Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 1

Results: 52

OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro Digestibility.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 11, doi. 10.1111/j.1365-2621.1973.tb02763.x

By:

CUQ, J. L.;
PROVANSAL, M.;
GUILLEUX, F.;
CHEFTEL, C.

Publication type:

Article

SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 51, doi. 10.1111/j.1365-2621.1973.tb02773.x

By:

EINO, M. F.;
STANLEY, D. W.

Publication type:

Article

TEXTURAL CHANGES IN PRECOOKED LOBSTER (Homarus americanus) MEAT RESULTING FROM RADURIZATION FOLLOWED BY REFRIGERATED STORAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 165, doi. 10.1111/j.1365-2621.1973.tb02804.x

By:

DAGBJARTSSON, BJORN;
SOLBERG, MYRON

Publication type:

Article

DISTRIBUTION AND HEAT INACTIVATION OF PEROXIDASE ISOENZYMES IN SWEET CORN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 40, doi. 10.1111/j.1365-2621.1973.tb02770.x

By:

CHENCHIN, EDUARDO E.;
YAMAMOTO, HARRY Y.

Publication type:

Article

PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 84, doi. 10.1111/j.1365-2621.1973.tb02782.x

By:

NIKETIĆ-ALEKSIĆ, GORDANA K.;
BOURNE, MALCOLM C.;
STAMER, J. R.

Publication type:

Article

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

By:

DAWSON, L. E.;
SISON, E. C.

Publication type:

Article

THERMAL CONDUCTIVITY OF CHICKEN MEAT AT TEMPERATURES BETWEEN −75 AND 20°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 158, doi. 10.1111/j.1365-2621.1973.tb02802.x

By:

SWEAT, VINCENT E.;
HAUGH, C. G.;
STADELMAN, W. J.

Publication type:

Article

APPLICATION OF LOW DOSE IRRADIATION TO A FRESH BREAD SYSTEM FOR SPACE FLIGHTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 129, doi. 10.1111/j.1365-2621.1973.tb02795.x

By:

HARTUNG, T. E.;
BULLERMAN, L. B.;
ARNOLD, R. G.;
HEIDELBAUGH, N. D.

Publication type:

Article

HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 66, doi. 10.1111/j.1365-2621.1973.tb02777.x

By:

PAUL, PAULINE C.;
McCRAE, SUZANNE E.;
HOFFERBER, LINDA M.

Publication type:

Article

TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 99, doi. 10.1111/j.1365-2621.1973.tb02787.x

By:

JELEN, PAVEL;
BREENE, WILLIAM M.

Publication type:

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

By:

PETROPAKIS, H. J.;
ANGLEMIER, A. F.;
MONTGOMERY, M. W.

Publication type:

Article

INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 1, doi. 10.1111/j.1365-2621.1973.tb02760.x

By:

RIHA, WILLIAM E.;
SOLBERG, MYRON

Publication type:

Article

SCATTER OF NEAR-INFRARED RADIATION BY CHERRIES AS A MEANS OF PIT DETECTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 102, doi. 10.1111/j.1365-2621.1973.tb02788.x

By:

LAW, S. EDWARD

Publication type:

Article

INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 182, doi. 10.1111/j.1365-2621.1973.tb02811.x

By:

SMITH, G. C.;
WEST, R. L.;
REA, R. H.;
CARPENTER, Z. L.

Publication type:

Article

ORGANIC ACID AND SUGAR CONTENTS OF SCUPPERNONG GRAPES DURING RIPENING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 21, doi. 10.1111/j.1365-2621.1973.tb02766.x

By:

JOHNSON, L. A.;
CARROLL, O. E.

Publication type:

Article

PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 135, doi. 10.1111/j.1365-2621.1973.tb02797.x

By:

PERI, C.;
POMPEI, C.;
ROSSI, F.

Publication type:

Article

COLORIMETRIC CHARACTERIZATION OF EGG YOLK AND EGG YOLK PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 175, doi. 10.1111/j.1365-2621.1973.tb02807.x

By:

McCREADY, S. T.;
FRY, J. L.;
HINTON, C. F.;
HARMS, R. H.

Publication type:

Article

IDENTIFICATION OF GANGLIOSIDES AS CONSTITUENTS OF EGG YOLK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 43, doi. 10.1111/j.1365-2621.1973.tb02771.x

By:

KEENAN, T. W;
BERRIDGE, LARRAINE

Publication type:

Article

QUANTITATIVE DETERMINATION OF FAT, PROTEIN AND CARBOHYDRATES OF SOY PRODUCTS WITH INFRARED ATTENUATED TOTAL REFLECTANCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 14, doi. 10.1111/j.1365-2621.1973.tb02764.x

By:

WILSON, JOHN M.;
KRAMER, A.;
BEN-GERA, I.

Publication type:

Article

EFFECTS OF NITROGEN NUTRITION AND DAY TEMPERATURE ON COMPOSITION, COLOR AND NITRATE IN TOMATO FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 29, doi. 10.1111/j.1365-2621.1973.tb02768.x

By:

LUH, B. S.;
UKAI, N.;
CHUNG, J. I.

Publication type:

Article

COLOR AND CAROTENOID CHANGES IN HEATED PAPRIKA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 25, doi. 10.1111/j.1365-2621.1973.tb02767.x

By:

RAMAKRISHNAN, T. V.;
FRANCIS, F. J.

Publication type:

Article

FISH PROTEIN CONCENTRATE AS AN EMULSIFIER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 179, doi. 10.1111/j.1365-2621.1973.tb02809.x

By:

KORSCHGEN, BERNICE M.;
BALDWIN, RUTH E.

Publication type:

Article

FROZEN FRENCH-FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 87, doi. 10.1111/j.1365-2621.1973.tb02783.x

By:

BURR, HORACE K.

Publication type:

Article

A PROCEDURE FOR QUANTITATIVE ESTIMATION OF MALIC AND TARTARIC ACIDS OF GRAPE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 18, doi. 10.1111/j.1365-2621.1973.tb02765.x

By:

PHILIP, T.;
NELSON, F. E.

Publication type:

Article

HlGt-i TEMPERATURE-SHORT TIME (HTST) PROCESSING OF SUSPENSIONS CONTAINING BACTERIAL SPORES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 168, doi. 10.1111/j.1365-2621.1973.tb02805.x

By:

JACOBS, RICHARD A.;
KEMPE, LLOYD L.;
MILONE, NICHOLAS A.

Publication type:

Article

MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST-MORTEM STORAGE ON CHANGES IN MYOSIN B.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 69, doi. 10.1111/j.1365-2621.1973.tb02778.x

By:

STRANDBERG, K.;
PARRISH, F.C.;
GOLL, D.E.;
JOSEPHSON, S.A.

Publication type:

Article

EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 4, doi. 10.1111/j.1365-2621.1973.tb02761.x

By:

TYBOR, P. T.;
DILL, C. W.;
LANDMANN, W. A.

Publication type:

Article

PREPARATION AND PROPERTIES OF LOW TEMPERATURE EXTRACTED ANIMAL PROTEIN CONCENTRATES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 141, doi. 10.1111/j.1365-2621.1973.tb02798.x

By:

TOLEDO, ROMEO T.

Publication type:

Article

DEVELOPMENT AND USE OF A LABORATORY SAUSAGE STUFFING APPARATUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 181, doi. 10.1111/j.1365-2621.1973.tb02810.x

By:

RAYMOND, J. E.;
SAFFLE, R. L.

Publication type:

Article

NUTRITIONAL AND CHEMICAL STUDIES OF THREE PROCESSED SOYBEAN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 112, doi. 10.1111/j.1365-2621.1973.tb02790.x

By:

SHEMER, M.;
WEI, L. S.;
PERKINS, E. G.

Publication type:

Article

INFLUENCE OF DRYING TEMPERATURE AT HARVEST ON MAJOR VOLATILES RELEASED DURING ROASTING OF PEANUTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 123, doi. 10.1111/j.1365-2621.1973.tb02793.x

By:

YOUNG, CLYDE T.

Publication type:

Article

WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 145, doi. 10.1111/j.1365-2621.1973.tb02799.x

By:

HUDSPETH, J. P.;
LYON, C. E.;
LYON, B. G.;
MERCURI, A. J.

Publication type:

Article

DETERMINING THE MICROBIAL QUALITY OF LIQUID EGGS USING A FILTRATE RELEASE TEST.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 133, doi. 10.1111/j.1365-2621.1973.tb02796.x

By:

FILPPI, JOYCE A.;
BANWART, GEORGE J.

Publication type:

Article

DIGESTIVE ACCEPTABILITY OF PROTEINS AS MEASURED BY THE INITIAL RATE OF IN VITRO PROTEOLYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 173, doi. 10.1111/j.1365-2621.1973.tb02806.x

By:

MAGA, J. A.;
LORENZ, K.;
I, O. ONAYEMI

Publication type:

Article

INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 75, doi. 10.1111/j.1365-2621.1973.tb02779.x

By:

BOTHAST, R. J.;
KELLY, R. F.;
GRAHAM, PAUL P.

Publication type:

Article

ABSORPTION OF VOLATILE METHYL KETONES BY A NATURAL MODEL SYSTEM: FREEZE-DRIED CREAM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 7, doi. 10.1111/j.1365-2621.1973.tb02762.x

By:

HAWRYSH, ZENIA J.;
STINE, C. M.

Publication type:

Article

CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 151, doi. 10.1111/j.1365-2621.1973.tb02800.x

By:

LILLARD, H. S.

Publication type:

Article

MANIOC FLOUR AS A METHIONINE CARRIER TO BALANCE COMMON BEAN-BASED DIETS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 116, doi. 10.1111/j.1365-2621.1973.tb02791.x

By:

DUTRA DE OLIVEIRA, J. E.;
SALATA, EDITH B. Z. M.;
CAMPOS, JOANITO

Publication type:

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

By:

PETERSEN, E. ETTRUP;
LORENTZEN, J.;
FLINK, J.

Publication type:

Article

PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 79, doi. 10.1111/j.1365-2621.1973.tb02780.x

By:

DONOVAN, W. P.;
APPLEDORF, H.

Publication type:

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

By:

KHAN, A. W.;
LENTZ, C. P.

Publication type:

Article

A PROCESS FOR PRODUCING DEHYDRATED PUMPKIN FLAKES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 96, doi. 10.1111/j.1365-2621.1973.tb02786.x

By:

HOOVER, MAURICE W.

Publication type:

Article

EVAPORATIVE COOLING OF BLANCHED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 89, doi. 10.1111/j.1365-2621.1973.tb02784.x

By:

COFFELT, ROBERT J.;
WINTER, F. H.

Publication type:

Article

EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 81, doi. 10.1111/j.1365-2621.1973.tb02781.x

By:

BERG, L.;
LENTZ, C. P.

Publication type:

Article

EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 155, doi. 10.1111/j.1365-2621.1973.tb02801.x

By:

CHEN, T. C.;
CULOTTA, J. T.;
WANG, W. S.

Publication type:

Article

EFFECT OF FINISH-FRYING CONDITIONS ON THE QUALITY OF FRENCH FRIED POTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 92, doi. 10.1111/j.1365-2621.1973.tb02785.x

By:

ZAK, JANUSZ M.;
HOLT, CHARLES

Publication type:

Article

AQUEOUS PROCESS FOR PILOT PLANT-SCALE PRODUCTION OF PEANUT PROTEIN CONCENTRATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 126, doi. 10.1111/j.1365-2621.1973.tb02794.x

By:

RHEE, KHEE CHOON;
CATER, CARL M.;
MATTIL, KARL F.

Publication type:

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

By:

BOOREN, ALDEN;
FIELD, RAY A.;
KUNSMAN, JOSEPH E.

Publication type:

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

By:

LABUZA, T. P.;
JONES, K. A.

Publication type:

Article

CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 34, doi. 10.1111/j.1365-2621.1973.tb02769.x

By:

DRAVNIEKS, A.;
REILICH, H. G.;
WHITFIELD, JOYCE;
WATSON, C.A.

Publication type:

Article