Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 4

Results: 74

Yield and comparison of nutritive and energy values: selected variety pork products

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 906, doi. 10.1111/j.1365-2621.1987.tb14239.x

By:

Vaughn, M. W.;
Wallace, D. P.;
Forster, B. W.

Publication type:

Article

Water adsorption of peanut kernels in a closed system with respect to moisture transfer

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1105, doi. 10.1111/j.1365-2621.1987.tb14288.x

By:

Chiou, R. Y.-Y.

Publication type:

Article

Variation in the levels of sodium and other minerals of nutritional importance in Louisiana oysters (Crassostrea virginica)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1099

By:

Cole, M.and M. Cole;
Kilgen, M.;
Reily, L.;
Hackney, C. R.;
Biede, S. L.;
Arbour, P.

Publication type:

Article

Texture of cooked mantle of squid Illex argentinus as influenced by specimen characteristics and treatments

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 932

By:

Sadowska, M.;
Kolodziejska, I.;
Sikorski, Z. E.

Publication type:

Article

Texture and sensory evaluations of frankfurters made with different formulations and processes

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 896

By:

Whiting, R. C.;
Lee, C. M.;
Jenkins, R. K.

Publication type:

Article

Sugar composition of cucumber cell walls during fruit development

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 996, doi. 10.1111/j.1365-2621.1987.tb14260.x

By:

McFeeters, R. F.;
Lovdal, L. A.

Publication type:

Article

Stability of bovine muscle connective tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 876

By:

Stanley, D. W.;
Bernal, V. M.

Publication type:

Article

Solubilization of collagen in restructured beef with collagenases and {alpha}-amylase

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 857

By:

Woychik, J. H.;
Cronlund, A. L.

Publication type:

Article

Sensory quality of turkey breasts and energy consumption for roasting in a convection oven and reheating in infrared, microwave, and convection ovens

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 846, doi. 10.1111/j.1365-2621.1987.tb14224.x

By:

Cremer, M. L.;
Richman, D. K.

Publication type:

Article

Sensory and objective measures of quality and early harvested and traditionally harvested pecans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1038

By:

Heaton, E. K.;
Resurreccion, A. V. A.

Publication type:

Article

Relative protein efficiency ratios for wheat-based breakfast cereals

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1111

By:

Kunkel, M. E.;
Acton, J. C.;
Hoover, J. L. B.;
McAuley, J. A.

Publication type:

Article

Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 901

By:

Acton, J. C.;
Rizvi, S. S. H.;
Ziegler, G. R.

Publication type:

Article

Re-evaluation of capsicum color data

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1047, doi. 10.1111/j.1365-2621.1987.tb14272.x

By:

Reeves, M. J.

Publication type:

Article

Quantitative determination of pea losses as affected by conventionalwater blanching

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1006

By:

Thompson, D. R.;
Shams, M. A.

Publication type:

Article

Quantitative analysis of carotenoids and carotenoid esters in fruitsby HPLC: red bell peppers

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1071

By:

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

Publication type:

Article

Quantitation and characterization of drip from frozen-thawed and refrigerated pork liver

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 910, doi. 10.1111/j.1365-2621.1987.tb14240.x

By:

Strange, E. D.

Publication type:

Article

Protein-protein interaction of fish myosin fragments

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1103

By:

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

Publication type:

Article

Prediction and measurement of the water activity of selected saturated salt solutions at 58DC and 108DC

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1118

By:

Chirife, J.;
Favetto, G. J.;
Kitic, D.;
Pollio, M. L.

Publication type:

Article

Photoxidation of cinnamon oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1041

By:

Abdullah, C.;
Hicks, C. L.

Publication type:

Article

Pattern recognition of GC profiles for classification of cheese variety

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 939

By:

Nakai, S.;
Aishima, T.

Publication type:

Article

Palatability and appearance traits of beef pork meat patties

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 886, doi. 10.1111/j.1365-2621.1987.tb14234.x

By:

Miller, M. F.;
Davis, G. W.;
Galyean, R. D.;
Williams Jr., A. C.;
Ramsey, C. G.

Publication type:

Article

Obstruction effect of carrageenan and gelatin on the diffusion of glucose

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1113

By:

Tobback, P. Tobback;
Ooms, C.;
Engels, C.;
Hendrickx, M.;
Van Pottelbergh, E.

Publication type:

Article

Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to reaction between glucose and glycine peptides

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1068

By:

Chirife, J.;
Resnik, S. L.;
del Pilar Buera, M.;
Lozano, R. D. Lozano

Publication type:

Article

Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1063

By:

Chirife, J.;
Resnik, S. L.;
del Pilar Buera, M.;
Wetzler, G.

Publication type:

Article

Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to carmelization of various single sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1059

By:

Chirife, J.;
Lozano, R. D. Lozano;
del Pilar Buera, M.;
Resnik, S. L.

Publication type:

Article

Microbiology of a ham-type product made from soy-extended cured beefand inoculated with Clostridium sporogenes PA3679

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 851

By:

Rust, R. E.;
Molins, R. A.;
Knipe, C. L. L. Knipe;
Sandoval, A. E.;
Olson, D. G.

Publication type:

Article

Microbiological quality of restructured and conventional steaks manufactured from electrically stimulated hot- and cold-boned carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 861

By:

Fox, J. D.;
Langlois, B. E.;
Moody, W. G.;
Seman, D. L.;
Gay, N.;
Newsome, R. L.

Publication type:

Article

Lipoxygenase isoenzymes in soybeans: effect on crude oil quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1015

By:

Klein, B. P.;
Warner, K.;
Engeseth, N. J.

Publication type:

Article

Kinetics of browning of Sultana grapes

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 990, doi. 10.1111/j.1365-2621.1987.tb14258.x

By:

Aguilera, J. M.;
Sanchez, F.;
Oppermann, K.

Publication type:

Article

Introduction of high pressure to food processing: preferential proteolysis of {beta}-lactoglobulin in milk whey

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1107

By:

Kawamura, Y.;
Kunugi, S.;
Hayashi, R.

Publication type:

Article

Influence of soy protein and NaCl on the rheological properties of beef, pork or chicken muscle homogenates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 890

By:

Bartholomai, G. B.;
Pilosof, A. M. R.;
Bianchi, M. A.

Publication type:

Article

Influence of hot and cold boning on the palatability, textural and economic traits of restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 879

By:

Gay, N.;
Fox, J. D.;
Moody, W. G.;
Seman, D. L.

Publication type:

Article

Influence of antioxidants on Maillard browning reaction in a casein-glucose model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1115

By:

Lai, Y.-H.;
Yen, G.-C.

Publication type:

Article

Incorporating L-ascorbyl 6-palmitate in bread and its shortening-sparing and anti-firming effects

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 954

By:

Hoseney, R. C.;
Seib, P. A.;
Koch, R. L.

Publication type:

Article

Identification of additional volatile compounds from cantaloupe

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1097

By:

Senter, S. D.;
Horvat, R. J.

Publication type:

Article

High pressure liquid chromatography determination of histamine in fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 925

By:

Durand, P.;
Sinquin, C.;
Gouygou, J. P.

Publication type:

Article

Heat treatment effects on warmed-over flavor in chicken breast meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 842, doi. 10.1111/j.1365-2621.1987.tb14223.x

By:

Smith, D. M.;
Morgan, R. G.;
Salih, A. M.

Publication type:

Article

Heat transfer to non-Newtonian fluid foods under laminar flow conditions in horizontal tubes

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 975

By:

Brito, E.;
Torres, J. Torres;
Segurajauregul, J. S.;
Rodriguez-Luna, G.

Publication type:

Article

Heat transfer coefficients to liquids with food particles in axiallyrotating cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 962

By:

Merson, R. L.;
Deniston, M. F.;
Hassan, B. H.

Publication type:

Article

Functionality of flours, protein fractions and isolates from field peas and faba bean

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1010, doi. 10.1111/j.1365-2621.1987.tb14263.x

By:

Sosulski, F. W.;
McCurdy, A. R.

Publication type:

Article

Functional and sensory properties of meat emulsions produced by using enzymatically modified gelatin

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 893

By:

Watanabe, M.;
Sase, M.;
Ogawa, Y.;
Arai, S.

Publication type:

Article

Formation of a gel from a heated emulsion of alfalfa leaf protein and peanut oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1030

By:

Kinsella, J. E.;
Barbeau, W. E.

Publication type:

Article

Evaluation of enzyme-linked immunosorbent assay for detection of molds in foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1089, doi. 10.1111/j.1365-2621.1987.tb14282.x

By:

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

Publication type:

Article

Establishing thermal processes for products with broken-heating curves from data taken at other retort and initial temperatures

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 958, doi. 10.1111/j.1365-2621.1987.tb14252.x

By:

Berry, Jr., M. R.;
Bush, R. C.

Publication type:

Article

Enumeration of fluorescent pseudomonads on poultry by using the hydrophobic-grid membrane filter method

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 837, doi. 10.1111/j.1365-2621.1987.tb14222.x

By:

Knabel, S. J.;
Walker, H. W.;
Kraft, A. A.

Publication type:

Article

Effects of storage time, sodium chloride and sodium tripolyphosphateon yield and microstructure of comminuted beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 854

By:

Means, W. J.;
Schmidt, G. R.;
Clarke, A. D.

Publication type:

Article

Effect of pressure on the salting and ripening process of anchovies (Engraulis anchoita)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 919, doi. 10.1111/j.1365-2621.1987.tb14242.x

By:

Filsinger, B. E.

Publication type:

Article

Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 980, doi. 10.1111/j.1365-2621.1987.tb14256.x

By:

Kim, M. H.;
Toledo, R. T.

Publication type:

Article

Effect of method of catching and time of season on the composition of Atlantic cod (Gadus morhua)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 922

By:

Kennedy, K.;
Botta, J. R.;
Squires, B. E.

Publication type:

Article

Effect of method of catching and time of season on sensory quality of fresh raw Atlantic cod (Cadus morhua)

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 928

By:

Bonnell, G.;
Botta, J. R.;
Squires, P. E.

Publication type:

Article