Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 3

Results: 53

Whole soybeans as a means of increasing protein and calories in maize-based diets

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 577

By:

Elias, L. G.;
Bressani, R.;
Murillo, B.

Publication type:

Article

Volatiles retention during freeze drying of synthetic emulsions

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 438, doi. 10.1111/j.1365-2621.1974.tb02920.x

By:

Massaldi, H. A.;
King, C. J.

Publication type:

Article

Use of animal blood and cheese whey in bread. Nutritive value and acceptance

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 585

By:

Wu, L. C.;
Murphy, B.;
Bates, R. P.

Publication type:

Article

The aroma of canned beef: Application of regression models relating sensory and chemical data

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 537, doi. 10.1111/j.1365-2621.1974.tb02942.x

By:

Persson, T.;
Sydow, E. von

Publication type:

Article

Squid protein isolate: Effect of processing conditions on recovery yields

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 592

By:

Goldblith, S. A.;
Berk, Z.;
Kahn, L. N.;
Pariser, E. R.;
Flink, J. M.

Publication type:

Article

Some physiocochemical properties of starches as affected by changes in atmospheric pressure

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 467

By:

Lorenz, K.;
Morrow, L.

Publication type:

Article

Retention of d-limonene during freeze drying of orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 445

By:

King, C. J.;
Massaldi, H. A.

Publication type:

Article

Replicated composite complete-incomplete block designs

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 503, doi. 10.1111/j.1365-2621.1974.tb02934.x

By:

Cornell, J. A.;
Knapp, F. W.

Publication type:

Article

Reflectance colorimetric evaluation of egg yolk pigmentation

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 508

By:

Hinton, C. F.;
Fry, J. L.;
Harms, R. H.

Publication type:

Article

Quality attributes of ground beef on the retail market

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 610, doi. 10.1111/j.1365-2621.1974.tb02961.x

By:

Kendall, P. A.;
Dayton, A. D.;
Harrison, D. L.

Publication type:

Article

Protective effect of fortified skim milk as suspending medium for freeze drying of different lactic acid bacteria

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 641, doi. 10.1111/j.1365-2621.1974.tb02969.x

By:

Sinha, R. N.;
Dudani, A. T.;
Ranganathan, B.

Publication type:

Article

Pressure-induced solubilization of meat proteins in saline solution

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 542, doi. 10.1111/j.1365-2621.1974.tb02943.x

By:

MacFarlane, J. J.

Publication type:

Article

Preparation and storage properties of drum dried white yam (Dioscorea rotundata Pior) flakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 559

By:

Potter, N. N.;
Onayemi, O.

Publication type:

Article

Preparation and characterization of a -amylase immobilized on collagen membranes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 498, doi. 10.1111/j.1365-2621.1974.tb02933.x

By:

Strumeyer, D. H.;
Freudenberger, J.;
Constantinides, A.

Publication type:

Article

Prediction of dielectric properties in oil-water and alcohol-water mixtures at 3,000 MHz, 25 degrees C based on pure component properties

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 632

By:

Goldblith, S. A.;
Mudgett, R. E.;
Wang, D. I. C.

Publication type:

Article

Phenolic compounds from the berries of Mountain Ash, Sorbus aucuparia

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 636, doi. 10.1111/j.1365-2621.1974.tb02967.x

By:

Pyysalo, H.;
Kuusi, T.

Publication type:

Article

Passion fruit starch and effect on juice viscosity

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 431

By:

Nakayama, T. O. M.;
Brekke, J. E.;
Chan, Jr., H. T.;
Kwok, S. C. M.

Publication type:

Article

On the nature of the chemical and physical bonds which contribute tosome structural properties of protein foods: A hypothesis

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 484, doi. 10.1111/j.1365-2621.1974.tb02930.x

By:

Buttkus, H.

Publication type:

Article

Nutritive value of a fiber-free coconut protein extract obtained by an enzymic-chemical method

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 581, doi. 10.1111/j.1365-2621.1974.tb02953.x

By:

Lachance, P. A.;
Molina, M. R.

Publication type:

Article

Muscle cathepsins in three species of Pacific sole

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 548

By:

Crawford, D. L.;
Geist, G. M.

Publication type:

Article

Long-term storage of cells of Candida utilis: A note on their nutritional evaluation

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 643

By:

Madi, K.;
Neto, J. S. Araujo;
Panek, A. D.

Publication type:

Article

Kinetics of the thermal degradation of methylmethionine sulfonium ions in citrate buffers and in sweet corn and tomato serum

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 457

By:

Nelson, P. E.;
Williams, M. P.

Publication type:

Article

Isometric tension studies on chicken pectoralis major muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 525, doi. 10.1111/j.1365-2621.1974.tb02939.x

By:

Wood, D. F.;
Richards, J. F.

Publication type:

Article

Iron fortification of dehydrated mashed potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 552

By:

Kalan, E. B.;
Talley, F. B.;
Panasiuk, O.;
Jones, S. B.;
Sapers, G. M.;
Shaw, R. L.

Publication type:

Article

Influence of moist-heat treatments of peanuts on peanut paste characteristics

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 494, doi. 10.1111/j.1365-2621.1974.tb02932.x

By:

McWatters, K. H.;
Heaton, E. K.

Publication type:

Article

Functional characteristics of mustard mucilage

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 461, doi. 10.1111/j.1365-2621.1974.tb02925.x

By:

Weber, F. E.;
Taillie, S. A.;
Stauffer, K. R.

Publication type:

Article

Freezing of cooked meat: Influence of freezing rate and reconstitution method on quality and yield

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 615

By:

Bengtsson, N.;
Jakobsson, B.

Publication type:

Article

Formation of N-nitrosamines in low moisture systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 474

By:

Dugan, L. R., Jr.;
Gray, J. I.

Publication type:

Article

Flavor quality and stability of potato flakes: Effects of drying conditions, moisture content and packaging

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 555

By:

Panasiuk, O.;
Talley, F. B.;
Sapers, G. M.;
Shaw, R. L.

Publication type:

Article

Factors responsible for white film formation on cut surfaces of dry-cured hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 516

By:

Blumer, T. N.;
Butz, R. G.;
Swaisgood, H. E.;
Lucas, H. L.;
Christian, J. A.

Publication type:

Article

Extrusion processing of triticale

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 572

By:

Welsh, J.;
Lorenz, K.;
Normann, R.;
Beetner, G.;
Frey, A.

Publication type:

Article

Ethylene induced isoperoxidase changes during fiber formation in postharvest asparagus

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 452

By:

Frenkel, C.;
Haard, N. F.;
Sharma, S. C.;
Wolfe, R.

Publication type:

Article

Estimation of changes in the availability of each individual essential amino acid in food proteins

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 490, doi. 10.1111/j.1365-2621.1974.tb02931.x

By:

Womack, M.;
Vaughan, D. A.;
Bodwell, C. E.

Publication type:

Article

Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 596, doi. 10.1111/j.1365-2621.1974.tb02957.x

By:

Deng, J.;
Toledo, R. T.;
Lillard, D. A.

Publication type:

Article

Effect of smokehouse temperature, humidity and air velocity on rate of heating and quality of frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 602

By:

Saffle, R. L.;
Monagle, C. W.;
Toledo, R. T.

Publication type:

Article

Effect of nitrite and storage temperature on the organoleptic quality and toxinogenesis by Clostridium botulinum in vacuum-packaged side bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 607

By:

Chang, P. C.;
Collins-Thompson, D. L.;
Pivnik, H.;
Larmond, E.;
Davidson, G. M.

Publication type:

Article

Determination of volatiles by vapor headspace analysis in a multi-phase system: d-limonene in orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 434, doi. 10.1111/j.1365-2621.1974.tb02919.x

By:

Massaldi, H. A.;
King, C. J.

Publication type:

Article

Continuous production of Blue-type cheese flavor by submerged fermentation of Penicillium roqueforti

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 620, doi. 10.1111/j.1365-2621.1974.tb02963.x

By:

Dwivedi, B. K.;
Kinsella, J. E.

Publication type:

Article

Comparison of salami sausage produced with and without addition of sodium nitrite and sodium nitrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 520

By:

Skjelkvale, R.;
Valland, M.;
Tjaberg, T. B.

Publication type:

Article

Color of processed sweet potatoes: Effects of can type

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 563

By:

Bouwkamp, J. C.;
Twigg, B. A.;
Scott, L. E.

Publication type:

Article

Color of processed sweet potatoes: Effect of additives

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 565

By:

Bouwkamp, J. C.;
Twigg, B. A.;
Scott, L. E.

Publication type:

Article

Collagen characteristics of pronghorn antelope and sheep muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 639, doi. 10.1111/j.1365-2621.1974.tb02968.x

By:

Kruggel, W. G.;
Field, R. A.

Publication type:

Article

Cold shortening in chicken broiler pectoralis major

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 530

By:

Richards, J. F.;
Wood, D. F.

Publication type:

Article

Changes in tenderness of beef longissimus dorsi as related to musclecolor and pH

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 532

By:

Martin, A. H.;
Weiss, G. M.;
Fredeen, H. T.

Publication type:

Article

Cerebroside in rice grain

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 471

By:

Nakano, M.;
Sakata, S.;
Fujino, Y.

Publication type:

Article

Catheptic enzyme activity in aged country-style hams as influenced by pre-curing treatment

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 511

By:

Monroe, R. J.;
Swaisgood, H. E.;
Melo, T. S.;
Blumer, T. N.

Publication type:

Article

Bone particle content of some minced fish muscle products

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 588

By:

Miyauchi, D.;
Patashnik, M.;
Kudo, G.

Publication type:

Article

Application and advantages of the enzymatic method for the assay of ascorbic and dehydroascorbic acids and reductones. Determination in fresh and canned spinach

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 568, doi. 10.1111/j.1365-2621.1974.tb02950.x

By:

Marchesini, A.;
Muffato, D.;
Montuori, F.;
Maestri, D.

Publication type:

Article

Antioxidant effectiveness in intermediate moisture content model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 479, doi. 10.1111/j.1365-2621.1974.tb02929.x

By:

Chou, H. E.;
Labuza, T. P.

Publication type:

Article

Anthocyanins of Beauty Seedless grapes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 449, doi. 10.1111/j.1365-2621.1974.tb02922.x

By:

Philip, T.

Publication type:

Article