Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 3

Results: 49

ASCORBIC ACID CONTENT OF ARTIFICIALLY RIPENED TOMATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 550, doi. 10.1111/j.1365-2621.1973.tb01481.x

By:

PANTOS, C. E.;
MARKAKIS, P.

Publication type:

Article

EFFECT OF CARBOXYMETHYLCELLULOSE ON THE PROTEOLYSIS OF ALPHAs-CASEIN BY IMMOBILIZED PEPSIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 477, doi. 10.1111/j.1365-2621.1973.tb01459.x

By:

VALARIS, MIRANDA;
HARPER, W. J.

Publication type:

Article

RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 489, doi. 10.1111/j.1365-2621.1973.tb01463.x

By:

COLLINS, J. L.;
DINCER, B.

Publication type:

Article

AROMA OF CANNED BEEF: SENSORY PROPERTIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 386, doi. 10.1111/j.1365-2621.1973.tb01437.x

By:

PERSSON, TYKO;
SYDOW, ERIK;
ÅKESSON, CAJ

Publication type:

Article

MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 536, doi. 10.1111/j.1365-2621.1973.tb01475.x

By:

BENNETT, MARY E.;
BRAMBLETT, VIANNA D.;
ABERLE, E. D.;
HARRINGTON, R.B.

Publication type:

Article

FIELD TESTS OF SALT RECOVERY SYSTEM FOR SPENT PICKLE BRINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 507, doi. 10.1111/j.1365-2621.1973.tb01468.x

By:

DURKEE, E. L.;
LOWE, E.;
BAKER, K. A.;
BURGESS, J. W.

Publication type:

Article

INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 404, doi. 10.1111/j.1365-2621.1973.tb01440.x

By:

BOUTON, P. E.;
CARROL, F. D.;
HARRIS, P. V.;
SHORTHOSE, W. R.

Publication type:

Article

SOME EFFECTS OF BETA AMYLOLYTIC DEGRADATION OF PASTES OF WAXY MAIZE STARCH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 484, doi. 10.1111/j.1365-2621.1973.tb01461.x

By:

OAHLE, LELANO;
BRUSCO, VINCENT;
HARGUS, GARY

Publication type:

Article

CONTROL OF Staphylococcus aureus IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 426, doi. 10.1111/j.1365-2621.1973.tb01446.x

By:

DALY, C.;
CHANCE, MICHELE;
SANDINE, W. E.;
ELLIKER, P.R.

Publication type:

Article

SENSITIVITY OF Vibrio parahaemolyticus TO COLD IN OYSTERS, FISH FILLETS AND CRABMEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 437, doi. 10.1111/j.1365-2621.1973.tb01448.x

By:

JOHNSON, HOWARD C.;
LISTON, J.

Publication type:

Article

FATTY ACID COMPOSITION OF BOVINE INTRAMUSCULAR AND SUBCUTANEOUS FAT AS RELATED TO BREED AND SEX.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 408, doi. 10.1111/j.1365-2621.1973.tb01441.x

By:

GILLIS, A. T.;
ESKIN, N. A. M.;
CLIPLEF, R. L.

Publication type:

Article

γ-IRRADIATION OF BEEF FAT. EFFECTS ON ODOR INTENSITY AND RANCIDITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 374, doi. 10.1111/j.1365-2621.1973.tb01435.x

By:

KOSARIC, N.;
DUONG, T. B.;
SVRCEK, W. Y.

Publication type:

Article

BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarum.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 499, doi. 10.1111/j.1365-2621.1973.tb01466.x

By:

FLEMING, H. P.;
THOMPSON, R. L.;
ETCHELLS, J. L.;
KELLING, R. E.;
BELL, T. A.

Publication type:

Article

PRESERVATION OF CHANNEL CATFISH WITH SOME SELECTED CHEMICALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 531, doi. 10.1111/j.1365-2621.1973.tb01474.x

By:

BEUCHAT, L. R.;
HEATON, E. K.;
BOGGESS, T. S.

Publication type:

Article

STORAGE BEHAVIOR OF ARTIFICIALLY WAXED GREEN SNAP BEANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 542, doi. 10.1111/j.1365-2621.1973.tb01477.x

By:

SINGH, R. P.;
BUELOW, F. H.;
LUND, D. B.

Publication type:

Article

DIFFERENCE TASTE THRESHOLDS FOR SODIUM CHLORIDE AMONG YOUNG ADULTS: AN INTERLABORATORY STUDY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 524, doi. 10.1111/j.1365-2621.1973.tb01472.x

By:

JOHANSSON, BIRGIT;
DRAKE, BIRGER;
PANGBORN, ROSE MARIE;
BARYLKO-PIKIELNA, NINA;
KöTER, EGON

Publication type:

Article

SOME MINOR VOLATILE COMPONENTS FROM THERMALLY DEGRADED THIAMINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 450, doi. 10.1111/j.1365-2621.1973.tb01451.x

By:

DWIVEDI, BASANT K.;
ARNOLD, ROY G.;
LIBBEY, LEONARD M.

Publication type:

Article

EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 421, doi. 10.1111/j.1365-2621.1973.tb01444.x

By:

WARDLAW, F. B.;
McCASKILL, L. H.;
ACTON, J. C.

Publication type:

Article

COMPOUNDS CONTRIBUTING TO HEAT-INDUCED BITTER OFF-FLAVOR IN AVOCADO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 546, doi. 10.1111/j.1365-2621.1973.tb01479.x

By:

BEN-ET, G.;
DOLEV, A.;
TATARSKY, D.

Publication type:

Article

FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 528, doi. 10.1111/j.1365-2621.1973.tb01473.x

By:

BALDWIN, RUTH E.;
CLONINGER, MARION R.;
LINDSAY, ROBERT C.

Publication type:

Article

QUALITY CHANGES IN PRE-RIGOR BEEF MUSCLE AT −3°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 539, doi. 10.1111/j.1365-2621.1973.tb01476.x

By:

BEHNKE, JAMES R.;
FENNEMA, OWEN;
CASSENS, ROBERT G.

Publication type:

Article

FLUOROMETRIC DETERMINATION OF VITAMIN A IN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 447, doi. 10.1111/j.1365-2621.1973.tb01450.x

By:

ERDMAN, JOHN W.;
HOU, SHU-HUI F.;
LACHANCE, PAUL A.

Publication type:

Article

EFFECT OF LIGHT, pH AND BUFFER STRENGTH ON THE AUTOXIDATION OF PORCINE, OVINE AND BOVINE MYOGLOBINS AT FREEZING TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 418, doi. 10.1111/j.1365-2621.1973.tb01443.x

By:

ZACHARIAH, N. Y.;
SATTERLEE, L. D.

Publication type:

Article

AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 377, doi. 10.1111/j.1365-2621.1973.tb01436.x

By:

PERSSON, TYKO;
SYDOW, ERIK

Publication type:

Article

EFFECTS OF DIFFERENT SUBMERGENCE TIMES IN HOT CALCIUM CHLORIDE ON PEELING EFFICIENCY OF TOMATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 512, doi. 10.1111/j.1365-2621.1973.tb01469.x

By:

STEPHENS, THOMAS S.;
SALDANA, GUADALUPE;
BROWN, HAROLD E.

Publication type:

Article

EFFECT OF METAL IONS ON THE COLOR OF STRAWBERRY PUREE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 460, doi. 10.1111/j.1365-2621.1973.tb01454.x

By:

WROLSTAD, R. E.;
ERLANDSON, J. A.

Publication type:

Article

BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 431, doi. 10.1111/j.1365-2621.1973.tb01447.x

By:

COBB, BRYANT F.;
ALANIZ, INELDA;
THOMPSON, CHARLES A.

Publication type:

Article

METHIONINE SUPPLEMENTATION OF SOY MILK TO CORRECT CYSTINE LOSS RESULTING FROM AN ALKALINE SOAKING PROCEDURE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 471, doi. 10.1111/j.1365-2621.1973.tb01457.x

By:

BADENHOP, A. F.;
HACKLER, L. R.

Publication type:

Article

AQUEOUS PROCESSING OF FRESH COCONUTS FOR RECOVERY OF OIL AND COCONUT SKIM MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 516, doi. 10.1111/j.1365-2621.1973.tb01470.x

By:

HAGENMAIER, ROBERT;
CATER, CARL M.;
MATTIL, KARL F.

Publication type:

Article

VITAMIN E CONTENT OF SELECTED BABY FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 442, doi. 10.1111/j.1365-2621.1973.tb01449.x

By:

DAVIS, KAREN C.

Publication type:

Article

SOLANUM ALKALOIDS: BIOSYNTHESIS AND INHIBITION BY CHEMICALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 453, doi. 10.1111/j.1365-2621.1973.tb01452.x

By:

JADHAV, S. J.;
SALUNKHE, D. K.;
WYSE, R. E.;
DALVI, R. R.

Publication type:

Article

VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 493, doi. 10.1111/j.1365-2621.1973.tb01464.x

By:

MILLER, CHARLOTTE FUNG;
GUADAGNI, D. G.;
KON, S.

Publication type:

Article

EFFECT OF BINDING TO MUSCLE PARTICULATE FRACTIONS ON GLYCERALDEHYDE3-PHOSPHATE DEHYDROGENASE ACTIVITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 424, doi. 10.1111/j.1365-2621.1973.tb01445.x

By:

DAGHER, SHAWKY M.;
HULTIN, H. O.

Publication type:

Article

ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAIL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 464, doi. 10.1111/j.1365-2621.1973.tb01455.x

By:

CHIRIBOGA, C. D.;
FRANCIS, F. J.

Publication type:

Article

FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 486, doi. 10.1111/j.1365-2621.1973.tb01462.x

By:

ADHIKARI, H. R.;
TAPPEL, A. L.

Publication type:

Article

CONTINUOUS DIFFUSION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 468, doi. 10.1111/j.1365-2621.1973.tb01456.x

By:

SOSULSKI, F. W.;
SABIR, M. A.;
FLEMING, SHARON E.

Publication type:

Article

THE INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 398, doi. 10.1111/j.1365-2621.1973.tb01439.x

By:

SATO, KUNITO;
HEGARTY, GERALD R.;
HERRING, HAROLD K.

Publication type:

Article

A STATISTICAL APPROACH TO THE SUBJECTIVE AND OBJECTIVE MEASUREMENTS OF ODORS INDUCED BY γ-IRRADIATION OF BEEF FAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 369, doi. 10.1111/j.1365-2621.1973.tb01434.x

By:

KOSARIC, N.;
DUONG, T. B.;
SVRCEK, W. Y.

Publication type:

Article

THE USE OF SQUID IN MEAT EMULSIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 551, doi. 10.1111/j.1365-2621.1973.tb01482.x

By:

SAFFLE, ROBERT L.

Publication type:

Article

CARBON DIOXIDE PRODUCTION IN THE FERMENTATION OF BRINED CUCUMBERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 504, doi. 10.1111/j.1365-2621.1973.tb01467.x

By:

FLEMING, H. P.;
THOMPSON, R. L.;
ETCHELLS, J. L.;
KELLING, R. E.;
BELL, T. A.

Publication type:

Article

EFFECTS OF HEAT PROCESSING ON THE RETENTION OF VITAMIN B6 IN LIMA BEANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 544, doi. 10.1111/j.1365-2621.1973.tb01478.x

By:

RAAB, CAROLYN A.;
LUH, B. S.;
SCHWEIGERT, B. S.

Publication type:

Article

EFFECT OF CARBOXYMETHYLCELLULOSE ON THE PROTEOLYSIS OF ALPHAs ASEIN BY IMMOBILIZED TRYPSIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 481, doi. 10.1111/j.1365-2621.1973.tb01460.x

By:

VALARIS, MIRANDA;
HARPER, W. J.

Publication type:

Article

RADIANT ENERGY-INDUCED CHANGES IN BOVINE MUSCLE PIGMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 412, doi. 10.1111/j.1365-2621.1973.tb01442.x

By:

SETSER, CAROLE S.;
HARRISON, DOROTHY L.;
KROPE, DONALD H.;
DAYTON, ARTHUR D.

Publication type:

Article

ALPHA-AMYLASE IN SWEET POTATOES. A Comparison Between the Amyloclastic and Chromogenic Starch Methods of Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 548, doi. 10.1111/j.1365-2621.1973.tb01480.x

By:

WALTER, WILLIAM M.;
PURCELL, ALBERT E.

Publication type:

Article

GROWTH AND ENTEROTOXIN PRODUCTION BY VARIOUS STRAINS OF Staphylococcus aureus IN SELECTED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 474, doi. 10.1111/j.1365-2621.1973.tb01458.x

By:

SCHEUSNER, D. L.;
HARMON, L. G.

Publication type:

Article

DEMINERALIZATION OF UNTREATED COTTAGE CHEESE WHEY BY ELECTRODIALYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 519, doi. 10.1111/j.1365-2621.1973.tb01471.x

By:

D'SOUZA, S. V.;
LUND, D. B.;
AMUNDSON, C. H.

Publication type:

Article

PHYSICAL, RHEOLOGICAL AND CHEMICAL PROPERTIES OF BANANAS DURING RIPENING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 456, doi. 10.1111/j.1365-2621.1973.tb01453.x

By:

CHARLES, R. J.;
TUNG, M. A.

Publication type:

Article

SPLIT PEELED BEANS: PREPARATION AND SOME PROPERTIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 496, doi. 10.1111/j.1365-2621.1973.tb01465.x

By:

KON, S.;
BROWN, A. H.;
OHANNESON, J. G.;
BOOTH, A. N.

Publication type:

Article

ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 393, doi. 10.1111/j.1365-2621.1973.tb01438.x

By:

HIRAI, C.;
HERZ, K. O.;
POKORNY, JAN;
CHANG, STEPHEN S.

Publication type:

Article