Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 5

Results: 56

Volatile components of canned Alphonso Mango

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 900, doi. 10.1111/j.1365-2621.1974.tb07271.x

By:

Hunter, G. L. K.;
Radford, T.;
Bucek, W. A.

Publication type:

Article

Use of response surface methodology in the development of acceptablehigh protein bread

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 943, doi. 10.1111/j.1365-2621.1974.tb07282.x

By:

Henselman, M. R.;
Donatoni, S. M.;
Henika, R. G.

Publication type:

Article

Use of recycled salt in fermentation of cucumber salt stock

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1032, doi. 10.1111/j.1365-2621.1974.tb07304.x

By:

Durkee, E. L.;
Toocheck, E. A.;
Lowe, E.

Publication type:

Article

Use of carbon dioxide pellets for shipment and storage of lamb carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1974.tb07316.x

By:

Smith, G. C.;
Simmons, R. D.;
Marshall, W. H.;
Carpenter, Z. L.

Publication type:

Article

Turbulence promoters in ultrafiltration of whey protein concentrate

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1014, doi. 10.1111/j.1365-2621.1974.tb07299.x

By:

Dejmek, P.;
Hallstrom, B.;
Funeteg, B.;
Winge, L.

Publication type:

Article

Treatment of soybean spent solubles by means of yeast cultivation

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 934, doi. 10.1111/j.1365-2621.1974.tb07280.x

By:

Sugimoto, H.

Publication type:

Article

Thermal interaction of amino acids and tryglycerides. Valine and tricaproin

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 917

By:

Nawar, W. W.;
Lien, Y. C.

Publication type:

Article

Thermal decomposition of some amino acids. Valine, leucine and isoleucine

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 911

By:

Nawar, W. W.;
Lien, Y. C.

Publication type:

Article

Thermal decomposition of some amino acids. Alanine and {beta}-alanine

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 914

By:

Nawar, W. W.;
Lien, Y. C.

Publication type:

Article

The role of lean and adipose tissue on the formation of nitrosopyrrolidine in fried bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1070, doi. 10.1111/j.1365-2621.1974.tb07317.x

By:

Fiddler, W.;
Pensabene, J. W.;
Thorne, E. J.;
Fagan, J. C.;
Wasserman, A. E.;
Piotrowski, E. G.

Publication type:

Article

The quantitative determination of glucose, fructose and sucrose in fruits and potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1062

By:

McDowell, P. E.;
Calhoun, M. J.;
Monica, E. S. Della

Publication type:

Article

The determination of hypoglycin A in ackee

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1057, doi. 10.1111/j.1365-2621.1974.tb07311.x

By:

Scott, P. M.;
Kennedy, B. P. C.;
Knipfel, J. E.;
Botting, H. G.

Publication type:

Article

Synergistic effect of ethanol and sodium chloride on autolysis of baker's yeast for preparing food-grade yeast extracts

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 939, doi. 10.1111/j.1365-2621.1974.tb07281.x

By:

Sugimoto, H.

Publication type:

Article

Structural functions of taste in the sugar series: Sensory properties of deoxy sugars

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 947

By:

Lee, C. K.;
Birch, G. G.

Publication type:

Article

Some observations on the occurrence of chlorophyll and solanine in potato tubers and their control by N benzyladenine, ethephon and filtered lights

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1059

By:

Salunkhe, D. K.;
Wu, M. T.;
Jeppsen, R. B.;
Jadhav, S. J.

Publication type:

Article

Some factors influencing gelation and stability of soy protein dispersions

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 892, doi. 10.1111/j.1365-2621.1974.tb07269.x

By:

Ehninger, J. N.;
Pratt, D. E.

Publication type:

Article

Simplified methodology for measuring meat color

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 988

By:

Benedict, R. C.;
Swift, C. E.;
Gugger, R. E.;
Metzger, V. G.;
Strange, E. D.

Publication type:

Article

Separation of commercial soybean-milk whey protein blends by electrophoresis and isoelectric focusing

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1064, doi. 10.1111/j.1365-2621.1974.tb07314.x

By:

Badui, S.;
Josephson, R. V.

Publication type:

Article

Preparation and stability of trypsin immobilized on porous glass

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 927, doi. 10.1111/j.1365-2621.1974.tb07278.x

By:

Lee, E. C.;
Senyk, G. F.;
Shipe, W. F.

Publication type:

Article

Phytic acid in soy and its hydrolysis during breadmaking

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1023

By:

Loewe, R. J.;
Puyat, L. V.;
Ranhotra, G. S.

Publication type:

Article

Pectic enzymes: Individual and concerted kinetic behavior of pectinesterase and pectinase

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 920

By:

Humphrey, A.;
Weibel, M.;
Dahodwala, S.

Publication type:

Article

Microflora of fermented Korean seafoods

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1002

By:

Crisan, E. V.;
Sands, A.

Publication type:

Article

Metal protein complexes in ethanol media

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 953, doi. 10.1111/j.1365-2621.1974.tb07285.x

By:

Gorinstein, S.

Publication type:

Article

Lipid autoxidation in mechanically deboned chicken meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 876

By:

Ball, Jr., H. R.;
Moerck, K. E.

Publication type:

Article

Legume powders: Preparation and some nutritional and physicochemicalproperties

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 897

By:

Wagner, J. R.;
Kon, S.;
Booth, A. N.

Publication type:

Article

Influence of wine intake on mouse growth, reproduction and changes in triglyceride and cholesterol metabolism of offspring

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 957

By:

Anderson, J. L.;
Stoewsand, G. S.

Publication type:

Article

Influence of vacuum soaking on yield and quality of canned mushrooms

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1026

By:

Kuhn, G. D.;
McArdle, F. J.;
Beelman, R. B.

Publication type:

Article

Influence of spectral quality of light on pigment systems of ripening tomatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 907, doi. 10.1111/j.1365-2621.1974.tb07273.x

By:

Jen, J. J.

Publication type:

Article

Influence of post-harvest storage and canning on the solids and mannitol content of the cultivated mushroom and their relationship to canned product yield

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1029

By:

Kuhn, G. D.;
Parrish, G. K.;
Beelman, R. B.;
McArdle, F. J.

Publication type:

Article

Influence of holding time before pasteurization, pasteurization and concentration on the turbidity of citrus juices

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1042, doi. 10.1111/j.1365-2621.1974.tb07307.x

By:

Rothschild, G.;
Karsenty, A.

Publication type:

Article

Importance of surface heat transfer during heat and heat/hold processes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1066, doi. 10.1111/j.1365-2621.1974.tb07315.x

By:

Brown, G. E.

Publication type:

Article

Immunochemical studies on human and bovine milk lysozymes

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 930, doi. 10.1111/j.1365-2621.1974.tb07279.x

By:

Eitenmiller, R. R.;
Ball, E. M.;
Friend, B. A.;
Shahani, K. M.

Publication type:

Article

Growth of lactic acid bacteria in soy milks

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1018

By:

Steinkraus, K. H.;
Naylor, H. B.;
Mital, B. K.

Publication type:

Article

Gibberellic acid in malting of oats

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 950

By:

Shands, H. L.;
Pomeranz, Y.

Publication type:

Article

Fish protein concentrate foam

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 880

By:

Sinthavalai, S.;
Baldwin, R. E.

Publication type:

Article

Fatty acid composition of muscle phospholipids from calves, and growing and mature steers fed protected safflower oil

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 997

By:

Ellis, R.;
Wrenn, T. R.;
Oltjen, R.;
Kimoto, W. I.;
Wasserman, A. E.

Publication type:

Article

Factors influencing cooling of poultry carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 980, doi. 10.1111/j.1365-2621.1974.tb07291.x

By:

Veerkamp, C. H.;
Hofmans, G. J. P.

Publication type:

Article

Factors influencing air-borne contamination of foods. A Review

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 962, doi. 10.1111/j.1365-2621.1974.tb07287.x

By:

Heldman, D. R.

Publication type:

Article

Extraction of a high-protein layer from oat groat bran and flour

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1045, doi. 10.1111/j.1365-2621.1974.tb07308.x

By:

Youngs, V. L.

Publication type:

Article

Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 985

By:

Juven, B. J.;
Thomson, J. E.;
Mercuri, A. J.;
Cox, N. A.;
Chew, V.

Publication type:

Article

Evaluation of fish protein concentrate as a replacement for dry skimmilk in Laubina weaning food mixtures

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 883

By:

Co, D. Y. C. L.;
Marinou, A.;
Livingston, G. E.

Publication type:

Article

Elemental analysis of protein-containing food materials from various sources.

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 887

By:

Bache, C. A.;
Lisk, D. J.;
Kosikowski, F. V.;
Furr, A. K.

Publication type:

Article

Effect of the fat content of ground beef on the heat inactivation ofpoliovirus

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 865

By:

Filippi, J. A.;
Banwart, G. J.

Publication type:

Article

Effect of processing and storage on provitamin A and vitamin C in apricots

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1034, doi. 10.1111/j.1365-2621.1974.tb07305.x

By:

Bolin, H. R.;
Stafford, A. E.

Publication type:

Article

Effect of flavonols on ascorbic acid and anthocyanin stability in model systems

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 904

By:

Francis, F. J.;
Shrikhande, A. J.

Publication type:

Article

Cured ham properties as affected by nitrate, nitrite and fresh pork quality

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 972

By:

Fox, J. D.;
Moody, W. G.;
Kemp, J. D.

Publication type:

Article

Computation of insulation efficiencies of fish transport containers

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1974.tb07297.x

By:

Chattopadhyay, P.;
Raychaudhuri, B. C.;
Bose, A. N.

Publication type:

Article

Cloud loss during storage of pasteurized citrus juices and concentrates

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1974.tb07306.x

By:

Rothschild, G.;
Karsenty, A.

Publication type:

Article

Characteristics of cured ham as influenced by levels of sodium nitrite and sodium ascorbate

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 977, doi. 10.1111/j.1365-2621.1974.tb07290.x

By:

Brown, C. L.;
Hedrick, H. B.;
Bailey, M. E.

Publication type:

Article

Changes in the mechanical properties of veal muscles produced by myofibrillar contraction state, cooking temperature and cooking time

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 869

By:

Ratcliff, D.;
Shorthose, W. R.;
Harris, P. V.;
Bouton, P. E.

Publication type:

Article