Works matching IS 0003021X AND DT 1974 AND VI 51 AND IP 1

Results: 68

Nutritional experience with infant formulas containing soy.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 204A, doi. 10.1007/BF02542144

By:

Weisberg, Samuel

Publication type:

Article

Study of nutritive and biological value of textured soy proteins in adults, children, and rats.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 203A, doi. 10.1007/BF02542143

By:

Debry, G.;
Poullain, B.;
Bleyer, R.

Publication type:

Article

Protein based whipping agents.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 202A, doi. 10.1007/BF02542142

By:

Mansvelt, J.

Publication type:

Article

Use of soy protein isolate in slimming food.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 200A, doi. 10.1007/BF02542141

By:

Kolb, Erich

Publication type:

Article

Soy protein isolates in hypoallergenic infant formulations and humanized milks.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 199A, doi. 10.1007/BF02542140

By:

Decock, Alain

Publication type:

Article

Soy proteins in dairy-type foods, beverages, confections, dietary, and other foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 198A, doi. 10.1007/BF02542139

By:

Circle, Sidney

Publication type:

Article

Soy products in other applications.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 197A, doi. 10.1007/BF02542138

By:

Claus, W.

Publication type:

Article

Introduction to round-table discussion on soy protein in dairy-type foods, beverages, confections, dietary, and other foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 197A, doi. 10.1007/BF02542137

By:

Meyer, Edwin

Publication type:

Article

Soy proteins in meat-like products in Japan.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 195A, doi. 10.1007/BF02542136

By:

Yasuda, Kosaku

Publication type:

Article

Utilization of high levels of soy protein in comminuted processed meat products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 195A, doi. 10.1007/BF02542135

By:

Roberts, Leonard

Publication type:

Article

Soy protein concentrates and isolates in comminuted meat systems.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 192A, doi. 10.1007/BF02542134

By:

Schweiger, Richard

Publication type:

Article

Soy proteins in french products with a meat base.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 190A, doi. 10.1007/BF02542133

By:

Lacourt, A.

Publication type:

Article

Soy protein development in Japan (especially for isolated soy protein).

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 189A, doi. 10.1007/BF02542132

By:

Kikuchi, Saburo

Publication type:

Article

Detection of soy proteins.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 188A, doi. 10.1007/BF02542131

By:

Frouin, André

Publication type:

Article

Use of soy flour in composite flours.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 187A, doi. 10.1007/BF02542130

By:

Rui Ter, Ir.

Publication type:

Article

Use of soy products in cereal products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 186A, doi. 10.1007/BF02542129

By:

Hoover, William

Publication type:

Article

Use of soy flours in bakery products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 185A, doi. 10.1007/BF02542128

By:

Deneck, Guy

Publication type:

Article

Soy products in composite flours and protein-rich foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 185A, doi. 10.1007/BF02542127

By:

Dendy, Dav

Publication type:

Article

Nutritional value and economic aspects of fortification of foods of plant origin with soy protein.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 156A, doi. 10.1007/BF02542121

By:

Balla, Ferenc

Publication type:

Article

Soy protein in school feeding programs.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 141A, doi. 10.1007/BF02542115

By:

McCloud, J.

Publication type:

Article

Future developments in soy protein research and technology.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 175A, doi. 10.1007/BF02542124

By:

Wilcke, Harold

Publication type:

Article

Biological and physiological factors in soybeans.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 161A, doi. 10.1007/BF02542123

By:

Rackis, Joseph

Publication type:

Article

Chemical-nutritional physiological evaluation of a few products manufactured with the use of soy protein.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 159A, doi. 10.1007/BF02542122

By:

Kárpáti, György

Publication type:

Article

Summary of the world soy protein conference.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 181A, doi. 10.1007/BF02542126

By:

Baldwin, A.

Publication type:

Article

Future of soy protein foods in the marketplace.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 178A, doi. 10.1007/BF02542125

By:

Fischer, R.

Publication type:

Article

Agency for international development's program for development and utilization of soybeans in the developing world.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 150A, doi. 10.1007/BF02542119

By:

Parman, G.

Publication type:

Article

Food for peace program.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 149A, doi. 10.1007/BF02542118

By:

Ellis, Frank

Publication type:

Article

International programs utilizing soy foods: The world food program.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 146A, doi. 10.1007/BF02542117

By:

Hutton, George

Publication type:

Article

Soy products in national and international programs: Field and emergency programs.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 143A, doi. 10.1007/BF02542116

By:

Higgins, Margot

Publication type:

Article

Nutritional effectiveness of soy cereal foods in undernourished infants.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 152A, doi. 10.1007/BF02542120

By:

Graham, George;
Baertl, Juan

Publication type:

Article

Soy grits, flour, concentrates, and isolates in meat products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 123A, doi. 10.1007/BF02542109

By:

Rakosky, Joseph

Publication type:

Article

Soy protein products in other foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 135A, doi. 10.1007/BF02542113

By:

Levinson, Arthur;
Lemancik, John

Publication type:

Article

Use of soy proteins in Swedish foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 134A, doi. 10.1007/BF02542112

By:

Ohlson, Ragnar

Publication type:

Article

Beef/soy: Consumer acceptance.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 131A, doi. 10.1007/BF02542111

By:

Wolford, Kenneth

Publication type:

Article

Textured proteins in meats and meat-like products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 128A, doi. 10.1007/BF02542110

By:

Wilding, M.

Publication type:

Article

Soy protein foods in U.S. assistance programs.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 138A, doi. 10.1007/BF02542114

By:

Senti, F.

Publication type:

Article

Soy flour in European-type bread.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 120A, doi. 10.1007/BF02542108

By:

Jakubczyk, Tadeusz;
Haberowa, Hanna

Publication type:

Article

Soy products in bakery goods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 116A, doi. 10.1007/BF02542107

By:

Cotton, Robert

Publication type:

Article

Government role and participation in development and marketing of soy protein foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 111A, doi. 10.1007/BF02542106

By:

Watanabe, Tokuji

Publication type:

Article

Position of soy protein processors in relation to laws and regulations.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 110A, doi. 10.1007/BF02542105

By:

Czarnecki, Joseph

Publication type:

Article

The U.K. legislative approach to the use of soy proteins in food.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 107A, doi. 10.1007/BF02542104

By:

Ward, A.

Publication type:

Article

Regulations governing the use of soy protein in meat and poultry products in the U.S.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 104A, doi. 10.1007/BF02542103

By:

Mussman, Harry

Publication type:

Article

Authorizations and restrictions on soy protein in foods in the U.S.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 101A, doi. 10.1007/BF02542102

By:

Wodicka, Virgil

Publication type:

Article

Some aspects of research in the application of soy proteins in foods.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 98A, doi. 10.1007/BF02542101

By:

Greuell, E.

Publication type:

Article

Interaction of flavor compounds with soy protein.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 95A, doi. 10.1007/BF02542100

By:

Gremli, Hans

Publication type:

Article

Spun-fiber textured products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 91A, doi. 10.1007/BF02542099

By:

Rosenfield, Daniel;
Hartman, Warren

Publication type:

Article

Nutritional aspects in textured soy proteins.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 85A, doi. 10.1007/BF02542098

By:

Hamdy, M.

Publication type:

Article

Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 81A, doi. 10.1007/BF02542097

By:

Mattil, Karl

Publication type:

Article

Defatted soy flour and grits.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 77A, doi. 10.1007/BF02542096

By:

Kellor, Richard

Publication type:

Article

Full-fat soy flour.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 1974, v. 51, n. 1, p. 74A, doi. 10.1007/BF02542095

By:

Pringle, William

Publication type:

Article