaked and formed restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1435, doi. 10.1111/j.1365-2621.1986.tb13827.x

By:

Miller, M. F.;
Davis, G. W.;
Ramsey, C. B.;
Seideman, S. C.;
Rolan, T. L. T. L. Rolan

Publication type:

Article

Effects of sweeteners and stabilizers on selected sensory attributesand shelf life of ice cream

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1463, doi. 10.1111/j.1365-2621.1986.tb13835.x

By:

Wittinger, S. A.;
Smith, D. E.

Publication type:

Article

Effects of salt reduction on the yield, breaking force, and sensory characteristics of emulsion-coated chunked and formed ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1439

By:

Carr, R. T. R. T. Carr;
Bechtel, P. J.;
McKeith, F. K.;
Thiel, L. F.;
Novakofski, J.

Publication type:

Article

Effects of microwave/convection baking and pan characteristics on cake quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1580, doi. 10.1111/j.1365-2621.1986.tb13871.x

By:

Stinson, C. T.

Publication type:

Article

Effects of microwave heating on the molecular species of soybean triacylglycerols

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1476, doi. 10.1111/j.1365-2621.1986.tb13838.x

By:

Yoshida, H.;
Kajimoto, G.

Publication type:

Article

Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1424

By:

Ramsey, C. B.;
Seideman, S. C.;
Miller, M. F.;
Davis, G. W.

Publication type:

Article

Effectiveness of sensory difference tests: sequential sensitivity analysis for liquid food stimuli

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1550, doi. 10.1111/j.1365-2621.1986.tb13857.x

By:

O'Mahony, M.;
Goldstein, L. R.

Publication type:

Article

Effectiveness of ethylene oxide and gamma irradiation on the microbiological population of three types of paprika

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1986.tb13866.x

By:

Franco, S. Llorente;
Gimenez, J. L.;
Martinez Sanchez, F.;
Romojaro, F.F. Romojaro

Publication type:

Article

Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1537, doi. 10.1111/j.1365-2621.1986.tb13853.x

By:

Chen, C. S.

Publication type:

Article

Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1416

By:

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

Publication type:

Article

Effect of pH and salts on the solubility of egg white protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1445

By:

Regenstein, J. M.;
Kakalis, L. T.

Publication type:

Article

Effect of fluorescent light on the isomerization of retinyl palmitate in skim milk

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1456

By:

Smith, D. E.;
Warthesen, J. J.;
Gaylord, A. M.

Publication type:

Article

Disulfide reduction and molecular dissociation improves the proteolysis of soy glycinin by pancreatin in vitro

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1479

By:

Kinsella, J. E.;
Rothenbuhler, E.

Publication type:

Article

Diffusion of glucose in carrageenan gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1544, doi. 10.1111/j.1365-2621.1986.tb13855.x

By:

Hendrickx, M.;
Engels, C.;
Tobback, P.;
Vanden Abeele, C.

Publication type:

Article

Differentiating the lectin activity in twenty-four cultivars of dry beans (Phaseolus vulgaris L.)

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1471, doi. 10.1111/j.1365-2621.1986.tb13837.x

By:

Koehler, H. H.;
Burke, D. W.;
Herrick, H. E.

Publication type:

Article

Differences in the (omega)3 fatty acid content in pond-reared and wild fish and shellfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1556

By:

Hwang, D. H.;
Boudreau, M.;
Chanmugam, P.

Publication type:

Article

Development of an acceptable ice cream possessing a reduced sodium content

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1467

By:

Kleyn, D. H.;
Addesso, K. M.

Publication type:

Article

Detection of enocyanin in cranberry juice cocktail by HPLC anthocyanin profile

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1511

By:

Francis, F. J.;
Hale, M. L.;
Fagerson, I. S.

Publication type:

Article

Concentration of perilla anthocyanins by ultrafiltration

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1494

By:

Hwang, L. S.;
Chiang, B. H.;
Chung, M. Y.

Publication type:

Article

Chemical and physical changes in red hake fillets during frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1402

By:

Hutlin, H. O.;
Owusu-Ansah, Y. S.

Publication type:

Article

Characterization and distribution of aerobic, spore-forming bacteriafrom cacao fermentation in Bahia

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1583

By:

Lopez, A.;
De Moraes, C. A.;
Schwan, C. Freitas;
Silva, D. Olzany;
Vanetti, M. C. D.

Publication type:

Article

Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1451

By:

Gaya, P.;
Garcia-Aser, C.Garcia-Aser;
Medina, M.;
Nunez, M.;
Rodriguez-Marin, M. A.

Publication type:

Article

Capillary gas chromatography-mass spectrometric analysis of cooked ground beef aroma

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1427, doi. 10.1111/j.1365-2621.1986.tb13826.x

By:

Mac Leod, G.;
Ames, J. M.

Publication type:

Article