Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 4

Results: 53

The effect of bacterial fermentation on protein solubility in a sausage model system

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 833

By:

Cassens, R. G.;
Fennema, O. R.;
Klement, J. T.

Publication type:

Article

The chemistry of immobilizing enzymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 660

By:

Olson, A. C.;
Stanley, W. L.

Publication type:

Article

Tenderization of meat with papaya latex proteases

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 812, doi. 10.1111/j.1365-2621.1974.tb17985.x

By:

Kang, C. K.;
Warner, W. D.

Publication type:

Article

Sweet corn aroma, chemical components and relative importance in theoverall flavor response

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 770, doi. 10.1111/j.1365-2621.1974.tb17976.x

By:

Flora, L. F.;
Wiley, R. C.

Publication type:

Article

Studies on reverse osmosis for concentration of fruit juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 704, doi. 10.1111/j.1365-2621.1974.tb17962.x

By:

Matsuura, T.;
Baxter, A. G.;
Sourirajan, S.

Publication type:

Article

Statistical estimation of 12D for radappertized foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 800, doi. 10.1111/j.1365-2621.1974.tb17983.x

By:

Ross, E. W., Jr.

Publication type:

Article

Stabilization of carotenoids in dried citrus flavedo

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 712

By:

Kesterson, J. W.;
Braddock, R. J.

Publication type:

Article

Shelf life of foods. A Scientific Status Summary

Published in:: Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 861
Publication type:: Article

Reverse osmosis concentration of carbohydrate solutions: Process modelling and costing

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 744, doi. 10.1111/j.1365-2621.1974.tb17970.x

By:

Peeler, J. P. K.;
Sitnai, O.

Publication type:

Article

Relationships of certain muscle, cartilage and bone traits to tenderness of the beef longissimus

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 819

By:

Smith, G. C.;
Berry, B. W.;
Carpenter, Z. L.

Publication type:

Article

Proteolytic activity of Pseudomonas perolens and effects on porcine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 825

By:

Gann, G. L.;
Spink, G. C.;
Buckley, D. J.;
Price, J. F.

Publication type:

Article

Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 836

By:

Acton, J. C.;
Keller, J. E.

Publication type:

Article

Murcury content of some foods

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 673

By:

Markakis, P.;
Gomez, M. I.

Publication type:

Article

Pentane formation and rancidity in vegetable oils and in potato chips

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 761, doi. 10.1111/j.1365-2621.1974.tb17974.x

By:

Warner, K.;
Evans, C. D.;
Kwolek, W. F.;
List, G. R.;
Boundy, B. K.

Publication type:

Article

On rehydration and respiration of dry and partially dried vegetables

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 681

By:

Cante, C. J.;
Haas, G. J.;
Prescott, Jr., H. E.

Publication type:

Article

Nutritional and compositional changes in dehydro-irradiated shrimp

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 807

By:

Sreenivasan, A.;
Vakil, U. K.;
Srinivas, H.

Publication type:

Article

Nonvolatile acids in lychee

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 792, doi. 10.1111/j.1365-2621.1974.tb17981.x

By:

Chan, Jr., H. T.;
Kwok, S. C. M.

Publication type:

Article

Process requirements and properties of spray-dried squid protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 735, doi. 10.1111/j.1365-2621.1974.tb17968.x

By:

Lee, C. M.;
Nakayama, T. O. M.;
Chichester, C. O.;
Toledo, R. T.

Publication type:

Article

Microorganisms from oil palm tree (Elaeis guineensis) tap holes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 755, doi. 10.1111/j.1365-2621.1974.tb17972.x

By:

Faparusi, S. I.

Publication type:

Article

Microbial quality of dehydrated onions

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 685

By:

Cohen, A.;
Mannheim, C. H.;
Firstenberg, R.

Publication type:

Article

Mass transfer characteristics of immobilized enzymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 667, doi. 10.1111/j.1365-2621.1974.tb17952.x

By:

Lee, Y. Y.;
Tsao, G. T.

Publication type:

Article

Lipid-protein interaction during aqueous extraction of fish protein:Myosin-lipid interation

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 726

By:

Pigott, G. M.;
Shenouda, S. Y. K.

Publication type:

Article

Lead and cadmium content of selected Oregon groundfish

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 853, doi. 10.1111/j.1365-2621.1974.tb17996.x

By:

Childs, E. A.;
Gaffke, J. N.

Publication type:

Article

Influence of curing ingredients and storage time on the quality of preblended sausage meats and frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 718

By:

Simon, S.;
Waldman, R. C.;
Westerberg, D. O.

Publication type:

Article

Improved procedures for mathematical evaluation of heat processes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 849, doi. 10.1111/j.1365-2621.1974.tb17994.x

By:

Hayakawa, K.

Publication type:

Article

Immobilized enzymes in food systems: Introduction

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 645

By:

Richardson, T.

Publication type:

Article

Immobilized enzymes in food processing and analysis

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 653

By:

Richardson, T.;
Olson, N. F.

Publication type:

Article

Heat transfer from condensing steam to vegetable pieces

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 692

By:

King, C. J.;
Bomben, J. L.;
Farkas, D. F.;
Ling, C. -C. A.

Publication type:

Article

French fried potatoes: Factors affecting yields measured as servingsper 100 lb of frozen product

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 676, doi. 10.1111/j.1365-2621.1974.tb17954.x

By:

Zak, J. M.

Publication type:

Article

Food use of soybean 7S and 11S proteins. High temperature expansion characteristics of gels

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 777

By:

Sato, I.;
Watanabe, T.;
Saio, K.

Publication type:

Article

External color as a maturity index of papaya fruits

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 701, doi. 10.1111/j.1365-2621.1974.tb17961.x

By:

Peleg, M.;
Brito, L. Gomez

Publication type:

Article

Extension of post-harvest storage life of sliced celery

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 678, doi. 10.1111/j.1365-2621.1974.tb17955.x

By:

Johnson, C. E.

Publication type:

Article

Enzymatic degradation of anthocyanins: The role of sweet cherry polyphenol oxidase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 786

By:

Cultrera, R.;
Pifferi, P. G.

Publication type:

Article

Enumeration of thermally stressed Staphylococcus aureus MF 31

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 844, doi. 10.1111/j.1365-2621.1974.tb17992.x

By:

Gray, R. J. H.;
Gaske, M. A.;
Ordal, Z. J.

Publication type:

Article

Effects of proteolytic enzymes on the functionality of chicken egg albumen

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 841

By:

Baker, R. C.;
Vadehra, D. V.;
Grunden, L. P.

Publication type:

Article

Effects of low temperature storage of tomato fruits on acid-soluble nucleotides

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 774, doi. 10.1111/j.1365-2621.1974.tb17977.x

By:

Buescher, R. W.;
Dostal, H. C.

Publication type:

Article

Effect of gas atmospheres on microbial quality of pork

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 723, doi. 10.1111/j.1365-2621.1974.tb17966.x

By:

Huffman, D. L.

Publication type:

Article

Effect of essence enhancement and storage on the flavor of frozen concentrated orange juice

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 855, doi. 10.1111/j.1365-2621.1974.tb17997.x

By:

Dougherty, M. H.;
Fellers, P. J.;
Petrus, D. R.

Publication type:

Article

Effect of broiling, grill frying and microwave cooking on moisture, some lipid components and total fatty acids of ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 715

By:

Appledorf, H.;
Janicki, L. J.

Publication type:

Article

Determination of water activity in intermediate moisture pet foods by solvent extraction

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 847

By:

Surles, T.;
Mallet, D.;
Kohnen, J. B.

Publication type:

Article

Correlations between subjective and objective measurements applied to grape jelly

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 794

By:

Bargmann, R. E.;
Powers, J. J.;
El-Galalli, Y. M.;
Quinlan, M. C.

Publication type:

Article

Conditions for the autolysis of alpha-galactosides and phytic acid in California small white beans

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 766

By:

Wagner, J. R.;
Becker, R.;
Gumbmann, M. R.;
Olson, A. C.;
Kon, S.;
Frederick, D. P.

Publication type:

Article

Color stability of maple sirup in various retail containers

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 857

By:

Kissinger, J. C.;
Underwood, J. C.;
Bell, R. A.;
White, Jr., J. W.

Publication type:

Article

Characterization of meat from mechanically deboned lamb breasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 851, doi. 10.1111/j.1365-2621.1974.tb17995.x

By:

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

Publication type:

Article

Characterization of lactase immobilized on collagen: Conversion of whey lactose by soluble and immobilized lactase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 751

By:

Kleyn, D. H.;
Gilbert, S. G.;
Jakubowski, J.;
Leeder, J. G.;
Giacin, J. R.

Publication type:

Article

Characteristics of immobilized multi-enzymic systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 647, doi. 10.1111/j.1365-2621.1974.tb17949.x

By:

Hultin, H. O.

Publication type:

Article

Cellulase activity in peaches during ripening

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 783

By:

Pressey, R.;
Hinton, D. M.

Publication type:

Article

Calculation of temperature measurement errors in thermocouples in convection heating cans

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 739, doi. 10.1111/j.1365-2621.1974.tb17969.x

By:

Packer, G. J. K.;
Gamlen, J. L. B.

Publication type:

Article

An anthocyanin recovery system from grape wastes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 859, doi. 10.1111/j.1365-2621.1974.tb17999.x

By:

Philip, T.

Publication type:

Article

Amino acid losses in turnip greens (Brassica rapa L.) during handling and processing

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 689

By:

Gaskins, M. H.;
Dull, G. G.;
Meredith, F. I.

Publication type:

Article