Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 4

Results: 48

INHIBITION OF RIPENING AND INDOLE-3-ACETIC ACID OXIDASE OF BANANA FRUIT BY p-2,4-CHLOROPHENOXY-ISOBUTYRIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 639, doi. 10.1111/j.1365-2621.1973.tb02832.x

By:

HAARD, NORMAN F.

Publication type:

Article

TEMPERATURE DISTRIBUTIONS DURING HEAT/HOLD PROCESSING OF FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 630, doi. 10.1111/j.1365-2621.1973.tb02829.x

By:

LENZ, M. K.;
LUND, D. B.

Publication type:

Article

REFINEMENT AND EXTENSION OF fn/U: g PARAMETERS FOR PROCESS CALCULATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 726, doi. 10.1111/j.1365-2621.1973.tb02858.x

By:

PUROHIT, K. S.;
STUMBOM, C. R.

Publication type:

Article

GINGER RHIZOME: A NEW SOURCE OF PROTEOLYTIC ENZYME.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 652, doi. 10.1111/j.1365-2621.1973.tb02836.x

By:

THOMPSON, E. H.;
WOLF, I. D.;
ALLEN, C. E.

Publication type:

Article

NEW COMPUTATIONAL PROCEDURE FOR DETERMINING THE APPARENT THERMAL DIFFUSIVITY OF A SOLID BODY APPROXIMATED WITH AN INFINITE SLAB.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 623, doi. 10.1111/j.1365-2621.1973.tb02828.x

By:

HAYAKAWA, KAN-ICHI;
BAKAL, ABRAHAM

Publication type:

Article

A STUDY ON SURVIVAL OF Staphylococcus aureus IN DARK AND MILK CHOCOLATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 663, doi. 10.1111/j.1365-2621.1973.tb02839.x

By:

OSTOVAR, K.

Publication type:

Article

FREEZING OF RAW BEEF: INFLUENCE OF AGING, FREEZING RATE AND COOKING METHOD ON QUALITY AND YIELD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 560, doi. 10.1111/j.1365-2621.1973.tb02815.x

By:

JAKOBSSON, BENGT;
TSSON, NILS BENG

Publication type:

Article

COMPOSITION AND PROPERTIES OF EXTRUDED, TEXTURIZED POULTRY MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 571, doi. 10.1111/j.1365-2621.1973.tb02817.x

By:

ACTON, J. C.

Publication type:

Article

MEASUREMENT OF CHLOROGENIC ACID AND FLAVONOL GLYCOSIDES IN APPLE JUICE BY A CHROMATOGRAPHIC-FLUOROMETRIC METHOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 656, doi. 10.1111/j.1365-2621.1973.tb02837.x

By:

BUREN, J.;
VOS, L.;
PILNIK, W.

Publication type:

Article

EFFECT OF POSTMORTEM AGING ON CHICKEN MUSCLE LIPIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 696, doi. 10.1111/j.1365-2621.1973.tb02847.x

By:

HAY, J. O.;
CURRIE, R. W.;
WOLFE, F. H.

Publication type:

Article

FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 553, doi. 10.1111/j.1365-2621.1973.tb02813.x

By:

PENNER, KAREN K.;
BOWERS, JANE A.

Publication type:

Article

ANTHOCYANIN PIGMENTS OF SOUR CHERRIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 649, doi. 10.1111/j.1365-2621.1973.tb02835.x

By:

SHRIKHANDE, A. J.;
FRANCIS, F. J.

Publication type:

Article

POSTMORTEM QUALITY CHANGES IN ICED PACIFIC SHRIMP (Pandalus jordani).

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 575, doi. 10.1111/j.1365-2621.1973.tb02818.x

By:

FLORES, SERGIO C.;
CRAWFORD, DAVID L.

Publication type:

Article

FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Effects of Raw Material and Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 586, doi. 10.1111/j.1365-2621.1973.tb02821.x

By:

SAPERS, G. M.;
PANASIUK, O.;
TALLEY, F. B.;
SHAW, R. L.

Publication type:

Article

POST-SLAUGHTER pH VARIATION IN BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 710, doi. 10.1111/j.1365-2621.1973.tb02850.x

By:

KHAN, A. W.;
BALLANTYNE, W. W.

Publication type:

Article

EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 714, doi. 10.1111/j.1365-2621.1973.tb02852.x

By:

FIDDLER, W.;
PENSABENE, J. W.;
KUSHNIR, I.;
PIOTROWSKI, E. G.

Publication type:

Article

Erratum Notice.

Published in:: Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. viii, doi. 10.1111/j.1365-2621.1973.tb02812.x
Publication type:: Article

ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN THE FERMENTATION OF TRINIDAD'S CACAO BEANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 611, doi. 10.1111/j.1365-2621.1973.tb02826.x

By:

OSTOVAR, K.;
KEENEY, P. G.

Publication type:

Article

IMPROVED REVERSE OSMOSIS PERMEATION BY HEATING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 633, doi. 10.1111/j.1365-2621.1973.tb02830.x

By:

MONGE, L. E.;
McCOY, B. J.;
MERSON, R. L.

Publication type:

Article

QUANTITATIVE CHANGES IN WHOLE MYOFIBRILS AND MYOFIBRILLAR PROTEINS DURING FROZEN STORAGE OF TRUE COD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 718, doi. 10.1111/j.1365-2621.1973.tb02854.x

By:

CHILDS, ERNEST A.

Publication type:

Article

Mercury in Food.

Published in:: Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 729, doi. 10.1111/j.1365-2621.1973.tb02859.x
Publication type:: Article

COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE-ENRICHED TVP AND BEEF FOR ADOLESCENT BOYS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 637, doi. 10.1111/j.1365-2621.1973.tb02831.x

By:

KORSLUND, MARY;
KIES, CONSTANCE;
FOX, HAZEL M.

Publication type:

Article

SPECTRAL CHARACTERISTICS OF THREE VARIETIES OF FLORIDA ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 659, doi. 10.1111/j.1365-2621.1973.tb02838.x

By:

PETRUS, D. R.;
DOUGHERTY, M. H.

Publication type:

Article

SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 556, doi. 10.1111/j.1365-2621.1973.tb02814.x

By:

PURCHAS, R. W.

Publication type:

Article

USE OF THE PENETROMETER FOR DEFORMATION TESTING OF FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 720, doi. 10.1111/j.1365-2621.1973.tb02855.x

By:

BOURNE, MALCOLM C.

Publication type:

Article

FLAVOR DETECTION THRESHOLD VALUES FOR ETHYL CAPRYLATE AND PHENYL ETHYL ALCOHOL AND ESTIMATES OF THE PERCENT POPULATION HAVING GREATER SENSITIVITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 724, doi. 10.1111/j.1365-2621.1973.tb02857.x

By:

POWERS, JOHN J.;
QUINLAN, M. CATHERINE

Publication type:

Article

EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 690, doi. 10.1111/j.1365-2621.1973.tb02846.x

By:

PARRISH, F. C.;
YOUNG, R. B.;
MINER, B. E.;
ANDERSEN, L. D.

Publication type:

Article

BACTERIAL COUNTS AND RANCIDITY ESTIMATES OF STORED QUICK-SALTED FISH CAKES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 580, doi. 10.1111/j.1365-2621.1973.tb02819.x

By:

VALLE, F. R.;
HINOJOSA, J.;
BARRERA, D.;
MORA, R. A.

Publication type:

Article

STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: EFFECTS OF AGLYCONES ON THE SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 665, doi. 10.1111/j.1365-2621.1973.tb02840.x

By:

BIRCH, G. G.;
LINDLEY, M. G.

Publication type:

Article

STUDIES ON THE UTILIZATION OF COCONUT MEAL A New Enzymic-Chemical Method for Fiber Free Protein Extraction of Defatted Coconut Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 607, doi. 10.1111/j.1365-2621.1973.tb02825.x

By:

MOLINA, MARIO R.;
LACHANCE, PAUL A.

Publication type:

Article

IRON-FORTIFIED SYRUP BLENDS: PREPARATION, CHARACTERISTICS, APPLICATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 618, doi. 10.1111/j.1365-2621.1973.tb02827.x

By:

BOOKWALTER, G. N.;
BLACK, L. T.;
WARNER, K. A.

Publication type:

Article

NUTRITIVE CONTENT OF CANNED TOMATO JUICE AND WHOLE KERNEL CORN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 595, doi. 10.1111/j.1365-2621.1973.tb02823.x

By:

FARROW, R. P.;
LAMB, F. C.;
ELKINS, E. R.;
LOW, N.;
HUMPHREY, JOHANNA;
KEMPER, KAREN

Publication type:

Article

TISSUE DISTRIBUTION AND METABOLISM OF AFLATOXIN B1-14C IN LAYER CHICKENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 566, doi. 10.1111/j.1365-2621.1973.tb02816.x

By:

MABEE, MICHAEL S.;
CHIPLEY, JOHN R.

Publication type:

Article

EXAMINATION OF BONE CONTENT IN MECHANICALLY DEBONED POULTRY MEAT BY EDTA AND ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 712, doi. 10.1111/j.1365-2621.1973.tb02851.x

By:

GRUNDEN, L. P.;
MACNEIL, J. H.

Publication type:

Article

ON THE INTERACTION OF MYOGLOBIN AND HEMOGLOBIN WITH MOLECULAR OXYGEN AND ITS LOWER OXIDATION STATES AND WITH CYTOCHROMEc.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 705, doi. 10.1111/j.1365-2621.1973.tb02849.x

By:

GIDDINGS, GEORGE G.;
MARKAKIS, PERICLES

Publication type:

Article

STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE-DRIED FOOD MODELS: THE SYSTEM PVP-n-PROPANOL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 671, doi. 10.1111/j.1365-2621.1973.tb02842.x

By:

CHIRIFE, JORGE;
KAREL, MARCUS;
FLINK, JAMES

Publication type:

Article

COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 602, doi. 10.1111/j.1365-2621.1973.tb02824.x

By:

BLESSIN, C. W.;
GARCIA, W. J.;
DEATHERAGE, W. L.;
CAVINS, J. F.;
INGLETT, G. E.

Publication type:

Article

SOME OBSERVATIONS ON THE COLOR MEASUREMENT OF CANNED TUNA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 716, doi. 10.1111/j.1365-2621.1973.tb02853.x

By:

KHAYAT, ALI

Publication type:

Article

CHILLING INJURY IN GREEN BANANA FRUIT: CHANGES IN PEROXIDASE ISOZYMES IN SOLUBLE AND PARTICULATE POOLS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 642, doi. 10.1111/j.1365-2621.1973.tb02833.x

By:

HAARD, N. F.;
TIMBIE, D.

Publication type:

Article

THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 682, doi. 10.1111/j.1365-2621.1973.tb02845.x

By:

PERSSON, TYKO;
SYDOW, ERIK;
ÅKESSON, CAJ

Publication type:

Article

PILOT PLANT EVALUATION OF INDIVIDUAL QUICK BLANCHING (IQB) FOR VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 590, doi. 10.1111/j.1365-2621.1973.tb02822.x

By:

BOMBEN, J. L.;
DIETRICH, W. C.;
FARKAS, D. F.;
HUDSON, J. S.;
MARCHENA, E. S.;
SANSHUCK, D. W.

Publication type:

Article

PINK DISCOLORATION IN CHEDDAR CHEESE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 675, doi. 10.1111/j.1365-2621.1973.tb02843.x

By:

GOVINDARAJAN, S.;
MORRIS, H. A.

Publication type:

Article

CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 646, doi. 10.1111/j.1365-2621.1973.tb02834.x

By:

CHANG, Y. S.;
SMIT, C. J. B.

Publication type:

Article

MICROWAVE FINISH DRYING OF POTATO CHIPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 583, doi. 10.1111/j.1365-2621.1973.tb02820.x

By:

PORTER, V. L.;
NELSON, A. I.;
STEINBERG, M. P.;
WEI, L. S.

Publication type:

Article

POLYSACCHARIDE 13140: A NEW THERMO-GELABLE POLYSACCHARIDE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 668, doi. 10.1111/j.1365-2621.1973.tb02841.x

By:

KIMURA, HIROSHI;
MORITAKA, SHINTARO;
MISAKI, MASARU

Publication type:

Article

IDENTIFICATION AND CHARACTERIZATION OF THE MICROFLORA AND SPOILAGE BACTERIA IN FRESHWATER CRAYFISH Procambarus clarkii (Girard).

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 679, doi. 10.1111/j.1365-2621.1973.tb02844.x

By:

COX, N. A.;
LOVELL, R. T.

Publication type:

Article

EFFECT OF POSTMORTEM AGING ON CHICKEN BREAST MUSCLE SARCOPLASMIC RETICULUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 700, doi. 10.1111/j.1365-2621.1973.tb02848.x

By:

HAY, J. D.;
CURRIE, R. W.;
WOLFE, F. H.;
SANDERS, E. J.

Publication type:

Article

A SIMPLE SHEAR PRESS FOR MEASURING TENDERNESS OF WHOLE SOYBEANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 4, p. 722, doi. 10.1111/j.1365-2621.1973.tb02856.x

By:

SPATA, JAMES;
STEINBERG, M. P.;
WEI, L. S.

Publication type:

Article