Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 1
Results: 54
Zone electrophoresis of food stabilizers in malonate buffer
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 97, doi. 10.1111/j.1365-2621.1974.tb00997.x
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- Article
Viscosity and water absorption characteristics of slurries of sunflower and soybean flours, concentrates and isolates
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 188
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- Article
Utilization of cottonseed whey protein concentrate produced by ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 183
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Use of a radiometric technique for the rapid detection of growth of clostidial species
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 77
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- Article
Ultrastructural postmortem changes in normal and low-quality porcinemuscle fibers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 32
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- Article
Soybean phosphatidylcholine develops bitter taste on autoxidation
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 69
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- Article
Soya additives in beef patties
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 137
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- Article
Some aroma components of roasted sesame seed (Sesmum indicum L.)
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 73
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- Article
Soluble coffee: Shelf life studies
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 192
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- Article
Sensory ratio scales relating hardness and crunchiness to mechanicalproperties of space cubes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 200
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- Article
Sensory and gas chromatographic profiles of coffee beverage headspace volatiles entrained on porous polymers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 64
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- Article
Rate of heating as it affects the solubilization of beef muscle collagen
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 18, doi. 10.1111/j.1365-2621.1974.tb00978.x
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- Article
Rapid techniques for salt-curing fish. A Review
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 125
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- Article
Prediction of hedonic ratings of rice by sensory analysis
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 203, doi. 10.1111/j.1365-2621.1974.tb01023.x
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- Article
Prediction of dielectric properties in nonfat milk at frequencies and temperatures of interest in microwave processing
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 52
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- Article
Pilot application of freeze-heat peeling of tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 162
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- Article
Oxygen uptake in postrigor bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 22, doi. 10.1111/j.1365-2621.1974.tb00979.x
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- Article
Mycotoxins produced by fungi isolated from inshell pecans
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 213
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- Article
Microstructure of modified tapioca starch-milk gels
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 117
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- Article
Mechanism of emulsifier action in an ice cream system
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 108, doi. 10.1111/j.1365-2621.1974.tb00999.x
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- Article
Loss of calcium accumulating ability in the sarcoplasmic reticulum following degradation by cathepsins
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 29, doi. 10.1111/j.1365-2621.1974.tb00980.x
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- Article
Intensity-time curves for flavored oil-in-water emulsions
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 55, doi. 10.1111/j.1365-2621.1974.tb00986.x
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- Article
Hot boning and vacuum packaging of eight major bovine muscles
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 140, doi. 10.1111/j.1365-2621.1974.tb01008.x
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High-lysine corn fractions and their characteristics
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 166
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- Article
Heat-induced changes in the zone electrophoretic patterns of carrageenan stabilizers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 103
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- Article
Flow properties of tropical fruit purees
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 160, doi. 10.1111/j.1365-2621.1974.tb01012.x
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- Article
Flavor and storage stability of explosion-puffed potatoes. Nonenyzymatic browning
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 58, doi. 10.1111/j.1365-2621.1974.tb00987.x
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Evaluation of betalain pigments as substitute sausage colorants
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 128
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- Article
Effects of dietary fat and dl--tocopheryl on stability characteristics of precooked frozen broiler parts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 133, doi. 10.1111/j.1365-2621.1974.tb01006.x
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- Article
Effect of various peptones in the growth medium on the agglutinationof ten Salmonella species with pooled Spicer-Edwards antisera
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 80
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- Article
Effect of vacuum packaging on weight loss, microbial growth and palatability of fresh beef wholesale cuts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 143
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- Article
Effect of tuna fish and selenium on the toxicity of methylmercury: AProgress Report
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 1, doi. 10.1111/j.1365-2621.1974.tb00974.x
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- Article
Effect of microwave heating of precooked chicken on Clostridium perfrigens
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 211, doi. 10.1111/j.1365-2621.1974.tb01026.x
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- Article
Effect of heat and other factors upon foaming properties of whey protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 42, doi. 10.1111/j.1365-2621.1974.tb00983.x
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- Article
Effect of frozen storage on the microstructure and syneresis of modified tapioca starch-milk gels
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 121, doi. 10.1111/j.1365-2621.1974.tb01003.x
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- Article
Determination of SH- and SS-groups in some food proteins using Ellman's reagent
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 49
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- Article
Determination of fresh papaya's texture by penetration tests
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 156, doi. 10.1111/j.1365-2621.1974.tb01011.x
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- Article
Determination of benzo(a)pyrene in smoke condensates by high pressure rapid liquid-liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 38
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- Article
Dehydrated coconut skim milk as a food product: Composition and functionality
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 196
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- Article
Degradation of thiamine and riboflavin during extrusion processing
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 207
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- Article
Decrease of linoleate oxidation rate due to water at intermediate water activity
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 112, doi. 10.1111/j.1365-2621.1974.tb01000.x
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Data analysis: Regression analysis with repetitions of the independent variable
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 209
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- Article
Data Analysis: A variable sequential test for selection of sensory panels
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 61, doi. 10.1111/j.1365-2621.1974.tb00988.x
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- Article
Composition and characteristics of glandless and liquid cyclone process deglanded cottonseed wheys
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 178
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- Article
Cathepsin activity of Penaeus setiferus muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 6, doi. 10.1111/j.1365-2621.1974.tb00975.x
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- Article
Carbonyl production from lipolyzed milk fat by the continuous mycelial culture of Penicillium roqueforti
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 83
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- Article
Bound water capacity of corn starch and its derivatives by NMR
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 114
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- Article
Benzyl isothiocyanate as a natually occurring papain inhibitor
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 94, doi. 10.1111/j.1365-2621.1974.tb00996.x
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An evaluation of a method for measuring shear force for an individual muscle fiber
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 15
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An analysis of atmospheric freeze drying
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 147, doi. 10.1111/j.1365-2621.1974.tb01010.x
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- Article