Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 2

Results: 55

Stoichiometry of carbohydrate fermentation during dry sausage ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 297, doi. 10.1111/j.1365-2621.1974.tb02878.x

By:

Demeyer, D.;
Vervaeke, I.;
Vandekerckhove, P.;
De Ketelaere, A.

Publication type:

Article

Individual heat transfer modes in band oven biscuit baking

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 267, doi. 10.1111/j.1365-2621.1974.tb02872.x

By:

Standing, C. N.

Publication type:

Article

Influence of yield on calcium content of mechanically deboned lamb and mutton

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 285

By:

Corbridge, M. H.;
Field, R. A.;
Riley, M. L.

Publication type:

Article

Influence of odor sources on the odor and flavor of beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 424, doi. 10.1111/j.1365-2621.1974.tb02912.x

By:

Borton, R. J.;
Ockerman, H. W.;
Hadden, J. P.;
Van Stavern, B. D.

Publication type:

Article

Yield, proximate composition and mineral element content of three cultivars of raw and roasted peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 264

By:

Ritchey, S. J.;
Derise, N. L.;
Lau, H. A.;
Murphy, E. W.

Publication type:

Article

Vitamin B in pork muscle cooked in microwave and conventional ovens

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 426, doi. 10.1111/j.1365-2621.1974.tb02913.x

By:

Bowers, J. A.;
Engler, P. P.;
Fryer, B. A.

Publication type:

Article

The toxic potential of trace metals in foods. A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 215, doi. 10.1111/j.1365-2621.1974.tb02860.x

By:

Somers, E.

Publication type:

Article

Trypsin inhibitors in sorghum grain

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 422, doi. 10.1111/j.1365-2621.1974.tb02911.x

By:

Filho, J. Xavier

Publication type:

Article

The role of light and surface bacteria in the color stability of prepackaged beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 305, doi. 10.1111/j.1365-2621.1974.tb02881.x

By:

Satterlee, L. D.;
Hansmeyer, W.

Publication type:

Article

The aroma of canned beef: Processing and formulation aspects

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 406, doi. 10.1111/j.1365-2621.1974.tb02906.x

By:

Persson, T.;
Sydow, E. von

Publication type:

Article

Tenderness variation in ovine longissimus muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 402, doi. 10.1111/j.1365-2621.1974.tb02905.x

By:

Buege, D. R.;
Stouffer, J. R.

Publication type:

Article

Swelling stress and hydrostatic compressibility of ground corn and its constituents

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 234, doi. 10.1111/j.1365-2621.1974.tb02864.x

By:

Kumar, M.

Publication type:

Article

Inactivation and regeneration of immobilized catalase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 338, doi. 10.1111/j.1365-2621.1974.tb02889.x

By:

Wang, S. S.;
Gallili, G. E.;
Gilbert, S. G.;
Leeder, J. G.

Publication type:

Article

Glutamine as a predictive measurement in the quality assessment of processed carrot puree

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 365

By:

Clydesdale, F. M.;
Bibeau, T. C.;
Sawyer, F. M.

Publication type:

Article

Starch and pectic substances as affected by a freeze-thaw potato granule process

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 358

By:

Hadziyev, D.;
Ooraikul, B.;
Packer, G. J. K.

Publication type:

Article

Spinning of zein

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 226, doi. 10.1111/j.1365-2621.1974.tb02862.x

By:

Balmaceda, E.;
Rha, C-K.

Publication type:

Article

Specificity of lipolysis during dry sausage ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 293, doi. 10.1111/j.1365-2621.1974.tb02878.x

By:

Demeyer, D.;
Hoozee, J.;
Mesdom, H.

Publication type:

Article

Slush evaporation: A new method for concentration of liquid foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 248

By:

King, C. J.;
Lowe, C. M.

Publication type:

Article

Scanning electron microscope studies on dry beans. Effects of cooking on the cellular structure of cotyledons in rehydrated large lima beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 342

By:

Jones, F. T.;
Rockland, L. B.

Publication type:

Article

Relationships among titratable acidity, pH and buffer composition oftomato fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 354

By:

Stevens, M. A.;
Paulson, K. N.

Publication type:

Article

Relationship of age to general composition, skin thickness, phospholipid content and enzymatic activity in turkeys

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 317

By:

Marion, W. W.;
Wangen, R. M.

Publication type:

Article

Relation between isometric tension postmortem pH decline and tenderness of poultry breast meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 393, doi. 10.1111/j.1365-2621.1974.tb02903.x

By:

Khan, A. W.

Publication type:

Article

Predicting an equilibrium state value from transient state data

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 272, doi. 10.1111/j.1365-2621.1974.tb02873.x

By:

Hayakawa, K.

Publication type:

Article

pH and acidic stability during storage of acidified and nonacidifiedcanned tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 257

By:

Lopez, A.;
Cooler, F. W.;
Schoenemann, D. R.

Publication type:

Article

Nutritive value of breakfast cereal-milk combinations

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 371

By:

Vaughan, D. A.;
Womack, M.;
Miller, L. R.

Publication type:

Article

L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 347, doi. 10.1111/j.1365-2621.1974.tb02891.x

By:

Cloninger, M. R.;
Baldwin, R. E.

Publication type:

Article

Effect of essential minerals on cadmium toxicity. A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 321, doi. 10.1111/j.1365-2621.1974.tb02885.x

By:

Fox, M. R. Spivey

Publication type:

Article

Changes in nonprotein nitrogen compounds during dry sausage ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 301, doi. 10.1111/j.1365-2621.1974.tb02878.x

By:

Demeyer, D.;
Dierick, N.;
Vandekerckhove, P.

Publication type:

Article

Certain functional properties of sunflower meal products

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 368

By:

Humbert, E. S.;
Sosulski, F. W.;
Lin, M. J. Y.

Publication type:

Article

Hydrolysis of lactose in acid whey by lactase bound to porous glass particles in tubular reactors

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 374

By:

Edwards, V. H.;
Kosikowski, F. V.;
Wierzbicki, L. E.

Publication type:

Article

Heat stability of chicken actomyosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 389, doi. 10.1111/j.1365-2621.1974.tb02902.x

By:

Young, L. L.

Publication type:

Article

Fluorescent quantitation of biologically active amines in foods with7-chloro-4-nitrobenzofurazan (NBD-Cl)

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 420

By:

Eitenmiller, R. R.;
Voigt, M. N.

Publication type:

Article

Evaluation of thermal processes for conduction heating foods in pear-shaped containers

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 276, doi. 10.1111/j.1365-2621.1974.tb02874.x

By:

Manson, J. E.;
Stumbo, C. R.;
Zahradnik, J. W.

Publication type:

Article

Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 244, doi. 10.1111/j.1365-2621.1974.tb02866.x

By:

Del Valle, F. R.;
Perez-Villasenor, J.

Publication type:

Article

Effects of soy curd on the acceptability and characteristics of beefpatties

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 288

By:

Steinkraus, K. H.;
Yeo, V.;
Wellington, G. H.

Publication type:

Article

Effects of pre-rigor tension on tenderness of intact bovine and ovine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 396, doi. 10.1111/j.1365-2621.1974.tb02904.x

By:

Buege, D. R.;
Stouffer, J. R.

Publication type:

Article

Effect of frying and other cooking conditions on nitrosopyrrolidine formation in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 314

By:

Wasserman, A.E.;
Fiddler, W.;
Pensabene, J. W.;
Gates, R. A.;
Fagan, J. C.

Publication type:

Article

Effects of pH on quality of stored tomato juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 254

By:

Nelson, P. E.;
Dougherty, R. H.

Publication type:

Article

Carbonyl retention in model systems and Bermuda onion juice during lyophilization: Effect of simple carbohydrates, binary carbohydrate mixtures and sucrose inversion

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 350

By:

Burns, E. E.;
Ofcarcik, R. P.

Publication type:

Article

Atlantic Queen crab (Chionoecetes opilio), Jonah crab (Cancer borelais), and Red crab (Geryon quinquedens). Proximate composition of crabmeat from edible tissues and concentrations of some major mineral constituents in the ash

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 383

By:

Anderson, W. E.;
Murray, M. C.;
Guptill, E. B.;
Lauer, B. H.

Publication type:

Article

Air-fluidized toasting of whole kernel wheat--Processing variables and functional properties for food applications

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 239

By:

Wallace, J. M.;
Mossman, A. P.;
Lazar, M. E.

Publication type:

Article

Effect of enzymatic hydrolysis on some functional properties of wheyproteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 379, doi. 10.1111/j.1365-2621.1974.tb02899.x

By:

Kuehler, C. A.;
Stine, C. M.

Publication type:

Article

Effect of concurrent caloric intake on the response to oral monosodium L-glutamate in susceptible subjects

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 414, doi. 10.1111/j.1365-2621.1974.tb02907.x

By:

Kenney, R. A.

Publication type:

Article

Differentiation of Perfection, Alsweet and Alaska varieties by totalstarch and amylose content

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 418

By:

Elbe, J. H. von;
Johnson, C. E.;
Theravuthi, W.

Publication type:

Article

Denaturation of plant proteins related to functionality and food applications. A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 218

By:

Inglett, G. E.;
Wu, Y. V.

Publication type:

Article

Continuous microwave sterilization of meat in flexible pouches

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 309, doi. 10.1111/j.1365-2621.1974.tb02882.x

By:

Ayoub, J. A.;
Berkowitz, D.;
Kenyon, E. M.;
Wadsworth, C. K.

Publication type:

Article

Conditions for the separation of oil and protein from coconut milk emulsion

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 230, doi. 10.1111/j.1365-2621.1974.tb02863.x

By:

Gunetileke, K. G.;
Laurentius, S. F.

Publication type:

Article

Comparative sensory evaluations of two cultivated mushrooms: A. bisporus and A. bitorquis

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 416, doi. 10.1111/j.1365-2621.1974.tb02908.x

By:

Abbott, J. A.;
San Antonio, J. P.

Publication type:

Article

Color stability of betanin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 334

By:

Amundson, C. H.;
Elbe, J. H. von;
Maing, I-Y.

Publication type:

Article

Color of anthocyanin solutions expressed in lightness and chromaticity terms. Effect of pH and type of anthocyanin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 325

By:

Hrazdina, G.;
Robinson, W. B.;
Van Buren, J. P.

Publication type:

Article