Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 1
Results: 52
STABILITY AND ACCEPTABILITY OF PHOSPHATE-TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 161, doi. 10.1111/j.1365-2621.1973.tb02803.x
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DISTRIBUTION AND HEAT INACTIVATION OF PEROXIDASE ISOENZYMES IN SWEET CORN.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 40, doi. 10.1111/j.1365-2621.1973.tb02770.x
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OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro Digestibility.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 11, doi. 10.1111/j.1365-2621.1973.tb02763.x
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SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 51, doi. 10.1111/j.1365-2621.1973.tb02773.x
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- Article
TEXTURAL CHANGES IN PRECOOKED LOBSTER (Homarus americanus) MEAT RESULTING FROM RADURIZATION FOLLOWED BY REFRIGERATED STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 165, doi. 10.1111/j.1365-2621.1973.tb02804.x
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- Article
PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 84, doi. 10.1111/j.1365-2621.1973.tb02782.x
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THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 158, doi. 10.1111/j.1365-2621.1973.tb02802.x
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- Article
APPLICATION OF LOW DOSE IRRADIATION TO A FRESH BREAD SYSTEM FOR SPACE FLIGHTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 129, doi. 10.1111/j.1365-2621.1973.tb02795.x
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- Article
HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 66, doi. 10.1111/j.1365-2621.1973.tb02777.x
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- Article
CHANGES IN THE LOW MOLECULAR WEIGHT NITROGENOUS COMPOUNDS OF EXCISED BOVINE MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 59, doi. 10.1111/j.1365-2621.1973.tb02775.x
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- Article
TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 99, doi. 10.1111/j.1365-2621.1973.tb02787.x
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- Article
INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 1, doi. 10.1111/j.1365-2621.1973.tb02760.x
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- Article
SCATTER OF NEAR-INFRARED RADIATION BY CHERRIES AS A MEANS OF PIT DETECTION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 102, doi. 10.1111/j.1365-2621.1973.tb02788.x
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- Article
INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 182, doi. 10.1111/j.1365-2621.1973.tb02811.x
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- Article
ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 21, doi. 10.1111/j.1365-2621.1973.tb02766.x
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- Article
PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 135, doi. 10.1111/j.1365-2621.1973.tb02797.x
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- Article
COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 175, doi. 10.1111/j.1365-2621.1973.tb02807.x
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- Article
IDENTIFICATION OF GANGLIOSIDES AS CONSTITUENTS OF EGG YOLK.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 43, doi. 10.1111/j.1365-2621.1973.tb02771.x
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- Article
QUANTITATIVE DETERMINATION OF FAT, PROTEIN AND CARBOHYDRATES OF SOY PRODUCTS WITH INFRARED ATTENUATED TOTAL REFLECTANCE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 14, doi. 10.1111/j.1365-2621.1973.tb02764.x
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- Article
HlGt-i TEMPERATURE-SHORT TIME (HTST) PROCESSING OF SUSPENSIONS CONTAINING BACTERIAL SPORES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 168, doi. 10.1111/j.1365-2621.1973.tb02805.x
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- Article
COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 25, doi. 10.1111/j.1365-2621.1973.tb02767.x
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FISH PROTEIN CONCENTRATE AS AN EMULSIFIER.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 179, doi. 10.1111/j.1365-2621.1973.tb02809.x
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- Article
FROZEN FRENCH-FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 87, doi. 10.1111/j.1365-2621.1973.tb02783.x
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- Article
A PROCEDURE FOR QUANTITATIVE ESTIMATION OF MALIC AND TARTARIC ACIDS OF GRAPE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 18, doi. 10.1111/j.1365-2621.1973.tb02765.x
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- Article
EFFECTS OF NITROGEN NUTRITION AND DAY TEMPERATURE ON COMPOSITION, COLOR AND NITRATE IN TOMATO FRUIT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 29, doi. 10.1111/j.1365-2621.1973.tb02768.x
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MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST-MORTEM STORAGE ON CHANGES IN MYOSIN B.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 69, doi. 10.1111/j.1365-2621.1973.tb02778.x
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- Article
EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 4, doi. 10.1111/j.1365-2621.1973.tb02761.x
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PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 141, doi. 10.1111/j.1365-2621.1973.tb02798.x
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DEVELOPMENT AND USE OF A LABORATORY SAUSAGE STUFFING APPARATUS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 181, doi. 10.1111/j.1365-2621.1973.tb02810.x
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NUTRITIONAL AND CHEMICAL STUDIES OF THREE PROCESSED SOYBEAN FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 112, doi. 10.1111/j.1365-2621.1973.tb02790.x
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- Article
INFLUENCE OF DRYING TEMPERATURE AT HARVEST ON MAJOR VOLATILES RELEASED DURING ROASTING OF PEANUTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 123, doi. 10.1111/j.1365-2621.1973.tb02793.x
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- Article
WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 145, doi. 10.1111/j.1365-2621.1973.tb02799.x
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- Article
MANIOC FLOUR AS A METHIONINE CARRIER TO BALANCE COMMON BEAN-BASED DIETS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 116, doi. 10.1111/j.1365-2621.1973.tb02791.x
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- Article
INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 75, doi. 10.1111/j.1365-2621.1973.tb02779.x
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- Article
PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 79, doi. 10.1111/j.1365-2621.1973.tb02780.x
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- Article
ABSORPTION OF VOLATILE METHYL KETONES BY A NATURAL MODEL SYSTEM: FREEZE-DRIED CREAM.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 7, doi. 10.1111/j.1365-2621.1973.tb02762.x
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CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDING.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 151, doi. 10.1111/j.1365-2621.1973.tb02800.x
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- Article
DETERMINING THE MICROBIAL QUALITY OF LIQUID EGGS USING A FILTRATE RELEASE TEST.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 133, doi. 10.1111/j.1365-2621.1973.tb02796.x
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DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 173, doi. 10.1111/j.1365-2621.1973.tb02806.x
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- Article
EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 81, doi. 10.1111/j.1365-2621.1973.tb02781.x
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- Article
EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 155, doi. 10.1111/j.1365-2621.1973.tb02801.x
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- Article
EFFECT OF FINISH-FRYING CONDITIONS ON THE QUALITY OF FRENCH FRIED POTATOES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 92, doi. 10.1111/j.1365-2621.1973.tb02785.x
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- Article
AQUEOUS PROCESS FOR PILOT PLANT-SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 126, doi. 10.1111/j.1365-2621.1973.tb02794.x
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- Article
CARBOISIYL AND FATTY ACID ANALYSIS OF ANTELOPE AND BEEF FAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 63, doi. 10.1111/j.1365-2621.1973.tb02776.x
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- Article
FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 177, doi. 10.1111/j.1365-2621.1973.tb02808.x
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- Article
CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 34, doi. 10.1111/j.1365-2621.1973.tb02769.x
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- Article
EFFECT OF GAMMA RADIATION ON D-GLUCOSE PRESENT IN APPLE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 108, doi. 10.1111/j.1365-2621.1973.tb02789.x
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- Article
CATHEPTIC ACTIVITY, TEXTURAL PROPERTIES AND SURFACE ULTRASTRUCTURE OF POST-MORTEM BEEF MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 45, doi. 10.1111/j.1365-2621.1973.tb02772.x
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- Article
INFLUENCE OF FREEZE-DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 119, doi. 10.1111/j.1365-2621.1973.tb02792.x
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- Article
INFLUENCE OF ANTE-MORTEM GLYCOLYSIS AND DEPHOSPHORYLATlON OF HIGH ENERGY PHOSPHATES ON BEEF AGING AND TENDERNESS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 56, doi. 10.1111/j.1365-2621.1973.tb02774.x
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- Article